Recipes to Prevent and Control Arthritis – Horse Gram Dal Fry & Cabbage Dry Fruit Roll
Royal Horse Cram Dal Fry Cooking Recipe
Preparation time: 10 mins
Cooking time: 30 mins
- Horse gram: 250 g
- Ginger: 1½ inches
- Tomato: 3 medium
- Cumin seeds: ½ tsp
- Turmeric powder: ½ tsp
- Coriander powder: ½ tsp
- Kashmiri red chili powder: ½ tsp
- Garlic: 8-10 cloves
- Onion: 3 medium
- Asafoetida: ¼ tsp
- Bay leaf: 1
- Garam masala: ½ tsp
- Water: 800 ml
- Salt: To taste
- Soak horse gram overnight. Wash overnight soaked horse gram with fresh water and pressure cook with 500 ml water, salt, and turmeric powder on low-medium for 4 whistles.
- Heat oil in a pan. Add asafoetida, bay leaf, and cumin seeds. Cook for a minute. Add chopped ginger and garlic. Cook for a minute.
- Add chopped onion. Cook for 10 minutes. Add chopped tomatoes and salt. Cover and cook for 10 minutes.
- Add garam masala, coriander powder and red chili powder and mix well. Cover and cook for 5 minutes.
- Add horse gram along with stock and mix well. Add 300 ml of water and bring it to a boil. Mash 30% of dal fry with a masher. Cook on medium flame for 5 minutes.
- Turn off the flame. Enjoy Royal Horse Gram Dal Fry with rice.
Cabbage Dry Fruit Roll Cooking Recipe
Makes: 18 rolls
Preparation time: 20 mins
Cooking time: 40 mins
- Fresh Cabbage: 1 large
- Jaggery: 80g -100g
- Clove: 3
- Water: 500 ml
- Licorice root: 2 inches
- Desiccated coconut: 60 g
- Walnut kernels: 4
- Cashew nuts: 10
- Pumpkin seeds: 1 tbsp
- Rock salt: A pinch
- Dates: 15-17
- Almonds: 10
- Pistachios: 10
- Melon seeds: 1 tbsp
- Ghee: ½ tsp
- Remove the seeds from the dates. Mash the dates with a masher to make them smooth, if the dates are not soft enough, beat them with a pestle to make them smooth.
- Chop all nuts. Heat ghee in a pan and add all nuts and seeds. Roast till nuts start turning a little brown.
- Add desiccated coconut. Cook for 3-4 minutes.
- Add dates and a pinch of rock salt. Mix well. Cook for 2-3 minutes until the dates are hot and soft and all the ingredients are combined. Turn off the flame and let it cool down for 5 minutes.
- Grease your palm. Once the filling is cool enough to handle, make small laddoos. The laddoos need not be in perfect shape and should be slightly cylindrical in shape for easy rolling. Keep aside.
For Cabbage roll
- Wash the cabbage thoroughly. Remove the first hard layer of leaves. Make a horizontal cut at the bottom of the cabbage and carefully take out the cabbage leaves. Repeat the step to collect 9 cabbage leaves.
- Put jaggery, licorice root, cloves, and water in a pan. Bring it to the boil. Simmer for 3-4 minutes.
- When the syrup starts to thicken a bit, add cabbage leaves. Add 1 or 2 leaves at a time. Keep the flame on medium-high and cook for 5-8 minutes until the cabbage becomes soft and absorbs the flavor. Take out the cabbage from the syrup.
- Repeat the process for all the cabbage leaves. Turn off the flame. Allow the cabbage to air dry for 2-3 minutes.
- Cut the cabbage leaves vertically into two halves. If the leaves are too large, cut them into 3 pieces.
- Place a laddoo at one end of the cabbage. Roll the cabbage. No need to seal the ends, when the cabbage will dry, the ends will stick together automatically.
- Make all the cabbage rolls. Refrigerate for two hours and serve.