Saucy Recipes

Gajjar Jo Seero - Gajar ka Halwa (Sugar Free) Ingredients: 1 kg Carrots - Grated 1 litre milk 2 tbsp Ghee Handful of sliced almonds, cashews and some raisins 1/2 tsp Cardamom powder + 1 tsp khus khus a few strands of saffron soaked in little water 5-6 tablets or 5-6 tsp powder of Equal or Sugar Free Mehtod : Boil the carrots and milk together in a thick bottomed pot till milk disappears, add ghee and khus khus and cardamom powder, fry for 5 mins, lower the heat add half the dry fruits and fry till ghee separates, stir occasionally so as the halwa does not to stick. Shut the flame, sprinkle the sugar free powder or dissolve the tablets in a little water and add to the halwa and mix well. Spinkle with safforn water. Garnish with remaining dry fruits and serve hot. I can eat this cold out of the fridge as well or with hot puris for nashto. My friend Suresh suggested that I " Roast the nuts, roast the nuts, roast the nuts" Well, half of them are fried when you cook them Suresh, j...

Bhee Masala (Lotus Roots) Ingredients: 250 gms - Lotus Root - sliced 250 gms - Brinjals - sliced 250 gms Potatoes - cubed 100 gms Spinach - chopped 4 Tomatoes - pureed 6-8 Green chillies - finely chopped 2 inch Ginger - finely chopped 3 tsp Red chilli powder + 2 tsp Coriander powder + 1/4 tsp Hing powder 1/2 tsp Turmeric powder + 1 tsp Cumin Seeds + 5 tsp Oil + Salt - to taste Sufficient water to cook the vegetable Method: Wash and boil the lotus stem. Heat oil and add the cumin seeds, hing, ginger and green chillies. Fry for a few minutes and then add the tomato paste, spinach, red chilli powder, coriander powder, turmeric powder and salt. Cook till oil separates. Now add the three vegetables and sufficient water and cook till the vegetables are done. We are ready to eat. Serve with hot rotis, I eat it with yellow (turmeric) rice. Some Sindhi families eat it with sweet sticky rice. Enjoy ! Saucy

Sindhi Koirni Kichdi (pro: Kweerni) Ingredients : 1 cup Basmati Rice 2 tbsp split Green Dal 10 Peppercorns - whole 5 Green cardamoms - split 3 cups water + 1 tbsp oil + Salt to taste. Method : Cook rice mixed with oil, dal and the spices, we use more water here as we are making a thick kichdi (see picture) when rice is cooked mash it all together. Done. Serve with a big spoon of butter. Goes best with Lime Pickle and Papads. Enjoy ! Saucy

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