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Wednesday, April 21, 2010

Cabbage Kofta


*Cabbage – 2 cups (finely chopped (like finely chopped onion for vada’s))
*Channadal– 1 cup
*green chilli – 2 (finely chopped)
*jeera/cumin seed – 1/2 tsp
*salt – little
*Red chilli powder – 1/2 tsp
*Besan – little (may be 2 tsps )

Method :
Pressure cook channa dhal with 1 to 1 1/2 cups of water. It should be cooked well. If you mash it with hand, it should get mashed well.

 Once it is cooked well drain the water from it. Keep that drained water to use while making gravy.

Cook the cabbage well with little water. Once it is cooked well drain the excess water and keep for future use in gravy.

Now take the drained channa dal,drained cabbage and to this add finely chopped green chilli,red chiili powder,little cumin seeds(black cumin seeds will be good) and salt as needed.

Now add little Besan/gram flour . This will act as binding agent.

Mix all the ingredients well and knead and make small balls out of it.

Deep fry the balls in Oil.


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