Cabbage-Peas Poriyal (Cabbage-Peas Kobbari Kura)

Preparation time: 15 minutes
Cooking time: 10 minutes

Ingredients
Cabbage - 1 medium size (finely chopped)
Grated Coconut - 1 cup
Green chilies - 3
Fresh green peas - 1/2 cup
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Asafoetida -a pinch
Curry leaves - 10-15
Salt to taste

Method

• Boil/ steam cook the cabbage with a little salt
• If you chose to boil it, strain the water after boiling and set aside (preserve the stock)
• Take a teaspoon of oil in a pan and heat it. Add mustard seeds, when they begin to splutter add the cumin seeds, asafoetida,curry leaves , green chilies to it.
• Add cabbage, fresh green peas and mix well.
• Cook on low flame for 5-6 minutes till the peas are cooked.
• Switch off the heat ,add the grated coconut mix well, adjust the salt
• Serve with hot rice or with roti.

Note: you can make soup/rasam with the stock 

Tilgul/ Nuvvula laddu

Preparation time: 20 minutes
Cooking time: 20 minutes


Ingredients
White sesame seeds - 3 cups
Jaggery  - 1 1/2 cups
(usually jaggery required for Tilgul is stickier than the normal one and called 'chikkicha gul' in Marathi. ),
1/4 cup peanuts
cardamoms
Ghee: 1 tbsp

Preparation

• Roast sesame seeds over medium heat. When they turn slight golden, remove and keep aside
• .Roast peanuts, remove the skin and powder them.
• In a clean heavy-bottomed, nonstick pan, heat jaggery over medium heat. 
• Add 1 teaspoon ghee into it. After some time, it starts bubbling up and changes to light red. Pour sesame seeds, peanuts and cardamom powder immediately and mix well.
•  This mixture is little sticky and thick.Rub some ghee to the palm of your hands.
•  When the mixture is still hot, take some in your palm. Roll into 1 inch diameter ball. If the mixture gets cold, heat again to make the rolling easier.
•  Make all the laddus and let them cool. They turn hard and crisp once cool. Store in an airtight container. 

Tip: Increase the amount of jaggery if it is less sweet.