Thursday, January 22, 2015


This is a very famous pickle from the state of Andhra Pradesh. Gongura (sorrel leaves ) are sour in taste and are also added to many veg and non veg dishes to give them the tangy flavour apart from making the pickles and chutneys..

Gongura leaves ... 1 bunch (4-5 cups )
Garlic ................. 1 pod ( 12-15 cloves)
Fenugreek seeds / methi seeds... 1 tsp
Coriander seeds .... 1 tbsp
Mustard seeds ...... 1 tbsp
Dry red chillies ... 2-3
Asafoetida ......... a generous pinch
Red chilli powder ... 1-2 tbsps (add as per your preference )
Salt ...... to taste
Turmeric powder .. 1/2 tsp
Oil ...... 1 cup

1. Pluck the leaves and wash them well. Pat them dry with a kitchen towel.
2. Chop the leaves coarsely and set aside.
3. Cut the garlic into pieces or leave it whole if you like.
4. Heat half the oil in a pan and saute the garlic and gongura leaves. Add a little salt. Simmer until the oil separates. Set aside.
5. Dry roast and grind the methi seeds and coriander seeds coarsely.
6. In a pan heat the remaining oil and add the tempering ingredients ( mustard seeds, asafoetida and dry red chillies)
7. When they crackle, close the gas and add the turmeric powder, red chilli powder. Check the salt and add if needed.
8. Stir in the sauteed gongura leaves with garlic. Mix well.
9. Store it in a sterilized jar.

Note: The spice level can be changed to suit your preference. Add chillies accordingly.

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Tuesday, January 20, 2015


Kutti also known as Bhori  is a traditional Sindhi breakfast made out of crumbled wheat flour rotis to which sugar or jaggery is added. The one made with sugar has a crumbly texture as the sugar is just mixed in the crumbled rotis and hot ghee is poured over it.  Kutti made with jaggery has a soft rexture as the jaggery is melted and added to the crumbled rotis. This can also be made into laddoos which are usually made as an offering for Lord Ganesh.
Kuti is mostly relished in winters and is served with roasted papads.  In Sindhi homes this is considered as one of the rich breakfast dishes like dal /pakwan/ seero. We make it on special occasions. You may add crushed nuts to it if you like. This is also made for lactating mothers post pregnancy with a lot of ghee added to it along with crushed pepper corns and cumin seeds.
Today I have made gur ji kutti / kutti with jaggery which is my personal preference. Here is a step by step pictorial for you.

Wheat flour ... 5 cups
Jaggery ......... 2 cups crushed ( which is about 500 gms )
Ghee ........... 3/4 cup + 1/4 cup (total 1 cup)
Water .. as needed


Take the flour in a big plate and make a well in the middle.
Add 3/4 cup of melted ghee.

Mix it well .

To check whether the moin (ghee added to it ) it sufficient, take a small portion in your palm and press it. If it forms into a lump then it is perfect.

Knead it adding sufficient water to make a stiff dough.

Divide the dough into 4 equal portions.

Roll each one into a thick roti.

Prick with a spoon or a knife to make incisions on it and roast it on a medium flame turning it a couple of times to cook evenly.

Remove it from the griddle and crumble it using the rolling pin or in a pestle and mortar.

Using your palms crumble it to a fine texture. Repeat the process for all the rotis.

Set it aside in a broad thali.

Heat a sauce pan or kadai and add the remaining 1/4 cup ghee. Add the crushed jaggery to it.

Also add about half cup water and start mixing until the jaggery melts.

 Keep stirring on medium flame until it starts bubbling.
Now pour this little by little to the crumbled roti and keep mixing with a spatula until it is mixed well.

You may find the texture too soft initially but remember that it becomes perfect when it is kept for half an hour or more. If you are serving immediately you may reduce the water quantity.

Remove it into a serving dish. This can be served hot or even at the room temperature. You may garnish with chopped nuts if preferrred.

You can also serve them in the oval shaped laddoos. We usually make these laddoos as a prashad / offering to Ganesha on Ganesh Chaturthi.

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Friday, January 16, 2015


This is a delicious one pot meat that can be relished without any side dish. It does not take a very long time to cook as the prawns get cooked very fast. Use medium sized prawns for this preparation. 

Prawns .... 250 grms
Basmati rice .. 2 cups
Onion ..........  1 large 
Tomato ....... 1
Green chillies .... 2
Ginger ......... 1 inch piece (grated)
Garlic ........ 1 tbsp (crushed)
Bay leaves .... 1-2
Cloves ......... 4-5
Green cardamoms ... 4-5
Cinnamon stick ..... 1 piece
Turmeric powder .. 1/4 tsp
Red chilli powder ... 1/4 tsp
Garam masala powder .. 1/2 tsp
Mint leaves ... few
Yogurt ...... 2 tbsps
Lemon juice .. 2 tbsps
Salt ......... to taste
Oil ... 5-6 tbsps (plus a little desi ghee if preferrred)

1. Clean the prawns and marinate them with yogurt, lemon juice and salt. Wash the rice and soak it.
2. In a pan heat the oil and add the mentioned whole spices. When they leave out a nice aroma tip in the sliced onion and fry until golden brown in colour.
3. Add the chopped tomato, ginger, garlic and a little water. Simmer until it is cooked.
4. Now add the marinated prawns and saute until the water from the prawns dries up.
5. Now add 4 cups of water. 
6. Add the slit green chillies, mint leaves and the spice powders. Add salt as needed.
7. Bring to a boil and tip in the soaked rice.
8. Cook until three fouth done. Reduce the flame to low and keep the pan covered for dum.
You can add a spoonful of desi ghee / clarified butter if you like.

