Karari Bhindi

Ingredients: 1 kg bhindi
3 teaspoon haldi
3 teaspoons lal mirch powder
3 teaspoon amchur powder
oil for frying
3 teaspoon chaat masala
salt to taste


Method: Slit the bhindis lengthwise and coat the insides with a mixture of red chilli powder and haldi.

Now heat the oil and fry the bhindis in it.

Take out the fried bhindis in a serving dish and let them dry till nice and crisp. When they reach that stage, sprinkle with amchur, chaat masala and season and eat.

Spiced Banana Curry

Ingredients: 150ml coconut oil
5 dried red chillies
2 large raw bananas - peeled and chunked
100 gm freshly grated coconut
3 green chillies
1 tsp grated jaggery
200 ml yoghurt
14 curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds


Garnish

chopped coriander leaves
fried coconut strips


Method: Heat 1 tbsp oil and fry the red chillies for 5 seconds. Fry bananas in remaining hot oil until colored. Drain.

Grind coconut and green chillies to a fine paste. Mix with jaggery and salt. Cook in 1 tbsp chilli oil for 5 minutes over a moderate heat.

Add yoghurt to the pan. Stir and fry for 5 minutes. Add the banana pieces to the pan and heat through.

In a separate pan, heat 2 tsp oil. Toss in curry leaves, mustard and cumin seeds. Fry lightly and pour over banana curry.

Garnish and serve with boiled rice.

Pakwan Daal (Sindhi Lentil Specialty)

Ingredients: 2 cups refined flour
3 tbsp oil
1/2 tsp salt or to taste
oil to deep-fry

Method: Knead the maida, 3 tbsp oil and salt into a stiff dough with the help of water.

Roll into flat large rounds (approx. 8"), as thin as possible - translucent. Prick all over with a fork.

Heat the oil and when a piece of dough thrown in comes up at once, put the pakwan in, lower the heat and fry to a light golden and crisp.

For the daal: boil channa daal till cooked but whole, with salt in it. The daal should be cooked through but whole and a little wet - no extra water. Transfer into a serving dish.

Heat some ghee and add cumin seeds and some amchur. Pour this over the daal and serve with the pakwan and imli chutney on the side.

Tomato Rice

Ingredients: 3 cups rice-soaked
5 medium sized tomatoes
1 medium size onion-chopped
3/4 cup chopped carrot and beans
1 cup green peas
2 green chillies-sliced
1 inch cinnamon stick
4 cloves
3 cardamoms
3 bayleaves
1 tbsp ginger garlic paste
1 tbsp ghee
2 tbsp chopped coriander leaves
4 tbsp oil
salt - to taste

Method: Boil the Tomatoes and squeeze out the juice, add water to make 6 cups of tomato juice.

Pour oil in the pressure cooker and heat it over the stove.

Add bay leaves, cardamom, cloves and cinnamon stick and fry till they change color.

Add onion, chillies, chopped carrot and green peas and fry for 3-4 minutes on high flame and then add ginger garlic paste and fry for another 1 minute.

Add soaked rice and fry for a minute or so and then add salt and prepared tomato juice and close the cookers lid and let it cook under pressure till 2 whistles.

Before serving, add ghee and chopped coriander leaves to hot tomato rice.

Paneer Afghani

Ingredients: 500 gm paneer-cubed
1 tbsp magaz (melon seed)
1 cup kaju (cashew nuts)
1 tbsp khus khus (poppy seed)-soaked for 1 hour
1 cup cream
2 tbsp butter
2 tsp powdered black pepper
5-6 chhoti elaichi
salt to taste

Method: Grind together the magaz, kaju, khus khus, pepper and elaichi.

Mix with the rest of the ingredients and marinate for an hour or so.

Grill in a tandoor or electric grill till golden and serve hot.

Kale Channe (Horse Gram)

Ingredients: 1 cup kala channa-soaked 4-5 hours
1 1/2 tsp kala namak
1 tsp bhuna pissa jeera (cumin)
lemon juice to taste

Method: Wash the channas and boil in fresh water till cooked but not mashed (bite-like). Drain and cool.

Mix all the ingredients together and serve. Adjust masala according to your taste.

Kaju Curry

Ingredients: 1/2 cup ghee
2 tsp cumin seeds
1 cup grated onions
15-20 cashew nuts-soaked for 1/2 hour and ground to a paste
2 tbsp poppy seeds-soaked 1/2 hour and ground to a paste
1/4 cup milk
2 tbsp nariyal ka burada (dessicated coconut)
1/2 tsp turmeric
1/2 tsp chilli powder
1/2 tsp garam masala
1 tbsp powdered coriander seeds)
1 tbsp salt
2-3 green chillies-slit
1/4 cup khoya-mashed into a paste with water
1 1/2 cups mixed vegetables of your choice-blanched
1/4 cup thick cream-to garnish
2 tbsp chopped coriander leaves-for garnish

Method: Heat the ghee in a heavy based pan, and add the cumin. When the seeds splutter, add onions and saute till a light brown. Now add the ground paste and saut?ill the fat separates.

