This is a very simple dal, you have it with rice or roti's. I used to always soak this dal for 1 to 2 hours and have a problem when boiling this dal I had to give about 8 to 9 whistles and still they would not get as tender as I wanted them to be. Then my friend Shivani's sister Shalu shared this tip with me, she said dont soak it for more time and cook any dal on medium heat, after about 2 to 3 whistles (Depends on the pressure cooker) the dal will be melting soft and cooked to perfection. Ever since I have tried this method my dal cooks really well and tastes better too. Thanks Shalu.

Ingredients
1 cup Whole Moong Dal
1/2 cup onion chopped
2 tsp garlic, minced
2 tsp ginger, grated
1 tsp green chilies, chopped
10 - 12 curry leaves
2 tomatoes, pureed
1 tsp coriander powder
pinch turmeric powder
1/4 tsp red chili powder
1 tsp cumin seeds
1 tbsp fresh lime juice or to taste (Depends on how sour the tomatoes are.)
fresh coriander leaves for garnish
salt to taste

Method

1. Wash and soak the dal for 1 hour. Drain the water.
   
2. Place the dal in a pressure cooker along with ginger, garlic, green chilies, curry leaves and salt.
   
3. Add about 2 cups of water. Close the cooker and pressure cook the dal on medium till 3 whistles.
   
4. Let the pressure out naturally. If needed give more whistles.
   
5. Heat 1 tsp oil in another pan. Add the cumin seeds.
   
6. Once they splutter add the coriander powder, red chili powder and turmeric powder. Cook for 1/2 minute.
   
7. Add the tomatoes, cook till oil separates.
   
8. Add it to the cooked dal and Mix well.
   
9. Add more water if needed and bring to a boil.
   
10. Reduce heat and simmer for 10 to 15 minutes.
    
11. Add the lime juice.
    
12. Garnish with fresh coriander leaves.
    
13. Adjust seasoning.
    
14. Serve with rice or roti.
    

Tahiri is a traditional sindhi sweet rice made on special occasions, like curry chawara function during the weddings. Tahiri is normally served along with Bhee Aloo (Lotus Stem and Aloo Gravy) and boondi raita. We went to mamas place for holi and she made this for lunch. Thanks mom.

Ingredients
1 cup basmati rice
2 cups water
1/2 to 3/4 cup sugar (or to taste)
2 cardamoms
few strands of saffron
1/2 dry fruits (Almonds, Pista and Raisins)
shahi jeera for garnish
few drops of food color (Orange or yellow)
1.5 tbsp ghee

Method

1. Boil the water.
   
2. Add the rice, cook on medium high till water reduces to about 2/3.
   
3. Reduce heat, add sugar, ghee, cardamom, saffron.
   
4. Cover and cook till rice is cooked completely.
   
5. Add food color, mix well.
   
6. Fry the dry fruits in some ghee, add them to the rice.
   
7. Garnish with shahi jeera
   
8. Serve with Bhee Aloo (Lotus Stem and Aloo Gravy) and boondi raita.
   

Note:

• You can also add some fresh coconut pieces along with the dry fruits.
  
• Add 1/4 tsp of fennel seeds while cooking the rice, gives out a nice aroma and flavour.
  

There are 2 ways we normally cook Binda Basar, one deep frying the bindhis and then making the curry and I have already posted that one here, and the second the same thing in the cooker which is quicker and healtier. We normally have this with roti while the fried version with khichini.

Ingredients
250 gms Bhinda - Okra
2 onions, chopped
2 tomatoes
1 inch ginger
2 green chilies
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
fresh coriander leaves for garnish

Method

1. Puree the tomatoes, ginger and green chili together.
   
2. Heat 1 tsp oil in a cooker.
   
3. Add the onions and cook on medium low till they are translucent.
   
4. Add the coriander powder, red chili powder and turmeric powder. Cook for minute till the oil separates.
   
5. Add the pureed tomatoes. cook till the oil separates.
   
6. Add the Bhinda's and salt. Mix well.
   
7. Add 1/4 cup water.
   
8. Close the cooker and give one whistle.
   
9. garnish with coriander leaves and serve along with roti.
   

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Roth also know as Kutti is served as prasad on shivratri along with thadai. I learnt to make this from Indu Maasi, she insists that we should fry them in ghee and knead the dough using ghee and maybe little water. I used ghee generously while kneading the dough, am sure not as much as she would have liked and fried it in oil it still tasted great. This Kutti, is easier and simpler version, is made more often and also served as prasad on Satya Narayan Khatta.

