A all time favourite in our household. As the name tells this is a dish with makhan (Butter) and is very smooth and creamy. If you want to avoid the fat, you can substitute the butter with oil, and milk with water and not put the cream. The taste is still great but not the same so I guess once in a way we can indulge in some fatty food that tastes heavenly, you will never have left overs with this dish.


250 gms Paneer, cut into cubes of 1 inch each
1 inch stick Cinnamon
2 Cloves
2 Cardamom
5-6 black pepper corns
1 onion, sliced
2 tomatoes, cut in big chunks
1 inch piece ginger, chopped
8-10 Garlic cloves, chopped
1 green chilli, chopped
1 tsp cashew nuts, chopped and soaked in water.
1 tsp Red chilli powder
1/4 tsp Turmeric powder
1 tsp corriander powder
1 tsp tandoori masala
Salt to taste
1/2 tsp Garam masala
2 tbsp Malai or cream
1/2 milk or water
1/2 tbsp Butter
1/4 tsp Sugar
1 tbsp Kasoori methi


  1. Heat oil in a pan, add the cloves, cardomom, cinnamon and black pepper corns. Cook for a minute.
  2. Add the garlic, ginger and green chillies. Cook for a minute.
  3. Add the onion and cook till the onions have a brown border.
  4. Add the tomatoes, cook till the oil seperates.
  5. Add the cashewnuts and turn off the gas. Allow this to cool.
  6. Grind the above mixture to a smooth paste using as little water as possible.
  7. Heat butter in the same pan, add corriander powder, red chilli powder and tumeric powder. Cook for 30 seconds.
  8. Add the ground mixture and cook till the oil seperates. About 5 minutes.
  9. Reduce the heat to low, slowly add the milk, salt, paneer, kastoori methi, tandoori masala. Let it come to a boil.
  10. Add the malai/cream just before serving, allow to boil on low and serve.

(Besan - gram flour Dosa)

Chilro is a common sindhi household dish, everyone has their own versions, some add grated carrots, shredded cabbage. This is the most basic recipe. Chilro is eaten anytime of the day, when made for breakfast it is served with toast, chutney and ketchup. Lunch and dinner time it is usually served as a side dish with dal normally substituting for pakodas for the health consious people. Breakfast, lunch or dinner it is a quick dish to prepare and loved by all.

This is my contribution to the Dosa Mela event hosted by Srivali of Cooking 4 all Sasons.

I am also contribute this picture below to the Click-Metal event hosted by Jai and Bee of Jugalbandi.


1/2 cup besan (gramflour)
1/2 small onion, chopped
1/2 carrot, grated (optional)
1/4 cup shredded
3 tbsp coriander leaves, chopped
1 tsp cummin seeds
1 tsp annardana(Dry pomegranate seeds) (optional)
2 Green chillies(finely chopped)
1/4 tsp Red chilli powder
1 tsp oil
Salt to taste


  1. Mix all the ingredients, till a batter of medium consistency is obtained. ( Like Rawa Dosa)
  2. Now heat a tawa, add some oil to the hot tawa.
  3. Take little of the above batter,and slowly spread it ,on tawa, it should be thin (Just like how we make Rava Dosa).
  4. Add some oil and let it cook on a medium flame, till it is brown.
  5. Toss it and let it cook on other side too.
  6. Serve with chutney, tomato ketchup, etc..

Note: A healthier option is to use wheat flour instead of besan,keeping all other ingredients and method of cooking same.

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Garlic is widely used around the world for its pungent flavor, as a seasoning or condiment. The flavour varies in intensity and aroma with cooking methods. It is often paired with onion, tomato, or ginger. The parchment-like skin is much like the skin of an onion, and is typically removed before using in raw or cooked form. An alternative is to cut the top off the bulb, coat cloves of garlic by dribbling olive oil (or other oil based seasoning) over them and roast them in the oven. The garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb or individually by squeezing one end of the clove.

