Rice Roti

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Ingredients
2 cups rice flour
1 cup overcooked soft rice
salt to taste
water

Method


Blend the cooked rice to a smooth paste in a blender.
Use water as required.
Add salt to the flour.
Add blended rice paste, knead into a soft dough.
Take a ping pong ball sized dough.
Roll in some dry flour, pat into a thin chappati.
Do the above with your palm or with a rolling pin.
Place on a warmed griddle, apply water with hand on upper side.
Invert and roast on wetted side till cooked.
Invert again and puff up like chappati or on direct flame.
Serve hot with saagu, or other gravy vegetable.
Making time: 20 minutes
Makes: 4-5 rotis
Shelf life:Best fresh

Spicy Tomato Rasam

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Ingredients
2 large ripe healthy tomatoes
4 cups water or top water of boiled dal (stock)
2 whole red chillies
1 stalk curry leaves
1 tiny sprig mint leaves
1 tiny sprig coriander leaves
1-2 flakes garlic grated
2-3 pinches clove-cinnamon powder
1/2 tsp. sambar masala
8-10 peppercorns
1 1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
2 pinches asafoetida
1 marble sized ball of jaggery or 1/2 tsp. sugar
1 small strip tamarind
1 tbsp. ghee or oil
salt to taste

Method


Put whole tomatoes in boiling water, simmer for 3 minutes, keep aside for 5 minutes.
Heat 1/4 tsp. oil in a small pan, add pepper corns and 1 tsp. cumin seeds.
Roast till aromatic, grind in a mortar or under a stone till powdered. Keep aside.
Remove tomatoes from water, peel away the broken skin.
Grate or mash till fine.
To the thick pulp, add roasted whole chillies, all leaves, all masalas, salt, tamarind, jaggery and mash well either with hand or with a hand blender.
The ingredients should have blended well into the pulp.
Take in a deep pan, add stock or water.
Heat ghee in a small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter.
Add garlic and stir, add carefully to the rasam.
Bring to a boil, check spices and salt and adjust.
Simmer for 2-3 minutes. Keep aside covered for 10 minutes before serving.
Serve hot as a soup or with steaming hot plain rice and papads.
Making time: 30 minutes
Makes: 5 servings.
Shelf life: Best fresh and hot; though masala pulp may be frozen and used later.

Sindhi Channa

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Ingredients
2 cups kabuli channa (white chickpeas)
4 onions
1 tsp. ginger grated
1 tsp. garlic crushed
3 tomatoes grated
1 tbsp. coriander finely chopped
1/2 tsp. turmeric powder
1 tsp. dhania (coriander seed powder)
1/2 tsp. black pepper powder
1/2 tsp. garam masala powder
1 tsp. amchur (dried mango powder)
2-3 pinches asafoetida
salt to taste
2 cardamoms black
7 cloves
2 bayleaves
10 peppercorns
1 tsp. cumin seeds
2 tbsp. oil

Method


Wash and soak chickpeas in plenty of water overnight.
Drain add fresh water (4 -5 cups) and transfer to pressure cooker.
Add cardamoms, bayleaves, peppercorns, cloves, salt and 1 chopped onion.
Pressure cook till channa is soft (approx. 7-8 whistles).
Cool, drain, keep aside, channa, whole spices, water aside separately.
Meanwhile, puree 2 onions, chop 1 fine.
If desired, add spices while pureeing onions.
Or discard, since their flavour is induced in channa water.
Heat oil in large heavy saucepan.
Add asafoetida, ginger, garlic, chopped onion, stirfry till onions are light brown.
Add pureed onions, tomato puree, all masala powders and saute for 5-7 minutes.
Add drained water. Boil for 7-8 minutes.
Add peas, salt, stir and cook till gravy is thick.
Garnish with chopped coriander.
Serve hot with parathas, roti, or over bread.
Accompany with slices of lemon and chopped onions.
Making time: 1 hour
Makes:7 servings bowl
Shelflife:Fresh or freeze and defrost before use.

