Last Updated on May 20, 2015 by Chef Mireille
Recently, I have become associated with a wonderful group of food bloggers (Indian and Indian inspired vegetarians), through my upcoming participation in Blogging Marathon, which I will be starting on Friday. Two week long events (I am only participating in Week 2), where we blog daily on a particular theme. I have chosen the theme of Holiday Recipes, so stay tuned…
We have decided to do an online baby shower for one of the group, who is expecting. PJ’s blog is full of lots of delicious recipes, as is all the fellow food bloggers. Great resources for delicious authentic Indian, as well as fusion cuisine vegetarian and vegan recipes. We all did one of her delicious recipes from her blog.
I decided to do her recipe for Purple Cabbage Rice. This is a delicious recipe for people, especially little ones, to get to eat cabbage. It’s colorful and the cabbage flavor is very mild, due to the spices used. Thanks PJ for a delicious recipe and good luck with your upcoming birth.
This is her original recipe, but I made a few changes due to ingredients I had on hand. Changes are indicated also.
Cooked rice -2 cups
Purple cabbage,grated-1 cup[Increase / decrease to suit your taste] ( I used about 2 cups)
Onion-1,sliced (I chopped them fine, do to my personal preference)
Mustard Seed -1 teaspoon
Fennel seeds-1 teaspoon
Cinnamon-a small piece
Curry leaves-a few (I used dried curry leaves, rehydrated in hot water)
Asafoetida powder- a pinch
Red chillies-3 (I used 1 long hot Italian pepper, cut into a few pieces)
Salt to taste
1. Heat oil in a pan and put in mustard,fennel seeds,cinnamon,curry leaves,asafetida powder and red chilllies
2. When the mustard crackles put in the onion and sauté till soft.
3. Put in the purple cabbage and stir on high heat for a minute. Don’t be tempted to add water as the color will turn blue!!!
4. Add the cooked rice and salt and mix well on medium heat.
5. Cover and cook for another minute.
6. Remove from heat and serve hot as such /with a raita /crispies.
Cilantro is one of those things you either love or hate. I belong to the first group. Because I love cilantro/coriander/dhania so much, expecially with Indian food, I added a few tablespoons as the end, but just is my preference. The recipe is still delicious without it.