Experiments in Cooking and Me - II
Another cooking experiment born out of boredom of eating cabbage the same old way. Anurag loves cabbage so I make it often though not as often as he would like :)
It is specially made after he is made a scapegoat for many of my experiments and I have to make up for it. I do not have any aversion to cabbage but making it the same old way with potatoes every time makes me run away from it.
Yesterday was one such day meant to make cabbage. Since I am back from my vacation, I hadn’t prepared a proper home-cooked meal. So this was the way to start on a right note or was it?
I wanted some kick in my cabbage not the plain old cabbage with only a few masalas for flavor. I had on impulse picked up some pudina, a raw mango on my vegetable shopping spree. Yes...I am going to add these to the cabbage.
It had to be completely different. I had started out with the idea of adding capsicum and peas instead of potato but what resulted finally was better cabbage sabzi than I had ever made before. At least that is what I thought.
I had left office early yesterday so I had time to cut the cabbage into neat thin strips. I don’t like using the food processor for cabbage as it makes it too tiny. Do you too face the same problem?
Ok, so I cut about one small cabbage, I cut a capsicum into small pieces. I grated one medium carrot. I cut the raw mango into very small pieces. I could have grated it but I like cutting more than grating :)
I heated oil in a wok. Added jeera, ajwain, til, saunf to it. All on the spur of the moment. Some haldi, chilli powder goes in. Then the cabbage, capsicum, and carrot. Sauté on high heat for about a minute and cover.
Now add a little bit of cut raw mango. About 7-8 chopped pudina leaves, salt, sugar, dhaniya powder. Cover till done. A beautiful aroma fills the kitchen. Anurag arrives from office and asks "Pudina ki sabzi hai kya" :)
It looks as beautiful as it smells. Carrot adds nice color to it and cutting veggies neatly does make a difference in the beauty of the final dish.
The saunf added a good flavor. I could have left ajwain out I believe, maybe next time. I couldn't figure any difference in taste due to sesame seeds. Maybe it was too less to lend itself to the dish.
But overall, I really liked the taste. Slightly tangy with a hint of saunf. Best part is it cooks quickly. Only the preparation takes time.
Another good experiment. But I think I liked it more than Anurag did.
It is specially made after he is made a scapegoat for many of my experiments and I have to make up for it. I do not have any aversion to cabbage but making it the same old way with potatoes every time makes me run away from it.
Yesterday was one such day meant to make cabbage. Since I am back from my vacation, I hadn’t prepared a proper home-cooked meal. So this was the way to start on a right note or was it?
I wanted some kick in my cabbage not the plain old cabbage with only a few masalas for flavor. I had on impulse picked up some pudina, a raw mango on my vegetable shopping spree. Yes...I am going to add these to the cabbage.
It had to be completely different. I had started out with the idea of adding capsicum and peas instead of potato but what resulted finally was better cabbage sabzi than I had ever made before. At least that is what I thought.
I had left office early yesterday so I had time to cut the cabbage into neat thin strips. I don’t like using the food processor for cabbage as it makes it too tiny. Do you too face the same problem?
Ok, so I cut about one small cabbage, I cut a capsicum into small pieces. I grated one medium carrot. I cut the raw mango into very small pieces. I could have grated it but I like cutting more than grating :)
I heated oil in a wok. Added jeera, ajwain, til, saunf to it. All on the spur of the moment. Some haldi, chilli powder goes in. Then the cabbage, capsicum, and carrot. Sauté on high heat for about a minute and cover.
Now add a little bit of cut raw mango. About 7-8 chopped pudina leaves, salt, sugar, dhaniya powder. Cover till done. A beautiful aroma fills the kitchen. Anurag arrives from office and asks "Pudina ki sabzi hai kya" :)
It looks as beautiful as it smells. Carrot adds nice color to it and cutting veggies neatly does make a difference in the beauty of the final dish.
The saunf added a good flavor. I could have left ajwain out I believe, maybe next time. I couldn't figure any difference in taste due to sesame seeds. Maybe it was too less to lend itself to the dish.
But overall, I really liked the taste. Slightly tangy with a hint of saunf. Best part is it cooks quickly. Only the preparation takes time.
Another good experiment. But I think I liked it more than Anurag did.
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