1 Cup rice
2 Cups chopped pattagobhi (cabbage)
1 Table spoon oil
1/2 Tea spoon rai (mustard seeds)
1/2 Tea spoon jeera (cumin seeds) 81 more words
Where it all began….
My family is from Maharashtra and Gujarat and my husband’s is from Sindh (and Punjab and Italy, but that’s another story and another cooking challenge), so I thought it only right that I start this cook-off as a tribute to our families – we wouldn’t be here without them! 602 more words
A mildly spiced, coconut flavored with coriander, a hint of the tangy tomato with the hero of the dish Baby corn – Pulao.