Sindhi Style Sai Bhaji

Combination of veggies, green leafs & dals/lentils makes it a healthy meal choice. Enjoy this sindi style curyy with chapati.

Ingredients:

>Vegetables:

• Carrot - 1/4 cup
• Capsicum - 1/4 cup
• Onion - 1/2 cup
• cauliflower / Cabbage - 1 cup
• Potato - 1/2 cup
• Tomato - 1/4 cup 
• French string beans - 12 to 14 nos.
• Brinjal/Eggplant - 1cup
• Lady Finger/Bhendi - 10 to 12 nos.

>Green Leaves:

• 1/2 bunch spinach, 
• 1/2 bunch coriander leaves/Cilantro
• 1/2 bunch any other tangy green leaves

>Dals:

• 1 cup green gram /Mung Bean
• 1/2 cup Split Bengal Gram (chana dal) 

>Spices:

• 4-5 green chilies 
• 2-3 garlic flakes
• 1 tsp. red chili powder
• 1 tsp. dhania /coriander seeds powder
• 1 tsp. salt
• 1/2 tsp. turmeric / Haldi
• 2 pinches asafoetida/ Hing
• 2 tbsp. oil 
• 1/2 tbsp. ghee /Clarified Butter

 

 

Time Required: 40 minutes (excluding cooling time)

Method:

1) Clean and wash both the dals/ lentils 
2) Clean, wash and chop spinach and chopped vegetables except tomato
3) Heat oil in a pressure cooker, add all the vegetables, spinach and dals
4) Mix well, add enough water to cover all the ingredients
5) Add all masalas and mix
6) Place whole tomato on top, cover and pressure cook for 3 whistles 
7) Cool the cooker, open and hand blend the ingredients
8) Heat 1/2 tbsp. ghee add a pinch of asafoetida, green chili and onion fry nicely add the mashed/ cooked vegetables and stir blend

Serve hot with paratha/chapati or steamed rice.

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Palak Paneer / Spinach and Cottage Cheese Curry

Ingredients:

• 1 bunch Palak leaves Washed
• 100 gms Paneer / Cottage Cheese
• 2 Onions -chopped
• 2 small Tomatoes - chopped
• 2-3 Black Pepper 
• 1 tsp Jeera / Cumin Seeds 
• 1 tsp Saunf / Fennel seeds
• 1 tsp Dhania / Coriander seeds Powder
• 2 Cloves
• 5-6 Garlic flakes
• 1' Ginger grated
• Everest Kitchen King Masala - 2 tsp Mixture of many Indian spices - Available in Indian store)
• Haldi/Turmeric powder - 1/2 tsp
• Oil / Butter
• Salt to taste

Time Required: 25-30 mins

Method:

Step 01) Take a large frying pan add a cup of water and allow the water to boil and then add spinach leaves for about 7-8 mins and transfer it to colander and place it under running water for immediate cool down and churn in to puree

Step 02)  In the same pan add cloves, fennel seeds, cumin seeds, coriander seeds and black peppers and roast them nicely  and grind the the spices in blender

Step 03)  Mince garlic flakes and ginger and keep aside.

Step 04) Heat oil in a pan, add the paneer/cottage cheese cubes fry for about 2 mins and transfer out on a paper towel to absorb excess oil.

Step 05)  In the same pan, add finely chopped onions fry till it turns to golden brown

Step 06)  Then add finely chopped tomatoes fry for 3-4 mins.

Step 07) Then add ginger & garlic paste and the blended mixture of dry roasted spices. Fry for another 2 mins.

Step 08)  Add turmeric and Everest kitchen king masala.

Step 09)  Now add the spinach puree, add water to make medium consistency gravy and salt to taste. 

Step 10)  Let it boil after 5 to 6 mins add paneer cubes. Simmer the gas and cook for another 5 mins.

Serving:  Serve hot with phulkas/ roti/ chapati. 

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Restaurant Style Jeera Rice

Ingredients:

• Basmathi Rice -  1 cup
• Butter/ Oil/ Ghee (Clarified Butter) - 1 tbsp
• Fresh Coriander leaves / Cilantro  chopped
• Green chili – Vertically Slit – 2(Optional)
• Jeera /cumin seeds – 1 tsp
• Black Pepper – 2 to 3 nos.
• Cloves – 2 
• Salt to taste
• Water – 2 cup

Time Required: 15-20 mins

Method:

Step 01) Wash rice and let it soak for 5-10 mins.

Step 02) Heat ghee in a heavy bottom pan, then add cloves, black pepper, cumin seeds and green chilies

Step 03) Drain the soaked rice and add to the pan. Stir fry for 3-4 mins.

Step 04) Meanwhile boil 2 cups of water in a separate pan and when starts to boil, add it to the stir fried rice

Step 05) Cover the pan with a lid and simmer the flame

Step 06) Allow rice to cook on low heat for about 10 mins (until water is absorbed by rice)

Step 07) If you are using pressure cooker, then cook till 2 whistles only

Step 08) Garnish with finely chopped coriander leaves

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Cauliflower Capsicum Sabzi

Ingredients:

• 2 cup Cauliflower florets
• 1 cup Onion Chopped
• 1 cup Capsicum chopped
• 1 tomato sliced
• 1/2 tsp ginger grated
• 1/2 tsp garlic crushed
• 1/2 tsp each cumin, mustard seeds
• 1/2 tsp red chili powder
• 1/2 tsp garam masala ( (Mixture of many Indian spices - Available in Indian store)
• 1 tsp lemon juice
• 2 tbsp butter
• salt to taste

Time Required: 20 mins

Method:

1) Drain the boiled cauliflower and keep aside
2) Heat butter in a pan, add seeds and allow to splutter
3) Add ginger and garlic paste. Stir fry for 2-3 minutes
4) Add chopped onions fry for 3 to 4 mins. Then add chopped capsicum and lastly tomatoes & cover, simmer for 5 minutes.
5) Add boiled cauliflower, salt, red chili powder, garam masala, turmeric powder and mix well to coat the masalas to all the vegetables and cook till everything is tender

Serving: Serve hot with parathas or chapatis

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