Indian curry Archives | Sindhi Rasoi |Sindhi Recipes

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

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Soya Nuggets Curry (Recipe II)

Alka Keswani — Tue, 14 Sep 2010 10:39:18 +0000

Soya nuggets and TVP , features regularly in our Menu at Home. We just love this meaty protein and I try to incorporate these in our meals in variety of way.Tikkis stuffed with TVP, Soya nuggets Pulao, Soya chunks in tomato gravy and also in simple Onion gravy (Recipe I) or restaurant like rich creamy gravy. But my quest for yet another way to cook Nuggets, make me wander in the virtual world of Food blogs, Food Websites, along with pestering my friends (Some of these are established Chefs while some, in making of being a great Chef) who are really good in cooking lip smacking food. I try to jot down all the tips and tricks of cooking, from these lovely friends, and hence bring about a huge change in my cooking style, be it in terms of flavors, taste, aroma or texture. My new neighbor is an excellent cook (Coming up next, will be her awesome Pahadi Aloo recipe) and like good neighbors we keep on sharing the food and recipes too. The following recipe of Soya Nuggets is partly inspired by her style of making gravy, partly by the tips shared by some friends, partly by my own instincts ..so its kinda hotch potch of recipes, but trust me when I say, this will work for you at any cost. Print Soya Nuggets Curry (Recipe II) Rating 4.0 from 1 reviews Prep time: 30 mins Cook time: 30 mins Total time: 1 hour Serves: 3 Ingredients Soya Nuggets 100 gms Onions 3 medium sized Tomatoes 2 large ones Green chillies 2 or more as per taste Akha (Khada/Whole) Garam masala (Includes, 1 green cardamom, 1 Black cardamom, A tiny piece of javitri or Mace,1 inch bark of cinnamon , A Kamaal Patt (Tej Patta) and a tsp of Cumin seeds) Crushed Ginger 1 inch piece Crushed Garlic 5 cloves Turmeric powder ¼ tsp Coriander powder 1 heaped tsp Salt as per taste Oil 2 tsp Method Soak nuggets in warm water to which salt is added, for at least 30 minutes. In the meantime, take a pan or pressure cooker and add generously 2 tablespoons of oil.Do not panic...we will drain out all the excess oil after frying the onions..so chill ! Add Akha Garam masala and let these sizzle in oil for few seconds. Add chopped onions, and saute on medium to high flame till onion turns nice golden brown color. Now drain out excess oil, add crushed ginger and garlic (you can use paste too) and saute for few more seconds. Add grated or chopped tomatoes, green chillies, salt (remember there is already some in soaked nuggets) turmeric powder and fry well. When tomatoes are about to cook, add drained and squeezed Soya Nuggets to the cooked mixture, add coriander powder and Bhuno for 2 minutes.Sprinkle some water if mixture tends to stick to the bottom. Add around 2 cups of water and let the nuggets cook for 15 minutes if using pan (close it with lid and simmer after few boils) or for 5 whistles, if using pressure cooker. You can sprinkle some garam masala powder almost at the end of cooking procedure. Adjust the seasoning and let it simmer for a while. Garnish with coriander leaves and serve with either Roti or rice or both. 2.2.1 UPDATE: With great anxiety, let me share something with you all….Lovely Ria of Riascollection have chosen SindhiRasoi for Tried and Tasted Event for September month. This means that Bloggers and non bloggers can choose any recipe from Sindhirasoi and try it out. Bloggers can blog about it on their respective blogs while non-bloggers can just click the pictures and E-Mail their experience/verdict to Ria. I am super excited and really nervous….but please note, you can give me a shout or write to me (Use this contact form ) in case of any doubt about the recipe. Confused about some ingredients? Unable to follow any method? Need to ask about any substitutes? Just anything…and I will be more than happy to help ! Hoping of less disasters and more wonders in your kitchens…Will you participate in the event ? Thanks once again Ria..you really surprised me !

