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SINDHI FOOD
Sindhi food is one of the most delicious cuisines in the world.The most special feature is that it is healthy food.In many of the reciepes the ingredients are easily avialable but cooked in a very different way.The dialy food in most of Sindhi households consists of wheat and two side dishes.Out of the two one would be gravy & the other would be dry. Some of the most famous recipes are as follows.
MAIN COURSE
1.Moong Dal(dry & gravy)
2.Sai Bhagi
3.Basin ki Kadi
4.Lassi(sweet or salt)
5.Pakora(onions,potato,palak)
6.Pulao
7.Gobi Bhagi (Gravy)
8.Chola with roti
9.Raitha
10.Aloo Tikki
SWEET
1.Seviyan Ji Khirni
2.Moonthal
Moong Dal
Ingredients
1.Yellow Moong Dal 200gms
2.Tomatoes 2 average sized
3.Green Chillies 4 pieces
4.Ginger 8-10 gms
5.Salt to Taste
6.Red Chilly Powder 1 pinch
7.Dhania powder 1 pinch
8.Oil
9.Water(depends on the quantity fo the dal)
10.Coriander
11.Pepper powder 1 table spoon
Procedure
1.Soak the pulses for one hour
2.Add chilles & ginger to it(dont add salt)
3.Pour water & boil it in the presure cooker for atleast 3-4 minutes(depending on the quantity)
3.Pour it into a bowl
4.Add Salt,Coriander,pepper powder & stir
5.Now sprinkle red chilly powder,dhania powder,some oil
Serve Hot --Lavina8 23:48, 15 April 2006 (UTC)
Sai Bhagi
Ingredients
1.Finely Chopped Spinach(Palak) 2 bunches
2.Finely Chopped Methi 3 bunches if very small
3.Finely Chopped Soya leaves (very little)
4.Chana Dal(bioled 150 gms for 4 poeple)otherwise called Gram Dal
5.Chopped Onions 1 average sized
6.Chooped Chilles 3-4 pieces
7.Chopped Lady's finger 8-10 pieces
8.Chopped Ginger 1 table spoon
9.Chopped Tomatoes 2 average sized
10.Chopped Bringal 2 pieces
11.Chopped Potato 2 pieces
12.Finely Chopped Garlic 50 pieces
13.Red Chilly Powder 1 table spoon
14.Turmeric powder 2 pinches
15.Salt to taste
16.Water
Procedure
1.Soak & boil the Chana Dal with ginger & chilles in cooker for atleast 5 minutes
2.Clean all the leaves i.e. Spinach,Methi & Soya
3.Now add oil,tomatoes,bringal,potatoes & lady's finger to the leaves & cook
4.Now cook the leaves for not more than 4 minutes(depends on quantity), but boil them till it leaves its water.
5.Fry the Garlic in oil till golden brown
6.Now add salt,turmeric powder & red chilly powder.
7.Now add the boiled chana dal to the leaves & also garlic & stir well
8.eat it for a while
Server Hot --Lavina8 23:48, 15 April 2006 (UTC)
Basin Ki Kadi
Ingredients
1.Basin Powder 200 gms for 2 people
2.Cumin Seeds & mustard seeds 1 table spoon
3.chopped tomatoes 3 average sized
4.finely chopped coriander leaves
5.curry leaves
6.finely chopped Chilles 4-5 pieces
7.Water 500 ml
Procedure
1.Put oil
2.Add Cumin seeds,curry leaves ,mustard seeds & chillies to it
3.Wait till it fries
4.Now add the basin powder
5.Stir fast till golden bown
6.Add water
7.Keep stirring for atleast 5 minutes
8.Now add finely chopped coriander leaves & chopped tomatoes
9.Add Salt ,red Chilly powder,tumeric powder & stir well
10.Let it boil for some time till it becomes thick
Serve Hot With Plain White Rice & Fried Potatoes
--Lavina8 23:48, 15 April 2006 (UTC)
Fried Potatoes
Ingredients
1.Big Sized Potatoes
2.Salt 2 pinches
3.Red Chilly Powder 2 pinches
4.Dhania Powder 2 pinches
5.Pepper Powder 2 pinches
6.Oil to Fry
Procedure
1.Heat the oil in a big pan depending on the size & quantity of the potatoes
