SINDHI KADHI

Sindhi Kadhi is the most popular dish among all the Sindhi people. We serve this with rice , khicha kachri ( fryums) and sweet boondi along with this kadhi.

Every weekend , its a comfort food for most of the sindhi families.

This kadhi is not like other kadhis which have curd in it, this has a besan base and tastes amazingly delicious.

Recipe:

Ingredients:

• 5 tbsp vegetable oil
• 1 tsp asafoetida/ hing
• 1 tsp cumin seeds/ jeera
• 1 tsp mustard seeds / rai
• ½ tsp fenugreek /methi seeds
• 10-12 curry leaves
• 2 green chillies slit lengthwise
• 3 tbsp gram flour/ besan
• 1 tsp turmeric powder
• 1 tbsp chilli powder 
• 2 tbsp jaggery pulp
• 3 tbsp imli/tamarind paste
• 8-10 bhindi slit lengthwise
• 2 big potatoes potatoes cut to medium chunks
• 3-4 pieces drumstick
• 1 medium tinda/ apple gourd cut into 4 long chunks
• 2 medium tomato- chopped 
• 8-10 cluster beans
• Salt to taste
• Coriander for garnish

Method:

• Take a big cooking pot , put oil and 3 spoon besan - the flame should be medium high.
• Now add jeera , rai and methi dana - let it cook for 2 mins.
• Now add green chilli , curry pata and let the besan color change to golden brown- keep mixing in intervals so that the besan does not burn .
• Now add 2 glasses of water along with salt and turmeric - let this boil.
• Meanwhile , in a different fry pan - semi fry the veggies in hot oil (Potato, bhindi , tinda)
• Now add these veggies in that boiling water , along with the drumstick , cluster beans (n washed and cut long ) and tomatoes small cut .
• Now let it cook 10 min .
• Once you feel all veggies are soft - add imli and jaggery.
• Now give tadka in this kadhi - in a small pan add oil, red chilli and hing.
• Once you see the entire kadhi is well combined after the tadka and veggies are tender - it’s ready.
• Sprinkle coriander and its ready to serve.

Happy cooking.

EGGLESS VANILLA CAKE (With gooey chocolate on top)

An airy, spongy, light as a feather cake that also tastes similar to the butter cake that you get at the bakeries.

So, every once in a while there has to be cake baking at home .

Now, Father loves vanilla and sister need chocolate . So , i came up with this trick to make both of them happy.

Basic vanilla cake and drizzling melted chocolate on top.

And it worked , the chocolate comes out really gooey and amazing.

Recipe:

Ingredients:

• 1 cups All purpose flour/ Maida
• 1 tsp baking powder
• 1/2 tsp baking soda/ sodium bicarbonate
• 1/2 tin/ 200gm sweetened condensed milk
• 1/4 cup softened butter
• 100 ml milk
• 1 tsp White vinegar
• 1 tsp vanilla extract/ essence
• Small chunks of dark chocolate - 15-18 chunks(melted)

Method:

• Grease 9” round cake tin and preheat the oven at 180 degrees.
• In a mixing bowl, assemble the flour, baking powder and baking soda, mix with a spoon and sieve once to make the mixture uniform. 
• In a bowl add milk and vinegar and keep aside 5 mins for it to curdle .
• In another mixing bowl assemble the butter and the condensed milk and beat (with a hand mixer or a wire whisk) until the mixture is combined, about a couple of minutes. 
• Mix in the milk and vinegar kept aside along with vanilla essence and beat again.
• Stir in the flour mixture and mix with a spoon, and beat until the mixture is uniform and smooth and there are no lumps. This shouldn’t take more than a couple of minutes with an electric hand mixer/beater. Be careful not to over beat as this tends to make the batter stiff which might result into a harder textured cake. 
• Pour the batter into the cake tin and add the melted small chocolate chunks on top and make swirls using a toothpick. 
• Bake for 35 mins at 180 degree, check once and if not done - bake for another 5-7 mins.

Happy baking.

MANGO SALSA

This mango salsa is our go-to recipe when mangoes are ripe and in season! My family loves it.
This salsa is simple to make, packed with flavor and texture, and pairs well with so many dishes. It’s also a great stand-alone side dish or perfect with some crunchy chips!

