KOBICHE BHANOLE / SAVOURY CABBAGE CAKE
INGREDIENTS
Kobi / cabbage (finely shredded)
|
2 cups
|
Onion (chopped)
|
1 no large
|
Chana dal (soaked for 1 hour)
|
¾ cup
|
Masoor dal (soaked for 1 hour)
|
¼ cup
|
Green chillies
|
4 nos
|
Ginger
|
1 inch piece
|
Garlic cloves
|
4 – 5 nos
|
Besan / chick pea flour
|
2 tbsp
|
Coconut milk OR coconut pdr
|
1 cup OR 3 tbsp
|
Dhania pdr / coriander pdr
|
½ tsp
|
Jeera pdr / cumin pdr
|
½ tsp
|
Red chilli pdr
|
½ tsp
|
Garam masala pdr
|
½ tsp
|
Haldi / turmeric
|
¼ tsp
|
Coriander leaves (chopped)
|
3 – 4 tbsp
|
Salt
|
T.T.
|
Soda / baking pdr / fruit salt
|
½ tbsp
|
Oil
|
2 tbsp
|
Tomato (sliced in rings)
|
1 no
|
Eggs (optional)
|
2 nos
|
METHOD:
1.
Soak the coconut pdr in ½ cup hot water for 10
min and make sure it is lump free.
2.
Completely drain water from the chana dal and
masoor dal. Grind them to a coarse paste along with ginger, garlic and green
chillies.
3.
In a large bowl mix together the cabbage, onion,
the prepared paste of dals and all the masalas.
4.
Add salt and oil along with coriander leaves and
pour in the coconut milk.
5.
Mix all till incorporated well. Allow to stand
for 15 – 20 min.
6.
Grease a baking tray. Just before you pour the
mix add in the fruit salt to it. The mix will look bubbly and frothy.
7.
Now pour into the baking tray. Arrange tomato
rings on top. Bake at 175°C for 30 min.
8.
By this time it would start leaving the sides
and form light cracks on top.
9.
You can also make small cavities in the mix and break
eggs individually alternating egg and tomato before baking.
10.
Remove and allow it to cool. As it cools it will
start to firm up. Serve warm.
11.
You can also steam this mix. Cut into squares
and as per your choice either you give tadka on top, shallow fry or deep fry
them.
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