Sindhi Koki
Ingredients
1 cup wheat flour
3-4 tbsp ghee
2-3 tbsp coriander, finely chopped
2 tbsp mint, finely chopped
1-2 green chilies, finely chopped
1 tsp turmeric powder
1/4 tsp jeera
1/4 tsp dry pomegranate seeds
A pinch of ajavain
A pinch of black pepper powder
Salt to taste
Method
Take wheat flour in a big bowl and add turmeric powder, ajavain, jeera, green chilly, ginger, black pepper, salt, dry pomegranate seeds, coriander, mint and one tbsp ghee into it. Mix well and now with help of water knead a soft dough. Cover and keep the dough aside for 10-15 minutes to set.
Knead the dough again, until smooth. Preheat tawa with some ghee. Roll the dough like a chapatti. Now place this rolled chapatti over the tawa. Roast the chappati on both side for about 30-40 seconds and take it off the flame. Likewise prepare all koki.
Sindhi Thali
Aloo Taryal (Fried potato)
Ingredients
3 potatoes, diced
Salt to taste
1 tsp dhaniya powder
1 tsp red chilli powder
1 tsp amchoor powder
1 tsp turmeric powder
Oil for frying
2 tsp coriander leaves, finely chopped
Method
Heat oil in a pan and add potatoes. Fry till golden in colour. Now cover the pan and cook on simmered flame till the potatoes are tender. Keep stirring and checking in between. Remove excess oil. Add all the dry masalas. Stir and garnish with coriander leaves.
Daal Pakwaan
Ingredients for Daal
1 cup chana dal (split bengal gram), soaked for 4 hours and drained
1/4 tsp turmeric powder
Salt to taste
1 tsp jeera
1/4 tsp hing
Ingredients for Pakwans
2 cups plain flour (maida), kneaded
Oil for frying
1 tsp jeera
Salt to taste
Method for Daal
Pressure cook chana dal until tender with turmeric powder and salt. Season with little ghee adding jeera and hing.
Method for Pakwans
Roll the kneaded maida like a chapatti. Prick all over, with a fork. Deep fry until golden brown.
Sindhi Sai Bhaji
Sangeeta Pamnani
Ingredients
1 bunch palak (spinach)
½ bunch fresh soa (dill)
4 tomatoes, diced
½ cup chana daal (split bengal gram)
½ tsp ginger paste
1-2 green chillies, finely chopped
1tsp jeera
1tsp dhania powder
½ tsp red chilli powder
½ tsp turmeric powder
1 cup water
2 tbsp oil
Salt to taste
Method
Wash and soak chana daal for about 30 minutes. Meanwhile, chop spinach and dill. Wash thoroughly and drain. In a pressure cooker add soaked chana daal, tomatoes, ginger, green chili and all dry masalas except jeera. Cook this for a few minutes till it turns light brown. Add spinach and dill to the mixture and stir till all greens are wilted. Add water and pressure cook for 2-3 whistles and then let it simmer for 5-7 minutes.
Now with the help of a hand masher, mash unevenly (not completely). In a pan heat oil and add jeera. Now add this to the blended/slightly mashed sai bhaji.
Khirni (kheer)
Ingredients
1 cup milk
2 tbsp makhana (foxnut)
1 tsp sabudana
4 tbsp sugar
2 cardamoms, powdered
1/2 cup mixed dry fruit
1tsp ghee
Method
Sauté makhana in ghee until crisp, pound it coarsely and set aside. Boil milk, add sabudana and makhana and continue boiling. After it becomes thick and is cooked properly, add cardamom. Garnish with dry fruits.
Sindhi Kadhi
Ingredients
1/4 cup oil
1/4 tsp hing
1 tsp fenugreek seeds(methi seeds)
1 tsp mustard seeds
1 tsp jeera
7-8 curry leaves
2 tbsp cup gram flour
1 tbsp salt
1/2 tsp turmeric powder
2-3 green chillies, slited
1/4 tsp red chilli powder
5 cups water
2 cups mixed vegetables, cut small (lady finger, potato, drum sticks, brinjal, cluster beans and cauliflower)
1 cup tomato, finely diced
4-5 pieces kokum or a spoon of tamarind pulp
2 tsp coriander leaves, chopped
Method
Fry vegetables in little oil and keep aside. Heat oil in a heavy bottomed pan and add jeera, mustard and methi seeds, hing and curry leaves. As they splutter, add the gram flour and sauté till the mixture tends to collect together. Once the flour changes the colour add salt, turmeric, green chillies and red chilli powder and mix well. Gradually add water, stirring continuously so that no lumps are formed. Bring it to a boil. Add tomatoes and blend well. Stir in the mixed vegetables and kokum or a spoon of tamarind pulp. Simmer till the vegetables are cooked. Garnish with coriander leaves.
