Wednesday, December 2, 2015

AMBRIYUN JEE KADUKASH JO ACHAAR / SINDHI POTLI PICKLE


It is summer time in Brazil and I am back into making pickles again. The city I live in is full of mango trees and Brazilians do not use raw mangoes. We Indians have a gala time plucking them and making mango dishes and pickles. Last summer I made quite a few pickles and was wondering what to make now.
I remembered a traditional Sindhi pickle that I had eaten during my childhood in my nani's place. "Potli Pickle".. grated mango is pickled in small bundles of muslin cloth. I still can remember the day when nani (mom's mother) opened a bundle and served a spoonful to all of us (me and my cousins) It was so much fun. Those were the days.. I wonder if kids ever eat pickle these days ??? However you must try out this pickle for your family. Open one potli and everyone shares a little at each meal. Interesting one isn't it !


Ingredients:
Raw mangoes ... 6 -8
Mustard oil ...... 1/4 cup
Kalonji / onion seeds .. 1 tbsp
Fennel seeds .............. 1 tbsp
Crushed fenugreek seeds .. 1 tsp
Turmeric powder ..... 2 tsps
Red chilli powder .... 1 tsp
Asafoetida ............. 1/2 tsp
Jaggery or sugar ..... 1-2 tsps
Salt .................... to taste
Garlic pods ...... lightly crushed or whole (one for each potli)
Vinegar ........... 1/2 cup
Boiled and cooled water .. about 2 cups ( or as per the capacity of the jar )
Muslin cloth ........... cut into 5" x 5" squares.
Use a sterilized jar with a plastic lid.


Method:
Wash the mangoes and wipe them with a kitchen cloth.
Peel and grate the mangoes.
Mix all the ingredients mentioned in the list except garlic. Also mix half the quantity of mustard oil.
In a jar take the boiled and cooled water and add the vinegar, remaining oil and some turmeric and salt.
Now take a piece of muslin cloth and spoon a portion of the grated pickle mix that you have prepared.
Place a garlic piece either whole or lightly crushed in the center.
Tie the bundles by bringing the corners together or use a thread. Do not make a tight bundle.
Immerse these bundles into the jar and cover the lid.
Keep them in the sunlight for 2-3 weeks.


Monday, November 23, 2015

PATATE JO SEERO / ALOO KA SHEERA


Potato sheera is made usually on fasting days. It is very easy to make and really very delicious.

Ingredients:
Potatoes ... 2 large
Sugar ...... 1/2 cup (adjust as per your preference)
Green cardamoms ... 3-4
Saffron .. as needed
Ghee .... 2 tbsps
Pistachios / almonds .. few for garnishing.

Method:
1. Boil the potatoes. Peel and cut them into small pieces.
2. Heat ghee in a pan and add the lightly crushed cardamoms.
3. When they give out aroma, add the potatoes and saute for few minutes.
4. Add a pinch of saffron and sugar.
5. Keep stirring until the sugar is absorbed and the sheera starts to leave the sides.
Garnish with saffron strands and chopped nuts.

Saturday, November 21, 2015

LAHORI GAJARA GUR MEIN / SWEET POTATO IN JAGGERY SYRUP ( Vrat Ka Khana )



We make this on Ekadasi day. Thick slices of sweet potato cooked in cardamom flavored jaggery syrup or sugar syrup. I remember during my childhood grandma used to read out religious stories and we would listen while eating this sweet.


Ingredients:
Sweet potatoes ..... 2 ( select small ones)
Jaggery ................4 tbsps. (I used organic jaggery powder)
Salt ............ a pinch
Ghee ......... 1 tsp.
Cardamom powder ... 1/4 tsp

Method:

1. Wash and cut the sweet potato into half inch circles. Peel the skin ( it is easier to peel after slicing)








2. Heat the ghee and add the sweet potato. Stir fry for a minute.









3. Add one and half cups of water and bring to a boil.










4. Now add the jaggery, cardamom powder and a pinch of salt.










5. Simmer and cook until done. It takes about 4-5 minutes.








Serve warm or cold.









