Baingan in Curd recipe

Ingredients:

• 1 brinjals cut into semi circle (baingan / eggplant)
• 250 gms curds (dahi)
• 2 to 3 whole dry red chillies
• 1 tsp cumin seeds (jeera)
• 1 tsp turmeric powder (haldi)
• 1 tsp chilli powder
• 1 tsp coriander (dhania) powder
• 1 tsp fennel seeds (saunf)
• 1 tsp cumin seeds (jeera) powder
• 1/2 tsp asafoetida (hing)
• 1 tbsp oil
• oil for shallow frying
• 1 tsp sugar
• salt to taste

Method For deep frying the brinjals

• In a nonstick pan or wok heat around 12-14 tsp of oil and let the brinjals cook till they are golden brown.
• This should take roughly around 18-20 minutes on medium high heat.

For the gravy

• In a nonstick pan or wok heat around 3 - 4 tsp of oil.
• Add the cumin seeds, mustard seeds and fennel seeds and heat it up till they start crackling.
• Add the dried red chilli and let it heat up.
• Add a pinch of hing.
• Add haldi, jeera, dhania and red chilli and saute well for 2 minutes.
• Add curd and keep on stirring so that it docent turn watery and once it starts boiling then add salt and sugar boil it for a minute.
• Add the fried brinjal in the gravy and mix it well for 2 minutes.
• Garnish it with coriender leaves and fine chopped green chilli.

Gavarfali in Curd and Besan - Kadhi

Ingredients:

1. 1 cup cluster beans (gavarfali)
2. 1/2 tsp cumin seeds (jeera)
3. 1/2 tsp mustard seeds ( rai / sarson)
4. a pinch of asafoetida (hing)
5. 1/2 tsp fennel seeds (saunf)
6. 5 curry leaves (kadi patta)
7. 1 tbsp oil
8. salt to taste

For the Kadhi:

1. 1/2 cup curds (dahi)
2. 2 tsp coriander (dhania) powder
3. 2 tsp chilli powder
4. 1/4 tsp besan (Bengal gram flour)
5. salt to taste

Method 

1. String the gavarfali by removing the ends and edged fibre.
2. Pressure cook the gavarfali in 1 cup of water for 2 whistles. Keep aside.
3. Combine the curds, coriander powder, chilli powder, gram flour and salt and whisk well.
4. Heat the oil in a pan and add the cumin seeds, mustard seeds, asafoetida and fennel seeds.
5. Add the curd mixture, curry leaves, 2 tablespoons of water and salt and stir continuously.
6. Let the mixture simmer for 5 minutes.
7. Add the gavarfali along with the water used to pressure cook it. and mix well.
8. Cook the subzi for a few minutes more.

Sindhi Kadhi - Amazing taste and Easy to cook.

Ingredients

1/2 cup gram flour (besan)
3 tablespoons oil
1/2 teaspoon fenugreek seeds (mathi)
1/2 teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
3 whole red chillies
Approx. 10 curry leaves
1/2 teaspoon turmeric (haldi)
1/2 teaspoon red chili powder adjust to taste
1 tablespoon grated ginger
Approx. 3 tablespoons tamarind pulp (imli)
1-1/2 teaspoon salt
2 cups of mixed vegetables (can use 8 okras slit into 2 vertically, 1/4 cup carrots sliced in rounds, 1 small potato cubed, 1/4 cup cut green beans about 1 inch longs)
Also need 1 tablespoon oil for stir-fry okra
5 cups of water

Method

Wash and dry the okra. Remove the top of the okra and stir-fry in 1 tablespoon of oil over medium high heat until they are tender. Set aside.
Heat the oil in a sauce pan over medium high heat, add fenugreek seed, and cumin seeds, as seeds crack add asafetida, red chilli whole, ginger, and curry leaves stir for few seconds.
Reduce the heat to medium and add besan. Roast the besan stirring continually till the besan has become golden brown and aromatic (about 4-5 minutes).
Add about 4 cups of water slowly, stirring continuously to avoid forming lumps.
Add turmeric, salt, potatoes, green beans and carrots.
After Kadhi comes to boil, lower the heat to low medium and cover the pan and let it simmer for about 8-10 minutes, until vegetables are tender. If needed add more water, this should be running consistency but not watery.
Add okra and tamarind pulp to Kadhi, after kadhi comes to boil, let it simmer for another 6-7minutes over medium low heat.
Serve hot. Sindhi kadhi taste great with rice or serve as a soup.

Corn Tikki

Ingredients:

• 2 cups cooked sweet corn kernels (makkai ke Daane)
• 2 boiled and mashed potatoes 
• 2 chopped green chillies
• 2 tsp finely chopped ginger (Adrak) 
• 1 cup chopped coriander 
• 1 tsp chaat masala
• 1 tbsp oil
• Salt to Taste

Method:

• Blend the corn into a coarse mixture.
• Add the potatoes, coriander, green chillies and ginger and mix well.
• Divide the mixture into equal portions and shape them into small round tikkis.
• Heat the oil in a pan and cook the tikkis till they turn golden brown and crisp from both the sides.
• Sprinkle chaat masala over the tikkis.
• Serve hot with ketchup and green chutney.

Dalia (Brokenwheat) Tikki:

Ingredients:

2 Cup Boiled Dalia
1/2 cup capsicum finely chopped
1/2 cup carrot finely chopped
1/2 cup finely chopped beetroot (Boiled in Vinegar water help beet from bleeding )
1 finely chopped chilli
1 pinch Hing
1 table spoon vegetable oil
1 table spoon wheat floor for binding the tikkis
1/2 Tbs Jeera
Salt to taste

Method:

Mix all the ingredients and make soft dough and make small round cutlets with that and stir fry on Non stick pan with little oil and serve hot.

Cabbage Pancake

Ingredients:

½ Cup Besan

1 Cup grated Cabbage

1 Onion finely chopped

2 green chilies chopped

1 tsp turmeric powder

½ tsp roasted cumin seeds crushed

2 tsp coriander

Salt to taste

Oil for cooking

Method:

Combine all the ingredients and make a thick batter using water.

Heat and grease a non-stick pan.

Spread a quarter of batter to make 2 mm thick pancake.

Cook on both the sides till golden brown.

Serve hot.

Cabbage and Paneer Sandwich

Ingredients:

Bread Slices

1 cup grated cabbage

¾ cup crumbled paneer (cottage cheese)

2 tbsp. coriander

2 green chillies finely chopped

Butter for grilling

¼ tbsp. pepper

Salt to taste

Method:

Combine the Cabbage, Paneer, Coriander, Green Chillies, Butter, Pepper and Salt.

Make the filling in between two bread slices.

Apply butter in the outer slides of bread and grill it.

Serve Hot.