RADHALA MACHI / DAAG WARI MACHI / FISH WITH ONION GRAVY

In Sindhi Cuisine we have many kinds of fish preparations. This is one of the most popular one which goes well with Sindhi pulao. It tastes good with phulkas and dhodho also.

Ingredients for Onion Masala: ( Daag  )

Onions ........... 4 -5 medium sized (sliced)
Tomatoes ...... 1 (chopped)
Green chillies ... 1-2(chopped)
Ginger paste .... 1 tsp
Garlic paste ...... 1 tsp
Oil
1. Heat oil in a pan. Add the sliced onions and saute them until brown.
2. Add the chopped tomato, chillies, ginger and garlic pastes.
3. Pour 1/2 cup water and simmer it till the onion is cooked.
4. Let it cool and grind it with a hand grinder or in a mixer.
(This will be used for pulao and fish)

For Fish Curry

Fish .... Surmai (or any other variety) 200 gms
Onion Masala .. 1/2 to 1 cup ( depending on the quantity of gravy you need)
Cumin powder .. 1/2 tsp
Coriander powder .. 1/2 tsp
Turmeric powder ... 1/4 tsp
Red chilli powder .. 1/4 tsp (add more if you like it spicy)
Garam masala ........ 1/2 tsp
Salt
Oil
Coriander leaves .. to garnish
1. Clean the fish and sprinkle salt to marinate for 1 hour.
2. Heat oil in a pan and add the onion paste and all the dry spice powders. 3. Add the salt carefully as the fish is already marinated with salt.
4. Tip in the fish slices and saute carefully, turning the fish once. Add enough water and simmer to cook.
Garnish with coriander leaves.

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Meen Kuzhambu from Tamilnadu

Meen Puttu

ALOO BAIGAN CURRY ( Brinjal and Potato Curry )

Brinjals and potatoes cooked in a tangy yogurt gravy with Chettinad masala. This tastes so good with plain rice, dosas, appams, parathas, puris... anything.I am sure you will love it.

Ingredients:

Brinjals / eggplants ... 8-10 (baby brinjals )

Potatoes ............. 1 large 

Onion .... 1 small

Boiled onion paste ... 2 tbsps 

Tomato puree .. 2 tbsps

Yogurt ............ 1/2 cup

Chettinad masala .... 1 tbsp (see the recipe -HERE )

Garlic ...... 1 tsp

Turmeric powder ... 1/4 tsp

Coriander powder .. 1 tsp

Red chilli powder .. 1/2 tsp 

Salt .... to taste

Oil .... to fry the vegetables and 2 tbsps for cooking.

Corinader leaves .. for garnishing.

For tempering:

Mustard seeds ... 1 tsp

Dry red chillies .. 2-3 broken

Curry leaves .... few

Method:

1. Peel and cut the potatoes into wedges. Leave them in salt water for a while.

2. Split the baby brinjals into four with or without the stem and put them in the salt water too.

3. Heat oil in a pan anfd fry the potatoes and brinjals separately. Set aside.

4. Make the onion paste by boiling the onion chunks in a little water and then grind them after cooled.

5. Slice the smaller onion (about handful )

6. Now place the cooking pan on the gas and take 2 tbsps oil.

7. When it gets hot add the tempering ingredients. After they crackle, tip in the sliced onion and garlic. Saute for half a minute.

8. Now add the boiled tomato paste and saute for a minute.

9. Add the tomato puree, salt and the spice powders.

10. Finally add the churned / blended yogurt and the fried vegetables.

11. Add 2 cups water (add one cup if you need a dry version )

12. Simmer for 2-3  minutes. Garnish with coriander leaves.

Note: You can make the curry even without frying the vegetables but this one tastes better.

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Besani bharwan baingan / Spicy stuffed brinjals

CHICKEN REZALA

Chicken Rezala is one of the tastiest dishes that I have eaten. Unlike all the fancy party dishes this one is very simple to cook. It is not a spicy dish and perfect for those who prefer bland and less spicy food.The white creamy gravy gives a rich look to the dish without the addition of cream. The richness comes from the cashew, almond and poppy seed paste. A tiny drop of kewra essence enhances the flavour of the curry.

