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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PANNA :REFRESHING DRINK (IN MICROWAVE)

In today's hurried life it is very difficult to spare time to cook so many dishes in a single day, following the conventional methods. Microwave is a helping hand to me in kitchen . In less time & unsupervised manner, many tasks can be compiled with the help of it. Earlier  I use to make panna in pressurecooker, it took much of time and gas stove was occupied with one vessel.  While using microwave , i can do my other work in kitchen. For making 8 glasses of panna following ingredients are required:

Raw Mangoes: 4 (big size) cut in 2 pieces each and deseeded
Water : 1/2 cup
Cumin seeds : 2 teaspoon
pepper corns: 8-10
black salt: 1/8 teaspoon
white salt: as per taste
sugar:  3 tablespoons
fresh mint leaves:for garnishing
Method:

• Place cumin seeds, peppercorn and black salt on the turntable of microwave on high power for a minute (alternatively while cooking raw mangoes, you can also roast them on turntable)and grind them to fine powder.
• In a microsafe bowl take raw mangoes and 1/2 cup of water, and micro high for 3 minutes, without sugar(if you are roasting cumin seeds and other masalas with it take them off after 2 minutes else they will get burnt.)
• add sugar and cook for another 1 minute.give it standing time(microwave is off and in a vessel in which you are cooking is placed in a microwave , with the help of heat in microwave food is cooked for addtional time- it is called standing time) .
• take off the bowl from MW, let it cool completely.
• with the help of knife peel the mango pieces.
• blend the whole mixture with the help of hand blender, strain and mix masala powder
• At the time of serving in a glass add 1/4 of panna and fill glass with chilled water mix well
• garnish it with fresh mint leaves.

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CRISPY KARELA

Karela or bittergourd is good for health especially in diabetes. Crispy karelas goes well with dal chaawal.
Ingredients:
Karela : 250 gms
Onions: 200gms
Green chillies: 5-6
Salt : for rubbing on karelas and for taste.
Masalas (to be grind to powder)
Fenugreek seeds: ½ teaspoonFennel seeds: 2 teaspoon
Onion seeds or kalaunji : ¼ tea spoon
cumin seeds: 1 teaspoon
(dry roast all the four masalas on tawa till aroma arise and grind to a fine paste.
Red chilli powder: 1/2 teaspoon
Coriander powder: 2 tablespoon
garam masala powder:1/4 teaspoon
turmuric powder: 1/4 teaspoon
oil: 1 and1/2 tablespoon
Procedure:
Remove heads and tales of karelas
Don't peel or scrub , just cut them in thin roundles
rub sufficient salt over them and leave them for atleast 1 hour
slice onions, slit green chillies
wash karelas throughly under running water
squezze out all the water from karelas.
heat oil in a kadhai, on a medium to low heat fry karelas ,
stirr in between, till they are pinkish in color
at this stage add salt and turmuric powder, remeber not to cover the lid.
when karelas are half done, add onion slices and green chillies to it.
cook for 5-7 minutes
when onion and karelas are cooked, add all the masalas and mix well
cook for another 1-2 minutes.
crispy karelas are ready to serve.

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RAW MANGO CHUTNEY

Raw mango chutney should be made fresh when required , retains it goodness, color and flavours. I am posting recipe of raw mango chutney , simple recipe doesn't require any cooking.

Ingredients:
Raw mangoes: 4 Nos.
coriander leaves : 1 Bunch
mint leaves : a handfull
green chillies: 4 Nos.
Onion: 1 big size
cumin seeds: 1 teaspoon
Salt :as per taste

Procedure:

• Peel raw mangoes, discard seeds and chopp them roughly
• clean coriander and mint leaves
• peel onion and make slices
• mix all the ingredients (except cumin seeds and salt) wash throughly.
• in a grinding jar grind all the ingredints with cumin seeds to a fine paste, add salt according to your taste.

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PAKODI RAITA

Pakodi raita is also known as dahi phulki, a delicious accompainment with meal for summer. In this recipe I am using Amul buttermilk instead of curd, makes this recipe light. you can also replace amul buttermilk with curd according to your choice.
Ingredients:
Besan : 1 cup
Amul butter milk : 500ml pack
water : required for mixing with besan
salt : as per taste
oil : for frying
roasted cumin powder: 2 teaspoon

red chillipowder: 1 teaspoon
garlic: 6-8 pods(crushed)

Method: Mix besan, salt and water, the mixture should not be of pouring consistency(it should be thick)
beat the mixture thoroughly, till it is light and fluffy.(to check that it is ready take a drop in glass of water if it floats than it is ready for perfect pakodi.)
heat oil in a shallow pan and deep fry small pakodis till light color,(as we fry pakodis for kadhi) drain on absorbent paper.
In a serving bowl pour amul buttermilk, add salt and crushed garlic, mix pakodis, sprinkle chilli and cumin powder, serve chilled as an accompainment with main dish.

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