Sunday, July 22, 2018

METHI WARI CHICKEN / METHI CHICKEN


Here is a simple and delicious chicken curry with the flavours of fresh methi leaves and spices.. It can be served with rotis or rice.

Ingredients:
Chicken .... 500 gms
Onion ........ 2 cups (finely diced)
Green chillies .. 2
Methi leaves .... 1 cup
Coriander leaves .. 1/4 cup
Ginger ............. 1 tbsp (grated)
Garlic .............. 2 tbsps (crushed)
Tomato ............ 1 (cut into cubes)
Yogurt ............. 1/2 cup
Coriander powder .. 1 tsp
Cumin powder ....... 1/2 tsp
Turmeric powder ..... 1/4 tsp
Garam masala powder .. 1/2 tsp
Salt ...................... to taste
Oil ....................... 6-7 tbsps

Method:

1. Heat oil in a pan and add the ginger and garlic.








2. Add the methi and coriander leaves. Saute a little.









3. Now add the finely diced onions and saute till translucent.









4. Next add the tomato cubes and cook until they are soft.









5. Tip in the chicken pieces.








6. Stir fry for 7-8 minutes.









7. Add salt, coriander powder, cumin powder and turmeric powder..









8. Stir to mix adding 1 cup of water. Cover and simmer for about 15 minutes.








9. Now open the lid and add the whisked yogurt.









10. Stir immediately to avoid curdling.









11. Finally add the garam masala powder and simmer for few more minutes until done.








Keep the consistency of the gravy to your preference. Dish it out and serve.

Wednesday, June 20, 2018

MUTHYA


This is a Sindhi sweet usually made in winters and also for women during pregnancy and post delivery as it is loaded with dry fruits and edible gum which strengthens the bones.

Ingredients:
Wheat flour ...... 5 cups
Fine castor sugar .. 2 & 1/4 cups (adjust as per your liking)
Chopped almonds ..... 1/4 cup
Chopped pistachios ..... 1/4 cup
Black raisins ............... handful
Poppy seeds ............... 2 tbsps
Crushed cardamom seeds .. 1 tbsp (remove the skin)
Edible gum .................... 2 tbsps
Ghee .............................. 3/4 cup to 1 cup (check while making and add accordingly)

Method:
1. In a thick bottomed pan add half of the ghee and tip in the wheat flour.
2. Reduce the flame to medium and stir fry the flour.
3. Keep adding the remaining ghee little by little until you get a nice aroma and the flour is brownish.
4. Do not increase the flame. Maintain medium and low to get the best flavours.
5. Meanwhile fry the edible gum in a little ghee or oil and crush it.
6. When the flour is three fourths done which will take about 40 to 45 minutes, stir in the chopped dry fruits, poppy seeds, raisins and crushed cardamom seeds.
7. Stir fry for 5 to 7 minutes and remove from the gas.
8. Now add the fine castor sugar and mix well.
9. Take a hand kerchief or a muslin cloth, spoon a ladle ful of the mixture and give them a conical / pyramid shape turning the cloth in your fist pressing with the thumb at the bottom to flatten it.

Friday, June 8, 2018

TAMATE MEI DHABROTI / TOMATO BREAD


You have leftover bread ??
Here is a simple breakfast recipe with just few basic ingredients. It tastes really good.

Ingredients:
Bread ............... 6-7 slices
Tomatoes ........ 1 cup (chopped)
Cumin seeds .... 1 tsp
Green chillies ... 1
Ginger paste ... 1 tsp
Garlic paste .... 1 tsp
Red chilli powder .. 1/4 tsp (optional)
Coriander powder ... 1 tsp
Cumin powder .... 1/2 tsp
Turmeric powder ... 1/4 tsp
Salt ............. to taste
Oil ............ 3-4 tbsps
Coriander leaves ... handful

Method:

1. Heat oil in a pan and add the cumin seeds.









2. When they crackle tip in the chopped tomatoes, ginger garlic paste and green chillies.







3. Cover and simmer until the tomatoes are soft.









4. Now add the salt and the spice powders. Stir to mix them well.








5. Break the bread slices into small pieces and add them to the tomato masala.









6. Stir and sprinkle little water for the bread to cook.










7.  Add the coriander leaves.









8. Simmer for few minutes until done.

Monday, February 19, 2018

KARELE JO SEERO / BITTER GOURD HALWA


Karela has various therapeutic properties and it is one of the healthiest vegetables. My mom-in-law used to make a variety dishes with bitter gourd during my pregnancy and post delivery. This halwa is one of them. She added extra ghee and dry fruits but here I have reduced the quantity.


Ingredients:
Karelas / bitter gourds .... 3
Desi ghee / clarified butter .. 3 tbsps
Sugar ........................ 6 tbsps
Cardamom powder ..... 1/2 tsp
Poppy seeds .............. 2 tbsps (dry roasted)
Khoya ........................ 3 tbsps
Milk ......................... 1/4 cup
Almonds .................. 1 tbsp (sliced)
Pistachios ................ 1 tbsp (sliced)

Method:

1. Wash the karelas, peel them and discard the seeds.










2. Cut them into small pieces.









3. Grind them in a mixie without adding any water.









4. In a pan heat the ghee and add the ground karela paste.









5. Stir fry for about 5 minutes until the water is evaporated.







6. Now add the milk and allow it to simmer for few minutes until the karela mixture gets cooked.






7. Tip in the khoya and mix well.








8. Add the sugar and stir it until it melts.







9. Now add the poppy seeds.







10. Keep stirring until the mixture leaves the sides.







 11. Add a portion of dry fruits to the halwa and save some for garnishing.

Sunday, November 26, 2017

KAARE MIRCHA WARI KOKI / CRISPY FLATBREAD SPICED WITH BLACK PEPPER


This is the most preferred breakfast in Sindhi homes during winters. Crispy koki flavoured with crushed black pepper and cumin seeds with a cup of cardamom tea is sheer bliss. You can carry it during your travels too.


Ingredients:
Whole wheat flour ....... 2 cups
Coarsely crushed black pepper ... 2-3 tsps
Cumin seeds ........................... 2 tsps
Salt ............................ to taste
Ghee or oil .......  as needed


Method:
1. Take the flour in a large bowl or thali.
2. Add the coarsely crushed black pepper, cumin seeds, salt and 2 tbsps of ghee or oil.
3. Mix it well. It should form a lump when you press a small amount in your fist. This is the tip for testing the right amount of moin (ghee) added to it.
4. Knead it adding water as needed to make a tight dough.
5. Roll out the koki.
6. Roast it on a griddle on medium flame spooning a little ghee to make it crispy.
7. Serve it with pickle. curd or masala chai.