GUR JI KUTTI / SINDHI KUTTI / KUTTI JA LADDOON / WHEAT FLOUR CRUMBLE SWEET

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.

Ingredients:
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

Method:

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.

Check out the video

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PRAWN PULAO / PRAWN BIRIYANI

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. 

Ingredients:

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)

Method:

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.

SWEET BREAD COINS WITH MAWA

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.

Ingredients:
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:
pistachios
Cherries

Method:

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.

Serve chilled.

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PAV BHAJI MASALA CHICKEN

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

Ingredients:
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.

Method:
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 .

Video link

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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.

Ingredients:
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

Method:
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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Sweet and Sour Lime Pickle

BANANA MALPUAS / MALPURAS

Malpuas / Malpuras are sweet deep fried fritters served with Sindhi kadhi chawal or served as a breakfast dish with papads. I have made these giving a little twist by adding mashed banana to the batter.

Ingredients:
Wheat flour .... 1/2 cup
Bananas ........ 2 small
Sugar ........... 1 and 1/2 tbsp.
Cardamom powder ..... 1/8 tsp.
Milk/water..................... to mix
Baking powder ........... a pinch
Pistachios (crushed)......... to garnish
Oil ................... to fry

Method:

1. Peel and cut the banana into very small pieces.
2. Mix flour, sugar, cardamom powder and baking powder and make a thick batter adding milk or water.(Take the ratio of 3 spoons flour and 2 spoons banana)

3. Fry the malpuas in a shallow bottomed pan.
Sprinkle pistachio powder on hot malpuas.
You may use jaggery instead of sugar if you prefer.

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Aampuas / Mango Malpuas

RAW MANGO CURRY / MAMIDIKAYA PULUSU / MANGA KUZHAMBU

When raw mangoes are in season we make and relish many dishes with them. Here is the recipe of a tangy curry from the South. You can make it just with mangoes or add some vegetables like potato, brinjal or even fish to it.Serve it with plain rice.

Ingredients:
Raw mangoes ... 2-3 small ones
Onions ............ 1  ( about half cup sliced )
Tomato puree ..... 2 tbsps (you may use 1 tomato instead)
Tamarind pulp ... 2 tbsps
Ginger ......... 1 tsp
Garlic ........... 1 tsp
Red chilli powder ... 1/2 tsp (or more)
Turmeric powder ... 1/4 tsp
Kuzhambu masala powder ... 1 tbsp (see recipe HERE )
Salt ..... to taste
Coriander leaves .. handful

Tempering Ingredients:
Mustard seeds ... 1 tsp
Asafoetida .... a pinch
Curry leaves .... few
Dry red chillies .. 1-2
Oil .... 3-4 tbsps

Method:
1. Wash and cut the mangoes into big pieces. Sprinkle a little salt and set aside.
2. Hear oil in a pan and add the tempering ingredients.
3. When they crackle add the sliced onions and saute until translucent. Now add the ginger garlic pastes and about half cup water. Simmer for few minutes.
4. Now add the mango pieces, tomato puree, tamarind pulp, spice powders, salt and sugar.
5. Add sufficient water (about one and half to two cups ) to cook and simmer the curry until done.
You can add coriander leaves towards the end.

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SWEET AND SOUR BRINJAL PICKLE / KHATTA MEETHA BAIGAN KA ACHAR / EGGPLANT PICKLE / AUBERGINE PICKLE

This is a recipe of spicy tangy  sweet and sour brinjal pickle from Goa. This pickle also can be made with raw brinjals if you have the facility of keeping it in the sunlight for maturing. Since we don't have good sunlight here I have fried the brinjals and made instant one. I had tasted the raw one also at a Goan friend's place. Both have a unique taste. The spice level can be increased or decreased according to your taste.

Ingredients :
Brinjals .. 1/2 kilo (preferably small ones cut into 1 inch long pieces - about 3 cups )
Ginger .... 1 tbsp (grated)
Garlic ..... 1 pod (crushed)
Red chilli powder   2 tbsps
Turmeric powder ... 2 tsps
Mustard powder .... 2 tbsps
Fenugreek powder .. 1 tbsp
Cumin powder ...... 1 tbsp
Sugar ............. 1/4 cup
Vinegar ........ 1/4 cup
Tamarind pulp .... 2 tbsps ( I used 1 tbsp dry mango powder instead)
Salt ...... to taste
Curry leaves .. handful
Dry red chillies .. 4-5
Oil ....... 1/2 to 3/4 th cup for the pickle
Extra oil to fry the brinjals

Method:
1. Cut the brinjals into one inch strips and sprinkle salt on them
2. Heat oil in a pan and fry them until half done. Don't make them mushy.
3. Lightly dry roast the masalas and grind them coarsely.
4. In a pan heat the oil for the pickle and add the crushed garlic ginger, broken red chillies  and curry leaves.
5. When they start to change the colour reduce the heat and add the spice powders and salt.
6. Stir for a few seconds and add the sugar and vinegar. Keep stirring until the sugar melts.
7. Now tip in the fried brinjals and stir carefully until they are well coated.
8. Let the pickle cool. Store in a sterilized bottle and refrigerate it.

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