Showing posts with label Sindhi cuisine. Show all posts
Showing posts with label Sindhi cuisine. Show all posts

Sunday, March 6, 2011

Malpua (Food remake)

Tried and tasted by Nivedita
Hi All,
The name is same, most of the ingredients are same. But each region makes this sweet with little variations. Sindhi's one of favorite desserts :- "Malpua". Its usually prepared with Milk, All Purpose flour and sugar with cardamom powder, which is fried in Ghee.
Here is another version, which more healthier(not for weight watchers!!!), which I prepared today and my daughter loved it(:-(, she loves everything prepared with Maida, and doctor has strictly avoided to eat). I thought  she will not eat this. But she had full one malpua. Hope she will be fine tomorrow.
I was checking aipi's blog US Masala as this month, her blog is selected for T&T.
When ever I visit any blog to follow, my eyes will check for the dessert recipes first. So I opened her Indian sweets label and got this one : Malpua. I decided to try this one, And when I finished reading the recipe, I was happier as this dessert has to be served warm.
Yes, Malpua tastes heaven, if you eat warm or hot directly from the frying pan.
So, here is the recipe which helped me to hit two birds with one stone :-)
Please visit her blog for the recipe. I am giving only the photos.

This is the batter how it looks when you mix everything.

Sending this to two events, 
One is Tried & Tastedwhich was originally started by Zlamushka's Spicy Kitchen and now is owned by Lakshmi of Kitchen Chronicles.  This month  Priya's(Priya (Yallapantula) Mitharwal) has hosted this event and she has selected Aipi's US Masala. Aipi has wonderful blog with amazing recipes. 


AND


One more event,again
(event started by  Me ) 


Keep Smiling,

Friday, October 1, 2010

Magic of Sindhi Rasoi(Food Remake)

Tried and tasted by Nivedita
Hi All,
Last week again I wanted to wear a Sindhi cap to try some recipes from Alka's Sindhi Rasoi. She has wonderful collections of Sindhi food. A Non- Sindhi girl(like me) married to a Sindhi guy will bless Alka for sharing such an authentic Sindhi recipes.
Coming to the recipes, I tried four recipes in three days and all came out very tasty. 
Sharing her recipe links and my photos:
First one is 
Saayi dal : Click here for the original recipe.

Second one is 
Paneer Bhurji: Click  here  for the original recipe.
Third one is 
Chaawaran Jho dodo(Rice flour roti): Click here for her recipe.




Now its time for sweet from her blog(As we Sindhi people never get tired of eating sweets)
Singhar(Sev) ji Mithai: Here goes the link for original  Recipe.



Sending these four to 
Ria's(of Ria's Collection) 
(Linking it to Lakshmi's blog and Zlamushka whose brain child is this event)


Keep Smiling,

Tuesday, August 31, 2010

TOSHA (Sweet Flour Rolls) for COOK and CLICK-3,

Tried and tasted by Nivedita 
Hi All,
Here is my THIRD recipe for the event   "Cook and Click" . This is for SEPTEMBER 1ST to SEPTEMBER 10TH. (I was supposed to post it yesterday itself, but from last night till today morning there was no power. 10pm to 10am!)
Al the festivals are in queue, the sweets are more the merrier. Here is one sweet, which is a Sindhi sweet. This is very easy, quick and can be stored for many days. Its perfect for kids snack box also.
I am taking this recipe from SINDHI COOKING by Anita Raheja, whose recipes I am following since my marriage.
I am giving as the recipe is written in the book.
You can reduce the quantity as per your need.
Serves - 30 Toshas
Cooking Time - 45 minutes

INGREDIENTS
For the Toshas
All purpose flour or maida - 250 gm
Cooking Soda - 1/2 tsp
Oil - 1/2 cup(or little less)
Salt  - 1/2 tsp
Curd - 1/2 cup

For the Syrup
Sugar - 2 1/2 cups
Water - 3 cups

Method
Sieve the plain flour. Add salt and soda. Now alternatively add a spoonful of oil and curd in to the mixture and knead into a stiff dough. Make long thin rolls like kababs. Heat some oil, taking care not to overhear the oil. Slip in the rolls and fry them on a slow flame till golden in color.
For the Syrup:
Dissolve the sugar in water and boil the syrup till it thickens in consistency(it should be such that when the sugar syrup settles on the Toshas you immediately get a white sugary coating) Put a few Toshas at a time into the vessel and stir them in the syrup. Remove, cool and store in airtight containers.

