Category: Uncategorized

Kue Putu Ayu, ( snow cakes)

dessert, Uncategorized

KUE PUTU AYU

The name KUE PUTU AYU, loosely translated means pretty putu cake.( I also call these snow cakes)
These pretty little cakes are very easy to make and come in the category of kue manis( sweet cakes)
The distinct topping of  slightly salted grated coconut is the trade mark, and balances the sweetness of the kue perfectly.
Serve these at anytime of the day..people love them .
But traditionaly these are teatime treats.
No oil or butter is added, and steaming these takes hardly 15 mins.
Even after 38 years of living in Indonesia, I am still facinated with the way sweetmeats are created here like works of art.  Delicate, pretty and oh so tasty.

Serve these warm, and if you have any leftovers, keep in the fridge, in an airtight container and consume within 24 hrs.
After reheating in the steamer .

Since this is the holi season, I have made these in pretty multi coloured hues.

Holi is the festival of colours and celebrated with great gusto by indians by playing with water spray guns, vibrant colour powders rubbed into each other faces, and water balloons. The streets of India on the day of Holi look colourful , with people having fun.

Kue Putu Ayu..recipe with egg


STEP  1.
Mix 400 gms peeled grated coconut with 1/2 tsp salt and 2 tbsps cornflour.
Steam the coconut in a bowl for 15 mins.
Next,
Take about 20 small moulds, grease them very lightly and press grated coconut tightly into the grooves., keep aside.( pictures given below)
Pre heat the steamer, and cover the lid with a kitchen napkin, to prevent steam droplets from dropping onto the cakes.
.
STEP 2
In a mixing bowl add:-
2 whole eggs
175gms sugar
1/2 tsp emulsifier ( optional)
Whisk the above till sugar dissolves and eggs are fluffy and stiff.( I used an electric beater, it took me about 10 mins)
Add 2 tsps of vanilla essence.
Beat once more.

STEP 3
Sift together 200 gms of flour and 1/2 tsp baking powder. ( add 1/4 tsp baking soda incase you are not adding the emulsifier)

STEP 4
Mix together 75ml of thick  coconut milk with 125 ml of water.
( I used coconut milk from a tetra pack.)

Step 5
Add flour and coconut milk alternately to the beaten eggs and sugar.
Mix at a very low speed.

Divide the mixture into as many colours of cakes you want.
I divided into 4 bowls and added 4 different colours, blue, pink, purple and green.
Now spoon the mixture into the prepared moulds.( I used plastic moulds )
And steam for 15 mins.

Done, they come out very easily.
Serve with a hot cup of coffee.
Very pleasing eye candy, and very light to eat too. Do try these.

EGGLESS KUE PUTU AYU


STEP  1.
Mix 200 gms peeled grated coconut with 1/4 tsp salt and 1 tbsps cornflour.
Steam the coconut in a bowl for 15 mins.
Next,
Take about 10 small moulds, grease them very lightly and press grated coconut tightly into the grooves., keep aside.( pictures in comments)
Pre heat the steamer, and cover the lid with a kitchen napkin
.

In a bowl add 100 gms sugar

75ml water

75 ml coconut milk( I used a tetra pack)

Whisk everything together until sugar disolves.

Add 100 gms flour

1/2 tsp baking powder

1/4 tsp baking soda.

And mix well till no lumps remain.

Divide the batter into 3 or 4

Add colouring and mix gently.

Pour into moulds and steam for 15 mins.

Done.

NO BAKE MANGO CHEESE CAKE.

dessert, Uncategorized
No bake mango cheese cake

No-Bake Mango Cheese Cake.

India finishes off with mango season, and our mango season starts. Here in Indonesia we get many types of mangoes, MANGGA HARUM MANIS,  which reads sweet fragrant, is a yellow mango with a dark green skin, this variety is as poplular as the alphonso mango in India, each mango can weigh upto 500 gms.
We also have a variety called MANGGA GEDONG, which is almost like our alphonso mango, taste and look wise.
In the making of this cheese cake , we have used MANGGA GEDONG. Do try it. Its super easy. And really delicious. You can watch the video here.

