(SAI BHAJI) This is a sindhi recipe . There are numerous versions of this recipe and almost every Sindhi household has its own version. Preparation Time : 10 mins. Cooking Time : 25 mins.
Ingredients
3 tablespoons split Bengal gram (chana dal)
3 cups spinach ( palak), chopped
¾ cup khatta bhaji (khatta palak )
½ teaspoon cumin seeds ( jeera)
1/3 cup onions, chopped
½ cup potatoes, chopped
½ cup brinjals, chopped
2 teaspoons ginger- garlic paste
1 teaspoon chilli powder
2 teaspoons coriander seed (dhania) powder
a pinch turmeric powder (haldi)
2 tablespoons oil
salt to taste
Method
1.
Combine the chana dal with 1 cup of water and pressure cook for 1 whistle. Drain the excess water and keep aside.
2.
Heat the oil in a pressure cooker and add the cumin seeds.
3.
When the seeds crackle, add the onions, potatoes, brinjals and ginger-garlic paste and sauté for 5 to 7 minutes.
4.
Add the chilli powder, coriander powder, turmeric powder and salt and sauté for 2 to 3 minutes.
5.
Add the spinach, khatta bhaji and the cooked chana dal and pressure cook for 2 whistles.
6.
Allow to cool slightly and whisk the mixture well. Reheat and serve hot with rice or rotis. ......................................................................................................................
(POTATO SAUNG)
This is a homestyle Mangalorean potato dish. Simple, yet delicious and easy to rustle up. Serve with steamed rice and dal for a quick and wholesome meal.Cooking Time : 15 mins.Preparation Time : 5 mins.
Ingredients
2 large potatoes
¾ cup onions, finely chopped
2 tablespoons chilli powder
1½ teaspoons tamarind (imli) pulp
2 tablespoons oil
salt to taste
Method
1.Peel and cut the potatoes into thick semicircular slices.
2.Heat the oil, add the onions and sauté till they are translucent.
3.Add the chilli powder and sauté for 1 more minute.
4.Add the potatoes, salt and 1 cup of water. Cover and cook over a medium flame till the potatoes are done.
5.Add the tamarind pulp and simmer for a few more minutes. ..............................
(TAMATAR KI KADHI)
A simple tomato based curry. Cooking Time : 30 mins.Preparation Time : 10 mins.
Ingredients
4 large tomatoes
1/2 teaspoon mustard seeds (rai)
1/2 teaspoon cumin seeds (jeera)
1 green chilli, chopped
5 to 6 curry leaves
2 cloves
2 tablespoons Bengal gram flour (besan)
1/4 teaspoon turmeric powder (haldi)
2 teaspoons chilli powder
a pinch asafoetida (hing)
2 tablespoons jaggery (gur), grated
2 tablespoons oil
salt to taste
For the garnish
1 tablespoon chopped coriander
Method
1.Roughly chop the tomatoes and cook them with 1/2 cup of water for about 10 to 15 minutes.
2.Cool and liquidize in a food processor to a get a smooth puree. Keep aside.
3.Heat the oil in a saucepan and add the mustard seeds and cumin seeds. When they crackle, add the green chilli, curry leaves, cloves and gram flour and cook for 2 to 3 minutes.
4.Add the turmeric, chilli powder, asafoetida and pureed tomatoes with 2 cups of water and cook on a medium flame, stirring continuously.
5.When the kadhi comes to a boil, add the jaggery and salt and simmer for another 5 minutes.
6.Remove from the fire.
7. Garnish with the coriander and serve hot with rice...............
(PALAK KOFTA)
KADHI Spinach dumplings simmered in a yoghurt curry. Cooking Time : 20 mins.Preparation Time : 15 mins.
For the palak koftas
1 cup spinach leaves (palak), blanched, drained and chopped
1/4 cup Bengal gram flour (besan)
1/2 teaspoon chilli powder
1/2 teaspoon cumin seeds (jeera)
a pinch soda bi-carbonate
salt to taste
oil for deep frying
For the kadhi
1 cup curds
2 tablespoons Bengal gram flour (besan)
1 teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
5 curry leaves
1 onion, sliced
2 cloves garlic, finely chopped
1/4 teaspoon turmeric powder (haldi)
1 tablespoon oil
salt to taste
For the palak koftas
1.Mix the spinach leaves, gram flour, chilli powder, cumin seeds, soda bi-carb and salt in a bowl to get a soft dough.