Ingredients
4 cups atta
1/3 cups ghee
2 cups sugar
water to knead dough
ghee/oil for deep frying
1/2 cup dry fruits chopped - almonds, pista, kaju etc (optional)

Directions

1. Mix the ghee and atta.
   
2. Knead using as little water as possible to form a soft dough. (it should be soft and there should be soo much ghee that you should feel it in your hand)
   
3. Make small golf size balls, flatten them to form a round discs.
   
   
   
4. Deep fry them on a slow flame till golden brown.
   
5. Cool them cmpletely.
   
   
   
6. Using a Mixie powder the fried balls. they should be coarse and not very fine.
   
7. Powder the sugar in the mixie.
   
8. Mix with the powdered atta.
   
9. Mix in the dry fruits.
   

Singhi/Drumsticks have never been my favorite but hubby dear likes them, so this valentine when he asked me what do you want, I asked him the best gift would be if he cleaned the house this week for me. He promptly agreed. I should have also asked him to take care of the kitchen if I had known he would agree so anyways Saturday he said Medhaa kitchen is yours and the rest I will take care off. OK at least he is cleaning the house I can manage the cooking so I promised him he will get his Singhi Aloo, its been 2 years and he hasn't gotten to eat them. So this was my valentine gift for him, only it was a day late, yes on valentine I had to feel like a Queen while he was cleaning away, so we had sandwiches and maggie on valentine and the next day I baked muffins and Singhi Aloo to thank him for everything.

Ingredients
2 Medium drumsticks, pealed washed and cut into 2 inches pieces
1 Medium potato, pealed washed and cut into 2 inches cubes
1/2 cup onion, chopped
1 cup tomato, chopped
1/2 inch ginger
2 green chilies
10 - 12 curry leaves (optional)
1/2 tsp coriander powder
1/4 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
coriander leaves for garnish
1 tsp oil

Method

1. Grind/Puree the tomatoes, ginger and green chilies together.
   
2. Heat the oil and fry the onions in them till they turn golden brown.
   
3. Add the curry leaves, coriander powder, red chili powder and turmeric powder and cook for another minute.
   
4. Add the pureed tomatoes and cook till the oil separates. (5 - 10 mins)
   
5. Add the potatoes and cook for another 5 minutes.
   
6. Add the drumsticks.
   
7. Transfer everything to a pressure cooker.
   
8. Add water enough just to cover everything.
   
9. Add salt.
   
10. Cook for 2 whistles.
    
11. Once the pressure is out, open and boil till you get the required consistency for the gravy.
    
12. Garnish will coriander leaves and serve with phulka/roti/chapati and papad.
    

Off this goes to the Just for You event hosted by Alka.

Karao is wheat flour halwa and is usually made on auspicious days as prasad.

Ingredients
1 cup wheat flour
3/4 cup sugar or to taste
1/4 cup ghee
1 tsp cardamom powder
3 cups water
2 tbsp cup raisins
2 tbsp chopped almonds

Method

1. Soak raisins in some water for at least 1 hour.
   
2. In a thick pan heat the ghee.
   
3. Add the wheat flour and cook till it is a nice golden brown. Keep stirring.
   
4. Add the sugar. At the same time boil the water in another pot.
   
5. Add half the water, lower the heat and mix well making sure no lumps are formed.
   
6. Add the remaining water. Cover and cook till it dries up.
   
7. Add the cardamom, raisins and almonds.
   
8. Serve hot.
   

18th day of RM2

Check out what other members cooked today.

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    
24. Karuna
    
25. Roochi
    

Pholl Tapasha's are lotus seeds and is regularly cooked at home along with some potatoes. As a kid being fussy mama would add some paneer for me to get me to eat this. Have this along with roti or rice.

Ingredients
1 cup phool tapasha
1 potatoes, cut into quarter
1.5 onions, chopped
2 tomatoes, pureed
1 inch ginger, grated
3 green chilies
1/4 cup yogurt
7-8 curry patta
100 gms paneer, cut into cubes
1.5 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
fresh coriander leaves for garnish

Method

1. Heat 1 tbsp oil in a pan and fry the onions till golden brown.
   
2. Add the phool tapasha, potatoes and cook for 5 minutes.
   
3. Add the coriander powder, red chili powder and turmeric powder. Cook for a minute.
   
4. Add the tomatoes an cook till the oil separates.
   
5. Beat the yogurt well and add it.
   
6. Transfer everything to a pressure cooker.
   
7. Add 1/2 to 1 cup water. Add salt.
   
8. Allow 2 whistles or till potatoes are cooked.
   
9. Let the pressure release naturally.
   
10. Add the paneer. Mix well.
    
11. Add more water or boil excess water to desired consistency.
    
12. Garnish with coriander leaves and serve with Rice.
    

15th day of RM2

Check out what other members cooked today.

