Warm Cabbage Salad With Cracked Pepper | Patta Gobi Salat Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Peanut oil,
1/8 tsp: Mustard seed,
1/4 tsp: Cumin seed,
1: Green chili pepper, steamed and slit lengthwise
2 cup: Green cabbage, finely shredded
1/4 tsp: Salt,
1/4 tsp: Cracked black pepper,
1 1/2 tsp: Fresh lemon juice,
1 tbsp: Chopped roasted hazelnuts,
Directions:
1. Heat the oil in a wok or skillet over medium-high heat until it ripples
when the pan is tilted. Add the mustard and cumin; when the seeds sizzle
and slutter, immediately add the Chile. Stir and cook 1 minute. Add the
cabbage and stir fry until it is well coated and begins to glisten with the
oil, about 5 minutes. Remove from the heat, season to taste with salt and
pepper, and sprinkle with lemon juice.
2. Transfer to a shallow sewing dish. Fold in the hazelnuts Serve
immediately.
SERVE with flat bread, pilaf, or cream of wheat cakes.
Recipe from LAXMIS VEGETARIAN KITCHEN, by Laxmi Hiremath. (1995: Harlow &
Ratner) >Edited by Pat Hanneman >McServing 74% cff: 72 cals, 6.3g fat.
Submitted to McRecipe 19-Mar-98
Recipe by: LAXMIS VEGETARIAN KITCHEN*
Posted to MC-Recipe Digest by KitPATh on Mar 19,
1998
Source from luhu.jp
when the pan is tilted. Add the mustard and cumin; when the seeds sizzle
and slutter, immediately add the Chile. Stir and cook 1 minute. Add the
cabbage and stir fry until it is well coated and begins to glisten with the
oil, about 5 minutes. Remove from the heat, season to taste with salt and
pepper, and sprinkle with lemon juice.
2. Transfer to a shallow sewing dish. Fold in the hazelnuts Serve
immediately.
SERVE with flat bread, pilaf, or cream of wheat cakes.
Recipe from LAXMIS VEGETARIAN KITCHEN, by Laxmi Hiremath. (1995: Harlow &
Ratner) >Edited by Pat Hanneman >McServing 74% cff: 72 cals, 6.3g fat.
Submitted to McRecipe 19-Mar-98
Recipe by: LAXMIS VEGETARIAN KITCHEN*
Posted to MC-Recipe Digest by KitPATh
1998
Source from luhu.jp