Note: I have used organic jaggery powder. If you are using the normal jaggery it is better to melt it in water and remove the impurities. Then recuce the quantity of water while cooking accordingly.


Thursday, November 12, 2015

DAAG / BROWN ONION GRAVY PASTE


This is the basic gravy for all most of the veg or non veg curries in Sindhi Cuisine, We call it daag. Preparing this ahead saves us the time and effort of chopping and frying specially when we are busy or having some guests. You can freeze it in small plastic containers or zip lock bags.

Ingredients:
 Onions ........... 6-8 (sliced)
Tomatoes ...... 2 (chopped)
Green chillies ... 4-5 (chopped)
Ginger paste .... 1 tbsp
Garlic paste ...... 2 tbsp
Oil ...................... 6 -7 tbsp

Method:
1. Heat oil in a pan and pour oil. Add the sliced onions and saute them until brown.

2. Add the chopped tomatoes, chillies, ginger and garlic pastes.

3. Pour 1 cup water and simmer it till the onion is cooked.

4. Let it cool and grind it with a hand grinder or in a mixer.

5. This is a basic gravy used for most of the curries and non-vegetarian dishes.

Tuesday, October 27, 2015

SAAO MASHALO / GREEN MASALA / CORIANDER MINT GRAVY PASTE



Making masala pastes ahead of time helps a lot when you have unexpected guests.This is such a flavourful masala paste with the freshness of the mint and coriander leaves combined with garlic, ginger, onion, tomato and green chillies. Tomato is optional.. some don't add it and use other ingredients like amchoor or tamarind for the tanginess. 

Ingredients:
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


Method:
Grind the above ingredients to make the green masala.
You can even store it in the freezer for later use. 

Divide them into portions and store in plastic containers or zip lock bags.
 You can use this masala in many curries. Some of them are here. 
Click on them to see the recipe.

Seyala Bhindyoon ein Patata 


Seyala Maani 




Sunday, October 25, 2015

THOOMA WARI MUNGAN JI DAL / MOONG DAL WITH GARLIC TADKA / SINDHI STYLE MOONG DAL



Moong dal with garlic flavour tastes so delicious.,Specially in winters we get fresh green garlic and we add the leaves too. They make it more tastier.

Ingredients:
Moong dal / yellow dal .... 1 cup
Green chillies .... 1-2
Coriander leaves .. handful
Garlic ..... 3-4 pieces crushed & 3-4 pieces chopped finely.
(If using fresh green garlic use along with the leaves and reduce the quantity of coriander leaves)
Turmeric powder .. 1/4 tsp
Salt .... to taste
Oil ... 2-3 tbsps



Method:
1. Wash and soak dal for one hour.
2. In a pan boil it adding salt and turmeric powder.
3. When it is half done add the finely chopped green chillies, coriander and a little crushed garlic.If you have fresh garlic add the chopped leaves at this stage.
4. Mash it well when it is done. Add water as per your preference. I like a thicker consistency.
5. Heat oil in a small pan and fry the finely chopped garlic to a light brown colour. Add the tempering to dal.
Serve with Sindhi Khichni and fried papads and kachris.



Friday, October 23, 2015

CHOLA DHABALA / CHANA BREAD CHAAT / SINDHI STREET FOOD


Chola Dhabala is a very popular Sindhi street food. Tangy chickpea curry is served on bread slices topped with onion kachumbar, mint coriander chutney and thin sev. This can be relished during any time of the day. It is quite filling and I prefer it for brunch or dinner. These days various ready masalas like chana masala and chaat masalas are available easily but our mothers and grand mothers used only home ground basic spices. The curry is made with lot of gravy which is nice and tangy. The bread slices are well soaked in the gravy and the chickpeas are spooned over the soaked slices followed by other garnishings.


