Friday, July 24, 2015

Patta Gobhi Aloo Mutter ke Subzi

"Patta Gobhi Aloo Mutter ke Subzi"
Patta Gobhi Aloo Mutter ke Subzi is a simple vegetarian dish which is commonly prepared in most Indian homes."Patta Gobhi or Bandh Gobhi" is the Hindi name for cabbage.

Cabbage is a very versatile vegetable with numerous health benefits and is widely used in various cuisines in different forms. It can be eaten raw in the form of salads, as a quick stir fry, add it to your soup or make a dry subzi with assorted Indian spices and ejoy it with roti, paratha or as aside dish with the Dal Rice.

The recipe which I am sharing here is how I have learnt from my Mom, Its prepared in mustard oil and gets its unique flavor from Paanch phoran....which is a blend five whole spices.


Patta Gobhi (Cabbage), shredded- 4 cups
Potato, pealed and cubed - 2 medium
Green peas, shelled - 3/4th cups (I have used frozen peas)
Tomato, chopped - 1 large
Onion - 2 (1 medium size + 1 small)
Garlic cloves - 2 (fat ones)
Ginger, julienned - 1 teaspoon
Green chilies - 2 pcs
Green coriander - 2-3 tablespoons
Red chili powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Coriander Powder - 1 tablespoon
Asafoetida (Hing) - a pinch
Garam Masala powder - 1/2 teaspoon
Paanch phoran - 1 teaspoon
Bay leaf - 1
Mustard Oil -2 Tablespoon
Salt to taste
Sugar - a generous pinch


Wash the shredded cabbage, potato and green peas thoroughly and keep in a strainer to shed excess water.

Make a paste of the small onion and garlic cloves, add the red chili powder, turmeric powder and coriander powder, mix well, if needed add a teaspoon or two of water and make a paste, keep aside.

  Finely slice the medium sized onion and keep aside.

Heat oil in a kadhai, add the Paanch phoran, once the spices start popping and release there aroma add the bay leaf and asafoetida. Add the sliced onions and fry until they start changing colour. (If using mustard oil then first heat the oil to its smoking point, turn off the flame, let it cool for 2 minutes and then turn on the flame once again and continue cooking. )

Once the onions start turning brown add the onion garlic masala paste al, mix well and fry for 2-3 minutes, add sugar,mix well and addthe chopped tomatoes, fry until the tomatoes turn tender.

Add the shredded cabbage, potatoes and green peas, mix well and add salt. Minutes after adding salt the cabbage will start to wilt and will release quite a bit of water, cover and let the vegetables cook in there own juices for 5-7 minutes, keep stirring in between.

After 5-7 of cooking, the potatoes and green peas will be tender and most of the water would have dried up.(By any chance if the potatoes are not done just cover and cook for a minute or two, if needed add some water.) Mix well and add the julienned ginger, green chillies and garam masala, mix well and cover with lid and cook again for another 2-3 minutes. Add chopped green coriander, mix well and cook for 2-3 minutes.

Once done turn off the flame and serve hot along with roti, paratha or simple dal rice.


At our home most green vegetables are prepared in Mustard oil but you can easily substitute it with any cooking oil that is used at your home. 
Mustard oil has a pungent taste, if using mustard oil then first heat the oil to its smoking point, turn off the flame, let it cool for 2 minutes and then turn on the flame once again and continue cooking. 
Cabbage has a high water content, the potatoes and peas get cooked easily along with cabbage, however its better the cover and cook on medium flame, it might take a bit longer but the flavors blend well.  
Never worry about leftovers as you could use it as a stuffing in sandwiches or parathas or just reheat well and enjoy. I somehow love the leftover subzi with freshly made parathas. 

Saturday, July 18, 2015

"Kiwami Sewaiya"

"Kiwami Sewaiya"
Kiwami Sewaiya is a traditional Indian sweet dish, a speciality from the Awadh region of India which is prepared on the occasion of "Eid Al Fitr". "Eid Al Fitr" is the celebration after the thirty days of fasting during the Holy month of Ramadan.

"Kiwami Sewaiya" is made with a very fine variety of vermicilli or "Sewai" as its popularly known in India. The recipe which I am about to share is from my Mom inlaws kitchen its really delicious...hope you love it too.  


Sewaiya - 400 grams (Super fine variety)
Sugar - 1 2/3rd cup
Ghee - 3 tablespoons + 1 tablespoon
Khoya / Mawa - 3/4th cup (Unsweetened)
Cashew - 10-12 pcs
Pistachio - 16-18 pcs
Almonds - 16-18 pcs
Rasins - 1 tablespoon
Saffron - 2 generous pinch
Green cardamom - 4 - 5 pcs
Cloves - 3-4
Water - 2 cups


Soak pistachios and almonds in warm water for an 2-3 hours and remove the outer skin and chop them finely.Split the cashew from center and keep aside.

