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Ingredients:-
1 cup rice (Long)
1 cup cabbage (Chopped)
1/4 cup onion (Finely chopped)
4 curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp chana dal
1/2 tsp sesame seeds
1/2 tsp coriander seeds
1 tbsp coconut (grated)
5 red chillies
salt to taste
Coriander to garnish
Method:-
First Cook the rice (each grain should be separate). Keep it aside till it is cooled.
Heat oil in a pan and add chana dal, sesame seeds, coriander seeds, coconut, red chillies roast them.Grind it to a coarse paste.
Heat Ghee/oil and add mustard seeds. When they start popping, add cumin seeds and curry leaves. Add finely chopped onions and cabbage.
Cover & cook cabbage in its own steam. Add the paste,salt and mix well.Cover and cook till cabbage is done. Switch off the stove.Add cooked rice and mix well.Garnish with chopped coriander leaves.
Serve with any raita.
Serves : 2
Ingredients:-
1/4 cabbage (grated)
2 cups of wheat flour
1/2 tsp Garam Masala
1/4 tsp Turmeric
1 tbsp ginger- chilli paste
1 tsp Coriander Powder
coriander leaves handful , chopped finely
Oil to fry
Salt to taste
Method:-
1. Take the wheat flour in a bowl, add 1 tsp of oil and mix.
2. Add the grated cabbage, ginger-green chilli paste garam masala, coriander powder,turmeric ,coriander leaves & salt to the wheat flour.
3. Knead & make a dough by adding small amount of water as needed. Don't add too much of water as cabbage will leave some water.You can add more flour if needed. The dough should neither be too hard nor too soft. It should be soft enough to make balls .
4. Make small balls and roll them into round parathas.
5. Heat tawa / Griddle and fry parathas on both sides on a Tawa by adding little oil to it till both sides turn golden.
Serve hot with pickles or curd.
Cabbage ,carrot and green peas curry is easy to make and delicious to eat. It is rich in nutrients and can form part of the daily menu.
Ingredients
Cabbage -750 gms
Green chilies 3 nos
Green peas 150gms
Carrot 150 gms
Vanghibath powder 1 tbsp.
Dhania- Jeera powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Oil 3 tbsp.
Curry leaves 1 stick (10 leaves)
Salt to taste.
Mustard seeds 1 tbsp.
Method:
- Heat the oil in the kadhai and put the mustard seeds and once they start spluttering add green chillies after a minute or so put the cabbage (cut it long thin pieces), grated carrots and peas in the kadhai, put turmeric powder, salt to taste, dhania jeera powder and vanghibath powder.
- Close the kadhai with a lid until the cabbage is completely done and then fry in high flame for 3 minutes.
- Serve with hot Rice or Chappathis.
