Showing posts with label cabbage. Show all posts

Monday, July 13, 2020

Cabbage Patties Sandwich | Cabbage Sandwich

Cabbage Patties Sandwich , a delicious and healthy sandwich made from cabbage & eggs. For breakfast and dinner, I do prefer easy sandwiches as much as south indian tiffins like idli & dosa and this cabbage patties sandwich is one of my recent favorite sandwiches.

Most of the time, the cabbages that are available here are so big and it lasts weeks for me, even though i have used it regularly in fried rice, noodles, poriyal and so on. So always looking for other ways to include in our diet and this cabbage sandwich is inspired from the Korean street food style bread toast. These patties made from cabbage and egg are good on its own, even it can be served as breakfast without any bread for a mild breakfast. Ok, now let's check out how to make this awesome cabbage sandwich.

Cabbage Patties Sandwich | Cabbage Sandwich

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Sandwich | Recipe Cuisine: Indian

Ingredients
Cabbage(shredded ) - 2 cups
Egg - 2
Chili flakes - 1/2 tsp
Italian seasoning - 1/2 tsp(optional)
Salt - to taste
Pepper powder - 1/4 tsp
Bread Slices - 4
Oil/Butter - 1/2 tsp + for toasting the bread
Hot sauce / Tomato Ketchup - as needed
Green Chutney - as needed(optional)
Onion - few slices
Tomato - few slices

Procedure

Measure the shredded cabbage and add it a bowl along with little bit of salt. With your hand, crunch the cabbage well, it helps to soften the cabbage.

Next crack open the egg into it and then add chili flakes, Italian seasoning(if you're using),salt and pepper powder and mix it all well together with a spoon. Heat the tava, grease it with oil and add half of the cabbage egg mixture in square shape or in the shape of your bread.

Cook it on medium flame till the bottom turns brown and then gently flip into other side and drizzle little oil to cook.

Remove from the flame when both sides are well cooked and keep it aside. Next toast the bread with butter till it slightly brown and crispy on top.

Apply hot sauce and green chutney(if using) on the bread and then place a cabbage patty, few onions and tomatoes on one bread slices and close it with another slice.

Tasty Cabbage Pattie Sandwich is ready to serve.

Related : More Sandwich Recipes.

Notes:

Cook the patties on medium or low medium flame to ensure the eggs are cooked thoroughly.
I have used sriracha sauce today, but you can use any hot sauce or ketchup you like.
Onion and tomatoes gives nice texture to the sandwich
I have used oil for cooking patties and butter for toasting the bread.

Thursday, April 5, 2018

Baozi | Veg Baozi | Chinese Steamed Bun | Breakfast recipe

Baozi , a soft and delicious stuffed steamed bun from china. It's usually served as breakfast and also it's one of the popular street foods in china. These Chinese Steamed buns can be made with various fillings including vegetables, meats and so on.

While browsing through Instagram, these baozi pictures from symmetry breakfast really caught my attention and immediately I noted down the dish name in my todo list. Later when I chose to make breakfast around the world as a theme for the first week in this mega marathon, I thought this could be ideal breakfast to give it a try.

Related: How to make Chinese Spring roll

Honestly, I was skeptical of making steamed buns with yeasted dough since I hadn't tried anything steamed with yeasted dough and also hadn't tasted this baozi before, so wondered how it would taste. Out of curiosity, I had given a try on this steamed bun and it turned out so delicious and pillow soft.

While making the dough itself, I knew that it's gonna be delicious, all because of the flavor from the sesame oil. Never used sesame oil with APF before, i knew that this oil would go well with rice flour, but i never guessed that it could give such an amazing flavor to the APF. Truly, the flavors from ginger, soy sauce and sesame oil together are really out of the world, now I know why this dish is so popular !!!

By looking at the ingredient list and the procedure, you may think that this dish is similar to momos/dumplings, but it's not. It has a unique texture because of the yeasted dough and also it tastes good even when it's cooled unlike dumplings (it becomes chewy when it's cooled down).