Domestically, garlic is stored warm (above 18°C or 64°F) and dry, to keep it dormant (so that it does not sprout). It is traditionally hung; softneck varieties are often braided in strands called "plaits", or in short plaits.

Garlic has been used as both food and medicine in many cultures for thousands of years, dating as far back as the time that the Egyptian pyramids were built. Garlic is claimed to help prevent heart disease including atherosclerosis, high cholesterol, high blood pressure, and cancer.[9]

One of the most loved and common dish with garlic is the Garlic Bread, I always have garlic butter in hand and we use it instead of plain butter on toast too. To make a nice party dish convert these garlic bread to Bruchetta's

This is my contribution to the Jihva-for-ingredients event hosted by Mathy.

Garlic Butter

1 cup butter, room temperature
1/3 cup finely chopped garlic, or garlic paste.
1 tsp chopped green chillies
1 tsp pepper
2 tsp oregano (Use any herb you wish)
salt to taste

Mix all the above ingredients and store in the fridge.

Garlic Bread

Cut 1 French Bread in half and apply the butter. Toast it for 5 minutes till you get a nice aroma and the bread is nice and golden brown.

Tomato-Basil Bruchetta


4 tomatoes - pulp removed & chopped finely
1 tbsp balsamic vinegar
6-8 flakes garlic, chopped finely
2-3 tbsps fresh basil, chopped
2-3 tbsp olive oil
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp pepper
1 portion of garlic Bread


  1. Cut each tomato into 4 pieces and remove pulp. Chop the seeded tomatoes into very small pieces.
  2. Mix all other ingredients with the tomatoes. Keep aside at room temperature for at least 30 minutes for the tomatoes to absorb flavours.
  3. Spread the topping on the garlic bread and serve immidiately.

(Eggplant Potato Curry)


1 Eggplant, cut into medium pieces
3 Potatoes,peeled and cut into medium pieces
3 tbsp Tomato paste
1 bunch spinach, cleaned and chopped
1 inch ginger piece,grated
2 Green chilli, chopped
1 tsp Corriander powder
1/2 tsp Chilli powder
¼ tsp Turmeric powder
1 tsp Cummin Seeds
1 tsp Mustard Seeds
4-5 Methi Seeds
Salt to taste


  1. Place the eggplant and potato into a bowl with cold water (to avoid it turning brown).
  2. Heat oil in a pan, add the methi seeds, mustard seeds and cumin seeds, till they splutter.
  3. Add corriander powder, chilli powder and tumeric powder. Cook for 1/2 minute.
  4. Add ginger,green chilli and tomato paste and stir till the oil seperates.
  5. Add the spinach and cook till they wilt.
  6. Add potatoes, 1/2 cup water, cover and simmer for for 20 minutes, till they are half cooked.
  7. Add eggplant and fry for 3-4 minutes. Add in 1/2 cup of water and simmer for approximately 25-30 minutes, till the potatoes and eggplants are fully cooked.
  8. Serve with Roti.

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Think of the pear, and your mind conjures an image of grace, sophistication and the ultimate in good taste. With its voluptuous contour, the pear is among the world's most alluring fruits. A teardrop shape and tender, golden skin surround a fine-grained, buttery-textured flesh with a juicy, sweet flavor and pleasant aroma.

Fresh pears alone make a flavorful snack or appetizer. They're also great tossed in salads, made into jelly, jam or preserves, used in desserts and other baked creations, blended into fruit drinks, and used in a creatively fresh approach to salsas or chutney.

This is my contribution to the AFAM - Pears event hosted by Raaga of The Singing Chef. And also to the Monthly Mingle - Spring Fruit Sensations hosted by Abby of Eat the Right Stuff


4 pears, peeled and cored, cut into quarters
4 tsp light brown sugar (20 ml)
4 tsp water (20 ml)
1/2 tsp vanilla extract
1/2 cup butter (125 gm / 4½oz)
1/2 cup white sugar (125 gm / 4½oz)
2 large eggs
1 cup sifted self-raising flour (125 gm / 4½oz)


  1. Preheat oven to 350°F (180°C)
  2. Put pears, brown sugar, and vanilla seeds into a saucepan with water and simmer for five minutes. Place fruit mixture into a well greased ovenproof casserole.
  3. Beat together the butter and the white sugar, then beat in the eggs until the mixture is light and fluffy. Then beat in the flour until well combined.
  4. Pour this mixture over the pears and bake for about 35 - 45 minutes.
  5. Serve the baked pear pudding with Custard.

