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| Sindhi Kitchen |
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Sindhi Palak (Sai Bhaji)
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| Spinach | 1 Bunch |
| Tomatoes | 2 Medium |
| Brinjal (Egg Plant) | 1 Small |
| Onion | 1 Medium |
| Channa dal (Bengal gram dal)S |
1 Cup (Soaked for 2-3 hrs) |
| Green Chillies | 2-3 |
| Potato | 1 Small |
| Red chilli powder | 1 Tsp |
| Turmeric Powder | 1/2 Tsp
| Dry Mango powder | 1/4 Tsp. |
| Salt to taste |
| Water | 1/2 Cup
| For Tempering |
| Garlic | 2-3 cloves |
| Ghee | 1 Tbsp |
Wash & chop all the ingredients. Add turmeric
powder, red chilli powder salt and water. Pressure cook
for 15-20 minutes. After all steam is released, blend it well.
Make a paste of garlic. Heat ghee add garlic
paste and pour over palak. Serve it with steamed
rice or chappati. |
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| Gram flour (Besan) | 3 tbsps. |
| Oil | 2 tbsps |
| Turmeric powder | 1 tsp |
| Water | 4-5 glasses |
| Tamarid pulp | 2 tsp |
| Arhar Dal (Red gram dal) | 3/4 cup |
| Okra (Make a slit in okra lengthwise) |
1/2 lb (250 gms) |
| Potatoes (Cut each potato in 4 pieces) |
3 medium |
| Eggplant(Brinjal) (Make 2" pieces of eggplant) |
1 small |
| Cauliflower (Keep the florets of cauliflower intact) |
250 gms |
| Peas | 1/2 cup |
| Lotus roots | cut in small pieces |
| Salt to taste |
| For Tempering |
| Oil | 2 tbsps |
| Mustard Seeds | 1tsp |
| Cumin seeds | 1tsp |
| Red chilli powder | 1tsp |
| Methi Dana (optional) | 1tsp |
| Kalunji | 1tsp |
| Karhi patta | 6-7 leaves |
| Green chillies | slit lengthwise |
| Finely chopped cilantro leaves |
Heat 2 tbsps oil. Add Gram flour (besan). Fry it
for 10-15 mts (it should be few shades darker &
smell fragrant). Add turmeric powder, 4 glasses of water
and salt to taste. Keep stirring till it comes to boil.
In the mean time boil arhar dal and whisk it properly.
Add this to karhi. Fry okra, potatoes, cauliflower and
eggplant. Add all fried and other vegetables in Karhi.
Let it boil until all the vegetables are done. Add Tamarid Pulp.
Tempering
Heat 2 tbsps oil in a pan. When hot add asafoetida
powder (hing), Mustard seeds, Cumin seeds, Methi dana,
Onion seeds(kalaunji), red Chilli powder & Karhi patta.
When the seeds start spluttering pour it in karhi.
Garnish it finely chopped cilantro leaves.
Serve it hot with steamed rice.
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Atte Jo Seero (Wheat flour Dessert / Halva)
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| Wheat flour | 1 cups |
| Sugar powered | 1 cup |
| Ghee / Butter | 1 cup |
| Cardamoms | 2 or 3 (powdered) |
| Dryfruits (almond, cashewnuts, rasins,pistachios) | 1/2 cup |
| 1 tsp rose water |
Heat oil in a heavy bottomed pan. Add cardomoms. Add the wheat flour.
Roast over low heat stirring continuosly till it turns into golden brown color.
This will take approx for 15-20 minutes.
Dissolve sugar in 4 cups of water. Add this to the above mixture and and let it
simmer for another 10-15 minutes (till all the water is absorbed).
Remove from heat. Sprinkle rose water.
Serve hot garnished with Dry fruits |
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Ladoo (Wheat flour / Atte Ke)
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| Wheat flour | 2 cups |
| Sugar powered | 1 1/2 cups |
| Ghee / Butter | 1 cup |
| Cardamoms | 2 or 3 |
| Dryfruits (almond, cashewnuts, pistachios) | 1/2 cup |
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Melt about 2 tbsps of ghee in a frying pan and roast the
flour until it turns few shades darker. A nice aroma is an indication that
you have roasted for long enough.Add powdered sugar. Granular sugar may
be powdered if neccesary. Also add cardamoms to the flour. Now heat the
remaining ghee and fry cashewnuts. When light brown mix it with flour. Add
almonds & pistachios. Make the balls according to the size desired
while the mixture is still warm.
