Indian curries Archives | Sindhi Rasoi |Sindhi Recipes

Singyun Tamate Mein~AlifBe~41

Alka Keswani — Wed, 13 Oct 2021 14:33:29 +0000

‘Singyun (सिङयूँ) Tamate mein‘ literally means the drumstick pods or sehjan ki phalli, (cooked) in a tomato gravy. It is considered one of the best dishes to have when you need to consume something nutritious and light on tummy. It is also mandatory for the new mothers to consume drumstick pods/flowers as a part of healing and nourishing ‘Viyam Ja Khaada‘ or the post partum diet for the first forty days after child birth. Though while making it for the lactating mothers (for 40 days) the recipe varies a bit , this is a very basic recipe and one can use vegetables of choice, instead of drumsticks. Singyun Tamate mein Recipe Video: And though ridge gourd, smooth gourd, apple gourds (Tinde), potatoes are some of the popular options, this ‘Tamate mein’ style curry could be made using plenty of other seasonal vegetables. Personally, I prefer onion tomato based curries i.e ‘Daag^ mein’ over the tomato based curries but I do make it occasionally when I need to make a quick side dish with dal and rice or with the runny Khichdi. And oh! Singyun Tamate mein is the dish for the 41st Consonant of the AlifBe of Sindhi Food series. The consonant is ڱ in Sindhi, ङ in Devanagari and ‘ng‘ (or G~), as in ‘SiNGing’, in Roman Sindhi. Perhaps no word begins with this consonant and hence I have picked ‘Singyun Tamate mein’ for this peculiar consonant. Print Singyun Tamate Mein~AlifBe~41 Drumstick pods (Sehjan Ki phalli) cooked in aromatic tomato based gravy. Ingredients 3 small Tomatoes 2 Drumsticks 1-2 Green chilli/es 1 inch piece Ginger 7-8 Curry leaves 1 tbsp Cumin seeds 2-3 Green Cardamoms 1 tsp Turmeric ½ tsp Red chilli powder 1 heaped tbsp Coriander powder 2 tbsp Oil/Ghee Water 1 Cup (Or approx. 225 ml) Coriander leaves for garnish Method Rinse with water, scrape off the outer layer slightly and cut drumsticks into 2 inch pieces each. Blend tomatoes, chillies and ginger to make a fine paste or you can just grate tomatoes and chop chilies and ginger. Heat 2 tbsp oil in a pressure cooker. Add curry leaves followed by cumin seeds and slightly crushed green cardamoms. When the cumin seeds turn brown, add tomato chilli paste. Add salt, turmeric, chilli powder and coriander powder. Mix and add drumsticks. Cook (Bhuno) for 5-6 minutes or till the oil separates out. Add a cup or so of water. Add coriander leaves and close the pressure cooker with the lid. Cook on medium flame and wait for one whistle of the pressure cooker. Switch off the flame. When the pressure subsides, open the lid and check the consistency of the gravy. Heat further if you require thicker gravy, or add some boiling water if you need soupy gravy. Garnish with more coriander leaves before serving. A dash of freshly pounded black pepper enhances the flavor of the gravy. In that case, reduce the quantities of green chillies and red chilli powder. If making for the lactating mother, exclude turmeric and red chilli powder (for 40 days). 3.5.3251 Want to learn how to write Sindhi Alphabets?Just follow these simple tutorials about Arabic Sindhi alphabets and see if Devanagari and Roman Sindhi (English) alphabets given alongside make it easier for you to understand Sindhi or not!

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A Flavorful Curry| Potato Mushroom Paneer and NutrelaTVP

Alka Keswani — Wed, 02 Feb 2011 04:22:43 +0000

A flavorful Indian Curry made using potatoes,Paneer, mushroom and nutrela TVP, in spicy onion tomato based gravy

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Macroli Phoolpatasha Aloo Curry~Lotus Seeds,Macaroni and Potato Curry

