Side Dishes for Rotis/Dosas/ Naan.

Sumptous Masala Cabbage Subzi.

Masala Cabbage Curry
Masala Cabbage Curry

One of the most misunderstood vegetables over the years  has been the Cabbage. It almost sends kids scurrying away from the dinig tables, as many children do not particularly find the smell of cooked cabbage palatable or even bearable.Cabbage is a sturdy, strong and abundant vegetable. Hardy and easy to grow, it is almost universally available in all countries and cultures. Cabbage belongs to the all important family of cruciferous vegetables. The members of this family of vegetables are so named for their cross shaped (crucifer) flower petals. Rich in nutrition and fiber, cabbage is an absolutely phenomenal source of Vitamin C. Even more impressive is that cabbage is famous for a specialized, naturally occurring, nitrogenous compound known as indoles. Current research indicates that indoles can lower the risk of various forms of cancer.

I always cook cabbage in south indian preparations like Cabbage Molagootal, Cabbage Kootu and easy Cabbage poriyal. But employing this in a subzi as a side for rotis was something that Ive always liked. This one is very tasty and delicious and completly negates the unacceptable aroma of cabbage cooking. Try it and your family would be hooked. In fact, they wouldn`t even guess that cabbage is the main ingredient.


1/2 a  cabbage sliced long and thin.
1 Potatoe sliced long.
2 carrots sliced long.
1 big tomato chopped in to small pieces.
A handful of peas
1 onion sliced in to thin crescents.

1 – 1 1/2 spoons of Corriander Powder.

Pinch of Garam Masala Powder.

Salt to taste.




1 tsp Ginger Garlic Paste (I make this fresh).


  • You can pre-cook the potatoes, carrots and cabbage in the microwave for 3 minutes so it saves time on the stove. Keep aside.
  • In a kadai, add 2-3 spoons of oil and for seasoning, the jeera, ginger garlic paste and allow a couple of minutes for the seasonings to saute in the oil.
  • Now add the onions and allow to saute till they are cooked.
  • Add Potatoes , Peas, carrots and cabbage to the kadai and mix in well.
  • Sprinkle enough salt, turmeric,garam masala  and the corriander powder and incorporate the flavours together.
  • After 5-6 minutes, make a small hole in the middle of the kadai and add the finely chopped tomato.
  • I guess this is done as the tomatoes do not make the subzi mushy but use the heat of the vegetables around it to slowly cook and add flavour.
  • Cover the kadai and cook on a medium low flame until the vegetables are done about 80%.
  • Cooking the vegetables completely makes the dish mushy but we need them be seperate and a little crunchy.
  • Garnish with chopped corriander and serve Hot with Parathas or rotis.
Poriyals / Kootu Varieties. · Side Dishes for Rotis/Dosas/ Naan.

Quick Cauliflower subzi.

Cauliflowers are always a welcome addition to any dish I make as cauliflowers are an excellent source of Vitamin C and dietary fiber. I am a fiber freak and try to sneak in this element of our daily requirement in any dish I create. I also have this habit of immediately cleaning with salt water, drying and storing the florets in an air tight container, so I can scoop them and add them in to any dish I am making for the day. Cauliflowers are an excellent addition to any dry subzi preparation, mixed rices, bajjis, fillings and gravies. This is one of my entry for JFI Cauliflower hosted by Paajaka Recipes.

Cauliflower Subzi.
Cauliflower Subzi.


This is a quick and simple everyday recipe, known for its simplistic presentation and flavourful taste. A handful of peas could also be thrown in for added nutrition. It`s all about innovation in everyday cooking right???


Cauliflower:                 2 cups. (cleaned and chopped in to florets)


Besan                              1 spoon


Mustard, Broken Urad Dhal, Curry Leaves, Hing.

Roast in Oil and Powder:

Toor Dhal           – 2 spoons

Bengal Gram     – 2 spoons

Dhania                 –  2 spoons

Pottu Kadalai   –  1 spoon

Red Chillis         – 5


Curry Leaves


  • Before you start, pop the cauliflower in to the microwave for 3 minutes so its almost halfway cooked. There is no need to add water, as the inherent water content in the cauliflower helps it to cook.
  • Place the tava in the stove, pour a spoon of oil,season with mustard, urad dhal, curry leaves and hing and immediately add the cauliflower.
  • Add turneric and salt according to taste and allow to cook for 5 mins or so until the raw smell is gone.
  • Add the ground powder, sprinkle besan  and serve garnished with cilantro.
  • This subzi is quick and can be coupled with roti or rice. For added nutrition and colour, pop in peas or lilva beans.