Sin-A-Mon Tales

A chronicle of my kitchen experiments, a little healthy a little indulgent

A failed challenge and Cabbage-Onion Zunka

So till today morning I had completely forgotten about Indian Cooking Challenge and scheduled another post for today. But than Valli’s lovely looking khandvi popped up on my FB stream and I was shit, today is 15th. In the middle of all pongal preparations…idly, vada, sambhar and shakkar pongal for breakfast… sil coming for lunch and hence some good lunch (punjabi dal tadka, bharwan bhindi, dahi vada and carrot kheer for dessert) I started frantically thinking of makin khandvi. As I hadn’t planned it I didnt have any sour curd. I decided it didn’t matter and I will make anyways. Totally not paying attention to the recipe and in haste I tried to make the khandvi and the result was a huge lump of besan which surely can’t be spread and hence u dont see any post for ICC today here Sad smile But I am not going to give up I am going to try again on Monday in a calm state of mind… Till than please enjoy cabbage-onion zunka… the initial recipe that was planned for today

IMG_2263

Recipe Adapted from here

What I used

  • Cabbage – 1 cup grated (using the large grater)
  • Onion – 2 chopped
  • Besan/gram flour – 1 /2 cup
  • Mustard seeds – 1 tsp
  • Cumin seeds – 1 tsp
  • Turmeric – 1/2 tsp
  • Chilli powder and salt to taste (but I think it will taste good only slightly spicy)
  • Coriander leaves for garnishing

How I made it

  • Dry roast besan in a heavy bottom pan until it slightly changes color and leaves a lovely aroma (dont over do it, while I was cooking it there was a call that came and I roasted it little more than I would like too and hence the little darkish color)
  • Cook cabbage in some water either in microwave or on stove
  • Drain the water and keep the cabbage aside
  • Heat oil in a pan (I used a wide non stick pan and thought it was useful) and add mustard and cumin seeds to it and let it splutter
  • Add chopped onions & fry until it changes color. Add cooked cabbage, red chilli powder, besan and mix well
  • At this  lump will start forming start breaking them furiously Winking smile
  • Cook on low flame till the besan completely cooks and u have a dry sabzi ready Open-mouthed smile

We loved it and there was a little left next morning and I made stuff paranthas with it which were even bigger hits so much so that N has told me that whenever I make zunka next I have to make more next day paranthas

IMG_2275

The bottom one is the normal oil parantha and the top one is how I eat my paranthas, roasted on the gas directly

And I am sending this to CMT : Sabzi event by Jagruti

check out what my fellow foodie marathon buddies are upto? Priya Suresh,JayValli, PJPriya VaasuAzeemaReva,AyeeshaVeena&Soumya.

17 comments on “A failed challenge and Cabbage-Onion Zunka

  1. Aathira
    January 15, 2011

    I think I still like my parathas well oiled 🙂 The tandoori style just doesn’t suit me… maybe someday for health reasons I shall make the shift towards the other side too.

    • monikamanchanda
      January 18, 2011

      sigh there was such a time with me too…. enjoy till u can 😉

  2. Mehnaz
    January 15, 2011

    This luks real good! Definitely worth trying!! 🙂 Thanks for sharing 🙂

  3. Shruti
    January 15, 2011

    ohhh zunka n bhakar [ jowar roti] is a fav at home… 🙂
    U can make a slightly watered down version and then pat it on the backside of a plate. Cut into diamond shape.. its called zunka wadi. 🙂 That tastes good too. My aunts make a spring onion version sometimes.

    • monikamanchanda
      January 18, 2011

      wow i will call u one of these days to take more details on that

  4. Writerzblock
    January 16, 2011

    Oooh the parathas look yummmmmmmmm!! YOu cooked so much for Pongal? OMG, Mon you are my superstar 🙂

  5. priya srinivasan
    January 16, 2011

    Very Tempting!!!!!

  6. Swaram
    January 16, 2011

    I so want that paratha nw!!!!!!!!

  7. Priya
    January 18, 2011

    Zunka looks absolutely yummy and inviting..

  8. Srivalli
    January 18, 2011

    Oh how terrible..I dont’ think sour curds is important for setting..it is important for that katta taste. because the curd I used wasn’t sour at all..maybe it needed little more cooking..hope it turns out good next time..:)..zunka of course looks yum..I think I have a zunka on my blog too..yes we loved it too..but dont’ remember we made a paratha..nice idea..

    • monikamanchanda
      January 18, 2011

      i really dont know what went wrong, i think it was just the panic head… will try it again soon

      and try the paranthas next time u make zunka they were yummy

  9. Smitha
    January 23, 2011

    Mon, I made this today – and it was yum!!! Husband loved it too! Waiting to make paranthas tomorrow 🙂 I eat paranthas like you too – non-oiled ones.. I actually prefer the non-oily ones, I know, mad me 🙂

  10. Pingback: Complete My Thali – Roundup and the winning dish is…. | DesiFood Buzz - Exclusive indian food recipes straight from Indian kitchen.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

CAL Badge

%d bloggers like this: