SINDHI TALEBADI (KEEME JO LOLO) USING SOYA GRANULES

20180216_074534Many  families  in different parts of the world will surely have a meatloaf, or lolo as we sindhis call it on their menu. Of course the recipes will vary from the bland to the spicy or from rich to simple. Meat loaf is something which innovative housewives created using leftover cooked mince of beef, mutton or chicken. This dish has been popular in the sindhi community , and every sindhi homemaker will surely serve it on special occasions. Cooked mince and beaten eggs along with pasta come together to form a sindhi keeme jo lolo, which is normally steamed. Todays recipe is made with soya granules  and eggs.

Growing up In a sindhi household , this lolo or talebadi was made when special guests were coming for dinner. Mummy would make at least 2 thalis (a steel platter with a raised rim).. The mutton keema(minced meat) was cooked lovingly till dry with aromatic spicies and cooled. Beaten eggs and cooked pasta ( makaroni) were mixed into the keema , and pored into the greased thalis. Generous amount of tomato ketchup was applied on the top and then the thalis were put into hot steamers.. The aroma of this delicious lolo wafted into the kitchen and we as children waited for the lolo to be cooked and served. It was cut into square pieces when cool and wiped clean in minutes..:). This lolo is also protein packed, easy to cook and can be served with a salad on the side to make a complete meal

Today when I make this at home, I prefer using vegetarian soya granules/ nutri/ protina. This is my husbands favourite. Do try this recipe which is perfect for vegetarians who eat eggs.

INGREDIENTS

1 small cup of soya granules boiled in water for 10 mins, drain and squeeze out excess water.

3 tbsps oil

2 big onions finely chopped

2 tomatoes pureed

2 tsp ginger garlic paste

1 tsp shah jeeri (caraway seeds)

1 tsp red chilli powder

1 tsp garam masala

1 tsp corriander powder

salt to taste

1 cup boiled pasta..( I use elbow macaroni)

3 eggs lightly beaten

few tbsps of tomato sauce

grated cheese for garnish

chopped corriander for garnish as well as cooking

method..

Heat  a pan and add 1 tbsp of oil, to this add the boiled soya granules and saute till  the granules become a little crispy. Remove and keep aside in a bowl.

In the same pan add 2 tbsps of oil and add onions,saute till limp and translucent. At this point add 1 tsp salt to the onions to hasten the browning process, cook till onions turn a golden brown.

Add caraway seeds ( shah jeeri) and ginger garlic paste.

Now add tomato puree , red chilli powder, corriander powder and garam masala.

Cook till the whole mixture comes together and oil seperates

Add soya granules and roast for a good 15 mins until fragrant.

Add 1/2 cup water and cover and cook till done.

Let the mixture be dry.. we don’t want a watery mixture.

Shut the fire and cool completely,

Mix the boiled macaroni into the cooked keema

Fold in 3 beaten eggs and chopped corriander leaves.

Pour into a greased springform pan..and dot with tomato ketchup

Garnish with grated cheese and corriander leaves

Steam in a hot steamer for 30 mins or untill set

Cool, cut into squares or wedges and serve at room temperature.

 

 

 

Vegetarian fish seyal

When I say vegetarian fish, its the way this unique dish is presented. Making use of cabbage leaves to make rolls filled with a besan(chick pea flour) paste, and then deep fried , causing the cabbage to look like the skin of a fish.

Many years ago, I found this recipe in THE VEGETARIAN COOK BOOK BY SADHU VASWANI CENTER. Over the years I have made this dish frequently and with good results. It does require a little extra time, but the results are worth it.😊

Besan ki sabji is made in many different ways, the Rajhasthani people call it gaathe ki sabji, where in besan is mixed with spices, oil and water to form a dough, which is then made into small balls or cylindrical logs. These balls are then boiled in water , to be cooked and then added to delicious gravies.

We sindhis also make a delicious besan sabji, called besan ji ani. But the shape given to the dough is normally like small tikkis. These tikkis or anis are either steamed or fried, and added to different gravies.And the gravy to go with this is normally a seyal onion tomato one. Seyal gravy normally lets the onions turn just a light golden instead of brown. Its one of the basic gravies sindhis use.

The recipe I will share with you today uses besan and cabbage leaves. Do try this delicious sabji with hot phulkas…

Ingredients for the rolls

5 cabbage leaves, thick vein removed.

1 cup besan( chickpea flour)

2 tbsps chopped onion

1 tsp whole corriander seeds

1 tsp red chilli powder

1 tsp salt

1 tsp red chillie powder

1 tsp cumin seeds

1 tbsps chopped corriander leaves

1/4th to 1/3 rd cup water

Thread to tie the rolls..

Method

Soften the cabbage leaves by putting them in boiling water for a minute. Remove and pat dry.