Send the following details before SEPTEMBER 10TH to nivedita.mt@gmail.com with subject "COOK AND CLICK" :
your name, 
blog name, 
url of the link  and 
the photo attached.
Non bloggers can send the details to my mail.
NO need to retype the recipe. Just link back this one in your post. 
Please share your experience about this dish.
If you already got this recipe in your archive, share the experience.

Any suggestions, new ideas are welcome. 
(If you have any special recipe which you want cook with others here, you can send it to me. I will add it in the event with your details, whenever possible)

Keep Smiling,

Friday, August 20, 2010

Cheese Stuffed Potato Cutlets or Tikki and Sandwich

Tried and tasted by Nivedita
Hi All,
When I got married to a Sindhi, I got few Sindhi cooking books from my friends and my brother. 
I took the book by Anita Raheja and I have tried most of the recipes from her book. And I can manage to cook many Sindhi dishes with her cooking book.
Last week was the Sindhi Food week for me, I prepared Sai bhaji, Sindhi Curry, Bhooga chavar, Seyal Dabal and yesterday I made Aloo tikki.
Still Independence month is going on :-)
But I thought to do some variation in this. Now a days, I am using more dairy products for my kids, as my younger daughter does not drink milk everyday. I keep Cheese in my fridge, whenever it is available. Today I had Mozzarella cheese. I thought of stuffing it in the tikki and try. And for sure, tikkis came out very well. I enjoyed it with green chutney, my younger daughter had mini tikkis and the elder one had it as a sandwich filler.


Now, some information about the nutrition values of Potatoes and Cheese.
The potato is the best source of Carbohydrate. And contains vitamins and minerals. And potato is very good food for kids if given every alternative day in any form such as curry, paratha, fry or baked potatoes.
And now about cheese : Cheese is valued for its portability, long life, and high content of fatproteincalcium, and phosphorus.(Cheese) And Cheese is a very good source of calcium which is a good option for a mother of those kids who does not like to have milk.

Here goes the recipe,

Potato - 6 medium
Shelled Peas - 1/4 cup(optional)
Bread - 2 pieces
Corn flour - 1 tbsp
Oil - 1 tsp

For stuffing,

Mozzarella Cheese - 1/2 cup, grated for stuffing
White pepper powder - 1 tsp
Salt a pinch
Mix the three ingredients slowly and keep it in a fridge till you prepare the tikki dough.

To make paste :
Fresh coriander - 1 tbsp
Green chilly - 2 or more if you like it spicy
Cumin Seeds - 1tsp
Salt to taste 
Make fine paste with above ingredients. 

Oil to fry the Tikkis

1. Boil the potatoes. Peel and smash it or grate it.
2. Boil the peas and smash it.
3. Soak the bread pieces in water for a minute. Drain the water.
4. Take the grated potatoes, peas, chilly paste, corn flour, mashed bread and oil in a big bowl or plate. 
5. Mix well to make a soft dough. 
                                
6. Divide the dough into equal portions.
7. Take one portion, press in the middle and put 1 tsp cheese. 
8. Carefully close it and give a ball shape, taking care of not pressing hard. 
9. Flatten it to make round tikki.
10. Repeat with other dough.

                                        

11. Heat oil in a kadai.
12. Deep fry in hot oil till golden color.
13. Serve hot with  GREEN CHUTNEY or ketchup.

My elder daughter's sandwich with these tikkis

                                         


                                                       

My younger daughter's mini tikkis as she did not like the big ones. 

                                                       

Linking it to
http://sindhirasoi.com/link/potato/
Sending this to
Neha's (of Home Made Food

Kids Menu Event

Keep Smiling,

Sunday, February 14, 2010

Brown rice,green veg curry and brinjal fry!

Tried and tasted by Nivedita
Hi All,
Brown rice and green veg curry is nothing but Bhooga Chaawar aur Sai bhaji. A traditional Sindhi dish. A wonderful combo for a hungry stomach.

Brown Rice(Bhooga chawar) :
Long grain rice : 200 gm
Onion - 2 big, long, thin slices
Cumin seeds - 1 tsp
Cloves - 3
Bay leaf - 1
Red chilly powder - 2 tbsp
Sugar - 1 tsp
Salt to taste
Oil - 1 to 2 tbsp
Warm water to cook the rice.
Wash the rice and keep aside to remove all the water from it.
Heat oil in a cooker, add bay leaf, cumin seeds and cloves. Then put onions and fry for a minute. Add sugar and keep on frying till the onions turn dark brown but not burnt. Now add Chilly powder and salt with rice. Fry for a minute so that all gets mixed well. Now add warm water till the rice is just covered. Close the lid and give 2 whistles.
Brown rice is ready. Garnish with Fried onions(optional).


