Cabbage Subzi - Indian Recipes
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You two are great! I look forward to each new video. Keep up the good work.
Thanks
3 years ago 6
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more turmeric you put in cabbage and cauliflower dishes, the better it tastes. :)
2 years ago 5
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Great cooking show you two lovely ladies, thank you so much!
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You guys rock:-) continue to inspire hungry diners...
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Hi Hetal/Anu....Awesome n simple dish ...please post more such wonderful n simple vegatable dishes ...which can be a lot of help to bachelors like me!...:)
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like if you dont like my comment :3
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yummmmmmmmmmmmmm
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Are the mustard seeds and Daal supposed to be crunchy?
TrueZeal 3 weeks ago
@TrueZeal : The mustard seeds are small and once they pop, they soften up further. As for the Daal - it is crunchy right off the stove but over time it does soften up as well. Both the ingredients add a great dimension to the flavor and texture of the dish :)
ShowMeTheCurry 3 weeks ago
Hi Hetal/Anuja..
Just wantd to ask u guys.. whr did u get ur spatula from? ... I was looking for a similar one since long, cudnt find though...
Good wrk.. keep going :)
-Sudha
luvurself9 7 months ago
@luvurself9
We got it a long time ago but cannot find it anymore. Sorry.
ShowMeTheCurry 7 months ago
I tried this but I'm not sure if I did something wrong because the daal were really hard and inedible. I don't know how to prevent this. I might have fried them too much. Perhaps the cabbage wasn't moist enough. Not sure. Could adding some water with the cabbage help with that? Any ideas? Thanks. Love your recipes.
theinquisitor 1 year ago
@theinquisitor
If the oil is too hot, it may brown the daal really fast and not give it enough time to cook through. Usually, cabbage produces enough of its own juices that you would not have to add additional water.
ShowMeTheCurry 1 year ago