Learnt this from mama and ever since I remember I have been helping her shape them, I think thats te best thing I like to do even now.

Ingredients
2 cups boiled and smashed potatoes
1 cup steamed vegetables (carrots, beans, peas - cut the vegetables really small and steam them)
1/4 chopped finely cabbage
upto 1 cup bread crumbs/ fresh bread powder
1 tsp garlic
1 tsp mango powder/Amchur or to taste
1 tsp red chili powder or to taste
1 tsp cumin powder or to taste
garam masala to taste (Optional)
salt to taste
oil for deep frying

Method

1. Mix the potatoes, vegetables and cabbage.
   
2. Add the garlic, amchur, red chili powder, cumin powder, garam masala if using and salt. Mix well.
   
3. Now slowly mix in bread crumbs 1/4 cup at a time, till you feel the mixture is dry enough and holds the shape.
   
4. Make a small ball and shape it anyways you like, using a heart shape cookie cutter, or the cover of a round bottle.
   
5. Roll it in some more bread crumbs. Keep aside.
   
6. Repeat the same for the rest of the mixture.
   
7. Deep fry the cutlets till golden brown.
   
8. Serve with tomato ketchup or chutney.
   

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    
24. Karuna
    
25. Roochi
    

This is inspired by Neeta Mehta's Baked Cabbage Squares from Vegetarian Cooking. In the recipe grated cabbage is used, I just added other vegetables in there like carrots and sometimes beetroot. you can mix in what ever vegetable you feel like. We can call these baked pakodas since they are mixed with besan / gram flour and baked till crisp. They are great to make for a potluck or when you have someone over.

Ingredients
3 cups grated / chopped vegetables (This time I used grated cabbage and carrots)
1.5 cups gram flour/ besan
1.5 cups water
1 tsp ginger, grated
1/3 cup oil
1/2 cup coconut, grated fresh, frozen or desiccated
3 tbsp coriander leaves, chopped
1/4 tsp baking soda
1.5 tsp jeera/cumin powder
1.5 tsp red chili powder
1.5 tsp salt or to taste
1 tbsp sesame seeds

Method

1. Mix all the ingredients to make a thick paste, except sesame seeds.
   
2. Grease a 9 inch square baking pan.
   
3. Pour the batter in the greased pan evenly. It should be about 3/4 inch thick layer.
   
4. Sprinkle the sesame seeds on top.
   
5. Bake in a 350 F pre-heated oven for 50 minutes till it turns brownish, or cook till a knife inserted comes out clean.
   
6. Cool for 10 minutes.
   
7. Cut into 1 inch squares.
   
8. you can serve them at this stage at room temperature, or reheat it in the microwave oven and serve.
   
9. For crispier squares, just before serving, place the squares in a greased baking sheet and broil for 5 to 10 minutes till crisp. Vary the time depending on how crisp you like it.
   
10. Serve with chutney or Sauce
    

Cabbage is patta gobi in Sindhi. This is my husbands grandmothers (who we all address by mummy) recipe, I have heard that she was great cook and some of her recipes have passed down generations. I am privileged to be able to make them now. This is a quick and yummy curry normally had with chapati, roti, phulka. But try having it with bread it just soaks up the gravy and yumm. The gravy is runny like soup or rasam and the bigger the vegetables are cut the better. The veggies should have a bite to it and should not be overcooked. This is a tangy gravy with the tomatoes and yogurt if you don't like it very tangy just reduce the amount of yogurt.


Ingredients
1/2 cabbage separate each layer and keep them as big as you like.
1 carrot, cut to 1 inch wedges
10 beans, cut to 1 inch pieces
1 potato, cut to 1 inch wedges
1/2 cup onion, chopped
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
1 big tomatoes
2 green chilies
1 inch ginger
1 cup yogurt
fresh coriander leaves for garnish
salt to taste
1/2 cup water

Method

1. Puree the Tomato, green chilies and ginger together.
   
2. Heat 2 tsp oil in a pressure cooker and fry the onions till golden brown.
   
3. Add the spices like coriander powder, red chili powder and turmeric. Mix well and cook will oil separates.
   
4. Add the tomato puree and cook till oil separates.
   
5. Add all the vegetables and mix.
   
6. Beat the yogurt well, add it to the cooker.
   
7. Add 1/2 cup water or more if required. Add salt.
   
8. Give 1 whistle. (Big Cookers just one whistle is enough, I have a smaller one and give 2 whistles, The vegetables have to have a bite to them and should not be overcooked)
   
9. Open, adjust consistency, boil if you want to dry it out or add more water and give it a boil for more gravy.
   
10. Check seasoning, garnish with coriander leaves and serve.
    

Parantha's were normally made for breakfast when we were growing up. They used to so filling and satisfying. Have a healthy breakfast is so important, but these days it just a bowl of cereal and off to work. Hubby dear loves parantha's, does not matter what the filling is. This spicy and crunchy Parantha is one of our favorites.



Ingredients

Wheat Dough
2 cups wheat flour
1 tsp red chili powder
salt to taste
1 tbsp oil
water for kneading

Filling
1 cup cabbage, chopped
1/4 cup onions, chopped
2 green chillies, chopped
handful fresh coriander leaves, chopped
1 tsp cumin seeds
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chili powder
1/2 tsp mango powder
1/2 tsp sugar
1/4 tsp turmeric powder
few curry leaves, chopped
1 tsp oil
salt to taste.

Method

1. Mix the Wheat flour, red chili powder, salt and oil. Knead into a stiff dough using water. Cover and keep aside
   
2. Heat oil in a pan, add the cumin seeds, once they splutter add the curry leaves.
   
3. Add all the dry masalas.
   
4. Quickly add the onions and cabbage. Mix well.
   
5. Cover and cook for 5 minutes. (Cook for longer if you want the cabbage to be cooked more)
   
6. Add coriander leaves and keep aside.
   

1. Make a tennis size ball of the dough.
   
2. Roll it to for about 10 cm round.
   
3. Place about 2 tbsp of the cabbage filling in the center.
   
4. Fold the dough from the sides to cover the filling.
   
5. Seal the top well.
   
6. Flatten it and roll again.
   
7. Heat a tawa, place the parantha and cook on medium flame, once the side down is cooked a bit about 1 minute, turn and cook this side completely. Add a tsp of oil or ghee and turn and cook this side completely.
   
8. Serve with pickle, ketchup, chutney or curds.