Chawal Ki Roti | Rice Flour Roti

Chawal ki roti

Chawal ki Roti | Rice Flour Roti

Rice flour roti in sindhi is called chawaran jo dodo, this is a savury pancake made with rice flour , cooked on low flame till golden and crsip. Rice flour roti is thicker than normal roti and you can’t roll it on rolling board, you have to shape it in between your palms and further on gridle.
It goes well with any gravy dish or you can have it with chutney too.
Let’s start chawal ki roti, ingredients required and detailed instructions for the recipe are as follows

Preparation Time : 05 minutes | Cooking Time : 25 mins | Serves :4
Recipe Category: Indian flat bread | Recipe Cuisine: North Indian

Ingredients:

rice flour=2 cups
vegetable stock-1 cup
oil- 1 tablespoon for dough+extra for shallow frying roti
salt-to taste
coriander leaves- 1 tablespoon(chopped)

Method:

1. Place rice flour in a bowl.
2. Add salt , chopped coriander leaves and 1 tablespoon oil.
3. Mix well and make a crumbs like consistency.
4. Knead soft dough by gradually adding vegetable stock
5. Let it rest for 5 minutes.
6. Heat gridle on high flame, apply some oil to it, set the flame to low
   
7. Take a ball of dough and shape small size roti, carefully place it on hot gridle, immediately dip you fingers in water and try to make roti as thin as you can by pressing wet fingers over it.
8. Let it cook on low flame till golden in color from both sides, pour few drops of oil while cooking roti.
9. With the remaining dough prepare rotis in same manner.
Notes: You can replace vegetable stock with plain water. After rest sometimes dough becomes hard, you have to add extra water or stock to make it soft, it depends upon quality of rice flour.

Tags:rice flour roti ,recipe of rice flour roti,chawal ki roti,sindhi chawaran jo dodo

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Raswaley Methi Aloo | Fenugreek Potato Curry

Raswaley Methi Aloo | Fenugreek Potato Curry

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Winter season of full of green leafy vegetables, fenugreek or methi leaves are easily available in this season. Raswaley Methi Aloo is a traditional sindhi recipe prepared in winter. This is healthy and spicy curry dish usually served with rice, you can have it with roti too.
Feenugreek leaves are grinded to paste and then cooked with potatoes, lots of garlic and other spices.
This recipe is slightly bitter in taste, but healthy like other green leafy vegetables, you can add some spinach leaves while grinding to balance the bitter taste of methi.

Preparation Time : 15 minutes | Cooking Time : 20 mins | Serves :4
Recipe Category: Curry and Gravies | Recipe Cuisine: Indian

Ingredients:

fenugreek or methi leaves-2 cups
potatoes -2
ginger-1”piece
garlic-15-20pods
tomatoes-4
onions-2
green chillies-4-5
salt-to taste
turmeric powder-1/2teaspoon
coriander powder-1 tablespoon
garam masala powder-1/4 teaspoon
oil-2 tablespoon
lemon-1

Method:

1. clean and wash fenugreek leaves
2. Roughly chop onion and grind them for 3-4 seconds without adding water.(coarse grinding is required
3. grind methi leaves with ginger, green chillies and tomatoes to fine paste.
   
4. peel and crush garlic pods.
5. heat oil in a pressure cooker, add onion paste, stirring continuously roast till golden in color, add crushed garlic to it, roast till garlic turns to pinkish in color
6. Add fenugreek paste to it, stirring continuously roast it on high flame till its color starts to change, your kitchen will filled with aroma of meethi
   
7. add chopped potatoes, turmeric and coriander powder to it, mix well roast on low flame for 2-3 minutes, add 1 cup of water to it, pressure cook till 3 whistles, first 2 on high flame and last one on low flame.
8. Let it cool completely, check gravy’s consistency if required boil it for 2-3 minutes.
9. At the time of serving add garam masala powder lemon juice to it.

In this winter season you can also try methi matar pulao and raswaley gobhi aloo.

Notes:

Proper roasting of methi paste is essential for perfect taste in this recipe, roast for 6-7 minutes till oil separates.
You can prepare this recipe without using onion too, sometimes I do.

