Potato recipes Archives | Sindhi Rasoi |Sindhi Recipes

Sata Bhajyun|Chiti Kuni|Sindhi Style Seven vegetable mix curry

Alka Keswani — Thu, 10 Nov 2011 12:17:01 +0000

Sata Bhajyun/Chiti Kuni/Sindhi Style Seven vegetable mix curry is a traditional vegetable that is cooked on Diwali, in Sindhi Household. This Diwali, my generous neighbor visited us and brought along this delicious and healthy traditional Diwali Curry. Obviously I requested her to share the recipe too, since many of you have asked for this recipe number of times. Though Diwali is already gone, but I will still go ahead and share this with you all. After all , Diwali will come again next year ;-). So bookmark this recipe, practice cooking this for few times, to perfectly cook it next year for your family and friends and enjoy a blessed Diwali. So with tons of Thanks to dear friend and neighbor Priya Dadlani, for the Food, picture and Recipe, let us hop on, to the Ingredients and Recipe! (Note: You can use seven, less than seven or more than seven vegetables.Each vegetable imparts its unique flavor to the whole dish.Also, this vegetable is cooked in variety of ways.The following is the way it is cooked in my neighbor’s home) Print Sata Bhajyun|Chiti Kuni|Sindhi Style Seven vegetable mix curry Prep time: 30 mins Cook time: 60 mins Total time: 1 hour 30 mins Serves: 4 Sindhi Style Mix vegetable curry traditionally cooked during Diwali festival. Ingredients 11/2 bowl of mixed vegetables like French Beans, Carrot, Cauliflower, Peas, Apple gourd ( Details given in 'Method') Potatoes 2 small Arbi (Kachalu) 3 Boiled lotus root 5-6, 1 inch thick pieces. Okra 5-6 Handful of Chopped Spinach Handful of Fresh Fenugreek leaves Green coriander leaves 1 small cup Green chillies 2-3 1 small onion Ginger garlic paste 2 tsp Coriander powder 1 heaped tsp Turmeric powder ½ tsp Tomatoes 2 large ( boil and pureed) or simply grate these Oil 2-3 tbsp ( for good texture good amount of oil is needed) 1 tbsp of Rice flour and Besan each (optional) Salt to taste Method Firstly rinse well, all the vegetables. Par boil, Cauliflower florets, chopped French beans, shelled peas (skip boiling peas if using frozen ones), chopped carrot (Remember do not cut the vegetables too small, and do not over boil it. Just drop the veggies in hot water, wait for 1-2 minutes and put off the gas.) Strain the vegetables. Reserve the water.Do not throw the water in which vegetables were boiled. Peel and boil onion till transparent. Boil Potato till just done and dice into approximately 2 inch cubes. You can peel potatoes or use with skin on. Clean and boil lotus root (For details, click here). Boil Arbi ( Kachalu) till just done and peel. Cut each arbi vertically in 2 pieces. Let these cool properly. Coat each piece of Arbi with the mixture of rice flour and besan and deep fry for few seconds, till the flour layer forms a crisp covering. This is to get rid of slimy texture of Arbi. Wash, pat dry okra, cut off the ends and slit in middle. Sprinkle little amount of salt and deep fry for few seconds to get rid of its sliminess. Mince boiled onion, finely chop or process in food processor, spinach, methi and coriander leaves. Make a paste of green chillies, ginger and garlic. Take a thick bottomed pan, handi or pressure cooker and pour oil. Add minced onion and saute till pink. Add chilies- ginger- garlic paste, salt, turmeric powder and coriander powder. Cook on high heat. This is where copious amount of oil will help you, or else sprinkle some drops of water to avoid burning of masalas. Now add the green mixture (coriander leaves, spinach, methi), tomato puree and sauté on high heat till oil separates. Add all vegetables and mix very gently. Add some water (the one that you reserved after boiling vegetables) and let the mixture comes to a boil. Simmer and cook till the water is evaporated and vegetables takes up the flavor of spices. Be very gentle while mixing the vegetables or else you will end up with gooey mixture. If using pressure cooker, just close the lid of cooker and wait for one whistle. Switch off the gas and remove excess steam from cooker by holding the whistle up with spoon or fork. Optionally you can add 1 tsp of kitchen king to get a spicy flavor. 3.5.3251

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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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Link Your Recipes of # Potato

