Celebrating almost 1500 fans on Facebook!! with a Giveaway! Before I cross the 1500 and think that I will do a giveaway at the next 100, here goes.
It is a simple one, no long rules.
** donations done **
** donations done **
Please leave me a comment about what would you like to see more of on the blog, and which is your favorite Charity/Rescue! I will select 2 random comments on Monday and donate 100$ or equivalent in other currency, to your charity/rescue/non-profit! What say..:)
Of course, it would be nice if I did actually cross 1500:) Find me on Facebook here and dont miss some fun posts like this Chewy Oatmeal Choc chip cookie for 1, ready in 1! on the Fb page.
Now lets talk about Cabbage. A Quick Indian side Cabbage subzi(any side veggie dish is called a subzi, usually dry stir fry kind). We use green cabbage for this subzi. You can add other veggies too. I think I am going to make this with chopped up Brussels sprouts next.
You can find all Indian recipes under the tag main course:India here,
2-2.5 cups cabbage finely chopped
1 teaspoon organic canola oil or mustard or sesame oil
1/2 teaspoon brown mustard seeds
1 teaspoon chopped green chili or to taste
3 cloves of garlic chopped
a generous pinch of asafoetida(hing)
1/2 teaspoon turmeric powder
1 Tablespoon of split lentils of choice, not whole( urad daal-black gram, chana-bengal gram or toor- pigeon pea)
2/3 teaspoon salt or to taste
In a large pan, add oil and heat at medium.
Add mustard seeds when hot and mix for a few seconds.
Add asofetida(hing), garlic and chili and cook for a minute.
Add the lentils/daals and cook for a minute or so, until the lentils and garlic turn golden. Sometimes I soak the lentils for 5 minutes before adding for a non smoky taste. You can skip the lentils and add half teaspoon of cumin and coriander seeds.
Add turmeric powder and cabbage and mix well.
Cook covered on low heat for 5 minutes.
Stir, add salt and cook partially covered for 10+ minutes, stirring occassionally, until cooked to your preference(also depends on the size of the chopped cabbage).
For variations, add peas, chopped carrots or boiled potato, to the cabbage when you add salt. Or change up the spices, use cumin seeds or fennel or just a little garam masala!
Serve hot topped with fresh cilantro or coconut flakes, as a side with Daal soups and Roti or Naan-Indian flat bread or Rice.