CABBAGE RECIPES
Topic started by sanju (@ pcp02677103pcs.ewndsr01.nj.comcast.net) on Thu Mar 25 18:51:16 EST 2004.
All times in EST +10:30 for IST.
Hi Friends,
With cabbage i usually make cabbage thoran(subzi) and put some cabbage in my sambhar. I really want to try something else. Could you please tell me some yummy cabbage recipes. Thank you. Have a nice day.
Responses:
- From: D (@ d47-69-131-59.col.wideopenwest.com)
on: Thu Mar 25 23:45:54 EST 2004
You can make cabbage molagootal, cabbage kootu or cabbage-potato pirattal. All these dishes have recipes listed in one thread or another in this site. Refer to "Interesting Broccoli recipes" for molagootal and chettinad recipes for cabbage potato pirattal.
- D
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Fri Mar 26 06:18:33 EST 2004
Have u tried cabbage peas rice?
- From: Ramya (@ pcp02677103pcs.ewndsr01.nj.comcast.net)
on: Fri Mar 26 07:36:37 EST 2004
Hi R.
I am interested in the cabbage peas rice. Thanks.
- From: sanju (@ pcp02677103pcs.ewndsr01.nj.comcast.net)
on: Fri Mar 26 09:50:46 EST 2004
HI D,
Thanks.I have posted your recipe here. I have a few questions though.
What is Ulutham paruppu and Toram paruppu ????? Is it urad dal and thur dal????
Molagoottal
Veggies chopped fine (I like cabbgae or keerai molagootal)
Coconut - 1 cup
Ulutham paruppu - 1/2 tsp
Dried red chillis - 2
Jeeram - 1 tbsp
Toram paruppu - 1 cup boiled and mashed
Method:
Boil the veggies in an open vessel with a little turmeric, salt and a pinch of chilli powder.
Dry roast Jeeram, ulutham paruppu, Dried red chillis and a pinch of asafoetida.
Cool and grind this into a paste with fresh grated coconut
Once the veggies are boiled, add mashed toram paruppu and the coconut paste. Let it stand for a boil. Add fresh curry leaves (bruise them a little bit before adding). Adjust salt. Then temper with coconut oil, mustard, asafoetida and if you like a little uluthamparuppu.
I've tried the same recipe with mixed veggies (raw banana, pumpkin, carrots etc) and also with just plain green beans. This is a hit every time.
- From: D (@ stratford.cuc.com)
on: Fri Mar 26 10:00:24 EST 2004
Yes, Ulutham paruppu is urad dal, Toram paruppu is Thur dal (non-oily).
- D
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Fri Mar 26 11:56:45 EST 2004
Cabbage rice
Rice 1 cup, cabbage 1 medium, onion 2, oil 2 1/2 tbsp, salt depends
Grind into paste
coconut grated 1/4 cup, dhalia 2 tbsp, green chillies 3(depends), ginger 1/2 inch, coriander leaves 1 small bunch.
Seasoning
Mustard 1/2 tsp, urad dhal 1 tsp, channa dhal
1 1/2 tsp, jeera 1/2 tsp, red chillies 2,cashew.
Cook the rice well and spread it on a plate. Grind the ingredients into paste with ltd., qty of water.
In a pan, add oil, season with the above said ingredients, add cut onion, saute them well. Once done, add cut cabbage, stir them till it is dry. Now, add the ground paste, stir them till u get a good smell.
Now, mix the rice with the cabbage mixture, add salt and finally garnish with coriander and curry leaves. Keep the gas sim while mixing. Once you feel the warmth of the rice, can switch it off.
Optionally, u can add green peas for addl. taste with the cabbage.
.................
cabbage pachadi
Cut cabbage and capsicum very finely. In a pan, fry the above for 3 to 4 mts. Let them cool, now add jeera and pepper powder, salt and mix well. Now, add the curd.
If u want, u can add cut coriander leaves and raisins. If u dont prefer raisins, then, may do the seasoning with mustard, urad dhal in oil.
- From: sanju (@ pcp02677103pcs.ewndsr01.nj.comcast.net)
on: Fri Mar 26 14:38:59 EST 2004
Thanks D & R. I am going to try them out.
- From: Kamakshi (@ 195.229.241.167)
on: Fri Mar 26 16:58:09 EST 2004
This recipe is from www.ammas.com & is an all-time favourite in my home. In fact,I always keep some cabbage aside for making these pakodas & only use the remaining for kootu, poriyal, noodles etc. Try & enjoy.
CABBAGE PAKODA
*****************
INGREDIENTS
1 cup chopped cabbage
3/4 cup chopped onion
1cup besan flour
1/2 cup rice flour
3 green chillies chopped finely
1 teaspoon chopped ginger
salt to taste
A pinch of asafoetida
1 teaspoon garam masala powder
1 teaspoon red chillie powder
1/2 handful of curry leaves
Oil to fry
METHOD
Mix all the above ingredients. Add water, just necessary to bind these. (If you add excess water the pakodas will not be crispier) .Drop these in small quantities in the oil kept in a kadai over medium flame.Fry to golden brown. Drain on paper towel and then serve.Cabbage pakoda are crispier than the regular ones.
