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.