Tag: tomato

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.

 

 

 

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 .

 

Stuffed Tomato Tikki (cutlet)

20170601_134242The versatile potato, loved by one and all over the world. It is rare to find a person who does not like potato. From french fries to roast baby potatoes sprinkled with italian herbs or the baked potato oozing with melted cheese and herbs in the western part of the world, to the poshto aaloo in Bengal , aaloo parathas of Punjab or the Pao wada which is nothing but a ball of spiced potato dunked in a golden chickpea batter and fried. The favourite street food of maharashtra. This humble root is comfort food.

As a young bride I soon learnt that sunday brunch at my new home, every week without fail  was khichdi and potato sabji , always accompanied with fried papad. and a bowl of yogurt. Potato is used as the base for many indian snacks, like samosas, tikki, chaats, as a filler in dosas etc. But the tikki is a favourite in any sindhi household,  it was a must on sundays in our home in Pune. my mother prepared the tikki in the most basic manner, boiled the potaoes, peeled mashed and added some dry spices and bread to bind the potato, shaped and of course deep fried the tikkis , served them with bread slices and chutney… the famous sindhi tikki dabroti. This snack was served during the interval of sunday movies run on doordarshan. The good old days.

Tikkis are also a popular chaat item sold as ragda pattice, which is a heart shaped potato cutlet, pan fried till crisp, and served with a tangy chickpea gravy and accompanied by slices of onion marinated in lime juice, a tamarind sauce and fresh green chutney.. oh so delicious. the recipe I will share with you today is a fusion version of the tikki, tiny cherry tomatoes hollowed out, filled with a green paneer filling and engulfed with potato, breaded and deep fried till crisp,its tasty as well as easy on the eyes.. do try it out.

Stuffed tomato tikki

Ingredients for the potato covering

1 kg boiled, peeled and grated potato

3 slices grated bread

Red chilli powder to taste, about 1 tsp should be enough

1 tsp caraway seeds. ( shah jeeri)

Salt to taste

Method for potato covering..

Mix everything together and divide into 15 balls and keep aside.

We also need 15 cherry tomatoes, preferably oval in shape, cut off the top and reserve it. now scoop out the pulp with a tiny teaspoon and use this pulp to make the filling. keep the tomatoes upside down to drain any liquid remaining.

Ingredients for tomato stuffing

Tomato pulp from cherry tomatoes

1/4 cup corriander leaves

1 tsp chopped garlic

1 green chillie

1 tsp corriander powder

1 tsp cummin seeds

A little turmeric powder and salt to taste

1/2 cup grated paneer..( cottage cheese)

Method..

Grind together corriander leaves, garlic and green chillie.

Heat 1 tsp oil in a pan and add cummin seeds and green paste.. also add corriander powder, salt, and turmeric.

Mix well and add grated paneer.. shut the flame.

Assembling..

Fill the paneer mixture into the cherry tomatoes and cover with top of tomato.

Take a ball of potato mixture in your hand and hollow it out to form a bowl.Put the stuffed tomato into the bowl in and upright position and gently cover the whole tomato , pressing to make it tight.

Dip each tikki into a medium thick  batter made with flour and water and roll in fine breadcrumbs. Keep refrigerated until needed.

To serve, deep fry in hot oil till golden brown. Cut into two pieces and serve.

 

 

MILK SABJI/KHEERAJI BHAJI

MILK.. We are fed milk right from day one of our life, mothers milk and then weaned on to cows milk. For thousands of years human beings have grown up consuming cow milk. That is why a cow is treated like a mother in all parts of India, in fact a cow is considered very holy and sacred for all  Hindus. Milk has a very important place in all cuisines worldwide. Desserts from all over the world are mainly made from milk.. from ice creams to kulfis, mithais to toffees, cheese cakes to kalakhand. Milk is incorporated in many forms in Indian cuisine, it forms the very basis for our ghee and butter, and of course yogurt or dahi. No Indian home can function without milk, the average Indian man has at least 2 or 3 cups of milk tea or chai on a daily basis. Tea vendors can be found on most streets in India doing a roaring business at all times of the day, it is not unusual to see small groups of people holding impromptu discussions with their cuppa of chai . Most Indian households also make their own yogurt or dahi at home.