No-Bake Mango Cheesecake
Ingredients (15cm ring mold):

BISCUIT BASE:
– Biscuit 100gms
– Melted Butter 50 gms

Recipe:
BISCUIT BASE:
– Crush the Biscuits until fine
– Mix Melted Butter
– Flatten Tightly on a prepared dish + ring mold
– Freeze While you make the cheesecake filling

CHEESECAKE FILLING:
– Cream Cheese 250 gms
– Sugar 60gms
– Lemon Zest (half  Lemon)
– Lemon Juice (Half  Lemon)
– Mango Puree 200g
– Whipping Cream 150gms
– Gelatin 7gms + Water 40ml

CHEESECAKE FILLING:
– Mix Water + Gelatin to bloom in a small container
—-
– Mix Cream Cheese and Sugar until Smooth in a large bowl ( I used a spatula)
– Add lemon’ zest
– Add half a lemon’s worth of juice
– Add 200g of Mango Puree
– Mix Well
—-
– Whisk Whipping Cream until soft peaks
– Melt the gelatin over warm water
– Add the gelatin to the filling, mix well
– Fold in the whipped cream onto the filling
– Pour onto dish and ring mold
– Freeze ~30 Min

JELLY LAYER:
– Gelatin 5g + Water 30ml
– Water 100ml
– Mango Puree 200g
– Sugar 50g

JELLY LAYER:
– Mix Water + Gelatin to bloom in a small container
—
– Heat up: Water, 200g Mango Puree, Sugar
– Add bloomed gelatin, Mix well
– Pour onto dish and ring mold
– Chill Overnight

I decorated with dragon fruit, mango pieces and mint.

** recipe credits go to my son
—-
Use hot towel for easy separation of Ring mold and cheesecake!

Srikaya Jam( Coconut and Egg jam)

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Srikaya selai
( Coconut Egg Jam)

This awesome spread is very addicting in its mellow and smooth taste. My favourite jam to have when in the mood .

I got introduced to this kaya, on one of my trips to singapore, way back in the 1980’s. Had it at Yakun kaya toast outlet, and since then I am a big fan…of both, the jam as well as the coffee shop😊

Slather it on a slice of toast and relish it , or even add  thin slices of cold butter on top of the jam , fold over and munch into it. Of course accompanied by a hot cup of coffee or tea. This kaya  stays fresh upto  a week in the fridge. Srikaya   jam is popular in traditional coffee shops across south east Asia, served with toasted bread and cups of strong filter coffee made with condensed milk, and accompanied by half boiled eggs served with a drizzle of soy sauce.

Adding a mix of  palm sugar and white sugar, gives the kaya a subtle caramalised taste.

The traditional method takes hours of slow cooking,  whereas this recipe barely takes 10 to 12 mins.

Remember to cook on a low flame.

Ingredients

200 ml thick coconut milk( I used tetrapack)

2 pandan leaves tied in a knot.( or 1/2  tsp vanilla essence)

50 gms grated palm sugar

50 gms white sugar

4  egg yolks( beat lightly with a fork)
A pinch of salt.

Method.
Take a  saucepan.
Add the coconut milk ,palm sugar, white sugar and pandan leaves.
Add a pinch of salt.
Stir gently on low heat for 5 mins.
Once the mixture is thicker remove half cup of the hot coconut milk mixture  and add to the yolks( to temper)  and mix quickly .
Now add the eggyolk mixture back to the pan and continuously stir till thick.
Another 5 to 8 mins.
Cool completely and put into a jar.
Refrigerate.

Kumaoni Raita/ Pahari Raita

main meal, Uncategorized

Raita, the unique ways in which yogurt is used in India. Most often than not, fresh raw  vegetables such as tomato, onion, cucumber, cilantro are chopped and added to whisked yogurt, which is then gently spiced up with salt , pepper etc. Raitas are served as an accompaniment with main meals to cool and refresh the palatte. The varieties of Raitas in Indian cuisine are endless, some like it sweet with fruits like pineapples added to yougurt , or some like it with Boondi( fried gramflour droplets ) in it.
Todays recipe THE KUMAONI RAITA comes from the hilly region of north India, UTTARKHAND. And uses cucumber and mustard seeds as the main ingredient.


When you talk about Uttarkhand, immediately you think of beautiful scenic mountains , high up in the clouds, where the  ice caped mountain  kiss the fluffy clouds which seem like Gossamer., and beautiful valleys and Rivers.
Also Known for  the famous pilgramage places such as Rishikesh, Mukteshwar, Haridwar and pretty hill stations like Nainital and Mussorie.
Uttarkhand has an awesome variety of food, which is simple and easy to put together.
One day I would love to visit this beautiful province, whose panaromic views have attracted me so much. Sigh!