Alka Keswani — Wed, 18 Aug 2010 13:53:18 +0000

Macaronis got infused in Sindhi Cuisine long back and still remains a hot favorite amongst us. The traditional Sindhi style of Onion Curry combined with the macaronis and Potatoes and dried lily seeds (Phool makhana or Phool Patasha), when served with traditional bhugha chhanwaran (Sindhi Style rice), make up a hearty meal. Today’s recipe is slightly different from the way Sindhis generally make a curry. Instead of browning onions, I made a paste of onions along with some other ingredients which was then cooked and flavored with herbs and spices. A style, highly inspired from Soybean nuggets curry recipe from here. I tried it with soybean nuggets and it turned out to be awesome, so I went ahead and experimented it with Macaronis and phoolpatashas and it goes without saying that it was finger-lickingly good…Give it a shot! But before jumping to the recipe of the day, let me share some of my childhood memories associated with lotus seeds. Fresh pods of lotus seeds were abundantly available during Monsoon, and as a kid I used to love to munch upon the fresh lotus seeds. After ages, I recently stumbled upon the fresh lotus pods and of course was smitten by the green seeds. Just take a look ! Fresh Green lotus seeds in Lotus pod, called Pabhoore or Dhodi in Sindhi The irresistible greens…So fresh ! Lotus seeds peeled and sliced The phool batasha or makhane are the dried lily seeds used in Curries and also in Kheer. For years I, along with many others, assumed Makhana to be Lotus pods but then thanks to Sangeeta Khanna, I came to know that those are actually seeds of a different lily, Euryale ferox! And now the recipe……. Print Macroli Phoolpatasha Aloo Curry~Lotus Seeds,Macaroni and Potato Curry Prep time: 15 mins Cook time: 40 mins Total time: 55 mins A Sindhi Style Curry with Macaronis , potato and lotus seeds Ingredients Onions 3 Tomato 1 large sized, grated Green chillies 2-3 Ginger 1 inch piece Garlic 3-4 cloves Curd/yogurt 2-3 tsp (adjust curd and tomato ratio to suit your palate) Oil 1 tbsp Kamaal Patt (Tej Patta) 1 Black cardamom 1 Clove 1 Potatoes 2 large Macaronis ½ cup Dried lotus seeds ½ cup Salt as per taste Turmeric powder ¼ tsp Coriander powder ½ -1 tsp Garam masala powder few pinches Kasoori methi and kitchen king masala( just one pinch each..optional) Water to adjust consistency of gravy Coriander leaves for garnishing Method Blend in food processor or mixie, peeled and sliced onions along with curd, ginger, garlic and some salt to make a smooth paste. Peel and cut potatoes into large chunks, rinse well with water and add some salt. Keep these aside for a while. Add some water if they tend to turn black. Take 1 tbsp of oil in a pressure cooker and heat it. Add Kamaal Patt (Tej Patta), clove, black cardamom and saute for few seconds. Add the onion paste and mix well. Keep stirring and sprinkle some drops of water if the mixture tends to stick to the bottom of the pressure cooker. Cook it till the paste turns golden brown in color, but make sure that it isn't charred. Keep sprinkling some water drops to avoid burning. Now add grated tomatoes,chopped green chillies, turmeric powder, coriander powder and mix well on high heat, till the tomatoes are cooked. Add the potatoes and around one cup of water and mix well. Close the lid of pressure cooker and cook the curry till pressure is released once ( One whistle). Put off the burner and wait till the pressure subsides. Now add the Macaronis and lotus seeds (Note: some prefer to dry roast the seeds before adding to curry, while others deep fry, some soaks these in water before adding to curry. But I like to cook them in curry directly....make your choice 🙂 ) and adjust the salt (There is already some salt in onion paste and potatoes, so be careful while adding more salt for macaronis and lotus seeds). Sprinkle a dash of kasoori methi and kitchen king (optional) and some garam masala powder and add about one more cup of water. Close the lid of cooker and cook further for one more whistle or you can cook it without the lid, on high flame till macaronis and lotus seeds are Al dente (Just cooked). Adjust the consistency of gravy and garnish with coriander leaves Serve it with Bhugha Chaanwaran, a typical Sindhi Style of Rice and enjoy the heavenly taste. 2.2.1

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Mine Vs.Yours~A Tale of Two Curries

