Kobi na Muthia #Gujaratifood101 Cabbage/Gobhi Muthai

Muthai’s are essentially a Gujarati Snack that become family favorites easily. All you shall need is a lovely vegetable [Hero of the dish], Flours [Supporting artists], some spice, some steaming and some tempering.

It is either steamed or fried. This is how it looks like:

You shall need: [Serves 2]

1… Medium size Cabbage/Kobi [Shredded finely]

1 Cup… Besan [Gram Flour]

1/2 Cup… Kakra Gehu ka loth [Coarse Wheat flour] — However you may add the regular flour if the course one is not available, it will not affect the taste much.

1/4 cup… Vegetable oil

A pinch of Baking Soda

Enough water to make the dough and shape the muthias

1 Tsp… Mustard Seeds

2… Green Chilies [Finely chopped]

2 Tsp.. Sesame seeds

1 Tsp… Turmeric powder

Salt and red chilly powder to taste


Utensils that shall come handy:

  • A bowl to mix the dough
  • A steamer
  • A wok to temper the muthias


  • Put some salt in the shredded cabbage and let it stand for 20 min.

  • Once it leaves its water, add the flours, Turmeric powder, Red chilly powder and salt and adjust the taste.

  • Add the soda Bi carb and oil [Leave about 1 Tbsp in the measuring cup].
  • Mix very well.
  • Add enough water that it comes to the consistency of fritters/Pakodas.

  • Give it a little taste.
  • Once the steamer is ready, take little water in a bowl. Wet your hand and shape the muthias like a sausage.
  • Put them on the pre-oiled tray of the steamer.

  • Let them steam for about 15-20 min.
  • Insert a knife/skewer and check if they are done.
  • Take them out and after they are cooled a but [aka are little pliable] cut them into bite size pieces.

  • Make tempering with Hing, Sesame seeds, mustard seeds and green chillies.
  • Add the muthai pieces. Serve with love.


Things to remember:

  • Oil is added to work like “Moin” for the muthia. If we dont add enough Oil, they shall turn crumble and dry.
  • The consistency shall be that of like of biting into a yummy steamed dumpling.
  • Delicate flavors yet balanced.
  • You may use Methi, lauki and even cucumber to make this dish.

This dish goes to:

Let’s Cook: Kids Special at Tickling Palette’s blog aka Radhika’s Blog

Bon Vivant #5 at darling Sumee’s Blog


lets cook for barbecues and picnics event at Simply Sensational Food

Splash into Summer at Sarv’s blog

Fun in the Sun at Divya’s blog

Quick quesadilla ~ Blog Hop Post

Thank you Radhika for giving me a chance to be a part of the blog hop.

Quoting Radhika of Tickling Palate‘s fame

“This venture is an attempt to broaden our culinary skills, get to know each other and try out new recipes and at the same time be connected with other bloggers meanwhile making ourselves into becoming the best cook. Throw in some interaction, suggestion, ideas with a new blogger it will be added fun giving us all a chance to visit others space and going through it fully.”

For this week I am paired with the magnanimous Hema. She blogs here.

I have been a huge fan of Mexican food. It is Food for the soul.

Since I am in at Pune for sometime and dont have basic cooking facility, Hema lend a helping hand and bailed me. She gave me options of things I can make.

A huge thank you to Hema.

Hope you love the dish too.

You shall need: From her blog


  • 1/2 cup whole wheat flour
  • 1/2 cup plain flour
  • 2 tsp oil
  • 1/4 tsp salt
  • 1/4 cup baked beans (canned)
  • 1/4 cup cooking cheese or mozzarella cheese, grated
  • 1 tbsp. chilli sauce
  • 1 tbsp. chopped coriander
  • butter or oil for cooking


  1. To make the tortillas, mix all the ingredients to make a soft dough by adding enough water.
  2. Knead and divide into 6 portions.
  3. Roll out into thin rounds.
  4. Cook lightly on a griddle and keep aside.
  5. Now, divide the filling into 3 equal portions.
  6. Spread one portion of the filling on a tortilla.
  7. Cover with another tortilla.
  8. Repeat with the remaining tortillas and filling to make 2 more quesidillas.
  9. Heat griddle and using a little butter, cook the prepared quesidillas on both sides until golden brown in colour.
  10. Serve hot with salsa or tomato ketchup.

This is how it came out. I was too starved to click a better image. 😀 They taste divine ❤

Do try.


Review: Mini Punjab – Pune

I have been here twice. Once for lunch and second time for dinner [Yesterday]

Experience Lunch

What we ordered:

  • Masala Papad
  • Green Salad
  • Butter Roti
  • Garlic Naan
  • Butter milk
  • Paneer Punjabi Masala

Meal for- 2

Vegetarian meal for 2- Under Rs. 500/-


  • Masala Papad- Avoid Avoid Avoid
  • Green Salad- How can they go wrong in this? It was fine
  • Butter Roti- GREAT. In fact best I have ever had.
  • Garlic Naan- Good
  • Butter milk- Plain was nice. Masala Butter milk…Avoid
  • Paneer Punjabi Masala- Superb. Lovely silky smooth paneer and that Masala was to die for.

The most irritating part was the waiters kept coming and asking for Rice? Roti? Rice? Roti? 😐

I was tired of telling them NO! we have already ordered something or NO! Thanks you. Phew.

