avocado orange stacked salad

  This is a most refreshing and wonderful winter salad--found it here:  http://www.yummymummykitchen.com/2012/01/warm-winter-weekend-orange-avocado.html  Orange and Avocado Salad

Serves 2 

1 orange, peeled and sliced crosswise 

1-2 avocados, peeled, pitted, and sliced crosswise 

1/2 cup microgreens (available at Trader Joe's and Whole Foods)

1 tablespoon fresh orange juice 

1 tablespoon extra virgin olive oil 

pinch of coarse sea salt

Sprinkle avocado slices with sea salt. Arrange avocado and orange slices in 2 stacks.  In a small bowl, whisk together orange juice and olive oil. Top with a microgreens and drizzle with olive oil mixture.

Sweet Potato quinoa black bean burgers

These are different because they use sweet potatoes and quinoa. I do like them--great with ketchup and so forth. I am copying this--go to her blog for more details on how to prepare everything--she explains it in detail!!!

This is copied and pasted from this blog: 

http://edibleperspective.com/2011/07/the-burger/

Sweet Tater Black Bean Burgers [yields 8 burgers – vegan, gf]

• 15oz black beans, drained + rinsed
• 3c cubed sweet tater, cooked + skin on [~1.5lbs]
• 1/2c frozen or fresh corn
• 2/3c finely chopped onion [1/2 medium onion]
• 2 large garlic cloves, finely minced
• 1/2c cooked quinoa
• 6T rolled oats, partially ground
• 2T sunflower seeds
• 1/2t salt
• black pepper
• 1t cumin
• 1t oregano
• 1/4t coriander
• 1t chili powder
• 1/4t cayenne [optional]
• 1T olive oil

1. Preheat your oven to 375* once you finish cooking the quinoa + potato.
2. Mash half of the beans in a bowl until paste-like.
3. Add in the rest of the beans and give a very light stir/mash to combine.
4. In a large bowl, mash the sweet tater.  Each cube should be mashed, but you don’t want it creamy.
5. Stir in the salt, pepper, oregano, coriander, chili powder, cayenne [if using] and olive oil, until combined.
6. Mix in the onion, garlic, corn, black beans, quinoa, sunflower seeds, and ground oats, until just combined.
7. Taste, and adjust seasonings to your liking.
8. Form into balls, between your hands and flatten into 1/2”-3/4” thick patties.  This should make 8 medium/large patties.
9. Place on a pan lined with parchment paper [or lightly greased pan] and bake on each side for 15min, flipping once, half-way through.
10. Remove from oven + serve! 

*If you want to refrigerate or freeze them, let fully cool on a cooling rack.  Place in a sealed container for the fridge, or wrap in saran, then foil, then in a bag for the freezer.  If reheating a frozen burger, let it thaw completely.  Re-heat in a greased pan, over medium heat for ~3-5min per side, until hot throughout.

*To make the ground oats – Pulse your blender on + off, until you have the consistency about half way to flour.

*Instead of ground oats, feel free to sub – millet flour, oat flour, quinoa flour, whole wheat flour, etc.

*To pan cook – Heat a pan to medium and lightly grease.  Cook on each side for 5-8min, flip + cook another 5-8min until golden brown.

*For the grill – Bake burgers for 15min on one side, flip burgers once and bake another 10min.  While baking, preheat your grill slightly above medium [~350-375*]  Grease the grates and cook burgers for ~3min per side.

black bean brown rice red pepper dish (like stuffed red pepper)--good dish for Lent

This tastes very similar to stuffed peppers. I really enjoyed this. I used some really good rice grown here in SC.

1 cup uncooked brown rice
1 can black beans, drained
1 can of dice tomatoes
5 cloves of chopped garlic
1 onion, chopped
1 large red bell pepper , chopped
salt and pepper
optional : lime juice, taco sauce or salsa 
optional: a can of corn

Cook the brown rice according to directions. When rice is about 15 minutes away from being done saute in a separate pan the onion and the red pepper (about 12 minutes). Add the garlic to the onion mixture heating through about 2 minutes more. Add the tomatoes to heat through. Add the beans. Mix the rice with the tomato/vegetable mixture. Add Salt and pepper. (At this point we had to go out and I just put this all in a casserole dish that was covered and stuck it in the oven at 200 until we got back!I added a bit of water so it wouldn't dry out--we were out about an hour--but you don't need to do this)

We served this with some Brussels sprouts and lima beans.  