Sai Bhaji is a typical Sindhi food made with Spinach, yellow split peas(chana dal), split green gram and a combination of common vegetables like onions, tomatoes, potatoes, eggplant, bottle gourd which are normally available at home. The best part is you can make this with any combination of vegetables, once you have spinach at home. The greens and veggies in it make it a healthy meal choice.

1 bunch of fresh Spinach
1 cup any other greens available (corriander, dill)
1 cup Yellow Split Peas(chana dal)
1/2 cup split freen gram (Khichini dal)
1 big Onion, chopped
2 Tomatoes, chopped
2 cups mixed vegetables, chopped really small (potatoes, brinjal, carrots, beans, bottle gaurd etc)
2 Green chillies, chopped
1/2 tsp grated Ginger
1 tsp chopped Garlic
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1 tsp Coriander Pwdr
1 tbsp oil
pinch of asefetida (hing)


  1. Wash and soak the dals in water for 1/2 hour
  2. Clean the spinach, and other greens remove the stalks and wash well and then chop them and keep aside.
  3. Heat Oil in a Pressure Cooker. Add the asefetida.
  4. Add ginger, garlic and green chillies.
  5. Add the onions and saute well.
  6. Add all the dals, vegetables and greens except the tomatoes.
  7. Add enough water to cover the spinach and vegetables.
  8. Add the salt,corriander powder, chilli powder, tumeric powder.
  9. Add the tomatoes and pressure cook for 4 whistles.
  10. Once the steam is out, hand blend the mixture.
  11. Boil the bhaji till the extra water evaporates.
  12. Serve with Khichini, roti, papad and bhoondi raita.

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This is my contribution to the St. Paddy's Day Pub Crawl Blogging Event hosted by Emiline from SugarPlum.


5 veggie spicy italian sausages, sliced (use sausages of your choice)
1/2 onion , cut into 1 inch squares.
1/2 bell pepper, cut into 1 inch squares.
4-5 cloves garlic, crushed.
1 green chilli, Chopped (optional)
2 tbsp tomato ketchup
1 tbsp soya sauce
1 tsp balsamic vinegar
1 tbsp Dry Sherry (optional)
1 tsp cornflour, dissolved in 1/2 cup water
1 tsp pepper
salt to taste


  1. Heat oil in a sausepan, add the sausages in batches and brown them on both sides. Remove from pan and keep aside.
  2. Heat more oil in the same pan, add garlic, the onions and bell peppers, cook for 2 mins they should be crisp.
  3. Add Ketchup, soya sauce, vineger and sherry. Cook for 1 min.
  4. Add the corn flour mixture, salt and pepper, bring it to a boil.
  5. Stir in the sausages, cook for 1 min.
  6. Serve immidiately with bread of your choice or with Chow Mien.

A light creamy delicacy from West Bengal made with fresh home made paneer or chenna. I love Paneer in any form and love Sandesh, but do not get it where I live and always craved for it. So thaught why not make it myself, so called a friend and got the recipe, its really easy to make and tastes great too.

This is my contribution to the RCI Bengal event hosted by Sandeepa of Bong Mom's Cookbook.


3 g saffron (kesar)
1 litre whole milk
juice of 1 big lime
1 tbsp curds (yogurt)
1/4 cup icing sugar
3 tbsp sliced alomonds


  1. Roast saffron in a dry pan and pound to a fine powder.
  2. Dissolve in hot milk (2 tbsp) and keep aside.
  3. Heat milk in a pan over high heat, bring to a frothing boil, stirring continuously.
  4. Reduce heat, add curds, lime juice to make the milk curdle and the paneer to separate.If it does not, then add another tbsp of lemon juice.