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    
24. Karuna
    
25. Roochi
    

Kaddu in sindhi is Bottle Gourd, Lauki. This is a simple and very comforting curry, you can substitute Turai in place of Kaddu and it tastes equally good.

Ingredients
1 cup channa dal, soaked in water for 1 hour
1 cup Kaddu, cut in big chunks
1/2 cup onion
1 inch ginger
2 green chilies
1 cup tomato
1/2 lime
10 - 15 curry leaves
1 tsp coriander powder
1/2 tsp red chili powder
pinch turmeric powder
salt to taste
Fresh coriander leaves for garnish

Method

1. Grind tomatoes, ginger and green chili together.
   
2. Heat oil in a pressure cooker. Add the onions and fry them till golden brown.
   
3. Add Curry leaves, coriander powder, red chili powder and turmeric powder. Cook for 1/2 minute.
   
4. Add the tomatoes and cook till oil separates.
   
5. Add the Kaddu, saute for few minutes.
   
6. Add the Channa dal along with 2 cups water and salt.
   
7. Close the cooker and give about 3 whistles. The channa dal should be cooked but not mushy and should hold their shape.
   
8. Let the pressure release normally.
   
9. Add lime juice. Add water as needed for gravy and boil it well.
   
10. Garnish with coriander leaves and serve with phulka, roti, chapati etc.
    

Kutti is a sweet made as prasad in Sindhi houses. It is always made when we perform Satya Narayan Pooja.There are a few versions to making this though the ingredients remain the same, the authentic Kutti is simple and made of Wheat flour, Sugar and ghee. Mama used to always add some powdered cashews or Almonds to it but that is optional, feel free to mix any nut or dry fruits.

Kutti has a shelf life of 1 week if stored in an airtight container, outside or in the fridge. At some Sindhi homes breakfast would be Kutti with Papad.

Ingredients
1 cup Wheat Flour
1/4 cup ghee
3/4 cup sugar
1/2 tsp powdered cardamom
1/4 cup powdered cashews (you can use any nut in powdered form or full form, Almonds too tastes good)

Method

1. Heat ghee in a thick bottomed pan.
   
2. Add the wheat flour and cook on medium heat stirring continuously till you get a nice rich brown color and get the smell of cooked wheat flour. Keep stirring regularly, it will take about 30 minutes to 45 minutes.
   
3. Add the Cardamom, Sugar and Cashews.
   
4. Turn of the heat.
   
5. Mix everything together.
   
6. Cool completely and then store in airtight container.
   

Nutri Nuggets/ Soya Chunks Biryani



Ingredients (Serves 2)

3/4 cup rice
1/2 cup nutri Nuggets/ Soya Chunks
1/2 to 3/4 cup milk
1/4 cup peas, fresh or frozen
1/2 cup onion, sliced
10 -12 curry leaves
1 tomato
2.5 tbsp yogurt
2 green chilies
1 inch ginger
2-3 cloves garlic
1/2 tsp coriander powder
1/4 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp kitchen King Masala
2 cups water
salt to taste

Method

1. Soak the rice in water, for at least 1/2 hour. If using Basmati 10 mins will do.
   
2. Soak the Nutri Nuggets / Soya Chunks in milk for 1/2 hour. (Milk should just cover the nuggets)
   
3. Puree the tomatoes, green chilies, ginger and garlic together. Keep aside.
   
4. Heat 2 tsp oil in a thick pan. Add the sliced onions and cook till they are brown and caramelized.
   
5. Add the curry leaves.
   
6. Add all the dry masalas like coriander powder, red chili powder, turmeric, kitchen king masala. Cook for a minute.
   
7. Add the pureed tomato. Cook till the oil separates.
   
8. Beat the yogurt well and add it to the pan. Cook will oil separates
   
9. Add the peas and Nutri Nuggets / Soya chunk along with the milk to the pan.
   
10. Cook for 2 minutes.
    
11. Transfer to a pressure cooker.
    
12. Add the 2 cups of water and salt. Bring the water to a boil.
    
13. Drain the rice and add it to the pressure cooker.
    
14. Close the cooker. After 2 whistles remove from heat.
    
15. Allow to cool.
    
16. Serve with Raita of choice.
    

This is my entry to the JFI-Soya event hosted by Sia of Monsoon Spice.