I like the taste of this without the added taco sauce because I like the taste of a stuffed pepper. My husband liked it with taco sauce--it would be good served on tacos also!

Crockpot lentil quinoa cauliflower soup

This is a wonderful tasting soup and very different! I found it at this link so go there for more recipes!

Ingredients:http://www.savvyvegetarian.com/vegetarian-recipes/crockpot-quinoa-red-lentil-stew.php

• 1/2 cup quinoa
• 3/4 cup uncooked small red lentils (masoor dhal)
• Optional: 1 Tbsp olive oil
• 2 large carrots
• 2 stalks celery
• 1 small head cauliflower OR 2 medium potatoes or OR 1 med. zucchini OR 1 small butternut squash (I used the cauliflower and love it!)
• 1 bay leaf
• 2 inch piece cinnamon stick
• 2 thin slices fresh ginger
• 1/2 jalapeno pepper, seeded (I didin't have--a did put a pinch of red pepper)
• 6 cups water or unsalted soup stock (I used 4 cups veg broth and 2 cups chicken broth)
• 1/2 tsp gr cumin
• 1/2 tsp gr fennel seed (I didn't have any)
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1/2 tsp gr coriander
• 1/2 tsp dried thyme leaf or 1 sprig fresh
• 1 tsp dried basil or 1 Tbsp minced fresh
• 1/4 tsp dried rosemary leaves or 1 sprig fresh
• 1/2 tsp salt or to taste and fresh ground black pepper
• 4 Tbsp minced fresh herbs: parsley, cilantro or basil
• 2 cups chopped fresh greens: kale, chard, or spinach(kale is what I had) 
• (More Heat: Add 1/2 - 1 tsp green curry paste OR 1/4 tsp cayenne powder

Crockpot Directions:

1. Rinse the quinoa and red lentils in a bowl or pan, then drain into a colander
2. Peel the carrots, slice lengthwise, then slice in thin pieces
3. Wash and trim the celery stalks, then slice crosswise in thin pieces
4. Break or cut the cauliflower into large chunks - these will break up into smaller pieces as they cook
5. Combine olive oil, quinoa, lentils, herbs & spices, fresh ginger and jalapeno in the crockpot
6. Add the vegetables, except for the optional greens, and cover with the 6 cups water
7. Cover and cook on low for 6 hours or more if needed (I did it a bit longer--I was out)
8. 20 minutes before serving, turn the heat up to high and stir in optional greens
9. Just before serving, add the minced fresh parsley, basil or cilantro, salt & pepper, and serve, removing the ginger slices, bay leaves, cinnamon stick, as you come across them

Stovetop Directions:

1. Heat oil in large sauce pan on medium
2. In a separate pan, bring to a boil: water or stock, quinoa, lentils, bay leaf, cinnamon stick, ginger slices, jalapeno
3. Saute the veggies except for greens 10 minutes. Add cumin, coriander, turmeric, fennel and paprika and stir until heated and veggies are coated
4. Stir in the quinoa and lentils, bring to a boil, cover and simmer for 15 minutes. Add the optional greens. Cover and cook 5 more minutes or until greens are wilted.
5. Stir in the fresh parsley, basil or cilantro, salt & pepper, and serve

Cooking Tips

To speed up cooking, preheat the crockpot on high, bring everything to a boil in another pot, add to the crockpot and cook on high for 2 - 3 hours.