  5. Pour the cheese mixture into a moist cheese cloth,gently twist the cloth to squeeze out excess water.
  6. Tip up the corners and hang for 20-23 minutes to allow excess water to drain.
  7. Unwrap the cheese on a clean work surface and crumble repeatedly till it becomes fluffy and even.
  8. About 3/4 cup of paneer or chenna will be made with 1 litre of milk.
  9. Blend in the icing sugar and knead till it becomes smooth and grainless.
  10. Transfer cheese sugar (chenna) mixture to a heavy bottomed pan, cook for 10-15 minutes until mixture becomes a little thickened and glossy.
  11. Divide the mixture into two portions.
  12. Mix in half the dissolved saffron into one portions till it is thoroughly mixed and turns yellow.
  13. Spread the yellow layer on a buttered tray to form a thick cake.
  14. Spread the white layer on top of the yellow layer.
  15. Pour the rest of the kesar mixture on top to give it a marble look.
  16. Sprinkle sliced almonds on top.
  17. Allow to cool and cut into 1.5" thick squares and serve at room temperature or slightly cooled.

An extremely popular Sunday breakfast delicacy in Sindhi homes.
Chana dal served with crispy pakwans. The dal is thick, creamy and spicy. The pakwans, though the name sounds intimidating, use the same papadi dough rolled out into large chapatis and deep fried until crisp.
In order to obtain crispy unpuffed pakwans, always prick them before frying. It is also important to remember to fry them over medium heat so that they are crisp.


2 cups maida (all purpose flour)
2 tbsp suji (Semolina, Rawa)
2 tbsp. ghee
1/2 tsp. salt
1 tsp jeera
water to make dough
ghee or oil for deep frying

1 cup channa dal (wash, soak for 5-6 hours)
1/2 tsp. red chilli powder
1/2 tsp. cumin powder
1/2 tsp. amchoor (dried mango) powder
1/4 tsp. turmeric powder
salt to taste
2 tbsp. ghee
2 tbsp. tamarind chutney
1/4 cup onion chopped
corriander leaves for garnish



  1. Mix ghee, salt and suji into the flour.
  2. Knead into a soft dough.
  3. Make small sized balls.
  4. Roll into thin puries.
  5. Prick all over with a fork or knife.

  6. Deep fry in hot oil (medium heat) till light brown and crisp.
  7. Drain, keep aside. cool before storing in air tight container.


  1. Heat ghee, add Jeera.
  2. Once jeera splutters, add dal to boil with 3 cups water.
  3. Add salt and turmeric.
  4. Boil till tender but not mushy.
  5. Just before serving pour hot dal in serving dish.
  6. Sprinkle all masala powders over dal.
  7. Sprinkle chopped onion, corriander leaves and tamarind chutney over the dal.
  8. Serve hot with pakwan.

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A delicious dish in minutes.

1 cup paneer, cubed
1 teaspoon fennel seeds (saunf)
1/4 teaspoon mustard seeds
5 to 6 fenugreek seeds (methi)
1 teaspoon onion seeds (kalonji)
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon asafoetida (hing)
1 onion, sliced
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon chilli powder
1/2 teaspoon black salt (sanchal)
3/4 cup curds
1 teaspoon plain flour (maida)
3 tablespoons chopped coriander
1 tablespoon oil
salt to taste


  1. Mix the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl.
  2. Heat the oil and add the seed mixture.
  3. When they crackle, add the onion and saute till it turns translucent.
  4. Add the paneer, turmeric, chilli powder, black salt and stir for some time.
  5. Add the curds, sprinkle the plain flour and mix well.
  6. Add the coriander and salt and bring to a boil.
  7. Serve hot with rotis.


