Cabbage Pakoda and some scenic pictures from Austria

Last week was pretty exciting  for us as we went on a 5 day trip to Austria and Venice.
Austria was gorgeous and Venice was too beautiful. With nothing much to say, I want to share a few pictures from the trip  for you all to see what we saw and a recipe for quick snack.

Snow Clad Alps...

Bright and sunny Venice..

Now coming to recipe...

Cabbage Pakoda:

2 cups shredded cabbage.
1/2 cup thinly sliced onions
1 cup Besan flour
1/2 cup rice flour
1/2 tsp chilli powder
1 green chilli finely chopped.
1 tsp crushed coriander seeds.
1/2 tsp chat masala(optional)
Curry leaves(optional)

Method.

Mix all the ingredients in a large bowl along with the required amount of salt.
Sprinkle 1/2 cup of water and mix gently.
Heat up oil in a deep sauce pan in medium high heat.
Drop the cabbage mixture in irregular shapes , 4-5 at a time.
Fry till golden brown.Enjoy with a cup of tea.

Have a nice week ahead

Vellai Paniyaram and Cabbage paratha - Some left over delicacies

Left Over Delicacy 1 -  Velai/white Paniyaram
I had some left over batter from the Vellai Appam that I made last week.  The next day I made some paniyarams out of it.It turned out very delicious, and my little one liked them more than the Appams. Next time I will make the batter specially to make these Paniyarams.

Ingredients:

Left over Appam Batter
Some chopped onions.
Mustard , urad dhal, channa dhal , curry leaves for seasoning

Method:
Take a  tblsp of oil in a pan.Add all the seasoning ingredients.Wait till the mustard splutturs and the dhal turns golden brown, add the chopped onions and fry till translucent.
Mix this with the batter and mix well.

Heat a Paniyaram kadai to a medium heat. Drop 1/2 tsp of oil in each mould and add a tblsp of batter in each of them.Close it with a lid and cook for few  minutes.

turn them over and cook for another couple of minutes.

These can be relished as it is or with any spicy chutney.

Cabbage Paratha:
Left over delicacy - 2

I have already mentioned the size of the cabbage that we get here. Its too much I say. Whenever I buy one , I try to use them up in various ways. On one such occasions I made a big batch of cabbage poriyal. I didnt realise the quantity until I shredded and  I didnt feel like placing them again in the refrigerator. So decided to go ahead and make porial of it.  Initial plan was to use the left over porial to make Oothapams for dinner. But at the last minute changed my plan and decided to add them to the chapati dough and try some cabbage paratha's.  These last minute plans always works well for me. It turned out really good. Hence I got another filling recipe and also found a great way to use up the really big cabbage.

Here is the recipe for Cabbage poriyal.

Method:
Add the left over poriayal and required salt (very little) to the wheat flour and mix well with your fingers to form crumb like texture.Then add water little by little to form a stiff dough.Roll out into discs and cook on a hot tawa with some oil. Flip the sides and cook till brown spots appear on both the sides

Sending these to the 'COL -Left Over Delicacies' event  at 'Spicy Lounge'

Cabbage Fried Rice

Here in Belgium, or atleast in the small town where Iam residing now its very difficult to find Cabbage in stores. Last week to my surprise I could find that our grocery store has stocked up on some cabbages, but the problem was it was really really huge.After convincing my husband that I would use them up without wasting I brought home a cabbage weighing 3 kg.
So for the next few days our menu went on like this cabbage kootu, cabbage poriyal, cabbage sambhar, and some cabbage paratha's too. Finally I had a last chunk which was also the last item in my fridge waiting to be turned into something interesting.
I shredded up all of the remaining cabbage and made some fried rice which turned out very flavourful and yummy.

Iam sending this over to mixed rice varieties event hosted by EC of SimpleIndianFood

Here is the recipe



Ingredients:
2 cups cooked and cooled rice
3 cups of shredded cabbage(its better to shred the cabbage using a mandolin or a potato slicer, that way you will get thin strips)
1/2 green capsicum sliced into thin strips
1 medium onion sliced thin
1 tsp chopped garlic
1 tsp chopped ginger
1 green chilli finely chopped
1 tsp chilli powder
1 tbsp soy sauce
some chopped up spring onions.
1 egg (optional)

Method:

Add 2 tbsp oil in a non stick pan.
Add the chopped ginger, garlic and green chillies, onions , white part of the spring onions, capsicum and fry well.
Now add the shredded cabbage and fry till it shrinks.
Add the soy sauce , chili powder salt and mix well.
Stir for few minutes until the raw smell disappears.
Add the rice and mix well.Check for salt.
Garnish with green parts of the spring onions.






Note: If you want to add an egg, make a well in the center, add a few tsp of oil , add the egg allow it to set , then scramble and mix well with the fried rice.

Simple Cabbage Porial

Here is a simple cabbage porial receipe.I made this as a side dish for the black eyed peas kuzhambhu, but got time to post it only now.I think this is how everyone else makes day to day vegetables like cabbage, carrots, beans etc...so need not elaborate on that.However I would like to cook the vegetables such that they do not lose the colour and crunchiness.Most vegetables lose their vitamins when its overcooked.
Cabbage tastes delicious when cooked with crunchy moong dhal

Ingredients:
2 cups of shredded cabbage
2 green chillies
1 medium onion chopped
1 tsp mustard
2 tsp urad dhal
1 tsp channa dhal
few curry leaves

Method:
Add 1 tsp of oil in a pan.When the oil is hot add the mustard , urad dhal, channa dhal, and curry leaves. Now add the onions and chillies and fry well.
Now add the cabbage and salt and mix well. Sprinkle some water probably a handful and then reduce the flame to sim and allow it to cook in its own steam for 10 mins.