CABBAGE KOOTU

 CABBAGE KOOTU

Cabbage is one vegetable that is most commonly used all over India. It is easily available all through the year.  It has numerous health benefits as it is rich in Vitamin C and has many antioxidants.

Elsewhere in this blog, you will find recipes for dishes made with cabbage such as :- 

• Cabbage Sukke from our Konkani cuisine
• Cabbage Lollipop- made in an appe pan and not deep fried
• Cabbage Sanna Polo - a spicy side dish from our Konkani cuisine
• Kimchi - a yummy salad made with cabbage

Today's recipe is an easy to make yet tasty side dish made with cabbage which is cooked in a pressure pan. This is quick to make. Since this recipe does not call for the use of onion and garlic,  it comes in handy on days when you wish to avoid these ingredients. It goes well with both rice and chapatis.

I have adapted this from Cabbage Kootu from Padhu's Kitchen. 

We tried this out recently and really enjoyed the dish. 

Ingredients:-

• Cabbage, chopped, 3 cups
• Moong Dal, 1/4 cup
• Sambar Powder, 2 tsp
• Turmeric Powder, 1/4 tsp
• Curry Leaves, 3-4
• Chickpeas ( Kala Chana), 1/4 cup (optional) 
• Salt, to taste

To Be Ground To A Paste:-

• Coconut Gratings, 1/4 cup
• Cumin Seeds, 1 tsp
• Fried Gram, ( Udachakadalai/Hurigadale), 1 and 1/2 tsp

For Seasoning:-

• Mustards Seeds, 3/4 tsp
• Urad Dal, 1/2 tsp
• Asafoetida, ( Hing), 1/8 tsp
• Curry Leaves, a sprig
• Dry Red Chilli, broken into halves, 1
• Oil, 1 tsp

Method:-

Wash and chop the cabbage 

Wash the chickpeas and soak them overnight

In a mixer jar, grind together coconut gratings, cumin seeds, and fried gram to a smooth paste using just the required amount of water. Keep aside. 

In a pressure cooker, cook the soaked chana and keep aside. (This is optional.  I happened to have cooked chana ready so used this) 

In a pressure cooker pan, add the chopped cabbage, turmeric powder, sambar powder, salt, moong dal, 3-4 curry leaves, and 1 cup of water

Pressure cook for 3 whistles 

Once the cooker cools, open the lid and add the cooked chana, the ground paste, water as required, mix well and bring to a boil, lower the heat and let it simmer for a few minutes

Check for salt and add if required

Heat 1 tsp of oil in a seasoning pan and on medium heat add the mustard seeds, when they splutter add the urad dal and when the dal changes colour, add the asafoetida, broken red chilli and curry leaves

Saute for a few seconds and pour this seasoning on to the Cabbage Kootu.

Switch off the gas and transfer to a serving bowl 

Serve Cabbage Kootu as a side dish with rice and rasam, or with chapatis.

CABBAGE STIR FRY

 CABBAGE STIR FRY 

Cabbage is one vegetable that we use often in my house. The cabbage has numerous health benefits as it is rich in Vitamin C and has many antioxidants.

Elsewhere in this blog, you will find recipes for dishes made with cabbage such as :- 

• Cabbage Sukke from our Konkani cuisine, 
• Spinach & Cabbage Parantha from Punjab, 
• Cabbage Kheer from West Bengal.

Today's recipe is for an easy to make yet tasty side dish - Cabbage Stir Fry-that goes well with rasam and hot steamed rice. I am sure you will like it when you try it out for yourselves.

Ingredients:-

• Cabbage, 500 gms or about 5 cups
• Mustard Seeds, 1 tsp
• Urad Dal, 1 and 1/2 tsp
• Chana Dal, 1 and 1/2 tsp
• Asafoetida, 1/8 tsp
• Turmeric Powder, 1/2 tsp
• Curry Leaves, a few
• Water, 1/4 cup
• Salt, to taste
• Oil, 1 tbsp

To Be Ground for the Masala:- 

• Coconut Gratings, 1/4 cup
• Byadgi Red Chillies, 3 
• Cumin Seeds, 1 tsp
• Jaggery, grated, 1 and 1/2 tsp 

Method:-

Wash and chop the cabbage

In a small mixer jar, grind together the coconut gratings, red chillies, cumin seeds  and grated jaggery to a coarse paste without adding any water. Keep aside. 

Heat 1 tbsp oil in a thick bottomed kadhai, and on medium heat add the mustard seeds

When they splutter add the urad dal and chana dal. Saute till the dals change colour

Add the asafoetida, turmeric powder and the curry leaves and saute for a few seconds

To this add the finely chopped cabbage and salt to taste. Saute for 1 minute

Add 1/4 cup of water, mix well and cover and cook for 5 minutes on medium heat stirring from time to time, till the cabbage gets done

Take care not to overcook the cabbage, as it gets cooked fast. It should get cooked yet remain crunchy

Add the prepared masala paste to the cabbage and mix well

Cook for a couple of minutes so that the cabbage gets well blended with the masala

Transfer to a serving bowl

Serve Cabbage Stir Fry as a side dish with hot steamed rice and rasam 

CABBAGE PALYA

 CABBAGE PALYA    

Cabbage is one of the popular vegetables in India. East, West, North or South you will find cabbage being used frequently in homes.

