08.19.11

Varyoon Patata Recipe

Ingredients:
2 Dal Wadis (Broken into pieces)
4 Potatoes (peeled and cut in cubes)
2 Onions (Chopped)
3 Tomatoes (Chopped)
1 tsp Cumin Seeds
2 tblsp Coriander Powder
1 tsp Red Chilly Powder
1/2 tsp Turmeric Powder
Salt to taste
Water
Oil
How to make varyoon patata:
  • Heat oil in a wok or kadai.Add Cumin seeds and let it splutter.Then add chopped onions and fry till golden brown.
  • Add wadis and saute for a minute.
  • Add potatoes and mix well.Now add tomatoes and all the powdered spices.Fry for few minutes.
  • Add enough water for the gravy and cook covered till wadis and potatoes are done.
  • Serve Hot with Phulkas.

08.19.11

Turi Bhaji Recipe

Ingredients:
800 gms Turi (Peeled and chopped)
2 Onions (Chopped)
2 Tomatoes (Chopped)
2 tsp Red Chilly Powder
2 tsp Coriander Powder
1/2 tsp Turmeric Powder
2-3 Green Chillies (Chopped)
Salt to taste
Oil
How to make turi bhaji:
  • Heat oil in a pressure cooker and add chopped onions and green chillies.Fry till they turn golden brown.
  • Add chopped turi,turmeric powder and salt.Mix well and cook for 2-3 minutes on low flame.
  • Now add chopped tomatoes and cook till they turn soft.
  • Pressure cook it till vegetable is cooked.
  • Mix well and serve hot.

08.19.11

Tosha Recipe

Ingredients:
250 gms Plain Flour
1/2 Cup Curd
1/2 tsp Cooking Soda
1/2 tsp Salt
1/2 Cup Oil
2 1/2 Cup Sugar
3 Cup Water
How to make tosha:
  • Mix the flour,cooking soda,salt,oil and yogurt.Knead it into a stiff dough .
  • Make long shaped rolls (like kebabs)
  • Heat oil in a wok or kadai and fry these rolls till they are golden brown.
  • Alongside prepare syrup by heating 3 cup water and suagar.Let this syrup have a thick consistency.
  • Dip the fried rolls or toshas in this syrup.
  • Remove from heat and let it cool.
  • Toshas are ready.

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08.19.11

Tidali Dal Recipe

Ingredients:
100 gms Black Gram
100 gms Channa Daal
100 gms Split Moong Daal (Chilka)
1 Onion (Chopped)
2-3 Green Chillies (chpped)
2 tsp Turmeric Powder
1 /4 tsp Asafoetida
2 tsp Cumin Seeds
Salt to taste
Water
Oil
How to make tidali dal:
  • Soak all 3 dals in water for about 3 hrs.
  • Heat oil in a pressure cooker and add asafoetida,cumin seeds. Let them splutter then add onions and green chillies.Fry till golden brown.
  • Add soaked dals,turmeric powder and salt.Mix well.
  • Pressure cook the dal by adding 6 cups of water till dals are done onlow flame.
  • Serve Hot with chapatis or rice

08.18.11

Sindhi Pakora Recipe

Ingredients:
250 gms Gramflour (Besan)
100 gms Cabbage (chopped)
100 gms Cauliflower (Chopped)
200 gms Onions (chopped)
3-4 Green chillies (chopped)
1 Carrort (grated)
1 tsp Pomegranate Seeds (crushed)
1 tsp Red Chilly powder
Salt to taste
Oil for deep frying
How to make sindhi pakora:
  • Mix all the cut vegetables, gramflour along with spices.Add adequate amount of water to make a thick batter.Make rectangular balls.
  • Heat oil in a wok or kadai.Fry the rectangular balls till golden brown.
  • Drain the balls and cut them in half.Now fry them again till they get crispy.
  • Serve hot with choice of chutney or ketchup.

08.18.11

Sindhi Mutton Biryani Recipe

Ingredients:
1 kg Mutton
1 kg Basmati Rice
1 Cup Yogurt or curd
4 Onions (chopped)
4 Tomatoes
1/2 kg Potatoes
1 tblsp Red chilly powder
2 tblsp Coriander Powder
1 tblsp Ginger garlic paste
1 Bay Leaf
Salt to taste
Lemon juice (approx 3 lemons)
1/4 kg Dried Apricots (Soaked in hot water )
Handful of Mint Leaves (chopped)
4-5 Green Chillies
Oil
How to make sindhi mutton biryani:
  • Heat oil in a pan and add chopped onions.Fry till golden brown.Take out half the fried onions and keep aside.
  • Now mix in the mutton pieces,powdered spices and yogurt.Cook it till the water evaporates.
  • Add chopped tomatoes,potatoes,pulp of dried apricots,slit green chillies to it and cook till potatoes are done.
  • Take another pan and boil rice with handful of mint leaves till they are half cooked.
  • Take a handi or pot and make a layer of rice and top it with mutton.Repeat till its finished.
  • Sprinkle some mint leaves and rest of the fried onions on top.Cover it tightly and cook on low flame till rice is done.
  • Serve Hot