Coming to Sai bhaji, click here for old post., Still giving the details again as this post is going for an event.
Green Veg Curry(Sai Bhaji)  :

Palak(Spinach) - 1 bunch
Methi leaves(Fenugreek leaves) - 1/2 bunchSabbasgi (Dill leaves) - 1/4 bunch(Optional)
(While making for this post, I did not had dill leaves and brinjal, so you can not see in the photo)
Brinjal - 1 medium (cut into cubes), its optional.
Potato - 1 medium(cut into cubes)
Tomato - 2 big(cut in to cubes)
Carrot - 1 medium(cut into cubes)
Channa dal - 1/2 cup (Soaked in water at least for an hour)
Salt to taste
Chilly powder - 1 tbsp
Haldi - 1/2 tsp
For tempering,
Oil - 1 tbsp(Ghee will taste better)
Mustard seeds - 1tsp
Ginger Crushed - 1tsp
Mix all the ingredients for bhaji in a cooker and make 4 whistles. When cooker is cool, remove the lid, churn it with churner or with blender. Adjust the taste for salt.Give bhagar with mustard seeds and crushed ginger in a oil.
Sai Bhaji is ready to serve.
(You will enjoy the same in  Alka's  Sindhi Traditional Food also. (Being Sindhi, our preparations are almost the same!) This is just for your information. I am not in to any copy cat thing!! I am a regular follower of her blog, as I love to learn more of Sindhi Cuisine. She got a lovely blog about All Sindhi Recipes.)
Next is
Brinjal fry :
Brinjal - 1 big, cut in to round, medium thin slices.
Salt to taste
Red chilly powder - 1 tbsp
Turmeric powder - 1 tsp
Curry powder - 1 tsp
Oil to shallow fry
Mix the powders with salt. Rub this powder to all the brinjal slices. Keep it for 5 minutes.
Heat tawa or frying pan. Put the slices on the pan and shallow fry by turning the slices often for 10 minutes. 
Brinjal fry is also ready to serve.
Arrange every thing in the plate and enjoy with your family on Sunday afternoon.
Sending this to Pari's  THE COMBO EVENT 

image
Keep Smiling,

Sunday, January 17, 2010

Sindhi Curry(Veg curry with Gramflour)

Tried and tasted by Nivedita
Hi All,



One more healthy traditional food, with lot of vegetables in to it!!!! It is very good in winter and rainy season, as one can just drink it or sip it sitting beside the window and watching rain drops and enjoying the hot soup with cold breeze(At least this is what I do whenever I get chance!!!) or can enjoy with Brown rice or Bhooga chawar.
It takes time to cut all the vegetables and it takes time to cook the curry also, but the result is very tasty that you will forget the pain of cutting the vegetables and waiting for it to cook.!!!


When I was in UAE, I learnt it from my Co-Sister and Sister In Law. And I love it to have any time of day or night!!
Coming to the recipe,
Potato - 2 big, washed, and cubed in to big pieces.
Carrot - 1 big, chopped length wise
Beans - 8 to 10, cleaned and cut in to two.
Cluster beans - 10 to 12 cleaned and cut into two
Brinjal - 1 medium, cut into lengthwise
Drum stick - 2 washed, cleaned and chopped in to 3 to 4 pieces
Ladies finger(Bhindi) - 4 to 6, washed, cleaned and dried. Cut in to 2 pieces and shallow fry in little oil. Keep it aside.