Growing up in Pune, Yogurt in our home was served plain ,or sometimes it was made into a  potato or Boondi raita with a tadka of Rai and jeera,or if mummy was in a good mood,soft sweet dahiwaras were made , mostly on leisurely sunday afternoons . Those were the days when sunday was an important part of the week . That day was a movie date day for mummy and daddy, after which they took us to the local parks in Pune. Either Sambhaji park, or Peshwa park and sometimes to Bund garden . Childhood pleasures were simple but the memories left behind were priceless.
Koi lauta de mere  beete hue din..nostalgia.

On to the recipe, try to use cucumbers with less seeds.. My suggestion is to make the Raita in the night, to let the awesome flavours  of fresh mustard seeds merge into the yogurt. Or at least make it 6 hours before serving. This is a very simple no fuss recipe which comes together in no time. The tartness of mustard seeds, reminds one of wasabi flavours. Do try it.

Ingredients
300 gms fresh yogurt
300 gms cucumbers/ kheera
1.5 tsps mustard seeds
2 tsps cumin seeds
1 green chillies
1/2  tsp turmeric powder
Salt to taste
1/4 tsp asofoedita /hing
1 tbsp mustard oil
2 dry red chillies..broken into smaller pieces
Red chillie powder and chopped cilantro for garnish

Method.
1. Whisk the yogurt in a bowl
2. Grate the cucumbers,DO NOT squeeze the water from cucumbers.
3. Grind together green chillies, cumin seeds, mustard seeds , turmeric powder.( I have used the mortar and pestle, to grind manually) you could use a mixer grinder.
4. Add the mustard paste to the whisked yogurt and mix well. Season with salt.
5. Add grated cucumbers. Mix well, cover bowl and refrigerate for minimum 6 hours.
6. Heat mustard oil in a small pan and add hing , dry red chillies.
7. Pour this tadka over the yogurt, garnish with red chillie powder and chopped corriander. Serve chilled.
Kheere ka raita is ready to be served.

I love having this kumaoni raita with Aloo pitika and luchis and sooji ka seera.

.

Ras kalaan

main meal, Uncategorized

A vegetarian dish which is simple to cook and delicious to eat, describes Ras kalaan, which originates from the southern state of Kerala, inspite of not containing any onions, garlic or ginger, is yet so pleasing to the palette.
In today’s recipe I have added drumsticks, sweet potato, broccoli and green peas. Normally it is made using tubers like yam or potatoes. I like adding different vegetables to this, and at times, have even used mushroons, babycorn etc . Do try this recipe which comes together very quickly.
KALAAN, A name which was so unfamiliar to me years ago, until I stumbled upon it by chance when south Indian food was a big mood with me, it was that particular year when I was cooking a lot of south Indian food. Having been born and brought up In India, I love the regional food which our great country has to offer.
Back to the KAALAN, which is basically a keralite preparation, made with fresh coconut and yogurt. Its fresh and tangy taste is so refreshing , making you want to make it it often. The ideal pairing for this vegetable is rice, though I prefer having it with a roti adai(rice flour roti)or paratha.
Many of us have a image about south Indian food which probably consists of Dosa, Idli, Uttapams etc. Reality is that its a vast platter of numerous dishes which delight the palette. So, on to the recipe. Feel free to replace any vegetables with your favourites.😊

Ras Kalaan
Ingredients
4 drumsticks..scraped,cut into 4 to 5 pieces , and boiled.
1 small sweet potatoe, boiled and cubed
1/2 cup green peas( I used frozen)
1 cup broccoli flowerlets, par boiled.
(Roughly about 200 gms mixed vegetables)
1 cup fresh grated coconut
4 dry red chillies
2 cups fresh yogurt
1 tsp methi seeds (fenugreek)
1 tsp raw rice(washed)
2 tbsps palm sugar( gur) jaggery
1 or 2 green chillies
FOR TEMPERING
1 tsp mustard seeds
2 dry red chillies, broken into pcs
1 tbsp chana dal
1 tbsp urad dal
Few curry leaves
Salt
1/2 tsp Turmeric powder

Method
1. Heat 1 tsp coconut oil in a pan and add 1 tsp methi seeds and 2 dry red chillies(broken). Saute for 2 mins.
2. Grind 1 cup grated coconut, 2 cups yogurt, 2 green chillies, 1 tsp raw rice, the sauted methi seeds and dry red chillies. Grind to a smooth paste. Keep aside.
3. Heat 2 tbsps coconut oil in a pan, add 1 tsp mustard seeds, 1 tbsp chana dal and 1 tbsp udad dal, curry leaves. Saute for a while till fragrant.
4. Add the vegetables and coconut paste along with turmeric powder, salt, 2 tbsps palm sugar and half cup of water.
5. Cook for 5 to 10 mins. Untill oil seperates.
Serve hot with steamed rice, or parathas.