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Fri Mar 26 17:17:14 EST 2004
Hi Kamakshi,
I did not realize that cabbage will be crispier while deep frying. Now, that u have told me, have a recipe called vegetable vada which is more or less like yours.
Cabbage 1 cup(grated and sliced)
carrot 1 cup "
besan flour 1 cup
paneer 3 tbsp, onion 1 cup, green chillies
ginger, jeera powder 1 tsp
hing, soda salt a pinch
coriander leaves, curry leaves, salt and oil.
Mix all the above except oil with water. Make some shapes and fry in the oil.
p.s.: I am yet to try the above.
- From: KH (@ ip68-111-50-101.br.no.cox.net)
on: Fri Mar 26 18:15:37 EST 2004
Hello Kamakshi,
I always wanted to know to make pakoda and vadai out of cabbage, but i was not sure with the recipes i see in the net. Since it's your all-time favourite, i'll sure try and let you know. Thanks a lot for posting the recipe.
- From: Raathi (@ h0030bd1c69fe.ne.client2.attbi.com)
on: Fri Mar 26 20:12:54 EST 2004
Hello KH
I also do cabbage pakoda exactly like kamakshi's recipe. Except garam masala (just my personal preference).
but i am very sure it will be yummy with garam masala.
I add little bit of coariander leaves(not much) though. This pakoda also a all time favourite of my folks.whenever i make this i feel like eating all of them.
- From: KH (@ ip68-111-50-101.br.no.cox.net)
on: Fri Mar 26 23:33:12 EST 2004
Hello Raathi,
I could feel the taste from your response, thanks! I'll try out soon and hope it will turn out great for me too.
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Mon Mar 29 04:11:45 EST 2004
Hello Kamakshi,
Yesterday, I tried cabbage pakoda and it was really crisy than our normal onion pakoda. Without onion, the taste will be the same? Anyways, thanks a lot to u and to ammas website.
It is very true that though we find lots of pakodas varieties, they all have their taste and flavor.
Thanks and bye
- From: KH (@ ip68-111-50-101.br.no.cox.net)
on: Wed Mar 31 11:07:41 EST 2004
Hello Raathi & Kamakshi,
I too tried the cabbage pakoda, it was really tasty and crispy, thanks for the recipe! Anymore interesting recipe for cabbage?
- From: Kamakshi (@ 195.229.241.164)
on: Wed Mar 31 15:33:21 EST 2004
Hello R & KH,
It is nice to hear that you enjoyed the pakodas.
Yes, R, I have tried it without onions (for a couple of Iyengar colleagues of my husband) but the result will be rather bland, because cabbage by itself has not much of a taste. You can get more taste of besan only, maybe you can try by increasing the amount of herbs. Bye.
- From: uma (@ 203.116.61.131)
on: Thu Apr 1 23:13:53 EST 2004
Hi Kamakshi,
yes at atlast could not wait until weekend and tried out your recipe - cabbage pakoda - wow fantastic girl - turned out to be so good - added jeera and corriander leaves extra to your recipe and increased the qty of cabbage a bit - put 1 1/4 cup - superb taste!!! thanks to you dear. ( ya first tried one set without garam masala and then tried another set with garam masala - and with garam masala taste was better than the first one. so next time i will surely add garam masala. bye bye
- From: uma (@ 203.116.61.131)
on: Thu Apr 1 23:17:33 EST 2004
Hi all,
this recipe with CABBAGE, I found in www.angithi.com - a very very tasty starter
TRYIT OUT
Vegetarian Manchurian
Vegetables cooked in Chinese gravy. Very tasty dish.
No. Of Servings: 6
Time To Prepare: 30 min
Submitted By: anju grover
Ingredients
- 4 tbsp Corn Flour
- 2 cups grated Cabbage
- 1/2 cup grated Carrot
- 2 tbsp Soya Sauce
- 2 chopped Spring Onion (Scallions)
- 4 chopped Green Chili
- 1 tbsp grated Garlic
- 1 tsp Sugar
- 1 tsp Ground Black Pepper
- 2 tbsp Cooking Oil
- to taste Salt
Instructions
1. Squeeze out excess water from grated cabbage. Mix grated carrot and corn flour into this. Add salt and pepper to make a dough.
2. Shape into small balls and deep fry in medium hot oil till light brown.
3. Heat 2 tbsp of oil in a frying pan (kadai). Add chopped green chilies, chopped garlic, and spring onions. Cook about 5 minutes.
4. Add 1 cup water, salt, pepper, sugar, Soya sauce. Bring to a boil.
5. Mix corn flour properly in a cup of cold water. Add slowly and mix, to thicken the gravy.
6. Add fried balls and garnish with parsley. Serve with fried noodles or fried rice.
bye
- From: Kamakshi (@ 213.42.2.26)
on: Fri Apr 2 07:58:49 EST 2004
Hi Uma,
Very glad that you relished the pakodas.
Now I can understand how happy Mrs.Mano must feel on reading our feedbacks; though the recipe is not mine and only borrowed from the site, it feels very nice to know that you folks are trying out the dish. Enjoy!
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