Indiancabbageandcarrots Recipes

INDIAN CABBAGE AND CARROTS

Steps:

• Heat oil in a wok or deep, wide skillet over a medium-high flame.
• When hot, put in mustard seeds.
• As soon as the seeds begin to pop (this takes only a few seconds, really), put in the dried chili.
• Stir once.
• Within seconds the chili will turn dark red.
• Put cabbage, carrots, and hot pepper in the pan.
• Turn the heat down to medium and stir the vegetables for about 30 seconds.
• Add salt, sugar and cilantro.
• Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness.
• Stir in lemon juice.
• Remove red chili and serve.
• Note: You may want to have a lid handy for when the mustard seeds begin to pop.
• They're hot little projectiles before they're mixed with the veggies.

SOUTH INDIAN CABBAGE AND CARROT

Steps:

• Prepare chopped red onion and green chili, and set aside.
• Over medium-high heat, heat the oil in a large pan. Once oil is hot, put in cumin seeds -these will start to sizzle and pop immediately. When they do, give them a stir and then add in the onion and green chili. Reduce heat to medium and cook mixture until slightly browned.
• Add tumeric to onion mixture and incorporate well.
• Add carrots, and stir well to coat. Reduce heat to medium-low and cook covered for 5 minutes, stirring occasionally.
• Add cabbage and salt, carefully folding it in so that as much as possible has come in contact with the carrot mixture. Cover, and cook for 10-15 minutes, stirring occasionally until cabbage is soft and everything is incorporated. Serve.

INDIAN CABBAGE PATTIES

Steps:

• Heat a heavy pan over medium-high heat. Place chiles in the pan and toast, turning often, until fragrant, 2 to 4 minutes. Transfer toasted chiles to a blender.
• Add coconut, rice flour, gram flour, and tamarind to the blender with the chiles and process to a fine paste. Add a small amount of water if necessary.
• Heat 2 tablespoons oil in a skillet over high heat. Add coriander, urad dal, and asafoetida; cook and stir for 30 seconds. Transfer this mixture to the tamarind mixture in the blender. Blend to combine.
• Place shredded cabbage in a large bowl and add tamarind-coriander paste. Stir to combine; season with salt and sugar.
• Heat oil for frying in a large heavy skillet. Spread small portions of cabbage mixture in the hot pan and fry patties until browned, 2 to 3 minutes per side.

INDIAN CABBAGE STIR-FRY

Steps:

• Place mung beans in a large container and cover with several inches of cool water; let soak for 4 hours. Drain.
• Bring water to a boil in a large pot. Add the drained mung beans. Cook until almost tender, 10 to 15 minutes. Remove from heat. Stir cabbage and salt into the pot. Let stand until cabbage wilts, about 10 minutes.
• Drain the cabbage mixture in a colander and set aside.
• Heat olive oil in a large skillet over high heat. Test heat by adding 1 mustard seed; oil is hot enough if the seed splutters. Add remaining mustard seeds, curry leaves, garlic, cumin seeds, and asafoetida. Cook for 1 minute.
• Squeeze out excess moisture from the cabbage; add in small amounts to the skillet, stirring well between additions. Stir-fry cabbage mixture for 2 to 3 minutes. Season with salt, turmeric, and chile powder. Reduce heat to low; stir-fry for 4 to 5 minutes more. Garnish with coconut and cilantro.