Vegan omelette with Premix Recipe.

snacks, Uncategorized

In a world where instant is becoming a norm, whether its instant noodles or instant meals which only need to be reheated. Everyone wants to cook something that is not time consuming or tedious and at the same time, nutritious. Today’s recipe is all that, instant and quick. A premix is always handy to have around in our pantry, and if it is a homemade premix, rest assured you are stress free knowing no preseravatives and chemicals are in it. HOMEMADE is the new normal now, especially since the world wide lockdown. A vegetarian omelette premix, which is also vegan is a boon to have, breakfast and snacking or even a light meal are suitably covered.
Growing up in Pune, my mom made a vegetarian omelette from besan(chick pea flour) frequently. This was our meal on days when she did not feel like cooking😊. 2 slices of white bread and a crisp besan omelette and tomato ketchup. Soul satisfying. I have added oats and flaxseed powder to the premix, making it more nutritious. This premix quantity will yield about 275 gms, which is good enough for about 15 medium omelettes. This premix stores well in an airtight container in the refrigerator.

Ingredients

1 cup besan( chick pea flour)
1 cup oats
1/4 cup semolina
1/4 cup flaxseed
3 tbsp white sesame seeds
1 tbsp salt
2 tsp red chillie powder
2 tsp turmeric powder
1 tsp garam masala
1 tsp saunf ( fennel seeds)
1 tsp jeera( cumin seeds)
1 tsp ajwain( carom seeds)

Method
Roast the sesame seeds for few mins and keep aside.
Grind seperately the oats and and flax seeds to a fine powder.
Mix together all the ingredients in a mixing bowl .
Store in an air tight container

To make the omelette.
In a bowl, take 2 tbsps of the premix and add about 2 or 3 tbsps of water( you might need more) mix gently and add some chopped onions and corriander leaves, and if you like it spicy add chopped chillies. Now mix and add little water to get a batter which is medium thin. Not to thin nor thick.
Heat a non stick pan, brush with oil and using about 2 or 3 tbsps of batter spread out making a thin omellete. Pour little oil around the omelette. Once crisp on the underside, flip over and let it become crisp. Serve with a chutney or chillie sauce.

Fusion Indian caramel flan

dessert, main meal, Uncategorized

Caramel, the name itself will get you imagining a beautiful golden river of sugar . Endless are the desserts which have caramel incorporated into them. Its a world wide favourite. Be it the salted caramel icecream or the luscious flans. Not to forget the alpenliebe caramel candy or the carmello cadbury chocolate both my favourites. Call this a flan, or a caramel custard , or a pudding, this dessert is always drool worthy.
Today’s recipe is my version of the caramel flan with a indian twist to it.

I have added cardamon and saffron with rose essence highlighting the pudding.
Recalling childhood days when we did not own an oven. Mummy made this pudding by steaming it . Of course she did not call it a flan, instead named it as bedhe ji pudding( egg pudding). And she always used cardamom as a flavoring . I never tried making this delicious pudding, only because either my mom or my sister always made this on my trips to India. This custard is also very popular in Parsi cuisine, called the lagna nu custard, normally served during weddings. The Parsi variation is more richly made. One of the best caramel custard pudding,I have ever eaten would be at the Dorabjee and sons Restaurant which is situated at dastur meher road , Pune. You can find the best authentic Parsi food here.
In recent years I have tried many receipes to get a good caramel flan, and this method is top rated in my diary.This flan be made by either baking it in an oven using a water bath, or by steaming it directly in a steamer.
Do try this recipe and relish it cold.

