When I opened my Fridge this morning to take a look at both raw and cooked vegetables to decide what to serve for lunch, one of the things I saw was a bowl of cooked cabbage leftover from last nights dinner. Instantly, I decided to use the cabbage , but make something different out of it. Here's what I did.

I mashed one large boiled and peeled potato in a large thali/plate. I put the cabbage in the mixer and gave it one spin. The mashed cabbage was then added to the mashed potato.. To that I added the following: 1 small onion finely chopped, 1 green chillie finely chopped, 1 tsp finely chopped ginger, 1 tsp rawa or sooji, 1 bread slice soaked in water and squeezed out, 1/2 tsp dhania powder, 1/2 tsp jeera powder, 1/2 tsp shah jeera, 1/4 tsp red chillie powder, salt to taste and a few coriander leaves finely chopped. I mixed all the ingredients well into a nice dough. Made small balls from it and flattened each into a round cutlet and lightly coated each with breadcrumbs. At lunch, these were fried in just 2 tbsps of oil on a non stick pan, till both sides were golden brown and served with green chutney and ketchup. 
The patta-gobi aloo tikkis/cutlets turned out to be quite a hit and will probably feature often on my weekly menu!

Dal Pakwan is an all time favourite for Sunday breakfast/ brunch among Sindhis.
Here's how you can make it at home and perhaps invite family/friends enjoy it with you.

CHANA DAL (for serving with Pakwan)

Ingredients:

1. One bowl Chana Dal (soaked in water for about one hour)
2. one medium sized onion finely chopped
3. 1 medium sized tomato (grated)optional
4.One inch piece of ginger finely chopped
5. 2 green chillies finely chopped
6. 3 tbsps oil
7.1 tsp coriander powder
8. 1/4 tsp turmeric powder
9. Salt to taste
10. Few coriander leaves finely chopped

Procedure:

Heat oil in a pressure cooker. Add ginger, green chillies and chopped onion. Sauté for a few minutes till onions are translucent. Now add Chana Da land stir for a few minutes. Then add dry spices and mix well. Add grated tomato and turn around for a couple of minutes. Finally, add salt and 2 cups of boiling water, mix well and close the pressure cooker. Lower flame after first whistle, cook for 5 minutes and turn off flame. Allow cooker to cool for a couple of minutes. Serve hot garnished with coriander leaves.

TANGY TAMARIND CHUTNEY

Ingredients:

1. A golf ball sized ball of tamarind, soaked in a cup of water
2. 1 small onion finely chopped
3. 1 green chillie finely chopped
4. 1/4 tsp red chillie powder
5. Few coriander leaves finely chopped
6. 1 inch piece jaggery(optional)
7. Salt to taste
Procedure:
Soak tamarind for about 30 minutes. Squeeze out pulp mixing well and draining through a sieve. Put pulp in a bowl. Now add all other ingredients and mix well. Serve with Dal and Pakwan

PAKWAN

Ingredients:

1. one bowl maida or refined flour
2. 4 to 5 tsps oil( for making the dough)
3. Salt to taste
4. Oil for frying the pakwans

Procedure:

Empty out flour on a flat tray/Thali . Add oil and salt and mix well. Now make a chappati like dough by adding water. The dough should be harder than that for chappatis. Mix the dough very well and smoothen with a little oil on your hands. Divide dough into small balls. Cover each ball with dry flour, flatten and roll out round and thin like a chappati. Prick holes in the rolled out pakwan with a sharp knife or fork . Heat oil in a Kadai. When hot, lower flame and put one rolled out pakwan at a time. Fry on low flame till both sides are golden brown. Drain out excessl oil and remove on a tissue.
Serve freshly made pakwans with Dal and Tangy Tamarind chutney.