METHI MACHI ( Methi Fish)

This is a traditional fish preparation from the Sindhi Cuisine. It is served with khichni / rotis.

Ingredients:
Fish ..... 1/4 kg
Onions ..... 3-4 (Chopped finely)
Methi leaves ....... 2-3 small bunches
Coriander leaves .... handful
Green chillies .. 1-2
Ginger-garlic paste.... 2 tbsps.
Tomato ................ 1
Flour .....1 tbsp.
Coriander powder .... 2 tsp.
Cumin powder .......... 1 tsp.
Garam masala ........... 1 tsp.
Turmeric ................... 1/4 tsp
Salt ................. to taste
Oil.

Method:
1. Wash and marinate the fish with salt.
2. Heat oil in a pan and add the ginger garlic paste...saute and add the onions.
3. Stir fry the onions for 3-4 minutes and put the methi leaves,tomato, green chilli, salt and all the spices.
4. Now put the fish slices and cook on medium flame until the fish is cooked turning it once.
5. At this point mix the flour with a little water and stir it into the cooking fish carefully.Simmer for a minute.

 Garnish with coriander leaves and serve with moong dal khichdi or rotis.

Watch the video

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BREAD UPMA

Here is a Bread Upma recipe with a South Indian touch.
Recipe source -  Homely Food
The only little change I made is adding a little Sambar powder instead of Coriander powder and the original recipe has no ginger garlic.

Ingredients:
Bread slices ... 5-6 ( you can even make use of the edges of the bread that we trim away while making sandwiches)
Onion ..... 1 (chopped finely)
Tomato ... 1
Ginger ... 1 tsp .. (grated)
Garlic .... 1 tsp
Green chillies ... 1-2 ( as you like it )
Curry leaves .... a sprig
Coriander leaves .. handful
Mustard seeds ..... 1 tsp
Cumin seeds ........ 1 tsp
Asafoetida .......... a pinch
Turmeric powder .. 1/4 tsp
Sambar powder ... 1/2 tsp
Red chilli powder .... 1/4 tsp (add more if you like it spicy)
Salt ............. to taste
Oil ............. 2-3  tbsps

Method:

1. Heat oil in a pan and add the mustard and cumin seeds and a pinch of asafoetida.

2. Now put the chopped onions and ginger garlic and green chillies. Saute a little.

3.Now add the tomato pieces, coriander and curry leaves and simmer until the tomato cooks.

4. Add the salt, spice powders and little water.

5. Put the bread pieces and mix. Simmer to cook.

6. It just takes a couple of minutes. Serve immediately.

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GRILLED PANEER BHURJI SANDWICH

These are the sandwiches made from leftover paneer bhurji. I always love to make some extra bhurji to make them. Bhurji can be made plain or with the addition of vegetables like capsicums, green peas. Today's recipe is with green peas and methi.

Ingredients:

Bread slices ... as many required.

Butter ... for spreading on the bread slices.

Ingredients:
Paneer ..... 1 cup
Onion .......... 1 small (finely chopped)
Garlic paste ... 1 tsp.
Ginger paste ... 1 tsp.
Tomato .. 1 small
Turmeric powder .. 1/8 tsp.
Coriander powder .. 1 tsp.
Cumin powder ....... 1 tsp.
Red chilli powder ... 1/2 tsp.
Salt ......................... to taste
Kasoori methi ....... 1 tsp.
Coriander leaves .... for garnishing.
Oil.

Method:
Method:
1. Heat a little oil in a pan and stir fry the onions.
2. Add ginger-garlic paste and saute for half a minute and add the  tomato. Sprinkle a little water and simmer for 3-4 minutes until it is done.
3. Crumble the paneer and mix it with the onion masala. Add the salt and all the spice powders.. Simmer for a minute.
4. Sprinkle the dry roasted and crushed kasoori methi.
 Garnish with coriander leaves.

To make sandwiches:
1. Butter the bread slices and spread some bhurji on them.
2. Grill them in a toaster.
3. Serve them hot.

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SARSON KA SAAG

This is the most Traditional and popular dish of Punjabi Cuisine. This nutritious green saag is made with pungent mustard leaves. Spinach and Bathua leaves are added to balance the taste. Some people also like to add a small radish or turnip while boiling. This saag is usually available in winter season in abundance. Nothing can beat the taste of this lip-smacking flavourful Sarson ka Saag and Makki ki Roti.