Lemon roasted chicken and vegetables (brussels,potatoes,mushrooms)

I had this tonight and we loved the flavors! The lemon, garlic, rosemary etc--fabulous. I found a recipe here:
http://chimeraobscura.com/mi/yep-more-chicken/#more-4719 I liked part of the idea,
But I changed it up--I added some things and changed the way I cooked it.  I just roasted the whole thing in the oven for about 45 minutes-50 minutes at 375-400 (we went on a walk so I turned it to 375 for a while.

a pound or so of small red potatoes (or whatever amount you like)
fresh Brussels spouts
mushrooms (I used about 8 ounces but more would have been better
Boneless, skinless thighs (I used a package of about 8
fresh rosemary (I used about 2 sprigs about 3 inches each) (chop up the green part)
5-6 garlic cloves (I minced 2 , I sliced the rest)
1 lemon
4 tablespoons of olive oil, divided
a few pinches of red pepper flakes
black pepper

Preheat oven to 400 degrees. Mix half the rosemary, half of the oil, squeeze the juice of the lemon, add salt and pepper, add 2 cloves of garlic minced.  Dip the chicken in this and place on roasting pan.

Surround the chicken with the brussel sprouts, mushrooms (I cut these up), and the red potatoes (if some are big slice these up). Sprinkle the remaining oil over the veggies. Sprinkle the remaining rosemary on the vegetables. Slice up the rest of the garlic and sprinkle over the veggies and the chicken. Slice the lemon which is left without the juice and place over the veggies and chicken. Sprinkle the chicken with some red pepper flakes.

Bake for 45 minutes to 55 minutes until done---some browning should occur. You can also cook at 375--takes a bit longer.

Crockpot Ginger coconut chicken with veggies

I found this recipe here: http://www.simplebites.net/coconut-ginger-chicken-vegetables-slow-cooker-challenge/?doing_wp_cron=1326720131

Recipe Type: Main

Author: Aimee

Prep time: 30 mins

Cook time: 5 hours

Total time: 5 hours 30 mins

Yield: 6-8 servings

Serve this creamy and fragrant stew over Jasmine or brown rice. You can top  with a few chopped scallions. (I also used some coconut sprinkled on top) good with peanuts too

Ingredients

• 4 cloves garlic, peeled
• 2 inch cube of ginger (about 30 grams), roughly chopped
• 1 small sweet onion, peeled, quartered
• 1 Tablespoon olive oil
• 2 Tablespoons butter (omitted)
• 2.5 lbs boneless, skinless chicken thighs, cut into four (used 3 breasts--thighs would be nicer, probably)
• 2 cans coconut milk, not shaken (I only had one, so used about a half can of chicken broth with it and I think I would prefer it this way)
• 2 Tablespoons cornstarch
• 1 can of baby corn cobs (I used corn--didn't have the kind here)
• 1 cup peas or frozen vegetables of your choice (I used garden peas, fresh cauliflower and zucchini and yellow squashed--the last 3 were already cooked)
• For the spice blend
• 1/2 teaspoon ground pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 1/2 teaspoons ground tumeric (I think I would prefer less of this spice).
• 1 teaspoon salt
• (I added yellow raisins--about 1/2 cup)
• (I had some coconut for sprinkling and some mango sauce)

Instructions

1. Combine ingredients from the spice blend together and set aside.
2. In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
3. In the bottom of a slow-cooker placed on a burner, heat olive oil . Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
4. Move aromatics to one side of the pot and add chicken pieces to the pot. The recipe calls for cooking chicken slightly--I don't like doing this as it seems to toughen the chicken. (Cook chicken slightly on all sides,--me nope) using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture.
5. Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup. Pour the coconut milk over the chicken and with both cans, it should just barely cover the chicken.
6. Drain the corn cobs and chop in half. Add to the slow-cooker.
7. Place the slow cooker in the base and cook on low for 4 hours. (perhaps because I used breasts--but to get them tender and really falling apart I cooked it more like 6 hours--and part of the time on high--about an hour on high)
8. Whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well. Add frozen peas or other vegetables of your choice. Cook for another half an hour or until you deem the chicken cooked and the vegetables hot.

sweet potato black bean burrito

Not the best picture--this was before adding the salsa and olives.  It is really tasty because of the roasted sweet potatoes. I found this on Pinterest and here is the link  http://www.laurelstaples.com/newwp/2011/11/09/sweet-potato-black-bean-tacos/

Here is the recipe

Yields: 2 servings

Ingredients:

1/2 cup brown rice
2-3 medium to large sweet potatoes
1 tbs olive oil
salt
dash of cumin, chili powder, garlic powder (all optional)
1 can black beans
6 small corn or whole wheat tortillas
1 avocado, cut into cubes
your favorite salsa
optional: diced tomatoes, grated cheese, lettuce, peppers

Directions:

Cook brown rice according to package directions.