Gujrat
Sabudana Vada
Geeta Javeri
Ingrdients
1 cup sabudana, soaked overnight
4 potatoes, boiled
1 tsp jeera
1-2 green chillies, finely chopped
1 tsp ginger, finely chopped
2 tsp lemon juice
2 tsp coriander leaves, finely chopped
3 tbsp corn flour
Salt to taste
A pinch of sugar
Oil for frying
Method
Drain water completely from the soaked sabudana. Mash the patatoes and mix it with the sabudana. Add salt, sugar, ginger, green chillies, jeera, coriander leaves and lemon juice. Mix it well. Now take some portion of the mixture and shape them into flat round vadas or patties. Do this till all the mixture is utilized. Deep fry the sabudana vadas till golden brown.
Bengali
Dhokar Dalna
Pooja Upadhyay
Ingredients
1 cup chana dal, soaked overnight
2 potatoes, diced
1/2 cup coconut, scraped
Salt to taste
Oil for frying
1 tbsp ginger paste
3 tbsp dhaniya powder
1 1/2 tsp jeera powder
1 1/2 tsp red chilli powder
1/2 tsp turmeric powder
2-3 green chillies
1 tsp garam masala powder
2 tsp coriander leaves, chopped
Method
Drain and grind chana dal to a fine paste. Mix chana dal paste, scraped coconut and salt to taste. Pour the mixture into a greased plate. Steam for 15-20 minutes or till it is cooked. Check by inserting a knife into the cooked mixture. If the knife comes out clean, then it is cooked. Remove from heat, cool a little and cut into diamond shape. Heat oil in a kadai and deep fry till light golden and keep aside. Deep fry the potatoes and keep aside. Heat some oil and add green chillies, ginger paste, dhaniya powder, jeera powder, red chilli powder, turmeric powder and add quarter cup water. Mix well. Reduce heat and continue cooking on medium heat for 3-4 minutes. Add potatoes and cook for another two minutes, stirring occasionally. Stir in two cups of water and bring to a boil. Add fried chana dal pieces, reduce heat and simmer for five minutes. Add garam masala and garnish with chopped coriander.
Telengana
Mutton Chops
Kodati Bhavana
Ingredients
500 gms mutton chops
1/2 tbsp turmeric powder
1 1/2 tbsp ginger-garlic paste
2-3 tbsp red chilli powder
1 1/2 tbsp dhaniya powder
1 1/2 tsp black pepper powder
1/2 tbsp garam masala
1 tbsp jeera powder
Salt to taste
1 1/2 tbsp lemon juice
3-4 green chillies
6-8 curry leaves
2 tsp coriander leaves, finely chopped
3 tbsp oil
Method
Wash the mutton thoroughly and marinate adding turmeric powder, red chilli powder, ginger-garlic paste, jeera powder, black pepper powder, garam masala, dhaniya powder and salt and mix properly. Add lemon juice and leave for 30 minutes. Now take oil in a pan, add curry leaves and green chillies. Fry for 2 minutes. Remove mirchi and curry leaves and keep aside.
In the same pan add marinated mutton and cook till the oil is separated. Add water to the mixture so it cooks properly and the mutton remains tender. Garnish with green mirchi, curry leaves and coriander.
Kharjam Curra
Ingredients
500 gms goat liver, cut into cubes
3 onions, big
6-7 green chilies, chopped
6-8 curry leaves
½ tbsp red chilli powder
2 tbsp turmeric powder
Salt to taste
1 1/2 tbsp ginger-garlic paste
1cup curd
1/2 cup coconut and khaas-khaas paste (1 tbsp khaas-khaas and full coconut, ground to paste)
1 tsp dhaniya powder
1/2 tsp garam masala
2 tsp coriander leaves, finely chopped
3 tsp dill leaves, finely chopped
2 tbsp oil
Method
Clean liver and set aside. Heat oil in a pan. Add onions, green chillies and curry leaves and saute for 5 minutes. Now add turmeric powder, red chilli powder, ginger-garlic paste and mix well. Cook for 2 minutes and then add liver. Wait till the water is absorbed.
Add coconut and khaas-khaas paste. Cook properly for 5-7 minutes, till the liver is properly cooked. Then add curd and salt, mix well. Now add dill leaves and coriander leaves. After 2 minutes on low flame add dhaniya powder and garam masala. Now turn off the heat and mix well. Garnish with chopped coriander.
Rajasthani
Rajgira ka seera
Ruchika Sharma
Ingredients
1 cup rajgira atta (amaranth flour)
1 cup sugar
5 tbsp ghee
2 cups water
6-8 green cardamom
2-3 almonds
2-3 pistachios
Method
In a heavy bottomed vessel or kadai, melt the ghee. Add the rajgira flour and sauté till it starts to change colour. While stirring constantly, gradually add water. Ensure that no lumps are formed. Then add sugar and cardamom powder. Mix well and cook with covered lid over medium heat till the ghee starts to separate at the edges. Garnish with almonds and pistachios.
Ingredients
1 cup moraiyo bhagar (samo rice)
2 cups water
1 tbsp ghee
1/2 tsp jeera
2 tbsp peanuts
1-2 green chilies, finely chopped
1 potato, diced
Salt to taste
Method
Soak moraiyo rice and set aside. In a pan, heat ghee and add jeera and allow them to sizzle and change colour slightly. Add peanuts and stir. Add green chilies, potatoes and salt and cook for 30 secomds. Add moraiyo with the water and stir. Close the lid and cook for around 10 minutes or till done.