Recipe:
Ingredients:

• 3 cups mango chopped in chunks
• 1/2 cup onion finely chopped
• 1/4 cup capsicum finely chopped
• 4 Green chillies finely chopped
• 1/4 cup tomato finely chopped
• Few coriander leaves chopped
• 2 tablespoons lime juice
• salt to taste

Method:

• Place the mango, onion, tomato, green chillies, capsicum and coriander in a bowl.
• Stir in the lime juice and salt.
• Serve immediately or cover and refrigerate for later use.

Happy cooking.

SEYAL PEAS PANEER (Cottage cheese in onion base)

Seyal bhaji is loved by every sindhi. We make almost all veggies in the same base and enjoy it.
Its a basic onion tomato base , but the taste lingers in your mouth throughout the day.
Yes, it is that amazing. So , when you are bored of having paneer in slurpy curries this semi dry dish is your go-to thing.

Recipe:
Ingredients:

• 250g paneer/ cottage cheese
• 1/4 cup green peas
• 1 tsp jeera/ cumin seeds
• Some fresh coriander, chopped
• 2 green chillies, chopped
• 4 tbsp oil
• 1 tbsp red chilli powder
• 3 medium diced tomatoes
• 2 big chopped onions
• 2 tsp garam masala powder
• 1 tsp kitchen king masala
• 1 tsp turmeric/haldi powder
• Salt to taste
• 1/2 cup water

Method:

• Heat the oil in a pan on a medium heat and put jeera.
• Add the chopped onions and green chilli cut.
• Now saute the onion till it changes color and add the tomatoes along with all dry spices.
• Now add the green peas and cover and cook till peas are soft.
• Small dice the paneer and add in the onion tomato sauce.
• When the oil separates from the tomatoes, add chop the fresh coriander and sprinkle over the paneer.
• Cover and cook for 2 mins, and its ready to serve.

Notes:

For the onion salad - I just cut onion rings and added some red chilli powder , salt and a some lemon juice.

Happy cooking.

ANDA BHURJI ( Indian style scrambled eggs)

Egg bhurji is a dish popular in the India, especially north and western India. The preparation is simple sauteed chopped onions, chilies and optional spices. It is usually served with rotis, bread or pav.
Its is a great option for breakfast, lunch or even dinner- because its easy to prepare and tastes super yum.

Recipe:

Ingredients:

• 4 tbsp oil
• 4 eggs
• 2 medium onion finely chopped
• 1/2 tsp Jeera/ Cumin seeds
• salt to taste
• 3 medium tomato finely chopped
• 1/2 tsp red chilli powder
• 1/2 tsp Turmeric/Haldi powder
• 3 chopped green chili
• Few curry leaves
• 2 tbsp coriander leaves finely chopped

Method:

• Heat oil in a pan , add jeera , green chilly and curry leaves and fry for a minute.
• Add onions and cook till it is golden brown in color.
• Next put in the tomatoes along with red chili powder, haldi powder, salt and cook till the tomato is soft.
• Next add coriander leaves and mix well.
• Finally add the eggs and stir well to scramble - mix nicely and cook till the egg is done.
• Serve hot.

Happy cooking.

GARLIC FLAVORED KURMURA (Evening snacks)

South Indian style KURMURA .
Yes, that's what my family named it .
Its easy and perfect snack for every day , just make a huge batch once and lasts for a good one week.

Recipe :

Ingredients:

• 2 cup rice kurmura
• 1/4 cup Peanuts
• 12-15  garlic cloves
• 5 Green chillies small cut
• Few curry leaves
• Salt to taste
• 1 tsp Red chilli powder
• 1 tsp Turmeric/ haldi powder
• 1 tsp Cumin / jeera seeds
• 1 tsp Mustard/ Rai seeds
• Oil

Method:

• Take a big pan and add oil, let it heat up . 
• Now add garlic with the some skin on it - no need to crush it.
• Now add peanuts along with rai , jeera ,haldi and salt - let it cook for a 2 mins until you see peanuts and roasted and garlic changes its color.
• Add green chilly and curry leaves and let it cook for a min., now add kurmura and roast till crisp.
• Once the kurmura is nicely crisp - it’s ready to serve.
• Store in airtight container , and stays fresh for a week.

Happy cooking.