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Kheerni is thickened milk with Cardamoms, Saffron and a number of rich mild spices. Basically it is the Indian version of rice pudding. But here we will be adding Sabudana instead of rice. Kheerni can be made of Rice, Semiya or Sabudana.



Ingredients (Serves 2)
250 gms half and half cream (10% milk) or Whipping Cream (35%)
250 gms milk (I used 2%)
1 tsp cardamom powder or 2 cardamom pods
1/4 cup Sabudana
1/4 cup sugar (reduce or add more sugar according to taste)
3 tablespoons blanched slivered almond

Method

1. Wash the sabudana in a sieve, under running water. Keep Aside to let the water drain completely.
   
2. Pour the cream and 2% milk into a wide and thick pan.
   
3. Add the cardamom pods/powder and bring to a boil without letting the milk spill over.
   
4. Quickly turn heat to medium.
   
5. Add the sabudana slowly into the pan, stirring occasionally.
   
6. Add the sugar.
   
7. Stir now cook on medium heat for about 45 minutes or till the sabudanas are cooked and the kheerni thickened. Keep stirring occasionally.
   
8. Add the almonds. Serve hot or cold
   

This is my contribution to the Think Spice Event hosted by Sunita of Sunita's World. I chose Cardamom, I love cardamom flavour and smell in sweets and we always make sure to add some in our tea everyday.



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Cabbage is patta gobi in Sindhi. This is my husbands grandmothers (who we all address by mummy) recipe, I have heard that she was great cook and some of her recipes have passed down generations. I am privileged to be able to make them now. This is a quick and yummy curry normally had with chapati, roti, phulka. But try having it with bread it just soaks up the gravy and yumm. The gravy is runny like soup or rasam and the bigger the vegetables are cut the better. The veggies should have a bite to it and should not be overcooked. This is a tangy gravy with the tomatoes and yogurt if you don't like it very tangy just reduce the amount of yogurt.


Ingredients
1/2 cabbage separate each layer and keep them as big as you like.
1 carrot, cut to 1 inch wedges
10 beans, cut to 1 inch pieces
1 potato, cut to 1 inch wedges
1/2 cup onion, chopped
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
1 big tomatoes
2 green chilies
1 inch ginger
1 cup yogurt
fresh coriander leaves for garnish
salt to taste
1/2 cup water

Method

1. Puree the Tomato, green chilies and ginger together.
   
2. Heat 2 tsp oil in a pressure cooker and fry the onions till golden brown.
   
3. Add the spices like coriander powder, red chili powder and turmeric. Mix well and cook will oil separates.
   
4. Add the tomato puree and cook till oil separates.
   
5. Add all the vegetables and mix.
   
6. Beat the yogurt well, add it to the cooker.
   
7. Add 1/2 cup water or more if required. Add salt.
   
8. Give 1 whistle. (Big Cookers just one whistle is enough, I have a smaller one and give 2 whistles, The vegetables have to have a bite to them and should not be overcooked)
   
9. Open, adjust consistency, boil if you want to dry it out or add more water and give it a boil for more gravy.
   
10. Check seasoning, garnish with coriander leaves and serve.
    

Other recipe from Mummy
Dhass Karela

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This goes to Srivalli's Curry Mela.

Bhinda in Sindhi is Okra, Ladies Finger. I always loved Bhinda in any form but my fav. were fried Bhinda with phulka. Bhinda always reminds me of that one evening when I fell asleep doing my Hindi Homework without having dinner. I woke up in the middle of the night very hungry and even at that hour mama cooked food for me. There was nothing ready so she fried the bhinda and made phulka, every time I remember that I realize the unconditional love mothers have for their children is something that no one will ever understand other than a mother. She still even at this age pampers me the same way.

Sindhi's Love frying most vegetables, but times have changed and due to health reasons there are many who avoid frying. For the authentic Sindhi recipe you will have to deep fry the bhindas before adding them to the gravy. I cook it in the gravy instead. The fried version does taste delicious any day but not so healthy. I have both versions below.

