My internet connection is driving me nuts. It went on a fifty day vacation which is beyond its annual leave quota it’s finally back but is still in vacation mode and is willing to work only with innumerable additional perks. So since I can’t disconnect it, I decided to reduce my dependence on it. I dug out my ancient cookbooks and decided to derive inspiration from them rather than google – “have lots of cabbage. What to do?”
This recipe is from a Gujarati cuisine book I bought almost a decade ago. I never used it before but kept it safe for future reference – which is now! This is a simple recipe and hence I couldn’t help make some modifications based on my fridge and pantry inventory. So here goes –
WHAT WE NEED
250 gms cabbage
50 gms sweet corn
100 gms besan / chickpea flour
1/2 tsp ajwain
1 tsp asafoetida
2-3 green / red chillies, finely chopped
1 tsp red chilly powder
1/2 tbsp sugar
Juice of 1 small lemon
1-2 tbsp Oil
WHAT TO DO
Shred or cut the cabbage finely. Mix it with salt and forget about it for 20 minutes
Cook the corn in water for 7-10 minutes till soft
After 20 minutes, preheat the oven at 165C
Squeeze the water out of the cabbage and drink it. At least use it for making dal or rasam.
Add corn, finely chopped chillies, chilly powder, lemon juice, sugar, asafoetida, ajwain and salt( if required). Mix well.
Add the chickpea flour little by little till it forms a stiff dough.
Shape 7-8 patties from the dough.
Grease a baking pan or baking sheet and place the patties on it. Brush the top side of the patties with oil
- As per the original recipe the dough had to be shaped in rolls and steamed for 15-20 minutes. That did not work for me and so I baked them.
- The corn and ajwain are my addition and can be omitted
This is my entry for the Cooking from Cookbook Challenge hosted by Srivalli.