tag:blogger.com,1999:blog-73587910645357894202024-03-16T06:39:57.764+05:30Sindhi Food MazaaAuthentic Sindhi recipes by Shobha KeshwaniShobhahttp://www.blogger.com/profile/01609823409826363871noreply@blogger.comBlogger138125tag:blogger.com,1999:blog-7358791064535789420.post-81289454688582721852022-02-01T10:20:00.000+05:302022-02-01T10:20:41.122+05:30SAI THOOMA MEI GAJRUN / CARROT STIR FRY WITH GREEN GARLIC / WINTER SPECIAL SINDHI BHAJI<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhJf44txEPnrvifvT9y499x4BTLeNgvIqNBaueLJWWGLAvS7jHQvVjLEMMlqnZIM1qGnImEQbDX9P4wzzlGqxo8mgIQPtHPiCbYb2wUgdw5lDnBV3Zu_vshtCXRKphgokuyswSQYNuXBR1RnzTFU1FBianVKcKELQ2xu_MDTbygnUwBDt6WY1pxBpLP=s832" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="624" data-original-width="832" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhJf44txEPnrvifvT9y499x4BTLeNgvIqNBaueLJWWGLAvS7jHQvVjLEMMlqnZIM1qGnImEQbDX9P4wzzlGqxo8mgIQPtHPiCbYb2wUgdw5lDnBV3Zu_vshtCXRKphgokuyswSQYNuXBR1RnzTFU1FBianVKcKELQ2xu_MDTbygnUwBDt6WY1pxBpLP=w640-h480" width="640" /></a></div><br /> This is a simple carrot stir fry with fresh green garlic which is available only in winters. Even the carrots in winter are so fresh and juicy. This slow cooked stir fry really tastes amazing with the flavours of fresh garlic greens. This is a winter special sabzi from the Sindhi Cuisine. We usually serve it with rotis or dhodo (bhakri).</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjXcE8aKa68yFyKbbK7neEpmFAvE2907nNO6zWWX_KcfbTfaejBn_Eui1cxPDUANuQUp8BbWfOzCCxPcxx_IBKuJAVQs33ruWUWaZe3C31pKli9X6ts3_2I0mlkHMbf35ftPOpkuSWDdUborkALaHGyMtCs7Qk4M3MeKT_8WHFUCs-UZ4l1FzFp7Oem=s1098" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="824" data-original-width="1098" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjXcE8aKa68yFyKbbK7neEpmFAvE2907nNO6zWWX_KcfbTfaejBn_Eui1cxPDUANuQUp8BbWfOzCCxPcxx_IBKuJAVQs33ruWUWaZe3C31pKli9X6ts3_2I0mlkHMbf35ftPOpkuSWDdUborkALaHGyMtCs7Qk4M3MeKT_8WHFUCs-UZ4l1FzFp7Oem=w640-h480" width="640" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><div><b><u>Ingredients:</u></b></div><div>Carrots -------- 2 large or 3 small</div><div>Green garlic .... 2 small bunches.</div><div>Tomato ............ 1</div><div>Green chillies .... 2</div><div>Oil ................... 3-4 tbsps</div><div>Turmeric powder .. 1/2 tsp</div><div>Cumin powder ....... 1 tsp</div><div>Coriander powder ... 1 tsp</div><div>Kasoori methi ........ 1 tbsp (you may also use fresh methi 1/4 cup)</div><div>Salt ................... to taste</div><div>Red chilli powder ... 1/4 tsp</div><div>Coriander leaves .... handful</div><div><br /></div><div><b><u>Method:</u></b></div><div>1. Scrape the carrots and cut into small pieces.</div><div>2. Cut the tomato and the green chillies into small pieces.</div><div>3. Separate the white part of the garlic and dice it. Chop the greens and keep them separately.</div><div>4. Heat oil in a pan and add the white part of the garlic. saute it a bit.</div><div>5. When it changes the colour add the green chillies followed by the spice powders, salt and kasoori methi.</div><div>6. Maintain low flame so that the spices are not burnt.</div><div>7. Tip in the tomato pieces. Cover and simmer until tomatoes are soft. You can add 3-4 tbsps of water.</div><div>8. Now add the carrots, garlic greens and coriander leaves. Save some garlic and coriander for garnishing.</div><div>9. Cover the pan and cook on low flame. After 2 minutes open the lid and give it a stir.</div><div>10. Check the salt and add if required. </div><div>11. Now cover and simmer again for 3 more minutes. If the carrot pieces are bigger then cook for 1 more minute or until done.</div><div>12. Finally add the remaining green garlic and coriander.</div><div>13. Serve it with rotis or bhakri.</div></div><p><br /></p>Shobhahttp://www.blogger.com/profile/01609823409826363871noreply@blogger.com0tag:blogger.com,1999:blog-7358791064535789420.post-33729362338949568152021-06-24T04:57:00.002+05:302022-02-01T10:20:20.793+05:30BAJHRI JO DHODHO / BAJRE KI ROTI / PEARL MILLET FLAT BREAD<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizDBw0jxwOVz8lAkGTdSTtKdfCOql7l0WOiJm3xoEnFEokm-w-5SiEgN4e3a8rwF2rutdHMFYQPa-2OK5f0LUVBC6LEptbuSWrunMji32h2-cOU0j7HfSTLWv1bgMfgMeTsEdJ_qEbA4M/s643/Untitled+%25282%2529.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="643" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizDBw0jxwOVz8lAkGTdSTtKdfCOql7l0WOiJm3xoEnFEokm-w-5SiEgN4e3a8rwF2rutdHMFYQPa-2OK5f0LUVBC6LEptbuSWrunMji32h2-cOU0j7HfSTLWv1bgMfgMeTsEdJ_qEbA4M/w640-h478/Untitled+%25282%2529.png" width="640" /></a></div><br /> Bajhri jo Dhodho is a traditional Sindhi style bajre ki roti / bhakri which is mostly eaten in winters. Lot of green garlic is added along with finely chopped onion and green chillies.This is served with curd and pickle. It pairs well with mint and coriander chutney also. The same way we make jowar ki roti / <a href="https://www.shobhasfoodmazaa.com/2014/08/juar-jo-dhodho-sindhi-style-jowar-ki.html">Juar Jo Dhodho</a> also. Dhodho with <a href="https://www.shobhasfoodmazaa.com/2008/04/mint-chutney.html">green chutney</a> is also distributed like prashad in Sindhi temples after the satsang.<p></p><p><b>Bajra / Pearl Millets </b></p><p><span face="Lato, sans-serif" style="background-color: white; color: #333333; letter-spacing: 0.37px; text-align: justify;">Pearl millet or bajra is a rich source of many nutrients including dietary fibres, antioxidants, and magnesium that can build up your immunity </span><span face="Lato, sans-serif" style="background-color: white; color: #333333; letter-spacing: 0.37px; text-align: justify;">and keep infections like cold and cough at bay.</span></p><h2 style="-webkit-font-smoothing: antialiased; background-color: white; border: none; box-sizing: border-box; font-family: Lato, sans-serif; letter-spacing: 0.37px; line-height: normal; margin: 0px 0px 10px; outline: 0px; overflow-wrap: break-word; padding: 0px; text-transform: capitalize;"><span data-preserver-spaces="true" style="-webkit-font-smoothing: antialiased; border: none; box-sizing: border-box; color: #333333; font-size: small; letter-spacing: 0.37px; line-height: normal; margin: 0px; outline: 0px; overflow-wrap: break-word; padding: 0px;">How Much Should You Eat ? -</span></h2><div><span data-preserver-spaces="true" style="-webkit-font-smoothing: antialiased; border: none; box-sizing: border-box; color: #333333; letter-spacing: 0.37px; line-height: normal; margin: 0px; outline: 0px; overflow-wrap: break-word; padding: 0px;">Due to its high nutritional value, bajra is a great winter cereal that can be used in various dishes, both sweet and savoury. Bajra roti contains more energy and protein as compared to the normal wheat roti. However one should consume it in moderation as anything in excess can be harmful. The amount of consumption depends on one's personal diet and health conditions and Nutritional needs.</span></div><div><span data-preserver-spaces="true" style="-webkit-font-smoothing: antialiased; border: none; box-sizing: border-box; color: #333333; letter-spacing: 0.37px; line-height: normal; margin: 0px; outline: 0px; overflow-wrap: break-word; padding: 0px;">(information - Google)</span></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXCJz82nYpeooH-LkaQ4E6vIjVV_08VMrE8sZQIusSSI90ZYlzejHnsFSea7uIPdaHRuUhf5GUIml2WO8MJ5-7ifD7C4CRwoilRj5oWwEwd9ZbReeApowCHeSjlZCqR_kSqr5JyBU-Xjs/s588/IMG_4590+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="465" data-original-width="588" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXCJz82nYpeooH-LkaQ4E6vIjVV_08VMrE8sZQIusSSI90ZYlzejHnsFSea7uIPdaHRuUhf5GUIml2WO8MJ5-7ifD7C4CRwoilRj5oWwEwd9ZbReeApowCHeSjlZCqR_kSqr5JyBU-Xjs/w640-h506/IMG_4590+%25282%2529.jpg" width="640" /></a></div></div><div> </div><div><br /></div><div><b><u>Ingredients:</u></b></div><div>Bajre ka ata / pearl millet flour .......... 2 cups</div><div>Whole wheat flour ............................ 2 - 3 tbsps</div><div>Fresh garlic with greens .................. 1/2 cup</div><div>Onion (finely chopped) .................. 4-5 tbsps </div><div>Green chillies (crushed ) .................. 2-3 </div><div>Coriander leaves (chopped) ............. handful </div><div>Ajwain / carom seeds ...................... 1/4 tsp </div><div>Salt ............................................. to taste</div><div>Ghee or oil .................................. as needed </div><div>Warm water ............................. for kneading.</div><div><br /></div><div><b><u>Method:</u></b></div><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgArUxY7DKBV0MxWlUglMlYF09yljHM5E3xfQoJdZZGDyVESTQmjNYNTNKOfRTI0MbWgCz-pnKYMLa0s8195-wg5FG_NfvdahNqi2fMD0-R6HuNihEd80ls9BJDe2_GqTXC0jGpjzpYeG4/s543/IMG_4521.