Ingredients
3 cups of full fat milk
200 ml condensed milk
3/4 cup sugar
4 eggs( at room temperature)
1/2 tsp saffrons strands soaked in a little hot water
1 tsp cardamom powder
1/4 tsp rose essence

Method
1. Boil milk and condensed milk together with the cardamom powder. Once it boils, shut the flame and keep aside. Cool completely.
2. To make the caramel, put 3/4 cup of sugar and 1/4 cup of water in a pan and heat on high heat untill sugar melts and starts browning .At this point lower the heat and allow the sugar to turn to a beautiful golden brown liquid. Try not to stir in between. Transfer this caramel to either one big oven proof dish or divide it into 2 dishes. Allow the caramel to cool.
3. Beat 4 eggs lightly and add to the cool milk mixture. Mix well and strain this mixture.
4. Add the saffron liquid and rose essence to the milk and egg mixture.
5. Pour into the caramelized bowls , cover the bowls with aluminium foil .
Bake in a preheated oven at 170 degrees celcius for 60 mins.
Cool completely before transferring to the fridge..

Overturn the caramel onto a serving platter at the time of serving.

Garnish with sliced almonds and pistas.

* For the water bath baking, I put the flan dishes in a baking tray and poured hot water into the tray , to come upto 1/4 level of the dishes.
Using this method, the flan does not dry up and retains its moisture.

Sindhi Aisi bhaji/sabji (spinach and Ridge gourd)

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Todays Delicious recipe is in memory of my dear mother in law, who made this particular version of spinach and turaiya, whenever I had given birth to my children. Supposedly very good for lactating mothers. She made sure I ate this sabji every second day for 40 days after child birth. It had to be turaiya every day, either mixed with spinach or made plain with only cardamom, which we sindhis call as phote bhugun turiyuoon And to be frank I loved eating both these variations. She sometimes served it with plain chappatis and sometimes with mitho lolo( sweet flat bread).The only thing that she omitted was chillies. Aisi, otherwise would mean only spinach cooked plain with out the addition of any other vegetables. But, this version of mummy is really very tasty..😊

The way this sabji is cooked is almost like the famous sindhi saibhaji, but the addition of turaiya gives it super silky texture. We cook it in the pressure cooker and mash it towards the end till everything is one beautiful green smooth sabji. Adding garlic once while cooking and once as a tadka just enhances the taste.

Spinach was not my favourite vegetable when we were growing up, but as an adult it definately has a special place in my list of favourite vegetables. I remember my mother making tikkis out of left over saibhaji, just by adding boiled potatoes after drying out the sai bhaji as much as possible by cooking it further. She always panfried the tikkis which were yummy… A close cousin to the hara bhara tikkis which we relish at Indian restaurants.

Do try this simple recipe and serve with any simple pulav or phulkas.

Ingredients

350 gms peeled and chopped turaiya/ ridge gourd

150 gms chopped spinach

1 big onion finely chopped

2 tomatoes sliced

4 green chillies finely chopped

2 tbsps chopped garlic

1 tbsp chopped ginger

1 tsp corriander powder

1 tsp cumin seeds

1 tsp methi seeds

1/2 tsp hing..asafoetida

1/2 tsp turmeric powder

Salt to taste

3 tbsps oil

Method..

Heat 2 tbsps oil in a pressure cooker and add methi seeds, cumin and hing. Saute till fragrant.

Add chopped onion and saute till golden brown.

Add 1 tbsp of garlic, ginger and green chillies.

Add tomatoes, corriander powder, turmeric, salt

When tomatoes are pulpy, add chopped turaiya and cook till the turaiya start letting out water.

Add the chopped spinach and 1/4 cup of water.

Close the cooker and cook for 3 to 4 whistles.

Open the lid, and churn with a wooden hand churner( mandiro) or an electric whisk.

Lastly heat 1 tbsp oil in a small pan, add 1 tbsp chopped garlic and fry till pale golden. Add this tadka to the sabji…mix well and serve.

The complete Sindhi meal with Basar jo pulav, ( onion pulav) sookha aloo( potatoes with dry spices) Boondi raita, some fryums and onion carrot achar.

Dakshin paneer do pyaaza

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Regional flavours of India are truely amazing. The same type of dish will taste differently in every state of India. The secret lies in the spices of course. Each state and sometimes even cities have some favourite spice which is dominant in most dishes. Todays recipe is the do pyaaza. Almost every indian is familiar with this dish where onion is used in 2 forms, a ground paste of onions as well as sliced onions. In todays recipe, I have used whole shallots ( also called sambhar onions) as well as sliced onions. The Dakshin or southern twist is in the simple masala made dominantly with udad dal also known as black lentils. Udad dal rules southern India where its use in almost all idli and dosa preparation is extensive. Using Paneer in this dish gives it a north Indian twist.