I had a few leftovers from the morning and in the evening microwaved it for 30- 40 secs before serving and it taste as good as in the morning. Before check out the recipe, if you like to know what i have shared on the past 3 days under International Breakfast, here they are
Day 1 - Mysore Masala Dosa from India
Day 2 - Mani pittu from Srilanka
Day 3 - Mofo Gasy from Madagascar

Baozi(Chinese Steamed Bun)

Preparation Time : 40 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Breakfast | Recipe Cuisine: Chinese

Ingredients
For Bun
All purpose flour - 1 cup
Instant Yeast - 1/2 tsp
Baking Powder - 1/2 tsp
Sugar - 1 tbsp
Salt - 1/8 tsp
Sesame Oil - 1/2 tbsp
Luke warm Water - 1/4 cup
For Filling
Cabbage - 1/2 (small size)
Spring onion - 2
Ginger - 1 inch piece
Sugar - 1 tsp
Salt - 1/4 tsp
Soy Sauce - 1 tsp
Sesame oil - 1 tsp

Procedure

First let's make dough for the bun.In a bowl, add flour, yeast,baking powder,sugar & salt. Mix it well. Then add the oil and mix it with your hand until the oil incorporated into flour well. Add the lukewarm water.

Make a soft and pliable dough. Cover it with cling wrap and keep it in warm place for 40 minutes to 1 hr. Now for the filling ,shred the cabbage finely.

Heat the water in the steamer and bring into boil, place the cabbage in the steamer basket and cook it for just 1 to 1&1/2 mins.

In the mean time, chop the green onions and finely shred the ginger and keep it ready. After 1&1/2 mins, remove the cabbage from heat and let it cool a bit and then squeeze the water from the cabbage as much as you can.

Place it in a bowl and then add the green onions & ginger. Add the soy sauce.

Next add the oil, sugar & salt and give a good mix.

After the dough is doubled, gently punch it down and take the dough from the bowl & place it on the working surface. Cut the dough into 4 equal pieces.

Take a piece of dough and roll into 4 inch thick disc with the rolling pin(if needed use the flour for dusting). Place 1/4 of the filling in the center.

Start pleating the dough on the edges as shown in the pic below and seal the end together. Place it on the parchment lined steamer basket.

Steam cook the bun for 10-12 mins on medium flame. Gently remove the buns from the parchment paper and it's ready to serve.

Serve hot with soy sauce.

Related: How to make flower shape momos

Notes:

While rolling the dough, make sure that the center is thicker than the edges, it really helps to pleat the edges easily.
The main reason for steam cooking the cabbage ahead is to remove the excess water from the cabbage. Otherwise the bun would be soggy.
Once the bun is steamed, it's very soft to handle immediately. Give it a rest for few mins before removing from the steamer basket.
Highly recommend to use sesame oil in the dough and filling. It gives great flavor to the bun.
This buns would be doubled after steamed, so leave enough space in the steamer basket.

Friday, August 25, 2017

Egg Kathi rolls | Mix Veggie Egg Wrap

Egg Kathi rolls, a simple wrap with egg and mixed veggie stuffing . I make them often for breakfast with the leftover chapathi from the previous night, it's a very good option for quick breakfast yet very delicious.But here in the recipe, i have prepared the fresh dough and chapathi for the wrap. With fresh ones or with leftover chapathi, either way it tastes amazing.

For the dough, i have used equal amount of maida/all purpose flour and wheat flour. Maida/All purpose flour helps to roll the dough into thin sheets, but you can use wheat flour alone and it doesn't make much difference in taste. In addition to the cooked veggies and egg, i have added some raw onions and tomatoes in the wrap, as like the crunchiness from the raw onions and juiciness from the tomatoes,that makes the wrap even more delicious.

Egg Kathi Rolls

Preparation Time : 10 mins | Cooking Time : 20 mins | Makes : 4
Recipe Category: Breakfast | Recipe Cuisine: Indian

Ingredients
*Mixed Vegetables - 1 cup
Onion - 1
Eggs - 2
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Garam masala - 1/2 tsp
Salt - to taste
Cherry tomato - few(optional)
Oil - 1 tsp
Coriander leaves - few
Curd - 1/4 cup
For the dough
Maida- 1/2 cup
Wheat flour - 1/2 cup
Oil -1/2 tsp
Salt-to taste
*i have used cabbage, carrot,beans and capsicum

Procedure

Cut the vegetables and onions into thin stripes, heat a pan with oil, add onions and saute them till it becomes translucent.

