Wednesday, November 18, 2009

Crispy Adai


Publishing recipe after a long time.In this post,I am writing a recipe of "Adai" ,a typical South Indian Breakfast Item.As always each and everyone in south follows a different recipe of Adai.
I got this particular recipe from my paternal grand mother Kalpagam paati.Some modifications to her recipe was done by me after I got some tips from Mrs.Nathan of Ahmedabad.
Now,let me start with the ingredients.
Raw Boiled rice 1 glass(same big one with which we drink water)
Raw Rice 1 glass
Tur Dal 1 cup
Channa Dal 1 cup
Mung Dal 1 cup
Udad Dal 1 cup

Curry leaves handful
Green chillies 10
Dry whole red chillies 10
Garlic 1 full pod
Ginger 3 to 4 inches
Hing 3 or 4 Tbspoons
Salt to taste
Haldi 2 Tbsp

1.Soak Rice and Dals together in water for 3 to 4 hours.
2.Grind the mixture in mixer to a slight coarse consistency.(Batter should not be so smooth).
3.Add Chillies,garlic cloves,Ginger,Curry leaves,hing,haldi while grinding the mixture,so that everything will be mixed well.
4.Add salt and mix it with your hands for the yeast to get in to the batter.
5.Keep it for fermentation for minimum 8 hrs.
6.In south,they prepare adais immediately without fermenting it also.But I prefer fermentation because of the additional taste.
7.Mix the batter well.
8.Make the Tawa a little Non stick(tips are given below)
9.Prepare crispy Adais and serve it with Milagai podi and chutney.

Tips for preparing Crispy dosas/Adais
I prefer Iron Tawa to Non stick because dosas prepared in Iron Tawa have real good taste.
1.Make the tawa non stick by spreading little oil(use a half cut onion or a clean cloth to spread the oil in Tawa)
2.Heat the tawa for 5 minutes.Now your tawa is ready.(This tip is for Iron tawas,not Non stick)
3.Always for the first dosa,don't spread the batter.just pour the batter as you pour it for idlis,and spread it very little so that diameter of dosa should be around just 5 to 6 cms.Add oil quite liberally for first 2 dosas so that tawa gets seasoned.close it with a lid and be patient and take the dosa from tawa.don't panic.
4.If the tawa is hot,the batter will not spread properly,batter will gather into clumps.So always spread the batter into paper dosas with lowest flame.This is the reason for sprinkling water on Tawas.That is to cool down the tawa so that batter can be spread properly.
5.After spreading the batter,increase the flame,add oil,close with a lid for adais/uttappas.
6.For non stick tawas,can use clean cloth to wipe out the tawa in simmer flame.

Saturday, July 25, 2009

Dal Dhokli

Dal Dhokli is a typical gujarati dish.It is also prepared in Maharashtra and other parts of India with different names.In Maharashtra it is known as Dal phal/Varan phal/Chakolya.
In this post I' ve published the recipe of Dal Dhokli which was taught to me by Mrs.Sonal ,my neighbour in Ahmedabad.
Dal Dhokli is a wholesome meal and can be had alone.
Tur Dal 1 cup
Wheat flour 2 cups
Oil 3 Tbsps
Red chilli Powder to taste
Turmeric/Haldi 1 tbsp
Hing/Asafoetida/Perungayam 1 tbsp
Sesame seeds/Til/Ellu 1 Tbsp
Ajwain/Ova/Omam 1 tbsp
Dhaniya powder 1 tbsp
Jira Powder 1 tbsp
Garam Masala powder to taste
Tamarind 1 lemon size
Jaggery 2 Tbsps
For seasoning
Oil 2 Tbsps
Mustard seeds
Curry leaves
Whole Red Chillies
1.Pressure cook Tur Dal with little haldi in Cooker.After that mash it well.Add more water,little asafoetida,Curry leaves,Salt,Red chilli powder in Dal.The consistency should be watery as shown in the photo.Cook Dal in Sim flame.

2.Add Water in Tamarind and make a thick Tamarind pulp and add it to the Dal ,let it cook well.
3.Mix Wheat flour,oil,salt,Chilli powder,Dhaniya powder,Turmeric,Hing,Jira powder,Ajwain,Til and add little water to knead the dough.finally add little oil and knead once again.The dough should be thick in consistency as we prepare for puris.

4.Roll the dough with a rolling pin little thicker than chappatti and cut into small pieces with a knife or shankarpali cutter.