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="478" data-original-width="543" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgArUxY7DKBV0MxWlUglMlYF09yljHM5E3xfQoJdZZGDyVESTQmjNYNTNKOfRTI0MbWgCz-pnKYMLa0s8195-wg5FG_NfvdahNqi2fMD0-R6HuNihEd80ls9BJDe2_GqTXC0jGpjzpYeG4/w200-h176/IMG_4521.jpg" width="200" /></a></div><br /><u><br /></u></b></div><div>1. Mix all the ingredients in a large platter for kneading. Add a tbsp of ghee and salt to taste.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjSSJkCutyVOR-AsCpkzufRHjV2OCoPWyWqwehKMm0t_kfcHbqRLnGcX944rg_hdFnf-4LAHIRBjZeGzqzt5AFOAThIAExdS3b03Ba_2nXXjSC78fWVd5Ws6f7E1irqA8adglqVZmKOHU/s640/IMG_4523.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjSSJkCutyVOR-AsCpkzufRHjV2OCoPWyWqwehKMm0t_kfcHbqRLnGcX944rg_hdFnf-4LAHIRBjZeGzqzt5AFOAThIAExdS3b03Ba_2nXXjSC78fWVd5Ws6f7E1irqA8adglqVZmKOHU/w200-h150/IMG_4523.jpg" width="200" /></a></div><br /><div>2. Knead adding warm water as needed to make a soft and pliable dough. Set aside.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMzWIRwFe9_0uRJMrD2Ep938c6Ep0LIujXWx8S2ebLu_fLfwV78rhblMvci9P7Zvn1aW1igfwbsx2PkLh-XqohHhb5AU3PGJOMRblCeF1sjCmM4Fv2_y1yI3AnDwMl-pUBQD4vWCCzJC8/s584/IMG_4524.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="584" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMzWIRwFe9_0uRJMrD2Ep938c6Ep0LIujXWx8S2ebLu_fLfwV78rhblMvci9P7Zvn1aW1igfwbsx2PkLh-XqohHhb5AU3PGJOMRblCeF1sjCmM4Fv2_y1yI3AnDwMl-pUBQD4vWCCzJC8/w200-h164/IMG_4524.jpg" width="200" /></a></div><br /><div>3. Roll out rotis dusting sufficient flour slightly thicker than the normal ones. If you can manage making by patting them like our elders did you can do that. I prefer rolling them out.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZksfCIb5E5fSuq-QEB4ygkN5De8xL2tccJeYwZpqNODQqXfDevzAxG579__1mFcCSExxckst6B09QIu2tuST1A0LZ5HzYTpIX3je8SkdD-NzV6dCfqktlkZ8S7QPCWylMJTWm3acAlQ/s640/IMG_4525.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZksfCIb5E5fSuq-QEB4ygkN5De8xL2tccJeYwZpqNODQqXfDevzAxG579__1mFcCSExxckst6B09QIu2tuST1A0LZ5HzYTpIX3je8SkdD-NzV6dCfqktlkZ8S7QPCWylMJTWm3acAlQ/w200-h150/IMG_4525.jpg" width="200" /></a></div><br /><div><br /></div><div>4. Transfer them carefully with the help of a wide spatula on to a griddle.. Roast them well flipping the sides. Spoon a little ghee on them.</div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpGQ8iFU6J25F1l7U8hC18IgFL1FNBfkdAnqYpSpwKddUjNqXjLQ1djMiCQre3PZL_jNs8jx6BRFoaIKN9fu2XlFk5T0Uyc67-3Td0RCRKwZBKLMW1f6CC1SzBISOE5dJyuo6en31Ke7U/s640/IMG_4526.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpGQ8iFU6J25F1l7U8hC18IgFL1FNBfkdAnqYpSpwKddUjNqXjLQ1djMiCQre3PZL_jNs8jx6BRFoaIKN9fu2XlFk5T0Uyc67-3Td0RCRKwZBKLMW1f6CC1SzBISOE5dJyuo6en31Ke7U/w200-h150/IMG_4526.jpg" width="200" /></a></div><div><br /></div>5. Make all the rotis in the same way.<div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIHZPPoE8RB6QQ4OTr2kkgMGZouVg_qginm86_nalSOq66xOOMEceW8Gym4JVPwVJK8-JN-VGOcQ4hZIETKgVBCposPTP4WWMei0s5IGuRETkacdzzPPFt2dMSjPIkqMIzLUZNO7aCWnY/s640/IMG_4530.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIHZPPoE8RB6QQ4OTr2kkgMGZouVg_qginm86_nalSOq66xOOMEceW8Gym4JVPwVJK8-JN-VGOcQ4hZIETKgVBCposPTP4WWMei0s5IGuRETkacdzzPPFt2dMSjPIkqMIzLUZNO7aCWnY/w200-h150/IMG_4530.jpg" width="200" /></a></div><br /></span></div><div><div>6. Serve them with curd and pickle. It pairs well with mint and coriander chutney also.</div><div><br /></div></div><div><br /></div><div><br /></div><div><br /></div><h3 style="text-align: center;"><br /></h3>Shobhahttp://www.blogger.com/profile/01609823409826363871noreply@blogger.com0tag:blogger.com,1999:blog-7358791064535789420.post-71228375802199574242021-02-25T10:26:00.003+05:302021-02-25T10:26:58.064+05:30JEERE TAMATE MEI SWANJHRO EIN BEEHA / DRUMSTICK FLOWERS AND LOTUS STEM STIR-FRY <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQEy2M-hHc6TY2EPvJbNpsW2HB_eIP6PIgwLL-6aXrRcwdfI47CQI00NJ3vmr3XUF2ffJfBAMpEd-F4RimGByebO7Xc_1giBOfOz8MbVxrkZ9dWxJ7KfYwx3mL0uChhyphenhyphenvRpNJJdogzBk/s632/IMG_6340+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="474" data-original-width="632" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQEy2M-hHc6TY2EPvJbNpsW2HB_eIP6PIgwLL-6aXrRcwdfI47CQI00NJ3vmr3XUF2ffJfBAMpEd-F4RimGByebO7Xc_1giBOfOz8MbVxrkZ9dWxJ7KfYwx3mL0uChhyphenhyphenvRpNJJdogzBk/w640-h480/IMG_6340+%25282%2529.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;"> Swanjhro ( drumstick flowers ) and Beeha (lotus stem) are a delicacy for Sindhis and are extensively used in the Sindhi Cuisine. We have a variety of dishes, main course as well as snacks with them. <br />Here is a simple stir-fry with the combination of both. No onion or garlic is used in this recipe yet it is so flavourful. It can be relished with rotis or <b><a href="https://www.shobhasfoodmazaa.com/2014/08/juar-jo-dhodho-sindhi-style-jowar-ki.html">dhodho</a></b> ( Sindhi style bhakri)</div><div style="text-align: left;"><br /><b><u>Ingredients:</u></b></div><div style="text-align: left;">Swanjhro / Drumstick flowers ...... 1 bowl (boiled)</div><div style="text-align: left;">Beeha / Lotus Stem ...................... 10 - 12 slices (boiled)</div><div style="text-align: left;">Tomatoes ............................. 2 (cut into pieces)</div><div style="text-align: left;">Cumin seeds........................ 1 tsp</div><div style="text-align: left;">Turmeric powder ............... 1/4 tsp</div><div style="text-align: left;">Red chilli powder .............. 1/2 tsp</div><div style="text-align: left;">Coriander powder .............. 1 tsp</div><div style="text-align: left;">Cumin powder .................. 1 tsp</div><div style="text-align: left;">Salt ................................ to taste</div><div style="text-align: left;">Oil .................................. 3-4 tbsps</div><div style="text-align: left;">Yogurt .......................... 1-2 tbsps (optional)</div><div style="text-align: left;">Coriander leaves ............ handful</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><u>Method:</u></b></div><div style="text-align: left;">1. Heat oil in a pan and addthe cumin seeds.</div><div style="text-align: left;">2. When they crackle tip in the tomatoes.</div><div style="text-align: left;">3. Saute them and cook until they are soft and mushy.</div><div style="text-align: left;">4. Now add the salt and spice powders. Stir well and add 2-3 tbsps of water and simmer.</div><div style="text-align: left;">5. Now add the boiled lotus stem pieces and saute.</div><div style="text-align: left;">6. When the oil starts to separate add the boiled drumstick flowers.</div><div style="text-align: left;">7. Saute for couple of minutes until the moisture is gone. </div><div style="text-align: left;">8. Finally add the coriander leaves.</div>Shobhahttp://www.blogger.com/profile/01609823409826363871noreply@blogger.com0tag:blogger.com,1999:blog-7358791064535789420.post-32987655176789032892020-07-06T02:31:00.000+05:302020-07-06T02:31:24.279+05:30CHAUNRAN JI BHAJI DAAGA MEI / BLACK EYE BEANS CURRY SINDHI STYLE<div dir="ltr" style="text-align: left;" trbidi="on">
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This is the Sindhi style Black Eyed Bean Curry made in caramelized onion gravy. In Sindhi we call it Chaunran ji Bhaji. It is usually served with phulkas/ rotis.<br />
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<b><u>Ingredients:</u></b><br />
Black eye beans - 1 cup or as needed<br />
Onions .............. 1 cup (sliced)<br />
Tomatoes ........... 1 large or 2 small<br />
Green chillies ... 1 or 2<br />
Ginger paste ..... 1 tsp<br />
Garlic paste ....... 1 tbsp<br />
Cumin powder ... 1 tsp<br />
Coriander powder .. 1/2 tsp<br />
Turmeric powder ... 1/2 tsp<br />
Red chilli powder ... 1/2 tsp (or as you like it)<br />
Coriander leaves .... handful<br />
Salt .................. to taste<br />
Oil .................... 2 + 2 tbsps<br />
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<b><u>Method:</u></b><br />
1. Soak the beans for few hours.<br />
2. Boil them adding little salt. Drain and set the water aside for gravy.<br />
3. Heat 2 tbsps oil and fry the onions until brown in colour.<br />
4. Add chopped tomato, green chillies, ginger and garlic paste. Saute a bit and add 1 cup water.<br />
5. Simmer to cook. Allow it to cool. Mash it to a paste.<br />
6. Now in a different pan add 2 tbsps oil . On low heat add the spice powderstaking carenot to burn them.<br />
7. Stir in the onion paste and the boiled beans.<br />
8. Add salt and the water left over from boiling the beans. Check the quantity as per your preference of the gravy. (thick or thin)<br />
9. Simmer for couple of minutes and add the coriander leaves.</div>
Shobhahttp://www.blogger.com/profile/01609823409826363871noreply@blogger.com2tag:blogger.com,1999:blog-7358791064535789420.post-42121131275534460582020-02-12T03:33:00.002+05:302020-02-12T03:33:58.135+05:30BEA (BEEHA) JA KOFTA / LOTUS ROOT KOFTAS<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: roboto, noto, sans-serif; font-size: 15px; white-space: pre-wrap;">Try out these delicious lotus root koftas from the Sindhi Cuisine. They are easy to make and can be relished with rotis.</span><br />
