Cabbage Fugath & Mushroom Cafreal (Spiced Cilantro Sauce)
WHAT WILL YOU COOK
CABBAGE FUGATH
200 Grams Cabbage
1 tbsp Chickpea lentil
1 tsp Mustard Seeds
1 Green chili
½ tsp Black pepper powder
8 Curry Leaves (Optional)
½ tsp Sugar
A pinch of Asafotida (Optional)
2 tbsp grated coconut
2 tbsp oil
Salt to taste
MUSHROOM CAFREAL
200 grams button mushrooms
1/2 teaspoon turmeric powder
6 cloves
1/4 teaspoon poppy seeds
1/2 teaspoon cumin seeds
2 green chilies
1/2-inch piece of cinnamon
5-6 garlic cloves
1 cup (50 gr) cilantro leaves
Handful of mint leaves (optional, it adds aroma and flavor)
10 peppercorns
1/4-inch piece of ginger
1 tablespoon sugar
3 tablespoons lemon or lime juice
2 tablespoons Worchester sauce
1 medium onion, finely chopped
2/3 cup (150 ml) chicken/vegetable stock or water
4 tablespoon vegetable oil
Salt to taste
- A bowl to keep the chopped cabbage
- A plate to keep chopped green chili, curry leaves, Mustard seeds, Black pepper powder, Grated coconut, asafotida, sugar ,salt
- Small bowl to soak the lentils
- A deep pan for cooking
- 1 wooden spatula
- Gas Stove or Induction for cooking
- A plate, a bowl, a Chopping board and knife.
- Bowl to marinate the Mushrooms
- 1 plate to keep all the spices before grinding
- Mixer Grinder to grind the Masala
- Shallow pan to cook the Cafreal
- 2 tbsp and 4 tsp
- 1 wooden spatula
- 1 rubber spatula
- Gas Stove or induction for cooking
- Jug with 1 ltr water
- A plate, a bowl a Chopping board and knife.
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