5.Put the small pieces into the Dal one by one and cook it in sim mode.When it is half cooked ,add garam masala powder,dhaniya powder,Jira powder.

6.After the wheat flour pieces are completely cooked add jaggery.

7.In a small kadai,heat oil,add mustard seeds,jira, little methi seeds,hing,red chillies,curry leaves and add to the Dal Dhokli.

8.Serve hot with little ghee.

Wednesday, July 15, 2009

Chocolate Rolls

Hi!Resuming my recipes after a long break.
In this post,I am publishing a recipe of my mother in law.She is quite famous for chocolate rolls in our circle.
Chocolate Rolls are very simple to prepare.So note down the ingredients and gear up for this delicious sweet.

Marie Biscuits 60

Cocoa powder 3 to 4 Tbsps

Boiled and cooled milk 200ml to 250 ml

For filling
Powdered Sugar 1 1/2 cups

Dessicated coconut 200 gms

Butter(Amul or white) 200 gms

Coarse cashew nut powder 3 tbsps
Please note that it is not hard and fast to use the same qty mentioned in ingredients .Only approximate qty is specified.
1.Make a powder of marie biscuits in Mixer.Sieve the biscuit powder well.
2.Mix Marie Biscuit powder ,Cocoa powder and Milk to regular dough consistency(like puri dough)so that it can be rolled easily.

3.After mixing well, the dough will look like this.

4.Now prepare the filling mixture by mixing Dessicated coconut,powdered sugar and butter and make a dough out of it.This dough is quite looser so that application becomes easier.The filling dough looks like this.

5.Prepare medium sized balls out of the Biscuit powder dough as we do for chappatis and place the ball in between 2 plastic sheets so that rolling becomes easier and with the help of a Rolling pin, roll the ball like chappatis(can be little thicker than chappati).

6.Remove the upper plastic sheet and apply the filling dough with hands and spread the filling evenly on the base.

7.Spread cashew powder on the filling.Hold the base plastic sheet and start rolling carefully by gently pushing with the fingers.

8.Take the rolls carefully and keep it in refrigerator for 30 minutes.After 30 minutes cut it into circular pieces.

9.Serve the delicious chocolate roll and you will see smiling happy faces for sure.

Thursday, May 7, 2009

Tamarind Khajur Chutney

No Chat dish is prepared without this chutney.Whether it is Bhelpuri,Pani puri or Ragada patties this chutney is a must.This chutney can be kept in refrigerator for a week or 10 days.
Tamarind 1 tennis ball size
Khajur/dates equal to tamarind
Jaggery equal to tamarind
Jira powder
Red Chilli powder

Remove the seeds of tamarind and khajur.
Pressure cook Tamarind and khajur with 1/2 cup of water upto 2 or 3 whistles.
After cooling blend it in mixer and strain.
Add jaggery to this strained mixture.add chilli powder,jira powder and salt and bring it to a boil.let it boil for some time in SIM position.
Cool it and serve with chat dishes.

Monday, May 4, 2009

Palak/Spinach Soup

Palak soup is a favorite among greens lovers.Some like it a bit spicy and some prefer a plain soup with no additional spices.Palak doesnt have a taste of its own unlike its cousins Methi or other greens.But it gives a wide scope to a cook or a housewife to try palak in different ways.In this post I am writing a recipe of palak soup.My son likes this soup very much.
Palak/Spinach(chopped) 3 cups
Milk 1 cup
White butter 1 tbsp
Cornflour 1 tbsp
Onion (small) 1
Garlic 4 cloves
salt to taste
pepper powder to taste
Fresh cream 3 tbsp
grated cheese for garnishing
ginger 1/2 inch(optional)
green chilli 1 inch piece(optional)

Wash the palak well and chop it.cut the onion into pieces.
Cook the chopped onion and palak with a spoon of water in microwave oven in micro mode for 4 minutes.Green color is retained in microwave cooking.
If not using microwave oven then boil the water well and blanch palak for 5 minutes.
Blend the cooked palak,onion,garlic cloves in a mixer.If you want it to make it a little spicier then add ginger and green chilli piece now while blending in a mixer.
Heat a Kadai,add butter,add corn flour and stir it well without forming add milk and stir it again well.keep the gas flame in SIM mode.After cooking for few minutes,add the blended palak mixture add little water till you get soup consistency.Now add salt,pepper powder,fresh cream and cook well.garnish it with grated cheese or bread croutons or fresh cream.Serve hot.