Tags:recipe of methi aloo curry,fenugreek potato curry,sindhi methi aloo recipe,how to make raswaley methi aloo,step by step instructions of making fenugreek potato curry,green leafy vegetables recipe,winter special recipes indian,

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Besani Bhaji | Step by Step Recipe

Besani Bhaji Step By Step Recipe

2 Dec 2012
Besani Bhaji is a traditional sindhi recipe made from bengal gram flour. This is onion and tomato based gravy dish served with roti.
Besani Bhaji is very similar to rajasthani gattey curry. Bengal gram flour is kneaded along with fenugreek and dill leaves(in summer when fresh leaves are not available we prefer to replace them with poppy seeds), oil and some other spices to stiff dough, which is further divided into small portions and shaped in small balls(gattey). Gattey can be deep fried or directly boiled in gravy. In this recipe I am directly boiling them in gravy.
Ingredients required and detailed instructions for the recipe are as follows:


Preparation Time : 15 minutes | Cooking Time : 30 minutes | Serves :4
Recipe Category: Gravy Dishes | Recipe Cuisine: Indian

Ingredients:

For gattey
Bengal gram flour-1 cup
Fenugreek and dill leaves-1/2 cup chopped
Salt-to taste
Oil-2 tablespoon
Red chillipowder-1/4 teaspoon
Turmeric powder-1/4 teaspoon
Roasted cumin powder-1 teaspoon
Sodium bicarbonate or baking soda-2 pinches
Water-as required
For Gravy
Onion-2
Tomatoes-4-5
Green chillies-4-5
Ginger-1”piece
Garlic pods-10-12
Red chillipowder-1/4 teaspoon
Coriander powder-1 tablespoon
Turmeric powder-1/2 teaspoon
Salt-to taste
Oil-1 and ½ tablespoon
Garam masala powder-1/4 teaspoon
Water-2 cups

Step by step instructions of making Besani Bhaji

1. Roughly chop onions, grind them in grinder for few seconds, it’s consistency should be thick.
2. Peel and crush garlic pods.
3. Grind tomatoes, green chillies and ginger to puree.
4. In a bowl mix Bengal gram flour, oil, salt, red chili powder, roasted cumin powder, turmeric powder and baking soda, mix well and knead to stiff dough by adding water as required.
5. Divide this dough in equal parts and make small balls of it(refer to image)
   
6. Heat oil in a heavy bottomed pan, fry onion paste till golden in color, add crushed garlic as it turns to pinkish in color, add red chili powder and tomato paste, roast it for few seconds
   
7. Add the remaining spices(except garam masala powder), roast for 2-3 minutes till oil separates.
8. Add 2 cups of water to it and bring it to boil, as it starts boiling add bengal gram balls to it, adjust the flame to low, let it cook for 15-20 minutes.
   
9. Balls will float to top as they will cook and gravy will thicken.
10. Sprinkle garam masala powder over it.
    

Besani bhaji is ready to serve with roti, nothing else is required with this recipe.
Notes:

• You can deep fry these balls too, before adding them to boiling gravy.
• Fenugreek leaves can be replaced with 1 tablespoon poppy seeds.
• Make small size balls and cook them properly else they will remain uncooked from inside.
• For a variation along with gattey you can add ½ cup fresh peas in boiling gravy, it tastes good, I do add often.

Tags:recipe of besani bhaji,how to make besani bhaji,traditional sindhi food recipe,,step by step instructions of makign besani bhaji,

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Seyun Patata | Sindhi Breakfast Recipe

Seyun Patata | Sindhi Breakfast Recipe
By Sandhya Khattri
Prep Time: 5 minutes
Cook time:10 minutes
Serves: 4servings
Seyun patata is a Sindhi Breakfast recipe. Seyun means vermicelli and patata means potatoes . This is a nice combination of sweet and savoury flavours. In sindhi breakfast recipes , there is an other recipe called bhori roti which is also a perfect combination of sugar and salt , consumed in winters, I will post it as soon as possible. As far as this recipe is concerned it is a combo of 2 recipes, for patata recipe you can refer to my earlier post taryal patata in that post I have mentioned the ingredients and detailed instructions for recipe , the only difference is that as you can see in picture in this potato recipe I have used dry mint powder, which is not used in earlier post. In this blog post I am giving the ingredients and instructions for seyun recipe only. Ingredients required and the detailed instructions for the recipe of seyun are as follows.

