Cabbage Pakoda

Cabbage Pakodas are fried and savoury food and we can have them with a cup of hot tea or coffee or with a cup of fresh juice. It can be eaten at any time of the day. Munching Cabbage Pakoda is fun when you have a book to read or watching a movie.
We can prepare this Cabbage Pakodas for the kitty party or kids party. You can serve them as starters.
Though eating oily food is not that good for the body, you must not completely ignore or avoid oil. It has its own good benefits on your body. Remember that anything is too much or goes beyond the limit is always harmful.
I have used  rice flour, a little maida and rava (medium size). Shredded cabbage, green chilly and curry leaves with little spices.
Always use the oil which is necessary for frying. (Not full pan). Try not re fry the oil since it is very bad for our heart. So better use minimum oil (or wanted quantity).  
Cabbage Pakodas do not contain any onion or garlic.

Lets see the recipe :
Ingredients :
Rice flour : 1 Cup
Maida : 1 Table spoon
Rava : 2 Table spoons (I used medium sized Rava).
Green Chilly : 2 to 3
Jeera (cumin seeds) : 1 Tea spoon
Cabbage : 1 Bowl
Salt : Required salt
Oil : 1 Cup
Curry Leaves : 1 Handful

Method:
1. Wash and cut cabbage, green chilly and curry leaves in to small pieces.

2. Take a big bowl add rice, maida, rava, jeera and salt. Mix it nicely.

3. Add cut cabbage mixture.
4. Keep a pan on the fire and heat 2 table spoons of oil.

5. Add this hot oil to cabbage and rice flour mixture and mix it nicely.

6. Add water little by little and prepare dough. It should not be very thick or very watery.( Poori dough consistency).
7. Keep a pan and put oil and heat.  Take a handful of the prepared dough and prepare pakodas.

8. You can squeeze the dough using your fingers and leave a small ball size of dough in the oil at time.  Fry on both sides and remove from the pan. Fry on medium heat.

9. Put it on the kitchen tissue and let the extra oil absorb by the tissue.
10. Repeat the same with remaining dough. You can prepare 5 to 6 pakodas at time.
11. Serve hot pakodas with ketch up or any chutney.
12. Crispy pakodas can be enjoyed with a cup of coffee or tea.

Note :
The dough should be thick  (like poori dough consistency) or it absorbs more oil. You can also add cut onions if you wish.( I did not ). The taste may differ. Do not add coriander leaves as it turns the pakodas soft . Adding more chilly or any other spice is optional.
Time : 20 minutes.
Serves : 4 to 5.

Capsicum, Cabbage, Potato Dry Curry & Sandwich

 

Capsicum, cabbage and Potato dry curry is a simple and easy dish and it goes well with almost all the main dish. I just wanted to prepare some yummy curry and these vegetables invited me to try them. So it is for lunch we had this dry curry and in the evening I used it for preparing bread sandwiches and tikky too. They were super hit  dishes and we all loved it.

The vegetables used here are cabbage, capsicum and boiled potatoes. For the tangy taste I have used green mango gratings and the spices like chilly powder and garam masala powder. ( Added garam masala in the evening while preparing sandwich).
The bread used here is Wheat bread.  You can use any kind of bread or buns even.
Let  us some benefits of using Cabbage in our diet.
Cabbage is good for stomach ulcers, headaches, obesity, skin disorders, jaundice, eye disorders, aging and heart diseases. Cabbage is rich source of Vitamin C. and it is considered as the best source of that vital nutrient. It is one of the best antioxidant. It is very rich in fiber and good for people who suffer from constipation. Cabbage contain good amount of sulphur and it helps to fight infections in wounds and reduces the severity of ulcers. Cabbage is good for bone care and it contain minerals like calcium, magnesium and potassium. Use of cabbage in our diet helps to control blood pressure.
Capsicum, Cabbage, Potato dry curry has no onions or garlic and we can prepare this curry for festival or feast time. It can be served as one of the side dish. It goes well with curd rice.
Here is a recipe of Capsicum, Cabbage and Potato dry curry which is very easy and tasty, even the beginner also can try and enjoy having this curry.

Things Needed:

Cabbage : 1 Bowl
Capsicum : 2
Potatoes : 5 to 6 ( small ones)
Red chilly Powder : 1 Tea spoon
Ginger : 1 Table spoon( a small piece)
Oil : 2 Table spoons
Jeera : 1/2 Tea spoon
Mustard seeds : 1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Ingh : a pinch
Green Mango : 2 Table spoons (Grated)
Curry leaves : 6 to 8 leaves
Coriander leaves : 2 Table spoons
Turmeric powder : a pinch
Salt : to taste

Method :

1.Wash and boil or pressure cook potatoes and leave it for cooling. Remove the skin and keep the potatoes aside.