Ingredients:
Mustard leaves (sarson ) ... 1 bunch
Bathua or Spinach ........... 1 bunch
Radish or turnip ............ small one (cut into small pieces)
Green chillies ................ 2-3 (depends on your taste)
Onion ........................... 1 (grated or chopped very finely)
Ginger ...................... 1 tsp
Garlic ................... 1 tbsp (crushed coarsely)
Makki ka ata / maize flour .... 1 tbsp ( if you are not using radish, add 2 tbsp)
Cumin powder ...... 1 tsp
Turmeric powder ... 1/4 tsp
Red chilli powder .. 1/4 tsp
Salt ............... to taste
Mustard oil ... 4 tbsps
Ghee / oil ...... as needed

Method:
1. Wash and cut the mustard and spinach leaves.
2. In a pan or a pressure cooker, boil the greens, chillies and radish adding a little salt.
(add just enough water so that you don't have to drain it away as you will loose all the nutrients. Let it cool.
3. Grind it to a coarse paste. (Some prefer to grind it to a very smooth paste)
4. In a pan add mustard oil and fry the finely chopped onion until translucent. Add the ginger, garlic and saute. Add the spice powders. add this tempering to the greens.
5. Heat a little more ghee/oil and fry the maize flour. Stir it into the saag. Squeeze the lime juice into it.
6. Bring to a boil to blend all the spices with the saag. You have to be liberal with the ghee in this dish.
7. Just before serving heat some ghee, add a pinch of red chilli powder and mix it into the saag.
Serve it with Makki ki Roti.

See recipe for  - Makki ki Roti

See the video of Sarson ka Saag

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PATRA ( GUJARATI SNACK )

Patra is a very famous Gujrati snack made with colocasia leaves. They are stuffed with gram flour paste to which spices, salt and jaggery are added and then rolled and steamed. After cooling the roll it is sliced and tempered. I have seen some of my friends mixing other flours to the gram flour to make it more healthier.Today I have made it for the potluck party event, hosted by  Jagruti's Cooking Odyssey where we are supposed to make and taste a fellow participant's recipe...this is from Pradnya.'s Blog  - Pranuvi's World
Since we don't find some of the Indian ingredients in Brazil I have replaced them with the local ingredients and tried the patra and to my surprise the results were excellent.. the taste is as good as the original.

The leaf I have used is COUVE  - a Brazilian green which is wide like cococasia and it served the purpose well.
I have replaced the gram flour with CHICK-PEA FLOUR  and CORN FLOUR ( Makki ka ata )
Here is the recipe:

Ingredients:
Arbi Leaves .... 3
Besan / Gram flour ....2 cups
Asafoetida ....  !/4 tsp
Ginger green chilli paste .. 1 tsp ( as per your taste)
Red chilli powder ........ 1/2 tsp
Coriander powder ....... 1/2 tsp
Cumin powder .......... 1/2 tsp
Grated jaggery .......... 1 &  1/2  to 2 tbsps
Tamarind pulp .......... 3 tbsps
Baking powder .........  1/4 tsp
Oil ....................... 1 tbsp
Salt ................... to tatse
Water ............. as much as required to make a thick batter

For Tempering:
Crushed sesame seeds ... 1 tbsp
Mustard seeds .............. 1 tsp
Asafoetida .............. a pinch
Oil .... as required

For Garnishing:
Dessicated coconut
Coriander leaves

Method:
1. Wash the leaves and wipe them with a kitchen towel. With a knofe remove the thick stems.

2. In a large bowl mix the ingredients mentioned in the ingredients list on top, to make a smooth and thick batter of spreading consistency.

3. Place the leaf reverse siide up and spread the batter evenly. Place another leaf on top of this and repeat the procedure. Usually 3 leaves are perfect for one roll.

4. Now roll the leaves carefully to make a thick roll.

5. Place it in a foil wrap and close the edges.

6. Put water in a steamer and place the roll to steam for 10 minutes, turning the side after 5  minutes. (If you don't have a steamer you can make use of a bigger pan by placing a wire mesh and the roll on top of it as shown in the picture)

7. Remove the steamed roll and let it cool. Cut it into slices.

8. In a flat-bottomed pan fry the tempering ingredients and toss the slices carefully.

9 . Place them on the serving platter and garnish with grated coconut and finely chopped coriander leaves.This snack has a unique taste of it's own and can even be served without any chutneys.

Recieved KAABIL-E-TAARIF AWARD in the potluck party event for this recipe, specially for being innovative in making it with Brazilian ingredients due to the non-availability of Indian groceries here.

Potluck Party @ Jagruti's Cooking Odyssey

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SANNA PAKORA (Sindhi Pakoras)

Sindhi Sana Pakoras are a bit different than the normal ones. Here we double-fry them. First the thick batter is fried into big chunks. These are broken into smaller pieces and fried again until crisp and crunchy.

Ingredients:
Besan / Gram flour .... 2 cups
Onion ................. 1 (finely chopped -  about half cup)
Green chillies .... 2-3 (finely chopped)
Coriander leaves .. handful
Mint leaves ........ few
Whole coriander seeds .. 1 tbsp
Anardana .......... 1 tsp (crushed) - optional
Baking soda ..............  2 pinches
Red chilli powder ..... 1/4 tsp
Salt ............................ to taste
Oil ............ to fry

Method:

1. Mix all the ingredients except oil to make a thick batter.

2. Heat oil in a kadai and drop big chunks of this batter. Fry on medium flame to half done.

 3. Remove and set aside.

4. Just before serving, cut these into smaller pieces.

5. Heat oil and fry until crisp.

6. Remove them on a kitchen tissue.
Serve hot with mint chutney or any sauce of your choice.

Check out the video

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