Ingredients:

Chicken ... 300 gms 

Onion .... 1 

Yogurt .. 1/2 cup

Ginger paste .. 1 tsp

Garlic paste .... 1 tsp

Green chilli paste .. 1 tbsp 

Garam masala powder .. 1/2 tsp

Nutmeg powder ... 1-2 pinches 

Cinnamon stick ... 2-3 small pieces

Bay leaves ........ 1-2

Whole black cardamom ... 1 

Green cardamoms ........... 3-4

Cloves .................. 3-4

Almonds ... 4-5

Cashew nuts .. 4-5

Poppy seeds .. 1/2 tsp

Salt ........ to taste

Ghee ..... 3-4 tbsps (can use oil instead or half and half)

Method:

1. Clean the chicken pieces. Marinate them with yogurt, green chilli paste, ginger-garlic paste, nutmeg powder and a little salt. Set aside for few hours.

2. Cut the onion into chunks, boil it with a cup of water for a few minutes. Grind it to a paste and set aside.

3. Blanch the almonds and peel them. Grind them with soaked cashews and poppy seeds to make a smooth paste. (If you soak them for 1 hour or more they grind easily.)

4. Now heat ghee in a pan and tip in the whole spices. Split the cardamoms slightly before adding.

5. When they give out aroma, remove the chicken pieces from the marinade and fry them on both sides until the colour changes.

6. Remove the chicken pieces and set aside. Now add the ground onion paste and saute for a minute.

7. Add the ground paste and salt. Put back the chicken pieces and simmer. Add about one cup water and simmer to cook. 

8. When it is almost done sprinkle the garam masala and stir.

You can garnish with some chopped nuts if you want.

Serve with roti / naan/ paratha / rice / pulao

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PUMPKIN SOUP

There are many recipes for making pumpkin soup. This is a very simple recipe without the addition of cream and spices. You can go ahead and add cream or milk to make it richer, but I prefer it with vegetable stock instead.

Ingredients:
Pumpkin ... 200 gms
Onion ...... 1 small
Garlic ..... 2 -3 pods (crushed)
Basil ..... few leaves ( if you don't have fresh basil you can add 1 tsp of any dry herbs)
Salt ..... to taste
Olive oil ... 1 tbsp
Vegetable stock or water
Lemon juice .
Crushed chilli flakes for garnishing.

Method:
1. Peel and cut the pumpkin into cubes. ( you can use the pureed pumpkin from the can too)
2. In a pressure cooker, add the oil and saute the garlic and onion to a golden colour.
3. Now tip in the pumpkin pieces and the herbs.
4. Add sufficient water or vegetable stock and cook until done.
5. Blend it with a hand grinder or a mixer. Add the salt and pepper. (and any other seasoning if you like)
6. You can serve with a squeeze of lemon juice and add croutons too if you like.
Sprinkle crushed chilli flakes and serve.

MURG LAZZATDAAR

Here is another chicken recipe that is so simple to cook and yet delicious..

Ingredients:
Chicken ... 500 gms
Onions ..... 1 large
Tomato .... 1 large or 2 small
Green chillies ... 1-2
Coriander leaves .. handful
Cinnamon stick .. 1 piece
Cloves ..... 3-4
Black cardamom ... 1
Turmeric powder .. 1/4 tsp
Red chilli powder .. 1/2 tsp
Salt ........... to taste
Oil / ghee ..... 2-3 tbsps

For marination :
Garlic paste .. 1 tbsp
Ginger paste .. 1 tbsp
Yogurt ..... 1 cup
Nutmeg powder ... 2 pinches
Chicken masala ... 2 tsps ( I use Badshah or Shan )
Salt ....... 1 tsp
Mint leaves .. handful - crushed or 1 tbsp dried mint 

Method:
1. Clean the chicken and marinate with the ingredients mentioned in the second list. Set it aside for few hours.
2. In a pan heat ghee and add the whole spices. Tip in the sliced onions and fry until golden brown,
3. Now add the chopped tomato and saute until they are crushed.
4. Add the marinated chicken pieces and stir fry until you get a nice brown colour.
5. Now add 2 cups of water. If you want a drier version add little less water.
6. Add the spice powders and check the salt. Add carefully as we added salt to the marination.
7. Simmer to cook. (about 15 - 20 minutes )
Garnish with coriander leaves and onion rings.

