PATATE JO SEERO / ALOO KA SHEERA

Potato sheera is made usually on fasting days. It is very easy to make and really very delicious.

Ingredients:
Potatoes ... 2 large
Sugar ...... 1/2 cup (adjust as per your preference)
Green cardamoms ... 3-4
Saffron .. as needed
Ghee .... 2 tbsps
Pistachios / almonds .. few for garnishing.

Method:
1. Boil the potatoes. Peel and cut them into small pieces.
2. Heat ghee in a pan and add the lightly crushed cardamoms.
3. When they give out aroma, add the potatoes and saute for few minutes.
4. Add a pinch of saffron and sugar.
5. Keep stirring until the sugar is absorbed and the sheera starts to leave the sides.
Garnish with saffron strands and chopped nuts.

LAHORI GAJARA GUR MEIN / SWEET POTATO IN JAGGERY SYRUP ( Vrat Ka Khana )

We make this on Ekadasi day. Thick slices of sweet potato cooked in cardamom flavored jaggery syrup or sugar syrup. I remember during my childhood grandma used to read out religious stories and we would listen while eating this sweet.

Ingredients:
Sweet potatoes ..... 2 ( select small ones)
Jaggery ................4 tbsps. (I used organic jaggery powder)
Salt ............ a pinch
Ghee ......... 1 tsp.
Cardamom powder ... 1/4 tsp

Method:

1. Wash and cut the sweet potato into half inch circles. Peel the skin ( it is easier to peel after slicing)

2. Heat the ghee and add the sweet potato. Stir fry for a minute.

3. Add one and half cups of water and bring to a boil.

4. Now add the jaggery, cardamom powder and a pinch of salt.

5. Simmer and cook until done. It takes about 4-5 minutes.

Serve warm or cold.









Note: I have used organic jaggery powder. If you are using the normal jaggery it is better to melt it in water and remove the impurities. Then recuce the quantity of water while cooking accordingly.

DAAG / BROWN ONION GRAVY PASTE

This is the basic gravy for all most of the veg or non veg curries in Sindhi Cuisine, We call it daag. Preparing this ahead saves us the time and effort of chopping and frying specially when we are busy or having some guests. You can freeze it in small plastic containers or zip lock bags.

Ingredients:
 Onions ........... 6-8 (sliced)
Tomatoes ...... 2 (chopped)
Green chillies ... 4-5 (chopped)
Ginger paste .... 1 tbsp
Garlic paste ...... 2 tbsp
Oil ...................... 6 -7 tbsp

Method:
1. Heat oil in a pan and pour oil. Add the sliced onions and saute them until brown.

2. Add the chopped tomatoes, chillies, ginger and garlic pastes.

3. Pour 1 cup water and simmer it till the onion is cooked.

4. Let it cool and grind it with a hand grinder or in a mixer.

5. This is a basic gravy used for most of the curries and non-vegetarian dishes.

SAAO MASHALO / GREEN MASALA / CORIANDER MINT GRAVY PASTE

Making masala pastes ahead of time helps a lot when you have unexpected guests.This is such a flavourful masala paste with the freshness of the mint and coriander leaves combined with garlic, ginger, onion, tomato and green chillies. Tomato is optional.. some don't add it and use other ingredients like amchoor or tamarind for the tanginess. 

Ingredients:
Coriander Leaves.....1 cup
Mint leaves ........... 1/2 cup
Green Chillies........2-3
Onions................1 chopped
Tomatoes...........1 chopped
Garlic.................7 to 8 cloves
Ginger ...............1 inch piece

Method:
Grind the above ingredients to make the green masala.
You can even store it in the freezer for later use. 
Divide them into portions and store in plastic containers or zip lock bags.
 You can use this masala in many curries. Some of them are here. 
Click on them to see the recipe.

Seyala Bhindyoon ein Patata 

Seyala Maani 

Seyala Bread 

Saaye Mashale Wari Machi 

Saaye Mashale Wari Chicken 

THOOMA WARI MUNGAN JI DAL / MOONG DAL WITH GARLIC TADKA / SINDHI STYLE MOONG DAL

Moong dal with garlic flavour tastes so delicious.,Specially in winters we get fresh green garlic and we add the leaves too. They make it more tastier.

Ingredients:
Moong dal / yellow dal .... 1 cup
Green chillies .... 1-2
Coriander leaves .. handful
Garlic ..... 3-4 pieces crushed & 3-4 pieces chopped finely.
(If using fresh green garlic use along with the leaves and reduce the quantity of coriander leaves)
Turmeric powder .. 1/4 tsp
Salt .... to taste
Oil ... 2-3 tbsps

Method:
1. Wash and soak dal for one hour.
2. In a pan boil it adding salt and turmeric powder.
3. When it is half done add the finely chopped green chillies, coriander and a little crushed garlic.If you have fresh garlic add the chopped leaves at this stage.
4. Mash it well when it is done. Add water as per your preference. I like a thicker consistency.
5. Heat oil in a small pan and fry the finely chopped garlic to a light brown colour. Add the tempering to dal.
Serve with Sindhi Khichni and fried papads and kachris.

