This Moong Sprouts And Spinach Baked Khaman Dhokla is the healthier version of Khaman.Traditionallt this fluffy and spongy snack is made with gram flour, yogurt, spinach, sprouts and aromatic spices and herbs is steamed and is a crowd-pleaser. Baking reduces the oil used and it a guilt-free healthier option. Tangy and mildly sweet flavor, Khaman is a quick snack or a party appetizer. Make and enjoy the authentic Gujarati snack.
Spicy Cabbage and Potatoes from Bolivia
This spicy cabbage and potatoes from Bolivia is a welcome change from the everyday cabbage vegetable made at home.
This recipe actually uses Aji chillies you can use jalapenos or in my case our regular chillies which happen to be spicy.
Made simply with cabbage, potatoes, onion tomato paste, tomatoes, yellow capsicum, chillies as the main ingredients it is a treat to see and eat.
Latin American food differs from country to country and region to region. The spices used are also different and shared spices are also used in different quantities.
Bolivian cuisine is a mixture of Spanish cuisine added to the local Aymara traditional food. For a good measure, they have adapted Argentinean, French, German, Italian and Arab cuisine to suit their tastes. The local staples are corn, potatoes, quinoa and beans. The use of rice, wheat, meat like chicken and pork is common too.
The other cabbage recipes I have made in the past are Cabbage Salad, Rice Holubtsi-Ukrainian Cabbage Rolls, Cabbage Fitters.
This spicy cabbage and potatoes from Bolivia is a part of Explore Latin American Cuisine and is adapted from here.
You can serve spicy cabbage and potatoes with chapatti and rice but my girls ate it like a salad plain.
- 4 cups cabbage chopped fine
- 3 Potatoes cut into 1-inch chunks
- 1 tbs tomato paste I used tomato sauce
- ½ teaspoon tsp. sugar
- 2 tbs olive oil
- 1 cups Onion chopped
- ¾ cup yellow capsicum or bell pepper finely chopped
- 3 Tomatoes seeded and coarsely chopped
- 2-3 Green chillies finely chopped
- 1 tbs Lime juice
- Coriander coarsely chopped
- In salted boiling water blanch the cabbage for 2 minutes and transfer to ice immediately. The cabbage must be tender but crisp.
- Now add the potatoes in boiling salted water and cook till tender about 5 to 7 minutes.
- Drain the potatoes.
- Reserve ½ cup of the water add tomato paste or sauce and sugar. Stir and set aside.
- Heat oil in kadhai/wok.
- Add onion and sauté till transparent.
- Stir in tomatoes, chilli and tomato paste mixture, and cook 5 minutes, stirring occasionally.
- Stir in cabbage and potatoes. Cook 5 to 6 minutes or until cabbage and potatoes are heated through.
- Add the capsicum season with salt and pepper, sprinkle with lime juice and coriander and serve.
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Priya Suresh says
Where do you find this kind of delicious vegan dishes Archana, interesting pick dear.
Looks delicious and definitely a better choice than eating that regular cabbage .
Srivalli Jetti says
I love cabbage in our regular indian style, can always try a different one for sure!..good pick
Mayuri Patel says
Delicious looking preparation. Beats the normal cabbage sabji I make at home.
Nice variation Archana,delicious one.
Chef Mireille says
I dont know why so many people are off put by cabbage. I love it and will definitely love this version
Harini Rupanagudi says
Interesting combo and a nice variation.