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Cooking time

50 to 60 minutes

Ingredients

Casing:

1 cup rice flour

1 cup water

1 teaspoon oil

Salt to taste

Filling:

1/2 cup carrot, grated

1/2 cup cabbage, grated

1/4 cup peas

1/2 cup onion, chopped into small cubes

1/4 cup capsicum, chopped in small cubes

1 ginger, grated

1/2 teaspoon turmeric powder

1 teaspoon black pepper powder

1 tablespoon oil

1 tablespoon vinegar

Soup:

1/2 cup carrot, cut into cubes

1/4 cup cabbage, cut into cubes

1/4 cup onion, cut into cubes

1/2 cup tomatoes, cut into cubes

1 stalk of celery, chopped

8 cloves garlic, minced

2 bay leaves

1 tablespoon crushed black pepper

8 cups of water

1 tablespoon oil

1/4 cup chopped coriander and mint leaves

Salt to taste

Directions

Casing:

1. In a vessel, take one cup of water, put one teaspoon of oil and salt, and bring to a boil. 

2. When the water is boiling, put the rice flour and stir it until it soaks the water and dough.

3. Remove from the fire and keep it aside to cool.

4. When it cools, knead it properly to form a dough and keep it aside.

Filling:

1. In a vessel heat the oil. Put grated ginger and fry till the raw smell goes then add turmeric powder and pepper powder and stir for a while then add all the above vegetables– carrots, cabbage, peas, onion, and capsicum and keep going till it sweats.

2. Now add salt, vinegar, coriander, and mint leaves. Stir it well, switch off the stove and cool it.

3. Now to make the kubbah. Take lemon-sized rice flour ball and flatten it into a small disc, and then put the filling in it and seal the edges with the fingers. 

4. Repeat it with the rest of the dough.

Soup:

1. In a vessel, take oil, put bay leaves, minced garlic, stir for a minute, add onion, carrot, cabbage, and tomatoes, and stir till it softens. Now add celery stalk and pepper powder.

2. Now add water and bring to a boil.

3. When the soup is boiling, slide in the kubbah balls inside it and let it cook till it doubles in size. 

4. Then switch off the stove. 

5. Garnish with coriander leaves.