Elsewhere in this blog, you will find recipes with cabbage such as 

• Cabbage Sukke from our Konkani cuisine, 
• Spinach & Cabbage Parantha from Punjab, 
• Cabbage Kheer from West Bengal.

Being packed with nutrients, cabbage has many health benefits . 

Today's recipe is from my Home State of Karnataka and is for a side dish made with cabbage called Cabbage Palya. This does not call for the use of onion or garlic and comes in handy on days when you wish to avoid these. The addition of ground coconut and mustard seeds gives this dish a special taste and flavour. 

I have adapted this from the popular Kannada channel Swayam Paaka.

We had this easy to make yet delicious dish for lunch recently. Do try it out and I am sure you will enjoy it. 

Ingredients:-

• Cabbage, grated, about 4 cups
• Tamarind, size of a small gooseberry
• Salt, to taste
• Coriander Leaves, finely chopped, for garnish

To Be Ground To A Coarse Paste:- 

• Fresh Coconut Gratings, 1/2 cup
• Mustard Seeds, 1/2 tsp
• Green Chillies, 4-5
• Fenugreek Seeds, 1/2 tsp
• Jaggery, 1 tsp
• Coriander Leaves, 1 tbsp
• Turmeric Powder, 1/4 tsp

For Seasoning :-

• Mustard Seeds, 1/2 tsp
• Urad Dal, 2 tsp
• Channa Dal, 1 tsp
• Asafoetida, 1/8 tsp
• Curry Leaves, a few
• Oil, 2 tbsp

Method:-

Wash and shred/grate the cabbage

Soak the tamarind in little water and extract the juice

In a pan, dry roast the fenugreek seeds on medium heat till it becomes golden brown in colour

In a small mixer jar, grind together the coconut gratings, dry roasted fenugreek seeds, green chillies, jaggery, mustard seeds, coriander leaves and turmeric powder, without adding any water, to a coarse paste using the pulse mode. Keep aside.

Heat oil in a thick-bottomed pan and on medium heat add the mustard seeds

When they splutter add the asafoetida, followed by the urad dal and the channa dal  and sauté till the dals change colour

Add the freshly ground paste and curry leaves and fry for 1 minute till the raw smell goes

To this add the chopped/grated cabbage and mix well 

Squeeze the tamarind extract and add salt to taste. Mix well

Cover and cook on medium heat for 5-6 minutes stirring from time to time

Sprinkle a little water if required

Once the cabbage is cooked, switch off the gas and garnish with finely chopped coriander leaves

Transfer to serving bowl

Serve Cabbage Palya as a side dish with rice, chappatis etc 

CABBAGE VADI

 CABBAGE VADI

One vegetable that it popular all over India is cabbage. It is called "Patta Gobhi" in Punjabi, "Bhand Ghobi" in Hindi, Khobi in Marathi and Elekosu in Kannada. There are many health benefits of cabbage as detailed in this informative slide show from WebMD. 

We make many dishes at home using cabbage. Today, I have selected some of the less commonly made but very tasty dishes of cabbage featured in this blog, like :-

• Cabbage Chutney
• Cabbage Stuffed Capsicum
• Cabbage Kheer
• Cabbage Lollipop

Today's recipe is for Cabbage Vadis, which is tasty snack from Maharashtra. I have adapted this from Patta Gobhi ki Vadi in Ray Kitchen. 

This can be had steamed, or shallow or deep fried if you want them to be more crisp. I chose to shallow fry them today. 

We enjoyed this snack with a hot cup of tea! 

Ingredients:-

• Cabbage, 250 gms or  shredded, 2 cups 
• Garlic Cloves, 7 
• Green Chillies, 3
• Ginger, 1 " piece
• Besan (Chickpea Flour), 1 cup
• Rice Flour, 2 tbsp
• Rava (Semolina), 2 tbsp
• Til (White Sesame Seeds), 1 tbsp
• Ajwain (Carom Seeds), 1/2 tsp
• Hing (Asafoetida), 1/4 tsp
• Turmeric, 1/2 tsp
• Coriander- Cumin Powder, 1 tsp
• Oil, 1 tsp
• Water, 1 tsp
• Fresh Coriander Leaves, 1/2 cup
• Cornflour, 3 tbsp
• Salt, to taste
• Oil, as required for frying + for greasing the plate 

Method:-

Wash and shred the cabbage

Finely chop the coriander leaves

In a small mixer jar, grind together garlic cloves, green chillies, and ginger to a paste without adding any water. Keep aside

Keep the shredded cabbage in a bowl and add coriander leaves and the freshly ground paste. 

