Quarantine Chef || Cabbage Pakora

about 4 years ago

It is not surprising, how tough the situation is? We are doing our best to make things better from our end. Initially, many people never really thought the situation would come to this extent but for the better or worse situation has escalated in almost all the countries. 37,203 deaths have been confirmed. Follow the rules laid out by the government and WHO and stay safe.

When you suddenly have plenty of time at hand, it is hard to utilize them correctly. Rehan is back at cooking again. I may not be a better cook but in this period of quarantine, I am trying to make an item or two. I shared one of the recipes this week check here and today I want to share another item, which I have quite often.

Cabbage Pakora

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I am a huge fan of oily food. Yeah yeah I know it's not good for health and so on but let me have the fun till I can lol. Funny thing is I saw this item being prepared while I was in an outdoor job. I was in a village having my lunch out there and saw this was being prepared and followed the procedure as much as I could. once I got home shared the dish with my mom and since then I tend to have it as much as I can. Having vegetables are not always my forte but this one became one of my favorites for the time being.

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Take a fresh cabbage and slice it into small pieces the smaller the better. But to chop it into very small pieces or else the texture will not be that good.

Now that we are done with the cabbage, let's add additional items. Add flour to it (1/3 of the amount) also add onions and if you prefer spicy then you may also add chili, in my case I added green chili. I am not a spicy food lover but without little spices, it does not feel good.

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In addition to that also add turmeric powder, coriander powder.

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Mix them well. And keep it for 5 minutes so that the items get mixed well.

Once you are done, time for cooking. Let me show you little steps of that.

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Make some small ball-shaped pakora and cook it in oil. As I was asking my mother why not in full oil got a nice reply. Why don't I do it and see for myself jk she was laughing and said the more the oil the more it will get cooked and having it at semi-cooked or half-cooked the vegetable still gets to keep its proteins and nutrition. In addition to that, it tastes nice if you cook it with as little oil as you can.

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Once the color becomes little brown or something similar to it like the image above, turn them over and cook them on both sides as long as you do not get the color right. You do not want to burn them all. That ruins the taste in a full way.

I ain't an expert in presenting food till now. So do not expect that much from me. Be happy how am I doing in a newbie stage. Normally when I am cooking french fries or any kind of pakoras I actually go on an eating spree. I cook them and start to have them as soon as they leave the pan. My half eating is done before it even gets to the dining table ;)

Like I said I am a foodie and I love oily food lol.