SATA BHAAJYOON (Sindhi- 7 Vegetables mix sabzi)

This is a traditional mix sabzi also known as " Chachar-Bachar " made with seven vegetables or more cooked in the onion gravy in all the Sindhi homes on Diwali. It is usually served with phulkas/rotis.

Ingredients:
Onions ........ 3-4 chopped
Carrots......... 1 cut into cubes
Brinjal ......... 1 cut into cubes
Beans .......... 6-7 cut into long pieces
Potatoes ..... 2 cut into big pieces
Green peas ...1/4 cup
Lotus root .... 6-7 pieces (boiled)
Lotus seeds (makhane).... 1/4 cup
Green chillies ......... 2
Ginger-garlic paste...1 tbsp.
Tomato ............. 2 small chopped
Coriander powder.......... 1 tsp.
Cumin powder ............... 1 tsp.
Red chilli powder ........... 1/2 tsp.
Turmeric powder............ 1/4 tsp.
Garam masala ............... 1/2 tsp.
Salt to taste
Oil

Method:
1. In a pan, take 2 tablespoons oil and fry the onions till golden brown.
2. Add the chopped tomatoes, green chillies, ginger-garlic paste and 1 cup water and simmer it to cook.Let it cool and grind it.
3. Now add all the vegetables, salt and the dry spices. Stir fry, add enough water to cook and let it simmer till the vegetables are done.
4. Garnish with coriander leaves.
This is usually served with Phulkas/Rotis.

DAL JO CHILLO

This is a Sindhi breakfast preparation. A savoury pancake made with lentils and besan. For variation you may add any grated vegetable or finely chopped greens to the batter to make it more healthier and tastier

Ingredients:
Moong dal .... 1/2 cup
Besan/gram flour ... 2 tbsps
Cumin seeds ........ 1 tsp
Green chillies ...... 1 - 2
Coriander leaves .. handful
Ginger ................. 1 tsp (optional)
Baking soda ......... a pinch
Salt .................. to taste
Oil /ghee ... to smear
Method:

1. Soak moong dal for a few hours.

2. Grind coarsely adding a little water, green chillies and cumin seeds.
3. Remove in a bowl and stir in the besan. Add salt, baking soda and finely chopped coriander leaves.

4. Pour the batter on the non-stick pan and spread it with the back of the spoon.

5. Pour a little oil or ghee and roast it until crisp on medium flame.

Serve hot with any pickle or chutney of your choice.

This quantity makes 4 pancakes.

I have served with - Instant Red Chilli Pickle

FOTE BHUGI KHICHNI ( Cardamom flavoured Khichdi)

Cardamom flavoured khichni cooked with rice and split moong dal (green moong dal )

Ingredients:
Rice ..... 1 cup
Green moong dal (split) ... handful (or little more)
Green Cardamoms..... 3 - 4 ( split)
Cumin seeds .... 1/2 tsp
Pepper corns ..... 5-6
Ghee (clarified butter) ... 2 tbsp
Salt ...... to taste.

Method:
1. Wash the rice and dal together. Soak for at least half an hour.

2. Heat ghee in a pan and add the cardamom, cumin and pepper corns. Do not wait until they crackle. Add the rice and salt and stir fry for a minute.

3. Add double quantity of water ( if rice + dal are one and quarter cups, add two and half cups water)

4. Boil and then simmer until the rice is cooked. You will like the aroma of this rice dish when it is cooking.
5. This goes well with: SAI BHAJI (click to see the recipe)

Fote Bhugi Khichni Video

PULAO - CHANAN JI DAL (Sindhi Pulao Chana Dal)

Chana dal cooked with fried onion and the addition of potato or beeha makes such a delicious meal. 

FOR PULAO
Ingredients:
Rice .......... 1 cup
Onion ....... 1 big or 2 small (sliced)
Ginger garlic paste ..... 1 tbsp.
Green chillies .....1-2 (slit)
Turmeric powder ...... 1/4 tsp
Salt
Oil
For garnishing .... Chopped nuts.
( Crush the following Garam masala coarsely, except bay leaf and cinnamon)
Green cardamoms ..... 2-3
Black cardamom ..... 1
Cloves ...................... 2-3
Cinnamon stick ......... 1 inch piece
Caraway seeds ........... 1 tsp.
Aniseed (saunf).......... 1/2 tsp.
Black pepper corns........... 1/2 tsp.
Coriander seeds .................. 1 /2 tsp
Bay leaf .............. 1

Method:

1. Wash and soak the rice.
2. Heat 1 tbsp oil in a pan and fry the sliced onion till brown in colour. Add the ginger garlic paste and a little water and simmer it for 5 minutes. 3.In a pan heat 2 tbsp. oil and add the crushed garam masalas. Stir fry on low flame for half a minute and add the fried onion, green chillies, salt and turmeric.
4. Now put the rice and mix well. Add 2 cups of water and cook the rice till done.Garnish the pulao with chopped nuts.
This pulao can be served with Chana dal, Sai bhaji (see recipe) or any non-veg dish.