All Purpose Pooris

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Ingredients

3 cups wheat flour
1 tbsp. ghee
1 tbsp. curds
salt to taste
warm water for kneading

ghee to deep fry

Method


Sieve salt and flour together.
Add ghee and curds and mix well.
Add warm water little by little to knead dough.
Make a soft pliable dough.
Keep covered with a moist cloth for 10 minutes.
Make small apricot sized balls.
Roll into thick puries (4"diam. or as desired) some at a time.
Deep fry in hot ghee.
Allow to puff up, flip and fry other side till light golden.
Drain and serve hot and puffed.
As name suggests, serve with any accompaniment.
Curds or curries or mango pulp(aam ras) or pickles or vegetables.
To pack for travelling, cool, pile, lightly compress with hand and pack in foil.
Accompany with pickles.
Making time:40 minutes
Makes:30-35 puries
Shelflife:2-3 days
Variations:
* Sprinkle a few seeds of sesame, ajwain or cumin over puris and press very lightly before puffing. This will give a festive look to the puries.
* To make mildly spiced puries, add 1/2 tsp. pepper powder to dough while sieving.

Bhee Vegetable

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Ingredients
2 med. stalks bhee (lotus stem)
2 onions grated
2 tomatoes grated
1 tsp. ginger grated
1 tsp. garlic ground
1 cup curds fresh
2 green chillies
1 tbsp. coriander chopped
2 cardamoms
2 cloves
1 small stick cinnamon
1/2 tsp. cumin seeds
1 tsp. dhania (coriander) seeds crushed lightly
1 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
2 tbsp. ghee or oil

Method


Peel and slice bhee into 3/4" thick slices.
Boil in plenty of salted water for 15 minutes or tender.
Drain run under tap water, drain and keep aside.
Heat ghee, add seeds and whole spices, allow to splutter.
Add ginger garlic, fry for a minute.
Add onions, stirfry till light golden.
Add curds, stir till the whiteness disappears.
Add all masalas, tomatoes and cook till oil separates.
Add 1/2 cup water bring mixture to a boil.
Add boiled bhee, stir, cover and simmer till water is absorbed.
Serve hot with a dish of rice or paratha.
Making time:30 minutes.
Makes:5 servings bowl
Shelflife:Best fresh

Green Pooris

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Ingredients
3 cups wheat flour
1 tbsp. ghee
1 tbsp. curds
1/2 bunch palak
salt to taste
warm water for kneading (if needed)

ghee to deep fry

Method


Sieve salt and flour together.
Add ghee and curds and mix well.
Grind palak into thick paste and add little by litte to knead dough (if needed add little warm water to knead).
Make a soft pliable dough.
Keep covered with a moist cloth for 10 minutes.
Make small apricot sized balls.
Roll into thick puries (4"diam. or as desired) some at a time.
Deep fry in hot ghee.
Allow to puff up, flip and fry other side till light golden.
Drain and serve hot and puffed.
Making time:40 minutes
Makes:30-35 puries
Shelflife:2-3 days

Pakwan Dal

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Ingredients
Dal:
1 cup channa dal (wash, soak for 5-6 hours)
2 tbsp. tamarind chutney (refer 'chutneys')
1/2 tsp. garam masala
1/2 tsp. red chilli powder
1/2 tsp. cumin powder
1/2 tsp. amchoor (dried mango) powder
1/4 tsp. turmeric powder
salt to taste
2 tbsp. ghee

Pakwan:
2 cups maida (plain flour)
2 tbsp. ghee
1/2 tsp. salt
water to make dough
ghee or oil for deep frying

Method Pakwan:
Mix ghee, salt into flour.
Knead into a soft pliable dough.
Make small sized balls.
Roll into thin puries.
Prick all over with a fork or knife.
Deep fry in hot oil/ghee till light brown and crisp.
Drain, keep aside. Or cool before storing.