Milk also gives us Paneer or home made cottage cheese which is the strained  residue left after the milk has been curdled. Paneer based dishes are a must in most family gatherings especially amoung the sindhi, punjabi and bengali communities.Normally when the milk is curdled ,the remaining clear liquid , which is called  whey,  is discarded. Whey actually has a lot of nutrients, and there are many households who will put the whey to some use like kneading the bread or roti dough with it.

Todays recipe is based on milk which has been curdled, this easy to make dish is based on a long lost memory. Years ago milk was delivered early in the mornings by the milk man, it used to come in glass bottles. Even then the aluminium cover was an indication of low fat and full cream, the blue cover was for full cream milk and the green colour for low fat milk. I remember my grandfather collecting the milk at 5.30 am from the doorstep as he was an early riser. Baba then took the blue topped milk bottle and gently kept tilting it back and forth for a good 15 to 20 miniutes . Ater that when the bottle was opened, the milk had already separated with the fat rising to the top and forming a layer of white butter at the top, which mummy used to scoop out into a bowl for our breakfast. The remaining milk hence turned into fat free naturally.I remember once my mother was in the kitchen boiling milk and the milk happend to curdle, but she coolly went on boiling it and when the whey had reduced considerably, she added some green masala paste to it and lo behold it had turned into a delicious sabji..So based on that is todays recipe, the milk sabji or as we say in sindhi, kheeraji bhaji.. It is a very simple dish and is delicious at the same time, best eaten with phulkas and a side dish of potato sabji.

MILK sabji/ kheeraji bhaji

INGREDIENTS

2 ONIONS.. FINELY CHOPPED

3 MEDIUM TOMATOES …THINLY SLICED

1 TBSP FINELY CHOPPED GARLIC

1 TBSP GRATED GINGER

FINELY CHOPPED CORRIANDER LEAVES

12 CURRY LEAVES

2 TBSPS OF DRY KASOORI METHI

1 TBSP CUMIN SEEDS

1 TSP AJWAIN ..( CAROM SEEDS)

RED CHILIE POWDER, TURMERIC POWDER ,  GARAM MASALA AND SALT TO TASTE.

FEW DROPS OF VINEGAR

1 LITRE OF FULL CREAM MILK

METHOD..

1.. HEAT 3 TBSPS OIL IN A BROAD SAUCEPAN AND ADD THE CUMIN AND CAROM SEEDS( JEERA AND AJWAIN). WHEN THE SEEDS STOP SPLUTTERING, ADD ONIONS, GARLIC, GINGER AND CURRY LEAVES.. SAUTE TILL ONIONS START TURNING A GOLDEN BROWN, TAKE CARE NOT TO BURN THE ONIONS.

2.. ADD THE TOMATOES, RED CHILIE POWDER, TURMERIC POWDER , GARAM MASALA POWDER AND SALT . MIX GENTLY TILL EVERYTHING COMES TOGETHER AND FORMS A THICK GRAVY.. AT THIS POINT ADD THE DRY 20160911_185639 KASOORI METHI AND SOME CORRIANDER LEAVES.

3.. POUR THE MILK DIRECTLY INTO THE GRAVY AND STIR GENTLY , BRINGING IT TO A BOIL. ADD FEW DROPS OF VINEGAR AND CHECK IF THE MILK CURDLES , IF NOT ADD FEW DROPS MORE. BY THIS  TIME THE MILK SHOULD HAVE SEPARATED INTO SMALL GRAINS…

4.. KEEP THE MILK ON A ROLLING BOIL , UNCOVERED FOR ABOUT 15 MINS, AND THEN CONTINUE COOKING ON A MEDIUM FLAME UNTIL THE WHEY HAS REDUCED TOTALLY AND YOU ARE LEFT WITH A VELVETY  GRANULAR MIXTURE.. ADD SOME MORE CORRIANDER LEAVES AND SERVE HOT..