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Five hrs cooking class with local farmer’s market tour

Culinary Excursion

Masalas & Curry Pastes

Cookery Workshop in Indian Bread (Four hours)

Two to Five days – Comprehensive Cookery Workshops

Vegan Cooking Class

3 days Culinary & Heritage Tour

Cabbage Foogath

Cabbage Foogath

Cabbage Foogath
Ingredients Quantity
Finely Chopped cabbage 1 cup
Curry leaves 8 nos.
Onion, finely sliced 1 no.
Asafoetida 1 pinch
Green Chili, chopped 1 no.
Grated Coconut ¼ cup
Mustard seeds ½ teaspoon
Oil 1 tablespoon
Bengal Gram (Split), soaked in water for ½ an hour and drained 1 tablespoon
Oil (Preferably Coconut oil) 2 tablespoon
Salt to taste
Preparation Method:-

  • Take a pan on high flame. Add oil, once the oil is hot add the mustard seeds. When the seeds splutter, add chopped green chili, curry leaves and asafoetida.
  •  Add the chopped onion and give a stir.
  • Add the chopped cabbage and soaked split gram dal and saute for two minutes.
  • Cover the pan and cook on low heat stirring occasionally, till the cabbage is  tender ( say 5- 7 minutes). The cabbage and the split gram dal has to be crunchy ( Al dente) and not over cooked.
  • Add the grated coconut and salt to taste. Mix well.
  • Turn off the heat and serve with chapatti or as an accompaniment with rice and dal.
  • Tip:- Cabbage Foogath goes well as an accompaniment  with Brown Rice and Goan Prawn Curry.