Dal:
Place dal to boil with 3 cups water.
Add salt and turmeric.
Boil till tender but not mushy.
Stir in tamarind chutney.
Just before serving pour hot dal in serving dish.
Sprinkle all masala powders over dal.
Heat ghee in a small pan.
When smoking hot pour over the dal and masalas.
Serve hot with pakwan.
Making time: Pakwan - 30 minutes, Dal (excluding soaking time, 30 minutes)
Makes:4 servings bowl
Shelflife:Pakwan - 2 weeks, Boil few hours previously and refrigerate

Koki

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Ingredients
2 cups wheat flour
1/2 cup plain flour (maida)
1/2 cup rice flour (optional)
2 onions large finely chopped
1 tsp. ginger grated
4 - 5 green chillies finely chopped
1 tbsp. coriander leaves finely chopped
2 tbsp. ghee or oil
1/2 tsp. cumin seeds
1/2 tsp. ajwain
salt to taste

ghee for shallow frying

Method


Chop onions very fine.
Sieve flour and salt.
Add all ingredients except ghee for frying.
Mix well add very little water, knead into a stiff dough.
Take a fist sized lump of dough, knead into a ball.
Roll into a thick round about 6" diameter.
Use flour to dust if required for rolling.
Warm griddle (tawa) well.
Shallow fry on each side till golden.
Repeat for remaining dough.
Serve hot with green chutney and ketchup.
Cold also tastes good with tea or curds.
Making time: 45 minutes
Makes:5-6 kokis bowl
Shelflife:1 day

Sindhi Fried Rice

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Ingredients
2 cups basmati (long grain rice)
2 tbsp. ghee
1 black cardamom
1" piece cinnamon
2 cloves
5 cups water (approx.)

Method


Wash rice gently.
Put in colander and stand for 10 minutes.
Heat ghee in a deep heavy pan.
Add whole spices, stir. Add rice carefully.
Stir fry very gently with a spatula for 2-3 minutes.
Add water, cover, bring to boil.
Simmer covered, till rice is cooked and water has evaporated.
Press a grain, it must mash on putting pressure.
Do not overcook, or the rice will taste lumpy.
Add more hot water towards 3/4 done if required.
Serve hot with sindhi saibhaji or curry.
Making time: 30 minutes
Makes: 4 servings bowl
Shelflife: Best fresh

Vaghaar Kadhi

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Ingredients
1 potato
15-20 gavar (cluster beans)
1 drumstick
1 small slice yam (suran)
3 ladyfingers
1 brinjal
1 lotus stem
1 carrot
1 1/2 cups gramflour
1 tsp. ginger grated
1/2 tsp. each cumin & mustard seeds
1/2 tsp. fenugreek (methi) seeds
3-4 pinches asafoetida
4 green chillies
1 stalk curry leaves
1 tbsp. coriander finely chopped.
1/4 tsp. cinnamon-clove powder
1/4 cup thick tamarind water
1/4 tsp. turmeric powder
1 tsp. sugar
salt to taste
5-6 cups hot water
4 tbsp. ghee

Method


Clean, peel, wash, chop veggies as desired and towel dry.
Preferably into thick finger or chunks.
Keep lady fingers and brinjals washed and toweldried separately.
Heat ghee in a large heavy deep saucepan.
Add brinjal fry till lightly crisp, drain.
Add ladyfingers, fry till lightly crisp, drain.
Keep both aside till end.
To same ghee add all seeds, allow to splutter.
Add flour and stirfry till lightbrown and aroma exudes.
Add ginger, chillies, curry leaves, veggies and stir well.
Add hot water and stir continuously till boil is reached.
Make sure there are no lumps of the flour.
Add turmeric, salt, sugar to tamarind and mix well.
Add to kadhi while stirring well.
Simmer on low till veggies are tender and cooked.
Last to cook will be drumsticks so check them.
Add more water if necessary to maintain consistency of batter.
Add brinjal, ladyfinger, and coriander.
Stir and serve piping hot with sindhi fried rice or khichidis (refer khichidis).
Making time: 1 hour
Makes:5-6 servings
Shelflife: Best fresh