Cabbage pickle is an easy to prepare tasty pickle. It will last for about ten days, if preserved properly in a fridge.
Ingredients:
- Grated cabbage – 1 cup
- Chili powder – 1 tsp
- Mustard powder –1tsp
- Finely grated Garlic pods – 4
- Edible oil – 2 tsp
- Salt – 1 tsp
Method of preparation:
- Sprinkle salt on grated cabbage.
- Leave it for about an hour.
- Separate water by squeezing the cabbage completely.
- Discard the water.
- Add all other ingredients one after the other.
- Cabbage pickle will automatically be ready within about five hours.
- Tastes good with cooked rice, parotha, chapatti, etc.
Ordinary Paratha is also called parota, parotha or purotta in many places.
Chilli Paratha is much delicious and can be served as breakfast, brunch, lunch or even as dinner.
Ingredients:
Parathas: 5 to 8
Edible oil: for frying
Onion: 1
Tomatoes: 2
Capsicum / Shimla mirchi / kudai milakai : 1
Cumin Seeds: 1 tsp
Curry leaves: 5
Green Chilies: 3
Red Chili Powder: 1 tbsp
Turmeric powder: 1/4 tsp
Ginger - garlic paste: 1 tbsp
Garam masala: 1 tsp
Lemon juice: 1 tsp
Salt: as required
Procedure:
- Cut capsicum crosswise into pieces, green chilies lengthwise and finely chop tomatoes and onion.
- Heat edible oil in a pan.
- Add cumin seeds.
- When they splutter, add onion.
- When onion turns into golden brown add green chilies and ginger - garlic paste.
- Sauté for about three minutes.
- Add Tomatoes, curry leaves and salt.
- Continue cooking in medium flame for about five minutes.
- Add garam masala, red chili powder and turmeric powder.
- After about three minutes, add capsicum, stir and fry a little.
- Cut or tear parathas into pieces and mix them with the fried mixture.
- Cook till the masalas and parathas are mixed together.
- Remove from heat.
- Squeeze lime juice on top of it and garnish with onions and coriander leaves.
- Serve hot with yogurt / curd / raitha or vegetable curry.
