Sunday, December 30, 2012


This is a very common breakfast made in most of the Sindhi homes.. a nice way to make use of stale bread..

Bread slices .... 7-8
Onion ............. 1 small (chopped finely)
Tomato .......... 1 large or 2 small ( about half cup chopped)
Green chillies ... 1 -2
Garlic paste ..... 1 tsp
Turmeric powder .. 1/4 tsp
Coriander powder ... 1/2 tsp
Cumin powder ....... 1/2 tsp
Red chilli powder ... 1/4 tsp (as per taste)
Salt .............. to taste
Coriander leaves .. handful
Mint leaves... to garnish


1. Heat oil in a pan and saute the garlic paste and onion for 2 minutes.

2. Add the chopped tomato, salt and all the spice powders and mix well crushing the tomatoes.

3. Cut the bread into pieces and tip it into the pan. Sprinkle a little water over the bread pieces and stir carefully to incorporate the masalas. Add coriander leaves.

4. Simmer it for half a minute. Garnish with mint or coriander leaves and serve immediately.

5. This is a quick and healthy dish with very little oil, and can be served for breakfast or as an evening snack.

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Friday, December 28, 2012

VANGANA JA PAKORA ( Brinjal Pakoras )

Try out these yummy baby brinjal pakoras with chatpata stuffing. You will love them so much that you can't stop with one or two.

Baby brinjals ... 10 - 12
Besan / Gram flour ... 2 cups
Baking soda ............ a pinch
Salt .................... to taste
Mint Chutney .... For stuffing.
Oil ............... for frying

1. Slit the baby brinjals and leave them in salt water for 1 hour.
2. Drain the water and pat them dry with a kitchen towel.
3. Stuff them with mint chutney. Make the chutney very spicy.
4. Grill the stuffed brinjals for 5-7 minutes. You can also do it in the microwave or in a pan / griddle leaving them on low flame taking care not to over-cook them. Let them cool before frying. The grilling/cooking time depends on the size of the brinjals.
5. Mix the besan with water adding salt and baking soda to a thick batter.
6. Coat the brinjals with besan and deep fry them.
Serve them hot with any sauce.

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Tuesday, December 25, 2012

PAKORAN JI BHAJI (Sindhi Pakora Curry)

This is a very nice way of using the left over pakoras. Tastes delicious too. You can make the onion masala ready and add the pakoras and enough water to cook just before you serve. Otherwise the pakoras become mushy.

Pakoras ...  10-12
Onion ..... 2 small (1 cup - sliced)
Tomatoes .... 1 (chopped)
Green chillies ... 1-2
Ginger ............. 1 tsp
Garlic ............ 1 tsp
Turmeric powder ... !/4 tsp
Coriander powder .. 1/2 tsp
Cumin powder ...... 1/2 tsp
Red chilli powder .. 1/4 tsp
Salt ..... to taste
Chopped coriander leaves .. handful
Oil ...... 2-3 tbsps

1.Heat oil in a pan and saute the onion until light brown in colour.
2. Add the ginger garlic pastes, green chillies and tomatoes. Stir until tomatoes are cooked.
3. Add the salt and the spice powders. Mix well and set aside.
4. Just before you are ready to serve, tip in the pakoras and stir carefully taking care not to break them. Add half of the coriander leaves while cooking.
5. Pour about half cup water. Bring to a boil.
6. Transfer it into a serving dish, preferably a flat one.
 Garnish with coriander leaves and serve with rotis.

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Wednesday, December 19, 2012


 Soak the almonds for few hours and remove the skin. Easier way is to put them in a bowl with water and microwave for a minute and peel. Grind them to a smooth paste adding a little water. You can freeze this for using it in gravies for Shahi curries, sweets, halwas, kheers etc. etc.

Tip: In order not to defrost the entire thing each time, divide the paste into small quantities and store in small zip-lock bags making it easier to use.

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Green Masala / Coriander Mint Masala

Tuesday, December 18, 2012


This is a very simple sabzi, perfect for day-to-day cooking. It can be served with rotis.

