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Indian Spiced Cabbage And Potatoes Recipe
|Green cabbage||2 1⁄2 Pound|
|Green chili peppers||3 Small|
|Ginger piece||1 Inch (1, Fresh)|
|Coriander seeds||2 Tablespoon|
|Cumin seeds||3 Tablespoon|
|Dried chili peppers||2|
|Dry mango powder||1 1⁄2 Teaspoon (Green Colored)|
|Ghee||3 Tablespoon (clarified butter)|
|Chopped coriander leaves||1⁄4 Cup (4 tbs)|
|Whole wheat flour/Chapati flour||2 1⁄4 Cup (36 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Ghee||1 1⁄2 Tablespoon|
Serving size: Complete recipe
Calories 3421 Calories from Fat 795
% Daily Value*
Total Fat 92 g141%
Saturated Fat 44.4 g222.1%
Trans Fat 0 g
Cholesterol 181 mg
Sodium 787.9 mg32.8%
Total Carbohydrates 611 g203.6%
Dietary Fiber 112.9 g451.7%
Sugars 72.5 g
Protein 101 g203%
Vitamin A 103.4% Vitamin C 1090.9%
Calcium 141.2% Iron 362.6%
*Based on a 2000 Calorie diet
Heat the former in a hot oven (450°F) wrapped in foil for 10 minutes; heat the nan for no more than 5 minutes and brush it with the ghee as soon as you take it out of the oven.
Packages of chapati mix are also available; follow the manufacturer's instructions.
Peel the potatoes and onions and chop both coarsely.
Trim the green chili peppers, remov- ing the stalk and seeds, and chop finely.
Peel the ginger and chop very finely.
Grind 1 tbsp of the coriander seeds, 1 tbsp of the cumin seeds and the dried chili peppers (the latter can be seeded, as they are very hot) very finely in an electric grinder.
Put the freshly ground spices through a sieve into a bowl and mix with the mango powder if used.
Heat 3 tbsp ghee in a large saucepan and fry the remaining 1 1/2 tbsp whole coriander seeds and 2 1/2 tsp cumin seeds gently for a few seconds, stirring with a wooden spoon.
Add the chopped green chili peppers and ginger and fry for 30 seconds while stirring.
Add the ground spices, cook for a few seconds, then add the vegetables.
Stir well, turn down the heat to very low, cover, and sweat for about 25 minutes or until the vegetables are tender but keep their shape and are not at all mushy.
Moisten with 1-2 tbsp of water or stock at intervals.
When cooked, add a little salt, stir, and sprinkle with the chopped coriander leaves.
Make the chapatis: sift both types of flour into a large mixing bowl; make a well in the center and pour the ghee and 3/4 cup lukewarm water into it.
With your hand cupped and fingers held together, stir the butter and water, gradually incorporating all the flour.
Knead the resulting soft dough for 6 minutes.
Cover with a very damp cloth and leave to stand for 30 minutes.
Knead again and divide the dough into 15 balls of equal size.
Return to the bowl and cover again with the dampened cloth.
Grease a griddle or a large cast iron skillet with a little ghee and heat until very hot.
Take a ball of dough out of the bowl, flatten with your palms, and roll out on a lightly floured board to a disk 5 1/2 in in diameter.
Shake off excess flour and dry fry for 1 minute, then turn and fry the other side for 1/2 minute.
Provided the skillet is hot enough, the chapati will puff up; do not worry if this does not happen.
Pile up the chapatis as you cook them, keeping them wrapped in a cloth.