Ingredients
250 gms Bhinda - Okra
2 onions, chopped
2 tomatoes
1 inch ginger
2 green chilies
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
fresh coriander leaves for garnish

Method
Bhinda Preparation

1. Wash the bhinda's well.
   
2. Dry them completely using Kitchen towel.
   
3. Cut the ends and discard.
   
4. Cut the Bhindas in one inch pieces. Keep Aside
   
5. For deep fried version: Deep fry them in medium heat in batches till they are soft and cooked well. Do not over cook them. If you like them to be crisp just increase the heat to high in the last 2 minutes of cooking and then remove and drain. Keep Aside. The Crisp version can be eaten just as it is mixed in little salt.
   

Gravy Preparation

1. Puree the tomatoes, ginger and green chili together.
   
2. Heat 1 tsp oil in a pan.
   
3. Add the onions and cook on medium low till they are translucent.
   
4. Add the coriander powder, red chili powder and turmeric powder. Cook for minute till the oil separates.
   
5. Add the pureed tomatoes. cook till the oil separates.
   
6. Add the Bhinda's and salt. Mix well.
   
7. If using fried bhindas, cover and cook on low for 5 minutes for the flavours to mingle. Do not over mix.
   
8. If not using friend Bhindas, cover and cook for 15 minutes or till the bhindas are cooked completely. Keep Stirring in between.
   
9. garnish with coriander leaves and serve along with Khichini, Boondhi Raita and papad.
   

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Sindhi Curry reminds me of the lazy Sundays. For years we used to have Curry Chawara for lunch on Sundays. All the papa's would have Sunday off, the day would start with having idli dosa bought from outside in front of the TV seeing Mahabharat. All 13 members of the family would squeeze in the hall and have breakfast while watching Mahabharat. I loved that one hour. Then later all mama's will make curry chawara, took and chips for lunch. We don't make curry chawara every Sunday now but you will find Sindhis make it at least ones in 2 weeks.

Curry Chawara is also a function held during the wedding. We have to make Brahmins eat food which should not contain onions and garlic. Curry Chawara is the then made along with Waagan Aloo , Aloo Took, Mitha Boondhi (Sweet Boondhi), Curds and Phulka.

There are 2 kinds of Sindhi curry, one the main ingredient is Tomatoes and the second is Toar dal and Tomatoes. People add different vegetables to the curry, but the common ones are Guvar, Bhindi and Drumsticks. You can also add carrots and potatoes. I personally, do not add the Guvar since no one eats them at home and love carrots in the curry for the sweetness it adds. My veggie combo is Bhindi, Drumsticks and carrots.

Different households cook it differently. Traditionally the vegetables were cooked separately. Drumsticks and Guvar were boiled separately. Bhindi were deep fried, and then added to the curry. My personal feeling this way of cooking the curry does not get the flavours of the vegetable. I like the slow cooking process where the vegetables are boiled in the curry and let the flavours mix well. Mama always tells me the longer you keep cooking the curry on Low the better it will taste. Just remember to add the vegetable in order of cooking time. Drumstick take longer to cook so they are added first and then after 10 15 minutes bhindi is added. At the end all the vegetables will be cooked well. I have also heard that many people make this curry in the pressure Cooker, I have not tried this method.

The amount of tomato and spices can be changed according to taste. Below I have the basic method to make the curry. Besan is used as a thickening agent, add more or less depending on how thick you want the curry, but this is a thin soup like consistency.

Aloo Took is normally served along with Curry Chawara.

When Srivalli announced the Curry Mela, I knew I had to send this.





Ingredients
2 cups Tomato Puree ( Boil about 5 large tomatoes in water, blend them with a hand mixer or a blender, then pass it through a sieve to remove the skin) or use 2 cups Hunts Tomato Sauce or 1/3 cup Tomato Paste
2 tbsp besan (gram flour)
3 tbsp oil
1 tsp cumin seeds, Jeera
1 tsp mustard seeds, Rai
1/4 tsp methi seeds
a pinch of asefotida (hing)
salt to taste
1/4 tsp turmeric powder
1/2 tsp red chili powder
1 tsp Sugar
1 tbsp curry leaves
1 tbsp chopped cilantro
1 tsp chopped mint
2 green chili, chopped
1 tsp chopped ginger
6 bhindi / Okra
1 Drumsticks ( Cut to the length of Okra)
100 gms guvara
¼ cup carrots, Potatoes, cut in wedges (Optional)
2 Kukum Flowers (Optional)

