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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Sindhi Style Gatte ki Curry

Alka Keswani — Wed, 14 Apr 2010 04:03:33 +0000

The past whole week was as tedious as it could be. On one hand the kid is facing his final exams at school, which in turn means more of my involvement in his studies, and on other hand, the erratic behavior of this blog (SindhiRasoi) left no stone unturned to drive me crazy. It actually started few weeks back when some friends complained of the crazy way the blog was behaving , with some links working at some point and going kaput at other time. Brushing it off as just some temporary technical glitch, I actually didn’t paid much attention. But hell broke loose when suddenly everyone started pointing the same thing. I betted upon all of my technical skills (Duh!) and tried almost everything that tutorials say about the issue.But hard luck…I tested, retested, re-re-re tested everything but it still is same.Hubby Dear is on trouble shooting spree but sadly he find it hard to squeeze out time from his hectic schedule. I am unsure of the fate of today’s post…whether people will be able to access this, or whether again they will be greeted by a Blank page, is something that calls for “wait and watch” policy. My only request for those who are able to read this is , kindly let me know via comments or by any of these means. Also my heartfelt Thanks to all of those who personally mailed me or messaged me about the status of this blog, letting me know if the Links provided to them were working or not .I apologize to those who are yet to receive a personal “Thanks” message from me. Coming to recipe of the day, its yet again a simple curry with mild flavors, simple to make and hearty to enjoy ! Gattey Ki Kadhi Curry ( Besan ji tikki, daagh waari ras mein, as in Sindhi, or Fried Gram flour Dumplings in onion gravy) Print Sindhi Style Gatte ki Curry Prep time: 15 mins Cook time: 50 mins Total time: 1 hour 5 mins Serves: 3 Melt in the mouth Gramflour dumplings in rustic Indian sauce Ingredients For Tikkis (Dumplings) Gram Flour (besan or chickpea flour) 2 Cups (medium size) Khuskhus (poppy seeds) 2 tsp Green chillies 3 (finely chopped and crushed or even paste of it) Crushed dry pomegranate seeds(anardana) 6-7 A pinch of Soda bi carb (Meethi soda) Coriander leaves (finely chopped) Turmeric powder ¼ tsp Cumin powder ¼ tsp (optional…. you can also use cumin seeds) Oil 2 tsp and bit more Salt as per taste Very small amount of water to knead a stiff dough Some water to boil the tikkis Oil for frying For Sauce (Curry) Onions 2-3 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 tbsp Kitchen king powder and kasuri methi powder(strictly optional) ¼ tsp and 1 tsp respectively Method NOTE:The method is same as that for Aani ji bhaji, the making of gatta (tikki) is better explained here ) Mix Gram flour, salt, khuskhus, green chillies, Meethi Soda, Oil, turmeric powder(optional), cumin powder (again optional) and adding very little quantity of water at a time, knead a hard but manageable dough.Make a roll of it Now grease little, a flat surface like a back of Thali (steel plate) or clean kitchen platform or chakla (rolling board) and place the roll and tap a little to flatten the roll. Now cut the roll into pieces , about 2 " each. Meanwhile keep some water for boiling in a pan and when it reaches boiling point, immerse the tikkis in water. Let the tikkis boil for about 1-2 minutes, remove the tikkis from water and let it dry a bit at room temperature.This is to ensure that WET tikkis when deep fried do not make the oil splutter. In a frying pan, deep fry the tikkis till light golden brown and bit hard.Let these rest on a tissue paper to drain out excess oil. Meanwhile,Take 1 tbsp of oil in a pressure cooker , add chopped onions and saute on low to medium heat till translucent.Raise the heat and saute , till the onions turn dark in colour.Keep stirring at regular intervals so as to avoid charring of onions. This method of cooking onions gives fabulous taste to the gravy. Quickly add chopped/grated tomatoes, stir well, add salt, turmeric powder, green chillies and ginger, and keep stirring for a while.Add coriander powder and let the mixture cook till tomatoes are cooked properly and rawness of masala is gone. Add garam masala powder, kasoori methi and kitchen king (strictly optional) and add some water, say about 2 small cups and close the lid of pressure cooker.Wait for 4 whistles and let it cook for 1-2 minutes on lowest flame.Put off the gas and let the pressure of cooker subside. Whisk the gravy with wooden churner(Mathni) .This kind of gravy is not as smooth as the regular gravy, but the bit of chunkiness of onions is what that imparts a subtle , sweet and LIGHT flavor to the gravy. Adjust the consistency of gravy and check for seasoning. Just before serving, boil the gravy and add the tikkis.Let it boil for another 2-5 minutes or till the tikkis turn out bit soft and absorbs the flavor of gravy.Depending upon the quality of gramflour and the stiffness of dough, the tikkis may take anywhere between 2 to 10 minutes to soften. So keep a check Garnish with some coriander leaves and serve hot with roti(chapati)..Enjoy ! 3.1.09 Some Similar Recipes : Besan(Aani) Ji Bhaji~Besan Tikkis in onion base Chilra Kadhi~Savory Pancakes in simple curry Aur jho Ras~A Sindhi Curry

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My Favorite Turnips and a Request

Sindhi Style Gatte ki Curry