CHILLI GARLIC CHUTNEY MADE WITH DRY RED CHILLIES.

This recipe comes handy when you don't find fresh red chillies in the market. It really tastes as good as the one made from fresh chillies. This chutney can be  preserved in the refrigerator for a longer time if you saute it in oil. You can also freeze it in smaller containers so that it can be easily used without having to thaw the entire lot.
This chutney goes well with all the snacks. You can even add a little to your marinations or Chinese preparations. If you do not like it to be very spicy you can add some Kashmiri red chillies, tomato puree to make it milder.

Ingredients:
Dry red chillies .... 12  (spicy variety)
Kashmiri red chillies .. 6
Garlic .................... 1 pod
Tomato puree ....... 1 tbsp
Tomato ketchup .... 1/2 tbsp (optional)
Salt ........................ as needed
Vinegar ................. 1 tbsp
Oil ....................... 1/4 cup

Method:

Soak the chillies for about one hour discarding the stems.

Boil them in 1 cup water for 5-6 minutes.

Grind them along with the garlic. You can add a little water if needed.

Make a smooth paste.

Heat oil in a pan and saute the chilli garlic paste on medium flame
adding salt

Now add the tomato puree and ketchup which is optional. Keep stirring.

When the oil starts separating the chutney is done. Finally mix a tbsp of vinegar.

Allow it to cool before storing it in the jars or containers.

Check out the recipe video

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DRUMSTICK FLOWERS RAITA / SWANJHRE JO RAITO

Swanjhro (drumstick flowers) is one of the edible flowers used in the Sindhi Cuisine. Surprisingly I have not come across any recipes with this flowers in any other cuisine though the drumstick leaves are used extensively in South India.
Apart from making curries we also make raita with swanjhro.
Here is the recipe.

Ingredients:
Swanjhro / drumstick flowers .... 100 gms (about 1and 1/2  cups)
Yogurt .......................... 1 cup
Yellow mustard seeds .. 1/2 tsp (crushed coarsely)
Pepper corns ............ few (crushed )
Salt .................... to taste.
White vinegar .... 1 tbsp

Method:

1. Pick out the stems from the flowers.

2. Boil water adding salt and little vinegar. Tip in the flowers.

3. Boil for about 5 minutes and drain the water.

4. Repeat the boiling process again with fresh water to remove the bitterness from the flowers.

5. Drain the flowers and set aside.

6. Allow them to cool.

7. In a bowl take the whisked yogurt and add the flowers, salt, crushed mustard seeds and black pepper. Mix well.

8. Serve as an accompaniment with your meals.

Check out the video

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FOTE BHUGO TEEVAN / SINDHI STYLE CARDAMOM FLAVOURED MUTTON STEW

This is a cardamom flavoured mutton stew from the Sindhi Cuisine. It is usually served with rotis and makes a very light meal. The soupy gravy tastes good with fresh and soft pav bread too. I remember mom used to make it when we were unwell and recovering from fever to regain the energy.
This preparation usually is made by simmering on low flame but these days the mutton is so hard that it takes very long to cook. I have pressure cooked it.

Ingredients:
Mutton with bones .... 1/2 kg
Green cardamoms ..... 8
Cinnamon stick ........ 1 small piece
Bay leaves ............... 1-2
Turmeric powder ..... 1/8 tsp
Garam masala powder .. 1/2 tsp
Wheat flour ................... 1 tbsp (to make slurry)
Salt ..................... to taste
Oil .................... 1-2 tbsp
Freshly crushed black pepper ... 2 pinches or as per your liking.

Method:

1. Clean the mutton pieces and set aside.

2. In a pressure cooker heat the oil and tip in the crushed cardamoms, cinnamon and bay leaf.

3. When they give out a nice aroma add the mutton pieces.

 4. Saute for few minutes until the colour changes.

5. Next add the salt and turmeric powder.

6. Add 3-4 cups of water.

7.. Close the lid and cook for 7 - 8 whistles.

8. After few minutes open the lid and check if the mutton needs to be cooked further.

9. In a bowl mix the wheat flour with water to make a slurry.

10. Add the slurry into the mutton and mix it well.

11. Adjust the gravy and add little water if needed. Add garam masala powder and simmer for a minute or two.

12. Sprinkle the crushed black pepper while serving.

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SABUDANA THALIPEETH FOR FASTING / FARALI SABUDANA ROTIS

Farali sabudana rotis or sabudana thalipeeth for fasting is a simple recipe with the addition of mashed potato, roasted and crushed peanuts and shingade ka ata added to the soaked sabudana. you can also add some crushed anardana if you like.
During the normal days you can make it nice and spicy with finely chopped green chillies, cumin seeds and coriander leaves.

Ingredients:
Soaked sabudana ... 1 and 1/2 cups
Boiled potatoes ..... 3/4 cup
Shingade ka ata .... 1/4 cup or as needed.
Roasted and crushed peanuts .. 2 tbsps
Rock salt .......................... to taste
Desi ghee ....... for brushing on top

Method:

Soak the sabudana with enough water to  cover them for few hours.

Mix all the ingredients mentioned in the list except the ghee together.

Knead them without adding any water. Mashed potato is sufficient for binding them together.

Divide them into equal portions and roll out a roti.

Roast them on a tawa brushing a little ghee to make them crisp.

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