Method

1. In heavy bottom dish heat oil and fry cumin seeds,mustard seeds, asefotida (hing) and methi seeds.
   
2. Then gradually add besan powder. Continuously stir the besan on medium heat till it is golden brown.
   
3. Quickly add salt, ginger, green chili, curry leaves, red chili powder and turmeric to the mixture.
   
4. Add 2 cups water.
   
5. Add Tomato Puree or Tomato Paste and Kokum flowers.
   
6. Stir everything together well. Bring to a boil.
   
7. Add vegetables,Set the heat to low and let it slow boil for 20 minutes.
   
8. Add sugar, mint and cilantro to the curry.
   
9. Let it boil till vegetables are soft and cooked and the curry is of a soup consistency (not too thick).
   
10. Remove from heat and serve with rice.
    

Note: You can change the amount of Tomato based on how Sour you want it and the combination of the vegetables are optional.

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Aloo Took is but Potatoes double fried, soft in the inside and crisp on the outside. They are served with Curry Chawara. The crispiness of the took depends on the kind of Potatoes used. To get good tooks old Potatoes are used.



Ingredients

2 Potatoes,peeled and cut in 2 inch cubes
salt to taste
oil for deep frying

For garnish: As per taste
Red chili powder
Mango powder / amchur powder
Jeera powder
coriander powder (optional)
Salt (optional)

Method

1. Wash and dry the potatoes well. They should be completely dry.
   
2. Deep fry the potatoes on medium heat till the are cooked and tender.
   
3. Remove and drain on a tissue paper.
   
4. Once they are cool enough to handle, place one potato cube on a flat surface and flatten it with your hand to form a disc. Do not use too much pressure it will break and lose shape.
   
5. Repeat the above step for all the potato cubes. ( You can cook them till this step and keep them aside in an airtight container in the fridge fr 24 hours).
   
6. Deep fry the disc on high heat till they are golden brown.
   
7. Drain them on tissue.
   
8. Sprinkle the garnish when still hot and serve immediately.
   

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Kadoo in Sindhi is Lauki/Bottle Gourd.

When Pooja of My Creative Ideas announced the Vegetable of the Week - Bottle Gourd, I was so excited I love bottle Gourd but we do not get it in the city we live. When I managed to get it, I wanted to make so many things. One of the most common ways Sindhis cook it is the Ras Patta Kadoo, quick, simple and yumm. Have posted it before. So then I decided ok I will make the Kadoo Ja Kofta, Alka was quick and she posted it before I could, her is slightly different than the one we make so it would be good to post it.



Finally I landed up posting Jeera Kadoo recipe, after the recipe will let you know how and why. We make this either dry to accompany a dal, chawal and Phulka. Sometimes we make a little gravy and have along with puri or Phulka. This time I made a little gravy since there was no dal and made it in the pressure cooker. You can cook it on Dum adding very little water to get the dry version, it takes little longer but its worth the wait. Gravy or no Gravy you cannot have enough of it.



Ingredients
2 1/2 cups (625 gms) Kadoo, cut into 1 inch pieces.
1 tsp jeera
10 curry leaves
2 green chili, chopped
2 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp sugar
1/4 tsp mango powder (amchur/ Khat in Sindhi)
salt to taste
fresh coriander leaves for garnish
1 tsp oil

Method (Cooker Version)

1. Heat 1 tsp oil in a pressure cooker. Add the jeera and let them splutter.
   
2. Add the curry leaves, green chili, coriander powder, red chili powder, turmeric and sugar. Cook for a minute taking care not to burn the masalas.
   
3. Add the Kadoo, mix well till they are coated with the masala.
   
4. Add 1/2 cup water, amchur and salt.
   
5. Give 2 whistles. Let the steam out naturally.
   
6. If there is less gravy add more water and give it a boil.
   
7. If there is more gravy, boil the gravy to reduce to desired consistency.
   
8. Garnish with fresh coriander leaves and serve with puri or Phulka.
   

Method (Dum Version)

1. Heat 1 tsp oil in a pan. Add the jeera and let them splutter.
   
2. Add the curry leaves, green chili, coriander powder, red chili powder, turmeric and sugar. Cook for a minute taking care not to burn the masalas.
   
3. Add the Kadoo, mix well till they are coated with the masala.
   
4. Add 1 tbsp water, amchur and salt. Mix
   
5. Lower the heat and cover the pan.
   
6. Cook on low, stirring regularly and adding 1 tbsp of water only if it sticks to the pan. Lauki releases a lot of water so you may not need to add more water. About 1/2 hour.
   