To this add besan, rice flour, semolina, salt, sesame seeds, carom seeds, asafoetida, turmeric powder, and coriander-cumin powder with 1 tsp of oil

Mix thoroughly with your fingers. The cabbage will release a little water on its own. If the mixture is still too dry, add 1 tsp of water, and mix to form a soft dough

Grease a plate with oil and spread this dough evenly on to this plate

Place the plate with the dough in a steamer and cook the cabbage mixture for about 12 to 15 minutes on medium flame till it gets done

Switch off the gas, remove the plate and allow it to cool

With a knife cut the steamed cabbage to form squares (vadis) and demould them

The Cabbage Vadi can be had as they are or can be shallow fried or deep fried, if desired, to make them  more crisp

In case you can choose to fry, take a bowl with 3 tbsp of cornflour and make a slurry adding 1/4 cup of water

Dip each of the vadis in this slurry and deep fry in a kadhai or shallow fry on a tawa

Serve the Cabbage Vadi with a chutney of your choice or with Tomato Ketchup

CABBAGE LOLLIPOP

CABBAGE LOLLIPOP

Cabbages are called Patta Gobhi or Bandh Gobhi in Hindi, Ele Kosu in Kannada and Kobi in Gujarati. They are fairly popular in our Indian cuisine. Elsewhere in this blog, you will find recipes for dishes made with cabbage such as:- 

• Cabbage Kootu from Tamilnadu
• Patta Gobhi Mattar ki Subzi from North India
• Cabbage Sannan from our Konkani cuisine
• Cabbage Kheer from West Bengal

Apart from being suitable for making so many types of dishes, cabbages have numerous health benefits as well.

Today's recipe is for a starter or evening snack made with cabbages. 

The besan and cornflour help in binding the Cabbage Lollipops when they are made. The Rice Rava gives it a crisp texture.  

Instead of deep frying it, I have made the healthier version in an Appe Pan which uses less oil. 

I hope you and your kids will enjoy this snack as much as we do. 

Ingredients:-

• Cabbage, finely chopped, 1 cup
• Onion, finely chopped, 3/4 cup
• Green Chillies, finely chopped, 2
• Mint, chopped, 1 tbsp
• Coriander Leaves, finely chopped, 2 tbsp
• Chilli Powder, 1 tsp
• Gramflour (Besan), 1/2 cup
• Cornflour, 2 tbsp
• Rice Rava, 1/4 cup
• Salt, to taste
• Oil, as required

Method:-

Wash the cabbage thoroughly and finely chop the tender leaves of the cabbage (and discarding the hard veins)

Wash, peel and finely chop the onion, green chillies, mint and coriander leaves 

In a large bowl mix together the finely chopped cabbage, onions, green chillies, mint and coriander leaves, 

To this add chilli powder, besan, cornflour, rice rava, and salt and mix thoroughly 

The salt makes the cabbage and onion release water making the mixture a little moist

Immediately divide this mixture into equal portions and using your fingers and palms make them into small balls 

Heat a Appe Pan/Paniyaram Pan and put a little oil in each of the sockets

Place the prepared cabbage balls in each of the sockets and cook on medium heat 

Insert a toothpick in each of the Cabbage Lollipops and turn it to cook evenly on all sides by drizzling oil as required

Transfer the cooked cabbage lollipops to a serving plate

Serve the Cabbage Lollipops as starters or as a snack with tomato sauce, ketchup or chutney 

CABBAGE KOOTU

CABBAGE KOOTU

Cabbage is one of the popular vegetables in India. East, West, North or South you will find cabbage being used frequently in homes. Elsewhere in this blog, you will find recipes with cabbage such as Cabbage Sukke from our Konkani cuisine, Spinach & Cabbage Parantha from Punjab,  and Cabbage Kheer from West Bengal.

I tried out this recipe from Tamilnadu, for a side dish of semi-solid consistency called, "Kootu" which is made with lentils and vegetables. Today's Kootu uses moong dal (Split Green Gram Dal) and cabbage.

This recipe has been adapted from Cabbage Kootu from the popular website Hebbar's Kitchen.

We had this for lunch with rice and rasam and it tasted just great!!

Ingredients:-

• Cabbage, finely chopped, 2  to 2 and 1/2 cups
• Moong Dal, (Split Green Gram Dal)1/2 cup
• Turmeric Powder, 1/4 tsp
• Salt, to taste

To Be Ground To A Smooth Paste : 

• Fresh Coconut Gratings, 1/2 cup
• Cumin Seeds, 1 tsp
• Rice Flour, 1 tbsp
• Green Chillies, 3 or to taste

For Seasoning: -

• Mustard Seeds, 1 tsp
• Urad Dal, 1 tsp
• Asafoetida,( Hing), 1/8 tsp 
• Dried Red Chilli, 1
• Curry Leaves, a few
• Oil, 2 tsp

Method:-

Wash and finely chop the cabbage
Wash and soak the moong dal in adequate water for about half an hour
In a mixer jar, grind together the coconut gratings, green chillies, cumin seeds and rice flour with 1/2 a cup of water till you get a smooth paste. Keep aside.
In a pan, cover and cook the soaked moong dal with 2 cups of water on medium heat for about 10 -15 minutes stirring from time to time till it gets half done

