Cabbage sabzi

Cabbage sabzi in Marathi

Serves: 3 to 4 persons
Time: 20 minutes

Ingredients:
1/2 kg Fresh Cabbage, (4 and 1/2 cup finely chopped)
1 medium potato
1/4 cup green peas
Tempering: 1 tbsp oil, 2 pinches mustard seeds, 1/4 tsp cumin seeds, pinch of asafoeitda, 1/4 tsp turmeric, 4 curry leaves
3 green chilies, slit into two pieces
1/2 tsp grated ginger
Salt to taste
1 tsp sugar
1 tsp lemon juice
1/4 cup fresh coconut, scraped
2 tbsp cilantro, finely chopped

Method:
1) Wash the cabbage and finely chop it. Peel the potato and cut into medium cubes.
2) Heat oil in a pan over medium heat. Once oil is hot, add mustard seeds, cumin seeds, asafoetida, turmeric powder, curry leaves, green chilies and grated ginger. Saute for few seconds and add potato cubes. Cover and cook over medium heat. Stir occasionally to avoid burning.
3) When potato cubes are half cooked, add chopped cabbage and green peas (Tip 2). Mix gently. Cover and cook over medium heat. Stir occasionally to prevent burning.
4) Once cabbage is about 60 to 70 % cooked. Remove the lid and cook uncovered over medium heat. It will evaporate the excess moisture. Also add salt, sugar and lemon juice.
5) Once cabbage is cooked nicely, garnish with coconut and cilantro. Serve hot with Chapati.

Tips:
1) Use fresh cabbage head. Aged or stale cabbage has rough texture and unpleasant taste which ruins the taste of Cabbage subzi.
2) Do not add salt in advance. Cabbage tends to shrink after getting cooked. So if you add salt in proportion to chopped (uncooked) cabbage, it will make the sabzi salty. Hence, add the salt after cabbage gets cooked atleast halfway.
3) This sabzi taste good without any masala blend. However, you can add Maharashtrian masala or Garam masala to your taste. Adding masala will change the color of the sabzi.
4) Serve Chili-Cilantro Chutney with this sabzi to enhance the flavor. (3 to 4 green chilies + 1/4 cup Cilantro + pinch of salt + pinch of cumin = crush all together)
5) You can make this sabzi into pressure pan cooker. Prepare tempering in the pressure pan. Add potato cubes, chopped cabbages and peas. Also add a little salt and sugar. Pressure cook upto 2 whistles. Let the pressure release naturally. Open the pressure pan, taste the subzi and add any ingredient if required.

Cabbage Wadi - Pakoda

Cabbage Vadi

Ingredients:
2 Cups finely chopped Cabbage (Do not grate)
2-3 cloves Garlic
2 tsp Red chili Powder
1/2 tsp Cumin seeds
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala
2 tbsp Rice Flour
4 tbsp Jowar Flour (You can use flour like besan, wheat flour)
2 tbsp besan
Salt to taste
Very little water to knead
2 tbsp oil



Method:
1) Mix all ingredients given above. Add very little water to knead.
2) You can use pressure cooker for steaming the dough.
Grease the container inside pressure cooker with little oil. put the dough in it. Gently press and spread the dough in that container. Make the surface flat with fingers. Close the lid. Remove the whistle and steam cook for approx. 10 minutes.

However, there is another method to steam the dough - (Images)

Heat around 2-3 liter water in a deep and big saucepan. Put another steel container inside (first grease this container from inside with little oil). Make 2-3 big rolls of the dough. Put them in the container. Now take a cotton cloth and cover the lid with this cloth (this will help to prevent steam water dripping on the dough rolls)
Steam rolls on medium high for about 13-15 minutes.

3) Turn off heat and let the dough cool down. Once it becomes cool, cut into pieces. Shallow or deep-fry Cabbage Vadis

Labels:
Cabbage Pakoda, Kobi vadi, Kobichi wadi, gobhi pakora,kobiche wade, kobichya vadha, maharashtrian cabbage recipes

Cabbage Wadi (Pakoda) Images

Step by step Images For steam Cabbage Vadi dough

First step is to Heat Water in a big and Deep pan



Second Step is to Put the dough rolls in greased Steel container



And the Third Step is to wrap the lid with Cotton Cloth, cover Pan and steam dough on Medium High heat.