Alka Keswani — Thu, 12 Aug 2010 08:56:20 +0000

In case you are not aware of the event just announced at SindhiRasoi, called Link Your Recipes Of…. , then let me quote the announcement. LYRO is an ongoing event at Sindhirasoi, an event wherein I request you all (Especially, the adorable and awesome food bloggers here!) to link back here, the recipes from you blog. If that recipe is not yet published , write in brief about the ingredients , measurements and the procedure in the comment section.This holds valid for non food bloggers too, who want to share their recipes. So to begin with, we need to choose an ingredient which will be in spotlight for a week.And is it hard to know which ingredient rules our kitchens? Ofcourse a Potato. Pic. courtesy here Boil it, roast it, fry it, stuff it, add to curries, fill in Pita breads, make parathas, make sandwiches, group it with bittergourds, pair it with peas, mix it in salads or fill it in wraps, make Tikkis, or make koftas..its importance cannot be neglected, when it comes to pick the most versatile vegetable. So I am sure you have plenty of recipes to share with us, where potato shines as a main ingredient. So what are you waiting for? Dig in your blogs and update your blogposts, where you have shared a magical recipe with potato.Post it in comment section. Waiting to be flooded with the variety of recipes…..share your skills and your recipes, you lovely bloggers !

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Seyal Beeh Patata~Lotus stem and potato cooked in Onion base

Alka Keswani — Mon, 10 May 2010 08:49:01 +0000

A heavy heart, a restless mind, an off mood and a headache ..all are hindering my attempts to have a hearty conversation with you all today. But I have got a recipe to share with some lovely people,who wanted to know some more ways to relish Lotus stem or Beeh(Bhein). So here I go anyway… Sindhis tend to like Beeh, though it is bland in taste and could be awful with all its HAIRY TALES, but trust me if you can, slicing it in right way, cooking it till perfectly done and combining it with some flavorful spices, is all that it needs to get hooked to the mighty Beeh. Seyal Beeh Patata( Lotus stem and potato cooked in Onion Base ) Print Seyal Beeh Patata~Lotus stem and potato cooked in Onion base Prep time: 30 mins Cook time: 30 mins Total time: 1 hour Serves: 3 A traditional Sindhi, dry dish, lotus root stem cooked with potatoes in onion base. Ingredients 2 Potatoes -Do not peel the skin.Just clean the surface thoroughly and if needed soak whole potatoes in warm water for few minutes and then gently scrap any mud residues.You can go ahead and peel it too if the skin is not clean enough Lotus stem(roots) or Beeh. Here again thoroughly wash the stem and get rid of the mud.The pores of stem, if still muddy, could be cleaned with tooth picks, or again soak them in warm water and hold these under running tap for few seconds to wash away any residual mud. Depending upon the size and thickness, you might need about 8-10 ,1″ thick pieces of Beeh. And don’t forget to slice those in slant slices, or else gear up for the hairy stuff ahead 2 large Onions 2 medium sized tomatoes Ginger about 1″ Garlic 2-3 cloves(optional) Green chillies 2-3 depending upon your taste 1 /4 tsp Garam Masala ½ tsp Turmeric powder 1 tsp Dhania Powder ½ tsp Jeera powder Salt to Taste 2-4 tsp Oil Fresh coriander leaves for garnishing Method Clean and cut Beeh into slanting slices and pressure cook them with some salt and water till 2 whistles are heard(Depending upon the quality of Beeh, it might take longer to cook.Ideally a knife or toothpick should softly pass through the slice of cooked Beeh not overcook it) Remove the Beeh from cooker and place aside.Clean the potatoes and cut them into large chunks.To peel or not to peel is your choice. I generally like potatoes with their skin on, unless these are too muddy or stained. Add some salt and keep aside. Soak in water if potatoes start to turn black. In a pan or handi, add 2-4 tsp of oil, and saute chopped onions, along with crushed ginger and garlic. When onions turn translucent , add chopped tomatoes, green chillies and saute for a while. Add potato chunks and cook on high heat for few seconds. Lower the heat, add some salt (beware there is already some salt in Beeh and potatoes), all dry masalas and cover the pan with lid.If the mixture is too dry, sprinkle some water.Put on some heavy weight on the lid, so as to facilitate cooking of potatoes. Add Beeh in somewhere mid of the procedure and mix well. Keep cooking on lowest flame with weight on the lid of the pan, sprinkling some water now and then (if the mix. tend to stick to the bottom of the pan). When the potatoes are cooked, the curry is done. Garnish with some fresh coriander leaves and serve with Roti/chapati . 3.5.3251 Other Beeh Recipes: Beeh Paalak Daagh Mein Beeh patata Beeh Tikki Other Seyal Recipes: Seyal Pao Seyal Phulko Seyal Bhaji

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