Life can get pretty busy with a toddler, and thats when this upma comes handy simple easy quick and healthy. Usually served for breakfast but works great for busy nights.

Ingredients

1 cup broken wheat
1 onion chopped
1/2 cup mixed vegetables cut into small cubes, I use frozen ones
1 tsp ginger paste
Few curry leaves chopped
1 tsp mustard seeds
1/4 tsp tumeric powder
1 tsp corriander powder
1/4 tsp red Chilli powder
2 green chillies slit
2 tbsp lime juice
2 tbsp chopped fresh corriander leaves
3 cups water
Salt to taste

Method

1. Heat oil in a non stick pan.
2. Add the mustard seeds, once the seeds splutter add the curry leaves.
3. Add the onions and saute for few minutes.
4. Add the green chilies and ginger and saute for a minute.
5. Add the turmeric powder, corriander powder and red chili powder. Saute for 1 minute.
6. Add the vegetables. Cook for 5 minutes covered on medium low.
7. Meanwhile bring 3 cups of water to a boil.
8. Add the broken wheat and saute for 2 minutes.
9. Add the boiling water, salt and lime.
10. Mix and cook covered till all the water evaporates and the broken wheat is cooked.
11. Garnish with corriender leaves and Serve.

Pav Bhaji is loved by all at home, but the one problem I face is whenever I plan to make pav bhaji and get the pav, it gets over before the bhaji is made, does not matter how much I buy but DH cant resist them. So now I have learnt to hide them till the bhaji is ready, there were so many occasions we had to have the bhaji with bread or roti. With Pav bhaji the more the butter the tastier it is, so add as much or less butter as you prefer.

Ingredients
1.5 cup boiled and mashed potatoes
3/4 cup chopped vegetables (carrot, beans and peas), cut into very small cubes
1/4 cup chopped capsicum
1 cup chopped onion
1 cup tomato, chopped
1 green chili
1 tsp garlic
1.5 table spoon pav bhaji masala (or to taste)
3 tbsp butter
juice of 1 lime (or to taste)
salt to taste
1 packet Pav
lime wedges

Method

1. Steam the vegetables till tender.
   
2. Mash the vegetables a little and mix along with the mashed potatoes. Keep aside.
   
3. Grind the onions, garlic and green chilies to a paste.
   
4. Grind the tomatoes to a paste and keep aside.
   
5. Heat 1 tbsp butter.
   
6. Add the onion paste and cook on medium till the raw smell goes.
   
7. Add the capsicum and mix well.
   
8. Add the Pav Bhaji Masala and cook till oil separates.
   
9. Add the tomatoes and cook till the oil separates.
   
10. Add 1 cup water, salt and the potato mix.
    
11. Mix well and bring to a boil.
    
12. Reduce heat cover and cook on sim for 15 minutes, mixing often. Add more water if needed.
    
13. Toast the pav with butter.
    
14. Garnish the bhaji with more butter.
    
15. Serve the bhaji with toasted pav, onions and lime wedges.
    

Learnt this from mama and ever since I remember I have been helping her shape them, I think thats te best thing I like to do even now.

Ingredients
2 cups boiled and smashed potatoes
1 cup steamed vegetables (carrots, beans, peas - cut the vegetables really small and steam them)
1/4 chopped finely cabbage
upto 1 cup bread crumbs/ fresh bread powder
1 tsp garlic
1 tsp mango powder/Amchur or to taste
1 tsp red chili powder or to taste
1 tsp cumin powder or to taste
garam masala to taste (Optional)
salt to taste
oil for deep frying

Method

1. Mix the potatoes, vegetables and cabbage.
   
2. Add the garlic, amchur, red chili powder, cumin powder, garam masala if using and salt. Mix well.
   
3. Now slowly mix in bread crumbs 1/4 cup at a time, till you feel the mixture is dry enough and holds the shape.
   
4. Make a small ball and shape it anyways you like, using a heart shape cookie cutter, or the cover of a round bottle.
   
5. Roll it in some more bread crumbs. Keep aside.
   
6. Repeat the same for the rest of the mixture.
   
7. Deep fry the cutlets till golden brown.
   
8. Serve with tomato ketchup or chutney.
   

20th 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
    

This is one way I like my vegetables in soup all pureed where I cannot see the vegetables and nothing floating, its not the way hubby dear likes it so I will make a chunky soup the next time for him. And it is quick too.

Ingredients
1 tomato, cut into big chunks
1/4 cup carrots, cut into 1/2 inch cubes
1/4 cup beans, cut into 1/2 inch pieces
1/4 cup onions, sliced
1/4 tsp garlic powder
1/4 cup water/ milk
salt to taste
pepper to taste

Method

1. Pressure cook all the vegetables for up to 4 whistles.
   
2. Let the steam out naturally.
   
3. Puree it when cool. Pass it through a sieve.
   
4. Put it back on the heat, add milk or water as required.
   
5. Add salt, pepper and garlic powder.
   
6. Bring to a boil.
   
7. Serve hot.
   

19th 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
    

Navratan Khorma is a Mixed Vegetable curry with Cottage cheese and dry fruits cooked in curds. I had been looking for this recipe for long, I always had this as the second option in restaurants, first always being Paneer butter masala. I finally got this recipe in Hawkins Futura Recipe Book, and it was an instant hit with everyone. Best part is that we can make this during fasts where we do not cook with onion and garlic, and feel free to use any veggies you have at hand. The original recipe asks for you to cook it in the pressure cooker for about 1 minute, futura does not have the whistle system, but I prefer cooking it on Dum that way I can decide on how crisp or cooked the vegetables have to be, but if you are in a hurry then cooker will be the best option.