Increase the heat, add the vegetables, and turn around to mix. Add the turmeric, chilli powder, garam masala, dhania, salt and the green chillies, and stir-fry to mix well.

Add 1 1/2 cups water and the khoya, bring to a boil, and then simmer, uncovered for 3-4 minutes.

Serve hot garnished with the cream and coriander leaves.

Aloo Matar ka Pulao (Rice with Potatoes and Peas)

Ingredients: 2 cups basmati (long grain rice)-washed and soaked for an hour
2 tbsp ghee
1 tbsp cumin seeds
1 tbsp shredded ginger
1 cup shelled green peas
1 cup potatoes-peeled and chopped fine
2 tbsp powdered coriander seeds
1 tsp powdered garam masala
1 tbsp salt
1 tsp turmeric

Method: In a heavy based pan, heat the ghee and add the cumin and the ginger.

When the ginger becomes a little brown, add the peas and potatoes, drained rice, coriander, garam masala, salt and turmeric, and stir-fry till well mixed.

Add 4 cups water, and bring to a boil uncovered, then lower the heat and cover. The rice should be done in 10 minutes. Serve hot.

Soya Channa Ki Bhurji (A Preparation of Dill Greens)

Ingredients: 250 gm soya greens (dill)-washed and chopped fine
2 tbsp channa daal-boiled, but whole
1 tbsp oil or ghee
1-2 whole red peppers
1 tsp ginger-finely chopped
1 tsp salt or to taste

Method: Heat the oil/ghee in a pan. Add the red peppers and ginger. Saute till peppers darken a bit.

Keeping the heat high add the dill leaves, daal and salt and mix well.

Stir-fry till cooked through and serve.

Makhmali Kofta

Ingredients: 100 gm khoya-firmly packed
6 tbsp refined flour
1/8 tsp baking soda
calrified butter for deep frying


For the gravy
1/4 cupghee
1 tsp cumin seeds
1 tbsp ginger-finely chopped
2 tbsp poppy seeds-soaked with coconut
1/4 cup nariyal ka burada (dessicated coconut)-soaked in water and ground
1 tbsp coriander powder
2 tsp salt or to taste
1 tsp garam masala
1/4 tsp kali mirch powder
1/2 cup cream
coriander leaves for garnish

Method: Mash khoya till no grains remain. Mix in the maida and soda to form a firm dough.

Shape into smooth creaseless balls.

Heat the ghee, lower the heat and fry a piece of bread in it (to lower the temperature of the ghee), and fry the khoya balls in it till brown.

To make the gravy, heat the 1/4 cup ghee and add cumin. When it splutters add the ginger and saute till brown.

Add the ground paste, coriander, salt, garam masala and pepper and saute till fat separates.

Add 3 cups water, bring to a boil and simmer for 5 minutes.

Add koftas gently into the gravy, mix in the cream, and serve garnished with the coriander.

Chaulai Ka Saag

Ingredients: 500 gm chaulai-washed and chopped fine
1/4 cup oil
1 tsp cumin seeds
1 bay leaf
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1/2 cup onions-grated
2 tsp salt
1/4 tsp garam masala
1/2 tsp powdered red pepper
1 tsp powdered coriander seeds

Method: Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and saut?ill a light brown.

Add onions and saut?ill a soft.

Add chaulai, salt, garam masala, red pepper, coriander powder and stir till well mixed.

Cook over medium heat, uncovered, till soft and cooked through.

Note: you can combine it with boiled potatoes, paneer, carrots or any vegetable that you like the taste of combined with chaulai.

Sabziwale Noodle (Vegetable Chowmein)

Ingredients: 400 gm fresh noodles
5 cups water
1 tsp salt
1 tbsp oil
7 tbsp oil
2 tsp garlic paste
1 tsp chilli powder
1 cup cooked thinly sliced vegetables
1 large onion-thinly sliced
1 tsp soya sauce
1 tsp salt
2 tsp chopped celery
1 tbsp vinegar
1 tsp chilli sauce

Method: Bring water and salt to boil. Add noodles and cook 'bite like' -- just blanch if fresh and cook longer if dry.

Drain immediately and cool under running water till noodles are thoroughly cooled. Work 1 tbsp of the oil into the noodles and leave in the colander till required.

Heat rest of the oil and stir- fry garlic mixture and onions over high heat till onions are glossy. Add the vegetables and stir to mix well.

Add the Soya sauce, salt, celery, vinegar and chilli sauce. Mix well and add the noodles and stir- fry till well mixed. Do all this over high heat. Serve hot.

