easy recipes Archives | Sindhi Rasoi |Sindhi Recipes

Juar Jo Bath |Sorghum Porridge

Alka Keswani — Fri, 11 Feb 2011 22:19:38 +0000

A nutritious Porridge made from Jowar(sorghum) and Milk, with a subtle flavor of Green cardamom.

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Bhindi Basar Patata~Okra with Potatoes in Onion Base

Alka Keswani — Thu, 21 May 2009 02:52:33 +0000

Do you believe in Astrology? Do you believe in Daily/Weekly Horoscopes/Predictions ? No, I ain’t gonna start an Anti- Astrology debate or whatsoever for now (or am I?? Who Knows?? I can’t foresee future). It’s just that my Daily forecast for today says that I am gonna outsmart myself today with some great writings …Me ?? Forget great one, on the contrary, from past few days I am facing the most dreaded situation for a blogger….. A Blogger’s (writer’s) Block ! Few Days back one newspaper said for my sun sign that i will enjoy a leisurely day, while actually it was one of the most Hectic days of all 🙁 Other day , one of those Fortune Tellers at a News Channel predicted that i will be lucky enough to be surprised by a beautiful gift (and since my birthday was around, I actually wanted to believe it…lol). But surprised I was, with unexpected expenses on the same day and though I waited hopelessly till night, not even a teeny weeny gift came my way 🙁 Sometimes you wish to believe those predictions that sound positive or beneficial for you, like one day there was a prediction for my sunsign that I will gain tremendous support from my mate, and do I need to tell you what happened bang on that day?? Yeah you guessed it right…we fought over silliest of issues. A prediction said that I will enjoy a very sound health on a particular day, and poor me, my day started with terribly Low blood pressure, Headache and sore throat, all at one time . Few years back, I unnecessarily plunged into a serious debate between two of my close friends, going by a prediction for me on that particular day, that I will play a pivotal role in solving a crisis. Well, their differences did got sort out later, but I lost two of my friends each accusing me of supporting the other one 🙁 It’s not that I always got to bear a negative outcome . Once, someone said that I am at risk of failing in my up coming exams while I was in my degree college . I lost my sleep for few days pondering over it, and also promised myself to study hard so as to prove that one wrong. But then as all of you, by now , know, how fickle minded I am, I simply got back to my Take-it-easy attitude, after burning the midnight oil for few days(nights). And still managed to score better in those exams, than the previous ones And before you wonder why I am all into predictions today, well I have a reason. On a lazy summer afternoon, when I just finished cooking a darn simple veggie dish and some humble Khichdee , my son (who had an eye on what I was chopping and cooking) PREDICTED that its gonna be one boring Lunch today. Grrrrrr…But do I sound like those who will accept defeat that easily ? Do I look like one,who will give in to the predictions and accept the fate as it comes?? Nahhhhhh I try my best , not to succumb to these forecasts, and though I do fail many times, I still believe in the saying “It’s Better to try and fail than failing to try “ So I just played a treasure hunt game with my refrigerator, found some Black Gulabjamuns (kala jamun) and Rabri , placed the Khichdee in a bowl to give it a cake shape( I generally do this to take a pic of rice, but My kid is sort of fascinated by such rice cakes ), a sliced carrot, all served in Exclusively- reserved- for taking- food -shots- for -my- blog-Tablewares , my son was one giggling kid by the end of lunch time Here’s the recipe of simple Okra (bhindi) with potato in onion base Print Bhindi Basar Patata~Okra with Potatoes in Onion Base Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 2-3 Easy recipe of Okra and potato in onion base. Ingredients Bhindi (Okra/Lady's Finger ) ¼ kg Potato 1 Onions 3 Green chillies 2-3 Ginger (1/2 inch knob)finely chopped Tomato 1 large sized Turmeric powder ¼ tsp Coriander powder ½ tsp Garam masala powder few pinches Oil 1 tbsp Method Wash and pat dry bhindi, trim the heads off and cut these in about 1 inch pieces (Note :Its good to slit the bhindi and then cut, to rule out any presence of worms or spoilage inside) Peel , cut potato in cubes and rinse with water. Drain, add some salt and keep aside for 3-4 minutes Fry Bhindi on high flame till slightly dark Drain on tissue paper and then add little salt Rinse potatoes again and fry till almost done Heat some oil in a pan and add chopped onions, Saute till it softens Add chopped tomato, green chillies, ginger,dry masalas, and salt (Remember there is already some salt in okra and potatoes) and stir fry till tomato is cooked properly Add fried potatoes and okra, mix well, add a spoonful of water and let it simmer for about 3-4 min Garnish with coriander, and serve with Phulkas or steamed rice or Khichdee (Plain rice cooked along with handful of split green moong dal beans) 2.2.1 That’s all for today folks, and I am leaving you with this bowl of Black Gulab jamuns and a glass of Hot Rabri …Enjoy……