To this, add the finely chopped cabbage, salt and the turmeric powder and mix well
Cook covered on medium heat stirring from time to time for another 10 minutes or till the cabbage gets cooked
Now add the smooth ground paste prepared earlier, 1/2 cup of water, mix well and bring to a boil
Lower the heat and allow it to simmer for about 5 minutes and switch off the gas
Do the seasoning by heating oil in a small pan and on medium heat add the mustard seeds and when they splutter add the urad dal, and fry till it changes colour
Add the asafoetida, dried red chilli and curry leaves  and saute for a few seconds
Pour this seasoning on to the Cabbage Kootu
Serve hot along with rice and rasam 

CABBAGE MOR KOOTU

CABBAGE MOR KOOTU

In our South Indian cooking, we make use of curds/yogurt in a number of dishes. It is supposed to help keep your system stay cool. We also use curds to make different side dishes which accompany the main meal. Elsewhere in this blog, you will find recipes for Curry Leaves Raita, Mor Kuzhambu, and Avial.

Today's recipe is called Cabbage Mor Kootu which gets its name from "Mor" being the Tamil name for curds. "Kootu" is a curry made with vegetables and lentils.

As you know, cabbage is a vegetable that gets cooked really fast so this dish can be made at fairly short notice. It also does not use onions or garlic. This mildly spiced dish can be served as an accompaniment  with rice and sambar/rasam or had with chappatis.

I have adapted this recipe from Cabbage Morkootu from Gita's Kitchen.

Ingredients:-

• Cabbage, 500 gms. 
• Thick Curds, 1 cup
• Fresh Coconut Gratings, 4 tbsp
• Green Chillies, 4
• Chana Dal, (Bengal Gram), 1 tbsp
• Salt, to taste 

For Seasoning:

• Mustard Seeds, 1/2 tsp
• Curry Leaves, a sprig 
• Coconut Oil, 2 tsp

Method:-

Wash and finely chop the cabbage

Soak the chana dal in water for about 10 minutes
Cook the cabbage in a vessel by adding water ( less than 1 cup) and salt until it gets done.
In a mixer, grind together the coconut gratings, green chillies, soaked chana dal to a smooth paste adding just the required amount of water
Add this ground paste to the curds and mix well
Next, add the mixture of curds and the ground paste to the cooked cabbage, mix well and bring to a boil
Let this simmer on low flame
In a pan, heat the coconut oil and on medium heat add the mustard seeds
When the mustard seeds splutter, add the curry leaves and saute for a few seconds
Add this seasoning to the mor kootu
Lastly, add 1/2 tsp of coconut oil to the Cabbage Mor Kootu
Serve hot as an accompaniment to rice and sambar/rasam

CABBAGE, CARROT, AND BEANS STIR FRY

CABBAGE, CARROT, AND BEANS STIR FRY

On some days, particularly after you have had rich food for days in a row, you would like to have some simple food. Today's recipe is perfect under these circumstances.! It is an easy to make stir fry using the commonly available veggies of cabbage, carrots and beans.

Tip: As the chopped cabbage looks voluminous but shrinks in volume as it gets cooked, be careful when you add salt. 

I like to serve this as a side dish with rice and rasam.

Ingredients:- 

• Cabbage, 300 grams
• Carrots, 100 grams or 2-3 small sized
• French Beans, 50 grams
• Onion, 1
• Chana Dal, (Bengal Gram) 1 tsp
• Mustard seeds, 1/2 tsp
• Curry Leaves, a few
• Green Chillies, 2
• Oil, 2 tsp
• Salt, to taste

Method:-

Wash and chop the cabbage, carrots, French Beans
Peel and chop the onion and finely chop the green chillies 

Heat oil in a thick bottomed kadhai and on medium heat add the mustard seeds

When it splutters, add the chana dal and saute till it changes colour

To this add the finely chopped green chillies and curry leaves and saute for a few seconds

Next add the chopped onion and fry till it becomes translucent

Now add the chopped cabbage, carrots and French Beans, and salt to taste

Sprinkle a little water and cook covered on medium heat stirring from time to time till the veggies get done

Make sure the cabbage gets cooked but remains crunchy 

Transfer to a serving bowl
Serve as a side dish with rice and rasam

CABBAGE SALAD

CABBAGE SALAD

In my house, we make salads from time to time using a variety of vegetables. You will find therefore, elsewhere in this blog recipes for salads such as Sprouted Moong Salad, Radish and Tomato Salad,  and Crunchy Corn Salad.

Today's recipe adapted from Cabbage Salad by the noted cookery expert, Tarlaji Dalal is easy to make yet tasty.

For best results, use fresh cabbage so that you get a crunchy salad.