INDO CHINESE FRIED RICE

Indo Chinese & vegetable fried rice makes a quick meal. Easy, quick and delicious fried rice recipe that kids and adults would love alike. Flavorful rice in just 20 minutes with goodness of veggies.

Recipe:

Ingredients:

• 3 tablespoons vegetable oil, divided
• 2 Big onions roughly chopped
• 1/2 cup chopped carrots
• 1/2 cup roughly chopped capsicum
• 1/4 cup corns
• 1/4 cup mushroom cut
• 1/4 cup french beans small cut
• 4-5 green chillies ( long slitted )
• 1 tablespoon peeled and minced fresh ginger
• 2 teaspoons finely minced garlic
• Salt and pepper to taste
• 2 cups Basmati Rice
• 1 tbsp soya sauce
• 1 tbsp Chiili sauce
• 1 tsp Tomato ketchup
• 1 tsp Vinegar

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Method:

• Wash and soak the rice for 30 mins.
• Now, cook the rice until 80% done- keep aside and let it cool.
• Meanwhile, put oil in a big frying pan and add green chillies, ginger and garlic chopped- cook for a min till the garlic changes color.
• Now add onions and other veggies and saute for 3-5 mins on high flame - keep tossing them.
• Add cooked rice , salt and pepper along with chilli sauce, tomato ketchup and soya sauce.
• Mix for a good 2 mins, add dash of vinegar and cover for 5 mins.
• It’s done and ready to serve.

Happy cooking.

PEAS / MATAR PARATHA (Green peas stuffed flatbread)

I am helplessly in love with peas and creating delicious recipes like matar paratha and many other.
I like having this paratha for any meal of the day .
The best way to enjoy a matar paratha is with loads of butter, curd and a piping hot masala tea (chai) / coffee and SINDHI PAPAD- because we sindhi people need papad with almost everything. This combination is totally a winter bliss and always a classic Indian breakfast. That never goes out of fashion. 

Recipe :-

Ingredients:

Stuffing of Peas/ Matar :

• 2 Cup fresh green peas
• 2 tablespoon cooking oil
• 1 teaspoon cumin seeds (jeera)
• 1/4 teaspoon garam masala powder
• 1 tablespoon grated ginger
• Salt to taste
• 2 green chillies chopped
• 1 teaspoon chilli flakes
• 1 teaspoon mango powder (amchur powder)

Paratha Dough:

• 2 Cups wheat flour (atta)
• Water to bind the dough
• 1 teaspoon cooking oil + for cooking each paratha

Method:

For the filling :

• First,  wash the green peas and blend for few seconds in chopper .
• Now heat oil in a pan , add jeera , cut green chilli, ginger and let it cook for a min.
• Now add crushed peas along with chilli flakes , salt , amchur powder and garam masala powder.
• Mix everything nicely for 2 mins and switch off the flame.
• The stuffing is ready , take this mixture out in a bowl and let it cool .

For the Paratha dough:

• Add the wheat flour and vegetable oil in a bowl. 
• Now gradually mix in the water a little at a time to help bring the dough together. 
• Using your fingers knead the dough into a ball until smooth and soft.
• Let it rest for 10 mins.

For making the peas Paratha:

• To make the Paratha, heat a griddle pan (tawa) over medium heat.
• Pinch a lemon size portion from the dough. Shape it into a round ball. Roll out this ball into a small disc on a rolling board using the rolling pin.
• Add one tablespoon of the peas stuffing in the center of the rolled out disc. Be careful not to overstuff the paratha.
• Bring together the edges of the dough to seal the peas stuffing. Gently press the disc with the pressure of your palm. Now roll the stuffed paratha lightly to the size of a chapati or roti.
• Now cook the rolled paratha on a preheated griddle (tawa) from both the sides until the paratha is cooked.
• Apply a teaspoon of ghee/oil on each side of paratha, gently press it with a flat spatula and cook till uniformly crisp from both sides.
• Serve matar paratha warm with raita, curd ,pickle or the amazing SINDHI PAPAD. 

Happy cooking...

EGGLESS RED VELVET CAKE WITH BUTTERCREAM FROSTING

This Eggless Red Velvet Cake is moist, rich, and amazingly tasty! Lovely layers of tender vibrant sponge red cake with fluffy , rich and easy buttercream frosting. I promise you will not miss the eggs. This easy dessert is the perfect showstopper for any occasion.

