Saucy Recipes

Seyal Bhaji - Mixed Vegetables Photo: Seyal Bhaji + Boondi Raita + Chappati + Spicy Lime Pickle Ingredients : 2-3 med potatoes - cut into chunks + 3-4 med onions - chopped + 3-4 Tomatoes - chopped 10 bhindis (okras) - with just ends cut off - lightly fried + 2-3 small baingan (aubergine) - cut into chunks 1tsp dhaniya powder + 1/4 tsp turmeric + 1/2 tsp red chilli powder + 2-3 green chillies chopped 2-3 garlic cloves - fine chopped + salt to taste + oil to cook Method : Fry the onions + garlic till light brown, add the tomatoes and green chillies, add the masalas and red chili powder, add the bhajis, cook till they are soft and done.You may add some water but very little. Eat with hot chappatis, raita and pickles. Enjoy ! Saucy

Kheemo - Kheema Ingredients : 1 kg - Minced meat (can use Mutton or Chicken here) 2 Onions chopped + 2 Tomatoes chopped + 2 Potatoes cut in cubes 1/2 cup Green peas (optional)+ 3-4 Bay Leaves + 3-4 Green chillies - chopped 1 tsp Garam Masala + 1 tsp Turmeric powder + 1 tsp cumin seed powder 1 tsp coriander powder + 1 tsp red chilli powder + Fresh coriander leaves for garnishing Method: In a deep pan heat oil and add bay leaves, green chillies, fry for a min. Add chopped onions and garam masala powder, fry till onion turns light brown. Add turmeric powder, coriander powder, cumin seed powder, red chilli powder and salt. Fry till the spices are cooked. Add tomatoes and fry. Add the meat and fry, when oil seperates, add the potatoes & peas. Add some water, simmer for 15-20 mins or till meat is cooked. Garnish with fresh coriander. Serve. Best eaten with pao. Enjoy ! Saucy

Murgi Hare Masale Mein - Chicken in Green Gravy Ingredients: 1 kg Chicken Boneless cut into 2 inch pieces + 3 med Onions chopped + 2 large Tomatoes - chopped Greens - 2 tbsp Fresh Mint + 5 tbsp Coriander + 5 tbsp Spinach -chopped + 1/4 tsp Turmeric Powder 1 tsp Chilli powder + 1/2 tsp Coriander powder + 5-6 Green chillies - chopped + 3-4 cloves of garlic 2 inch piece Ginger - chopped + 1/2 cup Curd + 3 tbsp Ghee + Salt to taste + Chopped coriander for garnishing Method: Heat ghee in a cooker, fry onions n garlic till slightly brown, fry the chicken n ginger 5 mins, add tomatoes fry some more, add curds, all the Greens, red chilli, turmeric and coriander powder, salt, mix well. Shut the cooker and go for 3 whistles. Lower heat and cook for 10-15 minutes till gravy is thick. Garnish and Serve with rice or rotis. Enjoy ! Saucy

Sindhi Tidali Dal - Three Dals Dal Photo: Masala Bhindi + Tomato Rice + Chappati + Dal + Green Chilli Lime sweet pickle Ingredients : 50 gm split black dal + 50 gm channa dal + 50 gm split mung dal 1 med onion - chopped + 4 green chilies - chopped + 1 tsp turmeric powder 1 pinch hing powder + 1 tsp cumin seeds + 2 tbsp oil + Salt to taste + 6 cups of water + Fresh Coriander for garnishing Method: Mix all the dals together and soak for at least 2-3 hours. Heat the oil in the cooker pan and fry the onion and chillies till light brown. Add the dals, turmeric, hing, cumin, chillies and salt. Stir well, cook over medium flame for 5 mins. Add 6 cups of water and pressure cooker till the dals are cooked and soft. Check the consistency of the dal, it shud not be too thick or too thin. Serve garnished with chopped coriander. Eat with hot rotis or steamed rice. Enjoy ! Saucy

Sindhi Tomato Kadhi - Tamate Ji Kardi Ingredients : 1/2 kg Tomatoes + 3 tbsp Besan + 10 Bhindis + 10 Guvar + 3 small Potatoes - cut into 4 pieces each with skin 8-10 Curry leaves + 3 tbsp Coriander leaves + 1 tsp Red chilli powder + 1/2 tsp Jeera seeds + 1/2 tsp Methi seeds + 3 tbsp Tamarind Juice + 2 tbsp Oil + Salt to taste + 4 cups Water Method : Cut the tomatoes, boil them until soft , mash them. Squeeze out the pulp. Discard the peels. Heat oil in a pan, fry the jeera & mustard seeds, curry leaves and green chillies, add in besan and fry well. Add in the chilli powder, add tomato pulp and the water. Add salt and all the vegetables. Boil & simmer let all vegetables get tender. Check for salt, add tamarind juice. When vegetables are done and the kadhi is thick enough, add the coriander leaves and serve hot. One eats the kadhi with plain steamed rice and Sindhi Potato Wedges called "Took" and Sweet Boondis. The tamarind juice is added here if your tomatoes are not