Mix the besan, cumin seeds, red chilli powder, salt, corriander seeds and onions along with the water to make a thick paste.

Take a cabbage leaf, apply the besan paste, roll up the leaf and tie with a thread to keep it secured.

Deep fry the cabbage rolls, discard the thread and keep aside.

The cabbage after being fried looks like the skin of fish…hence the name.

Ingredients for the seyal gravy

2 finely chopped onions

3 tomatoes pureed

1 tbsp chopped garlic

1 tbsps chopped ginger

1/2 cup yogurt

1 tsp turmeric powder

2 tsps red chilli powder

1 tsp garam masala

1 tsp salt

1 tsp shah jeera…caraway seeds

1/2 tsp ajwain

Heat 2 tbsps oil in a pan, add onions and salt .

When onions turn a pale golden brown, add cumin seeds and ajwain, and ginger, garlic.

Saute well, add red chilli powder, turmeric and garam masala.

Now add pureed tomatoes and let cook for a while, when oil seperates, add beaten curd and chopped corriander leaves.

After 5 mins, add the fried cabbage rolls.

Cover and cook for 5 mins.

Serve hot with phulkas.

Roti jala/ lacy crepes with chicken curry

Roti jala or lacy crepes as they are called have Malaysian origins, normally served with a curry, these crepes are relished at weddings, gatherings and are even sold as a street food. These pretty looking crepes are usually made from a batter of flour, eggs and coconut milk. The batter is drizzled over a hot pan in a pretty lace like pattern. The crepes cook very fast, in under a minute.

Having lived in south east asia for the last 34 years, my cooking has definetely imbibed the asean flavours. I love to mix and match flavours often resulting in fusion cusine. Take for instance curry powder, available all over the world, but my favourite one comes from malaysia. Well all said and done, my family relishes my food and does not complain, so it encourages me to experiment more.

Today the recipe I will share with you is an eggless version of roti jala with an addition of rice flour, I found this gives a better texture to the crepe as well as making it crispier.

I will also share a recipe for chicken curry, which is a fusion curry, using indian spices as well as malaysian curry powder. This type of cooking gives the curry a familiar taste for indian palete. The use of coconut milk and whole spices like corriander seeds, cumin seeds and cinnamon is common to south Indian and south east asian cooking, especially malaysia, singapore and Indonesia.

Do try this meal at home. Easy to make and even prettier to look at.

Roti jala/ lacy crepes

Ingredients

75 gms flour

25 gms rice flour

1/ 2 tsp turmeric powder

1 tsp salt

100 ml coconut milk( I used the ready to use tetra pack)

150 ml water

Coconut oil to brush the pan

Method

Mix all the dry ingredients together, and slowly add water and coconut milk to make a smooth batter. Let the batter rest for 15 mins.

Strain the batter into the jala mould.

Now heat a nonstick pan with oil abd slowly drizzle a little of the batter onto it , forming a pretty lacy pattern.

Now let it cook for a minute, do not flip it over, fold it inwards from 2 sides

Next, roll it neatly and remove onto a serving platter

Proceed to make the remaining crepes, you dont need to keep brushing the pan. The yield from this recipe should be 10 to 12 roti jalas.

Chicken curry/ vegetable /paneer/tofu curry

Ingredients

400 gms boneless chicken thigh cubed or boiled mix vegetables/ tofu/paneer

1 big onion ..finely chopped

1 big tomato…thinly sliced

1 tbsp garlic..finely chopped

1 tbsp grated ginger

2 tbsps curry powder( I use malaysian baba brand )

1 tsp fennel seeds

1 tsp cumin seeds

6 cloves..pierced into a shallot( for easy removal)

1 stick cinnamon

1 tbsp red chilli powder

Salt to taste.

100 ml coconut milk

2 tbsps coconut oil

Method

Heat oil in a pan, and add fennel, cumin seeds, cinnamon and cloves. Saute till fragrant, now add ginger, garlic and chopped onions.

When the onions become limp abd light golden, add the tomatoes, curry powder, red chili powder and salt..mix well

At this point add chicken, cover and cook till tender.

Vegetarians can add boiled vegetables, tofu or paneer.

Next, add half a cup of water and the coconut milk, simmer upto 10 mins. Garnish with fried onions and corriander leaves.

To serve, take crepe and pour some curry on the top.

Enjoy.

# roti jala moulds are available online in most countries

Try amazon or tokopedia.

Homemade Coconut Oil

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Coconut oil to  me means memories of childhood. Most of us remember our mothers oiling our hair with coconut oil and then plaiting the hair with pretty ribbons.  My mother would sit me down after my head wash on sundays and massage my hair with coconut oil and comb it neatly into 2 plaits. Head massage was a weekly routine which was never missed, I suppose I owe my lovely thick hair partly to coconut oil massages and partly to genetics..lol.

