Wednesday, January 6, 2016

Cabbage-Corn & Bell pepper Sabji

       A unique, hypersonic & warmly spiced wraps Sabji , for this lazy cold winter's weekends!! Another great and rapid recipe to enjoy your weekends.. "Cabbage-Corn & Bell pepper Sabji"!!! Of course, the name is little long but believe me the recipe is super short with full of awesome taste. 
This recipe is simple and easy like chop-chop and done. I add some Chinese flavor in this Sabji and that twist bring the taste on top. No more chit-chat because, of course  it's relaxing weekend. So shall we start the recipe..!?!   

 
Ingredients:
2 tbls Oil
1 tsp Mustard Seeds
2 tbls Tomato Puree
2 cups Shredded Cabbage
1/3 cup Corn
1/2 cup Sliced Bell peppers
1/4 cup sliced Tomatoes
1/4 tsp Turmeric Powder
1/3 tsp Red chili powder
1/3 tsp Dhanajeeru (mix of Coriander and Cumin Powder)
1 tbls Schezwan Masala? Seasoning or 1/2 tbls Schezwan Paste (I used Ching's Brand)(I used both the paste and seasoning masala both half -half)
Salt to taste
Some cilantro for Garnish.
Method:
* Heat the oil in a pan.
* Add mustard seeds and cook till the starts cracked.
* Add tomato puree and just cook for half minute.
* Add corn and cabbage.

* Mix all well.
* Add bell peppers and sprinkle 1-2 tbls water.
* Let it cook for 2-3 minutes and stir in between.
* Add sliced tomatoes and let it cook again for couple of minutes.
* Stir it well.
* Add salt, turmeric powder, red chili powder, dhanajeeru and schezwan powder.
* Mix well and let it cook again for couple of minutes more.
* Turn off the stove once, cabbage is cooked well.
* Shift sabji into serving plate and garnish with some chopped cilantro.
* Enjoy the unique taste sabji with Roti or Parathas or Puri.

 

NOTE:::If you don't have the Schezwan Masala in your pantry, you can use any schezwan masala like, schezwan noodle masala or schezwan fried rice masala.


"One cannot think well, love well, sleep well, if one has not dine well."-Virginia woolf