CHOLA DHABALA / CHANA BREAD CHAAT / SINDHI STREET FOOD

Chola Dhabala is a very popular Sindhi street food. Tangy chickpea curry is served on bread slices topped with onion kachumbar, mint coriander chutney and thin sev. This can be relished during any time of the day. It is quite filling and I prefer it for brunch or dinner. These days various ready masalas like chana masala and chaat masalas are available easily but our mothers and grand mothers used only home ground basic spices. The curry is made with lot of gravy which is nice and tangy. The bread slices are well soaked in the gravy and the chickpeas are spooned over the soaked slices followed by other garnishings.

Ingredients:
Chana / chickpeas .... 1 cup (soaked overnight)
Onion ................... 1 cup (sliced)
Tomato ............. 1 medium
Green chillies ... 1-2
Ginger ............ 1 tsp (grated)
Garlic ............ 1 tsp (crushed)
Tamarind juice ... 2-3 tbsps
Coriander powder .. 1 tsp
Cumin powder ...... 1 tsp
Garam masala ......... 1/2 tsp
Turmeric powder .... 1/4 tsp
Red chilli powder ... 1/4 tsp
Salt ................... to taste
Sliced bread or Pav bread .. as needed
Sev ............ for garnishing.
Mint coriander chutney ........... as needed for topping
Onion kachumbar ........... for garnishing. (soak the sliced onion in water and salt.. squeeze out and add lime juice or vinegar)
oil... 2-3 tbsps

Method:
1. Heat oil in a pan and fry the sliced onions until golden brown.
2. Add the tomato, green chillies, ginger and garlic. Saute until the tomato gets cooked.
3. Add some water and simmer. Allow it to cool and blend it using hand blender.
4. Boil the chana in a pressure cooker adding a little salt.
5. Add the boiled chana to the onion gravy. Add the mentioned spice powders, salt and tamarind.
6. Add about 3 cups water and chopped coriander leaves. Simmer for a minute or two until done.

To Serve:
Place a sliced bread or pav bread in a plate. Pour the chana and gravy over it.
Spoon some mint chutney and onion kachumbar.
Sprinkle sev, bhuna jeera powder on top. If you like it spicy you can also sprinkle a little red chilli powder. Finally garnish with some chopped coriander leaves.
Some people also like to add boiled potatoes in the curry. 

GARAM MASHALO / SURAHO MASHALO / GARAM MASALA

These days all the masalas are easily available in the stores but home made ones are always best. I prefer making them fresh in small quantities.

Ingredients:
Green Cardamoms.... 20 gms.
pepper corns ............. 20 gms.
Cloves ........................ 10 gms.
Black Cardamoms....10 gms.
Caraway seeds ........... 5 gms.
Cumin seeds ............... 5 gms.
Cinnamon .................... 20 gms.
Aniseeds ...................... 5 gms.
Bay leaves ................... 4-5
Star Anise .... few
Nutmeg .. 1/2 tsp
Dried rose petals .... handful  (you can skip if you don't find them )

Dry roast without oil and dry grind.
Store in an air tight container.

SAAYI CHUTNEY / PHOODNEY EIN KOTMIR JI CHUTNEY / MINT AND CORIANDER CHUTNEY

This is the most popular chutney liked by everyone.. goes well with any snack..
Ingredients:
Mint leaves ........... 2 cups
Coriander leaves ... 1 cup
Green chillies .......... 3-4
Onion ....................... 1 chopped
Roasted chana/dalia ... 1 tbsp (optional)
Garlic ............... 8-10 cloves
Ginger ............ small piece
Vinegar or lime juice .. 1 tbsp.
Salt to taste
Sugar .................... 1 tsp.(optional)

Method:
Grind all the above ingredients, adding a little water if required.

GYARSI BHAJI / PATATE JI BHAJI / POTATO CURRY FOR FASTING

This sabzi is usually made during Ekadashi fasting. As we don't use any spices, this is flavoured with cardamoms sauteed in ghee and tempered with rock salt and crushed black pepper.


Ingredients:
Potatoes : 4-5
Cardamoms .. 2-3
Rock salt ....... to taste
Black pepper powder ... 1/4 tsp.
Ghee or oil

Method:
1. Boil the potatoes. Peel and cut into pieces.

2.In a pan heat a little ghee and add the crushed cardamoms.Now add the potato and salt. Stir well to blend and crush a few pieces of potato to make a thick gravy. Add a little water (depends on how much gravy you like) and simmer.

4. Sprinkle the crushed pepper and serve with puris or rotis made with the shingara flour or kuttu.

DUDHA JA VARA / DAHI VADAS

Perfect dish for summer ! ..

Ingredients:
Urad dal .... 1 cup (soak for few hours )
Yogurt ...... 2 cups or more if needed
Raisins ..... handful
Baking powder ... 1/8 tsp
Salt ......... to taste
Sugar .... little to add in the yogurt.
Oil ..... to fry
Roasted and ground cumin powder and red chilli powder (for garnishing)
Sweet Date and tamarind chutney (for garnishing)

Method:
1. Wash and soak the urad dal for a few hours.
2. Grind to a thick batter adding very little water.
3. Mix the raisins, salt and baking powder to the batter just before frying.( the salt leaves water and it will make the batter watery)
4. Heat oil in a kadai / frying pan and fry the vadas.
5. Drop them into water for soaking.
6. Churn the yogurt adding salt to taste and sugar to balance it.
7. Squeeze out the water carefully with light hands and put them into yogurt and let them soak again.
8. When you are ready to serve add some more churned yogurt if needed. Garnish with cumin and chilli powders and sweet chutney.