1999 - Sindhi Virtual Home

Sindhi Kitchen
List of Commonly Used Spices
Ani / Onion seeds Kalaunji
Asafoetida Hing
Cardamoms Elaichi
Carom Ajwain
Cinnamom Dalchini
Clove Laung / Lavang
Coriander Dhania
Cumin Jeera
Dry mango powder Amchur
Fennel Saunf
Fenugreek Methi dana
Jaggery Gur
Mustard seeds Rai
Paparika or Caynne pepper Lal Mirch
Pomegrenate seeds Anardana
Poppy seeds Khus-khus
1/2 Tsp1/2 Cup

Sindhi Palak (Sai Bhaji)

Spinach 1 Bunch
Tomatoes 2 Medium
Brinjal (Egg Plant) 1 Small
Onion 1 Medium
Channa dal (Bengal gram dal)S 1 Cup (Soaked for 2-3 hrs)
Green Chillies 2-3
Potato 1 Small
Red chilli powder 1 Tsp
Turmeric Powder
Dry Mango powder 1/4 Tsp.
Salt to taste
Water
For Tempering
Garlic 2-3 cloves
Ghee 1 Tbsp

Wash & chop all the ingredients. Add turmeric powder, red chilli powder salt and water. Pressure cook for 15-20 minutes. After all steam is released, blend it well.
Make a paste of garlic. Heat ghee add garlic paste and pour over palak. Serve it with steamed rice or chappati.

Gram flour (Besan) 3 tbsps.
Oil 2 tbsps
Turmeric powder 1 tsp
Water 4-5 glasses
Tamarid pulp 2 tsp
Arhar Dal (Red gram dal) 3/4 cup
Okra (Make a slit in okra lengthwise) 1/2 lb (250 gms)
Potatoes (Cut each potato in 4 pieces) 3 medium
Eggplant(Brinjal) (Make 2" pieces of eggplant) 1 small
Cauliflower (Keep the florets of cauliflower intact) 250 gms
Peas 1/2 cup
Lotus roots cut in small pieces
Salt to taste
For Tempering
Oil 2 tbsps
Mustard Seeds 1tsp
Cumin seeds 1tsp
Red chilli powder 1tsp
Methi Dana (optional) 1tsp
Kalunji 1tsp
Karhi patta 6-7 leaves
Green chillies slit lengthwise
Finely chopped cilantro leaves

Heat 2 tbsps oil. Add Gram flour (besan). Fry it for 10-15 mts (it should be few shades darker & smell fragrant). Add turmeric powder, 4 glasses of water and salt to taste. Keep stirring till it comes to boil. In the mean time boil arhar dal and whisk it properly. Add this to karhi. Fry okra, potatoes, cauliflower and eggplant. Add all fried and other vegetables in Karhi. Let it boil until all the vegetables are done. Add Tamarid Pulp.

Tempering

Heat 2 tbsps oil in a pan. When hot add asafoetida powder (hing), Mustard seeds, Cumin seeds, Methi dana, Onion seeds(kalaunji), red Chilli powder & Karhi patta. When the seeds start spluttering pour it in karhi.

Garnish it finely chopped cilantro leaves.

Serve it hot with steamed rice.


Aloo Tuke
Potatoes 5-6 Medium
Oil for deep frying
Red chilli powder 1 tsp
Dry mango powder 1 tsp.
Coriander powder 1 1/2 tsp
Salt to taste

Peel the potatoes and cut them into 2" thickness (approx. 3 pieces of each potato). Deep fry the potatoes. When they are half done take them out and place on paper towel. Take one piece at a time, place it on your palm, and gently press it. Again deep fry and take out when the potatoes are crisp.

Sprinkle red chilli powder, dry mango powder, coriander powder & salt

Serve it crisp.

The easier way is to boil the potatoes instead of frying for the first time. Then cut them into pieces. Gentle press it and deep fry. When crisp take them out & spinkle the spices.


Tri Dali Dal (Three Lentils Mixed) (for 4)

Chana dal,Urad chilka,moong chilka in the ratio of 1:1:1/4 1 cup total
(Bengal Gram lentils, Black split beans and Green Moong beans)
Tomato (optional) 1 large
Turmeric powder 1/4 tsp
Water 2 1/2 cups
Tempering
Garlic 2 Cloves
Green chillies 1
Red chili powder (Cayne Pepper) 1/2 tsp
Oil 2 tbsp
salt to taste
Fresh cilantro for garnishing

Pressure cook three lentils (pre soaked for 3-4 hrs) in 2 1/2 cups of water, turmeric and salt at high for 10 minutes. Simmer the gas; let it cook for another 5-7 minutes. when all the steam is released from cooker, Whisk i well.

Crush garlic and green chillies.

Heat the ghee in a small frying pan, add garlic and green chilli paste. When the paste turns to golden brown; smells fragrant add red chilli powder. Add this to pre cooked dal.

Garnish it with finely chopped cilantro. Serve with plain rice or Indian bread.


Makhni Dal
Moong dhuli dal 2 cups
(Yellow split lentils)
A pinch of asafoetida powder
Water 4 cups
Turmeric powder 1/4 tsp
Red chilli powder 1/2 tsp
Amchur (dry mango powder) 1/2 tsp
Jeera 3/4 tsp
Salt to taste
Oil 2-3 tbsp
For garnishing
Onion (Finely chopped) 1 small
Tomato (Finely chopped) 1 small
Cilantro (Finely chopped)

Heat 2 tsp oil in a pan. Put pinch of asafoetida powder & then add dal (pre-soaked for 2-3 hrs) & turmeric powder to it. Fry it for 2-3 minutes. Add 4 cups of water and salt to taste. Let it boil for about 20-25 minutes. The cooked dal should be soft & of thick consistency. Transfer dal in a serving bowl. Sprinkle red chilli powder & dry mango powder.

Heat 1 1/2 tbsp of oil in a frying pan. Add jeera to it. When jeera starts spluttering pour it over dal.

Garnish it with finely chopped onion, tomato & cilantro(coriander leaves),

Serve it wih hot puffed Puris or chappati either in lunch or breakfast.

(You can also serve dal in individual serving bowls.Sprinkle red chilli powder & amchur powder. Heat oil, add jeera and pour over individual servings).

Note: The good thing about this dal is that you can make it as hot or mild as you want without much effort.


Koki
Whole meal flour 2 cups
Onion 1 medium
Green chillies 2-3
Anardana 1 Tsp.
oil or ghee 2 tbsp.
salt to taste
Red chilli powder 1/2 tsp.

Roast anardana slightly and powder it. Chop the onion & green chillies very finely.
To the whole meal flour add oil,onion, green chillies, salt to taste, anardana, red chilli powder, and make a firm dough by adding water. Divide the dough in 5-6 equal parts. Roll out in the form of a paratha. Roast it lightly on both sides adding little ghee on the edges. When brown pathches appear on both sides, koki is ready.
Serve it either with yogurt or raita. You can also have koki with tea