February 17, 2008
GRAVYHeat some oil in the pan, add shahi jeera and then onion, little salt and cook the onions till they areslightly brown. Then add the turmeric and ginger garlic paste, when g-g paste is cooked add the reserved water to it. Then add the red chilli pwdr, corriander pwdr and cumin powder and mix well and then add the beated yogurt to it and bring it to nice boil till gravy is cooked.Gravy is done when the froth coming disappears completely. When it come to boil and thickenslittle add the powdered cashew-nuts which will further thicken the gravy to a nice consistency.Then add the dried mint powder and let it cook and thicken. Add the koftas and garnish with green coriander.
Cabbage most of the time has a bad reputation with the kids and they often avoid eating this vegetable without knowing its amazing nutritional values. But a simple care with the raw cabbage salad like salting makes it just a little tender and considerably more flavorful while preserving its distinctive crunch. Most of the people and kids don’t eat cabbage as much they should. Cabbage is a very versatile vegetable and promotes a healthy bowel flora that contributes to a strong and energetic body.
Cabbage commonly known as Patta gobhi or Band gobhi in India is a very integral part of Indian cooking. It is usually used to prepare salad, soups, pickles, curries, kootus, added to dals and cooked with other various vegetables etc. There are many types of cabbage available in market which is different in colour, their flavours, texture etc. It has been said that cabbage has been cultivated for more than 4,000 years and domesticated for over 2,500 years. Although it is often connected to the Irish, the Celts brought cabbage to Europe from Asia around 600 B.C.
Cabbage is a lovely addition to any other vegetable like potatoes (Cabbage and Aloo curry), beans, carrots etc and is inexpensive. It is one of those great cancer-fighting cruciferous vegetables. This healthy cabbage salad adds a wonderful Asian flavor and is one of the best healthiest ways of eating. Cabbage salad recipe is very simple and easy to make. It is a very delicious and nutritious dish made from tender cabbage, groundnuts (peanuts), green chillies, coriander leaves and lemon juice. Cabbage is a negative calorie food and helps in weight loss if used it regularly in a healthy way.
There are many varieties of cabbage based on shape and time of maturity. Cabbage has a round shape and is composed of superimposed leaf layers. There are three major types of cabbage: green, red, and Savoy. The color of green cabbage ranges from pale to dark green. Both green and red cabbages have smooth-textured leaves. Red cabbage has leaves that are either crimson or purple with white veins running through it. The leaves of Savoy cabbage are more ruffled and yellowish-green in color. Red and green cabbages have a more defined taste and crunchy texture as compared to Savoy cabbage's more delicate nature. Bok choy as well as Chinese (Napa) cabbage are other varieties of cabbage available. Bok choy has a mild flavor and a higher concentration of vitamin A. Chinese cabbage, with its pale green ruffled leaves, is great to use in salads. Red cabbage contains additional health benefits not found in green cabbage.
Like broccoli, cauliflower, collards and kale, cabbage is a cruciferous vegetable. Eating different types of cabbage — green cabbage, red cabbage, Savoy cabbage or bok choy — boosts your intake of vitamin C and other important nutrients. If you don't enjoy raw cabbage, you can serve it steamed, boiled or stir-fried. The green cabbage is a milder flavour variety and less fibrous texture, hence cooks softer and faster. It is a rich source of Vitamin K, C & Riboflavin. Cabbage cleans the waste from the stomach and upper bowels which improves digestion and reduces constipation.
Below listed are some of my favourite Cabbage recipes:
Cabbage Kofta Curry
Cabbage Kofta curry is a fine Mughlai dish with less fat combined with cabbage and channa dal made in spiced yoghurt saucy gravy.
Stuffed Cabbage rolls
Stuffed cabbage rolls is an Chinese recipe made with any vegetarian or non-vegetarian stuffing filled into the Chinese cabbage leave and steam cook it until done.
Cabbage foogath is a simple stir fry curry dish, cabbage mildly spiced, flavoured with curry leaves and fresh grated coconut. This dish is more like poriyal and very popular cuisine from Goa and Mangalore and cooked with cabbage and grated coconut and very mild flavor nice and juicy and tempered.
Channa Cabbage is a mildly spiced dish made with cabbage cooked with few mild spices and boiled channa (chickpea).
Cabbage Pakoda is a mouth-watering and all-time favourite snack all over India and a perfect dish served on a rainy day or cocktail party. This Indian deep fried fritter is addictive to most of us and is made with finely shredded cabbage, onions combined together with some spices, mixed with chick pea flour and a little rice flour and deep fried until golden in colour. Cabbage Pakoda is often sold at most curry points or road side food stalls in a radiating red colour tempting our hands to grab.
Cabbage Vatana Curry
Cabbage Vatana Curry is an amazing side dish made with dry white peas also commonly known as vatana, boiled and cooked along with cabbage, potatoes combined with some flavourful spices keeping the dish simple yet delicious and healthy to eat.
Cabbage Peas Curry
An excellent and mildly spiced dish combined with cabbage and peas cooked together with mild spices.
Cabbage goes good as starter or side dish. Do try these recipes and delight your taste buds with different variations of cabbage recipes. To try more dishes, do click on:
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