Oven Ready Lasagna
250 gms mozzrella cheese, Grated

Spinach Filling
1 bunch spinach, washed and chopped.
2 tsp garlic chopped
1/2 tsp green chillies, chopped
200 gms ricotta cheese or Cottage Cheese (grated Paneer)
2 tsp basil
1 tsp pepper
salt to taste

Mushroom Zucchini Filling
200 gms mushroom, sliced
1 zucchini, sliced
2 tsp garlic chopped
1/2 tsp green chillies, chopped
50 gms parmesan cheese
2 tsp basil
1 tsp pepper
salt to taste

Pasta Sauce
4 tomatoes
1/2 sliced onion
2 tsp oregano or ajwain.
water for boiling
2 tsp garlic, chopped
1/2 tsp red chilli powder
1/2 tsp chopped green chillies
1 tsp sugar
1 tbsp tomato ketchup


Spinach Filling

  1. Heat oil in a pan.
  2. Add chopped garlic and green chillie.
  3. Add chopped spinach and cover the pan.Cook till the spinach wilts.
  4. Open the pan and let the water evaporate.
  5. Add ricotta cheese and cook till the water evaporates.
  6. Mix in basil, pepper and salt.
  7. Keep aside

Mushroom Zucchini Filling
  1. Heat oil in a pan.
  2. Add chopped garlic and green chillie.
  3. Add sliced zucchini and cover the pan.Cook for 10 mins.
  4. Add the mushroom and cook till they are cooked and water evaporated
  5. Mix in parmesan cheese, basil, pepper and salt.
  6. Keep aside

Pasta Sauce
  1. Boil tomatoes in water till the skin cracks.
  2. Remove the skin and puree the tomatoes in a blender.
  3. heat butter in a pan, if using ajwain add the ajwain at this point.
  4. Add garlic, green chillies and sliced onions and cook till translucent.
  5. Add red chillies, sugar and pureed tomato.
  6. Cook till oil seperates.
  7. Add oregano and tomato ketchup.
  8. Add water if it is too thick

  1. Add 1/3 of the sauce in the bottom of a baking dish.
  2. Put a layer of the lasagna.
  3. Put the Mushroom Zucchini layer.
  4. Put one more layer of the sauce.
  5. Put a layer of the lasagna.
  6. Put the Spinach Layer.
  7. Put a layer of the lasagna.
  8. Put the rest of the sauce on top.
  9. Put mozzrella cheese.
  10. Cook Lasanga at 375 F for 30 to 45 mins. (Follow instructions for your lasgna)
  11. Cool for 10 minutes before serving.

This is a pressure cooker rice by Tarla Dalal. Simple, easy and delicious.The sweetness of the corn and bitterness of methi make this a perfect combination. This is a meal you will enjoy after a tiring day of work. Quick to make and the best part not too many dishes to wash at the end.

This is my contribution to Meeta's "Monthly Mingle - One-Dish Dinners"


1 cup Basmati rice
2 to 4 peppercorns
12 mm. (1/2") piece cinnamon
2 cloves
2 green cardamom
1 green chilli, chopped
1 onion, sliced
1 cup fenugreek leaves (methi), chopped
1/2 cup sweet corn kernels
1/4 teaspoon turmeric powder (haldi)
1 tablespoon butter
1 tablespoon oil
salt to taste


  1. Wash the rice and keep aside.
  2. Heat the butter and oil in a pressure cooker, add the peppercorns, cinnamon, cloves, cardamom, onion and green chilli and fry for some time.
  3. Then add the fenugreek leaves, corn kernels and turmeric powder and stir for a few seconds.
  4. Put 2 cups of water and let it boil.
  5. Finally, add the rice and 2 cups of hot water along with salt and perssure cook for 2 whistle. Allow the steam to escape before opening.
  6. Serve with yogurt and pickle.

This is my contribution to the Balanced Breakfast (WBB#20) event hosted by Mansi of Fun and Food.

This is a healthy pancake to which any kind of vegetables can be added. My mom loves to cook and has been collecting recipes all her life and I have all her books and magzine cuttings now. This recipe is now one of our household favourites.