Heat oven to 450 degrees. Spray large baking sheet with non-stick vegetable oil spray. Peel and cut sweet potatoes into 3/4-inch cubes. Toss in large bowl with olive oil and sprinkle with salt and any other desired spices. Spread in one layer on baking sheet and roast for 25-30 minutes, turning once, until soft and crispy on the edges. Meanwhile, heat black beans in pan over low heat. Heat a small skillet over medium heat and use to warm up tortilla.

Arrange warm tortilla on a plate and top with brown rice, black beans, roasted sweet potatoes, avocado, your favorite salsa (mine is peach salsa) and any other toppings you enjoy.

Owl cupcakes

    Corwin had these for his first birthday---the whole owl theme.

chicken soup with quinoa

My hubby wasn't feeling the greatest so I decided to make chicken soup. I got the idea here: http://blogs.babble.com/family-kitchen/2010/09/01/chicken-soup-quinoa/  But I added to it. 

Chicken Soup with Quinoa

1 tab olive oil
1/2 onion, diced
6 carrots, thinly sliced
1 clove garlic, finely minced
1/4 cup uncooked quinoa, rinsed
6 cups good chicken stock
salt and pepper to taste
1  boneless, skinless chicken breast, cut up in bite sized pieces
1 14 ounce can petite diced tomatoes, drained

cup or 2 of water for cooking chicken in---adds more both to the soup

3 inch piece of fresh rosemary

1/2 teas dried thyme

1/2 teas crushed sage

1/4-1/2 teas celery seed

1 tablespoon chopped parsley

1 potato

handful of spaghetti noodles chopped

1. In a small pot set over low heat, cook the onions and carrots in about a tablespoon of olive oil. Cook until tender, about 10 minutes. Stir in the garlic and quinoa, and cook for about a minute.Meanwhile cook the chicken with the water and the seasonings (adding the potato).  Pour in chicken stock, add the tomatoes and the vegetables, and noodles-- raise the heat to medium, and simmer for about 15 minutes. Add salt and pepper to achieve the taste you want.

chickpea potato fritters or pancakes

We really like these and had ketchup with them--yum. You definitely need a non-stick pan. I have a ceramic pan which is shown in this picture.  I found this recipe online and their fritters were a bit more formed--I may have put a hair too much liquid,, but they were marvelous.  I changed mine up a bit. This makes 4

1 can of chickpeas, drained
2 large potatoes (save cooking water)
1-2 rounded tablespoons of hummus (I used the red pepper, garlic hummus)
salt and pepper
1/2 teaspoon of paprika
few pinches of fresh parsley
olive oil

Cook the potatoes and save the liquid. In a food processor place the the chickpeas, adding some of the potato water to enable it to blend nicely. Add the rest of the ingredients to the processor. Blend till smooth--adding more of the potato water as needed---don't add too much or they will be harder to cook.

I just spread it out into the hot pan which had pam and about a teaspoon of  olive oil. I cooked it at the medium high temperature on the top of the  stove .  Then I turned it down a bit.  After one side browns, I separated the mass into four parts and flipped, returning the temp to the higher setting. After a few minutes,  I covered the pan, lowered the temp to about medium and continued the cooking until nice and brown. I flipped it another time too.

Roasted cabbage and carrots with garlic, caraway, and rosemary

I really liked this. I love it with sliced fresh garlic and rosemary.

Slices of cabbage (as much as you want) (cut at about 1/2 inch sections
Carrots--cut up in lengths
Olive oil (2 tab or so)
fresh sliced garlic (I like about 2 cloves slice for 3-4 servings)
a 4 inch sprig of Rosemary
a bit of caraway seeds
salt and pepper

Spray the baking sheet with Pam. Place veggies on the sheet and brush with olive oil. Sprinkle with rosemary (cut up) and sliced garlic. Sprinkle with salt and pepper and caraway seeds.  Bake at 375 or 400F for about 40 minutes or until tender and browned.