Paneer Achari

Ingredients: 1/2 kg cubed paneer
100 ml oil
4 tsp fennel seeds
2 tsp black mustard seeds
1 tsp fenugreek seeds
1/2 tsp nigella seeds
2 tsp cumin seeds
4 ground onions
8 chopped green chillies
2 tsp turmeric
3 tsp ginger paste
200 ml whipped curd
3 tsp dry mango powder
2 tsp kashmiri mirch
2 tsp sugar


Method: Heat the oil and fry the fennel, fenugreek, nigella and cumin seeds. After 15-20 seconds, add onions and green chillies. Stir and fry until golden.

Add turmeric powder, garlic and ginger pastes. Fry for a minute. Pour in the yoghurt, dry mango powder, chilli powder, sugar and salt. Cook until oil separates.

Add paneer with about 150 ml water. Allow it to heat through. Season and serve.

Vegetable Sizzler (Fusion)

Ingredients: 2 cups mixed vegetables-blanched and chopped
1 cup potatoes-boiled and mashed
1 tsp cumin seeds
2 tsp ginger-chopped fine
2 tsp coriander powder
2 tsp salt
2 tsp powdered dry mango
2 tsp green chillies-chopped fine
1/2 cup refined flour
1/4 cup oil
sizzler plates

Method: Heat 2 tbsp of oil and add the cumin and ginger. Stir-fry till well mixed and add the mixed vegetables and stir over high heat to dry off the excess moisture.

Add the coriander powder and the mango powder, salt and chillies, mix well and turn off heat.

When cool mix in the potato. Form into round or oval cutlets.

Dust the cutlets with the refined flour. Heat the oil and pan fry to brown on both sides.

To serve, heat the sizzler plates to very hot; wet the cutlets on both sides and quickly place over the hot plate. Sprinkle some more water to increase the sizzling, and serve immediately, accompanied with potatoes or vegetables of your choice.

Pizza Dough (Italian Style)

Ingredients: 2 cups refined flour
1 tsp dry yeast
1/2 tsp sugar
1/2 tsp salt
1 tsp oil
water to mix the dough
2, 10" or 3, 8" round baking tins

Method: Dissolve sugar in 1/2 cup lukewarm water. Sprinkle yeast over the water and leave in a draught-free place to froth.

Sieve the refined flour with salt and rub the oil into it. Add yeast solution and knead into a smooth, but not stiff dough, using water as required.

Place in a greased bowl and cover with a thick, damp cloth or cling foil. Place in a warm draught-free place to rise.

When the dough has doubled, punch it in the center, smoothen it and leave to rise once again. To test, press into the dough lightly and the impression should fill up gradually when your dough is ready.

Chilli Paneer (Chinese Style)

Ingredients: 350 gm cottage cheese-cubed
2 tsp salt
1 egg
1/2 cup corn flour
1 tsp ginger-garlic paste
water to mix the batter
oil for deep frying
2 cups onions-chopped coarsely
2 tbsp green chillies-thickly sliced
1 tbsp soya sauce
2 tbsp vinegar
1/4 tsp ajinomoto
some greens for garnish

Method: Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and enough water to have the pieces coated with the mixture.

Heat the oil, and fry cottage cheese pieces over high heat to a golden color.

Heat 2 tbsp of the oil in a wok, and stir fry the onions in it over high heat till they look wet.

Add the green chillies and stir a few times, add the remaindered salt, soya sauce, vinegar, Ajino Moto and the cheese.

Mix well, and serve garnished with some greens.

Enjoy the Recipe now.

Paneer Makhani

Ingredients: paneer tikka
1/2 kg (home made or store bought)
2 tbsp butter
1 tsp oil
1 tsp kala jeera (black cumin)
1 cup tomato puree
salt - to taste
3/4 cup cream
a few strips of green chillies, cut lengthwise, for garnish


Method: Heat the butter and oil, and when the butter melts, addthe kala jeera and then the tomato puree and cook over high heat, stirring a few times, till the mixture comes to a boil, and then simmer till the puree splutters.

Add the salt and paneer and turn around afew times till coated with the puree and heated through.

Add the cream and turn around a few times till well blended and hot.

Serve immediately, garnished with the green chillies.

Note: If serving later, add the cream and shut off the heat, and re-heat and proceed with the rest, later.

Stuffed Lauki - Bharua Laiki

Ingredients: 1 medium lauki

Marinade
50 ml lemon juice
1/2 tsp chilli powder
2 tsp garam masala

Filling
2 tbsp oil
1/2 tsp cumin seeds
1 diced onion
150 gm diced tomatoes
3 chopped green chillies
1 tsp ginger paste
2 tsp chopped garlic
1 tbsp chopped coriander
200 gm grated paneer
salt and pepper to taste

Method:

Blanch the lauki in boiling water.

Peel, deseed and split horizontally

Pour the marinade over the lauki and set aside for an hour

Heat oil in a pan and add cumin seeds followed by the remaining ingredients for the filling. Stir-fry for 5 minutes.

Set the filling inside the lauki and secure with string.

Wrap in a foil and bake in a very hot oven for 15-20 minutes.

Serve hot with mint/coriander chutney.

Definately, You will love this Recipe....