Burnt Chili Spiced Cabbage and Potatoes. Patta Gobi Aloo Sabji. vegan glutenfree recipe

What do you all like more, Cookbooks or magazines? and Online or paper?

I think I like Print magazines more than cookbooks. I do use cookbooks when looking for something, but most of my reading is when I am sitting around, not on the computer. the keyword here is not on the computer or any gadget. So food magazines fill that up. I had bon appetit some years back and the last 2 years was Food and Wine. I love interesting spreads, tips, with stories, tips and recipes. What are your current fave print mags?. I need to get a few.

A quick fiery Cabbage Sadji today with spiced with a good amount of red chili. Yep, its hot outside and I want to eat spice. I blame my genes. A deep red chili powder is sizzled up in oil to an almost burnt state and the veggies are tossed in it. Try it!

Its been some time since i posted some spicy Indian recipe.. Adjust the spice to taste. start with less :) More Dry Veggie Sabjis here.

I need to pick up a bunch of new ice creams and also an ice cream maker and eat ice cream and frozen desserts for lunch and dinner.. Summer just arrived in Seattle and like every Seattle-lite, I am already feeling the heat at the high 70s. I know I know, but we just got sunny and hot... and that is reason enough to binge on ice creams! You should see chewie enjoying ice cubes.

Ingredients:

2-2.5 cups cabbage finely chopped

1 medium potato chopped

2 teaspoons organic canola oil or mustard or sesame oil ( any high smoke point oil)

1/2 teaspoon brown mustard seeds

5-6 curry leaves (optional)

1 teaspoon coriander powder

2 dried red chilies(halved)

1 teaspoon good quality red chili powder

a generous pinch of asafoetida(hing, optional)

1/2 teaspoon turmeric powder

1 Tablespoon of split lentils of choice(urad daal-black gram, chana-bengal gram or split skinless mung bean)

2/3 teaspoon salt or to taste

Method:

In a large pan, add oil and heat at medium.

Add mustard seeds when hot and mix for a few seconds.

Add asofetida(hing), curry leaves, broken red chilies and chili powder and cook for 1-2 minutes.

The chilis and power should start to turn dark. A good indication is that you will start to sneeze ;)

Add the lentils/daals, turmeric and coriander powder and a teaspoon of water.

Mix and cook for 30 seconds.

Add the potatoes and mix well to coat.

Add cabbage and salt and mix well.

Cook covered on medium heat for 3-4 minutes. Stir after every minute.

Lower the heat and cook covered for 10-15 minutes or until the potatoes are tender.

Cook on medium high heat for 2 minutes to char the cabbage a bit(optional).

For variations, add peas, chopped carrots, bell peppers, other veggies to the cabbage. 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 lentil Daal and Roti or Naan-Indian flat bread or Rice.

This fiery cabbage is being shared at Allergy Free Wednesdays, Ricki's Wellness weekend.