Ingredients
Vermicelli- 2 cups
Water-3/4 cup
Sugar-2 & ½ tablespoon
Green cardamom-3-4
Ghee- 1 tablespoon
Dry fruits(raisins, cashewnuts and almonds)- 1 tablespoon(optional)

Instructions: Mix sugar and water together, leave it.
Heat ghee in a heavy bottomed pan.
Add dry fruits to it, roast for a minute and remove them from pan.
Add green cardamoms as they float on top.
slightly crush vermicelli and add it to ghee.
Roast vermicelli on medium to low flame, stirring continuously till they are golden in color.
Add water and sugar mixture to it. Adjust the flame to high, as water starts boiling, simmer the flame, cover the lid, let it cook for another 3-4 minutes, check if water is soaked up completely, switch off the flame.
Garnish it with roasted dry fruits.
Serve hot with taryal patata.
Notes: Texture of seyun( each grain separated) depends upon proper roasting and quantity of water, after roasting when you add water , it should be sufficient enough to soak vermicelli, extra water will made them soggy and sticky.
Any type of vermicelli can be used .You can substitute sugar with sugar free too.

Tags: How to make seyun patata sindhi breakfast recipe , seyun patata recipe , aloo recipes , breakfast food , Indian breakfast recipes , vermicelli recipes , sindhi food recipes

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Toori Bhaji

Toori Bhaji
By Sandhya Khattri
Prep Time:10 minutes
Cook time:25 minutes
Serves: 4servings
Toori , ridge gourd or turai is a light vegetable with lots of water content in it. In sindhi families it is usually serve with moong dal khichari or plain rice. This simple recipe if prepared right can turn out as any other exotic dish. Today I am sharing with you my recipe of toori bhaji, Ingredients required and detailed instructions for the recipe are as follows:

Ingredients
Turai- ½ kg
onion-1
Green chillies-2
Ginger -½ “ piece
Turmuric powder-1/2 teaspoon
Coriander powder-1 tablespoon
Salt-to taste
Garam masala powder-1/4 teaspoon
Red chillipowder-1/4 teaspoon
Freshly ground pepper-1/8 teaspoon
Tomatoes-4
Oil-1 tablespoon

Instructions: Peel and chop onions in small pieces.

Grind green chillies, ginger and tomatoes.
Peel turai and chop it.
In a heavy bottomed pan heat one tablespoon of oil, add onion pieces to it, stirring continuously roast till golden brown in color, add turai pieces, turmeric powder and salt to it, mix well , cook on high flame for 4-5 minutes, turai will leave all its moisture, simmer the flame, cover the lid and let it cook till turai is soft and transparent . This will take approx 12-14 minutes. Add red chillipowder, coriander powder and tomato puree to it. Adjust the flame to higher, stirring continuously cook till water is evaporated , slightly mash turai in between.

Simmer the flame , cover the lid and let it cook for another minute or two You will see oil floats on top this is indication that turai is prepared, add garam masala and pepper powder to it.
Serve with khichari, rice or roti.

Notes: You can also squeeze lemon juice on turai for sour flavor.
If turai had been in a fridge for a day or two it will take more time to cook.

Tags: toori recipe, sindhi toori recipe, turai recipe

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Sindhi Kachri | Sun Dried Recipes

By Sandhya Khattri
Prep Time: 5 minutes
Cook time: 15 minutes
Total Time: 4 days
Sindhi Kachri is a sun dried snack recipe, prepared with rice flour or soaked rice, which is further deep fried. Sindhis’ love fried snacks kachri and khichas are very popular among sindhis. This recipe requires maximum amount of Sun’s heat, for perfect results minimum 4 days are required for proper drying of kachri, first 2 days are very important, entire look and taste depends on first 2 days sun drying. Kachri goes well with evening tea or any other meal course. I have tried to roast it in Microwave but instead of properly puffing up it get burnt hence not suggesting you to prepare it for microwave. Its’ natural design and look comes perfect when it is deep fried. In this recipe I have used rice flour you can prepared it with soaked rice too. Ingredients required and detailed instructions for this recipe are as follows :
Ingredients:
Rice flour: 2 cups(300gms approx)
Water – 5glasses
Salt –to taste
Sodium bicarbonate or baking soda-2 teaspoon
Alum or phitkari- 2 pinches
Cumin seeds: 1 teaspoon
Instructions: In a big bowl take 2 glasses of water, take a flour strainer, pour rice flour over it, strain it in a bowl with 2 glasses of water and with the help of skimmer or spatula continuously mix the flour with water, you can see the consistency of mixture in a picture. If required you can add ½ glass extra water.(it depends upon the quality of rice flour how much water it soaks).