2.Chop the potatoes after peeling them in C shape
3.Deep fry them in oil till golden brown
4.Place them on tissue paper so that it soaks all the oil
5.Now place them on the serving plate
6.Sprinkle Salt,red chilly powder,dhania powder & pepper
Server Hot
Lassi
Ingredients
1.Curd
2.Salt
3.Cold Water
4.Mustard Seeds
5.Curry Leaves
Procedure
1.Whip the curd in a bowl till it becomes soft
2.Now add Water(if curd is 1/2 litres then water shld be half of it)
3.Now add Salt
4.In a pan add very little oil when hot add mustard seeds
5.Wait till hot & add curry leaves
6.Add the cury leaves to the curd
7.Store in the fridge for 10 minutes if needed
Serve immediately & Cool
Lassi (Sweet)
Ingredients
1.Curd
2.Salt
3.Cold Water
Procedure
1.Whip the curd in a bowl till it becomes soft
2.Now add Water(if curd is 1/2 litres then water shld be 1/4 of it)
3.Now add sugar
7.Store in the fridge for 10 minutes if needed
Serve immediately & Cool
Pakoras
Onion Pakoras
Ingredients
1.Finely Chopped Onions In C Shape
2.Finely Chopped Green Chilles
3.Finely Chopped Coriander Leaves
4.Finely Chopped ginger
5.Basin Powder(gram dal powdered)
6.Red Chilly Powder
7.Pepper 1 pinch
8.Salt to Taste
9.Water
10.Oil to fry
Procedure
1.Put the gram dal powder in a bowl
2.Add oil,green chillies,ginger,salt,red chiily powder,pepper & mix very well
3.Now add water
4.It shld not be very watery instead shld be semi liqiud(very thick)
5.Heat oil in a pan
6.Put the mixture in the hot oil
7.Fry till golden brown
Serve Hot wit Coriander Chutney
Potato Pakora
Ingredients
1.Finely Chopped potatoes in round shape
2.Finely Chopped Green Chilles
3.Finely Chopped Coriander Leaves
4.Finely Chopped ginger
5.Red Chilly Powder
6.Pepper 1 pinch
7.Salt to Taste
8.Water
9.Oil to fry
Procedure
1.Chop the potatoes after peeling them in round shape
2.Add oil,green chillies,ginger,salt,red chily powder,pepper & mix very well
3.Now add water
4.It shld not be very watery instead shld be semi liqiud
5.Heat oil in a pan
6.Put the mixture in the hot oil
7.Fry till golden brown
Serve Hot wit Coriander Chutney
Spinach Pakoras
Ingredients
1.Finely Chopped Spinach
2.Finely Chopped Green Chilles
3.Finely Chopped Coriander Leaves
4.Finely Chopped ginger
5.Basin Powder(gram dal powdered)
6.Red Chilly Powder
7.Pepper 1 pinch
8.Salt to Taste
9.Water
10.Oil to fry
Procedure
1.Put the gram dal powder in a bowl
2.Add oil,green chillies,ginger,salt,red chiily powder,pepper & Spinach & stir very well
3.Now add water
4.It shld not be very watery instead shld be semi liqiud(very thick)
5.Heat oil in a pan
6.Put the mixture in the hot oil
7.Fry till golden brown
Serve Hot wit Coriander Chutney
Pulao
Ingredients
1.Basmati Rice (2 cups)
2.Finely Chopped Onions 5 mediun size
3.Finely Chopped Green Chillies 3-5 chillies
4.Curry Leaves
5.Oil to fry
6.Water (1 cup)
7.Cashew nuts 7-10
8.Cloves 5-8 pieces
9.Cardomon 2-5 pieces
10.Garam Masala 1 table spoon
11.Pepper 1 table spoon
12.Red Chilly powder 1 tea spoon
13.Teg patta 1 leaf
14.Salt to taste
15.Finely Chopped Coriander leaves for garnish
Procedure
1.In a pan heat some oil & add onions
2.Fry them till dark brown
3.Now add the chillies
4.Add water according to the quantity of the rice
5.Add Green Chillies,Curry Leaves,Cashew nuts,Garam Masala,Pepper,Red Chilly powder,Teg patta & Salt
6.Now heat the water