Ingredients:

• Cabbage, shredded, 2 cups
• Green Chillies,  1 or 2 depending on their size 
• Coriander Leaves, finely chopped, 2 tbsp

To Make the Salad Dressing:-

• Lemon Juice, 2 tsp
• Olive Oil, 1 tsp
• Coriander Powder, 1 tsp
• Chilli Powder, 1/2 tsp
• Asafoetida, 1/8 tsp
• Black Salt, 1/4 tsp
• Powdered Sugar, 1 tsp
• Salt, to taste

Method:

Shred the cabbage and finely chop the green chillies and coriander leaves
Mix all the ingredients so listed to form the salad dressing
In a bowl, mix well together the shredded cabbage, finely chopped green chillies and coriander leaves along with the salad dressing

 Serve immediately.

CABBAGE & MOONG DAL STIR FRY

CABBAGE & MOONG DAL STIR FRY


Today's dish is an easy to make accompaniment to the main meal which uses cabbage and moong dal.  I make dishes using the versatile cabbage fairly often.

Elsewhere in this blog, you will find recipes for dishes as diverse as Cabbage Sannan from Konkani cuisine, a snack called Cabbage Stuffed Capsicum, and the very interesting Cabbage Kheer as dessert.

Besides, it is well known that cabbage has numerous health benefits.

Tips :

* This dish tastes best when the cabbage gets cooked but remains crunchy.
* The cabbage gets reduced in volume when cooked

Ingredients:-

• Cabbage, chopped, 2 cups
• Moong Dal ( Green Gram Dal), 1/4 cup
• Mustard Seeds, 1/2 tsp
• Urad Dal, 1 tsp
• Green Chilli, chopped, 2
• Ginger, finely chopped, 1/2 tsp
• Turmeric Powder, 1/8 tsp
• Curry Leaves, 6-8
• Fresh Coconut Gratings, 2 tbsp
• Oil, 1 tsp
• Salt, to taste

Method: 

Wash and soak the moong dal in adequate water for about 15 minutes. Then, drain away the excess water and keep aside.
Wash and chop the cabbage. 

Heat oil in a kadhai and when it gets hot add the mustard seeds

When they splutter, add the urad dal and saute till it changes colour 

Add the chopped green chilli, ginger and curry leaves and saute for about half a minute 

To this add the chopped cabbage and soaked moong dal and mix well

Now add the turmeric powder and salt to taste and mix well
Sprinkle a little water and cook covered on medium flame for about 8-10 minutes stirring from time to time 

When the cabbage and the moong dal are cooked, (please take care to see that the cabbage does not get overcooked. It should remain crunchy) switch off the gas
Lastly add the fresh coconut gratings
Transfer to a serving bowl and serve hot

CABBAGE KISMURI

CABBAGE KISMURI

In our Konkani cuisine we make different types of "kismuri" which is a kind of salad. Kismuri is typically served as an accompaniment to the main meal.

Elsewhere in this blog you will find recipes for Carrot Kismuri and Happola Kismuri.

Today's kismuri is made of cabbage and onions. I tried this out recently, inspired by my friend Sudha Kamath's post in a foodies group in which we are members.

For best results, use a tender cabbage and mix the kismuri just before you serve it.

I hope you will enjoy this as much as we did.

Ingredients:

• Cabbage, chopped, 2 cups
• Onion, medium sized, finely chopped, 1, 
• Fresh Coconut Gratings, 2 tbsp
• Roasted Byadgi Red Chilies, 2
• Tamarind, a small piece
• Coriander Seeds, 1/2 tsp 
• Salt, to taste
• Lime Juice, juice of 1/2 a lime

Method:

Wash the cabbage and pat it dry before chopping
Chop the cabbage and onion and keep aside
Grind together the coconut gratings, roasted red chillies, coriander seeds, and tamarind in a small mixer jar to a coarse masala without adding any water

Transfer this masala to a mixing  bowl and to this add salt, the chopped cabbage and onions

Mix thoroughly
Finally stir in the lime juice, mix once again and serve immediately.

CABBAGE SANNA POLO

CABBAGE SANNA POLO

In GSB Konkani cuisine, sanna polo is a popular dosa-like side dish. This can be made using methi (fenugreek leaves) as in Methi Sanna Polo or ridge gourd as in Ghosale Sanna Polo. You can also make sanna polos using just onions or with drumstick leaves or tender bamboo shoots.

For those who are not familiar with this dish, let me clarify that it is like a spicy dosa but is not a breakfast item that is eaten with an accompaniment of chutney, sambar etc. More often than not we have sanna polo with rice and our famous dal which we call dalithoy.

Today's variation of the sanna polo has the flavour of cabbage as we use shredded cabbage. I prefer to finely shred the cabbage so that it gets well blended with the batter without losing out on its taste.

