Cabbage – 6 cups, firmly packed
oil – 4 tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Asafetida – 1 pinch
Garlic – 6 to 8 cloves, finely chopped
Onion – 1, large, sliced
Garam masala – 1 tsp
Red chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Coriander powder – 1 tsp
Tomato – 1, large, chopped
Salt to taste
Fresh coriander leaves – ½ cup, chopped
. Heat the vegetable oil in a wok/skillet and add the asafetida, mustard seeds, cumin seeds and chopped garlic.
. Saute it for a minute until the whole spices become fragrant and the garlic is lightly browned.
. Then add the sliced onion and cook it till it becomes soft and translucent.
. Next add the powdered spices – turmeric powder, coriander powder, red chilli powder and garam masala.
. Add a splash of water and saute the spices for 2 minutes until the oil re-surfaces.
. Then add the chopped tomatoes and stir well. Cover and cook until the tomatoes are totally soft.
. Add the shredded cabbage and salt. Mix everything well and cook covered on low heat till the cabbage is soft and cooked through.
. This will take about half an hour to 45 minutes.
. When you feel the cabbage is all done, boil off any excess water.
. Sprinkle the chopped coriander leaves and serve hot with Indian flatbread or rice!
200 gms cabbage, finely shredded
1 onions, finely chopped
Salt for taste
1/2 tsp garam masala
1/2 tsp coriander powder
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp zeera powder
2 Tbsp refined oil
2 Tbsp chickpea flour
Water, little bit
1/2 Tbsp cloves
1/2 Tbsp poppy seeds
1/2 Tbsp coriander seeds
4 green cardamom
1 onion, chopped
5 garlic cloves
ginger, small piece
4 green chillies
Fresh coriander leaves
3 Tbsp refined oil
1 1/2 onion, chopped
2 tomatoes, chopped
Sugar, little bit
Salt for taste
50 gms cashew nuts
50 gms raisins
5 Tbsp whisked curd
How to make Cabbage Kofta
. In a bowl mix finely shredded cabbage, finely chopped onion, salt, garam masala, coriander powder, red chilli powder, turmeric powder, zeera powder, refined oil, chick pea flour and water.
. Keep it in the fringe for 20 minutes. Remove them from the fridge. Deep fry them in refined oil.
. In a pan, dry roast cloves, poppy seeds, coriander seeds, green cardamom, cassia, chopped onion, whole garlic, whole ginger and whole green chilies.
. Pound them in mortar and pestle with sea salt and fresh coriander leaves.
. In a pan add refined oil and julienne onion. Saute them together. Add the tomatoes. Saute.
. Add the pounded mix into the pan. Add little water and de glaze the pan with little water.
. Mix them well together and add little sugar, salt and little water. Cover them and simmer it for some time
. In a pan add refined oil and fry the fritters.
. Add cashew nut, raisins, whisked curd and a squeeze of lime to the mixture.
. Mix them well. Serve hot.
1 cup soya bean
3/4th cup chopped onions
2 tsp chopped garlic
2 tsp chopped green chillies
2 Tbsp tomato sauce
3 Tbsp coriander chopped
2.5 Tbsp soya sauce
1 Tbsp Thai red curry paste
1/2 cup bean sprouts
Juice of 3/4th lemon
How to make Thai Soyabean In Cabbage
. Soak soya bean in water for at least half hour. Wash 3-4 times. Now squeeze them and take all water out.
. In a wok, heat 1 tablespoon oil. Saute the chopped onion. Now add chopped garlic and green chillies.
. Toss in soya bean. Saute till water dries.
. Add the tomato sauce, soy sauce, Thai red curry paste and if not vegetarian , put in 1/2 chicken stock cube crumbled.
. Add little crushed black pepper and saute. Now add spring onions and saute till crisp.
. Add coriander spring onions, chilli flakes and few toasted peanuts .Taste for salt and squeeze lemon juice.
. Serve with cabbage cups made out of small cabbage.