7. Once the Lauki is tender, add more water if you need a gravy or boil the extra water if any to get the desired consistency.
   
8. Garnish with fresh coriander leaves and serve with puri or Phulka.
   

Now for the how and why, I had seen so many Bharwan Lauki recipes and always wanted to try it. I ventured out on Google and most of them required Potato filling in a tomato based gravy. So I decided to give it a slight twist, I had spinach so I made a Spinach Filling, had to plan in action just went with what I felt will taste good. Once the Lauki was done and filled, it looked great I took some pictures, it was nice and sunny, it was around 6 PM in the evening. Ok now I was satisfied the the Lauki is stuffed with no disasters. So now for the gravy, Spinach in tomato gravy was not tempting so went made a nice creamy Kaju (Cashew) Gravy. By the time it was done and I went out to take the picture the Sun had what..vanished. We normally have sunlight till 9 PM and that day It had to set by 7 PM. I anyways took the picture, it was no so good but no choice. My hubby loved the Lauki it was rich and nice and loved the spinach and Cashew combo.

Now you all must be wondering why is she blabbering about Bharwan Lauki we are here for Jeera Kadoo, well it so happened that I had to leave and come to stay with mama and am with her from past 10 days, so I decided will make it once more and take a good picture. This weekend we bought Kadoo again and from Friday I have been telling her no I will cook the Kadoo please don't touch it. Sunday came and we had to cook food for my husband to take along with him and the lazy me had not touched the Kadoo. Now who feels like cooking when Mothers are around, not me. Anyways at 4 PM finally I had no choice I had to go into the kitchen and then decided to make another Sindhi recipe instead the Jeera Kadoo, which when made in the cooker is done within Half an Hour.

I sat down to actually post about Bharwan Lauki, and now I could not remember exactly what went into the gravy...Well thats sad should have written it out. That's why I am posting Jeera Kadoo instead till I re-create the Bharwan Lauki and this time try to remember what I did. Anyways here is the picture and the general way how I made it.

1. Slightly Boil the Kadoo. Scoop out the center to make a tunnel.
   
2. Spinach Filling: I sauteed some spinach with garlic, onion, scopped out kadoo and green chilies. Made it simple. Love the combination of garlic and spinach.
   
3. Stuff this filling into the lauki. Shallow fry it. Cooked completely by now. I covered it for a while. Slice the Lauki once cool enough to handle
   
4. Cashew Gravy: Soak Cashews in milk for some time.Grind soaked cashews, onion, ginger, garlic and green chili and full garam masalas like cardamom, cloves and black pepper corns to a paste. Heat oil in a pan and cook this masala till oil separates. Add milk and give it a boil. Add the lauki slowly, try not to mix. Cover and cook till the flavors are soaked in. Serve.
   

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Bread Upma is a quick breakfast recipe and a good way to finish stale bread, and when made in yogurt it is quicker and great during summer. Mama made this today it nice and hot here finally I here many people complaining but I am not.



Ingredients

1/2 loaf bread
2 cups curds/yogurt
2 tbsp besan
1 tsp sugar
2 green chili, slit
pinch turmeric
3 tbsp coriander leaves, chopped
3 mint leaves, pudina, chopped
pinch hing / asafetida
1 tsp mustard seeds
2 dry red chilies
10 curry leaves
2 tbsp peanuts
salt to taste
1 tsp oil


Method

1. Cut the bread slices in 4.
   
2. Beat the yogurt well. Add besan, salt, sugar, turmeric, coriander leaves, pudina and green chili to the yogurt. Mix well.
   
3. Heat 1 tsp oil in a kadai. Add hing, mustard seeds. Let them splutter. Add the curry leaves and red chili.
   
4. Add the peanuts and fry them well till they are nice and brown. About 2 minutes.
   
5. Add the yogurt mixture.
   
6. Add the bread pieces. Mix well.
   
7. Cook till the bread has absorbed the flavors and heated through. About 3 to 4 minutes.
   
8. Serve immediately.
   

Note: If you like a dryer version, dip the each piece of bread in the yogurt mixture and keep adding it to the kadai one by one, instead of adding the yogurt first and then the bread. At the end put the left over yogurt if any. And cook as mentioned above.

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Love Rajma chawara anytime, this is the way mamma cooked it and now I cook it. The ground masala is versatile and anything can be added, chickpeas, any assortment of vegetables taste great too. We have also tried this masala with chicken and its lovely.