Ingredients:
Chana / chickpeas .... 1 cup (soaked overnight)
Onion ................... 1 cup (sliced)
Tomato ............. 1 medium
Green chillies ... 1-2
Ginger ............ 1 tsp (grated)
Garlic ............ 1 tsp (crushed)
Tamarind juice ... 2-3 tbsps
Coriander powder .. 1 tsp
Cumin powder ...... 1 tsp
Garam masala ......... 1/2 tsp
Turmeric powder .... 1/4 tsp
Red chilli powder ... 1/4 tsp
Salt ................... to taste
Sliced bread or Pav bread .. as needed
Sev ............ for garnishing.
Mint coriander chutney ........... as needed for topping
Onion kachumbar ........... for garnishing. (soak the sliced onion in water and salt.. squeeze out and add lime juice or vinegar)
oil... 2-3 tbsps

Method:
1. Heat oil in a pan and fry the sliced onions until golden brown.
2. Add the tomato, green chillies, ginger and garlic. Saute until the tomato gets cooked.
3. Add some water and simmer. Allow it to cool and blend it using hand blender.
4. Boil the chana in a pressure cooker adding a little salt.
5. Add the boiled chana to the onion gravy. Add the mentioned spice powders, salt and tamarind.
6. Add about 3 cups water and chopped coriander leaves. Simmer for a minute or two until done.


To Serve:
Place a sliced bread or pav bread in a plate. Pour the chana and gravy over it.
Spoon some mint chutney and onion kachumbar.
Sprinkle sev, bhuna jeera powder on top. If you like it spicy you can also sprinkle a little red chilli powder. Finally garnish with some chopped coriander leaves.
Some people also like to add boiled potatoes in the curry. 

Thursday, October 22, 2015

GARAM MASHALO / SURAHO MASHALO / GARAM MASALA


These days all the masalas are easily available in the stores but home made ones are always best. I prefer making them fresh in small quantities.

Ingredients:
Green Cardamoms.... 20 gms.
pepper corns ............. 20 gms.
Cloves ........................ 10 gms.
Black Cardamoms....10 gms.
Caraway seeds ........... 5 gms.
Cumin seeds ............... 5 gms.
Cinnamon .................... 20 gms.
Aniseeds ...................... 5 gms.
Bay leaves ................... 4-5
Star Anise .... few
Nutmeg .. 1/2 tsp
Dried rose petals .... handful  (you can skip if you don't find them )

Dry roast without oil and dry grind.
Store in an air tight container.

Tuesday, October 20, 2015

SAAYI CHUTNEY / PHOODNEY EIN KOTMIR JI CHUTNEY / MINT AND CORIANDER CHUTNEY


This is the most popular chutney liked by everyone.. goes well with any snack..
Ingredients:
Mint leaves ........... 2 cups
Coriander leaves ... 1 cup
Green chillies .......... 3-4
Onion ....................... 1 chopped
Roasted chana/dalia ... 1 tbsp (optional)
Garlic ............... 8-10 cloves
Ginger ............ small piece
Vinegar or lime juice .. 1 tbsp.
Salt to taste
Sugar .................... 1 tsp.(optional)

Method:
Grind all the above ingredients, adding a little water if required.

Sunday, October 18, 2015

GYARSI BHAJI / PATATE JI BHAJI / POTATO CURRY FOR FASTING



This sabzi is usually made during Ekadashi fasting. As we don't use any spices, this is flavoured with cardamoms sauteed in ghee and tempered with rock salt and crushed black pepper.


Ingredients:
Potatoes : 4-5
Cardamoms .. 2-3
Rock salt ....... to taste
Black pepper powder ... 1/4 tsp.
Ghee or oil

Method:
1. Boil the potatoes. Peel and cut into pieces.

2.In a pan heat a little ghee and add the crushed cardamoms.Now add the potato and salt. Stir well to blend and crush a few pieces of potato to make a thick gravy. Add a little water (depends on how much gravy you like) and simmer.

4. Sprinkle the crushed pepper and serve with puris or rotis made with the shingara flour or kuttu.

Saturday, October 17, 2015

DUDHA JA VARA / DAHI VADAS


Perfect dish for summer ! ..