In another heavy bottom pan take 3 glasses of water, add salt to it, and bring it to boil, as water starts boiling add baking soda and alum to it immediately pour the rice batter to it. Set the flame to medium , from this stage you have to continuously mix the batter, it will start thickening and lumps may be formed if not mixed properly.

When mixture reaches to the consistency as shown in figure switch off the flame, it will form the shape of soft dough, let it cool completely. Add cumin seeds to it mix it gently, if you add them before cumin seeds will leave its color. Spread kachris on high Sun heat preferably on terrace. Spread kachris on plastic sheet as you pour batter of pakodas in kadhai with the help of you fingers and thumb.

For the first 2 days high heat is necessary otherwise you will not get the particular slit patterns of kachri. On the remaining 2 days you can dry them in balcony too. Store them in air tight container.
After proper drying kachris will look like this:

Notes: Always add baking soda and alum to the boiling water just before adding rice flour batter to it, if you add them initially in water and let them boil kachris color will be become brown and they will not puff up properly .
If you are preparing it with rice, wash and soak rice early in a morning, in evening change the water, grind it on next day, keep it for at least 2 hours then do the remaining process.
If preparing for the first time try it with only 1 cup of rice flour.
Check my other Sun dried recipes aloo papad, sooji khicha, sabudana papad and mix dal wadi.

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Sooji Khicha | Sooji ke Papad | Sun Dried Recipes

Sooji Khicha
By Sandhya Khattri
May 29, 2013
Sooji Khicha, sun dried recipe for preserving semolina in form of papad. Easy to prepare, a light papad recipe goes well with dal chawal or simply with evening tea. Detailed instructions and ingredients required for the recipe are as follows:

Prep Time: 5 minutes
Cook time: 10 minutes
Total Time 4 days
Serves: 25-30papads approx
Ingredients
Sooji or semolina- 1 cup
water- 6 cups
salt -to taste
cumin seeds- 1/2 teaspoon
Instructions:

In a heavy bottomed pan, I am using pressure cooker, add sooji and water  mix well, leave it for 5-7 minutes so that sooji can soak enough water, mix well, place this pan on high flame for boiling, stirring continously till mixture starts boiling add salt to it, as  its color changes towards transparent. switch off the flame, let it cool for another 10-12 minutes

add cumin seeds to it, mix gently. Pour one table spoon mixture on plastic sheet make papad by spreading it in circular motion., repeat the process with the remaining mixture.
Sun dry it for 3 -4 days, at the end of the day one you will be able to turn papads, remaining 2 -3 days are required for proper drying.
You can deep fry them or microwave them too.
Notes: When preparing for the first time, always try with small quantity. consistency (thickness) of mixture is important for proper spreading of papads.
If mixture is not cooked properly and papads are not dried properly they will not rise while frying.
My entry to Akila's event.

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SAWAN PHOTAN JA SAMOSA | GREEN GARBANZO BEANS SAMOSA

Sawan Photan Ja Samosa

Happy Holi to All of You, This is my Mom's recipe, she cooks it on every Holi, it is must in her Holi menu, apart from all dishes, on the proper holi day I hardly get time to go at my parent's place, though we prepare Gujias togather on a day before holika dahan, so  this year I decided to make boot chaney key samosey this name is popular in local language.Recipe is easy , hope you will like this.

Ingredients required and detail instructions for the recipe are shown below:

Pictorial Instructions for preparing samosa:

Ingredients:For covering:
Refined Flour Maida: 1 and ½ cup
Ajwain- ¼ teaspoon
Salt- to taste
Refined oil- 1 tablespoon
Oil extra- for frying
For stuffing:
Boiled potatoes: 4-5
sawa phota or Green garbanzo beans: 1 cup (one kg will extract 1 cup beans)
Saunf- 1teaspoon
Coriander leaves- 1 tablespoon
Garam masala powder: ½ teaspoon
Amchur powder – 1 teaspoon
chilli> powder ¼ teaspoon
Green chillies- 2 chopped
Ginger grated- 1 teaspoon
Method :
Mix salt one tablespoon flour and ajwainto maidarub properly as it attains the crumb like with the help of water knead stiff dough. Cover it with wet muslin cloth for 10 minutes. Boil , peel and finely chop potatoes, add ginger, green
chillies coriander leaves, salt amchur powder, garam masala and redchilli
powder to it, mix well slightly mash few potatoes.
Heatone teaspoon oil in a pan, add as it crackles add sawan photan and salt mix well simmer the flame , cover the lid and cook for 4-5 minutes, check beans if they are tender hence cook them for a minute or two, now add potato mixture to it. Mix well and on a high flame, stirring continuously cook till they are roasted properly and light pinkish in color.
Remove it from the pan and let it cool completely.Add garam masala powder to it
Take one ball of maida roll out thin chapatti, make cut marks in half chapati as shown in the pic with the help of knife.
Gently cover the cut marked pattern with flat portion of chapatti, this will make ½ chappati. Press the edges with your fingers, so that both parts are sticked properly.
Deep fry them on medium to low heat till golden brown in color