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<u><b>Ingredients:</b></u><br />
Lotus root .. 1 large piece (1 &amp;1/2 cups of thin slices boiled)<br />
Onions ...... 2 medium sized (1 &amp; 1/2 cups sliced)<br />
Tomatoes ... 2<br />
Potato ........ 1 (boiled)<br />
Ginger ..... 1" piece (grated)<br />
Garlic ..... 1 tbsp (crushed)<br />
Green chillies ... 2 (finely chopped)<br />
Bread crumbs ... 2 tsps or as required<br />
Salt ................. to taste<br />
Coriander powder .. 2 tsps<br />
Cumin powder ....... 2 tsps<br />
Turmeric powder .. 1/2 tsp<br />
Red chilli powder ... 1/2 tsp<br />
Coriander leaves .... handful<br />
Oil .................. as needed for cooking and frying the koftas<br />
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<b><u>Method:</u></b><br />
1. Heat 2 tbsps of oil and add the onions. Fry them to a golden brown colour.<br />
2. Add tomato, 1 green chilli, ginger and garlic. Add a cup of water and simmer.<br />
3. Grind it with hand blender after it is cooled. Set aside.<br />
4. Now grind the boiled lotus root, green chilli and some coriander leaves to a coarse texture using a chopper.<br />
5. Mash the boiled potato. Remove the lotus root mixture in the same plate.<br />
6. Add little salt, chilli powder, half of the cumin and coriander powders saving the rest for the gravy.<br />
7. Next add about 2 tsps of bread crumbs for binding.<br />
8. Mix everything well. Make round koftas from this mixture.<br />
9. Heat the oil and fry them. Remove on a kitchen tissue.<br />
10. Now take a pan and add about 1 tbsp of oil.<br />
11. Add the remaining masalas to it and stir on low flame.<br />
12. Stir in the ground onion paste and add little salt.<br />
13. Add about one and half cups of water for the gravy.<br />
14. Bring it to a boil and simmer for 2 minutes.<br />
15. Before serving place the koftas in a dish and pour the hot gravy on them.<br />
16. Garnish with coriander leaves.<br />
17. This pairs well with rotis ..<br />
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<b>Check out the recipe video</b></div>
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Shobhahttp://www.blogger.com/profile/01609823409826363871noreply@blogger.com0tag:blogger.com,1999:blog-7358791064535789420.post-36136564131029384802019-09-07T11:40:00.000+05:302019-09-07T11:40:04.302+05:30JEERE TAMATE MEI MEHA / TINDE KI SABZI TAMATAR WALI / APPLE GOURD CURRY <div dir="ltr" style="text-align: left;" trbidi="on">
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This is a simple Sindhi style tinda curry made in tomato gravy with cumin seed tempering. It comes out so delicious even with minimum spices and no addition of ginger, garlic or onions. Select small and tender tindas as they have no seeds.<br />
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<b><u>Ingredients:</u></b><br />
Meha / tinda ............ 250 gms<br />
Tomatoes ................ 3-4<br />
Cumin seeds .......... 1/2 tsp<br />
Salt ...................... to taste<br />
Turmeric powder .. 1/4 tsp<br />
Cumin powder ..... 1/2 tsp<br />
Coriander powder ... 1 tsp<br />
Red chili powder ... 1/4 tsp<br />
Coriander leaves .... handful<br />
Oil ................... 2-33 tbsps<br />
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<b><u>Method:</u></b><br />
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Wash the meha well.<br />
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Peel them and make criss-cross slits half way through.<br />
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Heat oil in a pan and add the cumin seeds.<br />
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When they crackle add the tomatoes. Saute and simmer until they are soft and mushy.<br />
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Add the salt and turmeric powder. Saute and simmer until they are soft and mushy.<br />
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Next add the chilli powder, cumin powder and coriander powder. Stir everything together.<br />
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Tip in the meha and saute for a minute.<br />
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Stir fry them until the oil is separated.<br />
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Add 2 cups of water and bring to a boil. Cover and simmer to cook.<br />
After 10-12 minutes check it out and add more water if required.<br />
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Simmer until done. It takes about 30 - 40 minutes on low flame. Finally add the coriander leaves and serve.</div>
Shobhahttp://www.blogger.com/profile/01609823409826363871noreply@blogger.com5tag:blogger.com,1999:blog-7358791064535789420.post-21108394446905959212019-04-18T14:07:00.003+05:302019-04-18T14:07:50.961+05:30FOTE BHUGO TEEVAN / SINDHI STYLE CARDAMOM FLAVOURED MUTTON STEW<div dir="ltr" style="text-align: left;" trbidi="on">
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This is a cardamom flavoured mutton stew from the Sindhi Cuisine. It is usually served with rotis and makes a very light meal. The soupy gravy tastes good with fresh and soft pav bread too. I remember mom used to make it when we were unwell and recovering from fever to regain the energy.<br />
This preparation usually is made by simmering on low flame but these days the mutton is so hard that it takes very long to cook. I have pressure cooked it.<br />
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<b><u>Ingredients:</u></b><br />
Mutton with bones .... 1/2 kg<br />
Green cardamoms ..... 8<br />
Cinnamon stick ........ 1 small piece<br />
Bay leaves ............... 1-2<br />
Turmeric powder ..... 1/8 tsp<br />
Garam masala powder .. 1/2 tsp<br />
Wheat flour ................... 1 tbsp (to make slurry)<br />
Salt ..................... to taste<br />
Oil .................... 1-2 tbsp<br />
Freshly crushed black pepper ... 2 pinches or as per your liking.<br />
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<b><u>Method:</u></b><br />
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1. Clean the mutton pieces and set aside.<br />
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2. In a pressure cooker heat the oil and tip in the crushed cardamoms, cinnamon and bay leaf.<br />
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3. When they give out a nice aroma add the mutton pieces.<br />
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4. Saute for few minutes until the colour changes.<br />
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5. Next add the salt and turmeric powder.<br />
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6. Add 3-4 cups of water.<br />
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7.. Close the lid and cook for 7 - 8 whistles.<br />
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8. After few minutes open the lid and check if the mutton needs to be cooked further.<br />
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9. In a bowl mix the wheat flour with water to make a slurry.<br />
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10. Add the slurry into the mutton and mix it well.<br />
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11. Adjust the gravy and add little water if needed. Add garam masala powder and simmer for a minute or two.<br />
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12. Sprinkle the crushed black pepper while serving.</div>
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Shobhahttp://www.blogger.com/profile/01609823409826363871noreply@blogger.com16tag:blogger.com,1999:blog-7358791064535789420.post-56340163565712853092019-03-30T04:36:00.000+05:302019-03-30T04:36:38.068+05:30GUR JI CHURI / CHURMO / WHOLE WHEAT CRUMBLE WITH JAGGERY <div dir="ltr" style="text-align: left;" trbidi="on">
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Gur ji churi or churmo is a crumble made with whole wheat flour. Flour dumplings are deep fried to a crispy texture and crumbled in a pestle and mortar or ground in a chopper. Sugar or jaggery is added along with hot ghee and mixed together. This is made as a prashad on Shivratri day.<br />
Since I am using organic jaggery powder in this recipe I have added and mixed it. If you are using the usual jaggery it needs to be melted with water to remove the impurities. Then we have to thicken the syrup until it starts bubbling and then mixed it to the crumble along with hot ghee.<br />
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<b><u>Ingredients:</u></b><br />
Wheat flour .... 2 cups<br />
Organic jaggery .. 3/4 cup to 1 cup (to your liking)<br />
Ghee ........... 4-5 tbsps<br />
Oil ........... for frying the dumplings.<br />
Cardamom powder ... 1/4 tsp (optional)<br />
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<b><u>Method:</u></b><br />