Oil - 1/4 cup
Methi Seeds - 1 tsp
Jeera - 1 tsp
Green Chilly - 2 slit 
Ginger - 1/4" crushed(optional)
Gramflour(Besan atta) - 4 tbsp
Curry leaves - 1 line.
Tomato - 2 medium (or tomato paste or puree - 1/4 cup)
Red chilly powder - 2 tbsp
Amsol - 4 to 6
Salt to taste
Haldi - 1/2 tsp
Dhania or coriander powder - 1 tbsp
The vegetables are optional and you can replace or skip few. But more vegetables really make the curry tasty and healthy.
Add oil in a thick bottomed kadai or cooker. Keep on a medium flame, when oil is hot, add jeera, green chilly, ginger and methi seeds. Fry for few seconds. Now be careful before adding Gram flour. Keep on stirring or else it gets burnt. When good fried aroma starts coming, put hard vegetables like potato, drumsticks, beans and cluster beans. Keep on stirring for a minute. Now add Tomato or tomato puree. Mix and let it cook for a minute. Time is to add red chilly powder, dhania powder and haldi. Again mix and add cook for one more minute. All should happen over medium flame. Add at least 3 cups of water and close the lid and cook for 10 minutes. Now add other soft vegetables like carrot, brinjal and salt. Again boil it for 10 more minutes. And then comes the chance of Bhindi or okra or lady finger to get boiled. Cook it for 2 minutes adjust the seasoning. Add Amsol and curry leaves. Cook for 5 minutes. 
The curry is ready in the cooker and will be waiting for you to take it in a bowl and taste it.


An instant and fastest way to cook is,
After you add gram flour, add all other ingredients except curry leaves and amsol, add water and give 4 to 6 whistles. When cool, add curry leaves and amsol and boil it directly on medium flame for 2 minutes. 


But the first method tastes better even though takes lot of time.
Moral of the cooking is 
"Slow and steady wins the race!!!"


Keep Smiling,


Sunday, August 30, 2009

Bhindi(okra) in green masala

Tried and tasted by Nivedita
Hi All,


A very easy and tasty Sindhi vegetable preparation, which goes will both with chapati and rice. My husband loves to eat it any time. But, however I try hard to make it tasty, I can never compete with his sister's taste. He always says, my sister makes it better!!!








Coming to the recipe,
Lady finger or bhindi - 12 to 15
Potato -2 cleaned peeled and cut into thick round pieces.
Tomato - 2 big
Green chilly - 3 to 4
Fresh coriander - 1/2 bunch washed and cleaned
Ginger - 1/2 inch cleaned
Coriander powder - 1 tbsp
Salt to taste
Oil - 2 tbsp and 1 tsp
Wash, clean and pat dry the bhindi. Cut the ends, fry them in 1 tsp oil. Keep it aside.
Grind tomato, green chilly, fresh coriander and ginger into smooth paste.
Heat oil. Add potato and for for 2 minutes. Now add ready paste and let it boil for 2 to 3 minutes. Now add bhindi, salt, haldi and coriander powder. Cover it with lid till the bhindi is cooked.
Serve hot with chapati or brown rice.


This traditional recipe of North Karnataka is going to
Shanti's

EVENT ANNOUNCEMENT: STATE SPECIALS





Keep smiling


Wednesday, June 24, 2009

Sai bhaji(Green leafy veg curry)

Tried and tasted by Nivedita
Hi All,






This is the healthiest food for the whole family. Especially for children, all the green leafy vegetables will go in the stomach at a time.
It is a popular Sindhi dish, which I like to have at least one time in 15 days. It goes well with Hot rice, mainly with brown rice or yellow rice.
Here is the recipe,For bhaji:
Palak(Spinach) - 1 bunch
Methi leaves(Fenugreek leaves) - 1/2 bunchSabbasgi (Dill leaves) - 1/4 bunch(Optional)
(While making for this post, I did not had dill leaves and brinjal, so you can not see in the photo)
Brinjal - 1 medium (cut into cubes), its optional.
Potato - 1 medium(cut into cubes)
Tomato - 2 big(cut in to cubes)
Carrot - 1 medium(cut into cubes)
Channa dal - 1/2 cup (Soaked in water at least for an hour)
Salt to taste
Chilly powder - 1 tbsp
Haldi - 1/2 tsp
For tempering,
Oil - 1 tbsp(Ghee will taste better)
Mustard seeds - 1tsp
Ginger Crushed - 1tsp
Mix all the ingredients for bhaji in a cooker and make 4 whistles. When cooker is cool, remove the lid, churn it with churner or with blender. Adjust the taste for salt.Give bhagar with mustard seeds and crushed ginger in a oil.
Sai Bhaji is ready to serve with hot rice of your choice.
But, first thing what I do is I eat just like that in a bowl. Seeing me, my daughter also loves to eat like that!!
I am sending this to PJ's LET'S TURN SATTVIC THIS MONTH....
which is from Lakshmi’s blog
Hey, again one more chance for this recipe to participate in another event from Pavani's

Annoncing Cooking For Kids-Leafy Greens, which was originally started from







Keep Smiling,

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