My Favorite Turnips and a Request

Alka Keswani — Tue, 21 Sep 2010 15:35:51 +0000

First a request…Have you ever followed a recipe from this site? Do you cook the Sindhi Style food, after reading the recipe from this blog? If yes, would you like to cook again , any recipe from this blog, click it (No, we are not seeking professional pictures, you can even click with your Cellphone) and mail it to Ria . Check the details at Ria’s blog. where she wants you all to cook the Sindhi food, following the recipes from Sindhirasoi.People who do not have any website of their own, can simply Email, the picture of food cooked, along with the name and link of recipe. For example, if you have cooked Kadhi chaawal following the recipe from this blog, then along with the picture clicked by you, write “Kadhi Chaawal” and provide the link (http://sindhirasoi.com/2008/02/10/sindhi-kadhi/) in the email and send it to airmathew AT gmail DOT com Kindly Do participate….if you have any queries just contact me using contact form Update: This event is closed now! Many thanks to those who participated! Now Coming to the recipe of the day…. Talking about my favorite food always make me happy 🙂 Turnips….well, strangely, I love turnips a lot…along with bitter gourds, bottle gourds, Apple gourds and did I mention turnips??? Lol….I just can’t resist buying these vegetables and generally cook these the way my mom used to, without feeling the need to try out other ways to cook with the above mentioned vegetables. So generally (or for surely) turnips at our home are just made in two ways…..either the turnip pickle or Chithyal Ghogrunh (Mashed Turnips ). I love this traditional home style cooked turnip curry flavored with fresh green garlic. This gets cooked in a jiffy and tastes best with Khichdi/ Patri Khichdi, Juar Jo dhodho etc. Recipe Video of “How to make Sindhi style Turnips (Shalgam/Gogrun) ki Subzi”: Recipe for Chithyal Ghogrunh or Mashed Turnips: Print Chithyal Ghogrun|Mashed Turnip curry Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Serves: 3 Mashed Turnips curry,a famous Sindhi style of cooking turnips to make a healthy and delicious Subzi ! Ingredients Turnips around 500 gms Onion 2 Tomatoes 2 Green chillies 2 or more as per your taste Ginger half inch piece. Salt Turmeric powder ¼ tsp Coriander powder 1 tbsp Chopped Fresh Garlic (Sayi Thoom in Sindhi) 2-3 tbsp Oil 1-2 tbsp Coriander leaves to garnish Method Rinse well, peel and chop turnips roughly. Peel and chop onions and fresh garlic. In case you do not have fresh garlic, just use crushed cloves of regular (dry) garlic (around 5 cloves) . Now in a pressure cooker, take 1-2 tbsp of oil and saute onions till light brown. Do not let onions turn too dark. Add chopped tomatoes,crushed ginger, green chillies, salt and stir well. Add chopped turnips, fresh garlic (or dried one, which ever is available), coriander powder and turmeric powder and give it a good mix. Saute it for some time, till the mixture starts sticking at the base of cooker, sprinkle some drops of water and Bhuno again, for 3-4 minutes. Add about half a cup of water and mix well. Close the lid of pressure cooker and wait till pressure of cooker is released for 2-3 times (2-3 whistles). Let it cook for couple of minutes on lowest heat Later, check the consistency of the dish, as it is supposed to be semi dry (Check the picture).Put it back on the flame if there is still any water remaining. Just mash it lightly with a back of spoon till a mushy mix is obtained. You can sprinkle some garam masala powder, but I like the taste, just without any such spice. Garnish with coriander leaves and serve. This is generally eaten with Jowar (sorghum)Doda (Unleavened flat bread or jolada roti or Bhakri ) along with Lassi or chaach (buttermilk) Or else with soft Khichdi rice cooked with handful of Dal like unhulled split moong dal or urad dal,with some salt and turmeric powder.Enjoy! 2.2.1

The post My Favorite Turnips and a Request appeared first on Sindhi Rasoi |Sindhi Recipes.

Gobi Chanadal~A cabbage Bengal Gram combo

Alka Keswani — Thu, 11 Mar 2010 19:07:33 +0000

Weather is getting It had been long since Life is pretty busy nowadays Waiting for the summer vacation…Darn……finding it hard to pen down my thoughts today. So many of thoughts arising and then dwindling in my mind..at times I wonder what to share with you all and what to hold back. There had been plenty of things going around but when I sit here to write, nothing clicks ..Sigh..the Irony of life ! Never mind, lets talk about the recipe then, for , that’s what you are here for , No? For today, lets save each one of you from those yakety yak talks of mine, and lets just head over to the Recipe of the day..Patta Gobi-Chana dal. Now that Summer is officially here in Mumbai , its going to be hard to stay in kitchen for long durations. Summers to me, mean mangoes, Aam Paana, Jaljeera, Kulfi, Watermelons, Cucumbers, Buttermilk, Dahi/curd/yogurt, Quick stir-fries, Khichdee ..basically everything simple and less-spicy. Anything that is easy to cook and easy to digest. And this patta gobi-chanadal combination is one such recipe for sure. Just serve it with roti or Khichdi, some curd/yogurt and you have one hearty meal ! BTW what does summers means to you? Print Gobi Chanadal~A cabbage Bengal Gram combo Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 2-3 A simple and quick stir fry recipe of cabbage and lentils, goes well with dal and rice Ingredients 1 Medium size Leafy Head of cabbage ½ cup Chana dal (Bengal gram ) 2-3 Green chillies (Adjust as per taste) Ginger 1" piece, finely chopped 2 small tomatoes 5-7 Curry leaves ½ tsp Mustard Seeds ¼ tsp Turmeric Powder 1 tsp Coriander powder Salt as per taste 2 tsp oil(or less if cooking in nonstick ware) Coriander leaves for garnishing ¼ tsp of Pavbhaji Masala (optional..just in case you need that KICK) Method Rinse the cabbage head thoroughly, drain excess water and slice or chop it . Pick, rinse with water several times and soak Chana dal for 20 minutes and boil it with some salt , water and turmeric powder till just cooked.Do not let it overcook or get mushy.Boiling in pressure cooker till one whistle is heard, is fine if you have soaked it well. If bit undercooked, just let it cook further with cabbage. In a pan or Kadhai, add 2 tsp of oil, add curry leaves and mustard seeds, and allow it to splutter. Add sliced/chopped, cabbage and stir it nicely. Keep stirring on high flame till cabbage changes a bit of colour. Add chopped tomatoes, green chillies, ginger, salt , turmeric powder and coriander powder and mix properly. Lower the flame, add a spoonful or two of water if the mixture tends to stick to bottom of pan.Cover the pan with a lid and let it cook till tomatoes are done and the raw smell of cabbage is gone. Add boiled chanadal and continue to cook on low flame , covering the mixture with a lid, till all the flavors are mixed nicely.You can add pavbhaji masala along with chanadal. Sprinkle some water if needed.Cook for 3-4 minutes on lowest flame Garnish with coriander leaves, and serve with Roti/chapati/phulka/rice/Khichdee, along with some dahi/buttermilk, salad etc to fight those summer blues ! 2.2.1

The post Gobi Chanadal~A cabbage Bengal Gram combo appeared first on Sindhi Rasoi |Sindhi Recipes.

dry curries Archives | Sindhi Rasoi |Sindhi Recipes

My Favorite Turnips and a Request

Gobi Chanadal~A cabbage Bengal Gram combo