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Take the flour in a plate or bowl. Make a well in the middle and add 2 tbsps of ghee.<br />
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Mix it well and check the moin. If the flour forms a lump then it is perfect.<br />
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Add water little by little and make a stiff dough.<br />
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Divide the dough into 7-8 small dumplings.<br />
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Heat oil and drop the dumplings.<br />
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Turn them to fry evenly to a golden brown colour.<br />
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Remove them on a paper tissue.<br />
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Grind them coarsely in a chopper or pound in a pestle and mortar to make the crumble.<br />
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Add the jaggery powder and cardamom powder.<br />
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Heat the remaining ghee and pour it over the mixture.<br />
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Mix it well.<br />
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Shobhahttp://www.blogger.com/profile/01609823409826363871noreply@blogger.com8tag:blogger.com,1999:blog-7358791064535789420.post-48205446822120716472019-01-30T06:33:00.000+05:302019-01-30T06:33:22.222+05:30SWANJHRE JO RAITO / DRUMSTICK FLOWERS RAITA<div dir="ltr" style="text-align: left;" trbidi="on">
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Swanjhro (drumstick flowers) is one of the edible flowers used in the Sindhi Cuisine. Surprisingly I have not come across any recipes with this flowers in any other cuisine though the drumstick leaves are used extensively in South India.<br />
Apart from making curries we also make raita with swanjhro.<br />
Here is the recipe.<br />
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<b><u>Ingredients:</u></b><br />
Swanjhro / drumstick flowers .... 100 gms (about 1and 1/2 cups)<br />
Yogurt .......................... 1 cup<br />
Yellow mustard seeds .. 1/2 tsp (crushed coarsely)<br />
Pepper corns ............ few (crushed )<br />
Salt .................... to taste.<br />
White vinegar .... 1 tbsp<br />
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<b><u>Method:</u></b><br />
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1. Pick out the stems from the flowers.<br />
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2. Boil water adding salt and little vinegar. Tip in the flowers.<br />
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3. Boil for about 5 minutes and drain the water.<br />
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4. Repeat the boiling process again with fresh water to remove the bitterness from the flowers.<br />
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5. Drain the flowers and set aside.<br />
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6. Allow them to cool.<br />
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7. In a bowl take the whisked yogurt and add the flowers, salt, crushed mustard seeds and black pepper. Mix well.<br />
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8. Serve as an accompaniment with your meals.<br />
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Shobhahttp://www.blogger.com/profile/01609823409826363871noreply@blogger.com6tag:blogger.com,1999:blog-7358791064535789420.post-3492550655769640172019-01-15T05:57:00.000+05:302019-01-15T05:57:18.735+05:30SWANJHRO / SWANJHRE JI BHAJI / DRUMSTICK FLOWERS CURRY <div dir="ltr" style="text-align: left;" trbidi="on">
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Drumsticks are used extensively in almost all the cuisines but seldom do we come across any dish made with the drumstick flowers. These are known as <b>Swanjhro</b> or <b>Swanjhre Ja Gulla </b> in Sindhi language.They are mostly available in winter season.<br />
<b>Swanjhre ji bhaji </b>(drumstick flowers curry) is a delicacy and a speciality of the <b>Sindhi Cuisine.</b><br />
This curry can be made plain or sometimes we add lotus stem, green peas or varyun (dried lentil dumplings) for a variation. It goes well with fulko or dodho (bhakris) or khichni .<br />
Apart from making curries we also use them to make raita with crushed mustard seeds for the flavour.<br />
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Before we proceed to cook the S<b>wanjhro</b> the stems have to be discarded which a a bit tedious.. nevertheless it is worth the efforts. The flowers are then boiled changing the water once to remove the bitterness. Drain them well and they are ready to be used.<br />
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You can store the boiled flowers for a couple of days in the refrigerator or freeze them in a zip lock bag for later use. You can also sun-dry them and store in a jar. The dried flowers are also available in the Sindhi grocery stores but the curry made with these does not taste as good as the one with fresh flowers.<br />
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<b><u>Ingredients:</u></b><br />
Swanjhro / drumstick flowers ... 400 gms<br />
Daag / brown onion paste ......... 1/2 cup<br />
Yogurt ............................... 2-3 tbsps<br />
Turmeric powder ............ 1/4 tsp<br />
Coriander powder ........... 1 tsp<br />
Cumin powder .............. 1/2 tsp<br />
Red chilli powder ......... 1/2 tsp<br />
Garam masala powder ... 1/2 tsp<br />
Salt ............................ to taste<br />
Vinegar .................. 1 tbsp (to add while boiling the flowers)<br />
Oil ....................... 4 tbsps<br />
Coriander leaves ... handful<br />
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<b><u>How to make Daag / Brown Onion Paste :</u></b><br />
<b><u><br /></u></b>
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Onions ........... 6-8 (sliced)<br />
Tomatoes ...... 2 (chopped)<br />
Green chillies ... 4-5 (chopped)<br />
Ginger paste .... 1 tbsp<br />
Garlic paste ...... 2 tbsp<br />
Oil ...................... 6 -7 tbsp<br />
Saute the onion until golden brown.<br />
Add all the ingredients and water to cook.<br />
Blend it with hand blender.<br />
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<b><u>How to make the Swanjhre ji Bhaji:</u></b><br />
<b><u><br /></u></b>
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1. Boil water in a large pan adding salt and vinegar. Tip in the flowers.<br />
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2. Boil for 5 minutes.<br />
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3. Drain the water and repeat the process.<br />
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4. Boil again for a couple of minutes.<br />
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5. Drain them and set aside.<br />
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6.Heat the oil lightly in a pan. Add the mentioned spice powders except garam masala.<br />
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7.When they give out an aroma add the fried onion paste.<br />
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8.Add salt to taste.<br />
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9. Stir in the yogurt.<br />
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10. Mix well to avoid curdling.<br />
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11. Now add the boiled and drained flowers.<br />
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12. Saute for 4-5 minutes. Add the garam masala and simmer for few minutes until done.<br />
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13. Garnish with coriander leaves.<br />
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Shobhahttp://www.blogger.com/profile/01609823409826363871noreply@blogger.com8tag:blogger.com,1999:blog-7358791064535789420.post-32781423756101959922018-12-18T05:27:00.000+05:302018-12-18T05:27:20.165+05:30LAHORI GAJRUN JO SEERO / SHAKARKANDI HALWA / SWEET POTATO SHEERA<div dir="ltr" style="text-align: left;" trbidi="on">
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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.<br />
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<b><u>Ingredients:</u></b><br />
Sweet potatoes ... 1 large or 2 small<br />
Organic jaggery .. 3 tbsps<br />
Desi ghee ........... 2 tbsps<br />
Cardamoms ...... 3-4<br />
Pistachios and almonds ... 1 tbsp. for garnishing.<br />
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<b><u>Method:</u></b><br />
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Boil the sweet potato.<br />
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Peel and mash it.<br />
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Heat ghee in a pan. Add lightly crushed cardamoms.<br />
