EPICURIOUS: AUTUMNAL COMFORT

As the weather changes and the nights get cooler, how about indulging in some comfort food that is nutritious and easily prepared. Cabbage is high in nutritional value and is prepared in many different ways besides being eaten raw or steamed. Apples are abundantly available in October so it is a good time to incorporate in cooking, but does one really need an excuse for an apple dessert?

CABBAGE AND MINCE BAKE

INGREDIENTS

1 small cabbage head
250 gm of cooked mince (recipe follows)
1 cup sauce (recipe follows)
1 tablespoon oil to grease the baking dish
Ingredients for beef mince
250 gm beef mince
1 big onion, sliced
2 small green chillies, chopped
1 teaspoon ginger-garlic paste
1 teaspoon black pepper
1 teaspoon cumin powder
Salt to taste
1/4 cup oil or less
Ingredients for sauce
2 tablespoons tomato paste
1/2 tablespoon lemon juice
1 cube of beef stock; or 1 1/4 cups cooked beef stock
1/4 teaspoon red chilli powder
Salt to taste
1/4 teaspoon sugar
1 tablespoon cornstarch, diluted in water
Method for beef mince

Heat oil in a pan. Add onions and fry to a light brown, now add beef mince and fry again for a while, then add ginger-garlic paste and spices. Stir and add enough water to cook. Let cook on medium heat till done. The mixture should be dry, if it is oily, it will seep out in baking.

Cabbages and apples are packed with nutrition and abundantly available, what better time than this to cook some healthy recipes

METHOD FOR SAUCE

If using the cube, take one-and-a-quarter cups of water in a sauce pan, combine the ingredients and bring to boil. Reduce the heat and simmer lightly till it thickens and is of pouring consistency. If using stock, no need to use water; just combine the ingredients in the stock and cook as above.

METHOD

Wash the cabbage head and finely shred it in the food processor. Oil a round baking dish, and spread half of the cabbage covering the base. Now spread the cooked mince on top of cabbage. Cover with remaining cabbage. Pour over the sauce evenly, garnish with a few tomato slices and bake in the oven on moderate heat for about 15 minutes. Serve hot with bread or paratha.

GREEN CHILLIES IN TAMARIND SAUCE

INGREDIENTS

4 big green chillies
2 small potatoes, boiled
1 onion chopped
A pinch of red chilli powder
A pinch of salt
1/2 tablespoon lemon juice
For the sauce
2 onions, peeled and blended to a paste.
3 garlic cloves, chopped
1 teaspoon red chilli powder
1 teaspoon cumin powder
Salt to taste
1 cup tamarind pulp

METHOD

Wash the green chillies, and make a slit at the side to remove the seeds. In a frying pan put two tablespoons oil, add chopped onion and sauté. Add mashed potatoes, spices and lemon juice. Fill this mixture in the green chillies and keep aside.

In a pan, warm 1/2 cup oil and put in the blended onions, add chopped garlic and spices. Fry till oil separates and the raw smell of onion is gone. Arrange green chillies and fry. Shake the pan, instead of using a spoon. Add half cup water. When the chillies are half done add the tamarind pulp (diluted with water if thick). Lower the heat, cover the pan and cook till oil separates and you have a thick sauce.

Serve hot with boiled rice

APPLE AND SEMOLINA DESSERT

INGREDIENTS

1/2 kg apples (ripe)
3 cups of water
6 tablespoons semolina (suji)
1 teaspoon grated rind of lemon
1 tablespoon lemon juice
1/2 cup sugar, reduce or increase according to taste
1 tablespoon butter
1/2 cup chopped nuts (almonds, cashews, walnuts)

METHOD

Dry roast semolina in a frying pan and set aside.

Peel and core the apples and cut in small pieces. Take a pan, put apples with water and stew them on moderate heat. Cook till soft.

When apples are done add the semolina. Cook a little more, then add lemon rind and lemon juice. Add sugar and keep stirring. Add butter and mix. Cook till the sugar has dissolved. Add in half of chopped nuts and preserve other half for garnish.