Garam masala roasted cabbage and a simple kadhi for brown rice

This recipe is inspired by the glorious kadhi pakoras (deep fried fritters) . Kadhi or karhi is a yogurt-based dish originating from Rajasthan, india. They are either eaten with roti or rice.

Since low GI meals are recommended for women with pcod/pcos, I’m trying to incorporate low GI vegetables and fruits in brainsandbeans.com

Cabbages are a easy to cook and affordable vegetable which has the low GI value of 10.

The kadhi made with this recipe is more than enough for cooked rice of 40g. Who needs rice anyway when the kadhi is so good on it’s own!

At first I thought I should up the salt quantity but when the kadhi is paired with hot roasted cabbage, they proved to be a match made in the kitchen.

You can make the rice and the kadhi by the time the cabbage gets roasted in the oven. Hence, time saved!

Fresh mint leaves are used for the kadhi, they bring their refreshing twist to the whole ensemble.

ROASTED CABBAGE – INGREDIENTS

Green/White Cabbage wedge – 77g

Garam Masala – ¼ teaspoon

Table salt – ⅛ teaspoon

Madras curry powder – ¼ teaspoon

Coarsely ground pepper – ⅛ teaspoon

Cumin powder – ⅛ teaspoon

Coriander powder – ⅛ teaspoon

Refined sunflower oil – 1 teaspoon

A small pinch of turmeric powder.

Roasted cabbage – Recipe Instructions

Step 1: Preheat oven for 10 minutes at 200°C.

Step 2: Wash the cabbage and dry in a colander. In a small bowl, mix all the spices listed in the ingredients. With the help of a pastry brush or your fingers, brush the mixed spices on each layer of the cabbage.

I have cut the cabbage in a wedge shape leaving the thick stem intact so it can stand on it’s own.

Coat the cabbage with the mixture as well as you can. The more layers you coat, the more flavourful and tasty the roasted cabbage gets!

Step 3: Place the cabbage in oven compatible tray/sheet and roast for about 30 minutes.

Simple Kadhi – Ingredients

Curd – 72g

Water -130g

Gram flour/besan/kadalai maavu – 7g

Turmeric powder – ¼ teaspoon

Garam masala – ⅛ teaspoon

Asafoatida powder – A generous pinch

Tablesalt – ¼ teaspoon

For Tadka

Kashmiri red chilli powder – ½ teaspoon

Dried red chilli – 3 quantity

Cumin seeds – ⅛ teaspoon

OPTIONAL: Finely chopped mint leaves – 1 teaspoon

RECIPE INSTRUCTIONS

Step 1: Whisk curd, water, all the listed spices for the kadhi and besan together in a sauce pan, turn on the heat, let the solution come to a boil and reduce the heat to low.

Step 2: Simmer the kadhi for 3-4 minutes or until the raw turmeric smell no longer exists. Adjust salt to your taste.

Step 3: After the kadhi finishes cooking, turn off the heat.

Step 4: Making tadka: In a small heated wok, pour oil, wait for it to get hot, add cumin, let it splutter, add whole chilli then the chilli powder and quickly pour half of this oily mixture into the cooked kadhi. Add finely chopped mint leaves.

Step 5: Done.

NOTES

Enjoy this simple kadhi with roti or rice with roasted cabbage as a side dish.

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Bye!