5 minute chili--vegan

This serves 4 (forgot to take a picture!). It is fast, full flavored and I love it.

1 can of corn with green and red peppers in it, drained
1 can of red beans, drained
1 can of pinto beans, drained
1 can of diced tomatoes, drained
1-2 tablespoons of Paul Newman's Black Bean and Corn Salsa (this is what seasons the dish)

Mix all in a pot and heat and serve. Depending on how spicy you like it, you can add more or less of the Newman's.

low fat tuna recipe

I love this for a low fat snack or lunch.

Tuna
sweet gherkin pickles (sliced_
sliced olives with pimentos (walmart carries them already sliced)
Taco chips

Combine the top three and serve with or on chips or on toast

sweet potato lentil soup for crock pot (Indian type)

I found this recipe here: http://millefiorifavoriti.blogspot.com/2011/11/slow-cooker-sweet-potato-and-lentil.html

I love crock pot recipes and this one has some nice flavors with the ginger and curry! I love this because I usually have these ingredients on hand.  The only change we added to the original recipe is that we added 3 cups of cooked rice at the end.

Cook time 4 hours on high or 7-8 on low. I am copying it from her blog (except for my parenthesis)--she has other recipes and interesting things about New York.

 The recipe as it appears in the Food Network Magazine:except for my parenthesis. 

Slow-Cooker Sweet Potato and Lentil Soup

Total Time: 8 hr 25 min.

Prep: 25 min.

Cook:  8 hr 0 min.

Yield:4 servings

Ingredients

1 large sweet potato, peeled and diced

3 medium carrots, cut into 1/2-inch pieces

3 stalks celery, cut into 1/2-inch pieces

2 leeks, halved lengthwise and cut into 1/2-inch pieces (white and light green parts only) I used green onions and a tad of purple onion

3/4 cup dried yellow or red lentils (I used red--and could have used more!)

1 4-inch piece ginger, peeled and finely grated

1 teaspoon curry powder

Kosher salt

1 tablespoon unsalted butter (I used olive oil )

2 cloves garlic, thinly sliced

Juice of 1/2 lemon, plus lemon wedges for serving (optional)

1/2 cup chopped fresh cilantro (i only had dried cilantro)


(me--I added 3 cups of cooked rice at the end just before serving)

Directions

Combine the sweet potato, carrots, celery, leeks, lentils, ginger, 3/4 teaspoon curry powder and 1 teaspoon salt in a 4-to-6-quart slow cooker. Add 6 cups water and stir, then cover and cook on low, undisturbed, 8 hours.

Stir the soup vigorously with a whisk to make a rough puree. Thin with hot water, if desired.

Melt the butter in a small skillet over medium-high heat. (I just used a bit of olive oil) Add the garlic and the remaining 1/4 teaspoon curry powder and cook until the curry powder is slightly toasted, about 1 minute. Stir the curry mixture into the soup and add the lemon juice, cilantro, and salt to taste. Serve with lemon wedges. (me--I added 3 cups of cooked rice--we wanted a thicker more hearty soup---It also would have been good with more lentils as these dissolve to make the broth)

Per serving: Calories 257; Fat 4 g (Saturated 2 g); Cholesterol 8 mg; Sodium 580 mg; Carbohydrate 45 g; Fiber 10 g; Protein 12 g

Robyn's Garlic Chicken Spahetti

This is a yummy dish. Not vegan , but it is nice to have a light chicken dish every now and then. I loved the mix of flavors in this dish. I found this here:  http://simpleme1970.blogspot.com/2012/01/ready-set-cook.html

1 pound of spaghetti (I used Gluten Free)
1/2 cup of sun-dried tomatoes (not in oil)
1 cup of boiling water (to soak the sun-dried tomatoes in)
1/4 cup flour (I used a gluten free all purpose baking flour by Bob)
1/2 tsp garlic powder
1 pound of chicken breast (skinless, boneless) cut in 1 inch pieces (we used less --just one big breast)
1/4 cup olive oil divided
2 & 3/4 cup sliced mushrooms (we used an 8 ounce package and sliced them -I didn't measure)
5 garlic cloves minced (I had large ones , so used 4)
1/4 cup low salt Chicken broth
1/4 cup or more fresh parsley (we used quite a bit more)
1/2 tsp dried basil (I was out -so I used quite a bit of fresh leaves cut up)
1/4 ts salt--or to taste
1/4 ts pepper or to taste
1/2 cup Parmesan (we used less just because we are cutting back on dairy)

1.Place tomatoes in the boiling water while cooking the other ingredients.
Get your water boiling for the pasta. Cook the noodles at some point while cooking the other ingredients.

