Mangalorean Recipes

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Cabbage Rolls

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Quantity Measure Ingredients Description:
500 Grams Cabbage - Green *Patta Gobhi) Clean and nubced,
1 Tablespoon Chilly Paste, Red For dough
1/2 Inch Ginger (Adhrak) Minced, for dough
1/2 Teaspoon Soda bi-carbonate For dough
1 Teaspoon Lime Juice For dough
  As Required Salt For dough - to taste
1 Pinch Asafetida (Hing) For dough
1 Teacup Flour, Wheat - (Atta) For dough
1 Teacup Flour, Rice of raw rice. - For dough
1 Teacup Flour, Gram /Chana Ata For dough
1/2 Teaspoon Turmeric Powder For dough
2 Tablespoon Sweet Oil  
1 Teaspoon Mustard Seed (Sarson) For seasoning
1 Bunch Curry Leaves (Kadi patta) For seasoning
7 - 8 Bits Chillies Red Dry cut in bits.
1/2 Nos. Coconut scraped (fresh) For garnishing.


Clean and chop the cabbage well  and mix all the dough ingredients with a little water ,with all the flours and make a pliable dough.  Allow it to rest on the table, covered with a moist cloth for some time.   With palms moistened with water flatten the dough on a table and roll it up and then steam it in the tondor or the pressure cooker.       Steam for about 20 to 30 minutes.   When done, remove and cut the rolls into 1/2 inch slices.   

In a vessel heat two tablespoons of sweet oil or any other brand  and fry one teaspoon of mustard seed and fry the curry leaves with bits of red dry chillies.     Fry the cabbage roll pieces in the same oil for some time, till they are coated with the oil place the cabbage rolls in a serving dish, and garnish with fresh coconut flakes.

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