Kobi Bhaat (Cabbage Rice)

As a concept, it seems wierd to put cabbage in rice, but this variation of a Marathi recipe is ideal for kids and adults. Its easy to make, quick and can be enjoyed with a raita / kadhi / buttermilk.

Kobi Bhaat:
1 cup basmati rice
1.5 cup grated cabbage - big grates work better than the fine ones.
Oil 2 tsp
Ghee 1 tsp
Jeera Powder - 1 tsp (preferably fresh)
Grated Ginger - 1 tsp
3 slit green chillies - optional, if you want it a little spicy.

Procedure.
Grate Cabbage and Ginger
Wash Rice and set aside to drani for 15-20 minutes.
Heat Oil, Add Green Chillies and the cabbage and ginger.
Saute the mixture on medium for a minute or so.
Add Rice and saute further, until the rice is well roasted.
Add jeera powder.
Add 2.5 cups warm water, salt and ghee and let the rice cook on a medium flame.
Let the rice cook open until 75% done and then cover with a lid.
Top with coriander leaves when done.

Enjoy with Raita / KAdhi / Buttermilk.

Thanks,
Radhika

Mug Daal with ButterMilk

Many children like yogurt and buttermilk. I always make this Daal for my girl, as she likes buttermilk and all its variations. When I found out, she likes Kadhi....I used a variation of Mug Daal Recipe to make it taste it KAdhi. That way she gets the protein and the calcium.

Mug Daal with ButterMilk
Mug Daal 1/2 Cup
ButterMilk (home made or diluted from yogurt) - 5 cups
Garlic - 2
Oil - 2 tsp
Jeera - 1/4 tsp
Hing - couple pinches
kadipatta - 5-6 leaves
Salt - 1.5 tsp
Red Chilli Powder ( as needed)
Cilantro for garnish

Procedure:
Cook Mung Daal with a couple pinches of turmeric until properly cooked (3-4 whistles in cooker). MAsh Daal.
Put Daal in a vessel, add buttermilk, crushed garlic (I leave big crushed pieces so the flavor in in Daal butI can remove the pieces), salt and let it come to a boil.
Season this with oil, jeera, hing, kadipatta.
You can add red chilli powder in the seasoning depending on spice tolerance.

Garnish wih Cilantro for a little color variation.

Please let me know what you think of this recipe.
Thanks,
Radhika