SALADS, VEGETABLES & STUFFING
I had never been much of a salad lover. It was my daughter-in-law, Mehnaz, who convinced me that salads are not just healthy, but when made well, a salad can be tasty and a meal by itself. This gave me the right incentive. I began to enjoy making salads and adding them to my folder of recipes. Here, I present to you some of my signature salad recipes. I love vegetables. Creating new recipes with vegetables is a joy for me.
MY FAVOURITE CABBAGE BOMB
আমার প্রিয় বাঁধাকপির গোল্লা
SERVES
3
PREPARATION
40Mins
COOKING
45Mins
MUSHROOM SAUCE:
¼ cup butter
100 g dry shitake mushrooms, soaked and thinly sliced
2 tablespoons flour
1 ¼ cups milk
2 tablespoons soya sauce
½ teaspoon salt
½ teaspoon freshly cracked black pepper
¼ কাপপ মাখনন
১০০ গ্রাম শুঁকনো শিটাকি মাশরুম, ভিজিয়ে পাতলা করে কাঁটা
২ টেবিল চামচ ময়দা
1 ¼ কাপ দুধ
2 tablespoons soya sauce
½ teaspoon salt
½ চা চামচ কালো গোলমরিচের, গুড়ো
STUFFING:
2-litre water
2 teaspoons salt
1 whole cabbage (about 500 g)
500 g chicken, minced
½ cup cooked kalijira rice
2 teaspoons garlic paste
2 teaspoons ginger paste
¼ cup onion, minced
1 tablespoon green chillies, sliced
¼ cup coriander leaves, chopped
1 chicken egg, beaten
½ teaspoon freshly
cracked black pepper
Cheesecloth
২-লিটার জল
2 teaspoons salt
1 whole cabbage (about 500 g)
৫০০ গ্রাম মুরগির কিমা,
½ কাপ রান্না করা কালিজিরা চাল
২ চা চামচ রসুন বাটা
২ চা চামচ আদা বাটা
¼ কাপ পেঁয়াজ, কিমা
১ টেবিল চামচ কাঁচামরিচ, কুঁচি
১টি মুরগির ডিম, ফেটানো
½ চা চামচ কালো গোলমরিচের, গুড়ো
চিজক্ল
DETAILS :
SAUCE: Melt butter in a saucepan over medium heat. Add the mushrooms and sauté until tender. Stir in flour, milk, and soy sauce. Keep stirring until the sauce has thickened. Season with salt and pepper and adjust the butter sauce according to taste. This sauce can be preserved in the refrigerator for 1 month in an airtight container.
CABBAGE BOMB: In a large, wide saucepan, add water with 1 teaspoon salt and bring to a boil. Add the whole cabbage and cook for 5 to 6 minutes or until softened; drain.
IN a mixing bowl, combine all the ingredients from ground chicken to black pepper with 1 teaspoon salt. Mix thoroughly.
DIVIDE the chicken mixture evenly among the cabbage leaves and make it into ball shapes using cheesecloth. Squeeze extra water from each cabbage ball. Secure them with toothpicks.
HEAT a large steamer with water, over medium heat, place the cabbage balls in a tray and steam for about 30 minutes or until the cabbage is tender. Remove the balls from the steamer, place each ball in an individual serving bowl, and top it up with mushroom sauce.