Wednesday, April 29, 2009

Green Mango Chutney

Recently our Family friend cum Relative Jyotsna Kaku visited our house with an accompaniment.i.e.,a delicious chutney .It was just superb.As usual I wrote down the recipe and tried it twice.I came to know afterwards that this chutney is a speciality of hers.
This chutney can be taken for long distance train journeys and this goes well with Chappathis and Parathas.
Raw Green Mango/Maangaai/Kairi 1 medium
Dry Coconut/Kopra/Khobra 1 to 1 1/4 cup(grated)
Powdered Jaggery/Vellam/Guelle 2 cups(some use double the qty of grated mango)
Jira powder 1 Tbsp
Red Chilli Powder to taste
Salt To taste
For Seasoning
Oil 2 to 3 Tbsps
Methi seeds/Fenugreek seeds/Venthayam 1 to 2 tsp
Mohri/Mustard seeds/Rai/Kadugu
Roast the grated dry coconut in a kadai till it turns to reddish brown color and a typical aroma of roasted drycoconut emanates.
Peel the skin of Mango and either cut or grate it.Add roasted dry coconut to mango pieces,salt,powdered jaggery,jira powder and chilli powder.This chutney is quite spicy so may have to add more chilli powder.Grind it in mixer.
Heat a kadai,add oil ,add Methi seeds,let it become deep red and again wait for the aroma of methi seeds ,add mustard seeds,hing,a pinch of haldi and add the seasoning to chutney.crispy methi seeds add to the taste of this chutney.

Monday, April 27, 2009

Cauliflower-Methi Sabji

Cauliflower is one vegetable which can be prepared in many ways and it goes well with chappathis, Rice or can be had alone as a starter.
In this post,I am writing a recipe of a dry sabji which can be packed in lunch boxes.
Cauliflower 1(medium size)
Methi leaves/Fenugreek leaves/Vendaya keerai (chopped) 1 cup
Garlic 6 cloves
Red chilli powder
Dhaniya Jira Powder 1 tsp
Mustard seeds
Jira/Cumin seeds

First cut cauliflower into big florets.Clean it well and let it remain in water with salt and turmeric for sometime so that very small insects can be removed.
Strain the water and either blanch the florets for 5 minutes in boiling water with little salt or cook it in Microwave oven in micro mode for 3 to 4 minutes.
Finely chop the methi leaves.
In a Kadai,Add oil,Mustard seeds,Jira,Crushed Garlic,hing,haldi,add the blanched cauliflower florets,salt,chilli powder,toss them well and add methi leaves and dhaniyajira powder.
Mix them well and cover the kadai with a lid and pour little water over the lid ,keep the flame in sim mode and switch off when methi leaves are cooked well.This sabji with minimum liquid is best suited for lunch boxes.

Tuesday, April 21, 2009

Ice Cream

Preparing Ice creams at home is a dream for 90% of Housewives.If Icecreams can be prepared which is similar to the ones we get in shops,then the happiness is more than double.
I learnt this recipe from Mrs.Nahar's classes at pune.
Ingredients and method is quite easy for Ice cream.But some Instructions should be followed sincerely for the result to be good.
First I ll give the important Instructions which have to be followed.
1.Use milk which has high fat content and unboiled milk.
2.For boiling milk, use thick based nonstick pan or aluminium vessel,always boil it in high flame.
3.Milk powder should be of a good brand.
4.Before keeping Icecream for setting,remove all the items including ice trays from Freezer and set the freezer Indicator to Maximum.
5.Given proportion of Ingredients should be used perfectly.
6.Add essence ,colour,emulsion etc only after the icecream mixture cools down.Don't add it when it is hot.
7.After Icecream is completely set,Bring the Freezer indicator to normal position.
8.While blending Icecream mixture in a Mixer,air bubbles will be formed,remove all these bubbles with fingers,because these bubbles will lead to crystallization.
9.If possible use the measuring set which I had shown in Choco Tower Slices Recipe.
10.Use only Aluminium containers or plastic containers with lid for setting Icecream in Freezer.
11.If Icecream has to be served to guests ,prepare 2 days before otherwise,because of Electricity Board's Mischief I had to serve Semi Milk shake to our recent guests.
Milk 1 ltr
Butter 1 Tbsp
Cornflour 4 Tsp
Milk powder 1 cup
Stabilizer powder 1/2 Tsp
G.M.S Powder 1/2 Tsp
Ice cream Essence 1/8 Tsp (This is different from the essence like vanilla etc)
Fresh Cream 1/2 cup(100 gms)
Powdered sugar 2 Tbsp
Sugar 1 cup(200 gms) or less

