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Healthy food

(277)Kobi Batata nu shak

Ingredients

  • 500 kg Kobi. (Cabbage)
  • 2 medium size Batata (Potatoes).
  • 3 tbsp. Til Oil.
  • ¼ tsp. Mustard seeds.
  • ⅛ tsp. Asafoetida powder.
  • ½ tsp. Turmeric powder.
  • ½ tsp. Ginger chilli paste.
  • 1 tsp. Sugar.
  • 1 tsp. Salt
  • 1 tbsp. Red chilli powder.
  • 1 tbsp. Coriander Cumin seeds powder.
  • 1 tbsp. finely chopped Coriander leaves.

Method

  1. Peel, wash potatoes and cut in the form of chips or dice and keep aside submerged in water otherwise it turns black.
  2. Wash the cabbage and cut it into 2 halves and again cut it with the help of a manual or machine slicer which gives you thin shreds of cabbage . Keep aside.
  3. Heat oil in an iron kadhai (try to use iron kadhai only as an elemental iron incorporated into cooked food which acts as a direct source of iron). Add Mustard seeds and wait for a crackling sound and then add Asafoetida powder and Turmeric powder.
  4. Add cabbage and cut potatoes together. Stir well and cover the kadhai with a plate of water and cook for 10-15 minutes on a medium flame.
  5. Stir occasionally and once both cabbage and potatoes are cooked properly add all dry and wet spices and coriander leaves. Mix thoroughly. Turn the gas on slow flame and close the lid so that the aroma of spices and coriander leaves are retained in vegetables.
  6. Serve hot with Roti, Bhakhri, Paratha, Bajri roti, Ragi Roti, or as you wish.

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By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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