Family Fridays #11 Cabbage Subzi

Today is our tenth family Fridays! Ketaki is here to share her family with all of you! She is a lifestyle blogger and has been such a loyal reader here! I'm so excited to introduce all of you to her and her family recipe!

Share a bit about the recipe and why it’s special to your family or your spouse/partner’s family.

This recipe is not special, but it's quintessential in the Mehta household. My husband adores cabbage and we make it every week for lunch. I can make it with my eyes are closed.

The days I make this subzi, my husband messages me with, "Yummy" or  "Good Food."

Tell us a bit about your family and what makes them unique.

I am a Maharashtrian married into a Gujarati family. We are a small family consisting of my in-laws, my husband and myself.My family gives me constant support so I can pursue my career.

Despite all our differences, we share the love of food, especially my husband and I.

It has been almost two years since we were married and I have learned a lot from my MIL, especially making gujarati food. Now, I'm trying out my hand at baking and making chocolates too.

Recipe: 

1 1/4cups of cabbage (chinese style or finely chopped according to preferences)

2 boiled potatoes (diced)

1 large tomato (diced)

1 tsp mustard seeds

1 tsp cumin seeds

2 tsp kashmiri mirchi/chili powder(for color and a bit spice)

2 tsp turmeric powder

3 tsp coriander powder

3 tsp oil

3 tsp grated ginger

Salt according to taste

 

Take a large pot and add the oil. Let the oil heat up on medium heat. Put the cumin and mustard seeds and cook until it crackles.

 

Add the grated ginger and tomato . Let the tomato become soft and then put the cabbage in. Stir in the potatoes and add salt according to your taste.

 

Put a lid and let it cook for 5 mins on low or until the cabbage becomes translucent. Mix in the spices: kasmiri chili powder (Indian chili powder),turmeric powder and coriander power. Mix the veggies well.

 

After everything is combined, turn off the stove and cover the dish with a lid.

 

Serve hot with phulkas or chappatis.

If you would like to hear more from Ketaki, check out her blog. 

 

Family Fridays #10 Pretzel Cake

It's that time of week again. Family Fridays! Sirley is here to share a delicious recipe with all of us. Sirley is a lifestyle blogger at Love Ley and she writes about being a mother, food, DIY, and her life. Be sure to check out her blog and follow her on Facebook!Yeast dough:2 cups all-purpose flour mixed with 2 tbs of instant yeast1/2 cup of butter2 egg yolks2 tbs sugar1 tsp salt1/2 cups of warm milkFilling:1/2 cup of soft butter mixed with 5 tbs of sugar1 cup of raisins (soak these in hot water for 10 minutes) mixed with 1 tbs of flour andcinnamonGlaze:2 heaping tbs of baking cocoa6 tbs sugar3 tbs milk2 tbs butterMethod:Mix together sugar, egg yolk and salt so that it’s slightly frothy.Add warm milk to the mixture. Add the flour and yeast mix and melted butter bit by bit.Cover the bowl with a clean tea towel and leave to proof for 20 minutes. Once the dough has had a chance to rise divide it into two equal parts.Roll the dough out. Cover both pieces with the raisin-cinnamon mix and roll into a long roll. Twist the two rolls and arrange into a circle. Use a knife to cut slits into the dough at regular intervals. That ensures that the glaze will cover the pretzel nicely.Cover with a tea towel and leave for an additional 30 minutes.Preheat the oven to 400 degrees. Bake for 15 minutes then turn the temperature down to 350 degrees and bake for the remaining 25 minutes.While the pretzel is baking mix together the glaze ingredients. Once the pretzel is out of the over, let it cool on a wire rack for 10 minutes, then cover it with the glaze.Thank you Sirley for sharing this post with us! If you want to hear more from her follow her on Instagram, Twitter, or Pinterest.