Wednesday, October 30, 2019


This is a simple Sindhi style tinda curry made in tomato gravy with cumin seed tempering. It comes out so delicious even with minimum spices and no addition of ginger, garlic or onions. Select small and tender tindas as they have no seeds.

Meha / tinda ............ 250 gms
Tomatoes ................ 3-4
Cumin seeds .......... 1/2 tsp
Salt ...................... to taste
Turmeric powder .. 1/4 tsp
Cumin powder ..... 1/2 tsp
Coriander powder ... 1 tsp
Red chili powder ... 1/4 tsp
Coriander leaves .... handful
Oil ................... 2-33 tbsps


Wash the meha well.

Peel them and make criss-cross slits half way through.

Heat oil in a pan and add the cumin seeds.

When they crackle add the tomatoes. Saute and simmer until they are soft and mushy.

Add the salt and turmeric powder.  Saute and simmer until they are soft and mushy.

Next add the chilli powder, cumin powder and coriander powder. Stir everything together.

Tip in the meha and saute for a minute.

Stir fry them until the oil is separated.

Add 2 cups of water and bring to a boil. Cover and simmer to cook.
After 10-12 minutes check it out and add more water if required.

Simmer until done. It takes about 30 - 40 minutes on low flame. Finally add the coriander leaves and serve.

Pin for later

You may also like:

Wednesday, October 9, 2019


Here is a recipe of healthy multigrain savoury waffles with quinoa. You can make them with a lot of variations by adding different things like veggies, boiled chicken, ham, sausages, or boiled macaroni  in the batter. Kids will love them.
Today I have added quinoa which is a super food. Multigrain flour is available in the stores these days. You can even mix various flours like whole wheat, soya, ragi, jowar, bajra, gram flour, semolina etc etc.. .. whatever is available in your kitchen in equal proportion.

Multigrain flour - 1 cup
Boiled quinoa .... 1/2 cup
Yogurt .............. 2 tbsps (optional)
Onions ............ 2 tbsps (finely chopped)
Green chillies .. 1-2 (finely chopped)
Coriander leaves .. 2 tbsps (finely chopped)
Salt ................. to taste
Turmeric powder .. 2 pinches
Roasted and crushed cumin seeds .. 1/2 tsp
Oil ............. to brush on the waffle maker.


Soak 1/4 cup quinoa for 1 hour. Drain the water and boil it with half cup water adding little salt. It cooks perfectly and no need of draining the water as the nutrients will be lost. Let it cool.

Now mix together all the ingredients mentioned in the list.except oil and make a thick batter adding little water as needed.

Brush the waffle maker with oil on both sides.
Spoon the batter into it and spread it.

Close it and switch it on. It should be done in 4-5 minutes. (the light indicates when done)

Remove them.

 Serve hot with any sauce or chutney.

Note : This portion makes 2 big or 4 small waffles depending on the size of your waffle maker.

Pin for later

You may also like:

Print Recipe