Shallow Fried Cabbage Vadi



Search Labels
Cabbage Pakoda, Kobi vadi, Kobichi wadi, gobhi pakora,kobiche wade, kobichya vadha, maharashtrian cabbage recipes

Cabbage Pakora

Gobi pakoda in Marathi

Ingredients:
¾ cup finely chopped Cabbage
¼ cup finely chopped Bell Pepper
4 tbsp Besan (Chickpea Flour)
1 tbsp Corn Starch / Corn Flour
2 green Chilies
3 Garlic Cloves
1 tsp Cumin seeds
½ tsp Asafoetida Powder
1 tsp Turmeric Powder
1 tsp Red Chili Powder
¼ cup finely chopped Cilantro
Salt to taste
Oil for deep-frying



Method:
1) Mix Cabbage and Bell pepper in a bowl. Rub little salt to it.
2) Grind green chilies and Garlic cloves together. Alternatively, if available, you can use green chili paste and garlic paste.
3) Put all the ingredients with the vegetables and mix very well. Add very little water. Consistency of mixture should be as thick as we keep for Onion Pakoda.
4) Heat enough oil for deep-frying. Drop small balls of mixture into heated oil. Deep fry pakodas on medium high heat, if you fry it on high heat, it will become crispy outside but remains uncooked inside.

Serve pakodas hot with green chutney or tomato ketchup.

Labels:
Bhajee, Bhajji, Bonda, Gobhi Pakoda, Kobiche wade, Kobi wade, Pakora recipe, gobi pakora recipe.

Cabbage Apple Salad

Cabbage Apple Salad in Marathi



Ingredients:
1½ cup thinly sliced Cabbage
½ cup Red crisp Apple cubes
¼ cup finely chopped Green Onion
½ tsp grated ginger
2 tbsp roasted peanuts
½ tsp Soy Sauce
½ tsp Vinegar
1 tbsp Sugar
1 tbsp finely chopped Cilantro
1 tsp lightly roasted Sesame seeds
¼ tsp Crushed red pepper (optional)



Method:
1) Mix Soy Sauce, Vinegar, sugar and grated ginger together.
2) Peel roasted peanuts and crush them coarsely.
3) In a mixing bowl, take sliced cabbage. Cut Red Apple into cubes and put into mixing bowl. Pour the mixture we have prepared in step 1. Mix all gently.
4) Garnish with roasted Sesame Seeds, Cilantro, coarsely crushed Peanuts, Green onion, and Crushed Red chili.

Note:
1) Select fresh Cabbage and Red Apple.
2) In this salad, there is no need to add salt. However, if you want you can add pinch of salt in salad.
3) Cut apple a minute before serving salad. If you keep the apple cubes ready, it will turn apple color to brown.

Labels:
Cabbage salad, Apple salad, Salad Recipe, healthy salad recipe

Kobichi Pachadi

Kobichi Pachadi (Indian Cabbage salad)

Ingredients:
2 cups grated Cabbage
2-3 tbsp Roasted Peanuts coarse Powder
2 tsp Oil
½ tsp Cumin Seeds
¼ tsp Asafoetida
¼ tsp Turmeric Powder
2 Green chilies
½ tsp Lemon Juice
1 tsp Sugar
Salt to taste
¼ cup finely chopped Cilantro



Method:
1) In a mixing bowl, add grated cabbage.
2) In a small saucepan, heat 2 tsp oil. Add ½ tsp Cumin Seeds, ¼ tsp Asafoetida, ¼ tsp Turmeric Powder, 2 Green chilies (chopped). Pour this Tadka to grated cabbage.
3) Then add 2-3 tbsp Roasted Peanuts coarse Powder, ½ tsp Lemon Juice, 1 tsp Sugar, Salt to taste, ¼ cup finely chopped Cilantro. Mix very well.
This pachadi tastes great with chapatti. In addition, you can have it as side dish in your meal.

Chakali

Labels:
kobichi pachadi, cabbage salad, kobi salad, cabbage recipe, kobi recipe, gobhi recipe.