Potatoes ....  2-3 (cut into cubes)
Baby brinjals ... 6-7 (cut into big pieces.. you can use a big brinjal too)
Onion ............. 1 (chopped finely)
Garlic ............ 1 tsp (crushed)
Green chillies ... 1-2 (chopped)
Tomato ............ 1 (cut into pieces)
Besan / gram flour .... 1 tbsp (roasted)
Cumin powder ........ 1/2 tsp
Coriander powder .... 1/2 tsp
Turmeric powder ..... 1/4 tsp
Red chilli powder ..... 1/4 tsp
Salt ........ to taste
Oil...... 2 tbsps

1. Heat oil in a pan. Add the garlic and saute.
2. Add the onions and stir-fry for 2-3 minutes until translucent.
3. Now tip the the tomato and green chillies and simmer for the tomatoes to be cooked.
4. Put the chopped potatoes and brinjals.
5. Add the salt and spice powders and roasted gram flour/besan. Mix well and sprinkle a little water and simmer on low flame until done.
Garnish with coriander leaves and serve with rotis.

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This is a simple and healthy salad..just perfect for a light lunch along with a bowl of soup or a sandwich !

Spinach ....  1 small bunch - about 2 cups (tender leaves)
Corn ......... 1 can - 200 gms
Tomato .... 1 small (finely chopped after removing the seeds)
Salt ......... to taste
Black pepper .. 1/4 tsp
Garlic ............ 1 tsp
Olive oil ...... 1 tbsp
Lemon juice .... 1-2 tbsps (as per your liking)

1. Pour oil in a pan and saute the garlic.
2. Add finely chopped spinach and stir fry for half a minute.
3. Drain the water from the corn and add along  with the finely chopped tomatoes.(seeds removed)
4. Season it with black pepper, salt and lemon juice.

Note: It tastes just perfect with this simple seasoning...however you may add roasted &; crushed cumin, chaat masala...if you like.

Friday, December 14, 2012


This snack brought back memories of my childhood. We always had these on Sundays whenever mom cooked mutton she used to take out the chops, dip them in the egg and fry them. I have marinated the chops and cooked them in a pressure cooker before frying them. You may also grill them instead. The quantity mentioned here is for 4 chops. You can increase it if you are making in a large quantity accordingly.

Mutton chops ... 4
Eggs ................. 2
Bread crumbs.... 2 tbsps
Salt ............. to taste
Oil ............. to fry

For Marination:
Garlic  .....        1 tsp
Yogurt .....         2 tbsps
Turmeric powder .. 1/4 tsp
Dhaniya jeera powder ... 1/2 tsp
Red chilli powder ......... 1/4 tsp
Garam masala .............. 1/2 tsp
Salt ............... to tatse
Oil ............................ 1 tbsp

1. Clean the mutton chops and marinate with the ingredients mentioned above for 3-4 hours.
2. In a pressure cooker, cook them on low flame until done. You don't need to add any water. If the meat is not tender, you may sprinkle a little. Alternately you may even grill them if you find that convenient. Let them cool.
3. Beat eggs with a little salt.
4. Dip the cooked chops in the egg and coat with bread crumbs.
5. Shallow-fry them in a wide based frying pan.
Garnish with chopped coriander,onion rings and serve hot immediately.

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Quinoa & Egg Muffins

Wednesday, December 12, 2012


The most popular breakfast of Maharashtra ! 
Hardly takes time to prepare. We usually serve it with a topping of finely chopped onion, coriander leaves and Bikaneri sev and a squeeze of lemon juice over it. Tastes Divine !

Poha (rice flakes)..... 1 cup
Potato... 1
Onion ..... 1 ( sliced)
Green chillies ... 2 ( finely chopped)
Curry leaves ... a sprig
Turmeric powder ... 1/4 tsp.
Cumin powder ...... 1/2 tsp.
Salt .... to taste

For tempering:
Cumin seeds ... 1 tsp.
Asafoetida ...... a pinch
Dry red chillies ... 2

For garnishing:
Coriander leaves .... handful
Onion ...... 1 finely chopped
Bikaneri sev ...... ( optional)
Lemon juice.


1. Put the poha in a colander/sieve and wash lightly under running water. Set them aside for 5-10 minutes, sprinkling a little water over them once or twice. They should be soft but not sticky and mushy.
2. Meanwhile boil the potato and cut it into small pieces. Set aside.

3. In a sauce pan. heat a little oil and add the tempering ingredients. When they crackle add the sliced onion. Saute it add the boiled potato pieces, green chillies and curry leaves. Add cumin powder, turmeric powder and salt.

4. Now put the soaked poha into the pan and stir lightly until everything is mixed well. Simmer for 1-2 minutes.

5. Serve it in individual plates, garnishing with coriander, onion and Bikaneri sev. Squeeze out a little lemon juice on top.

Serves ... 2-3
Preparation time ... 20 minutes
Spice level ..... 3 out of 5

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