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METHI ( FENUGREEK) MATAR PULAO

Methi matar pulao is very simple and easy to follow rice recipe, goes well with dry or gravy dishes. I usually prepare this with Ras wale Gobhi Aloo.
Ingredients required for the recipe and the detailed instructions are as follows

Ingredients:
Basmati rice: 2 cups
Fenugreek (methi)leaves : 1 cup chopped
Green Peas: 1 cup
Cumin seeds: 1 tespoon
Whole garam masala: dalchini one stick, green cardamom-2, cloves-2, bay leaf 2, black cardamom-1, pepper corns: 8-10.
Coriander powder: 2 teaspoon
Red chilli powder: 1 teaspoon
Turmeric powder: ¼ teaspoon
Salt : to taste
Garam masala powder: 1 teaspoon
Onion: 1 big
Oil : 1 tablespoon
Water : 2 cups (or little less than 2 cups)
Method: wash and soak basmati rice for ½ an hour, chop and wash methi leaves, chop onions.
Heat oil in a heavy bottomed pan, add cumin seeds and whole garam masalas, roast for a minute add sliced onion, stiring continuously cook till they are golden brown in color, add methi leaves mix well , cook till methi starts changing the color add peas , salt, red chilli powder coriander powder, turmeric powder and garam masala powder, if it is dry sprinkle some water to it, cover the lid a cook for 2-3 minutes , add soaked rice to it, mix gently and cook for another 2-3 minutes, add 2 cups of water to it, cook uncovered on a high flame as water starts boiling and almost dried up simmer the flame, cover the lid and cook for another 4-5 minutes. Check rice is cooked completely and water is dried up. Your methi matar puloa is ready serve this with ras wale gobhi aloo, or fried potatoes .

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SAAI THOOM JA PHULKA: GREEN GARLIC PARATHA

Green garlic stuffed parathas are slightly bitter or you can say strong in taste, but as far as health benefits are concerned green garlic should be included in diet, as it is available only in winter season, I try to make maximum use of it in different types of recipes like pulao, gravy dishes and in some Chinese dishes and soups. Like my husband if you are not comfortable with the strong taste of garlic you can take ½ portion of garlic and ½ coriander leaves or green onion stems, they moderate the strong taste of garlic. The detailed recipe is as below:

Ingredients:
Wheat flour: 2 cups
Garlic stems: ½ cup
Coriander leaves: ½ cup
Ginger : ½ “ piece, grated
Amchur powder: ½ teaspoon
Black pepper powder : ½ teaspoon
Salt: to taste
Chaat masala : ½ teaspoon
Oil : 2 tablespoon
water: As required for kneading the dough
Method:
Chop garlic and coriander wash them thoroughly, squeeze out excess water. Place grated ginger, garlic and coriander in grinder jar, don’t add water to it, grind it for few seconds, open the lid mix it and again grind it for approx 10 seconds. Mixture should be dry you don’t have to make a puree of it
Remove it from grinder jar to a strainer, with the help of spoon squeeze all water from it and collect it in a bowl.

With this water knead the dough, you can add more water to if required. Make a soft dough.
Take a ball of dough, roll out a small chapati, apply oil to it, sprinkle salt, amchur powder, chaat masala to it, add one 1 to ½ teaspoon of garlic coriander mixture in the center of it, Pull the edges of paratha to wrap the filling. Quickly roll out paratha with light hands.
Cook paratha on hot griddle from both sides by appling some oil to it, till it is completely cooked and golden brown in color. If you wish you can apply butter to it, serve hot with tea or any other accompaniment of your choice.
Tips:
squeeze water from garlic and coriander mixture as much as you can, if the mixture is moist it will be difficult for you to roll out parathas.
Salt quickly causes mixture to wet, hence it is essential to quickly roll out paratha.
Alternately instead of sprinkling salt to paratha you can add salt to the dough while kneading.