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When they give out a nice aroma add the mashed sweet potato and saute.<br />
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After about a minute of sauteeing add the organic jaggery powder.<br />
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Stir well until the jaggery is incorporated into the sweet potato.<br />
Garnish with sliced pistachios and almonds.
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Shobhahttp://www.blogger.com/profile/01609823409826363871noreply@blogger.com10tag:blogger.com,1999:blog-7358791064535789420.post-51766519323200527192018-10-28T06:55:00.000+05:302018-10-28T06:55:27.446+05:30NANKATAI / NANKHATAI / CARDAMOM FLAVOURED COOKIES <div dir="ltr" style="text-align: left;" trbidi="on">
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Nankhatais are basically shortbread biscuits flavoured with cardamom originating from the Indian subcontinent and very popular in India and Pakistan.<br />
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.<br />
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<b><u>Ingredients:</u></b><br />
Maida ............. 1 cup<br />
Icing sugar ..... 1/2 cup (if you like it too sweet add 1 tbsp more)<br />
Desi ghee ....... 1/2 cup<br />
Cardamom powder ... 1/4 tsp<br />
Baking soda ...... 1 pinch<br />
Salt .............. 1 pinch (optional - it actually balances the taste of all the sweet dishes)<br />
Pistachios ..... 1 tbsp (sliced)<br />
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<b><u>Method:</u></b><br />
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Collect all the ingredients and bring to room temperature.<br />
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In a bowl mix together Desi ghee and icing sugar.<br />
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Keep whisking until they are well blended.<br />
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Now tip in the cardamom powder, salt and baking soda.<br />
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Spoon in the maida little by little and keep whisking until all the maida is used up.<br />
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Knead the mixture lightly with your hands.<br />
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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.<br />
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Bake them in a pre-heated oven at 200 C for 18 to 20 minutes.<br />
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Remove the tray from the oven and allow the nankhatais to cool well. Store them in an air tight container.<br />
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Shobhahttp://www.blogger.com/profile/01609823409826363871noreply@blogger.com14tag:blogger.com,1999:blog-7358791064535789420.post-60423243762423848752018-10-03T07:40:00.000+05:302018-10-03T07:40:22.971+05:30BESANI / BESANA JI KOKI / SINDHI FLATBREAD WITH GRAM FLOUR<div dir="ltr" style="text-align: left;" trbidi="on">
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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.<br />
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<b><u>Ingredients:</u></b><br />
Besan / gram flour ... 1 cup<br />
Wheat flour ............. 1 cup<br />
Onion ..................... 1/2 cup (finely chopped)<br />
Green chillies ........ 2-3 (finely chopped)<br />
Coriander leaves ... handful<br />
Carom seeds / ajwain ... 1/2 tsp or cumin seeds<br />
Turmeric powder ......... 1/4 tsp<br />
Salt ............................ to taste<br />
Ghee or oil ................ 2 tbsps (to add while kneading)<br />
Ghee or oil .............. as needed (to brush while roasting)<br />
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<b><u>Method:</u></b><br />
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Mix all the ingredients and knead adding water little by little.<br />
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Make a stiff dough.<br />
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Take a small portion and roll it out into a flat bread slightly thicker than the normal roti.<br />
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Heat a griddle and transfer the roti. Prick it with the spatula or a knife.<br />
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Roast the flat breads brushing a little ghee to make them crisp.<br />
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Repeat the same process and make all the rotis. Serve hot with pickle, curd or sabzi.</div>
Shobhahttp://www.blogger.com/profile/01609823409826363871noreply@blogger.com12tag:blogger.com,1999:blog-7358791064535789420.post-53966797058257255002018-09-27T07:42:00.000+05:302018-09-27T07:42:18.986+05:30TARYALA VAANGANA / SPICY FRIED BRINJALS SINDHI STYLE<div dir="ltr" style="text-align: left;" trbidi="on">
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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.<br />
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<b><u>Ingredients:</u></b><br />
Brijals .... 6 or as needed<br />
Oil ........ for frying<br />
Salt .... as needed<br />
Red chilli powder .. 1/4 tsp<br />
Cumin powder ....... 1/4 tsp<br />
Coriander powder .. 1/4 tsp<br />
Amchoor powder .... 1/4 tsp<br />
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<b><u>Method:</u></b><br />
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Slice the brinjals lengthwise into two. Make cuts on it as shown in the image.<br />
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Immerse them in salt water until you fry them.<br />
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Heat oil in a pan. Fry the brinjals on medium flame.<br />
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Turn the sides pressing them lightly so that the inside gets cooked well.<br />
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When they are nice and crispy remove them in a plate. Sprinkle the spice powders on top.<br />
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Shobhahttp://www.blogger.com/profile/01609823409826363871noreply@blogger.com7tag:blogger.com,1999:blog-7358791064535789420.post-53088478732493749352018-09-05T08:16:00.000+05:302018-09-05T08:16:30.932+05:30MITHYUN TIKKYUN / DEEP FRIED SWEET FLAT BREADS <div dir="ltr" style="text-align: left;" trbidi="on">
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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.<br />
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<b><u>Ingredients:</u></b><br />
Maida .... 1 cup<br />
Wheat flour ... 1 cup<br />
Fine semolina .. 2 tbsps<br />
Sugar ......... 1/2 cup<br />
Water ........ 3/4 cup<br />
Cardamom powder .. 1/4 tsp (optional)<br />
Sesame seeds ........ 1 tbsp<br />
Desi ghee ............ 2 tbsps<br />
Oil ............... for frying.<br />
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<b><u>Method:</u></b><br />
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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.<br />
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Now take the maida, wheat flour and semolina. Add the sesame seeds and cardamom powder.<br />
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Mix together and make a well. Add melted ghee.<br />
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Mix until it resembles crumbs. It should form a lump when pressed in your palm which means the ghee is sufficient.<br />
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Now add the sugar syrup little by little and make a stiff dough. Use only as much is required.<br />
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Roll out a portion of it into a thick roti. You can make it round or pinch the edges as shown in the picture,<br />
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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.<br />
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Remove them in a plate and let them cool down before boxing them.</div>
Shobhahttp://www.blogger.com/profile/01609823409826363871noreply@blogger.com4tag:blogger.com,1999:blog-7358791064535789420.post-21588788387308335432018-07-22T07:07:00.001+05:302018-07-22T07:07:36.658+05:30METHI WARI CHICKEN / METHI CHICKEN <div dir="ltr" style="text-align: left;" trbidi="on">
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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.<br />
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<b><u>Ingredients:</u></b><br />
Chicken .... 500 gms<br />
Onion ........ 2 cups (finely diced)<br />
Green chillies .. 2<br />
Methi leaves .... 1 cup<br />
Coriander leaves .. 1/4 cup<br />
Ginger ............. 1 tbsp (grated)<br />
Garlic .............. 2 tbsps (crushed)<br />
Tomato ............ 1 (cut into cubes)<br />
Yogurt ............. 1/2 cup<br />
Coriander powder .. 1 tsp<br />
Cumin powder ....... 1/2 tsp<br />
Turmeric powder ..... 1/4 tsp<br />
