Sometimes a little change, a little transformation can make things more interesting. I remember as a kid how my dislike for green vegetables would encourage my mom to use her creativity and transform a monotonous, routine veggie into an ambrosial, hearty meal. There were few vegetables like cabbage, bottle gourd, ridge gourd etc. that would top my list of "Most Disliked Vegetables" (but not anymore!!), thanks to her creativity they turned into favored ones.

Now after having two finicky kids, I realize how many challenges she must have faced to raise us (my brother, sister & I). Indeed a mother is the most inestimable creation of God, a personification of love that one can realize only after becoming a mother.

Moving on to today’s recipe, Koftas are fried balls with choice of ingredients, dipped in sauce (gravy). Now, this is something where you can let your imagination soar and explore the infinite possibilities. Today I am going to share the recipe of cabbage kofta, that I made a few days ago. This recipe is very special to me as it has been created under certain dietary restrictions (specific carbohydrate diet, in which most of the grains are prohibited). As I have discussed in my earlier post that my first born has health issues and she has been on this diet for quite some time, leading me on a constant quest of recipes that can be molded and recreated under her dietary guidelines. The twist in this recipe being gram flour (besan) substituted by split pea flour (matar ka atta). Since gram flour (besan) is prohibited in SCD, I make split pea flour at home and replace gram flour with it.