Ingredients:

• Raw Rice, 1 cup
• Thuvar Dal, 1/2 cup
• Roasted Byadgi Red Chillies, 10
• Coconut Gratings, 1/2 cup
• Tamarind, size of a small marble
• Medium-sized Onions, finely chopped, 2
• Cabbage Shreddings, 3/4 cup to 1 cup
• Salt, to taste
• Oil, to make sanna polos

Method: 

Wash and soak the thuvar dal and raw rice together in adequate water for 2-3 hours

Drain the water and keep aside
In a mixer, grind together the roasted red chillies, coconut gratings, and tamarind till the chillies get fully crushed
To this, add the soaked rice and dal
Using a little water, grind to a coarse paste without making it too dilute
Add the finely chopped onions, cabbage shreddings, and salt to taste. Mix well.
You now have the batter to make the sanna polos. This does not require any fermentation.
Heat a non-stick tawa, and when it is hot enough pour the batter and spread it to make small sized dosas which are neither too thick nor too thin.
Cook the sanna polos, one at a time, over medium flame for about 2 minutes
Pour a few drops of oil around the sanna polo and flip it to cook the other side till it becomes crisp
Serve hot

PATTA GOBHI MATTAR KI SUBZI

PATTA GOBHI MATTAR KI SUBZI

Tastes vary when it comes to vegetables. However, there are some vegetables which seem to be generally more popular than others. These include Cabbage ( Patta Gobhi or Band Gobhi in Hindi) and Green Peas ( Mattar/Matar in Hindi). Together too they make a good combination.

I am fond of green peas and cabbage as is evident from several recipes of these two veggies in this blog, such as Cabbage Stuffed Capsicum, Spinach and Cabbage Parantha, Methi Mutter Pasanda, and Matar ka Shorba.

Today's recipe, adapted from a YouTube video by VahChef is a simple to make yet tasty subzi or side dish which goes well with rice or with roti, phulkas, and any other type of Indian flat breads.

I used frozen green peas but fresh green peas would do as well. If you are using fresh green peas, you would, of course, add them in cooked form.

Ingredients:

• Patta Gobhi (Cabbage) shredded, 3 cups
• Mattar (Green Peas), 1 cup 
• Mustard Seeds, 1 tsp
• Cumin Seeds, 1/2 tsp
• Medium-sized Onions, chopped, 2
• Curry Leaves, a few
• Ginger Garlic Paste, 1 tsp
• Asafoetida, a pinch
• Turmeric Powder, 1/2 tsp
• Chilly Powder, 1 and 1/2 tsp, or to taste
• Coriander Powder, 1 tsp
• Medium-sized Tomatoes, chopped, 2
• Coriander Leaves, chopped, 2 tbsp 
• Oil, 1 to 1 and 1/2 tbsp
• Salt, to taste

Method:

Heat oil in a kadhai and when it gets hot add the mustard seeds, when they splutter add the cumin seeds and let them sizzle

Add the chopped onion and curry leaves and saute

To this, add the ginger garlic paste, asafoetida and saute till the raw smell goes 

Add the turmeric powder, chilly powder, coriander powder and salt and saute for a few seconds taking care that the powders don't get burnt

Now add the green peas (frozen or cooked) and the shredded cabbage, sprinkle very little water and cook covered on medium/low flame till the cabbage gets done
(Remember that the cabbage gets cooked fast. We want it to get cooked yet remain crunchy and not get overcooked)

Next add the chopped tomato, and chopped coriander leaves and mix them thoroughly 

Cover the kadhai and switch off the flame allowing the tomatoes to cook in the retained heat
Transfer the subzi to a serving bowl
Serve hot with rice, rotis or phulkas 

MUSHROOM & CABBAGE STIR FRY

MUSHROOM & CABBAGE STIR FRY

If you have been following my blog, you would have guessed by now that my husband and I are fond of mushrooms. I look out for different dishes which use mushrooms as they have many benefits for  health. Therefore elsewhere in this blog you will find recipes for dishes like Mushroom Mint Pulao, Kadai Mushroom, and Mushroom Chettinad.

Today's recipe is adapted from Padhu's Kitchen as I was attracted by this somewhat unusual combination of mushrooms with cabbage. Both take very little to cook and this dish is simple to make. This dish tastes great and goes well with both rice and rotis.

Ingredients:

• Mushrooms, 200 gms
• Cabbage, finely shredded, 1 cup
• Cumin Seeds, 1 tsp
• Onions, medium-sized, 2
• Chilli Powder, 1 tsp or to taste
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Spring Onion Greens, chopped, 1/3 cup
• Oil, 1 tbsp

Method:

Clean and slice the mushrooms and keep aside.

Wash and shred the cabbage and keep aside.
Cut the onions into thin slices and keep aside.
Heat oil in a kadhai and when  it gets hot add the cumin seeds. Once they sizzle, add the thinly sliced onions and saute till the onions become translucent.

Add the finely shredded cabbage, sprinkle a little water, and mix well.
Cover and cook on medium/low flame till the cabbage is nearly cooked
Then add chilli powder, turmeric powder, the sliced mushrooms and salt as required. Mix well.
Do not add any more water as the mushrooms leave water when you add salt
Also ensure that the cabbage does not get overcooked.

Continue to cook covered over medium/low flame, stirring from time to time until the mushrooms are done

Lastly, add the chopped spring onion greens and cook for a couple of minutes more.

Serve hot.

KIMCHI

KIMCHI

Whenever I make fried rice at home, I generally make a kimchi as an easy to prepare accompaniment. This traditional Korean dish is so frequently served in Chinese restaurants in India that it has become a part of Indo-Chinese cooking.  It is most often made using cabbage but you can make kimchi with several other seasoned vegetables.