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A Tale Of Two Curries ~Part Two

Alka Keswani — Sun, 17 May 2009 17:49:29 +0000

Sorry folks, I know I took way too much of time to finish this tale. But then better late than never, isn’t it? Now without any Blah Blah (Oh how much I dislike this expression of relief on your face upon hearing this ! ) let’s jump over to the Recipe Recap: Hubby and myself preferred the Raanh in two different curries. After cooking Black Eyed Beans or Raanh in Tomato base curry for Dear Hubby, I went ahead to treat my taste buds with Raanh in Onion Based Curry. Print A Tale Of Two Curries ~Part Two Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 2-3 An easy Indian curry recipe of Black eyed beans Ingredients Raanh (Black Eyed Beans) 1 cup Onions 2 Tomatoes 2 small sized Green chillies 2-3 (As per taste) Ginger a tiny piece Salt Turmeric powder ¼ tsp( a bit less) Coriander Powder ½ tsp Oil 1 tbsp (or less) Method Pick, rinse several times with water and soak Raanh in water for 6-8 hours Later discard the water if it is frothy and rinse 1-2 times again In a pressure cooker add 1 tbsp of oil and add chopped onions Keep stirring at intervals till onions turn brownish in colour Add chopped tomatoes,finely chopped ginger, green chillies, turmeric powder and coriander powder Mix well till tomato gets cooked, add about 1 cup of water and close the lid of pressure cooker and wait for 3 whistles Put off the gas and let the cooker cool down Open the lid, whisk the mixture properly with the wooden whisk (Mandhiyaro) Note: If you wish, then after the onions get browned, you can grind it along with tomatoes and chillies and then cook this mixture.That way the chunks of onions will not be visible in curry, since many prefer smooth gravies Add soaked beans and salt and mix properly .Add some water (about 2 cups) and again close the lid and wait for 2-4 whistles( Yeah that will be the variation of cooking time needed for beans depending upon quality and soaking time). The beans generally take longer time to cook in onion gravy than tomato gravies (My observation). So better check out after 2 whistles and decide how much more the beans need to be cooked Adjust the consistency of gravy and serve it garnished with coriander leaves Goes well with white steamed rice but i served it with some Rotis and tomato+cucumber+onion salad 2.2.1

