Potato Archives | Sindhi Rasoi |Sindhi Recipes

Taye waara patata |Tawa Aloo

Alka Keswani — Tue, 07 Jun 2011 15:41:33 +0000

The dreaded moment arrived..after enjoying two months of no alarm setting, no tiffin packing, no early- morning- rising, no school timetables and no studies, carefree days, its back to school routine…sigh ! Now with the life slowly coming back on a routine track, its time to plan menus ahead of each day, so as to avoid the hustle bustle and panic attacks every morning. With the kid making a face on spotting Poha, Upma, sandwiches etc, I wonder what to cook to appease his highly pampered taste buds. Can anyone help? Do share what you cook/ pack for your little masters to bring that twinkle in their eyes ! I wanted to post some curry recipe, but since many of you asked for the Tawa Alu recipe from the previous post of Panchratna Dal, let me first share this simple, but one of my favorite Tawa Alu recipe ! Print Taye waara patata |Tawa Aloo Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: 3 Ingredients Medium sized potatoes 3 Salt as per taste Turmeric powder 1 tsp Coriander powder 3 tsp Red chilly powder ½ tsp ( To make it more spicy, increase the quantity of red chillies) Amchoor powder ½ tsp Oil for shallow frying Method Pick 3 of almost same sized potatoes (or else the cooking time may vary). Be sure they don't have a green tinge, neither the skin should have any sprouts. Since we need to cook the potatoes with the skin, rinse the potatoes very well under running water and if necessary scrub with clean kitchen towel ( cloth) or maybe with some fresh tooth brush . Now wipe the potatoes till completely dry. Cut each potato vertically into two halves.Run a sharp pointed knife through each potato piece, in crisscross fashion, making cuts at least half way through. Now add some salt to these potatoes and leave aside for 5 minutes.Take care as not to let the potatoes turn black. Soak them in water if they tend to turn black. Now mix coriander, red chilly and turmeric powder in a plate and stuff each potato mix with this spice mixture. You can add various other herbs too, like dried coriander leaves, kasoori methi, dried mint leaves etc. Heat a skillet / fry pan/ tawa, pour around 2 tsp of oil and place each potato piece , with the skin side facing downwards. cook on high flame for a minute or two, till the potato starts sizzling. Now lower the flame to minimum and add some more oil if needed. Cover the skillet /pan or cover the tawa with some dome shaped vessel and let the potato cook well. Toss or turn the potatoes at intervals, so as to cook on both sides. Sprinkle amchoor powder just when the potatoes are about to cook. Serve as a side dish with Dal , rice or with chapati and curry of your choice. 2.2.1

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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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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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Macroli Patata~A guest Recipe

Alka Keswani — Sat, 14 Feb 2009 03:19:54 +0000

As mentioned in my previous post, I am very much excited to present Mrs HAAG (She preferred to be addressed like that, since these are Initials of her name) The lady originally from India, is now settled abroad , but Thankfully she still likes Sindhi food.Without any more delay I hand over to dear Haag, but not before expressing my heartfelt gratitude that she actually bothered to write the recipe and provide pictorials too. ……………………………………………………………………………………………………………………………………………………….. It all started when I tried to call my mom in India and wanted to talk to her.I could not(due to some reasons) so the whole day passed thinking of the good old days I had with my parents when I was living with them. Days ,months , years,and even decades have passed that I have moved away from India and now I live here with my husband and 2 children.Each day I come home from work I try to prepare a meal that we all have a liking for.Somehow never have been able to convince my son who says Bhaji should not exist.So I always have something special for him just like the way my mother did when I was younger. My daughter on the other hand has learnt to eat anything and everything and a HUGE THANKS goes to INDIA,and our India trips.Then, there is my husband who was so picky when we got married but times change and anything that I put on the table nowadays is always appreciated. Now back to myself,I remember When we went out with Mom and Dad and come home late we asked her to make this wonderful slurpy soupy MACROLI PATATA, thats what we called it back then in India.So soon as I got home, I went straight to the pantry, got out the Elbow Macaroni and started to cook this dish.Its so simple and yet Indian but very Sindhi recipe. So here it goes: My version Of MACRONI AND POTATO WITH TOMATOES OR MACROLI PATATA TAMATE JE DHAGH ME (Our traditional Sindhi Name) Ingredients: Basic Ingredients…… Elbow Macroni :1 cup Fresh Tomatoes :About 4 depending on the size Potatoes : 2 Medium size Oil : 3-4 Table spoons Water for cooking : 2-21/2 cups Masalas …… Salt to taste Dhania Powder : 1 heaped teaspoon Red Chilli Powder : 1/2 teaspoon (Add more if u want it spicy) Haldi Powder : 1/2 teaspoon Garnishing……….. Garam Masala : 1/2 teaspoon Coriander leaves : few sprigs Dishes Needed……. Pressure Cooker MIxing Spoon Knife/Peeler Chopping Board(Maybe ,maybe not) Adding a little Twist……….. Leftover phulkas : Fry quarters of these phulkas (Tikkars) Peel and dice potatoes about 1 1/2 in squares.Wash thoroughly. Wash and Chop tomatoes finely .(U can use canned ,pureed, stewed blanched any kind of tomatoes). Turn on heat and place pressure cooker on stove. Put Oil in pressure cooker add potatoes ,macoronis and choped tomatoes. Add all dry masalas except garam masala. Keep bhunoing for about 5-7 mins . Add 2-21/2 cups water and put on the pressure cook lid. Let it whistle 2 times then lower the heat and cook for about 3-4 mins. Once the pressure is out open up the lid and what do u see? YUMMY ,TASTY DELICIOUS , MOUTHWATERING ……………………………..Macaroni Potatoes Garnish with garam masala and washed chopped coriander leaves. Serve with steaming hot Rice. Add a little twist by dipping the crunchy fried phulkas(Tikkars). Make sure it is nice and soupy as it is fun to slurp the macaroni with rice. You can always add more water if you want more Gravy So here it is,Just for you ….. My MOTHER,My Son,My daughter,My husband And again just for You (*It means me,yours truly),And for YOUR(*Sindhirasoi) Website and your event(*Just for you event) To all my friends and family from My sindhi kitchen to your sindhi Kitchen , Enjoy this mouthwatering Simple Sindhi recipe. ……………………………………………………………………………………………………………………………………………………….

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Maggie Noodles

Alka Keswani — Sat, 08 Mar 2008 15:52:43 +0000

Well, this one is a real favorite of my kid and so I can’t afford to give it a miss. Though it does not belong to Sindhi cuisine, but this recipe is highly altered to suit Indian palate and now packs of Maggie noodles are integral part of almost every kitchen. Print Maggie Noodles Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: 1 Ingredients One pack Maggie noodles Potato 1 Tomato 1 Onion 1 Carrot 1 small Peas just as much you want Green chilly Just a little Turmeric powder ¼ tspn Salt as per taste Oil 1 tspn Method In a pan or kadai, take a spoon of oil, add chopped potato and saute it for few seconds Then add chopped onions and carrots and saute it for some more time Add chopped or grated tomato, salt, turmeric powder, little of green chilly and mix well When vegetables are almost cooked add some water (approximately 1 and half cup of water per pack of maggie) Then add maggie masala and allow the mixture to boil Add boiled peas and break the maggie into quarters and add them in the boiling mixture Let it cook till all the water is absorbed Garnish it with fresh coriander leaves and serve immediately 2.2.1

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