Coconut oil plays an important role in south Indian cooking as well, this aromatic oil emparts a lovely fragrance and taste to food. I use homemade coconut oil in making all our dosas , utappas etc. Besides being healthy, making it at home ensures it being pure. Yes it does take a while to be made, but the end results are  a marvelous golden pure oil.

Today, the recipe I will share with you is pure coconut oil, the way we make it home. This
method separates the water and the cream, enabling us to save cooking time. I love using
this fragrant oil for cooking my indian food , especially south indian food. Do try it.
COCONUT OIL
1.. Grate 5 big coconuts
2… Add about 4 cups of water and Blend in a mixer.
3…. Strain thru a strainer lined with muslin cloth, twist the cloth to squeeze out all the milk.
4…Add 1 more cup of water to the grated coconut, blend and squeeze out the coconut milk
5…Now transfer all the coconut milk to a pot.
6…Refrigerate overnite, atleast 12 to 18 hours.
7..The cream of coconut will have seperated from the water, forming a thick layer, which you can cut with a knife.
8…Discard the water, put the cream into a wok, cook on medium heat for about 45 mins to an hour.Stirring in between.
9..The oil will seperate and a crunchy brown residue will be left behind.
10…Strain the pure oil.
5 coconuts will normally yield around 500 ml of coconut oil.
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SINDHI LASAGNA (MANI SEYAL CAKE)

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As the name suggests , todays recipe is of the quintessential breakfast of  sindhi homes.  Down the ages, some innovative home maker thought of using left over rotis in a practical form and came up with this delicious dish. Almost all sindhi homes serve this dish, but in many forms. Seyal maani( chappati) or Seyal dabroti using bread has many different recipes. Green masala paste or an onion based gravy is cooked and either bread or rotis are added to the simmering gravy and allowed to soak up the masala gravy. The normal procedure would be to tear up the chappatis into pieces and add to boiling gravy and cooked till the liquid evaporates , which would be within a few minutes. But, my mother in law made this dish in a unique way and that was stacking the chappatis or bread with the thick gravy between layers and building it up into a layered cake. A little extra effort and a pretty looking dish was ready to be served. Resembling an Italian lasagna but made with fewer ingredients.

Growing up, mummy made this dish once a week for breakfast, mostly on saturdays and was savoured by my grandparents, the plus point being its soft texture which was easy for them to consume. The leftover green paste was stored and very often my mom applied it on a chappati, folded it into a half circle and roasted it on a hot tawa with a little oil till crisp.. a delicious side dish ready in minutes.

Do try out this recipe and enjoy a sindhi dish which does not take long to cook and with all the ingredients easily available in our homes.

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SINDHI LASAGNA OR SEYAL MAANI ( CHAPPATI)

INGREDIENTS

8 LEFTOVER CHAPPATIS

1 CUP CHOPPED CORRIANDER LEAVES

4 CLOVES GARLIC

6 GREEN CHILLIES

2 TOMATOES .. BLEND INTO A PULP

2 TBSPS FINELY CHOPPED GARLIC

1 TBSP LIME JUICE

1 TSP SUGAR

2 TSPS CORRIANDER POWDER

2 TSPS CUMIN SEEDS

1 TSP TURMERIC POWDER

SALT TO TASTE

METHOD

1.. BLEND THE CORRIANDER LEAVES , 4 CLOVES GARLIC AND 6 GREEN CHILLIS INTO A FINE PASTE WITH A LITTLE WATER AND KEEP ASIDE.

2.. HEAT 2 TBSPS OIL AND ADD THE CUMIN SEEDS, NEXT ADD CHOPPED GARLIC AND SAUTE TILL FRAGRANT, NOW ADD THE CORRIANDER POWDER AND TURMERIC POWDER, ALONG WITHE TOMATO PULP AND SALT. COOK FOR A FEW MINUTES. FINALLY ADD THE GREEN PASTE AND COOK FOR JUST 2 MINUTES, ADD LIME JUICE AND SUGAR, MIX WELL AND REMOVE INTO A BOWL.

3.. NOW TAKE A WIDE BOWL AND ADD 1 TBSP OF THE COOKED GREEN MASALA AND ADD HALF CUP OF WATER TO IT.. THIS MIXTURE IS FOR DIPPING THE CHAPPATIS, TO MOISTEN THEM.

4..HEAT ONE TBSP OF OIL IN A PAN, AND ADD 1 TBSP OF THE COOKED MASALA TO IT.