This dish was made by adapting the recipe for Easy Kimchi by Tarlaji Dalal. I really enjoyed the crunch of the cabbage coupled with the tang of the vinegar.

Kimchi goes well with any type of fried rice or noodles.

Ingredients:

• Cabbage, cut into 1" cubes, 2 cups
• Carrot, cut into strips, 1/2
• Chilli Powder, 2 tsp
• Powdered Sugar,  2 tbsp 
• White Vinegar, 2 tbsp
• Salt, to taste

Method:

Wash and cut the cabbage into cubes and the carrot into strips 

In a salad bowl, mix all the ingredients thoroughly.
The ingredients need to get marinated well so place the bowl in the refrigerator for about an hour
before serving.
The kimchi will remain fresh for a few days if stored in an air tight container in the refrigerator

CABBAGE & CAPSICUM STIR FRY

CABBAGE & CAPSICUM STIR FRY

If you are looking for an easy to make, simple side dish using two commonly available vegetables, namely cabbage and capsicum, do try this out.

In making this dish, take care not to overcook the cabbage and capsicum. I prefer the cabbage and capsicum to be cooked yet remain crisp and crunchy to add to the taste.

If you wish you may add turmeric powder, but today I have made the dish without using this.

Ingredients:

• Cabbage, 200 gms
• Capsicum, medium-sized, 1
• Mustard Seeds, 1/2 tsp
• Channa Dal, 1 tsp 
• Curry Leaves, a few 
• Green Chillies, slit, 2
• Asafoetida, a pinch
• Turmeric Powder, 1/4 tsp (optional)
• Salt, to taste
• Oil, 1 tbsp

Method:

Wash and shred the cabbage and keep aside

Wash and cut the capsicum into small pieces and keep aside

In a kadhai, heat oil and when it gets hot add the mustard seeds

When they splutter, add the channa dal and saute till it changes colour 

Next add the slit green chillies, followed by the curry leaves

Saute for about half a minute

Add the asafoetida and turmeric powder, and mix well

Now add the capsicum pieces and saute for a minute

Next add the shredded cabbage and salt 

There is no need to add water 

Mix well and cook covered for another 6-8 minutes over medium flame

Remove and serve hot as a side dish

CABBAGE KHEER

CABBAGE KHEER

Many years ago, a neighbour of ours, a Bengali lady, served us some delicious dessert and asked us to guess what it was made of. We guessed with different answers that readily came to mind but couldn't get the right answer, which was something we least expected- the kheer was made of cabbage!

Here's the way I made it adapting from Cabbage Kheer by Nupur of  The Veggie Indian. The kheer came out to be thick and rich.

We use the tender inner leaves of the cabbage to make this kheer.  I didn't use sugar as the sweetened condensed milk gave it adequate sweetness, but you may use sugar if you so desire. The amount of sugar and sweetened condensed milk can be varied as per your requirements/taste.

Ingredients:

• Tender Inner Leaves of Cabbage, shredded, 1 cup 
• Nestle Milkmaid Sweetened Condensed Milk, 200 gms
• Whole Fat Milk, 2 cups
• Sugar, * only if desired
• Cardamom Powder, from 2-3 Pods
• Ghee, 1 tbsp
• Cashewnuts, broken into pieces, 6-8

Method:

Wash the cabbage, remove the tender inner leaves of the cabbage and shred them
In a vessel boil a cup of water and add the shredded cabbage
Cook on low flame for about 10 minutes
Take it off the gas and drain the cabbage and keep aside
Heat ghee in a thick bottomed pan, roast the cashews and keep aside
In the same pan, with the remaining ghee fry the cooked cabbage till it turns slightly golden brown
To this add the milk and condensed milk. Stirring frequently to avoid it getting burnt at the bottom, cook the mixture on low flame for until it gets reduced to half the quantity.
Remove from flame and add the powdered cardamom
Garnish with roasted cashewnuts
Once it cools, refrigerate it and serve chilled

BANDGOBHI ALU SABJI: GUEST POST BY SUDHA RAO

BANDGOBHI ALU SABJI: GUEST POST BY SUDHA RAO

As you might know, from time to time I invite friends to contribute their favourite recipes to this blog by way of a guest post. Today's Guest Post is from Sudha Rao who has shared her recipe for a satvik dish made of cabbage, (bandgobhi in Hindi), and potatoes ( alu in Hindi)

This is a dry dish which goes well with rotis. Recipe and picture: Courtesy Sudha Rao.