Ingredients:
Urad dal .... 1 cup (soak for few hours )
Yogurt ...... 2 cups or more if needed
Raisins ..... handful
Baking powder ... 1/8 tsp
Salt ......... to taste
Sugar .... little to add in the yogurt.
Oil ..... to fry
Roasted and ground cumin powder and red chilli powder (for garnishing)
Sweet Date and tamarind chutney (for garnishing)

Method:
1. Wash and soak the urad dal for a few hours.
2. Grind to a thick batter adding very little water.
3. Mix the raisins, salt and baking powder to the batter just before frying.( the salt leaves water and it will make the batter watery)
4. Heat oil in a kadai / frying pan and fry the vadas.
5. Drop them into water for soaking.
6. Churn the yogurt adding salt to taste and sugar to balance it.
7. Squeeze out the water carefully with light hands and put them into yogurt and let them soak again.
8. When you are ready to serve add some more churned yogurt if needed. Garnish with cumin and chilli powders and sweet chutney.  



Friday, October 16, 2015

BOONDI JO RAITO / DAHI BOONDI / DUDHA MEIN BOONDI / BOONDI RAITA




This is a simple accompaniment with a meal.. love it.

Ingredients:
Boondi ..... 100 gms
Yogurt ..... 200 gms
Roasted and crushed cumin powder ... 1/4 tsp
Crushed black pepper ...... 1/8 tsp
Salt ..... to taste
Sugar ........ 1/2 tsp (optional)

Method:
1. Soak boondi in water for 10 minutes.
2. Churn the curd adding all the things mentioned above.
3. Drain the water from the boondi and stir it into the curd.


Friday, October 9, 2015

MACHI JOON TIKKYOON / FISH CUTLETS


Try out these easy to make fish cutlets. Select any fish with center bone. You can shape them any way you like ... round, oval, or even  like koftas or long rolls.


Ingredients:
Fish - 250 gms
Corn flour - 1 tbsp
Salt to taste
Onion finely cut - 2 tbsp
Green chillies finely cut - 1 tbsp
Coriander Leaves - 1 tbsp
Red Chilli Powder - 1 tsp
Coriander Powder - 2 tsp
Garam Masala - 2-3 tsp
Amchoor powder .. 1/2 tsp
Bread crumbs .... 2 tbsps
Oil ... to fry

Method:

1. Boil the fish in a little water with salt for about 10 minutes.







2. Remove from water and allow the slices to cool.







3. Remove all the bones from the fish and mash the flesh.







4. Add salt, flour, garam masala, red chilli pdr, coriander powder, onions, green chillies, coriander leaves, amchoor powder and knead well so that all the ingredients mix evenly.





5. Make small lemon sized balls and flatten them slightly.







6. Deep fry on medium flame until golden brown and serve hot with sauce / chutney of your choice.

Tuesday, September 22, 2015

BASARA MEI SEYALA BEDAN JI BHAJI / POACHED EGG CURRY WITH ONIONS (Dry Version)


Here is a dry version of poached curry that can be prepared in a jiffy as most of the ingredients are basic. It can be called a variation of egg bhurji. Instead of scrambling the eggs, just make space between the onion masala and break the eggs, top them with spices and simmer until done.

Ingredients:
Eggs .... 4 (or as needed)
Onions .. 2 medium (chopped finely)
Tomato .. 1
Green chillies .. 1-2
Coriander leaves .. handful
Garlic paste ... 1 tsp
Ginger paste .. 1 tsp
Coriander powder .. 1 tsp
Cumin powder ...... 1 tsp
Turmeric powder ... 1/4 tsp
Red chilli powder ... 1/4 tsp
Salt ............ to taste
Oil .......... 3-4 tbsps

Method:
1. In a sauce pan or skillet heat about 2 tbsps of oil.
2. Add the finely chopped onions and saute until translucent.
3. Now tip in the ginger garlic paste and green chilies. Saute.
4. Add the tomatoes and simmer until they are cooked.
5. Now add the salt and spice powders mentioned above. Stir well to mix.
6. Make space between the onion masala and spoon a little oil.
7. Break the eggs and sprinkle a little salt and spice powders.
8. Add chopped coriander leaves.
9. Cover with a lid and simmer until the eggs are done.
10. Serve with rotis or bread.

