Archive for the ‘Cabbage’ Category

Kadhi Pakora (spicy fritters in yogurt gravy)

Kadhi is a nice change of pace from the usual tomato-onion curries, and great when you are running low on veggies in the fridge. Creamy, luscious sauce with crispy pakora and steaming hot rice. Comfort food at its best! I got this recipe from my friend Shubh, many years ago.

For rice, I have been trying to include wild rice. You can hardly notice its in there and you get more protein from wild rice as well as four times as much vitamin E and six times as much as folate than brown rice! Note that it does take more time to cook than white rice, so plan accordingly or cook it separately(which I did).

For Kadhi:

  • 1c yogurt (not nonfat)
  • 1/3c besan flour
  • 4c water
  • 1/4 t turmeric
  • 1/2 t red chili powder
  • 1 inch grated ginger
  • salt
  • 1/2t amchoor (add this only if your yogurt is not sour)
  • ghee
  • mustard seeds
  • 3 green chilies sliced

In a bowl put the yogurt and mix it with a spoon until smooth. Then blend in the besan flour and be sure that there are no lumps. Do this before adding water. Mix in ginger, spices and then the water. It will be very thin, but will thicken once its cooked.

Heat ghee (I think there are a few recipes in which ghee really is a lot tastier than oil, this is one of them!) and splutter the mustard seeds. Then add green chilies, stir for 30 seconds. Then reduce the heat and add in the yogurt mixture all at once. Increase heat again to medium. Stir constantly, scraping the bottom and sides until the mixture comes to a boil. Simmer for 5 minutes or until the mixture is thick and the besan does not taste raw.

For pakora:

  • 1/2 small red onion sliced thinly
  • 1c red cabbage sliced thinly as possible (you can make this with just onion too)
  • 1 tsp coriander seeds, crushed roughly with pestle
  • salt
  • red chili powder
  • water
  • besan flour
  • pinch of baking soda

Combine the onion, cabbage, spices and salt in a bowl. Keep aside for 10 minutes or more so that the cabbage releases some water. Add pinch baking soda and enough besan flour till the cabbage is well coated, then sprinkle in water, enough to make a very thick batter (it should not be pourable, but able to be scooped easily with a spoon). Heat a sufficient amount of oil in a pot for frying. With your hands or a spoon drop ping pong ball sized mounds into the oil. Do not pack the dough tightly or the pakora will be hard. Its fine if they are not perfect spheres, in fact the onions/cabbage that stick out and get crispiest are my favorite part! Keep the flame slightly above medium and after adding pakora reduce to medium. Cook until golden brown and cooked on the inside.  You may need to adjust the heat for your stove/pot.

Add some of the pakora to the kadhi to soak in, and keep some on the side for the crispy contrast. 🙂

Moong dal and Cabbage Palya

Aren’t sprouted moong dal about the cutest things? I sprouted some extra and saved half in the freezer for next time.

Its very easy to do, if you havent tried it. Soak the whole green moong dal in plenty of water overnight. Be sure all the beans have plumped up. Drain the water and place in a strainer or colander and cover with a damp cloth. Once or twice a day rinse the dal with fresh water and cover again with the cloth until the sprouts grow as long as you like.

This is a super simple and healthy side with sambar and rice or chapathi.

Here is what I did:

  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • sprig curry leaves
  • 3-4 dried red chilies
  • sprinkle of turmeric
  • pinch of hing
  • 1/2 whole moong sprouted
  • 1/2 small head cabbage grated or julienned finely (I used red cabbage)
  • 1-2 TBS grated coconut

Boil 1c of water and add the moong. Cook this only for a couple minutes then drain. Just enough to take the raw taste off and soften them, but do not overcook.

Heat a saute pan and add oil. Then splutter the mustard seeds, add urad dal, curry leaves, red chilies and hing. Then add the cabbage, salt and turmeric and stir fry for 5 minutes. Add in the moong dal and about 2 tsp of water and cover the pan, letting it cook for another 10 minutes or so, until the cabbage is done to your liking. Remove from the heat and sprinkle fresh shredded coconut on top.

I am sending this to CompleteMyThali- Subji Event hosted by PJ at Seduce your Tastebuds and started by Jagruti

 

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