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Pakora Kadhi

Alka Keswani — Sat, 08 Nov 2008 00:07:44 +0000

The Festive season is gone, but it took some time for the feeling to sink in ! So till then I kept cooking some more sinful food in my Rasoi. Pakora curry being one of them, I enjoy making this, coz ; it is so easy and handy when miraculously your refrigerator is free from wilting/dying/decaying vegetables. So during such phase I have few options to cook, other than dal and rice.And since this recipe calls for the simple ingredients that are generally available in pantry, this is a quick fix dish for catering unexpected guests. Print Pakora Kadhi Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 3 Easy pakora kadhi, the gramflour fritters in simple curry recipe Ingredients For Pakora (Fritters) 11/2 cup gram flour 1 small onion(chopped) Coriander leaves(chopped) 1 tsp cumin seeds 1 tsp annardana (Dry pomegranate seeds) 1 tsp Coriander seeds (akkha dhaniya) 2-3 Green chillies(finely chopped) Salt to taste Red chilli powder as per taste A pinch of baking soda Water Oil for frying For Curry Mustard seeds ½ tsp Curry leaves 5-6 Turmeric powder ¼ tsp or less Coriander powder 2 tsp Red chilly powder ¼ tsp (adjust according to taste)/or chopped green chilly 1 Salt for curry Method Mix all the ingredients listed under Pakora section,till a batter of medium consistency is obtained. Heat the oil in frying pan or kadai and slide in, spoonful of the above batter, one by one in hot oil. Fry the pakora on medium to low heat till almost done. Then take out the pakoras, break them into two or three pieces (depending about the size of original pakora) and fry them again on medium to high heat till crisp golden brown in color.Let them cool on absorbent paper or tissue towels You can make a healthy version from this batter by shallow frying small pancakes (chilra)on griddle (Tawa). For that just take a spoonful of the same batter and spread it in circular motion, making small discs/pancakes/chilra.Drizzle some oil before tossing them and then cook again on another side, on low flame till brown patches appear on surface of pancake Heat 1tspn of oil in a pan or kadai and add curry leaves and mustard seeds and allow them to splutter Add turmeric powder, coriander powder, red chilly powder and saute for few seconds Add about a glass of water, very little salt and bring it to boil Let it simmer for few minutes till rawness of spices is gone.You may need to add some more water.But remember the curry should be watery as pakora do absorb water Heat the curry, add pakora (only as many as you need to serve) and let them simmer just for few seconds or else they will turn soggy.You can also heat the curry till boiling point and pour it over pakoras directly in serving bowl Garnish with coriander leaves and enjoy with Rotis ASAP 3.1.09

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Toori (smooth gourd)in onion tomato base

