Mixed Bora

Ingredients

Chana dal – 200g
Green chilies – 2
Dry red chili – 1 small
Ginger, grated – 1 Tbsp
Finely chopped cabbage – 2½ C
Fresh curry leaves – 9-10
Asafotida powder – ½ Tsp
Salt – 1½ Tsp
Ghee/oil for deep frying

Method

Soak the chana dal in water for 4-5 hours.
Drain well.
Combine the soaked dal, chilies and ginger in a blender or food processor.
Grind it to a coarse paste.
2-3 Teaspoons of water can be added if needed.
Scrape the mixture to a mixing bowl.
Add the remaining ingredients to the grinded dal and mix well.
Heat ghee/oil in a deep frying pan.
Shape the dal mixture into 1.5-2 inch balls, and flatten them slightly between the two palms.
Deep fry the badas in batches of 3-5 at a time, until golden brown in color.
Drain on the paper towels.

Cabbage Ball

Ingredients

2 cups of grated cauliflower
2 cups of grated cabbage
1 1/2 cups plain flower
1 1/2 teaspoon salt
1 teaspoon garlic flakes or powder
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon ground coriander powder
1/2 teaspoon tumeric
pinch cayenne


Method


Grate the cauliflower and cabbage and put into a large mixing bowl. add the flour and all the rest of the ingredients.# Heat some oil in a wok or saucepan (i use peanut oil).Using your hands, mix the ingredients together and then roll into equal sized balls.Place as many balls in the oil as possible, leaving enough room for them to float comfortably; fry over medium heat for 10 minutes, until the kofta is rich golden brown.Remove and serve with any meal of your choice (i serve with my Indian Curry recipe)

Badhakopir(Cabbage) Bora

Ingredients

Besan flour - 1¼ cup
Cabbage- 1 cup
Onion - 1
Curry leaves- 3 or 4 sprigs
Coriander leaves- 3 sprigs
Chili Powder - 1 tsp(adjust with your spice level)
Salt
Oil

Method

Chop Cabbage,Onion, Curry leaves and Coriander leaves.Mix all the ingredients except Oil in a bowl, add enough Water to this and make a thick batter.
Heat Oil in a pan. Once the Oil is hot enough, pinch a small amount of batter and drop it gently into the hot oil.
Deep fry them till they are golden brown turning once in a while.
Remove and drain them on paper towels. Serve hot.

Cabbage Chana Curry

Ingredients

Cabbage: 1 medium size or 8 measuring cups (160 ml)

Chana dal: 3 tablespoons

Moong dal: 3 tablespoons

Ginger garlic crushed paste: 1/2 teaspoon

Green chilli: 1 1/2 (optional)

Onion: 1/4 cup chopped

Coriander powder: 1 teaspoon

Coconut powder: 1 table spoon

Vegetable oil: 2 tablespoons

Curry leaves: 6

Cumin seeds, Mustard seeds: each pinch

Red chilli: 2

Cilantro: to garnish

Turmeric: A pinch of

Method

Cut cabbage, onion into small pieces. Take a wide bowl, add oil.

When the oil is hot add red chilli,

cumin seeds, mustard seeds and curry leaves.

Once they pop add green chilli, ginger garlic paste, onion,

chana dal, moong dal, and saute them until they turn golden brown.

Add cabbage and turmeric, stir for 3 minutes. Add 1/4 cup milk,

1 cup water. Cover the bowl with lid and cook in simmer for 15

minutes or until it becomes tender. Add salt and coconut powder

or peanut powder. Simmer for 3 to 4 minutes. Turn off the heat.

Garnish with coriander leaves.

Cabbge (badhakopi) & Dal Curry

Ingredients


Chana dal(cholar dal) - 1 tablespoon
Cumin seeds - 1 teaspoon
Mustard seeds - 1 teaspoon
Hing (asafoetida) - 1/4 teaspoon
Red chillies - 1
Green chillies - 1 large (according to taste)
Oil - 1 tablespoon.


Method



Preheat wok/kadai with oil at medium high temperature. Add chana dal, cumin and mustard seeds. Let seeds splutter. Add red chillies, green chillies, hing and curry leaves. Let the chillies roast for few seconds.Now add chopped cabbage, pre-cooked chana dal, salt and turmeric to the seasoning. Mix well, turn down the heat to medium, cover the dish, cook till cabbage is well done (approximately - 15 minutes). Stir occasionally.Once cabbage curry is cooked, add grated coconut. Mix it well and turn off the stove.
Decorate/Garnish with coconut powder. Serve hot with rice or roti.