Beetroot, Carrot and Potato Pancakes

2 cups grated beetroot
1 cup grated carrot
1 cup grated potato
1 egg or 2 tbsp yogurt
1 tbsp all purpose flour
1 tbsp wheat flour
salt to taste
1/4 tsp pepper
1 tsp mixed italian herbs (optional)
2 green chillies (optional)
1 tsp garlic crushed (optional)

  1. Mix all the vegetables in a large bowl.
  2. Add salt, pepper, herbs, green chillie and garlic.
  3. Beat the egg or yougurt, mix the 2 flours in it and add it to the vegetable mixture.
  4. Mix everything together to form the batter.
  5. Heat 1 tsp of oil to a non stick pan on medium heat.
  6. Add a ladleful of batter in the pan and form discs like for pancakes.

  7. Cover the pan and cook for 5 minutes, till its golden brown.
  8. Turn the pancake and cook for another 3 minutes.
  9. Remove from the pan once done.
  10. Repeat the same for rest ofthe batter.
  11. Serve them with tomato ketchup, chutney or plain yogurt.

Watermelon Banana Smoothie

1/4 cup chopped and deseeded watermelon.
1 banana
1 cup milk
2 tsp honey
3 ice cubes

Add the above ingredients to a blender and blend till smooth.

(Bottle Gaurd in Yogurt)

This is my mothers recipe which is loved by all and does not matter how much you make it its always less at the end of the day and you are craving for more.

1/2 Lauki peeled cut into slices
1 tsp mustard seeds
1 tsp Jeera seeds
a pinch hingh (Asafoetida)
1 and 1/2 cups curds (yogurt)
1 tbsp Besan (gram flour)
1 green chilli chopped
1 inch ginger grated
a pinch tumeric powder
1/4 tsp sugar
salt to taste
1 cup water
1 tbsp oil


  1. Heat oil in a pan. Add hing, mustard seeds and jeera.
  2. Once the seeds splutter, add the lauki peices, salt and 3/4 cup of water.
  3. Lower the heat to meduim and cover the pan till the lauki is cooked. Mixing at regular intrevals.
  4. While the lauki cooks beat the curds.
  5. Add besan, green chili, ginger, sugar and tumeric powder to the curds.
  6. Reduce the heat to low once the lauki is cooked.
  7. Add the curd mixture to the lauki with 1/4 cup water.
  8. Once it boils server hot with rotis or rice.

Methi Channa

1 cup Black Channa
1 cup fresh Methi leaves
1 onion chopped
1 small tomato chopped
1 tsp garlic paste
1 tsp ginger paste
1 tsp green chilli chopped
¼ tsp turmeric powder
½ tsp red chilli powder
1 tsp coriander powder
1” cinnamon stick
2 cloves
2 green cardamoms
1 bay leaf
salt to taste


  1. Soak black channa in 3 cups water overnight.
  2. Wash black channa and boil it in a cooker along with salt, cinnamon sticks cardamoms and bay leaf till done and strain.
  3. Heat oil in a kadai, add garlic, ginger, green chillies and onions.
  4. Cook onions till they are translucent.
  5. Add turmeric, red chilli and coriander powder. Cook for one minute.
  6. Add the chopped tomatoes and cook till oil separates.
  7. Add the methi leaves and cook for 5 minutes on medium high heat.
  8. Add the cooked Black Channa.
  9. Add salt to taste.
  10. Add milk till a thick gravy consistence. Boil and simmer for 5 mins.
  11. Serve hot with Bathuras.

Instant Bhatura

1 cup All Purpose Flour (Maida)
1 tbsp chopped coriander leaves
1 tsp ajwain
salt to taste
Club Soda


  1. Mix flour,coriander leaves,ajwain and salt.
  2. Knead into a soft dough with Club Soda.
  3. Roll into large lemon sized balls.
  4. Roll out each ball into an oval shape using a few drops of oil on each side to prevent from sticking.
  5. Deep fry & see it swell up into bhaturas!

Template by - Abdul Munir - 2008 : Modified by Medhaa Chabria