2. Wash and cut cabbage, capsicum, curry leaves, coriander leaves and grate ginger and green mango.

3. Keep a pan on the fire and heat. Add mustard and urid dal.

4. Let mustard seeds splutter. Add jeera, ingh and curry leaves.

 5. Add capsicum and fry 1 to 2 minutes. Add cabbage and fry on low flame for 2 to 3 minutes. Add grated mango.

 6. Cut boiled potatoes and mix it well. Add turmeric powder and chilly powder. Add salt.
7.Stir slowly and let it cook on low flame for 2 more minutes. Stir in between.

8. Add coriander leaves and mix it again and put off the gas. Shift the ready palya to a serving bowl.

9. Serve with any main dish you prepared.
Note : Do not over cook potatoes. Cook cabbage and capsicum on low flame. Do not add any water. You can add garam masala or any other masala to the curry to make it more spicy. Adding onions and garlic is optional.
Time : 20 minutes.
Serves : 3 

Bread Sandwich can be prepared using Capsicum , Cabbage Potato dry curry.

Things Needed :

Bread slices : 8 (according to your requirement).
Capsicum Cabbage Potato Dry curry : 1 Bowl.
Garam Masala : 1/2 Tea spoon
Ghee or Butter : 3 to 4 tea spoons
a small cup to cut bread as circle.

Method : 

1. Cut bread in circle shape and keep it aside. Mix Garam Masla to the dry curry.

2. Fill in the curry on one side. Cover the other piece of bread.

3. Heat Tava and put these bread sandwiches. Cook on both side till brown. Sprinkle ghee or butter on the top.

4. Serve with ketch up.

You can also try this
Put a ready sandwich in a  plate
Add 2 Table spoons of curd on the top. Sprinkle chat masala or chilly powder on the top. Top up with Om Pudi (thin shev) and serve.

Note : Do not add more ghee while preparing sandwiches. You can apply on the top once it is done.
Serves : 2 
Time : 10 minutes.    

Cabbage & Dil Leaves Dosa

Cabbage & Dil leaves Dosa is prepared with spicy dough: We can have them for breakfast as snack or for dinner.
The dough used for Cabbage, Dil dosa is Pathrode dough. Patrode is one of the traditional dish prepared in South Kanara ( South Karnataka or Dakshina Kannada). Colocasia (Kesu) leaves are used with this spicy dough and Pathrode is prepared. The dough is prepared using Raw Rice, little methi (Fenugrik) seeds, Tamarind, coriander seeds, red chilly etc. I have used the same dough for preparing cabbage dosa and dil leaves dosa. Since I have prepared the dough for patrode and it was little more and used it for Cabbage dosa and Dil leaves Dosa.
Lets us see some benefits of having Cabbage in our diet.
Cabbage is is used not only as vegetables it it also used for treatment for constipation, stomach ulcers, headaches, obesity, skin disorders, jaundice,arthritis, gout, eye dis orders aging. It is good for people who are suffering from Vitamin C deficiency. Cabbage is very rich in fiber and good remedy for constipation and other digestion-related problems. Cabbage is rich in sulphur and helps to fight infections in wounds. Cabbage has a good source of anti oxidants. It is good source of minerals like calcium, magnesium and potassium. It is good for balancing blood pressure.

Now lets see the recipe.

Things Needed : For Patrode Dough

Raw Rice : 3 Cups
Urid Dal : 1 Table spoon
Methi Seeds : 1 Tea spoon
Tamarind : 3 to 4 marble size
Jaggery : 3 to 4 Table spoons
Coriander Seeds : 3 Table spoons (or One handful)
Jeera : 2 Tea spoons
Turmeric powder : 1/4 Tea spoon
Coconut : 1 Cup
Red chilly : 8 to 10
Salt : Required
Ingh (Asafoetida) : a pinch

Method :

1. Wash and soak raw rice, urid dal and methi seeds altoget for 3 to 4 hours.
2. Grate Coconut and keep it aside. Soak tamarind in normal water for 10 minutes. (It becomes soft).
3. Now grind coconut, coriander seeds, red chilly and jeera, ingh and soaked tamarind for 2 minutes.
4. Remove water from soaked rice and grind rice along with spices. ( if you are using mixi jar divide the portion in to 2). Use water little by little while grinding.
5. Grind the dough till paste and add jaggery and salt. Grind for 2 minutes.
6. Remove the ground mixture in a big bowl.

