Cabbage Stir Fry Recipe

This cabbage stir fry recipe is one of the best and simple side dishes you could whip up on a busy night! It's full of Indian flavors and you get a bite of freshness each time! 

Need a little mid-week dinner inspiration?

Growing up, I used to hate cabbage! I mean seriously was there anything worse than coming home to your mom whipping up a plate of cabbage.... Nope. It was awful.Fast forward about 30 years and now it's one of my favorite Indian side dishes! If you need any convincing that this is indeed a delicious vegetarian side dish, MY KIDS ARE OBSESSED! They love having this to pair with KEEMA CURRY during the week. It adds a bit of crunch to the meal and lightens a dense meal.Still don't believe me? My super duper extra picky husband even likes it! Now, I don't think I will be converting my family to vegetarians anytime soon, but serve this with a tasty Indian main dish and you have one happy family! [amd-yrecipe-recipe:46]

Sharline's Famous Coconut Green Beans

We all have that one person in our lives. That person who's known for one recipe. One amazing dish. Joel's family has Sharline or Chinnapinni as we call her. She makes this dish every time she has people come over. It's famous with all of her Indian and white friends! The true test is that Joel hates vegetables and this is one of his favorite sides! What is it you ask? Coconut green beans. While we were on vacation, I begged her to teach me how to make them. I've tried to make them before with no success. They were missing a key ingredient, the coconut! As soon as you try these bad boys, they'll be a staple in your house. There is just one rule that comes with these green beans. Tell everyone they are Sharline's Green Beans!!

Ingredients:

1 pound of frozen green beans2 tbs oil2 tbs ginger garlic paste2 tsp turmeric1 tsp Indian chili powder1-2 tsp salt1 1/2 tbs coconut powder **I got my coconut "powder" from the Indian store. It looks more like coconut flakes.**

Directions:

Heat your pan to medium heat. Add in your oil. When the oil is hot add your onion and brown. Drop in your turmeric, ginger garlic paste, salt, and chili powder. Cook down for 2 minutes. Add your green beans.**You can use fresh or frozen green beans. If you decide on using fresh, add in 1/8 cup of water.**Put a lid on your green beans and cook until tender. I like to cook mine and leave a bite to it. At the very end, add in your coconut and cook for another minute or so.Serve and enjoy! 

On My Way To India

Sometimes, and it seems more often these days, we have no control over timing. I just got done with an 11 day work trip where I was at the following:

·      Resurgence 13

·      Veritas Apologetics Conference

·      The Gospel Tour

Brittany and the kids drove down to Seattle to pick me up and we are staying at a hotel, since I leave from Seattle the next day to jump on a 14.5-hour flight to Dubai and then a connecting 4-hour flight to Hyderabad, India.

It’s been almost five years since I’ve been to India. My memories of India are filled with incredible food, heat, stray dogs, and bright colors surrounding the landscape. Five years is a long time and every time I have gone to India, something significant has always changed. Things don’t stay the same and at times it can be shocking to see how much change can occur. In my mind, India should have stayed frozen the way I left it five years ago.

I’m excited to see my grandparents, their ministry, and spend time with friends and family. One of the things I know is that I will absolutely love my time in India. One thing I remember, as a kid, was the last few days of every trip to India. I would get incredibly depressed leaving! I grew to love the culture, the people, and the food.

More to come while I’m in India!

Check out my last trip below.

-Joel Muddamalle (The Indian Husband)