So, there are very few bloggers whose page will be bookmarked on my system , one among them is this beautiful - http://cookingdiarybyshruti.com/
I got this eggless cake inspiration from her .

And , the buttercream frosting inspiration is my favorite - https://bakewithshivesh.com/

Recipe:

Eggless cake:

Ingredients:

• 2 cups Maida / All purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 2 tbsp cocoa powder
• 1 tbsp cornflour
• ¼ tsp salt
• 1 ¼ cup white sugar
• 1/2 cup oil
• 2 tsp vanilla extract
• 1 cup buttermilk ( milk + vinegar/lemon juice)
• 1 tsp vinegar
• 1 tbsp red food color

Buttercream Frosting:

• 1 cup butter( I used Amul)
• 2 cup powdered sugar, sifted
• 1 tbsp Vanilla essence
• 1-2 tsp milk

Method:

• In a bowl sieve all the dry ingredients i.e flour, baking soda, baking powder, corn flour, salt, cocoa powder and keep aside.
• In another bowl whisk oil and sugar together, until the sugar dissolves completely. Add in the buttermilk and mix well. Now add in vanilla, vinegar, red food colour.
• Combine everything.
• Add in the dry ingredients and mix until your have a smooth batter. Pour the batter in two 4 inch cake tins.
• Bake in a pre- heated oven for about 35 to 40 mins at 180 degrees.
• Let the cake cool completely once baked, before adding the frosting.
• For the Buttercream Frosting, whisk butter until its light and creamy. Now add in powdered sugar in batches, until its all combined. Lastly add in vanilla and milk if required.
• Whisk it all, until it is smooth and shiny- make sure to scrape the sides of the bowl .

To assemble:

• I have made four layers from two cakes - you can work with two layers also.
• Firstly cut two equal layers from each cake.
• Now , moisten the cake on one side with sugar syrup ( sugar plus water - 1:1 ratio).
• Take a serving platter, keep a layer and add the frosting- likewise repeat the other three layers also.
• Top the last cake layer with the luscious buttercream frosting, add in your favorite toppings ( i added colorful balls and some Nutella ) and you will be ready to serve.

Happy Baking.

KANDA POHA (FLATTENED RICE SNACK)

Poha is a delicious, easy to make savory dish enjoyed as a goodful breakfast or a snack. Originally a Maharashtrian dish, poha is a light, fluffy dish made with flattened rice seasoned with onions, potatoes and warming spices. Eat it any day , it fills your soul and is a fuss free cooking dish so enjoyed at the fullest.

Recipe:
Ingredients:

• 1 and 1/2 cup Poha
• 1/2 cup Potato ( peeled and small chopped )
• 2-3 tbsp Vegetable Oil
• 1/2 tsp Mustard Seeds
• 1 tsp Cumin seeds/ Jeera
• 10-12 Curry Leaves
• 2 Green Chilli chopped
• 2 medium Onion chopped
• Salt to taste
• 1/2 tsp Turmeric Powder
• 1 tsp red chilli powder
• 1 tbsp Lemon Juice
• 1 tsp Sugar
• 2 tbsp Coriander chopped 

Method:

• Wash the poha and soak in enough water till it softens. ( Be careful at this step so that Poha doesn’t become soggy )
• Drain the poha in a big strainer and let the excess water drain nicely.
• Keep aside.
• Heat oil add 2 tbsp oil in a pan, when the oil is hot, add mustard seeds , cumin seeds and curry leaves and let them crackle or a few seconds.
• Add green chilies and onion and fry for 2-3 minutes.
• Add potato cut along with salt and turmeric powder- cover and cook till the potatoes are soft. 
• Now add lemon juice, sugar, red chilli powder and soaked poha and mix well.
• Cook for 2-3 minutes on low heat covered.
• Garnish with fresh coriander and serve hot.

Happy cooking.

Notes:

You can add peanuts , peas , carrot and tomatoes too.

It tastes delicious that way also.

PURI BHAJI ( POTATO CURRY WITH FRIED FLATBREADS)

This is like a simple potato curry that is brimming with goodness of tomato , ground spices and hearty potato. 

