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.

 

 

 

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 .

 

 

 

Spinach chutney with rice flour roti

Todays recipes are influenced by my love for south  indian food, spinach cooked lightly with coconut and lentils and then ground to a paste, eaten with a dosa or as I prefer it, with soft fluffy rice flour rotis. The amazing food of dhakshin india or south India barely calls for lot of spices, the magic is created by just using very few basic ingredients. I use coconut oil when I cook south Indian food, the fragrance of the ingredients being sauted in this oil is just too heady. Of course when I talk of south India, its just a general grouping of the food.. For me the masala dosa, idli, utappas and the avials are food which I relish. Collage days breakfasts mainly consisted of idli sambhars and medhu wadas at the canteen, served with fresh coconut chutney. Even today, when I go back to Pune for my visits, I try my utmost to go to Vaishali restaurant  , I have yet to eat a better dosa elsewhere, standing in the line for a seat just wets the appetite more. The SPDP or sev puri dahi puri fusion is a must have there and the horlicks milkshake is to die for… All Puneites will definitely vouch for this famous udipi restaurant.

Back to the recipe, spinach chutney has been cooked at our home since many years, a favourite of my daughters. While cooking this chutney , try not to over cook it as we want to retain its fresh green colour.his chutney can be eaten hot or at room temperature,  do try both these recipes, simple home food at its best.

SPINACH CHUTNEY

INGREDIENTS

3 TBSPS COCONUT OIL

1 TBSP CHANA DAL

1 TBSP URAD DAL

1/4 TSP HING

6 DRY RED CHILIS BROKEN INTO PIECES

12 SLICED SHALLOTS

1 SLICED TOMATO

4 TBSPS GRATED FRESH COCONUT

2 CUPS FINELY CHOPPED SPINACH (LEAVES ONLY, DISCARD STEMS)

1 TBSP TAMARIND PASTE OR LIME JUICE

1/2 TSP TURMERIC POWDER

SALT TO TASTE

METHOD..

HEAT COCONUT OIL IN A PAN, ADD THE CHANA DAL AND URAD DAL.. SAUTE TILL GOLDEN BROWN.

NOW ADD THE HING, BROKEN RED CHILLIES AND SLICED SHALLOTS

SAUTE ON  MEDIUM HEAT TILL ONIONS TURN A PALE GOLDEN COLOUR

NOW ADD THE SLICED TOMATO AND GRATED COCONUT AND SAUTE TILL TOMATO SOFTENS AND BLENDS WELL WITH THE  ONIONS.

AT THIS POINT ADD  THE SALT AND TURMERIC, TAMARIND PASTE, AND20170820_150639 THE SPINACH

SAUTE FOR A FEW MINUTES UNTIL SPINACH WILTS  AND SHUT OFF THE HEAT.

DO NOT COVER THE SPINACH AT ANY POINT

WAIT FOR A FEW MINUTES AND GRIND THE SPINACH MIXTURE TO A FINE PASTE, ADDING COLD WATER TO MAKE GRINDING EASY..

CHECK CONSISTENCY AND SERVE WITH ROTIS.

Now the rice flour roti, eaten all over India but with different names , called akki roti in the south and chawal ki roti in the north. It can be eaten plain or with some spices and chopped onions added to it. These soft white rotis are really light on the stomach.

RICE FLOUR ROTI

INGREDIENTS

1 CUP FINE RICE FLOUR

1 CUP WATER

1 TSP OIL

1/2 TSP SALT

METHOD

ADD WATER TO A PAN, AND BRING TO A ROLLING BOIL

ADD SALT AND OIL

NEXT ADD RICE FLOUR, THE MIXTURE WILL IMMEDIATELY BECOME LUMPY.

SHUT OFF THE HEAT AND COVER THE PAN TIGHTLY AND LET THE FLOUR COOK IN ITS OWN STEAM.

AFTER 10 MINUTES, REMOVE THE MIXTURE ONTO A PLATE AND KNEAD IT TO SMOOTH DOUGH, COVER WITH A WET NAPKIN.

HEAT THE TAVA OR FLAT GIRDLE

MAKE SMALL BALLS FROM THE DOUGH AND ROLL OUT THE ROTI.. IF YOU FIND IT STICKY, ( WHICH IT SHOULD NOT BE) JUST DIP THE BALL IN DRY RICE FLOUR AND ROLL OUT THE ROTI

PUT ONTO A HOT TAWA AND COOK ON BOTH SIDES TILL PUFFED UP AND BROWN SPOTS START APPEARING

REMOVE AND KEEP WARM IN A HOT CASSEROLE DISH.20170820_150816