7.Add the water to the rice
8.Make sure that u don t cook the rice in a cooker
9.cook only in a vessel without a cover
Sevrve Hot wit Sai Bhagi
Gobi Bhagi (Gravy)
Ingredients
1.Cauliflower 300 gms
2.Finely Chopped Onions 100-150 gms
3.Finely Chopped Green Chillies 3-4 pieces
4.Finely Chopped Coriander Leaves
5.Finely Chopped ginger
6.Red Chilly powder 1 table spoon
7.Pepper 1 table spoon
8.Garam Masala 1 table spoon
9.Chopped Tomatoes 4-5 average sized
Procedure
1.Boil the cauliflower in hot water for 5 minutes
2.Chop them into big pieces
3.In a pan add the onions to hot oil
4.Chop the tomatoes & add them to the onions
5.Fry them till the tomatoes leave the oil
6.Now add the cauliflower to it
7.Add Green Chillies,ginger,Red Chilly powder & some water then pressure cook it for 6-7 minutes
8.Now add garam masala & pepper
Serve with Chappati or Naan & Pulao
Chola & Roti
Ingredients
1.Chana 250 gms for 4 poeple
2.Finely Chopped Onions 2 average sized
3.Finely Chopped Green Chillies 5-8 pieces
4.Finely Chopped Coriander Leaves 50 gms
5.Finely Chopped ginger 20 gms
6.Chopped Tomatoes 200gms
7.Pepper 1 tbl spoon
8.Garam Masala 1 tbl spoon
9.Red Chilly powder 1 tbl spoon
10.Salt to Taste
11.Water
Procedure
1.Soak the chana overnight in water
2.Pressure cook the chana the next day
3.For the masala in a pan add chopped onions to hot oil
4.Fry till golden brown
5.Add Tomatoes
6.Fry till it leaves the oil
7.Now add Green Chillies,Chopped ginger,salt & the boiled chana & stir well
8.Now boil it for 1-2 minutes
9.Add pepper & garam masala
Serve hot with Naan or Roti
Raitha
Ingredients
1.Curd 100gms
2.Finely chopped onions 50 gms
3.Finely Chopped Green Chillies 2-3 pieces
4.Chopped Tomatoes 5-10 pieces
5.Amchoor (dry mango powder) 2 pinches
6.Salt
Procedure
1.Add all the above & serve cool
Aloo Tikki
Ingredients
1.8 potatoes
2.2 1/2 tsp red chilli powder
3.1 tsp coriander powder
4.1 tsp mango powder
5.Oil for deep frying
6.Salt to taste
Procedure
1.Peel and halve the potatoes
2.Salt the halves and deep fry in a low flame
3.Poke with a knife to see if they are tender. Let it cool.
4.Using the palm of your hand, flatten out the potatoes on the rolling board with a light hand
5.Before serving, deep fry till a golden colour
6.Garnish each tuk with little red chilli powder, mango powder, coriander powder
Sweet
Seviyan Ji Khirni
Ingredients
1.2 litres milk
2.2 cups sugar
3.1 tbsp ghee for frying vermicelli
4.3 tbsp vermicelli
5.10 cardamoms
6.20 strands saffron
7.10 almonds
Procedure
1.Melt ghee and fry broken pieces of vermicelli in it on a low flame till they turn golden brown
2.Boil milk, add milk vermicelli, cardamoms and saffron
3.Boil till the vermicelli is tender and the quantity of milk reduces to a little more than half
4.Add sugar and boil for 5-7 minutes
5.Garnish with Almonds
Moonthal
Ingredients
1.Gram Dal Powdered 500gms
2.Ghee 250 gms
3.Sugar 150 gms
For Garnish
1.Chopped Cashew nuts 10-15 pieces
2.Chopped Almond 10-15 Pieces
3.Chopped Pista 5-10 Pieces
Procedure
1.In a pan to ghee add the gram dal & keep stirring till it becomes chocolate brown
2.Now add cardomons
3.After taking the pan from the heat add sugar
4.Now heat the pan again till the sugar melts (keep stirring it)
5.Transfer the contents to the serving bowl & garnish
Can be server hot or cold
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