Alka Keswani — Tue, 12 May 2009 20:21:32 +0000

Before you visualize a fight here, between two cooks (chefs), let me assure you to relax. Its just one of those usual arguments between My better half (he is on lesser side of that half, since I outweigh him in kilograms, not that I am proud of it, still…..) and me about deciding the way, a particular veggie or legume or anything else in that matter, will be cooked on weekends. Now those who are thinking that HIS way would mean anything like HIM cooking a meal, then just forget it. It’s always me cooking for him, and that too his way and again before anyone paints a picture like Ablah Naari ( Helpless, suffering woman), then kindly note I do not even remotely fit into that category ! On the contrary I belong to those shrewd class of Homo sapiens, who would not allow anyone in her Kitchen (fearing a mess) and then moan about being not helped by anyone.My hubby calls it “Assaulting from both sides” (lol), and Man…I am pretty good at this 😉 So when last weekend we were discussing the menu (with his eyes, ears and mind occupied with his Laptop) and me babbling at his back, out of the blue he suggested Black Eyed Beans or Raanh as we call it in Sindhi. After I soaked beans (though these SHOULD be soaked for about eight hours, I did it for just 3 and half) , my hubby said that he would like to eat those in tomato base curry. Shocked to hear that, I thought of overlooking his suggestion and to make it MY WAY(Onion based gravy). But knowing that he wont like it my way and I wont, his way (A very common situation between us…who said opposites attract…did I???) I got generous and end up making it in both ways , a thing I seldom do ( mostly I go ahead with my preference, obviously since its me who is gonna cook) Do I need to talk about the Nutritional facts of the Lobia or B-E-B or Raanh ? Check it out here if you are doubtful ! Now my ramblings have already occupied too much of space here, so today lets check out one recipe ,while the other one will follow in PART 2 of this saga 🙂 I do not want to confuse you all, so here I will be giving recipe that would serve 2 Hungry Adults, though actually I divided the ingredients in two halves to make two ways of curries. Didn’t got my point??….Ah no big deal, I don’t make sense many of times ! Today’s Recipe is of Raanh in Tomato based curry . Print Lobia or Black Eyed beans in Tomato gravy Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 2 Lobia or Black Eyed beans cooked in Tomato gravy Ingredients Black Eyed Beans 1 cup Ripe Tomatoes 2 Medium sized Green chillies 2-3 Ginger a bit Salt as per taste Turmeric powder ¼ tsp (or less) Potato 1 (optional) Coriander Powder ½ tsp Cumin Seeds 1 tsp Curry leaves 4-5 Oil 1tbsp Method Pick, Rinse for several times and then soak beans for eight hours(or over night) Rinse again if you see frothy layer after soaking with some fresh water In a pressure cooker, add 1 tsp of oil and add cumin seeds and Curry leaves(optional) After the seeds splutter add grated or pureed Tomatoes, pounded ginger(or even a paste) turmeric and coriander powder, chopped green chillies and saute till tomato is cooked(leaves oil from sides), say for about 2-4 minutes Add the soaked Beans , peeled and diced potato cubes and salt and mix properly (but do not mix too much, An Old Wives Tale says that stirring beans {Bhuno-ing} too much before cooking, makes them hard...Do not know the fact though) Add water much above the level of beans, and close the lid of cooker wait till 2-3 whistles, depending upon the quality and hours of soaking, it would take anywhere between 3-6 whistles for cooking beans) To avoid Overcooking, its better to check out every time after two whistles of pressure cooker Adjust the consistency of gravy and seasoning and garnish with coriander leaves Tastes equally good with plain steamed rice or Rotis (Whole Wheat Flatbreads) 2.2.1 If you are still interested in another way of making Lobia, do visit again , my Virtual Rasoi.I am sure you won’t be disappointed 🙂