Ingredients
1 cup Rajma (Red Kidney Beans)
handful curry leaves
1 tsp coriander powder
1/2 tsp red chili powder
a pinch turmeric
1/4 tsp garam masala
salt to taste
fresh coriander leaves for garnish
lime juice as per taste

The Masala
To be ground to a paste
1 onion, chopped and fried till golden brown
1 onion, chopped
1 large tomato
1/4 cup curds/yogurt
4 garlic pods
1 inch ginger
2 green chilies
2 tbsp fresh coconut, grated
1/4 cup fresh coriander leaves
few mint leaves
5 whole black pepper corns
2 green cardamom
1 inch Cinnamon sticks
2 cloves
1 tsp cumin seeds

Method

1. Soak rajma in about 4 cups of water overnight, or 12 hours.
   
2. Discard the water and cook them in a pressure cook, till tender. (Add salt along with the water while boiling the rajma).
   
3. Heat 1 tsp oil in a kadai, add the curry leaves, coriander powder, red chili powder and turmeric powder. Cook for 1 minute on low.
   
4. Add the ground paste and cook on medium till the oil separates.
   
5. Add the cooked rajma along with the water and give it a boil.
   
6. Add water as per the consistency required.
   
7. Add garam masala powder, simmer for 15 minutes.
   
8. Check seasoning. Add lime juice. Garnish with coriander leaves.
   
9. Serve hot with cooked plain rice.
   

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(Spinach Dal)

This is a simple and yet very healthy dal.



Ingredients
1 cup whole moong dal
3 cups spinach/Palak, washed and chopped
1 tbsp chopped garlic
2 green chilies, chopped
1 inch ginger, grated
1 onion, chopped
1 tsp coriander powder
1/2 tsp red chili powder
a pinch of turmeric
1/2 cup curds/plain yogurt
juice of 1/2 lime (or as required)
salt to taste

Method

1. Soak the dal in water for about 1 hour.
   
2. Add the dal, spinach, onion, garlic, ginger, green chili and salt in a pressure cooker. Add about 3 cups of water.
   
3. Cook the dal in the pressure cooker till soft and tender. About 4 whistles.
   
4. Let the steam out naturally.
   
5. Boil the dal to required consistency, add more water if required.
   
6. Beat the curds well and add to the dal.
   
7. Heat 1 tsp of oil in a pan, once the oil is heat turn of the heat add the coriander powder, red chili powder and turmeric and immediately add to the dal.
   
8. Mix the dal well, check seasoning and simmer for 10 minutes.
   
9. Serve with roti, Phulka, chapati.
   

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This is what is made at home when we have left over pakoda's. You can make fresh ones too for this curry. There is no specific recipe for the pakoda's, you can use any mixed vegetable, onion pakoda, sanna pakoda (recipe to be posted soon), or like I did with the left over Sai Bhajji Tikki I had made. This is so quick to make once we have the pakodas ready.

Ingredients
10 Pakodas, I used the Sai Bhajji Tikki (Use as many as you want)

2 tomatoes or 2 tbsp tomato paste
2 green chili
1 inch ginger
handful curry leaves
1 tsp mustard seeds (Rai)
1 tsp Cumin seeds (Jeera)
a pinch of asefetida (Hing)
1/4 tsp coriander powder
1/2 tsp red chili powder
1 tsp sugar
a pinch of turmeric
salt to taste
2 cups water
coriander leaves, chopped

Method

1. Grind/Puree the tomatoes, green chili and ginger together if using fresh tomatoes. If using Tomato paste, chop the green chili and grate the ginger and mix them to the paste
   
2. Heat 1 tsp oil in a pan. Add the hing, mustard seeds and jeera seeds.
   
3. When they start spluttering add the curry leaves, coriander powder, red chili powder and turmeric. Cook on low for 30 seconds, not burning anything.
   
4. Add the pureed tomato / tomato paste and cook till the oil separates.
   
5. Add the 2 cups water (Can adjust the water according to the consistency required), salt and sugar. Mix well.
   
6. Bring it to a boil, reduce it and simmer for 5 minutes.
   
7. Just before serving, bring the curry back to a boil and then add the Pakodas and the coriander leaves.
   
8. Serve with rice.
   

I have joined the NaBloPoMo - National Blog Posting Month group, after reading Srivalli's post. I was not sure if I can keep posting every day for 31 days but when I commit to something there is no looking back. So look out for 31 food posts.



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