Note :

Do not add more water while grinding. The dough may turn watery and dosa may not be tasty. Adding more or less jaggery is optional. Adding tamarind quantity also optional. (less or more). When you prepare Patrode , then only you need more tamarind. Using less tamarind is advisable. You can also add 2 to 3 table spoons of toor dal to patrode dough. It gives a different taste.

2. Cabbage Dosa

Things Needed :
Pathrode Dough :  2 ro 3 Cups
Cabbage (Cut) : 2 Cups
Oil : 2 to 3 Table spoons
Butter : 2 Table spoons

Method :
1. Wash and cut cabbage into small pieces. Keep it aside.
2. Now keep a pan on the fire and heat. Sprinkle oil on the dosa pan.
3. Just stir the dough once and take a spoonful and spread it round like dosa.

 4. Sprinkle oil on the dosa and spread  a spoon of cut cabbage on the top of dosa.

 5. Pat and press it with the spatula so that cabbage sticks to the dough.
6. Cover and cook for 1 minute. Now turn the other side slowly and cook for 10 to 20 seconds.
7. Take out from the pan and serve with a spoon of butter on the top
8. We can do it this way too. Just mix cut cabbage to the dough.

9. Take a spoon of the batter and spread on the hot tava.
10. Cook on both sides using little oil on the top
11. Repeat the same with remaining dough.
12. You can serve Hot Cabbage dosas with Ghee instead of butter.
Time : 30 minutes.
Serves : 3 to 4


3. Dil Leaves Dosa :

Spicy Dough : 2 Cups
Dil Leaves : 1 Cup
Oil : 2 to 3 Table spoons.

Method :

1. Wash and cut dil leaves (only leaves and soft stems).
2. Add it to the Dosa batter and prepare dosa any other dosas.
3. You can spread the dough and top up with dil leaves also. ( like above said cabbage dosa).

4. Serve when they are hot with a spoon of ghee or butter.

Note: Let the batter be like idly batter. Adding more oil taste good but not good for healthy. You can add little rice flour or rava  if the batter turns watery. Just add 2 table spoons of rice flour and mix it well. But the taste differ.

Time : 30 minutes  + ( Soaking time 4 hours )

Serves : 3 to 4 .

Spicy Cabbage Curry

Spicy Cabbage curry is a gravy - side dish. It goes very well with chapati, poori, roti, dosa and plain rice.

Lets see some benefits of using Cabbage:
Cabbage is incredibly nutritious, very low in fat and calories. Cabbage contains powerful antioxidants and help to reduce the bad cholesterol levels in the blood. Fresh cabbage is an excellent source of natural antioxidant, vitamin C, Vitamin - B 5, B -6 and Vitamin K. Cabbage contains minerals like potassium, manganese, iron an magnesium.

Here is a recipe of Spicy Cabbage Curry and we can serve them as one of the side dish. Mild spice and the taste will be liked by all age group. In this recipe I have not used garlic or onions.

Things Needed :
Cabbage : 3 Cups.(cut cabbage)
Green chilly : 3
Ginger : 1 Tea spoon (grated)
Almonds : 8 to 10
Garam Masala : 1/2 Tea spoon
Tomatoes : 2
Coriander leaves : 1/4 bunch
Jeera : 1/2 Tea spoon
Oil : 1 Tea spoon
Fresh cream :. 1 Table spoon
Lemon juice : 1 Table spoon.
Salt : Required
Water : 1 to 2 Cups

Method :
1.Wash and cut cabbage, green chilly and ginger, coriander leaves and tomatoes.

2. Pressure cook or Microwave cabbage using little water for 5 minutes.

3. Grind almonds, green chilly, tomatoes, coriander leaves and ginger till paste.

4. Keep a pan on the fire and heat. Add oil and jeera.
5. Fry jeera for 10 seconds. Add ground paste and stir for 2 to 3 minutes.

6. Add turmeric powder and garam masala and fry for 1 minute.
7. Add cooked cabbage and salt. Mix it well and cook for 5 minutes.
8. Add a spoon of fresh cream and mix it well again and shift the curry to a serving bowl.

 9. Add lemon juice and mix it well just before serving.

10.Serve with Chapati, roti or poori. You can serve this curry with Dosas too.

Note:

Cabbage must be cooked well so that it mixes well with spice. You can also add a spoon of butter instead of fresh cream. I have added the cream from the milk. ( From the top of just boiled milk).
You can add more chilly if you wish. Using garlic and onions is purely optional. You can also use fresh coconut while grinding. If you are using onions, fry onions and grind along with grinding masala or fry along with ground masala.
Time : 15 minutes
Servings : 4 to 5