Ingredients
- Green/purple cabbage - 2 cup
- Oil – 2 tsp
- Cumin – ½ tsp
- Mustard seeds – ½ tsp
- Turmeric – ½ tsp
- Salt to taste
- Red chillies – 2
- Chilli powder – ½ tsp (just for flavour) optional
- Curry leaves few
Preparation
- Heat the pan with oil and add mustard - after
split, add cumin, red chilli saute for a sec.
- Now add onion saute for a min and add the shredded cabbage, turmeric powder, salt and mix well.
- Sprinkle few drops of water, cover and cook till veggie
soft on low flame.
- Finally, add chilli powder, grated coconut and curry leaves
and saute for 3 mins and off the flame.
- Ready to serve healthy cabbage fry with rice, dosa
and chappati.
Best paleo recipe ...
Ingredients
- Fresh
spinach - 1 bunch
- Cumin
– ½ tsp
- Mustard seeds – ½ tsp
- Coconut oil – 1 tsp
- Onion – 1 chopped
- Curry leaves few
- Turmeric power – ½ tsp
- Coconut – 2 tbsp
- Red chilli – 2
- Salt to taste
Preparation
- Clean, wash and chop the spinach leaves.
- Heat the pan
with oil, add mustard after split, add cumin, chilli saute for 1 min and add onion,
curry leaves and cook till transparent.
- Now add the spinach leaves, turmeric powder and salt,
mix well.
- Cook in low flame for 8 –10 mins. Turn off heat
and sprinkle grated coconut and mix well.
- Ready to
serve spinach stir fry Palak Keerai Poriyal with rice
or chappathi.
paleo recipe ...
Ingredients
- Beans – 1 cup
- Carrot - 1 cup
- Onion – 1 chopped
- Oil – 1 tsp
- Mustard seeds – ½ tsp
- Urad dal – ½ tsp
- Red chilies
- 2
- Moong
dal – 1 tbsp (soaked in water for 15 mins and drain)
- Asafoetida a pinch
- Curry leaves few
- Coconut – 1
Preparation
- Heat the pan with oil, add mustard seeds allow to
split, add urad dal fry until dal changes colour.
- Now add chilies,
asafoetida and curry leaves, saute for a sec. Add onion and cook till transparent.
- Add
beans, carrots and moong dal, mix well. Add water, cover
and cook on low flame for 10 - 15 minutes.
- After veggies cook well add salt, coconut and mix
well. Allow to saute for 2 mins and off the flame.
-
Ready to serve carrot beans
poriyal with rice varieties.
