Hurricane Sandy destroyed so many people’s homes, towns and communities and many are still facing difficulties.Although we didn’t suffer any damage to our property, there were power outages in our area for 4 -5 days.But for those who’ve lost their homes, their lives were torn apart in a span of a few hours.We’ve decided to help out the victims of Hurricane Sandy by offering them comforting meals to make them feel better and also providing you with relevant links to donate to the cause and make a difference in the lives of those affected by it.This event is hosted by our very own Liz of That Skinny Chick Can Bake!
If you want to make a donation,these are a few of the organisations that we recommend:
I’m making these comforting Cabbage Koftas (dumplings) in a tomato gravy.It can be made ahead and frozen or refrigerated to be heated before its served.I’ve also added some dried sweetened cranberries( instead of raisins to give it a Holiday feel) and cashews to the cabbage balls that give it a lovely sweet and nutty flavor.This dish is a very popular North Indian dish and its made in many different ways using lots of different vegetables (like spinach, zucchini) or meats.It goes very well with Naans, Rotis or even Rice.
The process begins by shredding the cabbage.In my case I just got the shredded cabbage from Trader Joe’s which made the process a lot easier.You then add the spices and gram flour (besan) which also acts as a binder.The trick is to fry these balls immediately after you’ve added salt and the spices otherwise cabbage tends to release a lot of water which then makes it difficult to fry.Once the balls are fried until golden, you can start the gravy.The gravy is a traditional North Indian curry base for making almost any curry using vegetables or meat.The balls are slowly simmered in the gravy,just before you serve the dish.A succulent rich Indian Cabbage Kofta that’s comforting in any situation.
Delicious Indian Spiced Cabbage Balls/Dumplings simmered in a Tomato Gravy!
Ingredients
- Cabbage Shredded-2 cups
- Gram Flour (Besan)-3/4 cup
- Crushed Ginger-1 tsp
- Dried Sweetened Cranberries-1 cup
- Cashews chopped-1/2 cup
- Ground Coriander-1 tsp
- Cumin Seeds- 1tsp
- Salt-1 tsp
- Oil-to deep fry
- Onion Medium-1 finely chopped
- Crushed Ginger-1 tsp
- Crushed Garlic-1 tsp
- Medium Tomatoes-3 (pureed)
- Ground Cumin-1 tsp
- Ground Coriander-1 tsp
- Garam Masala-1 tsp
- Turmeric-1/2 tsp
- Red chili powder-1/2 tsp
- Salt- to taste
- Sugar-1 tsp
- water-1 1/2 cups
- Oil 2-3 tbsp
- Coriander leaves- for garnish
Instructions
- In a deep fry pan heat oil on medium.
- In a microwave safe dish soften the shredded cabbage for about 3-4 minutes.
- Mix all Kofta Ingredients and roll into small balls.
- Deep fry the balls in the oil in batches until golden on all sides and keep aside.
- In a separate pan heat the oil and add onions.
- Fry for about 4 minutes until golden and add the ginger and garlic.
- Add the tomatoes and spices and cook until oil starts to separate from the sides.
- Add the water, bring to a boil.Lower the heat and cook for about 3-4 minutes.
- Adjust the seasonings.Your gravy is ready.
- When its time to serve, just add the balls into the gravy and cook for about 7-8 minutes. Garnish with Coriander.
- Serve hot with Naan, Roti or Rice.
Please check out all the wonderful ideas from the helping hands of my Sunday Supper friends. And consider a monetary donation if you have the resources…every dollar helps and many folks have lost nearly everything. Thank you!!!
- Orange Rolls from That Skinny Chick Can Bake!!!
- 12-Grain Buttermilk Pancake Mix from What Smells So Good
- Cranberry Bread from Home Cooking Memories
- Pork Chop Casserole from In the Kitchen with Audrey
- Basic Lasagna from Fast Food 2 Fresh Food
- Italian Sausage and White Bean Bake from Girlichef
- Spanish Chicken with Chorizo and Potatoes from Crispy Bits n Burnt Ends
- Turkey and Vegetable Pasta Bake from Gotta Get Baked
- Baked Salmon with Cucumber Salad from The Urban Mrs.
- Enchilada Pasta Casserole from Dinners Dishes and Desserts
- Spaghetti Pizza Bake from Small Wallet Big Appetite
- Gluten Free Spaghetti Squash with Pancetta from No One Likes Crumbley Cookies
- Cabbage Koftas from Soni’s Food
- Bowtie Marinara with Goat Cheese from Family Foodie
- New England Clam Chowder from The Meltaways
- Italian Wedding Soup from Hezzi-D’s Books and Cooks
- Soul Warming Butternut Squash Soup from Cupcakes and Kale Chips
- Creamy Tomato Soup with Grilled Cheese “Croutons” from Damn Delicious
- Corn Basil Handpies from Vintage Kitchen Notes
- Manhattan Clam Chowder from Noshing with the Nolands
- Comforting Broccoli Cheese Soup from Juanita’s Cocina
- San Antonio Chicken Tortilla Bake from The Weekend Gourmet
- Peruvian Steak and Potato Stir-fry from Hip Foodie Mom
- Simple Southern Red Potato Salad from Mama Mommy Mom
- Homemade Chicken Soup from Daddy Knows Less
- New Orleans Red Beans and Rice for Those in Need from The Catholic Foodie
- Sweet and Sassy Pineapple Stuffing from In the Kitchen with KP
- Pound Cake Loaf from Magnolia Days
- Fall Apple Pie from Cravings of a Lunatic
- Dairy-free Marble Cake {Marmorkuchen} from Galactopdx
- Mini Dark Chocolate Cakes with Mint Chocolate Chip Icing from The Realistic Nutritionist
- Orange Pound Cake from Basic n Delicious
- Spicy Gingerbread with a Mocha Glaze from Daily Dish Recipes
Please join on us on Twitter for #SundaySupper today, November 25, 2012, throughout the day. In the evening, we will meet at 7 PM EST for our weekly #SundaySupper live chat.