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Malai Kofta

Alka Keswani — Thu, 07 May 2009 15:04:07 +0000

Ever since I mentioned Malai Kofta here , I keep getting E-mails from the visitors of my Rasoi , for the recipe of the same. Many wished, that i post the recipe here, but I kept overlooking those requests, since it is not a traditional Sindhi dish (Though its very popular amongst Sindhis) and just kept on sending them the recipe through emails. But after emailing the same to many of you (and my apologies to those who are yet to hear from me), I finally gave in and here I am sharing this recipe with you all . Malai Kofta is basically a Moghul Delicacy, but it is Universally popular amongst Indians and many Non Indians too. There are many versions of the Kofta, with the stuffing ranging from Malai(cream) and Paneer (cottage cheese) to boiled vegetables Here is how I always make Malai koftas, based on the Recipe of Mrs Lavina, who runs a cookery class nearby. Feel free to tweak the recipe as per your taste and need. Malai Kofta( Stuffed potato Dumplings, fried and dunked in rich onion tomato curry) Here goes the stuffing The sinful deep fried malai koftas Print Malai Kofta Rating 5.0 from 1 reviews Prep time: 30 mins Cook time: 45 mins Total time: 1 hour 15 mins Serves: 3 Restaurant style Malai Kofta with red and white gravy recipe Ingredients For Kofte Paneer(cottage cheese) 250 gms +50 gms for stuffing Potatoes 2 All purpose flour and Cornflour -2 tsp each or Bread crumbs about 1 cup (or 6-7 bread slices dipped in water and squeezed out) Salt Thick cream(doubly thickened) or unsweetened Mawa(khoya) Few Kishmish (raisins), and cashew nuts for stuffing Green chillies 2 For Gravy Onions 3 Fresh cream (optional) 2-3 tsp Green chillies 3 Red Gravy 8-10 tsp (Recipe given below) White Gravy 7-8 tsp (Recipe given below) Milk ½ cup Coriander powder ½ tsp Kitchen King powder 1-2 pinch(es) Kasoori Methi ¼ tsp Salt Turmeric powder Method Grate 250 gms of Paneer(save rest for stuffing) and boiled and peeled potatoes.Kindly note I use more potatoes , since my family prefers this way, while actually in 250 gms of paneer, 2 potatoes are added, Mix salt, cornflour, All purpose flour (or bread crumbs or bread slices as mentioned in ingredient list) to make a smooth mixture(no lumps) Divide the mixture into 6-7 portions Take each portion on the palm of your hand, flatten it to make a disc shape and place on it some of the remaining paneer, some kishmish , cashew nuts(broken in small pieces) , some doubly thickened cream or Unsweetened Mawa and pack it again to make a sort of stuffed ball Note I have made them in roll shape instead of circular (No hard and fast rules here) Repeat the procedure for remaining mixture and deep fry these in hot oil on medium flame till crisp golden brown If the mixture is too soft, the koftas might burst open in oil, so always first fry one and check. If they tend to break, then either oil is not properly hot or you might need to add some more cornflour or some more bread crumbs to the potato mixture Place them on kitchen towel or tissue paper to get rid of extra oil. For Red Gravy Take 3 onions, peel and slice them and deep fry in some oil till brown in colour Remove from oil and let the onions cool Grind these with 2 -3 tomatoes, ginger,garlic (4-5 cloves), Whole garam masala (A Kamaal Patt (Tej Patta)f, a bit of dalchini i.e cinnamon stick,1 clove,1-2 black pepper corn, just a bit of javitri or Mace flake, the skin of 1 black cardamom) Add a bit of water if needed.This is the basic red gravy which can be used to make many gravy based veg and nonveg dishes For White Gravy Soak about 1 tsp of KhusKhus (poppy seeds) in few spoons of water or milk for few hours Grind the seeds along with 6 -7 cashew nuts, 2 tsp melon seeds, till smooth paste is obtained(add some water if needed) In a pan , add 1 tsp of oil and add Kamaal Patt (Tej Patta) and saute it for few seconds Add the khuskhus paste and fry the mixture on high flame (again taking care not to let it burn) . After 2 minutes add 2 tsp Cream , 1 tsp butter, 1 cup of milk Simmer it for 4-6 minutes and use this white gravy for any gravy based dish To Make final gravy In a pan take 1 tsp of oil , add finely chopped onions and fry for some time till onions turn brown in colour Then Add 8-10 tsp of Red Gravy and 7-8 tsp of white gravy, around ½ cup of milk, coriander powder, kitchen king, kasoori methi, salt and saute it for some time till the oil separates out Add some water and let the gravy simmer for 5-8 minutes While serving place the fried koftas, in a serving bowl and JUST BEFORE SERVING pour hot gravy over these.Garnish it with some grated paneer, some fresh cream and chopped coriander leaves 3.1.09

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