200 gms cabbage, finely shredded
1 onions, finely chopped
1/2 coconut
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
3 cassia
1 onion, chopped
5 garlic cloves
ginger, small piece
4 green chillies
Sea salt
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
1/2 lime

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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.

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