Note : Make the laddoos either in Pure ghee or Dalda
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Dhokla
| | Ingredients: |
| Semolina (suji) | 1 cup |
| Yoghurt (dahi) | 3-4 tblspn |
| green chilles | 2 |
| Coriander leaves |
| Salt to taste |
| bicarbonate soda | 1 small spoon, |
| Haldi | 1/2 tspn |
| Mustard seeds |
| Neem patta (curry leaves) |
Method: Mix 1 cup semolina with yoghurt & water
and add green chillies cut into small pieces, coriander leaves salt and
add bicarbinate soda mixed with haldi in a little water and whip all ingridients.
Then oil a round dish first and keep to steam in boiling water.
Take a little oil for frying Mustard seeds and Neem patta and mix to
the whole mixture and then dump on to the oiled round dish and steam for about
fifteen minutes and once they are done sprinkle more coriander leaves on top and
garnish with dessicated coconut and red chillies ( if available).
Submitted By: MONA H. BELANI |
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Masala Fish,
| | Ingredients: |
| Salmon fish or sole fish | 1 lb |
| Coriander leaves | 1 bunch,(1/2lb) |
| Chillies | 3-4 |
| Cloves of garlic | 8-10 |
| Tomatoes | 2 |
| coriander powder |
| Yellow powder (haldi), |
| salt to taste. |
Method: Clean fish and salt it and keep it aside.
Grind coriander leaves, chillies, garlic, tomatoes to paste.Take 2 tablespoon oil
in a karahi and add the paste mixture, also add haldi powder, coriander powder and
salt and simmer on slow fire till the oil comes to the brim then add the fish which
should be wasked one more time in little water and add 1/2 cup water to the fish
and keep on slow fire for about 15-20 minutes. when it is done eat hot
with chappatis or rice. Bon appetit!!!
Submitted By: Mona H. Belani
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Dal Pakwaan
| | Ingredients: |
| For Pakwaan: Wheat atta made for chapatis will do or knead using 4 cups
atta, oil, salt water to semi-soft dough. |
| For Dal: 2 cups chana dal soaked for 2-4hours, 1 cup moong dal
soaked for 2 hours, jeera, 2 inch ginger,green chillies chopped, turmeric, amchur powder,
salt to taste |
| Method: Divide dough into 8 portions and roll each one little bigger than chappati.
It should be thin and deep fried into oil. Hold the Pakwaan in the oil for few seconds so
that it doesn't popup with air and becomes soft. Fry on both side till it is crisp.
Like this fry all pakwaans. In a pressure cooker heat a tbsp oil. Add jeera,ginger,
chillies and both dals. Add 1 tsp amchur powder,half tsp turmeric powder,salt and
2 glasses of water. Pressure cook for 10 minutes or 3 whistles. Remove cover
if dal is very watery put it on the gas and dry it up to thick consistency.
Serve cooked dal in a bowl topped with tamarind chutney(not sweet),finely cut onion,
fried green chillies alongwith pakwaan. |
| Submitted by : Deepa Lalwani |
Onion Pakora,
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| Ingredients: |
| Chick Pea flour | 1cup |
| Onion | 1 medium sized |
| Green Chilles | 2 finely chopped |
| Clintaro | Half bunch |
| Salt To taste |
| Red Chille Powder | 1/2 tsp |
| a pinch of baking powder |
| Oil for deep frying |
Method: In a bowl take the chick Pea flour add the salt,
chilli powder,green chilles, cilantro,baking powwder & finely chopped onions
Mix it well with 1/4 cup of water. The batter should not be very thin.
Heat the Oil in a deep pan & drop a tblspn of batter in it.Fry 4-5 pakoras at a time.
When they are slightly browned turn them over and cook on the other side. do not cook it completly.
Drain the pakoras and cut them into halves and slightly press them
with your hands & refry in hot oil
Serve hot with Ketchup & mint chuntey. Decorate the plate with onions & tomatoes around
them. |
| Submitted By: Monica Tekwani |
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