CHANAN JI DAL

Ingredients:
Chana dal ..... 1/2 cup
Onions .......... 1 medium sized
Potato .... 1 (optional) Cut into big pieces.
Tomato ......... 1
Green chilli .. 1
Ginger garlic paste .... 1 tsp.
Cardamoms ........... 2
Turmeric powder .... 1/4 tsp.
Coriander powder .... 1/2 tsp.
Cumin powder ......... 1/2 tsp.
Red chilli powder .... 1/4 tsp.
Amchoor powder .... 1/4 tsp.
Salt .... to taste
Oil.
Coriander leaves ..... to garnish

Method:
1. Heat oil in a pan and fry the onion till brown.Add the ginger garlic paste, green chilli and tomato. Stir fry, add a little water and cook.
2. Add the soaked chana dal, potato cubes,salt and all the dry masala powders. Add enough water and cook till the dal is done.. Take care not to over cook as the chana dal has to remain whole and not mashed up.Just mix it lightly and garnish with coriander leaves.(If using a pressure cooker, cook for 3 whistles)
3. Serve with pulao.

DAL JO PHULKO ( Sindhi Stuffed Dal Paratha)

This is a Sindhi stuffed paratha. We make it with moong dal stuffing. Like any other paratha it can be relished with curd and pickle.

Ingredients:
Churi daal ..... 1 cup cooked - See recipe HERE
Cumin powder .. 1 tsp
Coriander powder .. 1 tsp
Red chilli powder .... 1/2 tsp
Mango powder/amchoor .. 1/4 tsp
Coriander leaves ............ handful - finely chopped.
Churi dal already has salt ..so no need to add it.
Whole wheat flour ... about 2 cups
Oil or ghee

Method:

1. Mix all the spice powders and coriander leaves in the cooked dal. ( see the recipe of Churi Dal, how to cook it)
2. Knead the wheat flour with little salt and oil, adding enough water to make a soft dough.

3. Roll out the roti to the size of a puri and stuff it with the prepared dal masala. Seal the edges together like a pouch and roll it again carefully.

4. Roast it on a griddle pouring a little oil or ghee until done.

For kids you can make it with plain churi dal...
Serve hot with any pickle and curd.

CHURI DAL (Sindhi)

This is one of the Sindhi preparation of Moong dal. CHURI means NOT MUSHY.. the grains of dal have to be whole. We have to cook this very carefully on low flame and add very little water taking care not to make it soft and mushy. Usually this is served as an accompaniment with MALPURAS (malpuas) for breakfast. It can also be served as a side dish with PURIS and SEERO

.Ingredients:
Moong dal .... 1 cup
Turmeric powder .. 1/4 tsp
Salt .............. to taste
Black pepper (crushed) .. to sprinkle on top
Oil ..

Method:
1. Soak moong dal for a few hours.

2. Heat a little oil in a thick bottomed pan and add the soaked moong dal.

3. Stir-fry for half a minute and sprinkle a little water over it. Add salt and turmeric powder and mix.
4. Close with the lid and cook on sim. Check after a while and sprinkle a little water again if required.
5. It may look a little under-cooked but close the gas and leave it covered.
It gets perfectly cooked with the heat inside. Seperate it with a fork carefully after opening the lid.
6. Sprinkle freshly ground black pepper. You can squeeze a little lime juice if you prefer.
Left-over dal can be used to make patties or stuffed parathas.

BASARA MEI SEYALA MACHI ( Fish with Onion Masala)

This is one of the many fish preparations in Sindhi Cuisine .It is usually served with dhodho or phulko.

Ingredients:
Fish ......... 250 gms.
Onion ...... 4-5
Tomato .... 1
Ginger-garlic paste.... 1 tbsp.
Green chillies .......... 1
Mint leaves ............ few
Turmeric powder ..... 1/4 tsp.
Coriander powder .... 1 tsp
Cumin powder .......... 1 tsp.
Amchoor powder .......... 1 tsp.( or crushed anar dana)
Garam masala .......... 1 tsp.
Coriander leaves ..... for garnishing
Red chilli powder ..... 1/2 tsp
Salt
Oil

Method:
1. Wash the fish and marinate the slices with a little salt.
2. Cut the onion finely.Heat a little oil in a flat bottomed sauce pan and stir fry the onion for 2 minutes.

