CaLDRON February 2014 - Valentine's Day Special | Page 53

RECIPES - LOVE BITES

Seyun Patata
The first dish I cooked for my husband was ‘Seyun Patata’, which
is sweet vermicelli served with spicy fried potatoes. This traditional Sindhi breakfast was his favourite and even I had pleasant
childhood memories attached to it because coincidentally it was
my father’s much-loved dish too. The first time I cooked it for
my father, it got burnt a little. Yet, my father relished it because
his special little daughter had made it. I had mastered this dish
by the time my husband’s turn came. It was a perfect choice as I was supposed to cook
something sweet for the first time in my in-law's home.

Ingredients:
For vermicelli
• 2-3 tbsp ghee
• 3-4 green cardamoms
• 2 cups vermicelli
• 4 cups hot water
• Tiny pinch of salt
• A pinch of saffron
• 1 cup sugar
• 10-15 almonds, blanched and
peeled

by Shobha Keshwani

• 10-15 pistachios, crushed
For fried potatoes
• ½ kg potatoes
• Salt, to taste
• ¼ tsp turmeric powder
• ½ tsp cumin powder
• ½ black pepper powder
• ½ tsp amchur powder
• ¼ tsp red chilli powder
• Oil, to fry

Method:
For Vermicelli
1. Heat the ghee in a pan and put in the crushed cardamoms.
2. Add the vermicelli and stir fry it stirring continuously, taking care to get an
even colour.
3. When the colour is brown, add 4 cups of hot water. If you are using the
fine, thin vermicelli, 3 cups of water will be sufficient.
4. Add a pinch of salt and saffron. Cover the pan and simmer to cook.
5. When the vermicelli is almost done, add the sugar and mix well. Simmer
it until the water from the sugar is absorbed. Thin vermicelli cooks faster
than the normal variety.
6. Garnish with crushed pistachios and almonds.
7. Serve with fried potatoes.
For Fried Potatoes
1. Cut the potatoes into cubes and put them in the salt water for 15-20 minutes. Drain the water and deep fry the potatoes.
2. Remove from the oil and sprinkle salt and other spice powders immediately. Mix well.

CaLDRON February 2014

53