Thursday, July 16, 2015

Cabbage Rice

What do you do when all you have in your refrigerator is half a head of cabbage and almost nothing else?  This is what happened last week.  I had missed going to the Indian Store on Thursday - the day they get vegetables, because we went on a camping trip and did not get back till Sunday.  There was almost no food in my fridge.  I had some curry leaves, a couple of tomatoes, ½ a head of cabbage, green chilies, 1 cucumber, and some ginger.  I also had onions and potatoes in my pantry.

We did a take-out on Sunday because we had friends coming over.  I had actually planned on cooking for them, but due to traffic delays, we got home late and by the time I showered and made a late lunch for us  - aloo curry and chappatis, I was exhausted.

So, on Monday, I needed to come up with something for dinner.  My youngest had his wisdom teeth removed that morning.  So he was on a cold, soft food diet.  Since it was just my husband and myself, I decided to make a one pot meal and served it with left over potato curry from the day before.

Cabbage rice is so quick and easy to make, and the recipe is versatile enough to adapt to any vegetable that you may have at home.  It is also a great way to use up left over rice.

Here is what you need:

  • 2 cups cooked rice (I used basmati, but any left over rice should work as long as it is not mushy)
  •  For the masala powder:
    • 2 Tbsp. dhania (coriander seeds)
    • 2 tsp. jeera (cumin seeds)
    • 3 – 4 red chilies
    • 1 Tbsp. channa dal
    • 2 tsp. urad dal
  • 2 – 3 tsp. oil
  • ½ tsp. mustard seeds
  • ½ tsp. jeera
  • 2 tsp. channa dal
  • few cashews
  • 2 -3 green chilies, chopped
  • 1” piece ginger, peeled and grated
  • few curry leaves
  • ½ a head of medium cabbage, shredded
  • salt to taste

Here is how I made it:

  1. Dry roast all the ingredients given under masala, cool and then coarsely powder.  Set aside.
  2. Heat oil in a pot.  Add mustard seeds.  When the seeds sputter, add cumin, channa dal, and cashews.  Stir constantly.
  3. When the channa dal changes color, add the green chilies, ginger, and curry leaves.  Saut√© for about 30 seconds.
  4. Add cabbage and salt.  Mix well.  Let this cook for about 3 - 4 minutes
  5. Add the masala powder and cooked rice.  Mix well.  Cook till the rice get warmed up (about 2 - 3 minutes on medium heat)

Quick and easy cabbage rice is ready!  You can use other vegetables instead of cabbage.  Or you can use a vegetable medley.  You can also add dessicated coconut to the masala powder.  I did not have any at home.

Serve with raita and some spicy curry.

1 comment:

  1. Wow mouthwatering and very tasty looking recipe. I will definitely try this at home. Have you tried Pakistani Cooking Recipes I love all Pakistani Recipes and mostly the appetizers by zarnak sidhwa recipes


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