Cabbage Rice

I was (and still am) a very picky eater. Cabbage was not on my list of intakes until recent times. It was only after I started to buy those pink cabbages, did I develop a liking for it. Now it has started to sit on my list for every purchase at the market. Here's a tip for keeping cabbage for a longer time. Don't quarter the cabbage for cooking, rather peel out 4-5 petals, wash them and cut it down. The remaining part stays fresh and intact until your next need...... This is also one of the best lunch box recipes and can also be made in a jiffy using left over rice.

You'll need..........

Cooked rice - 2 cups
Cabbage - 1 and 1/2 cups (shredded)
Garlic - 2 tsp (chopped)
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Cumin - 1 tsp
Curry leaves - a strand
Hing - a pinch
Peanuts - 2 tblsp (roasted)
Lime extract - 1 tsp
Oil - 2 tsp

Get going..........

1. Heat oil in a kadai and temper with mustard, urad, cumin and curry leaves. Add hing and garlic. Saute till it turns golden brown (do not blacken it).
2. Now add cabbage along with turmeric, red chilli powder, coriander powder and salt. Cook until the cabbage is almost done.
3. Add rice and mix. Lower the flame and let it cook for a few minutes until well combined. Switch off the stove.
4. Add the roasted peanuts and the lime extract. Give a stir. 

Have it along with raitha or curry of your choice!!!!!!!!!!!!!!!!!!