South Indian Cabbage With Yogurt

Adapted from: New York Times (nytimes.com)

This is a great dish to make with left over cabbage from cole slaw or other dishes that leave you wondering what to do with a partial cabbage.

2 tablespoons canola oil

2 teaspoons black mustard seeds

1 1/2 teaspoons ground cumin

1/4 to 1/2 teaspoon cayenne pepper

2 teaspoons ground coriander seeds

1/2 teaspoon turmeric

1 medium onion, cut in half root to stem, then thinly sliced across the grain

1 small cabbage (or 1/2 large), cored and shredded

Salt to taste

3 to 4 tablespoons grated coconut (to taste... really, this is optional)

1 cup plain Greek style yogurt (may need more depending on how you like it)

1. Heat the oil over medium heat in a 14-inch wok or 12-inch skillet, and add the mustard seeds. As soon as the mustard seeds begin to pop, add the cumin, cayenne, coriander and turmeric. Stir together, and add the onion. Cook, stirring, until it begins to soften, about three minutes.
2. Add the cabbage. Cook, stirring, for one minute until it begins to wilt. Salt generously, stir together, cover and turn the heat to low. Cook for about eight minutes until the cabbage is just tender. Stir in the coconut, taste and adjust seasoning. Keep warm.
3. Fold the yogurt into the cabbage mixture away from heat. Serve warm with rice.

Yield: Serves six.

Nutritional information per serving: 118 calories; 6 grams fat; 2 grams saturated fat; 2 grams cholesterol; 13 grams carbohydrates; 4 grams dietary fiber; 53 milligrams sodium (does not include salt added during preparation); 4 grams protein

Chickpea Masala (or Indian Style Garbanzo Beans)

From: Siva

1 15-oz can of chickpeas, rinsed and drained

1 14-oz can petite diced tomatoes, drained

3 t. olive oil

1 onion, finely chopped

1 green chili pepper, finely sliced (jalapeño or serano peppers are ok)

4-5 garlic cloves, minced or smashed

2 t. fresh grated ginger

2-3 bay leaves

1/2 t. turmeric powder

1 t. coriander powder

1 t. garam masala powder

1 t. salt

1 t. indian red chili powder or cayenne pepper (optional, to taste)

2 c. water

1. Heat olive oil in a large non-stick skillet until hot enough for a drop of water to make a sizzling sound. Cook bay leaves for about 1 min.
2. Add onion, tomatoes, and green chili pepper. Cook until onion is translucent and chili pieces are tender.
3. Add salt, turmeric, coriander, garam masala, and red chili powder, if desired. Cook for 3-4 min.
4. Stir in water and bring mixture to a boil.
5. Add chick peas and stir well. Cover and simmer for about 10 minutes.
6. Add more salt to taste and serve on rice or with indian bread (ex.: naan, chapati, etc.)