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Kadhoo (lauki) Ja Kofta

Alka Keswani — Wed, 25 Jun 2008 01:47:25 +0000

Health Zeal says that “The bottle gourd is low in saturated fat and cholesterol yet high in dietary fibre, vitamin C, riboflavin, zinc, thiamin, iron, magnesium and manganese. It also contains moderate amount of vitamin-B complex. Its high water content makes it very cooling. Medicinally, it is used as a purgative, an antidote for certain poisons and a cure for cough. An infusion of the seeds can be drunk to cure chills and headaches “ Yet this humble vegetable is neglected and people consider it as a vegetable for elder generation or have a notion that this vegetable is eaten only during illness I do agree that when kadhoo is cooked simply, like chopped and cooked in tomato gravy,or stir fried with dry masalas, kids make faces and youngsters run away (yes you can be strict with kids to eat kadhoo, but youngsters would definitely flee) coz, the dish doesn’t look appetizing to the people who are not used to the flavour of this sweetish veggie So in these circumstances I always stick to my tried and tested method of camouflaging veggies, so that kids can’t recognize what they are eating (cheating…….yes…..but necessary to develop liking in kids for such healthy veggies) So here is one recipe which is bit high on calorie content, but wise ladies …you can trim off calories by baking koftas in microwave (if u have one) or shallow fry with minimum oil This is again a recipe for dual entries …One is for dear Pooja of My Creative ideas who is hosting an event of Bottle gourd as Vegetable of week And another one is for sweet Sia of Monsoon spice hosting a lovely event called WBB-Summer Feast. Sia this would not be a recipe for breakfast, but for brunch, it’s a sure relish Print Kadhoo(lauki) Ja Kofta Rating 3.0 from 1 reviews Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 3 Lauki ke kofte or fried, spicy bottle gourd dumplings cooked in onion gravy Ingredients For Kofte Bottle gourd (Kadhoo) 1 medium sized Gram flour 2 tbsp Oil 2 tsp Salt A pinch of baking soda Turmeric powder ¼ tsp Coriander powder 1 tsp Garam masala powder ½ tsp Cumin seeds 1 tsp Annardana or dried pomegranate seeds (optional) a spoonful Green chillies 3-4 Coriander leaves Ginger as much preferred Garlic 3-4 cloves (or if available use 2 tsp of chopped saayi thoom or spring onions) Oil for frying For Curry Onions 2 Tomato 1 large sized Green chillies 2-3 Ginger about an inch Turmeric powder ¼ tsp Coriander powder 1 tsp Garam masala powder ¼ tsp Salt Oil 1-2 tsp Kitchen king powder and kasuri methi powder (strictly optional) ¼ tsp and 1 tsp respectively Method To Make Kofte Peel and grate lauki, rinse with water and boil in salted water for 2 minutes Let it cool,then squeeze out water (you can use this water as vegetable stock for gravy) add very little salt, turmeric powder,chopped green chillies, garlic, coriander leaves and garam masala powder. Taste and adjust the seasoning Then add two heaped tablespoons of gram flour (besan), one spoon of oil, a pinch of baking soda, cumin seeds and mix properly Grease palms of your hands and take a small portion of this mixture and make a round or oval shape Fry it properly on medium flame in hot oil, till crisp brown.Repeat the procedure for rest of mixture (If koftas tend to break, then either oil is not properly hot or you need to add some more amount of besan) To Make Gravy Fry chopped onions in little amount of oil, till brown Add grind-ed tomato, green chillies, ginger and turmeric powder, coriander powder, garam masala powder, kitchen king and kasuri methi and fry till thick paste is obtained. Alternatively one can fry the onions, then grind them to attain a smooth gravy Add salt and little water to achieve gravy like consistency. Let it boil for few minutes and simmer it till the rawness of masalas is gone (if using pressure cooker wait for 4 whistles) While serving, place few kofte in bowl, pour hot gravy over it and garnish it with coriander leaves. Never boil the kofte in gravy, as they are very soft and would crumble and get mashed easily. Tastes best with phulkas or Rotis 3.5.3251

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Paneer Paalak

Alka Keswani — Wed, 05 Mar 2008 16:48:14 +0000

Print Paneer Paalak Palak paneer or cottage cheese and Spinach curry Ingredients Spinach ½ kg Onion 1 large size Tomatoes 3 Green chillies 3-4 Ginger Garlic 8-9 cloves Salt as per taste Turmeric powder Coriander powder ½ tbsp Garam masala powder ½ tsp Cottage cheese (Paneer) 150 gm Method Wash the spinach leaves thoroughly. Blanch in hot water or boil with half cup of water in a pressure cooker for 2 whistles. This alters the color of spinach but this is how many Sindhis cook spinach. Drain and cool the spinach.Using pulse mode of Mixer grinder, blend the spinach. Donot make a very soft puree. Keep is aside. Heat 2 tbsp oil in a pressure cooker/ kadai and add sliced onions and saute till well caramelised (Brown color). Add chopped tomatoes, ginger, garlic and chillies towards the end of caramelisation. Switch off the gas, take out the mix in a bowl/plate and allow it to cool. There may be some oil left in the vessel. It will be used in the cooking later on. Grind the onions tomato paste till smooth. Pour this paste back in the pressure cooker (with the leftover oil) or Kadai. Do add a tsp of oil if needed. Add Salt to taste. Add turmeric, coriander powder and sprinkle some water, if needed and cook till the mixture leaves oil. Finally add pureed spinach, mix it properly, add little water and pressure cook it till 5-7 whistles or if cooking in a kadai, cook for 10-12 minutes on medium to low flame. Now add salted paneer cubes, either raw or fried and simmer the curry for about 5 min. Paneer palak is ready to serve, either with Rotis or Pulav But if you need to have that authentic Sindhi experience, eat it with hot and spicy Bhugha chanvar . 3.5.3251

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