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.

Dil Leaves - Raw Mango Dal & Mango Chutney

Dil Leaves - Raw Mango Dal is very simple and easy dish. This is the season we get raw mangoes a lot in the market. Raw mangoes are fun to eat with salt and chilly powder. This thought of eating mangoes it self brings water in our mouth and  we always long to have raw mangoes. Raw mangoes are used in our cooking since ancient times. Many many dishes can be cooked using raw mango. It gives a tangy taste and its aroma is simply great. I have used Raw Mango in Dil leaves dal. It was yummy. I also have done Mango Chutney and almost all houses know about Mango chutney. The way of preparing may be different but I bet every one likes Raw Mango Chutney.
Lets see some benefits of having Raw Mango in our diet. 
Green Mango is rich source of Vitamin C. It improves immune system as it contain Vitamin C. Tender Mango contain B Vitamins that helps you to get good health. It can help our indigestion. It helps to cleans the intestine and helps to relieve constipation. Raw mango contain Vitamin A and Vitamin E and it enhances hormonal system. Raw mangoes are good for bleeding gums and anemia. It is rich in antioxidants and it helps to improve our health. Raw Mango contain minerals like, Iron, magnesium, sodium, phosphorous and potassium. It contain water and it helps to quench our thirst in summer.
I have prepared Dil Leaves Dal using Raw Mango and Mango Chutney both the dishes go well with plain rice, chapatis, parathas, rotis, dosa, idli and even bread toast.
No onion or garlic used in Dil Leaves - Raw Mango Dal or Mango Chutney. These dishes can be prepare during festival, feast or special days.

1. Dil Leaves - Raw Mango Dal.

Ready to Serve Dil Leaves- Raw Mango Dal.

Things needed :
Dil Leaves : 1 Bowl ( 1 Bundle)
Toor Dal : 1 Cup
Green Chilly : 2 to 3
Raw Mango : 2 to 3 Table spoons
Jaggery : 1 Tea spoon
Mustard Seeds : 1/2 Tea spoon
Jeera or Cumin Seeds : 1/2 Tea spoon
Urid Dal : 1/2 Tea spoon
Ingh : a pinch
Ginger : 1 Tea spoon ( Grated)
Salt : To taste
Curry leaves : 5 to 6
Coriander leaves : 2 Table spoons.
Oil: 1 Tea spoon
Ghee : 1 Table spoon.

Method :
1. Wash and cut dil leaves, green chilly and grate ginger and raw mango and keep it aside.

2. Wash and pressure cook toor dal with sufficient water for 6 to 8 minutes and keep it aside to cool.
3. Now keep a pan on the fire and heat. Put oil, urid dal and mustard seeds. Let it splutter.
4. Add jeera and ingh and fry for 10 seconds. Add curry leaves and cut dil leaves.
5. Mix it well and cook for 2 to 3 minutes. (till soft). Add green chilly. 

 6. Add cooked dal, turmeric powder, salt and mix it nicely. Add water if required.
7. Add grated ginger and mango gratings. Stir nicely and let it boil for 3 to 4 minutes.

8. Mix it well and put off the gas. Add coriander leaves and shift the Dal to a serving bowl.

9. Now Dil Leaves- Raw Mango Dal is ready to serve. Add a spoon of ghee to the ready Dal.

Note : 
You can also use coconut. You can just add a table spoon of coconut gratings or you can grind and add it. You can also use onions and garlic while frying. (Optional- I have not added). You can add more or less green chilly and red chilly. (optional).  Do not make it much thicker. You can add little garam masala if you wish too.
Time : 20 minutes.
Serves : 3

2. Raw Mango Chutney:

Ingredients:
Raw mango : 2 to 3 Table spoons ( Cut Mangoes)
Coconut : 1 Cup
Soaked Moong Dal : 1 Tea spoon
Green chilly : 2
Ingh : a pinch.
Salt : Required
Mustard splutter : 1/2 tea spoon mustard, 1 tea spoon coconut oil, ingh and curry leaves.
Method :
1.Wash and cut green mangoes, grate coconut and grind with green chilly, soaked moong dal (5 minutes of soaking will do).

2.Grind til paste or your desired consistency and add salt. Grind for 20 seconds and remove from the mixi jar.
3. Add mustard splutter and mix it well and serve.

Note :  Add little by little water and grind it. Do not use much water. It does not taste good. Adding more or less chilly is optional.
Adding moong dal enhance the taste and helps to balance the heat of raw mango. ( It is said that Raw mango is heat for the body, means usha. Moong dal helps to reduce the heat and balance the body heat).
Time : 10 minutes.
Serves : 3 to 4