3. Add the chopped tomato, green chilli , ginger garlic paste, salt and simmer for 2-3 minutes.

4. Put the fish slices and sprinkle all the masalas and mint leaves.Simmer until done, carefully turning the slices once.( no water required)
5. Garnish with coriander leaves and serve with rotis.

KEEME MACRONI JI PUDDING (Keema Macaroni Bake)

This is one of the popular snack made in Sindhi homes.. It is a baked dish made with cooked keema, macaroni and spices... a healthy and delicious snack.

Ingredients:
Mutton mince ........ 500 gms.
Eggs .................... 6-7
Macaroni ............. 1 cup (boiled)
Onions .................. 3-4 (sliced)
Ginger paste ........ 1 tsp.
Garlic paste ......... 1 tbsp.
Green chillies ....... 2-3 (chopped)
Tomato puree ...... 2 tbsp.
Turmeric powder .... 1/4 tsp.
Coriander powder .. 1 & 1/2 tbsp.
Cumin powder ... 1 & 1/2 tbsp.
Garam masala .... 2 tbsp.
Red chilli powder ... 1tsp.
Salt ............ to taste
Oil

Method:

1. Heat oil in a pan and fry the onions till golden brown.
2. Add the ginger garlic paste and green chillies. Saute and add the mince.
3. Add the masalas, tomato puree and salt.(Save little masala powders to sprinkle on top)

4. Saute the keema adding a little water and simmer it to cook until done. It has to be dry. Let it cool.
5. Meanwhile boil the macaronis with a little salt, drain and set aside.
6. Beat all the eggs in a bowl with a little salt.

7. In a big bowl mix the keema, macaroni and beaten egg mixture (Save a little to pour on top)

8. Mix the remaining portion of the dry masalas and check the salt.
9. Grease a baking tray and pour the mix into it. Spread the remaining egg on it and sprinkle a little garam masala and red chilli powder.
Garnish with coriander leaves.

10. Bake in a pre-heated oven for 18-20 minutes until done.(The baking time varies according to the type and size of the oven)
11. Let it cool and cut into pieces.
Serve with mint chutney and sauce.

KEEME JA KOFTA ( Mince Meat Balls in Gravy)

Meat Balls cooked in brown onion gravy..

Ingredients:
Mutton mince ........... 1/2 kg. (or) Chicken mince
Onions ....................... 5-6 sliced
Tomato ................... 1 chopped
Green chillies ......... 2-3
Ginger-garlic paste ..... 1 tbsp.
Bread crumbs ............. 1 tbsp.
Coriander powder ...... 1tsp.
Cumin powder .............1 tsp.
Red chilli powder ......... 1/2 tsp.
Turmeric powder ........ 1/2 tsp.
Garam masala ............. 1tsp.
Coriander leaves......... handful
Mint leaves ................ 6-7 (optional)
Salt to taste
Oil

Method:
1. Fry the onions to a golden brown colour.Add the chopped tomato, 2 green chillies, ginger-garlic paste and half cup water. Let it cook. Cool it and grind.
2. Clean and wash the mince. Squeeze out the water completely.

3. In a food processor grind this along with 1 onion, 1 green chilli, mint and coriander leaves, a little ginger-garlic paste, breadcrumbs, coriander-cumin-turmeric powders, Garam masala and salt.

4. Make balls out of this mix.
5.In a flat bottomed pan heat a little oil, add the ground onion paste, salt, coriander-cumin-turmeric powders and place the koftas. Simmer for 5 minutes and turn them carefully.
6. Add about 1 cup water and cook on low flame till done. Add a little garam masala.
7.Garnish with coriander leaves. Serve with rotis / naan/parathas.

FOTE BHUGI CHICKEN ( Elaichi Chicken)

This is a traditional Sindhi preparation. You can prepare the mutton in the same waytoo. Serve with rotis or bread. It is very light without too many spices and can be relished during pregnancy and after baby's birth. Perfect even when you are a bit unwell .

Ingredients:
Chicken .... 200 gms.
Cardamoms ... 8
Wheat flour ... 1 tbsp.
Turmeric powder ..1/8 tsp.
Garam masala ...... 1/2 tsp.
Salt .................. to taste
Oil .................. 2 tbsp.
Black pepper ..... crushed.

Method:


1. Heat 1 tbsp. oil in a pan. Crush the cardamoms with the skin and add to the oil.


2. Add the chicken pieces, turmeric powder, salt and garam masala. Stir fry for 2-3 minutes on medium flame.
3. Add 3 cups of water and simmer it for 20-25 minutes until the chicken is tender.(if you pressure-cook it, use less water)
4. In a small bowl take the wheat flour.
5. Dilute this with a little water and add to the chicken and cook further for a minute.
6. Sprinkle freshly crushed black pepper before serving. You may squeeze a little lime juice too if you like.

Check out the Video