Alka Keswani — Sun, 03 Aug 2008 00:17:16 +0000

Toori, turai or ridgegourd, is very popular in Sindhi cuisine.Globally it is known by many different names, like Angled loofah/luffa, ridged loofah, ridged gourd, silk gourd, angled gourd, silk squash, Chinese okra sing qua, tori or toray (Indian), see gua (and other Chinese variations), patola (Philippines)etc As the name suggests, ridged gourds have ridges,while smooth gourds have smooth surface The flesh of these gourd is white, with a cottony texture inside. Both the smooth and the angled gourds can be eaten peeled raw or cooked when the fruit is young; but, as it matures, the flavour becomes more bitter. Even when eaten young, many people still find the flavour disagreeable. Many gourds are dried and used to store water and food, while others are used for dippers, cups, and spoons and as loofah or Lufa too. The wide range of musical instruments that has been produced from the gourd is astounding.(source:Various gourds) Toori, turai or smooth gourd is yet another green vegetable that is very frequently cooked in my Rasoi, as it is very easy to digest and all the gourds are low in Saturated Fat and Cholesterol and High in Dietary Fiber, Vitamin C, Riboflavin, Zinc, Thiamin, Iron, Magnesium and Manganese.(Source:Natural environment.com) This recipe goes to dear Srivalli of cooking4allseasons for her event Curry Mela Print Toori (smooth gourd)in onion tomato base Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Serves: 1-2 Smooth and ridge gourd recipe, an easy and healthy toori or Turai recipe Ingredients Smooth gourds (I always prefer smooth ones than ridged, but you can choose any) 250 gm Onion 1 Tomato 1 Green chillies 1-2 Ginger just a little Salt Turmeric powder ¼ tsp Coriander powder ½ tsp Garam masala powder ¼ tsp Oil 1 tsp or more Method Peel, wash and chop toori into small chunks (as those of onion) Peel and finely dice onion Now take a pressure cooker or thick bottomed pan (I always use cooker) and put some oil Add chopped onions and cook them till brown in colour (not too dark) Then add chopped tomatoes, chillies, ginger, salt, all masalas and mix properly Then add toori and mix well Since fresh toori have lots of water content, so these hardly require extra water to be added to cook them, but if it is not fresh or if you do not want to take a chance, then add few spoons of water and close the lid of cooker (or let it cook in open vessel)and wait for 5-6 whistles later simmer it further till all the extra water evaporates Garnish with fresh coriander leaves and serve it with Khichdi (with added date palms) for that authentic taste 2.2.1

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Karela Basar

Alka Keswani — Mon, 16 Jun 2008 12:30:07 +0000

Half of the visitors arriving here would run away, for sure, after reading the name of this post…..Coz; that’s a normal reaction I expect from people who just can’t stand the bitterness of karela (bittergourd). But this post is for those other half, who will stay and would actually read the recipe…Kudos for them(bravo !). This is the simplest, basic recipe for making bittergourds and a bit of modification, like adding sliced potatoes, would actually save you from making additional dish for those fussy eaters who refuse to even have a look at these” bitter wonders”. They can enjoy potatoes in onion while you…The great karela lover… can relish your karelas . Print Karela Basar Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 2-3 Bitter gourd, karela recipe, easy to cook and it actually tastes delicious. Ingredients Bitter gourds (karela) 250 gm Onion 3 large Tomatoes 2 small sized Salt Green chillies 2-3 Ginger Turmeric powder ¼ tsp Coriander powder 1tspn Garam masala powder ½ tsp Oil 2-3 tsp Method Wash, peel and slit bitter gourds. Put some salt and keep them aside for few hours Now rinse them with some water and fry them in LITTLE oil, till light golden colour Now use this oil, to cook onions which are sliced, until soft and pink Add chopped tomatoes, green chillies, ginger and some salt Let the mixture cook till onions are very soft and brown in colour Now add fried karelas, turmeric powder, coriander powder, garam masala powder and cook further on low flame If required, add few spoons of water and cook till karelas absorb the flavour of spices and turn soft Mostly sliced potatoes, that are slightly fried, are added with karelas, which are supposed to reduce the bitterness or karela.Moreover the kids wont refuse to eat this vegetable, when they see some potato slices peeping through the mixture of karela and onions;-) 2.2.1

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