Garam masala powder .. 1/2 tsp<br />
Salt ...................... to taste<br />
Oil ....................... 6-7 tbsps<br />
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<b><u>Method:</u></b><br />
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1. Heat oil in a pan and add the ginger and garlic.<br />
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2. Add the methi and coriander leaves. Saute a little.<br />
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3. Now add the finely diced onions and saute till translucent.<br />
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4. Next add the tomato cubes and cook until they are soft.<br />
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5. Tip in the chicken pieces.<br />
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6. Stir fry for 7-8 minutes.<br />
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7. Add salt, coriander powder, cumin powder and turmeric powder..<br />
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8. Stir to mix adding 1 cup of water. Cover and simmer for about 15 minutes.<br />
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9. Now open the lid and add the whisked yogurt.<br />
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10. Stir immediately to avoid curdling.<br />
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11. Finally add the garam masala powder and simmer for few more minutes until done.<br />
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Keep the consistency of the gravy to your preference. Dish it out and serve.</div>
Shobhahttp://www.blogger.com/profile/01609823409826363871noreply@blogger.com8tag:blogger.com,1999:blog-7358791064535789420.post-23010968365316346432018-06-20T04:11:00.000+05:302018-06-20T04:11:48.060+05:30MUTHYA <div dir="ltr" style="text-align: left;" trbidi="on">
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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.<br />
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<b><u>Ingredients:</u></b><br />
Wheat flour ...... 5 cups<br />
Fine castor sugar .. 2 & 1/4 cups (adjust as per your liking)<br />
Chopped almonds ..... 1/4 cup<br />
Chopped pistachios ..... 1/4 cup<br />
Black raisins ............... handful<br />
Poppy seeds ............... 2 tbsps<br />
Crushed cardamom seeds .. 1 tbsp (remove the skin)<br />
Edible gum .................... 2 tbsps<br />
Ghee .............................. 3/4 cup to 1 cup (check while making and add accordingly)<br />
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<b><u>Method:</u></b><br />
1. In a thick bottomed pan add half of the ghee and tip in the wheat flour.<br />
2. Reduce the flame to medium and stir fry the flour.<br />
3. Keep adding the remaining ghee little by little until you get a nice aroma and the flour is brownish.<br />
4. Do not increase the flame. Maintain medium and low to get the best flavours.<br />
5. Meanwhile fry the edible gum in a little ghee or oil and crush it.<br />
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.<br />
7. Stir fry for 5 to 7 minutes and remove from the gas.<br />
8. Now add the fine castor sugar and mix well.<br />
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.</div>
Shobhahttp://www.blogger.com/profile/01609823409826363871noreply@blogger.com5tag:blogger.com,1999:blog-7358791064535789420.post-57624255245976796152018-06-08T14:27:00.003+05:302018-06-08T14:27:44.110+05:30TAMATE MEI DHABROTI / TOMATO BREAD <div dir="ltr" style="text-align: left;" trbidi="on">
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You have leftover bread ??<br />
Here is a simple breakfast recipe with just few basic ingredients. It tastes really good.<br />
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<b><u>Ingredients:</u></b><br />
Bread ............... 6-7 slices<br />
Tomatoes ........ 1 cup (chopped)<br />
Cumin seeds .... 1 tsp<br />
Green chillies ... 1<br />
Ginger paste ... 1 tsp<br />
Garlic paste .... 1 tsp<br />
Red chilli powder .. 1/4 tsp (optional)<br />
Coriander powder ... 1 tsp<br />
Cumin powder .... 1/2 tsp<br />
Turmeric powder ... 1/4 tsp<br />
Salt ............. to taste<br />
Oil ............ 3-4 tbsps<br />
Coriander leaves ... handful<br />
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<b><u>Method:</u></b><br />
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1. Heat oil in a pan and add the cumin seeds.<br />
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2. When they crackle tip in the chopped tomatoes, ginger garlic paste and green chillies.<br />
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3. Cover and simmer until the tomatoes are soft.<br />
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4. Now add the salt and the spice powders. Stir to mix them well.<br />
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5. Break the bread slices into small pieces and add them to the tomato masala.<br />
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6. Stir and sprinkle little water for the bread to cook.<br />
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7. Add the coriander leaves.<br />
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8. Simmer for few minutes until done.<br />
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Shobhahttp://www.blogger.com/profile/01609823409826363871noreply@blogger.com4tag:blogger.com,1999:blog-7358791064535789420.post-56438757031130938572018-02-19T08:47:00.000+05:302018-02-19T08:47:38.427+05:30KARELE JO SEERO / BITTER GOURD HALWA<div dir="ltr" style="text-align: left;" trbidi="on">
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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.<br />
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<b><u>Ingredients:</u></b><br />
Karelas / bitter gourds .... 3<br />
Desi ghee / clarified butter .. 3 tbsps<br />
Sugar ........................ 6 tbsps<br />
Cardamom powder ..... 1/2 tsp<br />
Poppy seeds .............. 2 tbsps (dry roasted)<br />
Khoya ........................ 3 tbsps<br />
Milk ......................... 1/4 cup<br />
Almonds .................. 1 tbsp (sliced)<br />
Pistachios ................ 1 tbsp (sliced)<br />
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<b><u>Method:</u></b><br />
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1. Wash the karelas, peel them and discard the seeds.<br />
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2. Cut them into small pieces.<br />
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3. Grind them in a mixie without adding any water.<br />
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4. In a pan heat the ghee and add the ground karela paste.<br />
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5. Stir fry for about 5 minutes until the water is evaporated.<br />
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6. Now add the milk and allow it to simmer for few minutes until the karela mixture gets cooked.<br />
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7. Tip in the khoya and mix well.<br />
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8. Add the sugar and stir it until it melts.<br />
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9. Now add the poppy seeds.<br />
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10. Keep stirring until the mixture leaves the sides.<br />
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11. Add a portion of dry fruits to the halwa and save some for garnishing.</div>
Shobhahttp://www.blogger.com/profile/01609823409826363871noreply@blogger.com8tag:blogger.com,1999:blog-7358791064535789420.post-22909729501875804722017-11-26T03:36:00.000+05:302017-11-26T03:46:24.640+05:30KAARE MIRCHA WARI KOKI / CRISPY FLATBREAD SPICED WITH BLACK PEPPER <div dir="ltr" style="text-align: left;" trbidi="on">
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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.<br />
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<b><u>Ingredients:</u></b><br />
Whole wheat flour ....... 2 cups<br />
Coarsely crushed black pepper ... 2-3 tsps<br />
Cumin seeds ........................... 2 tsps<br />
Salt ............................ to taste<br />
Ghee or oil ....... as needed<br />
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<b><u>Method:</u></b><br />
1. Take the flour in a large bowl or thali.<br />
2. Add the coarsely crushed black pepper, cumin seeds, salt and 2 tbsps of ghee or oil.<br />
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.<br />
4. Knead it adding water as needed to make a tight dough.<br />
5. Roll out the koki.<br />
6. Roast it on a griddle on medium flame spooning a little ghee to make it crispy.<br />
7. Serve it with pickle. curd or masala chai.</div>
Shobhahttp://www.blogger.com/profile/01609823409826363871noreply@blogger.com6tag:blogger.com,1999:blog-7358791064535789420.post-6685511330822469902017-11-02T04:06:00.002+05:302017-11-02T04:06:41.457+05:30NUKHTI / MITHI BOONDI / SWEET BOONDI<div dir="ltr" style="text-align: left;" trbidi="on">
