Month: October 2023

SINDHI KADHI

main meal

SINDHI KADHI

This famous Kadhi is well known to most non sindhis, having tried it at some point in thier lives. It could be at a school friends home or a colleagues home. Every sindhi family will have thier own recipe for it. Some families add Toor dal to it, some a lot of tomatoes etc. Some Kadhis are pale yellow, some quite brown. All depends on the ingredients.

Todays recipe from my home is quite simple and easy to follow.
We normally make it on mondays.
Add your choice of vegetables, though the common ones are drumsticks, potatoes, carrots, long beans and lady fingers. I also add Sweetcorn as my husband loves it in kadhi.

Heat 2 to 3 tbsps of oil
+ 1tsp cumin seeds
+ 1/2 tsp fenugreek seeds
+1 level tsp Hing.
Then add 2 sprigs of curry leaves.
Add 2 heaped tbsps of Besan
Now saute on low heat till fragrant..and pale golden.( not burnt or overly brown)
Immediately add 1 liter of hot water.

While it comes to a boil, add 1 tsp turmeric powder, 1 tsp red chillie powder.

1 big chopped tomato
1 tbsp grated ginger
2 green chillies chopped into thick rings
2 or 3 soaked kokums
Let it simmer.
Add 1 potato..peeled and cut into 8
1 sweet corn…cut into 4 or 6.
1 small carrot…cut into thick batons.
Let simmer..semi covered for 15 to 20 mins.
Now add 1 tbsps grated jaggery or to taste
Salt to taste
And few ladyfingers cut into 2..ends discarded.
And few french beans..cut into 4..
Some drumsticks cut into finger size .( I did not get today , so omited.)
Simmer till kadhi is thick .
Add chopped corriander leaves..

Serve with white rice, sweet boondhi, and aloo tuk.

Note.. thumb rule for kadhi.
It should be balanced.
Sweet, sour, spicy.

So taste as its being cooked.
Sometimes I add tamarind paste to the kadhi..if kokums are not available. Adding tamarind makes the kadhi more dark.

A good kadhi takes about 40 mins to cook..
There will be a awesome fragrance.

Be prepared for a good afternoon nap after having kadhi chawal😊

Left over kadhi tastes better the next day..
Kadhi thickens on being kept..add some hot water when reheating. And re check seasoning



Sindhi Phote Bhugi Turi/Ridge Gourd in Cardamom

main meal

PHOTE BHUGI TURI/ CARDAMON TURIYA

Sometimes, a simple cooked subji is all that is needed to satisfy us.
Today was one of those days, when I was craving for my Indian food. As normally we have indonesian food for lunch.😊
Made turiya sabji as we sindhis make it.
Using only cardamom and shah jeeri for flavouring. Sprinkle a bit of black pepper powder on top. And relish it with a hot chappati.

250 gms chopped turiya.( after peeling)
1 small onion finely chopped.
1 tsp grated ginger
1/2 tsp shah jeera
1/2 tsp freshly ground elaichi powder.
Salt to taste.
Black pepper powder .
Corriander leaves

Heat 1 tbsp oil in a pan, add the chopped onion and cook till translucent.
Add the shah jeeri and elaichi powder.

Add the turiya and grated ginger.

Cook and mash with the back of spoon till it comes together.

Add salt to taste.

Sprinkle black pepper powder and corriander leaves.

Done.

Takes around 10 mins to make this small amount. Good for 2 people.

MANSAF PILAF RICE..VEGETARIAN VERSION.

main meal

Mansaf pilaf rice..Vegetarian Version

This pilaf comes from the middle eastern region of Jordan. Also considered their national dish. Normally cooked in JAMEED( yogurt sauce) with minimum usage of spices.
This is a version I came across on the net long back( would like to credit the blogger, but sadly unable to find it, glad I had jotted down the recipe though)
,I have adapted a bit to our liking. The taste is not very far from Indian cooking.
Served with a garlicky yogurt sauce. Its a comfort food.
The non vegetarian version uses lamb  mostly.
My version of mansaf pulav tweaked to a slightly Indian taste..😊

2 cups of Basmati Rice..washed and soaked for an hour.

Cook the rice as usual adding

1 stick of cinnamon
1/2 tsp turmeric powder
1/2 cinnamon powder
2 tsps salt.

THE VEGETABLE LAYER
Heat 2bsps oil
Add..
2 finely chopped onions.. saute till pale gold.
Add puree of 2 tomatoes( blanched)
Add 1/4 cup of soya granules( boil, and saute in  little oil)
Add one chopped green paprika.
Add 1 brinjal cut into small cubes
( soak in slightly salted water, squeeze and saute lightly in little oil)
1/2 cup sliced mushrooms
Mix everything well.. add little water and cook till  a thick gravy is left
1 tsp black pepper powder or red chilli powder.
Add 2 tsps of BAHARAT SPICE( recipe given below)
Salt to taste.
When done, keep aside.

GARLIC LABAN MOUTBOUK

Whisk 1 cup of thick yogurt with
1 tsp cornflour
1 tsp besan.
( adding these will prevent curdling)

Heat 2 tsps oil and add 1 heaped tbsp of finely chopped garlic.
Saute till pale golden
Add whisked yogurt
And heat on low till you see bubbles appearing.
Shut the flame and season with salt.

To assemble..
Heap rice on a platter and top with the vegetables, drizzle some laban moutbouk on the top and garnish with roasted almonds, pumkin and sunflower seeds. And sprinkle some of the Baharat powder on top.

To make Baharat spice

Mix 1/2 tsp each

Cinnamon powder
Cumin powder
Corriander powder
Clove powder
Nutmeg powder
Black pepper powder
Ginger powder..