Indian Cabbage And Peas Food

INDIAN CABBAGE AND PEAS

Steps:

• Shred the cabbage coarsely.
• Heat the oil in a large skillet and stir in the crushed red chilies, ginger, mustard seeds, cumin, bay leaves, coriander, turmeric, and salt.
• Heat the spices gently for about 2 minutes, stirring often.
• Add the shredded cabbage and saute it, until it is evenly coated with the spices, and beginning to wilt, 10 to 15 minutes.
• Add the water and the peas.
• Cover, and cook over medium heat for 20 minutes.
• Remove the cover, stir in the margarine, garam masala, lemon juice, and sugar, and simmer- uncovered- for another 10 to 15 minutes.
• There should be very little or no excess liquid at this point.
• Serve hot with basmati rice.
• Enjoy!

INDIAN BEEF AND PEAS

Steps:

• In a skillet set over medium-high heat, add the oil. When it's hot, add the ginger and onions and cook until softened and beginning to turn golden, about 3 minutes. Add the curry leaves, garam masala, mustard seeds and cardamom seeds, and cook for 20 seconds. Add the ground beef, sprinkle with salt and stir to break up any chunks. Continue to cook until the beef is cooked through, about 8 minutes. Stir in the peas and cook until they turn bright green, about 2 minutes.
• Place a stovetop steamer over medium-high heat and bring to a boil. Add the cabbage leaves and steam until bright green and tender, 2 to 3 minutes. Place them on a platter and spoon the beef on top. Garnish with green chilies and lemon wedges.

INDIAN CABBAGE AND PEAS STIR FRY

Steps:

• Heat oil in pan over medium heat. Add mustard seeds, cumin seeds, and red chiles. They will start to crackle, like popcorn.
• After they have crackled for a couple minutes, add green chile and optional onion. Fry 3-4 minutes.
• Add shredded cabbage. Cover and cook about 3 minutes, stirring twice.
• Add peas, turmeric, and salt. Cook 6-7 minutes, stirring occasionally.
• Add optional curry leaves at the end.

SPICED INDIAN CABBAGE WITH BEANS

Steps:

• Heat the oil in a large pot over medium-high heat. Sautee the ginger and serrano pepper for about one minute until soft. Season with caraway, cumin, fennel, mustard, fenugreek, turmeric, and asafoetida; cook until fragrant, about 20 to 30 seconds. Stir in the cardamom pods and cabbage. Season with salt and mix well.
• Pour in the water and lime juice, bring to a simmer, and cook, covered for 5 minutes. Pour the beans over the cabbage, cover, and cook an additional 2 minutes to reheat. Remove the lid and simmer until the liquid is absorbed, about 1 to 2 minutes.