In High flame,Boil the milk and stir till it completely boils.Take some milk out of it and keep aside and let it cool.
Mix Milk powder and Corn flour with the milk taken from 1 ltr Boiled milk and make a paste out of it without any lumps.
Add sugar and this paste in the milk in the main vessel .
Boil this mixture well and switch off the gas.
Stir the mixture often so that Malai or cream is not formed on milk surface.
Let the mixture cool down completely.
Mix,GMS powder and stabilizer powder in 2 tbsp of cold milk well and add to this cold mixture.
Never add GMS and stabilizer in Boiling Milk.
Add Icecream Essence,This gives the typical flavour of Icecream.
Now add the respective flavour or essence/emulsion in which Icecream has to be made.
Now Vanilla essence is added.
Beat this Mixture in Mixer well.Remove the bubbles.
Pour the mixture in Containers with lid and set it in freezer.
After some time ,when Icecream is set,Remove it from Freezer keep it out for some time,and again beat it in Mixer well.
Keep it in the Freezer for second setting.
Again,after some time,Take it out from freezer and keep aside.
Mix the Fresh cream and powdered sugar well.
If possible beat this cream mixture in a vessel kept over the Tray of ice cubes.(optional)
Now add this fresh cream to Icecream Mixture and again beat it in Mixer for third time.Take care to remove the bubbles after beating in Mixer.
(Now add dry fruits etc and mix well.)
Keep the mixture inside the Freezer for third setting.
After few hours ,Ice cream is ready to serve.

For Basic Vanilla Ice Cream

Add Vaniila essence.- 1 to 2 Tsp

For Nutty Vanilla Ice Cream
Roast required amount of Almonds,Walnuts,Cashew Nuts in a Microwave oven for 1 or 2 minutes separately and finely chop them and add these nuts to the mixture after beating it in Mixer for third time and before Third setting in Freezer.

For Chocolate Icecream
Instead of Vanilla Essence ,Mix 2 tsp cocoa powder+1/2 tsp instant coffee powder+1 to 2 tsps of Chocolate Essence before first beating in mixer.
Add choco chips after beating third time in mixer and before third setting in Freezer.

Saturday, April 18, 2009

Tomato soup

I am posting this recipe exclusively for my cousin Krishna Prasad.
Normally in Maharashtrian households we prepare a variant of Tomato soup "Tomato saar" which is quite simple without any thickeners like cornflour.This saar goes well with pulavs and khichdis.
But here I am giving a recipe which is like the soups they serve in restaurants.As any other recipe this soup can also be prepared in many ways.
Red Tomatoes (big) 4
milk 1 cup
Onion (small) 1
Corn flour 1 tbsp
Butter 1 tbsp
Sugar 1 tsp
Salt to taste
Pepper powder to taste
Grated cheese for garnishing(for kids)
Bread croutons for garnishing
fresh cream 2 tbsps

Cut Tomatoes and onion and little water,pressure cook it with 1 whistle and blend it in a mixer well,filter and remove seeds and skin.

In a kadai,Add butter,and cornflour and stir it well ,add milk and again stir well so that mixture doesn't contain any lumps.when it gets cooked a little ,add the tomato puree , sugar, salt, fresh cream,pepper powder and continuously stir ,check for the soup consistency and switch the gas off.Garnish with grated cheese and bread croutons.Serve Hot.
Tip: Instead of frying bread croutons,can roast 1/2 inch square pieces of bread in microwave oven in microwave mode for 1 or 2 minutes.The colour may not be exactly same as fried ones but can escape with little calories.

Monday, April 13, 2009

Choco Tower Slices

This is one of the easiest recipe to prepare during summer that too when relatives and their kids visit our house.Kids just love these slices.(Me too! but restrain myself due to fear of weight gain :-)) .I learnt this Recipe when I attended classes for Icecreams,Cakes,Icing,Puddings etc in Pune from Mrs.Nahar. I have posted detailed photos to avoid confusion,because in some recipes visuals are better than explanation.You have to prepare two mixtures.See the ingredients.
Marie biscuits 28
For Dipping
Boiled and cooled Milk 1/4 cup
Cocoa Powder 1 Tbsp
Sugar 1 Tbsp
For applying
Icing Sugar 1/2 cup
plain butter 1/4 cup
Milk powder 1/4 cup
Cocoa powder 1 Tbsp
Normally I use measuring cups and spoons as shown below in Cakes,Icecreams and puddings because they have markings(1 cup,1/2 cup etc) on them specifying their size and thus confusion is minimised.(These are easily available in markets.)

