Jhatpat cabbage sabji

One of the most humble and quick cooking vegetable. Cabbage can also be used raw in salads like coleslaw where purple and white cabbage leaves are mixed with mayonaise and carrots…served cold this is an amazing summer salad. Todays recipe is an amazingly quick sabji, have this with phulkas, and a raita. Based on gujrati cooking, I have added crushed peanuts for added crunch, and besan to absorb the water let out when our cabbage is cooking.

Growing up in Pune, I remember my mom making cabbage in sindhi style, which she always served with pan fried boiled eggs. Then it was not my favourite vegetable. I started loving this humble vegetable after I ate coleslaw at a restaurant, when it was served as a side dish with burgers.

Years later, it has found a niche in my kitchen where it is used in stir fries, soups and yes in my Indian cooking also. True to my love of regional indian cooking, this recipe has a permanant place in my cook book. Do try it.

Ingredients

200 gms finely sliced cabbage

1 finely sliced green paprika

1 boiled, peeled and cubed potato

1 tbsp besan, ( chick pea flour)

1 tsp sugar

1 tsp cumin seeds

1 tsp mustard seeds

1/4 tsp hing

1 tsp chopped garlic

1 tbsp lime juice

2 tbsps mustard oil

Salt to taste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

2 tbsps roasted and coarsely crushed peanuts

1 tsp kitchen king or pao bhaji masala

1 sprig curry leaves

Chopped corriander leaves.

Method

Heat oil and add mustard seeds and cumin seeds.

Next add hing, curry leaves and garlic.

Saute well

Add the cabbage, paprika and saute for a minute.

Add the boiled potato, sugar, lime juice, salt, turmeric, red chilli powder, pao bhaji masala and stir till cabbage lets out water and becomes limp…about 5 mins. Now add the besan and stir.

Lastly mix in peanuts and chopped corriander leaves.

Serve piping hot with chappatis/ phulkas and a raita.

The cold sandwich cake

The cold sandwich cake

When sandwiches are mentioned everyone has thier own favourites. Sandwiches eaten during our school days in the Seventies , were very basic, as every Indian school going child will remember. Mostly white bread with butter and jam, or if you were lucky cheese and butter.Cheese was a luxury which not everyone had, especially in India. If you were lucky and had relatives staying abroad, then you would recieve small tins of kraft cheesešŸ˜Š. Of course Amul cheese cubes were already around, but were a little out of reach for an average middle class family. Back to sandwiches, my grandfather always had a slice of bread with green corriander and mint chutney as his evening snack. Those were the days when chutney was made using a grinding stone. The aroma of fresh mint and corriander leaves being crushed with green chillies and garlic is till today etched in my memory..

Whoever has lived in Pune, even for a short time will surely know about the Marzorin sandwiches. Soft crustless bread, filled with chicken, eggs, tomato and chutney… I crave these sandwiches even today…and they are a must on all my visits to Pune.

Todays recipe is a mixture of all my childhood memories..

Credit for the chicken pate filling goes to my friend hilda mascarenhas, who writes a wonderful food blog, hildastouchofspice.com. Do visit her food blog .

The cold sandwich cake

Basically you will require 3 types of fillings, and 16 slices of crustless bread

Ingredients..for chicken pate.

1 chicken breast

3 to 4 tbsps mayonaise

1 tbsps mustard paste

1 tsp honey

2 tbsps grated cucumber( helps to keep the filling moist)

Salt, pepper.

1 tbsp chopped celery leaves.

Method…

Boil the chicken in water which has been seasoned with salt and pepper.

Dispose the chicken bones, and put the meat in a food processor along with chopped celery..Pulse it and transfer the shredded chicken to a bowl, and add mayonaise, mustard, honey and cucumber. You should have a moist mixture. Keep aside.

Ingredients for second layer

4 Boiled eggs, sliced.

Sliced tomatoes

Sliced cucumber

Butter

Ingredients for 3rd layer

1/ 4 th cup mayonaise

1/ 2 cup basil leaves

2 green chillies

2 cloves of garlic

Juice of one lime

Salt

4 slices of cheese.

