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Cabbage Parathas and Beet Halwa


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#1 Ravenshaw

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Posted 12 June 2014 - 03:09 AM

Just made these recipes and mmmm are they tasty! Also, the cabbage parathas are great for nestling spells into their filling and tucking them away, where they wait until someone takes a bite, and the beet halwa is a lovely, lovely pink color with a very rich sweet, salty, decadent flavor - great for love spells, encouraging a sexy night, or bringing positive energy. Sorry if my measurements are a bit off, I generally do not use recipes nor write them down.

 

Cabbage Parathas (makes 5, roughly)

1.5 cups of flour

water

oil

butter/ghee

 

Filling: 

1 quarter of a cabbage, sliced thinly and cross-chopped

onion, optional

butter

chili powder

garam masala

salt to taste

 

Mix the flour with with 1 tbsp of oil and enough water to make a dough. Mix together, and separate the dough into 5-6 equal sizes balls. Knead them well and let them rest. Meanwhile....

 

Melt butter in a large pan and throw in cabbage, onions, spices, and salt. Saute until brown and volume has reduced by about 1/4 of its original size. 

 

Take the equal sized dough balls and roll them out until they're pretty thin (1/4 of an inch or a little more). Spoon about 1/4 of a cup of filling into the center of the dough circle, then grab the ends and pinch them together, to make a little encapsulates pouch of filling. Take the bunch of dough pinched together at the center and push it gently into the paratha, then pat the entire thing flat with your hands, take care to not let the filling come out. Once it's patted down, roll it flatter very gently. Then, fry it lightly in oil or butter until it's brown. Enjoy! I suggest topping these with a little bit of thick curry yogurt or perhaps some creme fraiche. 

 

 

Beet Halwa

 

1 cup of beet root, shredded

Butter/ghee

1 cup of milk/cream

Sugar to taste

Cardamom to taste

Pinch of salt

 

Melt butter in a pot or pan. Add shredded beets, cook on medium or medium-low heat until they're soft and the color changes a bit. Then, add cardamom, milk, and salt. Simmer this mixture, stirring occasionally, until it has thickened up enough to coat a spoon and the sides easily part from the pan. Serve hot or cold, it's delicious either way! Also may be garnished with melon seeds, pumpkin seeds, sunflower seeds, or pistachios. It cuts some of the sweetness and replaces it with a full-bodied, nutty beauty.


Edited by Ravenshaw, 12 June 2014 - 03:09 AM.

RSKHFMY


#2 CailinRua

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Posted 12 June 2014 - 04:02 PM

yummy! Both sounds so good, Im going to try the beet halwa when my beets are ready, thanks for posting Ravenshaw!


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#3 Solanaceae

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Posted 13 June 2014 - 11:32 AM

I've never tried to make halwa before, sounds yummy! I'll have to try it!


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Some are born to sweet delight,

Some are born to endless night.

 

(Fragments from "Auguries of Innocence") William Blake