First prepare mixture for dipping in a separate bowl by adding milk,cocoa powder and sugar and mix it well.

Next prepare the mixture for applying in a separate medium sized bowl by mixing Icing sugar(can use powdered sugar also),Butter,Milk powder and cocoa powder.

It takes 5 minutes to mix it well.mix without lumps and form a paste.(I transferred it to a smaller bowl after mixing it.)

Dip the Marie biscuit in the dip mixture as shown below.

Place the dipped Marie biscuit in another small plate, and further dip the marie biscuits one by one and place them one above the other to form a tower.

Can make a tower of 14 biscuits,because given measure of paste can be applied for 2 such towers(14 biscuits each).
In the photo shown below the tower contains 10 biscuits.
Now apply the paste liberally over the biscuit tower to completely cover it with a spatula or use your fingers if you feel convenient.Ignore the mess now,can clean up afterwards.

Use a flat spoon to flatten the surface by moving from bottom to top of the tower and make the surface even.
If possible use a kitchen comb to give it a serrated look.

Freeze it for 1 hour.
After 1 hour,take it and place the knife on top of the tower and cut it vertically.

Cut biscuit tower vertically into slices with atleast 1/2 to 1 cm width each.

Cut the whole tower into slices and serve to the kids.Slices will vanish in a trice. :-)

Thursday, April 9, 2009

Dal Fry

In this post,I am writing a recipe which is quite famous and highly sought one in restaurants.Dal Fry can be prepared in many ways.My method is based on the recipe of our family friend Mrs.Sharma who taught me this dish when we were in Ahmedabad.Many use Udad Dal also in Dal Fry but I don't prefer it because of its slimy consistency.
Tur Dal 1 cup
Mung Dal /Payatham paruppu 1/4 cup
ChannaDal/Kadalai paruppu 1/4 cup
Onions 2 Big
Tomatoes 4 Big
Garlic 10 cloves
Ginger 1 1/2 inch piece
Green Chillies 2
Whole Red Chillies 3
Garam Masala powder 1 tbsp
Dhaniya powder 1 tsp
Jira powder 1 tsp
Chilli powder to taste
Jira 1 tsp
Curry leaves
Salt to taste
Lemon (optional)

Add little turmeric and water to all 3 Dals mixed together and pressure cook for 3 or 4 whistles till channa dal gets cooked well.
Chop Onions and Tomatoes into small pieces.
Finely chop garlic and Ginger(Don't make it to paste).
Slit Green chillies to long pieces.
In a Kadai,Heat Oil,add Jira,Green chillies,chopped garlic and ginger,Red Chillies,Curry leaves and Turmeric.
Immediately add chopped onions and saute well till golden ,add chilli powder,toss well and add Tomatoes,little water,Salt and let it get cooked well.
Now add Garam masala powder,Dhaniya powder,Jira powder and mix well.
Slightly mash the boiled Dal and add it in Kadai.Add little water to get the required consistency.
Simmer and cook well for 5 to 10 minutes.
If more sour taste is needed add lemon while serving.Garnish it with Coriander.Serve Hot.

Tuesday, April 7, 2009

Sev Tomato Sabji

This sabji is a typical gujarati sabji which is very easy to prepare but tastes very nice,I learnt this recipe when we were in Ahmedabad.My son was in Sr.Kg and in the evenings he used to attend Skating classes.I had to drop him and pick up from the class.To avoid this pain,I started waiting outside the skating arena .There I befriended many parents.One such parent was Mrs.Patel(I ve forgotten her First Name).We used to exchange some recipes.One such recipe is Sev Tomato Sabji.As any other regional dishes ,this sabji also can be prepared in 'n' number of ways.This is one of the 'n' methods.:-)

Tomatoes 500 gms
Thick Sev/Shev 200 gms(similar to omapodi/karasev)
Garlic 6 to 8 cloves(crushed)
Oil 2 tbsps
Mustard seeds 1 tsp
Cummin seeds/Jira 1 tsp
Garam Masala powder 2 tsp
Red chilli powder to taste
Jaggery 1 tbsp
Turmeric powder
Dhaniya powder 1 tsp
Jira powder 1 tsp
Salt to taste

Chop the tomatoes into pieces.(not very small).
Heat Oil in Kadai.Add Mustard seeds,Cummin seeds,Crushed garlic cloves,Turmeric,Chilli powder,Tomatoes,salt,little water and cook.
After tomatoes are half cooked ,add jaggery,Garam masala powder,Dhaniya and jira powder.
After tomatoes are cooked,add sev and simmer the flame and cook for 3 or 4 minutes and switch off the gas.Some prefer to add sev on the sabji while serving.It depends on the preference. Garnish with coriander leaves.Serve hot.

