Tuesday, December 18, 2018


Sweet potato sheera is a quick sweet packed with the goodness of sweet potato, desi ghee and organic jaggery and flavoured with cardamoms. This is usually made on fasting days. You can use sugar instead and add dry fruits of your choice. If you like a softer consistency you can add some milk while cooking.

Sweet potatoes ... 1 large or 2 small
Organic jaggery .. 3 tbsps
Desi ghee ........... 2 tbsps
Cardamoms ...... 3-4
Pistachios and almonds ... 1 tbsp. for garnishing.


Boil the sweet potato.

Peel and mash it.

Heat ghee in a pan. Add lightly crushed cardamoms.

When they give out a nice aroma add the mashed sweet potato and saute.

After about a minute of sauteeing add the organic jaggery powder.

Stir well until the jaggery is incorporated into the sweet potato.
Garnish with sliced pistachios and almonds.

Sunday, October 28, 2018


Nankhatais are basically shortbread biscuits flavoured with cardamom originating from the Indian subcontinent and very popular in India and Pakistan.
Nankhatais are very popular in Sindhi homes too. We usually make them during Sataen / Satam festival in the month of Shravan along with many other goodies.

Maida ............. 1 cup
Icing sugar ..... 1/2 cup (if you like it too sweet add 1 tbsp more)
Desi ghee ....... 1/2 cup
Cardamom powder ... 1/4 tsp
Baking soda ...... 1 pinch
Salt .............. 1 pinch (optional - it actually balances the taste of all the sweet dishes)
Pistachios ..... 1 tbsp (sliced)


Collect all the ingredients and bring to room temperature.

In a bowl mix together Desi ghee and icing sugar.

Keep whisking until they are well blended.

Now tip in the cardamom powder, salt and baking soda.

Spoon in the maida little by little and keep whisking until all the maida is used up.

Knead the mixture lightly with your hands.

Take a small portion and make a round ball. Flatten it. Put the sliced pistachios on it and press lightly. Make all the nankhatais and place them on a greased baking tray.

Bake them in a pre-heated oven at 200 C for 18 to 20 minutes.

Remove the tray from the oven and allow the nankhatais to cool well. Store them in an air tight container.

Wednesday, October 3, 2018


Besani or Besana ji Koki is a traditional flat bread from the Sindhi Cuisine. Koki is made only from wheat flour while in Besani we add besan (gram flour) . You can take the ratio of half and half of both the flours. Finely chopped onions, green chillies and carom seeds are also added for flavour. This can be served for breakfast with curd , pickle or for brunch with any sabzi too if you like. It is quite filling.

Besan / gram flour ... 1 cup
Wheat flour ............. 1 cup
Onion ..................... 1/2 cup (finely chopped)
Green chillies ........ 2-3 (finely chopped)
Coriander leaves ... handful
Carom seeds / ajwain ... 1/2 tsp or cumin seeds
Turmeric powder ......... 1/4 tsp
Salt ............................ to taste
Ghee or oil ................ 2 tbsps (to add while kneading)
Ghee or oil .............. as needed (to brush while roasting)


Mix all the ingredients and knead adding water little by little.

Make a stiff dough.

Take a small portion and roll it out into a flat bread slightly thicker than the normal roti.

Heat a griddle and transfer the roti. Prick it with the spatula or a knife.

Roast the flat breads brushing a little ghee to make them crisp.

Repeat the same process and make all the rotis. Serve hot with pickle, curd or sabzi.

Thursday, September 27, 2018


This is the Sindhi style fried brinjals. We usually serve them with dal chawal and fote bhugi khichnee as an accompaniment. Select the medium sized brinjals. Adjust the spices as per your liking.

Brijals .... 6 or as needed
Oil ........ for frying
Salt .... as needed
Red chilli powder .. 1/4 tsp
Cumin powder ....... 1/4 tsp
Coriander powder .. 1/4 tsp
Amchoor powder .... 1/4 tsp


Slice the brinjals lengthwise into two. Make cuts on it as shown in the image.

Immerse them in salt water until you fry them.

Heat oil in a pan. Fry the brinjals on medium flame.

Turn the sides pressing them lightly so that the inside gets cooked well.

When they are nice and crispy remove them in a plate. Sprinkle the spice powders on top.

Wednesday, September 5, 2018


Mithyun Tikkyun are deep fried sweet flat breads made specially for Sataein / Thadri. You can use only maida or mix wheat flour in any proportion you like. Even the shapes also vary.. some prefer round while some cut into quarters. These days using the cookie cutters you can even make a fany shape. I have made the Traditional shape which is round with the pinched edges.

Maida .... 1 cup
Wheat flour ... 1 cup
Fine semolina .. 2 tbsps
Sugar ......... 1/2 cup
Water ........ 3/4 cup
Cardamom powder .. 1/4 tsp (optional)
Sesame seeds ........ 1 tbsp
Desi ghee ............ 2 tbsps
Oil ............... for frying.


Add the sugar with luke warm water and mix it well until it melts. You can also soak it for few hours and keep mixing it a few times in between.

Now take the maida, wheat flour and semolina. Add the sesame seeds and cardamom powder.

Mix together and make a well. Add melted ghee.

 Mix until it resembles crumbs. It should form a lump when pressed in your palm which means the ghee is sufficient.

Now add the sugar syrup little by little and make a stiff dough. Use only as much is required.

Roll out a portion of it into a thick roti. You can make it round or pinch the edges as shown in the picture,

Heat oil. Lower the flame and deep fry the tikkyun until crisp and golden brown in colour flipping them carefully a couple of times to fry evenly.

Remove them in a plate and let them cool down before boxing them.

Sunday, July 22, 2018


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.

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


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.