Tuesday, January 6, 2015


In Sindhi cuisine we have this deep fried bread dipped in sugar syrup which is usually made plain without any mawa topping and served for breakfast.I have tweaked it a little and turned it out into a rich dessert with home made creamy mawa. This has become a big hit in my parties.

Bread Slices
Sugar - 2 cups
Water - 1 cup
Cardamoms - 4
Saffron - a pinch
Oil for frying

For Mawa:
Milk powder - 3 cups
Sugar - 1 cup
Ghee - 1 tbsp
Cardamom Powder - 1/4 th tsp
Lime Juice or Vinegar

For Garnishing:


1. Cut the bread slices in a round shape using a cutter or a bottle lid.

2. Fry till gloden brown and crisp.
3. Make a thick syrup with sugar, water, saffron and cardamoms.
4. Mix 2 cups milk powder with 1 and 1/2 cups water and make paneer(cottage cheese) using vinegar or lime juice.

5. Drain and allow it to cool.
6. In a bowl, mix lightly -1 cup milk powder, the prepared paneer, 1 cup sugar, ghee and cardamom powder.
7. Spread it in a flat dish and microwave it for 3-4 minutes. (Mawa is ready)

8. Crumble this mawa and pour a few spoons of milk to make it of spreading consistency.

9. A few hours before serving, place the bread coins in a flat dish, pour the sugar syrup over them with a spoon and let them soak for about 1-2 hours or until they are softer.
10. Spread the mawa over them and garnish with pistachio powder.
11. For variation you can also garnish with a cherry.


I love to make traditional dishes with different variations using all kinds of masala combos. This is one of the Sindhi style chicken preparation called seyal chicken that I tried out recently with pav bhaji masala. I served it the pav bhaji style garnished with lot of onions. It was a big success and everyone relished it. Here is the recipe

Chicken .. 500 gms  (preferably boneless)
Onions .... 2 medium
Yogurt .. 2 tbsps
Tomato ... 1
Ginger ... 1 tsp
Garlic ... 1 tsp
Green chillies .. 1-2
Tomato puree .. 1/4 cup
Tomato ketchup .. 1 tbsp (optional)
Pav bhaji masala ... 1 tbsp
Coriander leaves ... handful
Turmeric powder ... 1/4 tsp
Garam masala powder .. 1/2 tsp
Red chilli powder ....... 1/2 tsp ( or as per your liking )
Salt ...... to taste
Oil + butter .... as needed
Pav breads .. as needed.
Lemon wedges and finely chopped onion, coriander and green chillies for garnishing.

1. Wash and marinate the chicken pieces with yogurt, salt and turmeric.
2. In a pan heat oil fry the onions until golden brown.
3. Add the ginger, garlic, green chillies and tomato and simmer until tomato gets cooked.
4. Now tip in the marinated chicken pieces and saute and simmer to cook. Add the mentioned spice powders.
5. When the water dries up saute and add the tomato puree, coriander leaves and a little water until you get a nice colour and the oil separates.
6. At the final stage add a little butter.
7. Garnish with finely chopped onions, coriander leaves, green chillies and lemon wedges before serving.
It can be served with pavs / rumali rotis / naans .

Monday, January 5, 2015

KACCHE PAPITE KA CHUNDA ( Sweet and sour pickle made from grated raw papaya )

Traditionally chunda is made with raw mango. I had got a raw papaya for using as a meat tenderizer. As I just needed a small piece for this and was wondering what to do with the remaining one. Tried making chunda with it and was happy with the result.  It was absolutely delicious.You can relish it with Koki, parathas or mathris.
Here goes the recipe.

Raw papaya ... 4 cups ( peeled and grated)
Sugar ............. 1 cup
Oil ................ 1/4 cup
Cinnamon stick ... 2-3 pieces
Black pepper corns ... 1 tsp
Onion seeds ............ 1 tsp
Black cardamoms ..... 1-2
Bay leaves .............. 1-2
Cumin seeds ............. 1 tsp
Shahi jeera / kummel seeds ... 1 tsp
Dried red chillies ........... 3-4
Red chilli powder ........ 1/4 tsp
Salt ................... 1 tsp
Vinegar .......... 1/4 cup

1. Heat oil in a pan and tip in the whole spices mentioned in the list.
2. Toss them a little and add the grated papaya.
3. Saute it for a few minutes and simmer it to cook for 5-7 minutes.
4. Keep stirring in between to cook evenly.
5. Add the salt, red chilli powder and sugar and keep stirring until the sugar is absorbed and the papaya turns translucent.
6. Finally stir in the vinegar. Mix well and allow it to cool.
Store in a sterilized jar.

Note: The sugar content can be reduced or increased as per your preference.

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