2.In plastic bag combine the flour and the garlic powder--add the chicken to coat.
Saute the chicken in a bit of oil until no longer pink. Remove from pan and keep warm.
3. Saute mushrooms in oil adding 4-5 minced garlic cloves near the end so you don't burn the garlic. When the mushrooms and garlic are done add the broth, parsley, basil, and salt and pepper. Stir in the tomatoes that you have drained and the  chicken . Heat through.
4. Drain the noodles and add the chicken mixture and cheese. Toss to coat and serve.

Josh wine--- love it!

We tried this wine tonight and it is wonderful. It is 2009 and is blended and bottled by Joseph Carr. If you can't read the label it is Cabernet Sauvignon.  This is what it says about it and it is true: "This Cabernet Sauvignon, created in a Bordeaux style blend, offers ripe black currant flavors, and deep dark fruit nuances, accented by spice and smoke, matched with a long soft finish.  A wine that is bold and expressive, but unassuming and approachable.   Love it!!

how to peel a head of garlic in ten seconds

Great tip

How to Peel a Head of Garlic in Less Than 10 Seconds from SAVEUR.com on Vimeo.

Penguin Appetizer --veggies

Found this at all recipes and it was too cute not to share. VEGANS would have to use a substitute cream cheese For penguins--From all recipes---vegans substitute a vegan cream cheese: Ingredients 18 jumbo black olives, pitted 1 (8 ounce) package cream cheese, softened 18 small black olives 1 carrot Directions Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak. Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick. Note--THESE photos are not mine--found them at ALLRecipes.com I think!

Indian potato cabbage stir fry

This is a great Indian dish. It can be found at the link below and is good served on rice or by itself. This is also great with sweet potatoes added and if you eat meat a bit of pork is good too.
http://www.sailusfood.com/2011/07/25/aloo-patta-gobhi-sabzi-potato-cabbage-stir-fry/

Aloo Patta Gobhi Sabzi Recipe

Prep & Cooking: 35-40 mts

Serves 4 persons

Andhra

.

Ingredients:

4 cups chopped cabbage, tightly packed

2 potatoes, peeled and cubed

paste of 2 green chilies and a small piece of ginger

1/2 tsp turmeric pwd

1/2 tsp red chili powder

1 tsp coriander powder

salt to taste

1 tsp grated jaggery or brown sugar

1 tbsp lemon juice

chopped coriander leaves for garnish

1 1/2 tbsps oil

For tempering/poppu/tadka:

1 tsp mustard seeds/ria/aavalu

1/2 tsp cumin seeds/jeera/jeelakara

1/4 tsp asafoetida/hing/inguva

few fresh curry leaves (good also with some sweet potatoes and pork if you aren't vegan)

1 Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the cumin seeds and curry leaves and saute for a few seconds. Add asafoetida, saute for a few seconds.
2 Add the ginger-green chillies paste, saute for half a minute. Add the cubed potatoes and turmeric powder and mix. Place lid and cook over low flame for 12-15 mts. Mix in between so that it does not stick to the vessel or burn.
3 Add the chopped cabbage and mix. Place lid and cook over low flame for 12-15 mts. Mix in between so that it does not stick to the vessel or burn.
4 Remove lid once the cabbage is three fourth cooked. Continue to cook over low flame. Add red chili powder, coriander powder, jaggery or brown sugar and salt to taste and stir fry for a few more mts till the flavors blend and the cabbage retains a bit of crunch. Turn off heat, add lemon juice and mix.
5 Sprinkle fresh coriander leaves and serve with rice and rasam OR rotis.