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Saturday, 16 April 2016

CABBAGE STIR FRY- HARYANA STYLE / BAND GOBHI KI SUBZI / CABBAGE PORIYAL /
CABBAGE MAEZUKKUVARATY / CABBAGE UKKARI


SERVES- 2-3

INGREDIENTS

CABBAGE SHREDDED- 3CUPS
ONION -1 SMALL SIZE
TOMATO-1 SMALL SIZE

SPICE POWDERS USED

TURMERIC POWDER / HALDI / MANJAL-1/2 TSP
RED CHILLY POWDER / LAL MIRCHI KA POWDER / MULAGU PODI / MIRYAPITTO- 1 TSP
SALT / NAMAK / UPPU / MEET TO TASTE

FOR TEMPERING / TADKA / THALIKAAN / PHANN

OIL-2 TSP
CUMIN SEEDS / JEERA / NALLA JEERAKAM- 1/2 TSP


METHOD

1.WASH CABBAGE THOROUGHLY AND SHREDD IT .KEEP IT ASIDE.SLICE THE ONIONS AND 
  TOMATOES THINLY.

2.NOW LETS START MAKING THE STIR FRY.

3.FOR THAT HEAT OIL IN A PAN.ONCE ITS HOT ADD IN THE CUMIN SEEDS AND ALLOW IT 
  TO POP UP.

4.THEN ADD IN THE ONION SLICES AND SAUTE FOR FEW SECONDS TILL THEY BECOME 
  SOFT AND TRANSLUCENT.

5.TIME TO ADD IN THE TOMATO SLICES.SAUTE FOR FEW SECONDS.

6.ADD IN THE SHREDDED CABBAGE ALONG WITH THE SPICE POWDERS.
  NOTE: IF YOU ARE IN A HURRY I RECOMMEND TO PRESSURE COOK THE CABBAGE TO 2/3
       WHISTLES AND THEN ADD.SO THAT WE CAN SAVE THE COOKING TIME AND STIR FRY WILL
       BE READY IN FEW MINUTES.


7.GIVE IT A GOOD MIX.COVER AND COOK TILL EVERYTHING IS DONE.

8.DO A TASTE TEST.OUR STIR FRY IS READY TO SERVE.IT GOES WELL WITH STEAMED 
  RICE AS WELL AS WITH ROTIS (INDIAN FLAT BREADS)

9.ENJOY ..!

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