Method…

Blend basil leaves, chillies, garlic, lime and mayonaise together to get a pretty green spread, season with salt and a pinch of sugar.

Other ingredients are, finely sliced radishes, shredded carrot, shredded lettuce leaves, alfalfa sprouts and mayonaise.

Method

Keep 4 slices of bread on a serving platter, in a neat square.

Apply butter thinly, and add the chicken pate, level till all the 4 slices of bread are covered.

Cover with 4 slices of bread, and apply butter lightly, top with sliced tomatoes sliced eggs, and sliced cucumber…season with salt and pepper.

Cover with 4 slices of bread, apply the basil mayonaise and top with 4 slices of cheese in a single layer..

Lastly, top with 4 slices of bread, whose underside is spread with basil mayonaise.

Press down gently, and apply mayonaise all over the sandwich, covering it from all sides.

Gently press shredded lettuce, carrots all over sides and top…decorate with radish slices, cucumber slices, and alfalfa sprouts.

Chill thoroughly, cut into wedges and serve

A beautiful centerpiece is ready for your parties..

Vegetarian fish seyal

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.šŸ˜Š

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.

SINDHI TALEBADI (KEEME JO LOLO) USING SOYA GRANULES

20180216_074534ManyĀ  familiesĀ  in different parts of the world will surely have a meatloaf, or lolo as we sindhis call it on their menu. Of course the recipes will vary from the bland to the spicy or from rich to simple. Meat loaf is something which innovative housewives created using leftover cooked mince of beef, mutton or chicken. This dish has been popular in the sindhi community , and every sindhi homemaker will surely serve it on special occasions. Cooked mince and beaten eggs along with pasta come together to form a sindhi keeme jo lolo, which is normally steamed. Todays recipe is made with soya granulesĀ  and eggs.

Growing up In a sindhi household , this lolo or talebadi was made when special guests were coming for dinner. Mummy would make at least 2 thalis (a steel platter with a raised rim).. The mutton keema(minced meat) was cooked lovingly till dry with aromatic spicies and cooled. Beaten eggs and cooked pasta ( makaroni) were mixed into the keema , and pored into the greased thalis. Generous amount of tomato ketchup was applied on the top and then the thalis were put into hot steamers.. The aroma of this delicious lolo wafted into the kitchen and we as children waited for the lolo to be cooked and served. It was cut into square pieces when cool and wiped clean in minutes..:). This lolo is also protein packed, easy to cook and can be served with a salad on the side to make a complete meal

Today when I make this at home, I prefer using vegetarian soya granules/ nutri/ protina. This is my husbands favourite. Do try this recipe which is perfect for vegetarians who eat eggs.

INGREDIENTS

1 small cup of soya granules boiled in water for 10 mins, drain and squeeze out excess water.

3 tbsps oil

2 big onions finely chopped

2 tomatoes pureed

2 tsp ginger garlic paste

1 tsp shah jeeri (caraway seeds)

1 tsp red chilli powder

1 tsp garam masala

1 tsp corriander powder

salt to taste

1 cup boiled pasta..( I use elbow macaroni)

3 eggs lightly beaten

few tbsps of tomato sauce

grated cheese for garnish

chopped corriander for garnish as well as cooking

method..

HeatĀ  a pan and add 1 tbsp of oil, to this add the boiled soya granules and saute tillĀ  the granules become a little crispy. Remove and keep aside in a bowl.

In the same pan add 2 tbsps of oil and add onions,saute till limp and translucent. At this point add 1 tsp salt to the onions to hasten the browning process, cook till onions turn a golden brown.

Add caraway seeds ( shah jeeri) and ginger garlic paste.

Now add tomato puree , red chilli powder, corriander powder and garam masala.

Cook till the whole mixture comes together and oil seperates

Add soya granules and roast for a good 15 mins until fragrant.

Add 1/2 cup water and cover and cook till done.

Let the mixture be dry.. we don’t want a watery mixture.

Shut the fire and cool completely,

Mix the boiled macaroni into the cooked keema

Fold in 3 beaten eggs and chopped corriander leaves.

