Tuesday, October 21, 2008

A vegetable globally popular and used in all cuisines the vitamin rich, tightly packed Green Leaf vegetable "The Cabbage".This vegetable finely shredded and tossed with various sauce dressings comes as a counter point to the rest of the meal in many buffet Luncheons, This is used vast in all Oriental dishes also and in India many dishes are made in different varieties from state to state, Cabbage Kootu, Porial and Pachadis are famous in Tamilnadu. Now try this dish it is very close to aPorial but has a different crispy taste with the combination of Red Pepper....



Cabbage 200 gms

Red Capsicum 2 nos

Ginger & Garlic 1 tbsp (finely chopped)

Onion 1/2 cup (finely chopped)

Asofodedia 1/2 tsp

Mustard seeds 1 tsp

Dry Red Chilly 4 nos

Oil 3 tbsp

Salt to taste

Garam Masala 1/2 tsp

Coriander (finely Chopped for Garnish)


-Wash the Capsicum and Cabbage and shred them into Juliennes

-In a kadai add oil when hot add the mustard when it crackles add the onions, Ginger and Garlic, broken red chilly, asofodedia and saute well.

-Now add the shredded veggies and stir fry on high flame, sprinkle little water if required, add salt to taste and when cooked sprinkle with garam masala.

-Serve garnished with coriander and squeeze lime if you like it slightly tangy.

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