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Baddhi Moong Dal, Puri : Sindhi Breakfast

Baddhi Moong Dal , Puri is a sindhi breakfast, you are familier with aloo puri, chholey puri but this combination is very popular among sindhis .

 Simple and delicious, easy to cook and no extra  preparations are needed, if you have soaked yellow moong dal earlier, it will hardly take 15 minutes for you to ready with your breakfast. Ingredients required for the recipe are as follows:
For Puri: 2 cups of wheat flour.
cumin seeds : 1/2 teaspoon
red chilli powder: 1/2 teaspoon
salt : to taste
garam masala powder: 1/2 teaspoon
kasoori methi: 1 teaspoon
water: for kneading the dough.
Oil : for frying.
 For daal
moong dal : 1 cup
turmeric powder: 1/4 teaspoon
salt to taste
ginger grated : 1 " piece
green chillies: 4 Nos.
Seasoning(tampering):
Let me inform you one thing that in normal daal we heat oil , mix jeera rai etc, after cooking it for seconds, mix it in dal but in this recipe, raw spices are sprinkled over the daal and than hot oil is poured over it, this gives  a unique taste to the recipe.
Oil :  1-2 teaspoon for each katori daal
 red chilli powder, amchur powder, coriander powder, roasted cumin powder - all these ingredients are required as tadka has to given on each katori , hence you can sprinkle these ingredients according to your taste.
Method:

• Mix  all the ingredients of puri except oil  & water, knead stiff dough with the help of water, keep aside.
•  wash soaked moong dal,  ( if you are not in a hurry and ready to spend some time for cooking I suggest you to boil  dal in a heavy bottomed vessel (in sindhis we call it Sipri) you will feel & understand the difference of taste , try it for once). If you are using pressure cooker take dal, add salt, ginger, green chillies, turmeric powder and two cups of water boil till one whistle. In a pan you have to check in between  till dal is cooked and water is absorbed. Consistency of dal should be thick but you can adjust according to your taste.
• heat oil in a kadhai , roll out puris and fry them .
• pour dal in a bowl or katori, sprinkle red chilli powder, amchur powder, coriander powder & roasted cumin powder to it, pour 1-2 teaspoons of hot oil over it. 
• serve hot with papad and pickle of your choice.

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KHURAK: SINDHI RECIPE

Khurak is a sindhi sweet recipe, basically it is a dry fruits and wheat flour fudge, prepared in winter season.
From the childhood days, we are enjoying this recipe, For a long time I wanted to post this on my blog, and here is the time to share this with all of you.

Ingredients required for this recipe are:
wheat flour: 1/2 kg
mix dryfruits: 1/2 kg (dry coconut grated, almonds, cashewnuts, raisins, muskmelon seeds : (25gms)poppy seeds: (25 gms)
sugar: 600gms
refined oil or ghee: 350gm ( it is needed more than this but i use less, you can also take 50:50 ratio of ghee and oil)
edible gum: 1/4 cup
water:  200ml
green cardamom : 15 - 20 (powdered)
Preparations:
fry gum or microwave them on turntable on high for 40-50 seconds they will pop up depending upon the power levels of your microwave. Grind them to fine powder , and pass it through strainer. preserve  powder of it
Mix sugar and water boil it till one string consistency.
Grind all the dry fruits (except poppy seeds , grated coconut and muskmelon seeds they are to be added later, ) you can either powder them or coarsely grind them if you like the chunks. I preferred coarse grinding.
Grease 2 or 3 three thalis with oil for setting the khurak

Method:
Heat oil in a heavy bottomed pan , be sure to take the big one,(i would suggest you if you are trying for first time just take half measures of all ingredients and then try, they will be plenty) as it has to contain all the ingredients.
Add cardamom powder and wheat flour to it,( if you find that it is difficult to stir the mixture you can add some ghee at this time, if you are easy than its ok.,)  on a medium heat roast wheat flour continuously stirring till it is golden in color this will take approx 20-25 minutes or more( you have to be patient while roasting , ). Add poppy  muskmelon seeds and  grated coconut and roast again for just 3-4 minutes, add dry fruits powder, gum powder mix well and stir once, simmer the flame, carefully add sugar syrup to it, at this stage temperature of mixture is very high so it can splutter, mix well till it starts to leave the sides of pan.
Quickly pour it on greased thalis, flatten it with the help of spatula, after 5 minutes with the help of knife make marks on it. Let is cool completely as it sets. Finally cut the pieces and store in a container.

