Cabbage Rice

Here i am with another seasoned rice recipe, very easy to make with full of flavors and a little spicy, for you to try with any of your favorite or not so favorite vegetable. The other day, i found a half cabbage in the fridge, gazing at me to pick it up, after i left it there making fried rice. And i picked it up, googled and found this awesome recipe from madhurasrecipe which was so perfect to use the cabbage and finish it off. I didn't add peanuts, and am sure it would have tasted great with a nice crunchiness in your every bite. I was uncertain whether my food critic would approve the taste or not, am saying this because, he visited the kitchen while i was cooking, he sighed and said, 'ah! cabbage' and nodded his head with a 'no' kind of gesture. To my relief, he loved it. Thank you for your wonderful recipe Madhura. As per her description, its true that you will definitely love this cabbage rice. Here goes the recipe,

Ingredients:

3/4 Basmati Rice (cooked & cooled or leftover)

2 cups Cabbage (shredded)

1/2tsp Cumin seeds

1/2tsp Mustard seeds

1/4tsp Turmeric powder

1 1/2tsp Coriander powder

1tsp Chilli powder

1/2tsp Black pepper powder (optional)

1tsp Garlic (minced)

4-5 Curry leaves

1 pinch Asafoetida

1tsp Lemon juice

1tbsp Oil

Salt

How to:

• Heat oil in a skillet, add mustard seeds, when it splutters, add cumin seeds, followed by garlic.

• Then add curry leaves and turmeric powder, saute for a min.

• Add the shredded cabbage along with salt, mix well, followed by the coriander and chilli powder, and cook for 3-4 mins or until tender.

•  Now add the cooked leftover rice, mix gently and cook until rice is all heated through.

• Sprinkle the black pepper powder and mix well.

• Switch off and garnish with chopped green onions.

Serve hot with potato chips.

Sending this dish to the event Complete My Thali (CMT) - Rice, hosted by Priya.
Complete my Thali by Jagruti.

Cabbage Kofta Curry

For Kofta:

Ingredients:

1/2 medium Cabbage

2tbsp Chana dal

3 green chilli (finely chopped)

1tsp Chilli powder

1tsp Besan flour

1/2tsp Kala jeera (Black Cumin seeds)

Salt

Oil (for deep frying)

How to:

• Finely mince the cabbage. (Yep, its a little pain.)
• Microwave cook chana dal for 7-8 mins or until 3/4th done.
• Heat water in a skillet, add the cabbage and cooked chana dal and cook with lid closed until both are completely done.

• Strain and squeeze out the water from the cooked cabbage and chana dal in a colander and store the liquid. (Use potato smasher to squeeze out the liquid and if needed, use paper towel to remove the excess moisture.)

• In a bowl mix together the cabbage-chana dal, kala jeera, green chilli, chilli powder and besan flour along with required salt.

• Now make small dumplings by holding and pressing the mixture.

• Heat oil and carefully drop the dumplings in hot oil (not smoking hot) and deep fry'em.

• Transfer the koftas to the plate with paper towel to absorb excess oil.

For Curry:

Ingredients:

1 Yellow onion (chopped)

1 1/2tsp ginger-garlic paste

1 cup plain Yogurt (beaten)

1/4tsp Turmeric powder

1tsp Chilli powder

1 1/2tsp Coriander powder

1tsp Cumin powder

1/2tsp Kala jeera

1/2tsp Crushed mint leaves (dried)

Salt

1tbsp Oil

How to:

• Heat oil in a skillet, add kala jeera, followed by onion along with salt.

• Saute for 2-3 mins, add turmeric powder and saute until tender.

• Now add ginger-garlic paste and cook until raw smell disappears.

• Saute the onion until brown, then add the squeezed liquid and cook for a min.

• Now add the chilli powder, coriander powder and cumin powder and cook for another min.

• Pour the beaten yogurt, along with water and salt and let it boil.

• When the curry starts to thicken, add the dried mint leaves and cook for a min more.

• Then reduce the flame, add the deep fried koftas into the curry and gently toss it.

• After a min, switch off and garnish with cilantro.

Serve hot with steamed rice or pulao.

Cabbage & Carrot Poriyal

Ingredients:

3 cups Cabbage (chopped)

2 cups Carrot (chopped)

1/2 onion (chopped)

3 green chillies (slit)

3 dry red chillies (broken)

1tsp Urad dal

1/2tsp Mustard seeds

1tsp Cumin seeds

1/4tsp Turmeric powder

1/2 tbsp Chilli powder

1 tbsp Coriander powder

1tbsp grated coconut

Water

Salt

Oil

How to:

• Heat oil in a skillet, add mustard seeds, when they crackle add cumin seeds, urad dal, dry red chilli.
• Now add the chopped onions and green chillies and saute along with salt.
• Once onions turns golden brown, add turmeric powder and saute.

• Now add the cabbage and carrots and mix well.

• Add 2 cups of water along with salt and cook them with lid closed. Cook until its tender.
• Now reduce the flame, add chilli powder and coriander powder and cook for few more mins.
• Adjust salt for taste, mix the grated coconut and switch off.

Serve hot with steamed rice.