Spring Roll

Spring Roll in Marathi

Servings : 12 medium Rolls

Ingredients:
Spring roll wrappers:
1/2 cup Maida
1/2 cup Rice Flour
1/2 cup Corn Starch
Salt to taste
3 tbsp Oil
For Filling:
1 cup Shredded Cabbage or Chopped finely lengthwise
1/2 cup Finely Chopped Bell pepper lengthwise
2 Carrots grated
2-3 tbsp thin sliced French beans
1/2 cup finely chopped onion lengthwise
2 strings of Green Onion finely chopped
1 to 1 & half tbsp Soy sauce
1/4 tbsp Fresh ground Black Pepper
Salt to taste
1/2 tbsp Oil

Method:
1) Sift maida, corn starch and rice flour. Heat 3-4 tbsp oil to high temperature and put into sifted flours. Add salt to taste. Knead with the water, and make tight dough. Cover it with lid for half an hour.
2) Grease a non stick pan with 1/2 tbsp oil. Heat the pan on High heat. Add chopped onion, sauté for around 20 seconds and keep aside.
3) Then add chopped bell pepper and chopped cabbage and fry for few seconds or till half cooked. While frying, add salt soy sauce and black pepper. Keep them aside. Then put grated carrot and half cook. Similarly, half cook the green onions. Mix all the half cooked vegetables together.
4) Make 1 and half inch balls out of the dough. Roll it very thin with roller pin. This tortilla should be evenly thin. Cut the edges and make a square.
5) Put 1-2 spoons of filling on the wrapper as shown in photo 2.


6) Fold as shown in photo 3 & 4 and make a roll.






With little water stick the edges. Make all the rolls and deep fry on medium heat. If we fry rolls on high heat it would not be cooked properly from inside.
Very soon I’ll post the recipe for Spring roll dipping.

Labels:
Spring Roll, Spring Roll recipe, vegetable spring roll, Chinese spring roll, recipe for vegetable spring roll, spring roll wrappers, spring rolls recipe

Cabbage Rice

Cabbage Rice in Marathi

Serves: 3 persons
Time: 30 Minutes

Ingredients:
1 cup Rice
2 Cups thinly sliced Cabbage
For Tempering: 2-3 tbsp Oil, ½ tsp Cumin seeds, ½ tsp Asafoetida Powder, 4-5 curry leaves, 2 green chilies
½ tsp Cinnamon Powder
1 pinch Mustard Powder
Salt to taste
2 ½ cups hot water

Method:
1) Wash rice with water and drain all the water. In a frying pan, heat 2-3 tbsp oil. Temper with Cumin seeds, Asafoetida Powder, curry leaves, 2 chopped green chilies, and Cinnamon Powder.
2) Add sliced Cabbage. Saute for 15 seconds, cover with lid for 20-30 seconds. Add washed rice. On medium heat, fry rice nicely for at least 7-10 minutes.
3) Add 2 ½ cups of hot water and stir well. Bring it to boil. Keep the heat on medium. Add salt to taste and mustard powder. Cover the pan with lid till rice gets cooked. If you find rice is not cooked, just add ½ cup hot water and give a nice stir. Serve hot with tomato soup and Papad.

Lables:
Cabbage rice, Fried rice, Cabbage Fried Rice, kobi bhat, gobhi rice

Veg Fried Rice

Veg Fried Rice in Marathi

Serving: 2 to 3
Time: 20 minutes to cut vegetables + 20 minutes to saute vegetables and rice



Ingredients:
1 cup Basmati Rice
4 cup Vegetable Stock
1 Cup thinly Sliced cabbage
¾ cup Thinly Sliced Bell Pepper (lengthwise)
¾ cup finely chopped green onion
½ cup thinly sliced carrot (lengthwise)
¼ cup thinly sliced French beans (slanting pieces)
1½ tsp Ginger paste
1½ tsp Garlic Paste
2 Green Chilies
2 tbsp Soy Sauce
1 tbsp Vinegar
2 Tsp Oil
Salt to taste

