Baby cabbage gravy (Kizha goss gravy)

This baby cabbage may be a new concept to many.  I knew coz of my hubby's knowledge of having these baby cabbage   (curry form) in his childhood days.  These baby cabbage are found in many supermarkets and come in plastic packets.  So, next time you go out, do look for these, as they make  awesome curries or gravies.

  
   The basic masala is 4-5 scrapped pieces coconut(remove the brown part), 3 green chillies, 5-6 garlic pods, 2-inch ginger piece, 1/2 tsp peppercorn, 1 tsp saunf(sombu), 2 tsp roasted poppy seeds.  Grind all of them to a smooth paste

Other ingredients are one cup of (20-25)baby cabbage, basic masala paste, onion-tomato paste(onion and tomato are sauted in oil and pureed)

   Heat oil in kadai, add jeera and let the seeds splutter

 Add onion-tomato paste and saute for sometime, add pinch of haldi and half tsp garam masala

Add baby cabbage and prepared masala paste.  Cook in simmer flame till cabbage gets done

Serve with coriander leaves and cream

Koshimbir - Maharashtrian salad

Koshimbir is a vegetable salad which forms a prominent place in maharashtrian thali.  This salad which has regular onions and tomatos with carrot/cucumber is dressed with curd and topped with roasted peanuts.  With not-so-curd-loving husband, I just added an small amount of hung curd to taste an traditional essence.

For making this salad, just mix the following ingredients and top them with peanut (that are deskinned and roasted) powder.

1 cup of grated carrot
1/2 cup of green gram sprouts (which has been steamed for ten minutes)
1/2 cup of onions, finely chopped
1/2 cup of tomatos, de-seeded and finely chopped
1 tbspn of hung curd
1/4 cup of finely chopped coriander leaves
1/2 - 1 tsp of finely chopped, de-seeded chilly (red/green)
Salt, to taste