Cabbage fritters

With onion prizes shooting through the roof, it is nice to be able to experiment with pakoras made with other vegetables.

These are cabbage pakoras made with cabbage left over after using most of it in a curry. 

Cabbage bake

My mother used to make this dish quite often during the winters, but given hoe easy it is, I don't make it as often as I could. But when I do make it, I spread it over a few days, because it tastes much nicer after one day.

1 cup cabbage, chopped fine

2 cup onion, cut lengthwise

1 cup besan

Salt to taste

1 tsp red chill powder

1 tsp garam masala powder

2 tsp oil

For tempering:

2 tsp oil

1 tsp mustard seeds

Method:

Mix the cabbage and onions well. Sprinkle the besan, salt, chilli powder and haram masala, mix well, adding water if necessary, so the whole thing sticks together. 

Heat the oil, splutter the mustard seeds, and pour over a baking dish. Spread the oil across the surface, sprinkle sesame seeds. 

Pour the batter over the tempering, and bake at 250 degrees for 20 minutes. 

Allow it to cool before serving. 

Cabbage bake

My mother used to make this very often when I was growing up, and I really, really loved it. Though really simple to pull off, I don't make it as often as I could, but when I do, it gets polished off in no time at all.

1 cup cabbage cut into thin slices
1 cup onions cut into thin slices
1 cup gram flour/ besan
3/4 cup water
3 tbsp cooking oil
1 tsp ginger paste
1/4 tsp baking powder
1 tsp jeera pwd
1 tsp red chilli pwd
salt to taste
1 tbsp sesame seeds or 1 tbsp mustard seeds for tempering

Mix all the ingredients (except sesame/ mustard seeds) to make a thick paste- you might have to take a little less of water, and add more if you need.
Grease a baking dish, and pour the batter evenly. If using sesame seeds, sprinkle it evenly on the top.
Bake in pre-heated oven till it turns brownish, or in microwave as per the recommended settings for a sponge cake.
Cool. Temper the mustard in a bit of butter/ oil, and pour on top. Cut into squares/ wedges.
Best with tomato ketchup.