Thursday, February 16, 2017

SAAYE MASHALE MEI VANGAN / BRINJAL CURRY IN GREEN MASALA / HARE BHARE BAIGAN



Here is a brinjal recipe made with aromatic green masala. This masala is very much used in the Sindhi Cuisine to make many dishes. You can make it dry or with gravy as you prefer. You can serve it with rotis, rice or pulao.




Ingredients:
Brinjals .. 8-10 ( small variety)
Coriander powder .... 1 tsp.
Turmeric powder ..... 1/4 tsp.
Salt ......... to taste
Oil

For Green Masala


Coriander Leaves.....1 cup
Mint leaves ........... 1/2 cup
Green Chillies........2-3
Onions................1 chopped
Tomatoes...........1 chopped
Garlic.................7 to 8 cloves
Ginger ...............1 inch piece
(Grind the above ingredients to make the green masala.)




Method:

1. Wash and slit the brinjals leaving the stem intact. Soak them in salt water.

2. In a pan add a little oil and shallow fry the brinjals on medium flame and simmer until half done. Remove and set aside.

3. In the same pan heat a little oil and add the green masala paste. Add the salt, turmeric powder and coriander powder.

4. Put the fried brinjals. Add half cup water and simmer to cook. If you need more gravy to serve with rice, add 1 cup water.





Wednesday, February 1, 2017

BESANA JO CHILLO / BESAN KA CHEELA / SAVOURY GRAM FLOUR PANCAKE


Besana jo Chillo is a quick breakfast option and a vegetarian alternative for an omelette. It can be prepared with any flour either plain or with the addition of some vegetables of your liking.


Ingredients:
Gram flour / besan ..... 1 cup
Whole wheat flour ..... 1 tbsp (optional)
Onion ......................... 1 small (finely chopped)
Tomato ....................... 1 small (cut into small pieces)
Green chillies ........... 2-3 (chopped or crushed)
Spinach ..................... 1/2 cup (chopped finely)
Coriander leaves ........ handful
Yogurt ....................... 1-2 tbsps (optional)
Cumin seeds ......... 1 tsp
Carom seeds / ajwain ... 1/2 tsp
Turmeric powder .......... 1/4 tsp
Cumin powder ............. 1/2 tsp
Salt ................................ to taste
Oil or ghee .................  as needed

Method:

1. Heat oil in a pan and add the cumin seeds. Tip in the onion and sate for a minute until translucent.







2. Now add the spinach, tomato, green chillies and coriander. Simmer for half a minute. Let it cool.







3. In a large bowl take the gram flour, whole wheat flour. Mix the sauteed onion, and the rest of the ingredients mentioned in the list except oil.





4. To make cheelas, pour a spoonful of batter on a griddle, spread it and fry spooning a little oil or ghee on both sides until done.






Serve with chutney/ pickle / raita.








Note: For better results prepare the batter at least one hour ahead so that the flavours blend together.

Wednesday, January 18, 2017

TAMATE JI MITHI KHATAIRN / SWEET TOMATO PICKLE


Sweet Tomato chutney made in a quick and easy way using a pressure cooker. You can make it fresh in small quantities as and when required as it hardly takes 10 minutes from start to finish. You can serve it with parathas, mathis or puris.


 Ingredients: 
Tomatoes .... 3-4 (cut into big chunks)
 Demerara Sugar .......... 1/2 cup
Apple cider vinegar .... 1/4 cup
 Green cardamoms ... 4
 Cinnamon ............. 1 inch piece
Bay leaves ........... 1
 Black cardamom ... 1
 Kummel seeds or shahi jeera .. 1/2 tsp
Kalonji / onion seeds ... 1/8 tsp
Dry red chillies ............. 2-3
Salt ................. 1/8 tsp
Oil .................. 1 tbsp


 Method: 
1. Heat oil in a pressure cooker and add the whole spices.
 2. Reduce the flame and add all the remaining ingredients.
3. Close the pressure cooker.
4. After one whistle (when the pressure is full) reduce the flame and simmer for 5 minutes.
 5. Allow it to cool. Fill in the sterilized jar.

 Yield - about 1 and 1/2 to 2 cups
 Note: If you want the colour to remain clear and lighter use normal sugar. I like using demerara sugar.

Wednesday, June 29, 2016

CHAASHA MEIN DHABROTI / MITHI DHABALA / CRISPY BREAD SOAKED IN SUGAR SYRUP


This is a traditional Sindhi breakfast dish. We make it on special occasions when we have guests at home. Usually the bread slices are made whole or cut into triangular or rectangular shapes just by cutting them into two. I have given them a round shape using a cutter. The sides can be used to make masala bread or even bread crumbs after drying them for later use. If you are making for kids you can even cut out fancy shapes using different cutters.

Ingredients: 
Bread Slices ...6 or  as needed
Sugar - 2 cups
Water - 1 cup
Cardamoms - 4
Saffron - a pinch
Rose water .. few drops (optional)
Oil or ghee for frying
Pistachios... few for garnishing

Method:
1. Cut the bread slices in a round shape using a cutter or a bottle lid.
 2. Fry till golden brown and crisp.
3. Make a thick syrup with sugar, water, saffron and cardamoms. Add rose water after it is cooled. 4. A few hours before serving, place the bread coins in a flat dish, pour the sugar syrup over them with a spoon and let them soak for about 1-2 hours or until they are softer.
5. Garnish with sliced pistachios.

Monday, March 21, 2016

GHEEAR / GHEEYAR ( HOLI SPECIAL )


This is a Sindhi sweet traditionally made during the Holi Festival. Sweet shops are loaded with the special sweets during the Festive season. This may not be an authentic recipe of a Halwai, but I am quite happy with the result. Usually the dough is kept overnight for fermenting. But since the weather is cold here I used the instant method by adding a little yeast to it.

Ingredients:
All purpose flour / maida .... 2 cups
Corn starch ......................... 1 tbsp
Yogurt ( sour ) .................. 1 cup
Saffron ......................... a generous pinch
Cardamoms ................ 4-5
Baking powder ........... a small pinch
Salt ................. a pinch ( about 1/8 tsp )
Sugar ............... 2 cups
Yeast .............. 1 tsp ( if making the instant recipe )
Orange food colour
Pistachios & Silver varq for garnishing
Oil ...... for deep frying.

Method:
1. In a bowl, mix the flour, salt, baking powder, corn starch.
2. Add the sour yogurt and sufficient water to make a smooth batter. Add the colour. Leave it covered overnight for fermenting.
OR

If you want to make it instantly, add yeast. I have just crumbled the fresh yeast directly into the dough. If you are using dry yeast, take a little lukewarm water, add half a tsp of sugar and put the yeast granules. Leave it for 5 minutes in a warm place for proving. When it becomes frothy it is ready to be added. Mix it into the dough. Leave the dough for 15 - 20 minutes, covered in a warm place and it is ready for use.

3. Meanwhile prepare the sugar syrup. Take sugar in a pan and add one cup water.
Bring it to a boil and add the cardamoms and saffron. Remove the impurities and boil until it is thick.

4. Pour the batter into a plastic bottle that we use for sauces. Or alternately you can also use a plastic bag making a tiny hole in it.


5. Heat oil in a flat bottomed frying pan. It should not be too hot. Pour out the batter to make a big round gheeyar, like you make jalebis.
6. Fry on low / medium flame to make it crisp turning it a couple of times very carefully.

7. Dip them into the hot syrup, remove into a plate and garnish with crushed pistachios and silver varq.
 I have not used silver varq as it is said to be harmful for health.