Sunday, April 5, 2009

Paneer Corn Masala

After salads and soups in my previous posts,In this post ,I would like to write on a main course side dish.(Sabji/Bhaji) which can be had along with Chappatis.Please note that here I have not used baby corn,I have used corn coblets.
Corn Coblets-2 cups
Paneer cubes- 150gms
Milk-1/4 to 1/2 cup
Onion -2
Garlic cloves-6
Ginger 1 inch piece
Cashews-4 or5
Dhaniya powder-1 tbsp
Jira powder 1/2 tbsp
Red chilli powder to taste
Garam Masala 1 to 2 tbsps
Cumins/Jira seeds
Milk cream -2 or 3 tbsps
salt to taste.
2 or 3 whole red chillies for seasoning during garnishing(optional)
Coriander leaves.
Add milk and little salt to corn coblets ,Pressure cook it upto 2 whistles.
Grind 1 onion, 1 tomato,garlic cloves, ginger and cashews into a paste.
Chop remaining 1 onion and 1 tomato into small pieces.
Add Oil in kadai,add some jira ,haldi,and finely chopped onions,toss the onion well till golden brown,then add red chilli powder,chopped tomatoes,and the ground paste,add little water and let it cook well and become homogeneous add salt,paneer cubes,garam masala powder and cook for 5 minutes.
Add the boiled corn coblets,add little water if needed.Now add dhaniya powder,jira powder and cook well.
Finally add milk cream and mix it well and switch off the gas .Garnish it with chopped coriander leaves.
For seasoning during garnishing(optional)
In a small kadai,add oil,little jira and whole red chillies.
Serve Hot.

Tuesday, March 31, 2009

Low Calorie Vegetable Soup

In this soup ,there is no blob of butter,no milk cream and no High cal thickeners.This is a vegetable soup prepared with vegetables like bottle gourd which is often looked down as poor country cousin of much preferred vegetables like potatoes and cauliflowers.Bottle gourd is one of the most recommended vegetable in Ayurveda because of its wonderful healing properties.
Bottle Gourd/Lauki(Hindi)/Suraikkai(Tamil)/Doodhi Bhopla(Marathi) (cut portion of length 5-6 inches)
Tomatoes 1 or 2
Ginger 1/2 inch piece
Carrot 1
Sweet corn coblets 2 tbsps
Mint leaves Hand ful
Black Pepper powder

Take 1/3 rd part of a medium sized bottle guard.Keep the remaining portion aside(the one shown in the ingredients photo ).
Cut the smaller portion into small pieces,cut tomatoes,carrot also into small pieces,add all the other ingredients except pepper and pressure cook the vegetables by adding little water (maybe upto 2 whistles).
Take the boiled vegetables and make it a coarse paste in mixer,few corn coblets can be kept as it is without grinding for garnishing.Add water to this mixture till it reaches the consistency of a soup,boil it ,add pepper powder and salt to taste.Sweet corn acts as a thickener and adds to the taste.Serve Hot.

Monday, March 30, 2009

Dhaba Crispy Cabbage Salad

Cabbage salad described here is prepared in Roadside Dhabas in Gujarat.Hence the title.:)
Preparing this salad is very easy.
Shredded Cabbage 2 cups
Lemon 1
Green chillies 3(depends on taste)
Coriander leaves for garnishing
For seasoning
Oil 1 tbsp
Mustard seeds
Cumin seeds/Jira

In a Kadai,add oil, mustard seeds, jira, hing, turmeric, green chillies slit lengthwise, add shredded cabbage, salt, toss all the ingredients well and add lemon juice and again mix the salad well and switch off the gas immediately and close it with a lid till serving.(Don't cook the cabbage) .Crispy cabbage adds to the taste.Garnish with coriander leaves.While serving can heat it slightly either in microwave oven or gas.