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Gur Ka Paratha

Gur or jaggery is warm in nature and is healthy to have it in winter season. Gur can be used in various ways in our meal but for daily intake of it , paratha is one of the easiest option for me. Grated jaggery is stuffed in paratha, you can use a pinch of ajwain, saunf powder or grated almonds with jaggery, use only one ingredient at a time.Detailed procedure of the recipe is as follows:

Refined oil:  1 tablespoon
Kneaded dough for 4 paraths(normal chapati dough)
grated jaggery 2 tablespoon(1/2 is needed for each paratha)
1/2 teaspoon ajwain( or saunf powder or almonds)
Method:

Roll out normal chapati, spread grated jaggery on 1/2 of the paratha, sprinke a pinch of ajwain on it, fold it in half circle. Press gently with your fingers to seal the edges. With the help of fork make a design on it, securing  the edges  will prevent jagery syrup to come out. Heat tawa on high flame, simmer the flame and cook from both sides till golden brown.

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Tikrey

Tikrey or lolas (sweet flour triangle cakes)is a sindhi recipe, prepared on occasion of Satain a day before Janmashtami.  The detailed recipe for tikrey is as below:

Refined flour (maida) : 500 gm
Sugar: 150 gms(may increase as per your taste)
Refined oil :1 cup(150ml approx) for moyan
Refined oil for frying
Fennel seeds : 1 tablespoon
Water : 100 gms for soaking sugar +extra for kneading the dough
Method:
Soak sugar in water mix well till sugar dissolves completely.(you can soak it 2-3 hours before kneading the dough) In a bowl mix 1 cup  of refined oil  and maida, fennel seeds  rub properly, adding sugar syrup  knead soft dough, add additional water if required.
Roll out thick chappati with the help of knife cut it in four equal parts, this will make four triangles. That’s why it is called tikrey. Heat oil in a heavy bottomed pan, on medium to low flame deep fry till golden and crisp. Let them cool completely store in an airtight container.

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GULAB SHARBAT

Gulab sharbat is my mom’s recipe, every summer she prepares this in bulk and distribute bottles of gulab sharbat to me, my sister and some other relatives. This homemade preserve is better option as summer cooler than any other drink.

Ingredients required for this recipe are:
Fresh rose petals: 2 cups
Water: approx 700 ml
Sugar: 1 kg
Rose color(liquid) : 1 teaspoon
Rose essence: 1 teaspoon
Milk: 1 tablespoon (for cleaning sugar)
Method:
Wash rose petals thoroughly under running water( remove seeds of rose flower if any). Take a heave bottomed pan or you can prepare it in pressurecooker. Mix water and sugar bring it to boil, add milk and remove all the scum from syrup. When it is cleaned add rose petals to it and bring it to boil, when the syrup reaches to one string consistency add rose color to it, boil for another one minute. Remove the pan from flame and let it cool completely, strain the syrup in another pan. Mix rose essence to it and store gulab sharbat in glass bottles, gulab sharbat is ready to serve. Fill a glass with 1/4 of syrup and add cold water mix well and serve.
Points to be noted:
Ideally water and sugar ratio should be 1:1 but in this recipe I have used less water to obtain thick sharbat as it can be used for decoration in ice creams, custard and frozen desserts.

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Taryal Patata

Taryal Patata: as a name suggest it is simply fried potatoes, Everybody fries potatoes, but the difference is how you prepare the ingredients, it change the entire look and taste of your recipe. Not only in this recipe, every fried vegetable I use to peel (if required) the veggies , wash them thoroughly, let them air dry for 5 minutes and then after cutting into small pieces, finally fry, following this way you will get the outer layer of veggies crisp and will absorb less oil.

required for this recipe are:
Potatoes: 6-8 medium sized (diced)
Green chillies: 4-6 (finely chopped)
Salt : to taste
Cumin seeds: 1 teaspoon
Turmeric powder : ½ teaspoon
Coriander Powder: 1 tablespoon
Amchur powder: 1 teaspoon
Red chilli powder: ½ teaspoon
Garam masala powder: ½ teaspoon
Oil: 1 and ½ tablespoon
Method: heat oil in kadhai, add cumin seeds and green chillies as they splutter, add potatoes, mix well , fry on high flame till the outer layer of potatoes start changing color to golden brown, simmer the flame medium to low, don’t cover the lid, stir in between after 4-5 minutes you can add salt and turmeric powder cook for another 4 -5 minutes. When potatoes are tender and cooked, add rest of the masala, mix well , fry for another 1 minutes. Serve hot, You can sprinkle lemon juice over it for tangy taste.

