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.