CABBAGE RECEIPES OF INDIA

cORN is known as"bhutta" or "makka" or "makki" in INDIA. Indian people love to eat roasted & boiled corn in rainy & winter season. It is said that corn Cabbage is known as "band gobhi" in India. Band Gobhi(a rich source of Vitamin K,C & Riboflavin) is used in India to cook salad, soups, pickles, rolls & various vegetables etc. Cabbage cleans the waste from the stomach and upper bowels which improves digestion and reduces constipation. Historically cabbage has been cultivated for more than 4,000 years and domesticated for over 2,500 years. Although it is often connected to the Irish, the Celts brought cabbage to Europe from Asia around 600 B.C. In India cabbage is used to cook aloo cabbage, chowmein, spring rolls etc.
CABBAGE APPLE DELIGHT RECIPE
How to make cabbage apple delight:
Heat oil in a teflon-coated pan. Saute onion for a little while. Add apples and cook for a few minutes. Add sweet-n-low, cloves, peppercorns, cinnamon, vinegar, salt, lemon juice and water and bring to a boil. Add chopped cabbage, cover and cook on a low flame. When it's done, just before serving, add flour, stirring continuosly to avoid lumps. Serve immediately.
INGREDIENTS:
1 sliced Red Cabbage (if not available then normal cabbage)
2 meduim sized sliced Apple (Sabe)
1 meduim sized chopped Onion (Pyaj)
1/2 cup Vinegar4 Pepper corns (Kalimirchi)
1/2 " Cinnamon (Tuj/Dalchini)
2 Cloves (Lavang)
1 tsp Oil
1 tblsp Fine Wheat Flour (Maida)
1/2 Litre WaterLemon Juice to taste
Salt to taste
Artificial Sweetner to taste

CABBAGE RAITA RECIPE

How to make cabbage raita:
Wash the cabbage leaves and chop them finely.
Wash and grind the green chillies.
Peel and grind the ginger.
Clean, wash and cut the coriander leaves.
Mix all the above ingredients with the yogurt.
Serve chilled.

INGRDIENTS:2 cups yogurt (dahi)/a few cabbage leaves/1 tsp cumin powder (jeera) roasted/2 green chillies/1" ginger (adrak)/1 tsp sugar (cheeni)/a few coriander leaves/1/2 tsp red chilli (lal mirch) /powdersalt (namak) to taste.

GOBI ZUNKA:

How to make kobhi zunka:
Heat a heavy bottom pan and gram flour, roast it constantly stirring to avoid lumps formation, on a moderate heat.
As soon as the smell and color changes, remove it from the heat.
Heat oil in another pan and add mustard seeds, allow them to pop.
Add cumin seeds, asafoetida and curry leaves.
Saute for a minute.
Add cabbage, turmeric, coriander, cayenne powders and salt, mix well.
Lower the heat and add little water.
Cook until cabbage is done but crisp.
Increase the heat and dry the liquid and add the roasted gram flour, stir well.
It will absorb the liquid and oil to form clumps.
Break off the clumps to cook them.
When the flour is cooked remove from the heat.
Serve hot.

INGREDIENTS:2 small heads finely shredded Cabbage (Patta Gobi) /6 tblsp Gram Flour (Besan)/ 1 tsp Black Mustard seeds (Rai/Sarson) /Few Curry Leaves (Kari Patta)/ 1 tsp Turmeric Powder (Haldi) /1 tsp Cayenne Powder/ 1 tsp Coriander Powder (Dhania Powder) /A pinch of Asafoetida (Hing)/ To taste Salt (Namak) /1 tsp Cumin Seed (Jeera) /4 tblsp Oil .

SPRING ROLL.

How to make spring roll:
Sift the flour and add salt, egg and water and make a smooth batter.
Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.
To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry for 10-15 seconds. Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender. Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside the filling to cool. To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake. Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste. Deep fry in hot oil until golden. Serve the vegetarian spring roll hot.

INGRDIENTS:250 gms. All purpose flour (Maida) /1 Egg /Little Salt /Water to make batter Filling :2- 3 Carrots Grated)/1 cup leeks shredded and well washed (white section only)/(optional) 1/2 tsp Ginger Minced)/ 1/2 tsp Garlic Minced) /100 gms Cabbage Shredded)/ 50gms Mushrooms Chopped)/ 75 gms Sprouted Beans /3 Green Chilies Chopped) /Salt to taste 2 tbsp Soya Sauce /1/2 tbsp White Pepper Powder .