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The Vegetarian Curry Bible
Aromatic Cabbage
by daawat.com
Boondhi Raita
Ingredients:
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1/4 cup Besan
Ingredients:
1/2 cup Water
Ghee for frying
to taste Salt
to taste Pepper
to taste Chat Masala
1 1/2 cup Yogurt
1/4 cup Milk
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1 small cabbage
2 medium onions
tbsp vegetable oil
1/2 tsp cumin seeds, whole
1/2 tsp fennel seeds, whole
tsp sesame seeds
Method:
1
Salt to taste
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Make a pouring paste of the besan and water. Heat ghee and drop paste into it
through a slotted spoon to get little drops that fall one at a time (these are
boondhi).
Method:
2
3
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Remove the drops when golden brown and dry on a paper towel to remove
extra oil.
Soak the drops in warm water. Add milk, salt, pepper, and add Chat Masala to
yogurt.
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Remove coarse outer leaves from cabbage, quarter and core. Cut into
fine shred, either by hand or with food processor. Set aside.
Peel onions and cut into half lengthwise. Again cut crosswise into thin
half rings and set aside.
In large wok or large wide pan over medium heat, heat oil. When very
hot, add the cumin and fennel seeds.
As soon as the seeds turn a shade darker (just a few minutes) toss in the
sesame seeds.
Now add onions and stir fry for 2-3 minutes or until browned on the
edges.
4. Squeeze water out of boondhi and add to yogurt.
To this, add shredded cabbage, cover tightly and turn heat to low. Cook
for another 2-3 minutes or until cabbage wilts.
Uncover and cook over high heat, stir fry for 5 minutes or until cabbage
gets tender.
Serves 6
89
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