Side Dishes

Cabbage Kofta Recipe

Cabbage koftas are a wonderful treat to every day dinner menu. Cabbage koftas are vegetarian alternative to meatball. The finely grated cabbage mixed with spices and besan (gram flour) and deep fried, then simmered in to the spicy gravy.

for the koftas
3 cups cabbage, finely chopped
1 cup besan
¼ tsp turmeric powder
¼ tsp red chili powder
¼ tsp garam masala
1 tsp carom seeds
1 tsp dahi
A pinch of hing
A pinch of baking soda
Salt as required
¼ cup of water
Oil for shallow frying
for the gravy
3 tomatoes, finely chopped
1 large onion, finely chopped
½ inch ginger, crushed
3 garlic cloves, crushed
1 black cardamom
2 green cardamoms
1 inch cinnamon
3 cloves
1 bay leaf
¼ tsp turmeric powder
¼ tsp red chili powder
½ tsp coriander powder
2 tbsp oil
½ tsp kasuri methi
1 tbsp bitter
2 cups water
3 tbsp cream
Salt as required
Chopped coriander leaves for garnish.
for the koftas Mix the cabbage, carom seeds, powders, hung, curd and salt together well. Keep the mixture aside for thirty minutes. Add the besan flour and baking soda and mix well. Pour in the water if the mixture become too dry. Stir well. Drop spoonfuls of the cabbage mixture into a pan of hot oil. Fry the koftas until they are crisp and golden. Place the koftas on a sheet of kitchen paper to seep out excess oil. for the curry Fry the bay leaf, cardamoms, cinnamon and cloves in hot oil for about ten seconds. Add the onions, stir and fry until golden. Add the ginger garlic paste and sauté for ten seconds. Add the tomatoes and powders and stir well. Remove the mixture from the stove, allow it to cool and the grind it into a smooth paste. Add ¼ cup of water before grinding. Heat the butter in a pan on a low flame. Stir in the paste and then add two cups of water. Add salt as required and allow the mixture to simmer until it thickens slightly. Add the cream and stir. Then, stir in the kasuri methi. Remove the curry from the stove and add the cabbage koftas. Garnish the kofta curry with coriander leaves. Serve with rice, naan or rotis.


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This crispy fried chicken sandwich recipe is better than Chik-Fil-A, Popeye's or McDonald's! The chicken breast is brined in pickle juice, breaded with flavorful seasonings, fried until golden brown, and then piled on a toasted brioche bun with lettuce, tomato, pickles and mayonnaise. Serve the sandwich with a side of waffle fries and homemade Chik-Fil-A sauce for dipping!

4 chicken cutlets
1/2 c milk
1/2 c dill pickle juice
2 c all purpose flour
2 T confectioners sugar
2 t baking powder
2 t paprika
2 t kosher salt
1/2 t black pepper
1/2 t garlic powder
1/4 t onion powder
1 egg
oil ( for frying )
4 sandwich buns ( buttered and griddled )
Optional for serving ( lettuce, tomato, mayonnaise, pickles )
Chik-Fil-A Sauce:
1/2 c mayonnaise
2 T barbecue sauce
1 T honey
2 t prepared yellow mustard
1 t lemon juice
  • In a large bowl, whisk together the milk and pickle juice.
  • Add the chicken to the milk mixture and toss to coat. Cover with plastic wrap and refrigerate for at least 8 hours or up to (but...
    See the full directions on my site


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