Pudhina Cabbage kofta with Thallipatti

Thalipatti

Thalipatti recipe is a north Karnataka dish .I would love all of u to try this amazing dish.😍

Gram flour used in this recipe has amazing health benefits like it is gluten free, lowers diabetes, good for heart as it contains soluble fibre, which helps maintain healthy heart and also helps in weight loss.

Wheat flour used is good in iron, calcium, vitamin B6, niacin, thiamine and minerals like selenium, manganese, phosphorus, copper, and folate.

Jowar flour is also gluten free, rich in protein, controls blood sugar level, improves heart health and boosts immunity.

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VICKS COOKS

5th JUNE 2020

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Makes : 6 Servings

Course : Indian breakfast

Cuisine : North Karnataka recipes

Diet : Vegetarian

Equipments used : Wooden Chopping Board , Iron Tawa, Steel Mixing Bowl, Banana Leaf.

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INGREDIENTS

1) Wheat flour (1 cup)

2) Jowar flour (1 cup)

3) Gram flour (1 cup)

4) Rice flour (1 cup)

5) Tomato (1)

6) Onion (1 if large or 2 if small)

7) Turmeric (1 tsp)

8) Salt (1/2 tsp)

9) Dill leaves ( 1/4 cup)

10) Coriander leaves (1/4 cup)

11) Curry leaves (1/4 cup)

12) Sunflower oil ,to smear

Directions

1. To make thalipatti recipe first clean and wash all the dill leaves, coriander leaves, curry leaves, tomato and onion. Chop all of these and add it into a mixing bowl.

2. Into the same bowl add wheat flour, jowar flour, rice flour, gram flour, turmeric and salt.

3. Add water little by little and make a dough.

4. Divide the dough into equal parts.

5. Preheat the iron tawa on medium heat, while you proceed to make thalipatti.

6. Grease the banana leaf with little oil.

7. Place the dough at the centre of banana leaf. Start patting the dough with your fingers into a small circular disc.

8. Transfer the patted thalipatti onto the preheated iron tawa and carefully peel off the banana leaf.

9. Pour a teaspoon of oil around and let the thalipatti cook on the base for about 4 minutes.

10. Flip over the thalipatti and cook on the other side.

11. Likewise, prepare thalipatti with the remaining dough.

12. Serve the nutritious thalipatti recipe with pudhina cabbage kofta.

Pudhina cabbage kofta gravy

I wanted to make something creative with normal cabbage kofta gravy so i added this pudhina paste and coconut milk into the gravy.

Coconut milk is called "miracle liquid" as it helps protect the body from various infections.It improves blood pressure, and helps prevent cardiac arrhythmia due to its potassium content.Coconut milk is packed with vitamin C, E, B1, B3, B5, and B6 as well iron, selenium, sodium, calcium, magnesium, and phosphorus. Pudhina or mint leaves has amazing health benefits .It helps in improving digestion process and has antiviral and antibacterial properties

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Makes : 6 servings

Cuisine : Indian Recipes

Course : Breakfast

Diet : Vegetarian

Equipments used : Hard Anodised Kadai (WOK), Wooden chopping board, Mixer Grinder, Steel Mixing Bowl

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For Making Cabbage Balls

INGREDIENTS

1) Chopped Cabbage( 2 cups)

2) Red chilli powder( 1tsp)

3) Coriander powder( 1/2 tsp)

4) Coriander leaves

5) Salt( 1/4 tsp)

6) Oil (1 cup)

7) Gram flour( 8tbsp) or ( 10 tbsp)

{ Add Gram flour until you are able to make small cabbage balls , if you are unable to make small balls of cabbage add little more }

Directions

1. Add all the ingredients into a steel mixing bowl.

2. Mix all the ingredients well and add water ( 3 tbsp) into the bowl and make a dough.

3. Make small cabbage balls.

4. Take a kadai( wok) , pour oil into it and deep fry the cabbage balls.

5. Fry them well until they are golden brown.

6. Once fried keep them aside on a separate plate.

For Making the Gravy

INGREDIENTS

1) Pudhina Leaves ( 1cup)

2) Tomatoes (6)

3) Coconut milk ( 1 1/2 cup)

4) Oil ( 3 tbsp)

5) Mustard seeds (1 tsp)

6) Jeera seeds ( 1tsp)

7) Coriander powder (1/2 tsp)

8) Red chilli powder ( 1 tsp)

9) Turmeric powder ( 1tsp)

9) Ginger garlic paste ( 1 tbsp)

10) Green chilli (1)

11) Water ( 1 1/2 glasses)

Directions

1. Take the pudhina leaves clean and wash them nicely.

2. Take a kadai , add little oil into it and fry the pudhina leaves in it.

3. Once all the leaves are fried well grind these leaves in a mixer grinder and make pudhina paste.

4. Set aside this pudhina paste in a small bowl.Later this pudhina paste is added into the gravy.

5. To make coconut milk take only half of the coconut . Scrape this coconut add this scraped coconut into a mixer grinder.

6. Add water( 1 1/2 glasses) into mixer grinder and grind well.

7. Use a strainer and collect the coconut milk.

8. Add all the tomatoes into a mixer grinder and make paste.

9. Take a kadai(wok) add oil, mustard seeds, cumin seeds, let the seeds splutter once u get nice aroma from the seeds add coriander powder, chilli powder and turmeric powder fry all the spice powders.

10. Add tomato paste and ginger garlic paste into kadai fry it until you don't get any raw smell, this might take some 10 to 15 minutes.

11. Once it's fried well add the coconut milk and fried pudhina paste into it.

12. Cook the gravy until it thickens.

13. Once the gravy is thickened let the gravy cool down.

14. After the gravy is slightly cooled add the cabbage balls into the gravy.

15. If the gravy is hot and if you add cabbage balls into it the cabbage balls will become soggy.

😋😋 SERVE THIS YUMMY CABBAGE KOFTA GRAVY WITH THALIPATTI😋