Sindhi Sai Chutney - Green Chutney Ingredients :1 big bunch of fresh Coriander leaves (Dhaniya) + 1/4 bunch of Mint leaves (Pudina) 6-8 Garlic cloves (Lasun) + 6-8 Green Chillies (Hari mich)1/4 tsp red chili powder 1 small Onion 10-12 raw peanuts1 inch Ginger (Adrak) + 1 Lime - Juice (Limo) or walnut sized ball of tamarind1 tsp Sugar + Salt : to taste Method : Wash and chop the coriander & mint leaves. Put all the ingredients together in a mixer and grind until smooth. Check for seasoning, I like it spicy. Goes well with pakoras. I eat it with anything. Enjoy ! Saucy

Sindhi Dal Makhni Picture : Aloo Bhaji + Dal Makhni + Pooris Ingredients : Moong Dal 2 cups (Yellow split lentils) Turmeric powder 1/4 tsp + Red chilli powder 1 tsp + Amchur 1/2 tsp Jeera 3/4 tsp + a pinch of hing powder + Water 4 cups + Salt to taste + Oil 4 tbsp For garnishing :1 small Onion (Finely chopped) + 1 small Tomato (Finely chopped) + Coriander leaves (Finely chopped) Method : Heat 2 tbsp oil in a pan. Put a pinch of hing powder, add dal (pre-soaked for 2-3 hrs) & turmeric powder to it. Fry it for 2-3 minutes. Add 4 cups of water and salt to taste. Let it boil for about 20-25 minutes. The cooked dal should be soft & thick. Transfer dal in a serving bowl. Sprinkle red chilli powder & amchur. Heat 2 tbsp of oil in a frying pan. Add jeera to it. When jeera starts to crackle pour it over dal. Garnish it with finely chopped onion, tomato & coriander leaves. Serve it with hot Puris or Chappati either for breakfast or lunch. Enjoy ! Saucy

Sindhi Sai Bhaji Photo Courtesy : Suresh Hinduja www.gourmetindia.com Ingredients: 1 big bunch of Spinach (Palak) 1 cup Channa Dal (Bengal Gram Dal) - Soaked for 2-3 hours 1 small Potato + 2 med Tomatoes + 1 med Onion + 1 small Brinjal (Baingan) 3-4 Green Chillies + 1 tsp Red Chilli Powder + 2 tsp Turmeric Powder + 100 ml water Method : Wash & chop all the ingredients. Add turmeric powder, red chilli powder salt and water. Pressure cook for 15-20 minutes. After all the steam is released, mix well (use manjira to make it thin like a dal). Serve it with steamed rice or hot chappatis. The water you add here varies from different sindhi households, some like it as a very thick dal. I could eat this everyday. Also if there are leftovers, dry the bhaji and make 'Tikkis" out of it, these are amazing with bread, green chutney or ketchup. Enjoy ! Saucy

Varyoon Patata - Wadis n Potatoes Photo Courtesy : Suresh Hinduja www.gourmetindia.com Ingredients : 2-3 Wadis broken into pieces 4 Potatoes peeled & diced 2 small brinjals, quartered 3 Tomatoes medium sized - finely chopped 2 Onions medium sized - finely chopped 1 tsp Jeera powder + 1+1/2 tsp Coriander powder + 1 tsp Red chilli powder 1/2 tsp Turmeric powder + Oil 3 tbsp + Salt to taste + Water as required Coriander leaves for garnish Method : Heat oil in a thick bottom pan fry onions until brown, add in wadis and fry well, add in potatoes and saute, add in tomatoes, brinjals and all dry masalas. Fry until well done now add in water enough for the gravy, add in salt. Cover and cook the vegetable until wadis and potatoes are well done. check for salt. Serve hot, garnish with chopped coriander, serve with hot phulkas! Enjoy ! Saucy