The Sewai or vermicelli comes in long strands, break them into manageable length, not very small as they will break further during the process of roasting.

Heat 3 tablespoons of ghee in a heavy bottom pot and the green cardamom along with the cloves, as soon as they start releasing there aroma add the sewaiya, keep roasting until they get an even golden brown colour. It took almost 10 -12 minutes for me to get the correct colour on low flame so please be patient. Also please keep stirring the sewaiyan as this will help them get an even brown colour. Once done remove from heat and keep aside until we prepare the syrup.

Put the sugar, saffron strands and water in a heavy bottom pot (I used the same pan) let it come to a boil and cook over medium flame until u get a one strand syrup. (Check notes for Syrup)

Once the syrup is ready add the roasted sewaiyan, mix well, cover and cook for 4-5 minutes on low flame, keep stirring every at regular interval to avoid the sewaiyan from sticking to the bottom of the pot.

Once the sewaiyan is cooked in the syrup it will absorb most of it and will become soft but not mushy if by any chance you feel that the sewaiyan are getting mushy add the leftover 1 tablespoon of ghee.
Add the mawa (break it into small pcs ) and mix well, cook on low flame for 2 minutes, (the mawa will start to melt and will mix with the sewaiyan)

Add the dry fruits, mix well cook on low flame for another 2 minutes and turn off the heat.

Serve warm or at room temperature.

"Eid Mubarak"


This Sewaiya are best made with the super fine variety of sewai, available at most Indian and Asian grocery stores. Before frying just break it to manageable length, don't make it very small as it will break further while you are roasting.

Its always better to use a big utensil which has a heavy bottom, like a pot or pateli to fry and cook the sewaiya.

The best way to check the one thread syrup is once it starts to thicken just take out a little in a teaspoon, let it cool for a minute or two, to avoid burning your hand. now touch it with your index finger, some of the syrup will stick to your finger, now touch the syrup on your index finger with your thumb, once you pull your fingers apart you will find a single thread of syrup, that means that the syrup is ready and you need to turn off the flame immediately.

I have used Almonds, Cashew, Pistachios and Rasins, but if you like you can also add grated dried coconuts, dried dates also known as chuarra etc.

Wednesday, July 15, 2015

Pan Grilled Vegetable Open Sandwich

Pan Grilled Vegetable Open Sandwich
Pan Grilled Vegetable Open Sandwich is a very easy and simple sandwich which goes well as an evening snack served along with tea or coffee. I learnt this recipe from a dear friend Sandhya who is a great cook and happened to be our neighbor in Mumbai, I take this opportunity to thank her for this simple and awesome recipe which has ever since been a family favorite at our home. The best thing about this is that the ingredients used are very basic but then the possibilities are endless.

I have used carrots, capsicum, onions and tomatoes but you could add any vegetable of your choice, like corn, cabbage and whenever available I also love to add spring onions too.

 So, here is the recipe for Pan Grilled Vegetable Open Sandwich.


Carrot, grated - 1 medium (Approximately 1 cup, loosely packed)
Capsicum, chopped - 1 medium
Tomato, chopped - 1 medium
Onion, chopped - 1 medium
Tomato ketchup - 1 1/2 tablespoon
Green chilies, finely chopped - 1 (Optional)
Black pepper, crushed - 1/4th teaspoon (Optional)
Bread - 6 slices (brown or white your choice)
Cream cheese, 2-3 tablespoons
Cooking oil - 2 tablespoon
Butter for grilling the sandwiches


Heat oil in a frying pan or kadhai, add the chopped onions and fry until it starts turning slightly brown.

Add the grated carrots and chopped capsicum (If you are using green chilies then add at this stage), fry for a minute or two and add the chopped tomatoes salt and pepper (if using). Cover and cook for 2-3 minutes.

Add the tomato ketchup, mix well and let it cook until most of the water released by the vegetables has dried up and oil starts appearing on the sides. Turn off the flame and let the vegetable mixture cool before you start assembling the sandwiches.

Apply a thin layer of cream cheese on one side of each slice and then put a generous layer of the vegetable mixture over the cheese layer, repeat process for all the slices and keep aside.

Heat a heavy bottom tawa or pan, once its hot apply some butter and place the layered bread slices, (the side with the topping should face upwards). Let it grill on one side until its crispy and gets a nice golden colour. (This should take not more that 2 minutes)

Once done flip and grill the other side (this should just take a minute or so), be quick to avoid over cooking of the toppings.

Once done turn off the gas.
Serve hot