Add the carrots and beans and saute in the oil for 2 mins, then add the capsicum and cabbage.

Add the spices(turmeric, chili,coriander,cumin powder and garam masala) & salt. Mix it well with the veggies and saute in the medium flame until the veggies are soft.

Crack open the eggs and add into the veggies, stir them. Once the eggs are cooked, add the coriander leaves and switch off the flame.Stuffing is ready.

Now for the dough, add the maida, wheat flour,salt and oil into bowl, mix well and then add water, knead well to form a dough. Cover it aside for 10 mins.

Make 4 equal size balls from the dough and roll into thin sheets. Heat the tava and place the rolled sheets and cook on both sides. Do the same for the remaining dough.

Now for the spread, take the curd in a bowl, add chopped coriander leaves and salt, mix it well until it becomes creamy. Keep some sliced onions and diced tomatoes ready .

Take one chapathi, take a tbsp of curd mixture spread it evenly on it.

Place the egg stuffing at one end,add few onions and tomatoes, squeeze some lemon juice.

Roll the chapathi from one end tightly with the sides closed inwards.

Cut & Serve.

Notes:

Instead of using curd as sauce for spreading, you can use any of your favorite sauce like ketchup,mayonnaise.
You can use tomato slices instead of cherry tomatoes.
If you're vegetarian, instead of eggs, you can used paneer, it works well.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79

Monday, July 24, 2017

Hakka Noodles | Vegetable Noodles

Hakka Noodles, a famous noodle recipe that is available in all roadside stalls in India. It's an adoption of Chinese food to Indian taste and you can see different varieties of hakka noodles throughout India and the taste differs from region to region.

Actually Hakka Cuisine is the cooking style of hakka people(who speaks hakka language) from china.But in India, Hakka cuisine means indian adaptation of original hakka dishes and it's predominantly having indian flavor,even in some places garam masala is used in noodles for flavoring.

So the recipe that i'm sharing today is not authentic hakka noodles, it was influenced from the noodles taste that i had had from the restaurant and other roadside joints in India.But all i can say is it's one of the tastiest noodle recipes that i have tasted so far. If you like noodles from roadside shops, then give it a try.

Vegetable Hakka Noodles

Preparation Time : 15 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Noodles | Recipe Cuisine: Indo-Chinese

Ingredients
Noodles - 200 gms
Mixed Vegetables - 1 cup(i have used cabbage, carrot & capsicum)
Spring onions - 2
Garlic - 3 pods
Tomato(small) - 2
Soy sauce - 2 tsp
Paprika - 1 tsp
Tomato ketchup - 1 tbsp
Pepper powder - as needed
Salt - to taste.
Olive oil - 2 tsp

Procedure

First cook the noodles, bring a pot of water to boil with enough salt, add the noodles into hot water and cook as per packet instructions or until it's soft.Drain and keep it aside. Shred the cabbage ,cut the carrot, capsicum into thin stripes and white part of green onions into small pieces, minced the garlic well.

Heat a kadai with oil, add the garlic, saute till it fragrant, then carrot carrot and saute.

Once the carrot becomes soft, add the cabbage and capsicum and saute till for a while in a high flame, then add the soy sauce and give a good mix.

Chop the tomatoes roughly into pieces, put into the mixie/blender jar and grind into paste and add into the veggies.

Add paprika, salt and tomato ketchup and mix well.

Cook till the moisture from the tomato is almost evaporated, then add the cooked noodles and pepper powder(if needed).

Toss it well and finally add the finely chopped green parts of green onions and switch off the flame.

Tasty Hakka Noodles is ready to serve.

Related : Peanut Butter Vegetable Noodles

Notes:

Cook the noodles till it becomes soft but doesn't loose its texture.
Soy sauce and tomato ketchup already have salt in it and also remember we add salt in the noodles, so under do salt in the veggies.

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Monday, July 13, 2020