Pour into a greased springform pan..and dot with tomato ketchup

Garnish with grated cheese and corriander leaves

Steam in a hot steamer for 30 mins or untill set

Cool, cut into squares or wedges and serve at room temperature.

 

 

 

SINDHI LASAGNA (MANI SEYAL CAKE)

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As the name suggests , todays recipe is of the quintessential breakfast of  sindhi homes.  Down the ages, some innovative home maker thought of using left over rotis in a practical form and came up with this delicious dish. Almost all sindhi homes serve this dish, but in many forms. Seyal maani( chappati) or Seyal dabroti using bread has many different recipes. Green masala paste or an onion based gravy is cooked and either bread or rotis are added to the simmering gravy and allowed to soak up the masala gravy. The normal procedure would be to tear up the chappatis into pieces and add to boiling gravy and cooked till the liquid evaporates , which would be within a few minutes. But, my mother in law made this dish in a unique way and that was stacking the chappatis or bread with the thick gravy between layers and building it up into a layered cake. A little extra effort and a pretty looking dish was ready to be served. Resembling an Italian lasagna but made with fewer ingredients.

Growing up, mummy made this dish once a week for breakfast, mostly on saturdays and was savoured by my grandparents, the plus point being its soft texture which was easy for them to consume. The leftover green paste was stored and very often my mom applied it on a chappati, folded it into a half circle and roasted it on a hot tawa with a little oil till crisp.. a delicious side dish ready in minutes.

Do try out this recipe and enjoy a sindhi dish which does not take long to cook and with all the ingredients easily available in our homes.

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SINDHI LASAGNA OR SEYAL MAANI ( CHAPPATI)

INGREDIENTS

8 LEFTOVER CHAPPATIS

1 CUP CHOPPED CORRIANDER LEAVES

4 CLOVES GARLIC

6 GREEN CHILLIES

2 TOMATOES .. BLEND INTO A PULP

2 TBSPS FINELY CHOPPED GARLIC

1 TBSP LIME JUICE

1 TSP SUGAR

2 TSPS CORRIANDER POWDER

2 TSPS CUMIN SEEDS

1 TSP TURMERIC POWDER

SALT TO TASTE

METHOD

1.. BLEND THE CORRIANDER LEAVES , 4 CLOVES GARLIC AND 6 GREEN CHILLIS INTO A FINE PASTE WITH A LITTLE WATER AND KEEP ASIDE.

2.. HEAT 2 TBSPS OIL AND ADD THE CUMIN SEEDS, NEXT ADD CHOPPED GARLIC AND SAUTE TILL FRAGRANT, NOW ADD THE CORRIANDER POWDER AND TURMERIC POWDER, ALONG WITHE TOMATO PULP AND SALT. COOK FOR A FEW MINUTES. FINALLY ADD THE GREEN PASTE AND COOK FOR JUST 2 MINUTES, ADD LIME JUICE AND SUGAR, MIX WELL AND REMOVE INTO A BOWL.

3.. NOW TAKE A WIDE BOWL AND ADD 1 TBSP OF THE COOKED GREEN MASALA AND ADD HALF CUP OF WATER TO IT.. THIS MIXTURE IS FOR DIPPING THE CHAPPATIS, TO MOISTEN THEM.

4..HEAT ONE TBSP OF OIL IN A PAN, AND ADD 1 TBSP OF THE COOKED MASALA TO IT.

5.. GENTLY DIP ONE CHAPPATI IN THE GREEN WATER MIXTURE, AND PUT IT IMMEDIATELY INTO THE FRYING PAN, APPLY SOME GREEN MASALA ONTO IT AND REPEAT WITH ANOTHER CHAPPATI..MAKE LAYERS WITH MOISTENED CHAPPATIS AND GREEN MASALA , FINISHING WITH GREEN MASALA ON TOP LAYER, ALL THIS SHOULD BE DONE ON LOW HEAT.

6.. COVER AND COOK FOR 5 MINS.

7..SLIDE THE STACK OF CHAPPATIS GENTLY ONTO A SERVING PLATE WITH A FLAT SPATULA AND GARNISH WITH GRATED CHEESE OR CHOPPED CORRIANDER. CUT INTO WEDGES AND SERVE .