Method:
1) Here is a recipe for vegetable stock.
2) In a deep pan, boil 4 cups of vegetable stock. Add 1 cup Basmati Rice. Do not Cover the pan. On medium high heat, let the rice half-cooked (Cook upto 90%) (If you have made vegetable stock by using “Vegetable stock cubes” then add very little salt as it already includes salt.). Drain the water and gently transfer rice to flat plate and let it cool down. Apply little oil very gently. Be very gentle, rice grains should not break. (Note 1)
3) Heat 2 tsp oil in a wok. Keep the heat on high. Add chopped green chilies, Ginger-Garlic Paste and sauté. Put this mixture to cooked rice.
4) Sauté each vegetable separately (except Green Onion) on high heat for approximately 30 seconds. Do not add oil. Add 1 tbsp Soy sauce and little salt while sautéing bell pepper.1/2 tbsp soy sauce while sauteing cabbage and 1/2 tbsp soy sauce while sautéing carrot. Do not add soy sauce to rest of the vegetables. All vegetables will get flavored with Soy sauce, this will make easy to spread soy sauce all over the rice. At last, sauté green onion only for 10-15 seconds. Mix all vegetables in the rice.
Heat the same wok and put rice (including vegetables and fried ginger garlic paste), vinegar. Fry on high heat. Add salt if needed. You can add little Soy sauce while frying the rice to enhance the taste.
Serve hot with veg Manchurian.

Note:
1) If you are going to make fried rice in the evening then cook rice in the morning. Do the same according to step 2. Then cover that plate with another plate (upside down). Refrigerate for 3 to 4 hours. It will make the rice cold and keep the grains separate. This will make fried rice fluffy and not soggy.

Labels:
Vegetable Fried Rice, Indo chinese food, spicy fried rice, chinese food, chinese recipe, vegetable fried rice recipe, veg fried rice recipe

Veg Manchurian

Veg Manchurian

Ingredients:
For Manchurian Balls
1 cup grated Cabbage
½ cup grated Carrot
5-6 finely sliced French beans
¾ cup Green Onion
½ cup Bell pepper, Chopped into very small cubes
3 tbsp Corn Starch
1 Green Chili
Salt to taste
Oil for deep-frying
For Manchurian Sauce
2-3 Green Chilies
½ tbsp Ginger Paste
4-5 Garlic Cloves, finely Chopped
1 tbsp Corn Starch
2 tsp Oil
2 tbsp Soya Sauce
1 tbsp Vinegar
1 tsp Sugar
1 to 1 ½ cup Vegetable Stock
Salt to taste


Method:
1) First, we will make Manchurian Balls. In a mixing bowl put all the vegetables:
1 cup grated Cabbage
½ cup grated Carrot
5-6 finely sliced French beans
¾ cup Green Onion
½ cup Bell pepper, Chopped into very small cubes
Mix all the vegetables and rub little salt to all vegetables. Put Chopped green chili. Put 3 tbsp Cornstarch and mix well. Use 1 or 2 tsp water if needed. The mixture should be thick and sticky.
2) In a deep fryer, heat enough oil for deep-frying. With spoon or hand, drop teaspoonful of mixture in heated oil. Deep fry until it turns to brown color. If we drop little bigger amount of mixture, it will remain uncooked from inside.
3) Use vegetable stock for Manchurian Sauce, as it gives nice flavor. You can use water instead. Use a shallow saucepan to make this sauce.
4) Heat 2 tsp oil; add Chopped green chili, Chopped Garlic, Ginger paste and sauté for approximately 30 seconds. Add Sugar, Soy Sauce, and 1 ½ cup Vegetable Stock. Bring it to boil. Mix 1 tbsp Cornstarch to ¼-cup water, remove all lumps. Put this mixture to vegetable stock. It will give nice thickness to Manchurian Sauce. Add little more corn starch if needed.
5) Then add salt to taste, Vinegar and stir well. Taste the sauce, add if any ingredient required according to your taste.
6) On low flame, add Manchurian Balls into Manchurian sauce. Mix them well. Garnish with finely chopped Green Onion, thinly sliced Bell pepper and cabbage.

Note:
1) There is cornstarch in the Manchurian Balls mixture. If you are using your hand to drop the mixture in oil, keep little water in a bowl. Cornstarch used to stick to hands. Therefore, you can use water to remove stickiness.
2) While making Manchurian Sauce, make it sequentially. Otherwise, it could affect the taste.
Labels:
Manchurian Sauce, Veg Manchurian, Dry Machurian, Manchurian recipe, Indo Chinese recipe