TARYALA VAANGANA / SPICY FRIED BRINJALS SINDHI STYLE

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.

Ingredients:
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

Method:

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.

MITHYUN TIKKYUN / DEEP FRIED SWEET FLAT BREADS

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.

Ingredients:
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.

Method:

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.

METHI WARI CHICKEN / METHI CHICKEN

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.

Ingredients:
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

Method:

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.

MUTHYA

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.

Ingredients:
Wheat flour ...... 5 cups
Fine castor sugar .. 2 & 1/4 cups (adjust as per your liking)
Chopped almonds ..... 1/4 cup
Chopped pistachios ..... 1/4 cup
Black raisins ............... handful
Poppy seeds ............... 2 tbsps
Crushed cardamom seeds .. 1 tbsp (remove the skin)
Edible gum .................... 2 tbsps
Ghee .............................. 3/4 cup to 1 cup (check while making and add accordingly)

Method:
1. In a thick bottomed pan add half of the ghee and tip in the wheat flour.
2. Reduce the flame to medium and stir fry the flour.
3. Keep adding the remaining ghee little by little until you get a nice aroma and the flour is brownish.
4. Do not increase the flame. Maintain medium and low to get the best flavours.
5. Meanwhile fry the edible gum in a little ghee or oil and crush it.
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.
7. Stir fry for 5 to 7 minutes and remove from the gas.
8. Now add the fine castor sugar and mix well.
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.

TAMATE MEI DHABROTI / TOMATO BREAD

You have leftover bread ??
Here is a simple breakfast recipe with just few basic ingredients. It tastes really good.

Ingredients:
Bread ............... 6-7 slices
Tomatoes ........ 1 cup (chopped)
Cumin seeds .... 1 tsp
Green chillies ... 1
Ginger paste ... 1 tsp
Garlic paste .... 1 tsp
Red chilli powder .. 1/4 tsp (optional)
Coriander powder ... 1 tsp
Cumin powder .... 1/2 tsp
Turmeric powder ... 1/4 tsp
Salt ............. to taste
Oil ............ 3-4 tbsps
Coriander leaves ... handful

Method:

1. Heat oil in a pan and add the cumin seeds.

2. When they crackle tip in the chopped tomatoes, ginger garlic paste and green chillies.

3. Cover and simmer until the tomatoes are soft.

4. Now add the salt and the spice powders. Stir to mix them well.

5. Break the bread slices into small pieces and add them to the tomato masala.

6. Stir and sprinkle little water for the bread to cook.

7.  Add the coriander leaves.

8. Simmer for few minutes until done.

KARELE JO SEERO / BITTER GOURD HALWA

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.

Ingredients:
Karelas / bitter gourds .... 3
Desi ghee / clarified butter .. 3 tbsps
Sugar ........................ 6 tbsps
Cardamom powder ..... 1/2 tsp
Poppy seeds .............. 2 tbsps (dry roasted)
Khoya ........................ 3 tbsps
Milk ......................... 1/4 cup
Almonds .................. 1 tbsp (sliced)
Pistachios ................ 1 tbsp (sliced)

Method:

1. Wash the karelas, peel them and discard the seeds.

2. Cut them into small pieces.

3. Grind them in a mixie without adding any water.

4. In a pan heat the ghee and add the ground karela paste.

5. Stir fry for about 5 minutes until the water is evaporated.

6. Now add the milk and allow it to simmer for few minutes until the karela mixture gets cooked.

7. Tip in the khoya and mix well.

8. Add the sugar and stir it until it melts.

9. Now add the poppy seeds.

10. Keep stirring until the mixture leaves the sides.

 11. Add a portion of dry fruits to the halwa and save some for garnishing.