There are various different ways of cooking this sabzi in communities of India , but my family recipe include basic ingredients. This has got to be my favourite one and as much as the combination of puri aloo is great for festivals and celebrations. It’s also one that as Indians we enjoy into for breakfast , especially SINDHI people.

Recipe:

Ingredients:

Aloo sabji:

• 3 medium potatoes cut into cubes
• 3 tbsp vegetable oil
• Pinch of asafoetida
• 3 green chilles finely chopped
• 2 medium tomatoes finely chopped
• 1 tsp cumin seeds/ Jeera
• 1 tsp coriander powder
• 2 tsp chilli powder
• 1 tsp haldi powder / Turmeric powder
• Salt to taste
• Few curry leaves
• 1 cup water
• Fresh coriander for garnish

Puri:

• 2 cups wheat flour
• Pinch of salt
• 3 tbsp vegetable oil
• Water - Enough to knead a soft dough
• Oil for deep frying

Method:

Aloo Sabji :

• In a pressure cooker heat the oil on a medium flame. 
• Add the asafoetida  and cumin seeds and let it cook for a couple of seconds. 
• Now add the tomatoes chopped along with dry spices, chilies , curry leaves and potato, mix nicely for a good 2-3 mins.
• Once you see that the mixture tends to leave a little oil, add in the water and close the lid.
• Cook for 4 whistles.
• Now check if the potato is soft , once done - sprinkle coriander and serve hot.

Puri:

• Add the wheat flour, salt and vegetable oil in a bowl. 
• Now gradually mix in the water a little at a time to help bring the dough together. 
• Using your fingers knead the dough into a ball until smooth and soft.
• Let it rest for 10 mins.
• Knead the dough once again and divide into equal balls (you should get about 15-17 portions). Flatten the ball and rub with a little oil; roll out into a small disc. 
• Heat oil in a kadhai for deep frying.
• Deep fry the puri in the oil. 
• At this stage it will sink into the oil gradually rising to the surface. Using a frying spoon press lightly until it puffs up and then turn it over and cooking for 2-3 seconds. 
• Lift the puri out and drain on tissue paper whilst you make the rest. 
• Serve them hot and puffed .

Happy cooking.

PUNJABI CHANA MASALA

Punjabi chana masala is very delicious and spicy recipe .To give it a typical Punjabi flavor chana masala is added with tamarind chutney. 
Punjabi chana masala goes well with jeera rice pulao, naan, tandoori roti and green chutney with salad.

Recipe:
Ingredients:

• 1 cup Chickpeas
• 5 tbsp of Oil
• 2 tsp garlic (finely chopped)
• 2 tsp ginger (finely chopped)
• 2 green chili (finely chopped)
• 2 onions (finely chopped)
• 2 tomatoes (pureed)
• 1 tbsp Tamarind Paste
• Pinch of baking soda
• Pinch of Asafeotida
• 1/2 tsp Cumin Seed
• 2 tsp Chili Powder
• 1 tbsp Coriander Powder
• 1 tbsp Chana Masala
• 1 tsp Garam Masala
• 1 tbsp Coriander Leaves (finely chopped)
• Salt to taste

Method:

• Wash the dry chickpeas and soak them in a big bowl with three cups of water or atleast 1 inch above the top of the chickpeas. The chickpeas tend to soak up all the water. Keep them overnight or 6 – 8 hours.
• Pressure cook the soaked chickpeas with a pinch of baking soda and salt for 5-6 whistles or till done.
• Meanwhile heat oil in a heavy bottomed pan; add cumin seeds and asafeotida.
• When seeds start to splatter add green chili, ginger and garlic. Sauté for 2-3 minute till the raw smell goes off.
• Then add onion chopped and sauté till onions are translucent. Add tomato puree along with coriander powder, chana masala, garam masala. Mix all the ingredients well and cook till tomatoes are tender and mixed properly with other ingredients.
• When the masala starts to leave the sides add the chickpeas. Stir well and cover and cook for 10 – 15 minutes.
• Mix tamarind paste and stir well.
• Add 1/2 cup of hot water if chickpeas look too dry and simmer further for 5-10 minutes.
• Sprinkle garam masala over it. Keep the lid on for 15 mins for the chickpeas to absorb all the flavours.
• Now take out the chana masala in a serving bowl and garnish with coriander leaves.
• Ready to serve.