Rice - Cook 1½ cups of Rice, cool and keep aside.
Cabbage Rice - Heat 1 tbsp of Oil in a pan, add ½ tsp of Mustard and ½ tsp of Cumin Seeds and once they splutter, add a chopped Onion and saute until translucent, about 3-4 minutes. Add ½ tsp of Ginger Garlic paste and cook for another minute. Then, add a chopped Carrot and 3 cups of chopped Cabbage; cover and cook for 12-15 minutes or until cabbage is tender. Add 2 tsp of Tomato Paste(optional), Salt to taste, ½ tsp of Garam Masala and ½ tsp of Red Chili Powder. Cook for another 3 minutes. Add the cooked rice, mix well and cook for couple of minutes. Turn off the heat and let stand for 5 minutes.
Serve hot along with yogurt.
Cabbage Rice - Heat 1 tbsp of Oil in a pan, add ½ tsp of Mustard and ½ tsp of Cumin Seeds and once they splutter, add a chopped Onion and saute until translucent, about 3-4 minutes. Add ½ tsp of Ginger Garlic paste and cook for another minute. Then, add a chopped Carrot and 3 cups of chopped Cabbage; cover and cook for 12-15 minutes or until cabbage is tender. Add 2 tsp of Tomato Paste(optional), Salt to taste, ½ tsp of Garam Masala and ½ tsp of Red Chili Powder. Cook for another 3 minutes. Add the cooked rice, mix well and cook for couple of minutes. Turn off the heat and let stand for 5 minutes.
Serve hot along with yogurt.
No comments:
Post a Comment