Ingredients (Serves 10)
150 gms paneer, cut into cubes (Original recipe requires you to fry the paneer, I prefer not too)
1/4 cup milk
2 inch ginger
12 garlic (Indian), 6 if using the big ones (Skip this if making during fast)
1 cup fresh coriander leaves, washed and chopped
4 green chilies, or to taste
1 cup cauliflower, cut into small flowerettes
2 cups frozen peas or fresh
2 medium potatoes, cut into 1 cm cubes
3 medium carrots, cut into 2 cm cubes
12 beans, cut into 1 cm strips
1 tsp turmeric powder
2 tsp cumin powder
1 tsp red chili powder
1 tsp garam masala
2 large tomatoes, pureed
1.5 cups yogurt, beaten well
1/4 cup, pineapple, cut into 1 cm pieces
2 tbsp cashew nuts, broken to small pieces
12 almonds, blanched and sliced
2 tbsp raisins
salt to taste
water as needed for cooking
2 tbsp ghee

Method

1. Grind ginger, garlic, green chili and coriander leaves to a smooth paste adding just enough water to help in grinding. (1/4 cup)
   
2. Heat ghee in a non stick pan, add the above paste and cook till it turns golden brown. keep sprinkling the milk from time to time to avoid sticking.
   
3. Add the turmeric, cumin, red chili and garam masala. Stir fry for 1 minute. Add the tomato puree and cook will oil separates.
   
4. Reduce the heat to low, add the curds, vegetables, salt and 1/2 water. Mix Well
   
5. Cover and cook till the vegetables are all cooked.
   
6. Add the paneer, pineapple, cashews, almonds and raisins. Cover and simmer for about 3 minutes more. Add milk if the gravy had dried up.
   
7. Serve hot with parathans.
   

Cooker Version

1. Grind ginger, garlic, green chili and coriander leaves to a smooth paste adding just enough water to help in grinding. (1/4 cup)
   
2. Heat ghee in a cooker, add the above paste and cook till it turns golden brown. keep sprinkling the milk from time to time to avoid sticking.
   
3. Add the vegetables, turmeric, cumin, red chili and garam masala. Stir fry for 2 minute.
   
4. Add the tomato puree, curd and 1/2 cup water. Mix Well.
   
5. Close the cooker, bring to full pressure on high heat. Reduce heat and cook for 1 minute.
   
6. Remove from heat, and release the pressure.
   
7. Once the pressure is released open the cooker.
   
8. Place the cooker on medium heat, add paneer, pineapple, cashews, almonds and raisins. Simmer for about 3 minutes.
   
9. Serve hot with parathans.
   

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

Back to Sindhi Recipe List

This goes to Srivalli's Curry Mela.

One Friday morning hubby dear calls me at 10:30 AM and tells me few friends are coming over for lunch. Great Fridays are the days I don't have much left in the fridge. That's when decided to make a mixed vegetable, use a little bit of everything. Then realized did not have tomatoes, so used sour cream instead. This dish was made on the go just decided to add kitchen King Masala at the spur of the moment and loved the idea. I made paneer along with it again without tomatoes, since I always have paneer at hand. Everyone loved this dish, hubby realized there was none left for me and left what he had in his plate for me to taste and I should say it sure tasted great. We did not know what to call it so Hubby suggested Vegetable Badshahi since we were using Badshah's Kitchen King Masala.



Ingredients
1 onion, chopped
1 potato, diced
1 cup mixed vegetables (carrots, beans, corn, peas)
1/4 cup sour cream
1/4 cup milk
1 inch ginger, grated
1 tsp garlic paste
2 green chilies, chopped
1/2 tsp coriander powder
1/2 tsp red chili powder
pinch of turmeric powder
1 tsp Badshah Kitchen King Masala
salt to taste
fresh coriander leaves for garnish

Method

1. Heat oil in a pan, add the onions and cook till translucent.
   
2. Add ginger, garlic and green chilies. Cook for a minute.
   
3. Add all the masalas, coriander powder, red chili powder, turmeric powder, kitchen king masala. cook for another minute or till the oil separates.
   
4. Add the sour cream, mix well.
   
5. Add the vegetables, salt and milk.
   
6. Mix well and cook covered on Low heat till all the vegetables are cooked well. About 1/2 an hour.
   
7. Check seasoning, add more milk if a gravy is needed and bring it to a boil.
   
8. Garnish with coriander leaves and serve with roti, puri, chapati or Phulka.