Ingredients:

• Cabbage, 1 lb or 450 grams
• Cloves, 2
• Cardamom, 1 or 2
• Cinnamon, 3" long
• Ghee or Vegetable Oil, 4 tbsp
• Potatoes, medium-sized, peeled and cubed, 4
• Ginger, freshly grated, 1 tbsp
• Cayenne Pepper, 1/2 tsp
• Turmeric, 1 tsp
• Tomatoes, medium-sized, cut into wedges, 4
• Salt, 1 and 1/2 tsp or to taste
• Sugar, 1/2 tsp
• Water, 2/3 cup or 150 ml

Method:

Wash the cabbage, shred it and let it drain
Grind cloves, cardamom, cinnamon into a fine powder and set aside
Heat 3 tbsp ghee or vegetable oil in a saucepan over moderate heat
Put the cubed potatoes in the saucepan and stir fry them till they are lightly browned
Remove from pan and keep them aside
Put the remaining tbsp of ghee or oil in the same saucepan and stir fry grated ginger, cayenne pepper and turmeric
Fry for a few second more
Add shredded cabbage and fry for 3-4 minutes stirring regularly to mix it with the spices and prevent scorching
Add the tomatoes, fried potatoes, salt, sugar, and water
Cover the pan and simmer over low heat till all the vegetables are tender
Before serving, sprinkle the powder ground from cloves, cardamom and cinnamon and mix gently
Serve hot

CABBAGE CHUTNEY

CABBAGE CHUTNEY

Since we make many types of dosa, idli etc in our house, we also need to have many accompaniments by way of chutneys and the like. Generally chutneys are made using coconut but some chutneys are made using vegetables for example, carrot chutney.

I was looking for recipes for chutneys which use relatively less amounts of coconut when I came across this recipe for Cabbage Chutney from Padhu's Kitchen.  I have adapted this recipe from here.

We enjoyed this with idlis and dosas.

Ingredients:

• Cabbage, shredded, 1 cup
• Onion, chopped, 1
• Ginger, chopped, 1/2 " piece
• Green Chillies, slit, 2-3 
• Curry Leaves, a few
• Tomato, chopped, 1
• Coconut Gratings, 2 tsp
• Tamarind, of seed size
• Salt, to taste

To Be Roasted:

• Oil,  2 tsp
• Mustard Seeds, 1/2 tsp
• Urad Dal, 2 tbsp
• Red Chillies, 1-2
• Asafoetida,  (Hing) a pinch

For Seasoning:

• Oil, 1 tsp
• Mustard Seeds, 1/2 tsp
• Curry Leaves, a few

Method:

1. Wash and shred the cabbage. Keep aside
2. Chop the onion and tomato. Keep aside
3. Heat about 2 tsp oil in a kadhai and when it is hot add mustard seeds.
4. When the mustard seeds splutter, add the urad dal, red chillies and asafoetida
5. Saute till the dal changes colour to golden brown and the chillies become crisp. Keep aside 
6. In the same kadhai, add the chopped onion, chopped ginger, slit green chillies, and curry leaves
7. Saute till the onion turns transparent 
8. Now add the shredded cabbage and cook till the raw smell of the cabbage goes
9. Add the chopped tomato and cook for a few minutes more
10. Allow this mixture to cool before grinding
11. In a mixer, grind the sauteed mustard seeds, urad dal, red chillies and asafoetida to a fine paste using the minimal amount of water
12. To this add the coconut gratings, tamarind, sauteed onion. cooked cabbage, tomato and salt
13. Grind to a smooth paste to make the chutney
14. Finally, season the chutney with mustard seeds and curry leaves

CABBAGE SANNAN

CABBAGE SANNAN


This popular Konkani dish is made like, and comes out like idlis. But there is a twist, and a tasty one at that. The "Sannan" as these idli look-alikes are called, have cabbage, onions and chillies in them which give them their distinctive coloring. If you can, go for the Byadagi chillies, native to our state of Karnataka, as they add to the color of the dish. 

By the way, cabbage sannan is a side dish in itself. For those uninitiated in Konkani cooking, only because I have said before that they are like idlis, I hasten to add that they are not eaten with sambar, chutney and the like. We usually have cabbage sannan as a combo with rice and our ubiquitous dhalithoi. ( our famous Konkani dhal .)

Ingredients:

Raw Rice: 1 cup
Toor Dal ( Split Pigeon Peas): 1 cup
Coconut Gratings: 3/4 cup
Roasted Dry Red Byadagi Chillies: 10, or to taste
Tamarind: small marble size
Cabbage: 1/2 cup
Onion: 2 small
Hing (Asafoetida) : a pinch
Salt, to taste
Oil, to grease the idli moulds
Coconut Oil, 

Method:

Wash and soak equal measures of rice and toor dal for 2 to 3 hours, separately. Drain the water and keep aside. 
Chop the cabbage and onions fine and keep aside.
In a mixer, grind together the fresh coconut gratings, roasted red dry chillies, hing and tamarind, to a fine paste. 
Add the soaked toor dal. Blend in the mixer by adding a little water, taking care not to make it too dilute. 
Now add the soaked rice. Blend again and stop when you get a coarse finish.
Pour the blended batter into a container. 
Add finely chopped cabbage and onions, and salt to taste. Mix well.
Pour this batter in the greased idli stand.
Steam in pressure cooker for about 15 minutes or till done (without keeping the weight, of course) as you would for making idlis.
Serve hot drizzled with coconut oil.