The Famous Sindhi Kadi - Besan Ji Karhi Ingredients : 3 potatoes, 1 carrot + 10 lady fingers small and healthy + 10 cluster beans (gavar), 10 french beans (fansi) + 3 small brinjals (baingan), 1 thick slice yam (suran) + 1 stick of lotus roots (bhee), 2-3 drumsticks (singi) 1 tbsp. coriander leaves finely chopped + 1 tsp. mint leaves finely chopped + 1 tsp. ginger grated 5-6 green chillies + 1 stalk curry leaves + 2 tbsp. tamarind water + 5-6 cocum pieces dried 1 tsp. fenugreek seeds (methi dana) + 1 tsp. cumin seeds (jeera) + 3 tbsp. gram flour (besan) 1 tsp. red chilli powder + 1/2 tsp. turmeric powder (haldi) + 3-4 pinches asafoetida (hing) 1 1/2 tsp. sugar + 2 tbsp. oil + Salt to taste Method : Soak cocum in 1/2 cup water for 20 minutes. Chop potatoes into chunks, skin intact. Scrape carrot quarter lengthwise, cut into 2 inch pieces. Trim the ends of ladyfinger, cut the drumsticks in 4 inch pieces, halve the brinjals, peel and chop yam into bite sized chunks, cut lotus roots in 1 i

Dal Pakwan The favourite Sindhi meal / snack, can be had for breakfast, lunch or dinner, an anytime meal. Ingredients: For the Dal : 250gms Channa Dal, 1 tsp Cumin seeds, 1 tsp Red Chilli powder, 1/2 tsp Turmeric powder, 1/4 tsp Amchur powder, 4-5 Green Chillies - chopped, 2 tbsp Fresh coriander leaves - chopped, Salt to taste, Oil for cooking For the Pakwan : 300gms Maida sieved, 1/2 tsp Cumin seeds, Salt, Water, Oil for fryingMix the cumin seed in the maida and make a soft dough. Method: Dal: Wash clean soak dal in 2 cups of water for a couple of hours. Heat oil in the pressure pan, fry cumin seeds and green chillies for 2 mins, add the dal with the water it was soaked in. add the turmeric and salt, stir well, cook till dal is tender. Garnish with chopped coriander. Serve. Pakwan: Heat oil in a deep pan (kadai), roll the dough into round chappati size, with a fork make holes in this rolled up dough so it does not swell up when frying, fry till golden crisp. Eat with Dal.I add chopped

Pic shows Seyal Rawas Fish +++ Seyal Pallo The Pallo is a delicacy to hardcore Sindhis, we enjoy this fish to any other fish. Its like a treat if you make this fish and invite your relatives over for a meal. So here I go disclosing another family recipe. Ingredients :500 gms Pallo - cleaned, gutted, head less, tail less, scales on (some leave the head on) 250 gms Onions - chopped small + 250 gms Tomatoes - chopped small + 5-6 Green Chillies - chopped fine 1 tsp Red chilli powder + 1 tsp Coriander powder + 1/2 tsp Turmeric powder + 2-3 tbsp Tamarind Juice 1 Small pod of Garlic - chopped + 2 inch piece of Ginger - peeled n chopped + 30 ml Brandy / Cognac Salt to taste + Oil for frying Method : Fry the ginger n garlic, add onions, green chillies with red chilli powder, coriander + turmeric powder and salt, fry till onions turn light brown, add tomatoes, fry till cooked, set aside. Cut the pallo lenghtwise, in a large non stick frying pan add very little oil, slow fry with fleshy part up,

Sindhi Turi Bhaji (Ridged Gourd) Photo Courtesy : Suresh Hinduja www.gourmetindia.com Ingredients : 1 kg turi - chopped small 2 onions - chopped small 2 tomatoes - chopped fine 3 green chillies - chopped fine 1+1/2 tsp red chilli powder + 2 tsp coriander powder 1/4 tsp turmeric powder + 4 tbsp oil + salt to taste Method : Heat oil in a pressure pan, fry onions and chillies till onion turns golden, add turi, salt and turmeric, cook on a low flame till bhaji dries, add tomatoes, coriander and cook on a low flame till oil separates and tomatoes become tender, keep stirring, pressure cook for 2 whistles, take a churner (manjira) and mix well. The turi bhaji is ready to eat. Eat with hot rotis, some even have it with steamed rice. Enjoy ! Saucy

Sindhi Breakfast speciality recipe. Seyal Dabal / Seyal Bread ( Bread in green masala ) Ingredients : 8-10 Bread slices (Not fresh, slightly hard) 1 bunch of fresh coriander leaves - chopped 2-3 tomatoes - chopped + 1-2 onions - chopped 8-10 cloves Garlic - chopped 1/2 tsp Jeera powder + 1/2 tsp Turmeric powder - 1 tsp Red chilli powder 2 tbsp Oil + 1 cup water + Salt to taste Method : Grind coriander, tomatoes, half the garlic, turmeric, red chilli to paste. Heat the oil in a pan, fry garlic and onions till brown, add jeera, add the paste, cook for 10 mins or till oil seperates. Add the water, bring to boil, add the bread slices, soak well, mix, we are ready to eat. Garnish with sev and serve hot. One can add some Tamarind juice here to make it a bit more sour. Enjoy ! Saucy