Meena's Taste Mantra

Cabbage Rice - easy to make, simple but classic flavoured pilaf

Another instant veg rice is Cabbage Rice! Simple but classic in taste. These are all the recipes which Amma used to make for Tiffins so that we all have adequate and variety of veggies! Cabbage is Amma's favourite and she loves it in various forms like soups, Cabbage Mattar Masala, Cabbage Carrot Peas Thoran and many more dishes.

Since we got fresh cabbage this week, Amma decided to make this lovely pilaf. Appa loves its simple flavours.

INGREDIENTS

200 gm Rice, cooked

1 1/2 cup Bandh Gobi | Cabbage, chopped to small pieces

1 cup Shimla Mirch | Green Bell Pepper, chopped to small cubes

1 Tomato, finely chopped

2 tblsp Fresh Dhania | Corinader Leaves, finely chopped

1 tsp Red Chilli Flakes

1 tsp Salt | To taste

1 1/2 tsp Lemon Juice

For Tempering

1 1/2 tblsp Homemade Ghee | Clarified Butter

1 1/2 tblsp Oil

1 tsp Jeera | Cumin Seeds

2 Lavang | Cloves

1 tsp Green Chillies, finely chopped

METHOD

In a non stick pan, heat oil and ghee.
Add jeera and when it crackles, add chopped green chillies and lavang. Saute for few seconds.
Add shimla mirch and cabbage. Saute for a minute on high flame.
Add chopped tomato and cover cook for a minute on low flame.
Add cooked rice, red chilli flakes and salt.
Mix gently and do not stir much. Cook for a minute and then switch off the gas.
Add lemon juice and fresh coriander leaves, mix well.
Serve hot with plain dahi | Raita | Pickles or any Dal | Kadhi.

We enjoyed Cabbage Rice along with Boondi Raita and Roasted Papad.

We have used:

1. Tamil Ponny Rice
2. Borges Olive Oil Light
3. Tata Salt Lite

4. Keya's Red Chilli Flakes

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.