Check out the video

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PUMPKIN CURRY

This curry is adapted from - HERE. I have made some changes according to my taste. I don't like curries with a sweeter taste, so I skipped adding the jaggery and flavoured it with sambar powder for variation .. and I made it with gravy since I was serving it with rice.

Ingredients:
Pumpkin ... 1 cup ( cut into pieces)
Onion ....... 1 medium ( chopped finely)
Tomato .... 1 (cut into pieces)
Green chillies .. 1-2
Ginger .......... 1 tsp (grated)
Garlic ............ 1 tsp (crushed)
Turmeric powder .. 1/8 tsp.
Coriander powder .. 1/2 tsp
Cumin powder ...... 1/4 tsp
Red chilli powder .. 1/4 tsp
Salt
Oil

For Tempering:
Mustard seeds ... 1/2 tsp
Cumin seeds ...... 1/2 tsp
Asafoetida ......... a pinch
Curry leaves ...... 1 sprig
Dry red chillies ... 1

Method:

1. In a pressure cooker, heat a little oil and add the tempering ingredients. When they crackle, tip in the ginger, garlic and onion. Saute for a minute.

. Now add the pumpkin pieces and tomato. Add the salt and all the spice powders mentioned above. Saute until the tomato is blended.
3. Add 2 cups water and close the pressure cooker. Cook for 2-3 whistles.
( Add less water if you want the dry consistency. If you are cooking in a pan you need to add sufficient water and simmer it for a longer time until the pumpkin is cooked)

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BRINJAL RAITA / PACHADI

This is a South Indian style raita / pachadi with tempering. Make it with any kind of veggie ... tastes really yum  ! I have actually made use of some fried brinjals left over from yesterday's dinner. You can fry them freshly and make after cooling them.

Ingredients:
Brinjal / eggplant .... 1 large or use few small ones
Curd ...... 2 cups or as needed
Salt ... to taste
Oil .... for frying the brinjals and tempering.
Spice powders for sprinkling (cumin, chilli, coriander powders )

For tempering:
Mustard seeds ... 1/2 tsp
Asafoetida ... a pinch
Dry red chillies .. 1-2
Curry leaves ... few

Method:
1. Wash and cut the brinjal into small pieces. Put them in salt water for some time before frying.
2. Heat oil in a pan and fry them until done. Remove and sprinkle with the spice powders.
3. Whisk the curd adding a little salt. Add a little water of you like. I did not add as I like it thicker.
4. In a pan add a little oil. Tip in the tempering ingredients and when they crackle switch off the gas.
5. Stir in the yogurt and the fried brinjal pieces.
You may add some chopped coriander leaves too.

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PUMPKIN BREAD

 Try out this spiced pumpkin bread with the flavours of cloves, cinnamon, nutmeg and all spice powders. I am sure you are going to love it.  This is the only way I can make my family eat pumpkin as no one likes to eat it in a curry form or even soups.

Ingredients:
All purpose flour/maida .. 2 cups
Whole wheat flour ....... 1 & 1/2 cups
Sugar ..................... 2 cups
Baking soda .......... 2 tsps
Baking powder .... 1 tsp
Salt ..................... 1 tsp
Ground cinnamon ... 1 tsp
Ground nutmeg ...... 1 tsp
All spice powder ..... 1 tsp
Ground cloves ........ 1/2 tsp
Pumpkin puree ....... 15 oz (about 2 cups)
Milk ........................ 1 cup
Eggs ....................... 3
Oil ....................... 1/2 cup

Method:
1. Pre-heat the oven to 350 degrees.
2. Grease 2 loaf pans ( 9 x 5 )


3. In a large bowl, combine the flours, sugar, baking soda, baking powder and spices. Mix well until blended.

4. In another bowl, stir together pumpkin puree, milk, eggs and oil. Use hand blender to mix. Add the flour mix to this mixture until well blended.

5. Spoon the batter into the prepared loaf pans. Bake for about 40-45 minutes. ( the temperature and time differs in the ovens depending on the size. So keep a check)

6. Cool them for 10 minutes. Remove from the pan. Again cool them further for 1 hour before slicing.
PS: If you want to make only one loaf, use half the measurements given above.

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