Over all I was happy.

Experience Dinner

What we ordered:

  • Sweet Corn Soup
  • Chicken 65

The flatmate at the guest house and I were chit chatting and were not too hungry hence though this shall be fine.

Little did we know that the Soup was very very sweet. YUCK is the work for it. I tried a few spoons and then decided to give it a miss.

The 65 on the other hand was bearable.

We returned home disgusted and hungry.

IMHO stick to basics at this place. Lovely Butter roti and paneer. Shall go back only for them.


Destination Center, Magarpatta City, Magarpatta,  Hadapsar , Pune
64781900, 9923331027


Breakfast Muffins with Bread

Ever wondered how to make use of the left over veggies from the last night? I land up in this situation most of the time. I still haven’t got the hang of cooking for 2 people, I guess.

Anyway… All I did was used bread, some left over veggies, cheese spread and muffin/cup cake tin. Voila it was a hit.

You shall need:

Any left over vegetable [I used aalu Gobhi/ Cauliflower-Potato Stir Fry]

2 Bread slices per muffin

Cheese Spread

1/4 cup…Milk



  • Place the slices on a cutting board and remove the edges of the bread.

  • Put a little cheese spread on it.

  • Place one of the slices on the cup cake tin [You might want to butter it, in case it is an aluminum one. I used Silicon one]

  • Add about a spoonful on the veggie in the center and carefully push the bread in, keeping the vegetables in the center.
  • Half the other slice and lightly cover the no-bread edges of the muffin tray. Soak the bread edges in milk and place on top. These shall turn nice and golden in the oven.

  • Put some butter [A teenie tiny dollop] on the muffin and it is ready to bake.
  • Repeat process for others.
  • Bake in a pre heated 180 C oven for 15 min or until nice golden brown on top.

Serve with love.


Sendind this to

Fast food not Fat food hosted by Kalyani of Sizzling Taste Buds brain child of Priya

What Kids love…For Summer at Smitha’s Blog started by Srivalli of Spicing your Life.

Let’s Cook: Kids Special at Tickling Palette’s blog aka Radhika’s Blog

Bake Fest #8 Brain child of Vardhini of Cook’s Joy and hosted by Resh of Daily Cuppa

Bon Vivant #5 at darling Sumee’s Blog

Splash into Summer at Sarv’s blog

lets cook for barbecues and picnics event at Simply Sensational Food

Fun in the Sun at Divya’s blog

Review: Chianti Ristorante and Wine Bar

Nestled in the heart of the melting pot of cuisines aka Koramangala, Chianti can be easily missed if you dont pay attention. It is located near Sukh Sagar at Koramangala.

We were driving by on the road towards Jyoti Niwas College and we landed up at this warm and lovely place.

We were greeted by a gentleman who seemed to be the owner of the place. A smile was in place. The servers then took us around and asked us to select a suitable location.

The place has 2 sections: Open [With Fans] and Air Conditioned. Unfortunately the Air Conditioned section had an aroma of something that was too strong for me to have a relaxed Saturday Brunch. We/I chose the Open section.

A make- your- bruschetta plate greeted us. It has 2-3 slices of toasted bread which seemed like a Baguette, Garlic pods, Fresh Basil, tomatoes and Olive oil. I came to rescue to the pati who was confused to see the a rather awkward selection of random veggies on a tray. I rubbed a garlic pod on the bread, put a few drops of olive oil, bruised the basil and layered it on top and added the Tomatoes. Then came some salt and pepper and more olive oil. As simple as it is seems, it tastes divine. Garlic- Basil – Olive Oil is a marriage made in heaven.

We ordered a Ceaser’s salad with grilled chicken and a green salad with fresh mozzarella.  Both of them were DIVINE.

We also got a basket of fresh breads. One seemed like a small roll of cibata bread, another was herb-ed bread and a few lovely soup sticks. The herb butter was a revelation.

The minestrone soup was a let down. It was a flimsy broth and lacked a note worthy flavor.

The Chenin blanc didnt let us down as it was our regular brand.

We ordered a Rustica Pizza next and to me surprise it was soaked in the veggie and cheese juices in the center. That rendered it to be not so pleasant. However the flavors were bang on.

The dessert was to die for. Peanut butter chocolate mousse with Banana tuile.  Very very highly recommended.

We were informed that the chef  was previously working for Tuscano and has now joined here. Works well for us.

We paid 2K for all the meal stated above. Seemed like a bargain to me.

Over all-

Food- 4/5 [For desserts make it 5/5]

Selection- 5/5

Ambiance- 3.5/5

Staff- 4.5/5

Price- 4/5

Here is the contact details:

12, 5th A Block, Koramangala, Bangalore
080 41132021

Happy feasting.

Of Projects, Bangalore and Pune

From today onwards I have been sent on a deputation to the Pune office for about a month.

Hmmppfff…Was the initial thought.

However after being here for more than 24 hours, I feel I could get used to the place. Then on the second thought, I was wondering is it the single-hood reminiscence or awe of being in a new city or meeting new people or being on a project after almost 6 months or breaking the rut?

I leave the alternative responses to this open till I get back to Bangalore.

About the blog, well for sometime the cooking is on the back seat as there is no setup here to cook.

No gas, no hot plate… Just a microwave [basic one].

Lets see how I fare.