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KOKI

Koki is a sindhi breakfast bread, healthy option to start your day.You can have this at any meal course, like evening snack with tea or as a lunch or dinner with jeera tamatar me aloo ,curd or pickle. You can add coriander leaves, mint/methi leaves(fresh or dried) green garlic stems subject to the availability in season, you can add edible oil, ghee, butter or malai.

Ingredients required for this recipe are:
Wheat flour: 2 cups
Oil : 2 table spoon for mixing in dough & extra for shallow frying kokis
Onion: 1 chopped
Green chillies: 4
Pepper corns 8-10
salt : to taste
Chopped coriander leaves-2 tablespoon
Water: as required for kneading a stiff dough
Garam masala powder: ¼ teaspoon

Anardana (pomegranate): 1 teaspoon
Method:
Dry roast pomegranate and peppercorns on tawa, crush them with green chillies, place them in a bowl, mix flour, onion,salt, refined oil, chopped coriander leaves and garam masala powder, mix well with hands it will form crumb like consistency, now gradually adding water make a stiff dough. Let is rest for 10 minutes. Divide the dough in equal portions(may be 3-4) , roll them, koki is rolled thick in comparision to normal roti, prick it with fork on both sides, on a hot griddle on medium heat, shallow fry kokis with minimum oil, when it is cooked completely and golden brown in color from both side, serve hot with accompainment of your choice.

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TURAI CHANA DAAL

Turai Chanadaal is  an excellent combination of vegetable and pulse like sai bhaaji. In summer as turai is easily avialable in market I enjoyed this dish once or twice a week.

Ingredients:Turai(Ridge gourd): 400gms
chana daal: 1cup( soaked for atleast 3 hours)
Onion: 2 big size (finely chopped)
Tomatoes: 4 Nos.(puried)
Ginger garlic Paste: 2 teaspoon
Turmuric: 1/2 teaspoon
salt : to taste
Red chillipowder: 1 teaspoon
garam masala powder:1/2 teaspoon
water: 1 tablespoon
Oil: 2 tablespoon
Method: Peal turai and cut it into small pieces.
heat oil in a pressure cooker, add onions and cook till light brown in color, add ginger garlic paste, roast for a minute or two, add tomatopuree, redchillipowder, turmuric powder, salt and roast for 2 minutes, add turai and chanadaal, roast on medium heat for 4 minutes, add one table spoon of water and pressure cook on high flame till one whistle, cook on medium heat for 2-3 whistles, let it cool completely, open the lid, check the consistency, with the help of hand blender mix turai and chana dal, on a low flame cook for another 2-3 minutes with lid covered till oil comes on top, sprinkle garam masala over it, serve hot with steamed rice.

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SEYAL MAANI

Seyal mani is a typical sindhi dish, usually made in every sindhi home.It is a good way to consume leftover rotis. Seyal mani can be prepared with bread also. I am sharing you my recipe of seyal mani made with rotis(leftover even fresh ones can be used).
Ingredients:
Rotis: 4-5
Onions 2(sliced)
green chillies: 4-5
garlic: 10-12pods(crushed)
black mustard seeds: 1/2 teaspoon
curry leaves: 10-12
raw mangoes: 2 bigsize(grated or grinded)
salt: as per taste
turmuric: 1/4 teaspoon
oil:1 table spoon
black pepper powder
or red chilli powder : 1/4 teaspoon
water: 1/2 (or even more depending upon how state rotis you are using)
Method:

• Break rotis into small pieces
• Chopp green chillies, slice onions.
• Heat oil in a pan add mustard seeds as they splutter, add crushed garlic green chillies and onions, cook till onions are brownish in color, add red chilli and turmuric powder, salt and rotis, mix well cook for 2-3 minutes. Add 1/2 cup of water and bring to boil, as it boils simmer the flame add raw mango, mix well cover the lid and cook till water is absorved and rotis are soft, serve hot.

As this is a mango season, I like to make seyal maani with mangoes, they can be substitued with tamrind pulp (can be added at the time when  raw mangoes are add )or lemon juice, it can be squeezed just before serving.

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