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Sweet boondi is also known as "Nukhti" in Sindhi. We usually make this as prashad during festive days and sometimes the fine variety of namkeen sev is mixed together with the boondi to balance the taste. The preparation is not very difficult if you get the consistency of the boondi batter right.<br />
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<b><u>Ingredients:</u></b><br />
Gram flour ..... 5 tbsps<br />
Water ........... 3/4 cup or as needed (to make the batter)<br />
Baking soda ... 1 pinch<br />
Salt ................ 2 pinches<br />
Sugar ............ 3/4 cup<br />
Water ........... 1 cup (for the syrup)<br />
Cardamoms .... 3-4 (lightly crushed)<br />
Saffron ............ few strands<br />
Muskmelon seeds .. 1/2 tbsp (optional)<br />
Unsalted pistachios ... few (sliced)<br />
Siver varq ........... for garnishing (optional)<br />
Dried rose petals .... for garnishing<br />
Oil ........... to fry the boondi<br />
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<b><u>Method:</u></b><br />
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Mix the gram flour, salt, baking soda and water to make a smooth batter of dropping consistency.<br />
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Heat oil in a pan and take few spoons of batter on a flat ladle with small holes.Tap it to drop the boondi into the oil.<br />
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Reduce the heat and fry the boondi until it is done.<br />
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Repeat the same until all the batter is used up. Drain it on a kitchen tissue.<br />
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Now take sugar in a pan. Add water, cardamoms, saffron and bring to a boil.<br />
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Keep stirring with a spatula until it is thick and one string consistency. Tip in the muskmelon seeds and stir.<br />
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When the sugar syrup is almost to the point where it starts crystallizing, add the fried boondi and stir stir quickly until the boondi is well coated.<br />
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Leave it uncovered for a while and the boondi will soak up the syrup and each grain is separated. Stir it carefully to separate the grains..Add the pistachios.<br />
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Allow it to cool and put it in a serving bowl. Garnish with dried rose petals and silver varq if you like.</div>
Shobhahttp://www.blogger.com/profile/01609823409826363871noreply@blogger.com5tag:blogger.com,1999:blog-7358791064535789420.post-89172998251071728472017-09-04T10:21:00.001+05:302017-09-04T10:21:25.303+05:30PANCHAMRUT / PANCHAMRIT <div dir="ltr" style="text-align: left;" trbidi="on">
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Panchamrut or Panchamrit is a Holy preparation made with 5 ingredients, milk, curd, honey, ghee and mashed banana. Few Tulsi (Holy Basil) leaves are also added to give a nice flavour and taste. It is made for festive rituals and a spoonful is served as prashad after the puja.<br />
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<b><u>Ingredients:</u></b><br />
Milk ..... 1/2 cup or as needed<br />
Curd ..... 2 tbsps<br />
Honey ... 1 tbsp<br />
Ghee ..... 1/2 tsp<br />
Banana ...2 tbsps (mashed)<br />
Tulsi leaves .. few<br />
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<b><u>Method:</u></b><br />
1. Combine all the ingredients together in a bowl.<br />
2. Add some Tulsi leaves.<br />
3. Serve a spoonful as Prashad after offering to God. </div>
Shobhahttp://www.blogger.com/profile/01609823409826363871noreply@blogger.com6tag:blogger.com,1999:blog-7358791064535789420.post-86700243103374418332017-08-16T05:26:00.000+05:302018-09-03T14:56:32.434+05:30KANBHO / KHATTO BHATH <div dir="ltr" style="text-align: left;" trbidi="on">
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Kanbho or khatto Bhath is the Sindhi version of curd rice. It is a traditional dish prepared usually on Shitala Satam (Satain / Thadri) when we eat the cold food prepared the previous day. This is just seasoned with crushed mustard which helps in fermenting the dish and gives the tangy flavour. I prepare it the way I have seen my grandma doing it, ie add lukewarm milk to the cooked rice with a spoonful of curd and crushed mustard seeds and mix everything together. Some people also add Sundh (Sonth / Dry ginger powder)<br />
This was done at night before sleeping and by morning you have the khatto bhath ready.<br />
Alternately you can also make it by mixing the curd and the cooked rice together and then season with crushed mustard seeds like we usually prepare the curd rice. But remember that we have to leave this for few hours at least to enhance the mustard flavours.<br />
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<b><u>Ingredients:</u></b><br />
Cooked rice .... 1 cup or as needed.<br />
Milk ................ 2 cups (boiled and cooled)<br />
Curd ............. 1 tbsp<br />
Salt .............. to taste<br />
Mustard seeds .... 1 tsp (crushed coarsely)<br />
Sonth / dry ginger powder ... 1/4 tsp (optional)<br />
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<b><u>Method:</u></b><br />
1. Take the rice in an earthenware or glass bowl.<br />
2. Add lukewarm milk.<br />
3. Stir in the crushed mustard seeds and mix well.<br />
4. Cover it with a lid and place a cloth napkin over it.<br />
5. Leave it overnight to set.<br />
6. In the morning stir the kanbho and check the consistency. Add a little water and salt if required.<br />
(Remember the rice is already cooked with salt)</div>
Shobhahttp://www.blogger.com/profile/01609823409826363871noreply@blogger.com11tag:blogger.com,1999:blog-7358791064535789420.post-66590638835535944762017-03-30T13:33:00.000+05:302017-03-30T13:33:11.591+05:30PRAGRI / PRAGREE / SINDHI HOLI SWEET / CRISPY FRIED MAWA PUFFS<div dir="ltr" style="text-align: left;" trbidi="on">
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Pragri is a Sindhi sweet specially made during the Holi festival. It is somewhat like gujiya with mawa filling but the outer covering is multi-layered, flaky and very crispy. It needs a lot of patience to make this sweet as it is time consuming. The frying has to be done on very low flame. For best results use only desi ghee or dalda. The oil does not give the required crispiness to the layers.<br />
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All these years I was living away from India and missed these traditional dishes. This Holi I decided to make pragri at home. I have childhood memories of preparing all these traditional sweets with my grandmother. I would sit next to her assisting her with all the preparations which is why I am able to make all these goodies now. She would explain everything to me in detail while making and give me all the tips. I am really happy that the pragris have come out nice and crispy as they should be. I make the satpura sweet very often. The procedure of pragri is somewhat similar.<br />
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<b><u><span style="font-size: large;">Ingredients:</span></u></b><br />
<b><u>For the outer covering:</u></b><br />
Maida ............. 2 cups<br />
Desi ghee ....... 2 tbsps<br />
Water ............ for kneading ( I use cardamom flavoured water)<br />
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<b><u>For the Paste:</u></b><br />
Maida ........ 1/4 cup<br />
Desi Ghee or Dalda ... 4-5 tbsps<br />
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<b><u>For the syrup:</u></b><br />
Sugar ...... 1 and 1/2 cups<br />
Water ...... 1 cup<br />
Green cardamoms .... few<br />
Saffron ........ few strands<br />
Rose water .... 1 tbsp or Rose essence - 2-3 drops<br />
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<b><u>For stuffing :</u></b><br />
Sweet mawa ....... 1/4 kilo ( I used the store bought ready mawa )<br />
To make mawa at home see the recipe - <b><a href="http://www.shobhasfoodmazaa.com/2008/04/5-minute-barfi.html">HERE</a></b><br />
Almonds .... few chopped<br />
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<b><u>For Garnishing:</u></b><br />
Rose petals ... handful (fresh or dried)<br />
Silver varq .... as needed<br />
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<b><u>For Frying:</u></b><br />
Dalda or Desi Ghee<br />
(You may use oil if you want to avoid using these)<br />
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<b><u><span style="font-size: large;">Method:</span></u></b><br />
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To make the sugar syrup put the water and sugar in a pan. Bring to a boil and add the saffron strands, split green cardamoms and allow it to simmer until it is thick. Switch off the gas and add the rose water or essence as mentioned.<br />