Growing up in Pune, my knowledge of south Indian food was limited to dosa, idli and medu wada. Going to Priya restaurant for these treats was often, and something to look forward to. The fragrance of food as you entered this small and cozy restaurant on main street was mouth watering . Of course, the waiters would always direct us to go upstairs where it was for families and ladies only.

My interest in cooking led me to try out different dishes from all over India, leaving a medly of recipes in my cookbook. Spices in the south use udad dal which is roasted slowly and powdered with red chillies and asafoetida, peppercorns etc. Aside from the mainstays,South India also has a huge variety of delicious vegetatarian and non vegetarian food.

Todays recipe is based on chettinad style of cooking. Please do try this simple dish and serve with chappaties or adai rotis made with rice flour.

Ingredients

200 gms paneer cut into cubes

15 shallots

1 sliced onion

2 sprigs of curry leaves

1 tbsp tamarind paste

1 tsp mustard seeds

1/4 th tsp hing/ asafoetida

2 or 3 dry red chillies

15 black peppercorns

1 tbsp split udad dal

Corriander leaves to garnish

Method

1. Dry roast together, udad dal, black peppercorns and dry red chillies. When the dal turns a light golden brown, shut the flame and keep aside to cool. Grind into a fine powder and keep aside.

2. Heat 1 tbsp of coconut oil, add mustard seeds , hing and curry leaves.

3. Now add whole shallots and stir fry on a low flame till the out skin of the shallots starts turning soft and light golden…about 4 to 5 mins.

4. Add the paneer and stir fry further for 5 mins and add sliced onions. Also add the tamarind paste.

5. Add salt to taste and powdered spice mixture. Mix well.

6. Cook further for few mins and add chopped corriander leaves.

Serve hot.

Vegetarian fish seyal

Uncategorized

When I say vegetarian fish, its the way this unique dish is presented. Making use of cabbage leaves to make rolls filled with a besan(chick pea flour) paste, and then deep fried , causing the cabbage to look like the skin of a fish.

Many years ago, I found this recipe in THE VEGETARIAN COOK BOOK BY SADHU VASWANI CENTER. Over the years I have made this dish frequently and with good results. It does require a little extra time, but the results are worth it.😊

Besan ki sabji is made in many different ways, the Rajhasthani people call it gaathe ki sabji, where in besan is mixed with spices, oil and water to form a dough, which is then made into small balls or cylindrical logs. These balls are then boiled in water , to be cooked and then added to delicious gravies.

We sindhis also make a delicious besan sabji, called besan ji ani. But the shape given to the dough is normally like small tikkis. These tikkis or anis are either steamed or fried, and added to different gravies.And the gravy to go with this is normally a seyal onion tomato one. Seyal gravy normally lets the onions turn just a light golden instead of brown. Its one of the basic gravies sindhis use.

The recipe I will share with you today uses besan and cabbage leaves. Do try this delicious sabji with hot phulkas…

Ingredients for the rolls

5 cabbage leaves, thick vein removed.

1 cup besan( chickpea flour)

2 tbsps chopped onion

1 tsp whole corriander seeds

1 tsp red chilli powder

1 tsp salt

1 tsp red chillie powder

1 tsp cumin seeds

1 tbsps chopped corriander leaves

1/4th to 1/3 rd cup water

Thread to tie the rolls..

Method

Soften the cabbage leaves by putting them in boiling water for a minute. Remove and pat dry.

Mix the besan, cumin seeds, red chilli powder, salt, corriander seeds and onions along with the water to make a thick paste.

Take a cabbage leaf, apply the besan paste, roll up the leaf and tie with a thread to keep it secured.

Deep fry the cabbage rolls, discard the thread and keep aside.

The cabbage after being fried looks like the skin of fish…hence the name.

Ingredients for the seyal gravy

2 finely chopped onions

3 tomatoes pureed

1 tbsp chopped garlic

1 tbsps chopped ginger

1/2 cup yogurt

1 tsp turmeric powder

2 tsps red chilli powder

1 tsp garam masala

1 tsp salt

1 tsp shah jeera…caraway seeds

1/2 tsp ajwain

Heat 2 tbsps oil in a pan, add onions and salt .

When onions turn a pale golden brown, add cumin seeds and ajwain, and ginger, garlic.

Saute well, add red chilli powder, turmeric and garam masala.

Now add pureed tomatoes and let cook for a while, when oil seperates, add beaten curd and chopped corriander leaves.

After 5 mins, add the fried cabbage rolls.

Cover and cook for 5 mins.

Serve hot with phulkas.