5.. GENTLY DIP ONE CHAPPATI IN THE GREEN WATER MIXTURE, AND PUT IT IMMEDIATELY INTO THE FRYING PAN, APPLY SOME GREEN MASALA ONTO IT AND REPEAT WITH ANOTHER CHAPPATI..MAKE LAYERS WITH MOISTENED CHAPPATIS AND GREEN MASALA , FINISHING WITH GREEN MASALA ON TOP LAYER, ALL THIS SHOULD BE DONE ON LOW HEAT.

6.. COVER AND COOK FOR 5 MINS.

7..SLIDE THE STACK OF CHAPPATIS GENTLY ONTO A SERVING PLATE WITH A FLAT SPATULA AND GARNISH WITH GRATED CHEESE OR CHOPPED CORRIANDER. CUT INTO WEDGES AND SERVE .

 

SARSON(MUSTARD) PANEER AND PEAS WITH CHILLI OIL KULCHA

This recipe which is a fusion recipe, combines the tanginess of mustard and the smoothness of coconut milk. East India  merges with south India.  Mustard is one the most important spice in Bengali cooking, whole mustard seeds, or paste of mustard seeds are happily incorporated into daily cooking, used liberally to coat fish and wrapped in banana leaves and steamed. I have also used  Panch phoran to temper this dish, panch phoran is a combination of 5 spices,  mustard seeds, onion seeds or kalonji as they are called in hindi, cum20171125_10462320171126_151055in seeds, fenugreek seeds, and fennel seeds are mixed together and used whole to temper the oil in the beginning of the cooking process. The use of mustard oil here imparts a nice nutty flavour. I love using mustard oil , coconut oil or ghee in all my Indian cooking , these oils bring out the true regional flavours of dishes from all over India. The use of coconut milk in this recipe balances out the tartness of mustard and vinegar used.

Paneer, or cottage cheese is so widely used in India, more so in the western, northern and eastern states. We Indians love our paneer in different forms, paneer pakodas, shahi paneer, paneer parathas, paneer bhurji, rosgollas, or kalakhands. Most Indian gatherings or parties will surely have  a paneer dish on their menu. I remember, when my mom magically transformed curdled milk into a delectable sabji, just by adding a paste of green chillies and corriander leaves and some garlic. Paneer has been very subtly introduced into the chindian cuisine in place of tofu, paneer chilli fry and paneer manchurian for example. My love for paneer started with a cold paneer sandwich which was served in Greenfields restaurant in main street way back in the seventies when I was a very young girl, this awesome sandwich had thin slices of paneer sprinkled with only salt and pepper,  sandwiched between 2 slices of white bread, slathered with mayonn20171125_144846aise and topped with crisp lettuce. Sadly, this restaurant shut its doors long ago. Puneites will surely remember this restaurant fondly.

Do try this recipe, and serve it with chilli oil kulchas, recipe of which i will be sharing here.

INGREDIENTS

2 cups of diced paneer

1/2 cup of green peas.( I have used frozen peas)

1 big onion, finely chopped

4 green chillies ,finely chopped

5 cloves of garlic. roughly chopped

1 inch piece of ginger, sliced

3/4 tbsp mustard seeds

2 tbsps vinegar

2 + 2 tbsps mustard oil

1/2 cup thick coconut milk

1/4 tsp turmeric powder

1 tsp paanch phoran

salt to taste

1/4 tsp sugar

PANCH PHORAN..( 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp fennel (saunf) seeds, 1/ 2 tsp fenugreek seeds and 1/2 tsp onion seeds.. mix. Use as required.) In this recipe I have used 1 tsp.

METHOD

1.. Heat 2 tbsps of mustard oil, add the mustard seeds, when the seeds stop crackling, add chopped green chillies, ginger and garlic. saute for a while, shut the gas, and cool this mixture. When it cools down add 2 tbsps of vinegar and grind this mixture to a fine paste. add water if required, keep aside

2. Heat 2 tbsps of mustard oil in a pan, add 1 tsp of paanch phoran and wait till seeds splutter and there is an amazing nutty fragrance in your kitchen, now add chopped onion and saute till light brown, add the paste of green chillies, garlic and ginger. saute for another 5 minutes.

3. Now add the chopped paneer and green peas, season with salt, sugar and turmeric. and add the coconut milk.

4.. Add half a cup of water and cover, cook  till a thick gravy is left. about 5 minutes.

serve garnished with grated cheese and chopped corriander leaves.

 

CHILLI OIL KULCHAS

Ingredients

1 cup flour

100 gms boiled and grated potato

1/4 cup yogurt

1 tbsp chilli oil

1 tsp salt

1 tbsp chilli flakes

1 tsp shah jeera..(caraway seeds)

METHOD

Mix all the ingredients to form a dough.

Divide into 8 balls and roll out  the kulchas.

Roast each kulcha on a hot tava

Finally brush with chilli oil .