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Take the maida for the outer layer, add the ghee and knead with the cardamom flavoured water to make a soft dough. Cover and set it aside for resting.<br />
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Make the paste by mixing 1/4 cup maida and 4-5 tbsps ghee.. It should be of the spreading consistency (like butter at room temperature)<br />
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Now take the dough and make tiny portions rolling 4-5 at a time.<br />
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Roll them out like tiny roundels of the same size<br />
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Now with your finger tip spread the paste on each one.<br />
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Place them one on top of the other until you finish 4 of them. Cover the 5th one on top without the paste as you are again going to roll them together.<br />
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Carefully roll out the bunch of 5 roundels together to make them bigger one about the size of a puri.<br />
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Spoon the sweet mawa in the middle and add some chopped almonds. Using your finger apply a little water or milk around the mawa so that it gets sealed when you fold it.<br />
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Fold the pragri carefully pressing the portion around the mawa with your finger. Take care not to seal the edges as they should puff up when you fry it.<br />
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Now heat the ghee or dalda or oil for frying. Reduce the flame and drop the pragri carefully. Using a pair of kitchen tongs try to open up the edges of the pragri with light hands. Don't overdo it as it might open up completely.<br />
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Turn it few times and fry on very low flame until it is very crispy and golden.<br />
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Repeat this process to make and fry all the pragris. Now dip them in the sugar syrup nicely and remove on a plate.<br />
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Place them in a serving platter and garnish with silver varq and rose petals. You can store them in a clean dry container after they are completely cold.<br />
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Shobhahttp://www.blogger.com/profile/01609823409826363871noreply@blogger.com4tag:blogger.com,1999:blog-7358791064535789420.post-68611441776771859762017-02-16T14:15:00.002+05:302017-08-17T11:09:45.903+05:30SAAYE MASHALE MEI VANGAN / BRINJAL CURRY IN GREEN MASALA / HARE BHARE BAIGAN<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span">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.</span><br />
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<b><span class="Apple-style-span"><u>Ingredients:</u></span></b><br />
Brinjals .. 8-10 ( small variety)<br />
Coriander powder .... 1 tsp.<br />
Turmeric powder ..... 1/4 tsp.<br />
Salt ......... to taste<br />
Oil<br />
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<u><b><span class="Apple-style-span">For Green Masala </span></b></u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnVg7rfoZXOa9NW7G-e-TeWKKZ2AdorVQ1Rwr22dtJmWpVXoXE8yJHTHX6LwX1vIYbwFh1kDw53dzbc7kJNXc3P-k4M9sAwXrVXIE8fqhyG-vTThah-tD4ZeQMvQu1wTMHvcZjqy8s5wxu/s1600/007.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="306" id="BLOGGER_PHOTO_ID_5629853433340897042" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnVg7rfoZXOa9NW7G-e-TeWKKZ2AdorVQ1Rwr22dtJmWpVXoXE8yJHTHX6LwX1vIYbwFh1kDw53dzbc7kJNXc3P-k4M9sAwXrVXIE8fqhyG-vTThah-tD4ZeQMvQu1wTMHvcZjqy8s5wxu/s400/007.JPG" width="400" /></a><span class="Apple-style-span" style="font-family: "trebuchet ms" , "trebuchet" , sans-serif; line-height: 22px;"></span><br />
<span class="Apple-style-span" style="font-family: "trebuchet ms" , "trebuchet" , sans-serif; line-height: 22px;">Coriander Leaves.....1 cup</span><br />
<span class="Apple-style-span" style="font-family: "trebuchet ms" , "trebuchet" , sans-serif; line-height: 22px;">Mint leaves ........... 1/2 cup</span><br />
<span class="Apple-style-span" style="font-family: "trebuchet ms" , "trebuchet" , sans-serif; line-height: 22px;">Green Chillies........2-3</span><br />
<span class="Apple-style-span" style="font-family: "trebuchet ms" , "trebuchet" , sans-serif; line-height: 22px;">Onions................1 chopped</span><br />
<span class="Apple-style-span" style="font-family: "trebuchet ms" , "trebuchet" , sans-serif; line-height: 22px;">Tomatoes...........1 chopped</span><br />
<span class="Apple-style-span" style="font-family: "trebuchet ms" , "trebuchet" , sans-serif; line-height: 22px;">Garlic.................7 to 8 cloves</span><br />
<span class="Apple-style-span" style="font-family: "trebuchet ms" , "trebuchet" , sans-serif; line-height: 22px;"><span class="Apple-style-span" style="font-family: "trebuchet ms" , "trebuchet" , sans-serif; line-height: 22px;">Ginger ...............1 inch piece</span></span><br />
<b style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; line-height: 22px;">(Grind the above ingredients to make the green masala.)</b><br />
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<span class="Apple-style-span" style="font-family: "trebuchet ms" , "trebuchet" , sans-serif; line-height: 22px;"><b><span class="Apple-style-span"><u>Method:</u></span></b><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhHqT4oFyjKEuYbVXKaaeU1kiCpsA5-aDMH5ED1FThZTsH0bG-4z3MAsoSO1fl5itVDcSJDrmTCT0Xd4F9z_gR3Wyod5GH5l3GlCkI6GLlgclzafYN1311kFnH8GKj-slTkextRiN0MaJ_/s1600/059.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5629850451607468066" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhHqT4oFyjKEuYbVXKaaeU1kiCpsA5-aDMH5ED1FThZTsH0bG-4z3MAsoSO1fl5itVDcSJDrmTCT0Xd4F9z_gR3Wyod5GH5l3GlCkI6GLlgclzafYN1311kFnH8GKj-slTkextRiN0MaJ_/s200/059.JPG" style="cursor: pointer; height: 150px; width: 200px;" /></a></span><br />
<span class="Apple-style-span" style="font-family: "trebuchet ms" , "trebuchet" , sans-serif; line-height: 22px;">1. Wash and slit the brinjals leaving the stem intact. Soak them in salt water.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIbwcXvw3NQO2TzVvlpgmFXbcgRBlwooq6AeLwqGbEd3VqedjjhmZAGuuKzZFisrFMWB9mEj0pOvpmuaROVEphNpoyJuU7z8u2EDFAYG5qrLLGaruppH4DWJy9_0Ytc4sQ78rJpWI1RxM8/s1600/060.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5629850455917094722" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIbwcXvw3NQO2TzVvlpgmFXbcgRBlwooq6AeLwqGbEd3VqedjjhmZAGuuKzZFisrFMWB9mEj0pOvpmuaROVEphNpoyJuU7z8u2EDFAYG5qrLLGaruppH4DWJy9_0Ytc4sQ78rJpWI1RxM8/s200/060.JPG" style="cursor: pointer; height: 150px; width: 200px;" /></a></span><br />
<span class="Apple-style-span" style="font-family: "trebuchet ms" , "trebuchet" , sans-serif; line-height: 22px;">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.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1dIR77l8s3gBjQDVgGuSaBssEvnTmIh_O3jMImmNApENKHouLOKXH2SvDwLO7PVvHekbLBOTam3PFBKxYsIzRsSJ4k50hdwXGUh93JpkxRbtCKEZ2TYHuqmL9xBNie85KrqpUeRivW1B/s1600/063.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5629850474827098994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1dIR77l8s3gBjQDVgGuSaBssEvnTmIh_O3jMImmNApENKHouLOKXH2SvDwLO7PVvHekbLBOTam3PFBKxYsIzRsSJ4k50hdwXGUh93JpkxRbtCKEZ2TYHuqmL9xBNie85KrqpUeRivW1B/s200/063.JPG" style="cursor: pointer; height: 150px; width: 200px;" /></a></span><br />
<span class="Apple-style-span" style="font-family: "trebuchet ms" , "trebuchet" , sans-serif; line-height: 22px;">3. In the same pan heat a little oil and add the green masala paste. Add the salt, turmeric powder and coriander powder.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLppmvd_NI8e428j1NeLsnvCSiZDhATUhnOyq1caJRlNIxJh0HeCTR-LgT7anhyMnreLlkBYPI1akUAdH7oGn_whtpBJHWBnbLNf79CBlYbeR3kLMAOsoZIeAZnuU7vVonrlvodZuFMuSD/s1600/064.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5629851039490931650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLppmvd_NI8e428j1NeLsnvCSiZDhATUhnOyq1caJRlNIxJh0HeCTR-LgT7anhyMnreLlkBYPI1akUAdH7oGn_whtpBJHWBnbLNf79CBlYbeR3kLMAOsoZIeAZnuU7vVonrlvodZuFMuSD/s200/064.JPG" style="cursor: pointer; height: 150px; width: 200px;" /></a></span><br />
<span class="Apple-style-span" style="font-family: "trebuchet ms" , "trebuchet" , sans-serif; line-height: 22px;">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. </span><span class="Apple-style-span" style="font-family: "trebuchet ms" , "trebuchet" , sans-serif; line-height: 22px;"><br /></span><span class="Apple-style-span" style="font-family: "trebuchet ms" , "trebuchet" , sans-serif; line-height: 22px;"></span><br />
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