Tuesday, July 21, 2015

SANDHYALA BASAR / BASAR JI KHATAIRN / SINDHI ONION PICKLE


This is a traditional Sindhi onion pickle made without oil. Unlike other pickles this has just a few ingredients and it is very easy to make. This pickle and the carrot pickle (sandhyala gajroon) are must in all the Sindhi weddings and are made in large quantities to be served with the meals. But for regular use it is better to make in smaller quantity and consume fast as the shelf life of this is not much. Since there is no oil content it gets fungus easily. It is better to refrigerate it after it is ready.


Ingredients:
Small onions - 200 gms
White mustard seeds ... 1 tbsp
Turmeric powder ........ 1 tsp
Red chilli powder ...... 1 tsp
Vinegar ................... 2-3 tbsps
Crushed garlic ........ few cloves (use green garlic during the season)
Water ................... 2 cups or more to the level of the onions. (use boiled and cooled water)
Salt ......................... as needed

Method:
1. Peel the small onions and slit them (criss-cross) from the larger side half way through.
2. Grind the white mustard seeds coarsely.
3. Take a sterilized jar and mix all the ingredients.
4. Cover it and allow the pickle to mature giving the bottle a shake everyday.
5. In about 5-6 days the pickle should be ready for consumption.


Monday, June 15, 2015

LEEMO MIRCHA EIN ADRAK JI KHATAIRN / PAANI WARI KHATAIRN / SINDHI MIX PICKLE WITHOUT OIL AND SPICES


This is a traditional Sindhi lemon pickle with ginger and green chillies. No oil or spices are used in this preparation. It is just preserved with salt and lemon juice. In Sindhi we call it. In Sindhi we call it "pani wari khatairn" , meaning "water pickle" as there is no oil or any spice added to it. You may use few spoons of vinegar too. Select the lemons with thin skin which take less time to mature. Pickles are usually made in Summer when we have good sunlight and the pickle jars are kept out for maturing.


Ingredients:
Lemons ... 8 -10 
Green chillies .. few 
Ginger .......... 100 gms 
Lemon juice .... as needed to cover the pickle (I used juice of 6 lemons and few tbsps of vinegar)
Salt ..... as needed.

Method:
1. Wash the lemons well and wipe them dry with a kitchen towel.
2. Make slits in them and fill with salt. 
3. Peel the ginger and cut into thin wedges. Cut the chillies into pieces or you can use them whole with a slit.
4. Take a sterilized jar and tip in the lemons, ginger and chillies.
5. Pour the lemon juice and vinegar (if adding any) to the level where they are well immersed in the liquid.
6. Place the jar in the sunlight until the pickle matures. It could take a few weeks. Give it a shake everyday before placing in the sunlight.


Note: The pickle stays good for a long time but you can refrigerate it to avoid the fungus forming in it.

Saturday, May 30, 2015

TOORI JI BHAJI / BASARA TAMATE MEIN TOORYUN / SEYALA TOORYUN


There are many ways of cooking ridge gourd. This is a simple Sindhi preparation as we call it seyala tooryun.cooked with onion tomato and basic spices. It is very light on your stomach and is usually served with rotis or puris.


Ingredients:
Turai / ridge gourd ... 1 kg.
Onion ................... 1 cup sliced
Tomato ................ 1 
Green chillies ..... 1-2
Garlic ................. 1 tsp (optional)
Turmeric powder .. 1/4 tsp
Coriander powder .. 1/2 tsp
Cumin powder ..... 1/2 tsp
Red chilli powder .. 1/8 tsp
Salt ................ to taste
Oil ............ 3-4 tbsps
Coriander leaves .. handful



Method:



1. Peel the ridge gourd and cut into pieces. Heat oil in a pan and saute the onion until translucent.






2. Add garlic, green chillies and tomato. Stir fry until tomato gets cooked.






3. Tip in the chopped ridge gourd. Add the salt and spice powders. Mix well and cover it.






4. Cook on medium flame until the water gets dried up stirring a couple of times. Turai leaves a lot of water. Garnish with coriander leaves and serve with rotis or puris.