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08.18.11

Sindhi Kadhi Recipe

Ingredients:
250 gms Tuvar Daal (Arhar)
200 gms Okra (Bhindi)
50 gms Cauliflower (Cut in florets)
50 gms Flat Beans (cut in pieces)
1 Drum Stick (Cut in pieces)
1 Potato (Peeled and cut in cubes)
1-2 Tomatoes (chopped)
1 Onion (chopped)
2-3 Garlic Cloves
1 Bay Leaf
1 Piece Cinnamon
2 Cloves (Laung)
A pinch of asafoetida
1/2 tsp Fenugreek seeds
1/2 tsp mustard seeds
2 Kashmiri Chillies
5 Cup water
Oil
How to make sindhi kadi:
  • Pressure cook tuvar daal in 5 cups water along with chopped onions,garlic and tomatoes for half and hour.
  • When the steam is out let it cool and grind it.
  • Heat oil in a pan and add asafoetida,fenugreek & mustard seeds,cinnamon,cloves,bay leaf.Saute for few minutes and add the tuvar daal mixture to it.Bring it to a boil.
  • Now add all the cut vegetables to the above boiling kadhi and mix well.
  • Peel and cut the drumstick and put it in the daal.
  • Let the kadhi boil for about half an hour.
  • Fry the kashmiri Chillies in a little oil and garnish the kadhi.
  • Serve hot

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08.18.11

Sindhi Channa Recipe

Ingredients:
2 Cup chickpeas or Channa (Soaked overnite)
3-4 Onions
3 Tomatoes (grated)
2 tsp Ginger Garlic (crushed)
8-10 Peppercorns
2-3 Bay Leaves
5-6 Cloves
2 Badi Elaichi (Black Cardamom)
1 tsp Coriander Powder
1/2 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
1/2 tsp Black Pepper Powder
1 tsp Amchur Powder
1 tsp Cumin Seeds
Salt to taste
Oil
How to make sindhi chana:
  • Take a pressure cooker and add soaked channa with 5 cups water,sliced onion (1),bay leaves,cardomom,cloves,peppercorn and salt.Let it cook on a low flame till channas are done.
  • When Channas are done drain the water and separate whole spices.Keep aside.
  • Now puree the remaining onions.
  • Heat oil in a pan and add cumin seeds.Let it splutter and add ginger garlic and pureed onion. Fry till golden brown.
  • Now add tomatoes,turmeric powder,amchur,coriander,pepper, garam masala powder and fry for 5-6 minutes.
  • Add the drained channa water (stock).Mix well and let it boil for 10 minutes.
  • Serve hot with pooris.

08.18.11

Seviyan Ji Khirni Recipe

Ingredients:

2 liter Milk
3 tblsp Vermicelli (Seviyan broken)
2 Cups Sugar
15-20 Strands of Saffron (Soaked in milk for few minutes)
1 tblsp Desi Ghee for frying seviyan
1/2 Cup Almonds and Pistachios(Soaked in hot water and peeled and sliced)
5-6 Cardomoms (peeled)
1 Cup Water
How to make seviyan ji khirni:
  • Heat ghee in a pan and fry seviyan in 1 tblsp ghee till golden brown.Keep it aside.
  • Boil milk in a wok or kadai.Add fried seviyan,cardomom and soaked saffron in it.Boil again till seviyan become soft and milk is reduced to half its quantity.
  • Add sugar and keep stirring till it is dissolved.
  • Mix in the nuts.
  • Serve hot

08.18.11

Satpura Phulko Recipe

Ingredients:
2 Cup Wheatflour
1/4 tsp Black Pepper
Salt as per taste
4 tsp Oil
Water
How to make satpura phulko:
  • Mix wheat flour,salt,black pepper,2 tsp oil and adequate water.Knead it into a soft dough.Keep aside for 5 minutes.
  • Take a portion of this dough and roll it into a disc shape. Now with a knife cut it into 4-5 pieces.
  • Sprinkle some oil and wheatflour and roll all the pieces. Now roll it like a chapati.
  • Heat a tawa and roast the rolled chapatis from both sides by applying oil.
  • Serve hot with a choice of sabzi.