2.Mix well, divide into 16 equal portions and shape into even-sized rounds.
3.Heat oil in a kadai and deep fry the koftas.
4.Remove and drain on absorbent paper. Keep aside.
For the kadhi
5.Mix the curds and gram flour in a bowl. Keep aside.
Heat the oil in a saucepan and add the cumin seeds. When they crackle, add the asafoetida, curry leaves, onion and garlic and saute for 4 to 5 minutes.
6.Add the curds and gram flour mixture, turmeric powder, salt and 1 cup of water and bring to a boil.
How to proceed
Add the palak koftas to the hot kadhi and simmer for 4 to 5 minutes
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(THEPLAS)Spiced parathas.Cooking Time : 25 to 30 min.Preparation Time : 5 min.Makes 12 to 14 theplas.
Ingredients
2 cups whole wheat flour (gehun ka atta)
1 cup curds
1/2 teaspoon turmeric powder (haldi)
1 1/2 teaspoons chilli powder
1 tablespoon coriander powder
2 tablespoons oil
salt to taste
Other ingredients
oil to roast the theplas
Method
1.Mix all the ingredients together and knead into a soft dough using water only if required.
2.Knead the dough till it is smooth and divide into 12 to 14 equal portions.
3.Using a rolling pin, roll out the each portion into 125 mm. (5") diameter rounds.
4.Cook each round on both the sides on a tava, smearing a little oil on both sides until brown spots appear on the surface.
5.Serve hot.
6.Serving suggestions : Theplas taste delicious with meals and also with masala tea, as a tea-time snack.
Tips
Left-over rice can also be added to the dough in which case, adjust the seasoning to taste.VARIATION :
METHI THEPLAS : Add 1/2 cup of chopped fenugreek (methi) leaves at step 1 and proceed as per the recipe.
Adjust the seasoning to taste.
DOODHI THEPLAS : Add 3/4 cup of grated white pumpkin (lauki) at step 1 and proceed as per the recipe.
Adjust the seasoning to taste.------------------------------------------------------------
(GUJARATI KADHI)Cooking Time : 15 min.Preparation Time : A few min.Serves 4.
Ingredients
2 tablespoons gram flour
2 teacups fresh curds
1 teaspoon chilli- ginger paste
2 curry leaves
2 tablespoons sugar (approx.)
2 tablespoons chopped coriander
salt to tastepinch of turmeric
For the tempering
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
a pinch asafoetida1 red chilli broken into pieces
2 teaspoons ghee
Method
1.Mix the gram flour, turmeric, curds and 3 teacups of water. Beat.
2.Add the chilli-ginger paste, curry leaves, sugar and salt and put to boil.
3.Boil whilst stirring for a while.
4.Prepare the tempering by heating the ghee and frying the cumin and mustard seeds until they turn brown. Add the asafoetida and red chilli.
5.Add the tempering to the kadhi and boil for a few minutes.
6.Sprinkle coriander on top and serve hot. -----------------------------------------
(MIXED KATHOL)
Healthy and nutritious pulses cooked in the Gujarati way.Cooking Time : 20 min.Preparation Time : 15 min.Serves 4.
Ingredients
1/4 cup whole Bengal gram (black chana)
1/4 cup whole green gram (green moong)
1/4 cup black-eyed beans (chowli dal)
1/4 cup moth beans ( matki)
1/4 cup dried peas (suka vatana)
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds (jeera)
1/4 teaspoon asafoetida (hing)
4 small round red chillies (boriya)
1 teaspoon green chilli-ginger paste
1/2 teaspoon tamarind pulp (imli)
1 tablespoon jaggery pulp (gur)
2 tablespoons oil
salt ot taste
Method
1.Wash the pulses and soak them in water overnight.
2.Next day, drain and pressure cook the pulses in 2 cups of water.
3.Heat the oil in a handi, add the mustard seeds, cumin seeds, asafoetida and stir for a while.
4.Add the small rounds chillies and green chilli-ginger paste and fry for a few seconds.
5.Add the cooked pulses, tamarind and jaggery pulp and salt.
6.Mix well and simmer for a few minutes.
7.Serve hot with chapatis or rice.
Tips
You could sprout the pulses to make the kathol more nutritious...........
Best Regards:
Vineet.
