SINDHI TOMATO CURRY

INGREDIENTS:

Tomatoes
Oil
Besan (Bengal Gram Flour) 1 to 2 tbsp
Rai (Mustard Seeds)
Jeera (Cumin Seeds)
Green Chillies
Ginger
Hing (Asafoetida)
Turmeric Powder
Red Chillie Powder
Coriander Leaves
Bhindi (Ladies Finger)
Sugar
Tamarind
Salt to taste

METHOD

• Boil and Blanch the Tomatoes
• Puree the blanched tomatoes in a food processor or mixer
• Strain out the puree in a strainer
• Let the puree get cooled.
• Soak the tamarind in abowl for 10 to 20 mins and extract the juice
• Chop the ginger finely, Green Chillies and Coriander Leaves and set aside
• Take 3 to 4 tbsp of Oil in a cooker
• Add Mustard Seeds and Jeera and add Besan to it
• Stir the besan on low flame so that it doesnt burn
• As the colour of the besan changes to light brown
• Add Hing, Green Chillies and Chopped ginger to it
• Add Turmeric powder and Red chillie powder and mix it on a low flame
• Add the tomato puree and mix the besan mixture
• Finally add little water as with besan the curry gets very thick consistency
• Add Salt, Sugar and Tamarind Juice and mix well.
• Then add Slit bhindi into it.Put a slit on a bhindi
• Let the Curry boil for 15 mins bcoz the bhindi will get soft

Garnish it with Coriander Leaves and Serve with Rice.

For this Curry recipe the tomatoes must be Red.

SAI BHAJI (PALAK CURRY)

INGREDIENTS:

Palak Leaves
Onions
Tomatoes
Potatoes
Ladies Finger (Bhindi)
Carrot
Chana Dal
Ginger
Optional: Any other any vegetables can be added to above.Ex: Beetroot too.
Jeera
Turmeric Powder, Red Chillie Powder, Dhania Powder
Oil
Salt as per ur taste

METHOD:

First method of cooking Palak Curry

Soak the Chana Dal for 20 mins.
Finely chop Palak Leaves and wash the leaves in water for 3 to 4 times
Cut Onions, Ginger, Tomatoes, Carrot, Potatoes,Bhindi and other veggies.
Take cooker and pour oil and add jeera to it.
Add onions and saute the onions till chnages to light brown colour
Add ginger,carrots,potatoes and chana dal and stir for 2 to 3 mins
Finally add tomatoes, Salt and turmeric powder, red chillie powder and dhania powder and mix
Put all the Palak Leaves to it and some water to it so that the chana dal cooks well and other veggies too.
Even the Palak Leaves have the water content but it is not sufficient for chana dal to get cooked so add a little water to it.
After 2 Whistles sim it for atleast 15 mins so that it gets cooked well.
When the cooker gets cooled whisk the palak curry and it is ready to eat.

Second method of cooking Palak Curry

The ingredients are the same as above but only the cooking pattern is different.

Take cooker add oil to it
Add Jeera, Turmeric powder, Red chillie Powder and Dhania Powder and mix and add water to it.
Add soaked Chana Dal.
Chopped Palak Leaves
Add all the Vegetables and Salt to it.
Then close the Cooker
After 2 Whistles sim it so that it cooks well.
Finally whisk the Palak Curry and serve it.
In this method all the Vegetables are put directly without sauting.

Serve the Palak Curry with Rice or Chapathi or Naan.

                                                       SAI BHAJI PALAK CURRY

DAL PATTI

INGREDIENTS

Wheat Flour, Jeera, Yellow Moong Dal Half Split, Haldi (Turmeric), Red Chillie Powder,Dhania Powder, Aamchur Powder (Dry Mango Powder) Oil, Finely Chopped Coriander Leaves and Salt to taste.

METHOD

For the dal mixture:

Soak the yellow moong dal for 5 mins.Boil the water and put the Yellow moong dal into it and add a pinch of turmeric powder to it and few drops of oil so that the dal doesnt stick to each other.Let the dal boil till it gets soft.It must not be completely soft like water only each grain must be soft and  then add salt according to your taste.Then drain out the whole water from the dal and keep the dal separetly in a plate.when it is hot add all the dried masalas like red chillie powder, Dhania powder, Aamchur powder and chopped coriander leaves and mix the mixture.

For the dough:

Take wheat flour in a bowl and add salt, Jeera and Few drops of oil to it and mix the flour with water and set aside for 2 mins.make small balls of the dough. Roll the ball into a medium size and in the middle stuff the dal mixture and roll again into chapathi size and see that the mixture doesnt come out of that chapathi.Heat the pan or tawa and cook the dal chapathi on both sides by putting 2 to 3 tbsp of oil.Delicious dal patti is ready to eat.


Place the dal mixture in the centre of the chapathi dough as shown in the below pic

Make a round ball of  the dough with the dal mixture inside as in the below pic

Roll the ball mixture of dough into a chapathi as shown in the below pic and cook on a tawa or pan

                       

                                              
                                                            Dal Patti pic below

Serve with curds or papad or pickle.

PANEER KA PARATHA:

Ingredients

Milk,Wheat flour, Salt, Grated Paneer, Coriander leaves, Red chillie powder, Aamchur powder, Dhania powder  Jeera and  oil.

Method

For the Paneer

First boil the milk in a vessel and add some curds or lime juice to that boiling milk. As the milk gets boiled a whey separates from milk and paneer chunks are formed.The whey will be in some what watery and light green colour.Then strain out the milk and paneer is ready.
For the paneer mixture add ingredients salt, Red chillie Powder, Dhania Powder, Aamchur powder is (Dry Mango Powder) and some chopped coriander leaves.

For the parathas

Take a bowl and add wheat flour,Oil, Salt, Jeera and mix the flour with water and the dough is ready.set aside for 2 to 3 mins.Make a small chapathi and put the paneer mixture in the middle of the chapathi and fold the chapathi and make a ball and then finally roll that ball into a chapathi.Roll in such a way that the paneer mixture must not come out.Now take a pan or tawa and put 1 to 2 tbsp of oil and put this chapathi and cook on medium flame and apply oil on both sides and your paneer paratha is ready to eat.

Serve paneer parathas with papad, curds or with some pickles.

I would like to share some sindhi cuisine recipes.
KOKI:
Ingredients are:
Onions, wheat flour, jeera,oil, curd, red chillie powder,coriander leaves and salt to taste.
Method:

In a bowl take wheat flour and add onions, jeera, red chillie powder,salt as per your taste, 1 to 2 tbsp of  oil and  chop the coriander leaves and mix the flour with curd and the dough is ready.Let it set for 2 to 3 minutes.The dough must not be watery it must be like chapathi dough .make small balls of the dough and prepare like a chapathi size and heat the pan or tawa and sprinkle a half tbsp of oil and then put the chapati onto it and cook it on simmer and in between add a 1to 2 tbsp of oil so that it cooks well.

This is the Chapathi of Koki and below is pic of raw Koki

                                                           Cooked KOKI

finally the KOKI is ready to eat. Serve with curds or papad or pickle as you like it.