SWEET POTATO SHEERA / LAHORI GAJRUN JO SEERO / SHAKARKANDI HALWA

Sweet potato sheera is a quick sweet packed with the goodness of sweet potato, desi ghee and organic jaggery and flavoured with cardamoms. This is usually made on fasting days. You can use sugar instead and add dry fruits of your choice. If you like a softer consistency you can add some milk while cooking.

Ingredients:
Sweet potatoes ... 1 large or 2 small
Organic jaggery .. 3 tbsps
Desi ghee ........... 2 tbsps
Cardamoms ...... 3-4
Pistachios and almonds ... 1 tbsp. for garnishing.

Method:

Boil the sweet potato.

Peel and mash it.

Heat ghee in a pan. Add lightly crushed cardamoms.

When they give out a nice aroma add the mashed sweet potato and saute.

After about a minute of sauteeing add the organic jaggery powder.

Stir well until the jaggery is incorporated into the sweet potato.
Garnish with sliced pistachios and almonds.

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Potato Sheera / Aloo ka Sheera

Papaya Halwa / Papite ka Halwa

Gajar ka Halwa

BESANI / BESANA JI KOKI / SINDHI FLATBREAD WITH GRAM FLOUR

Besani or Besana ji Koki is a traditional flat bread from the Sindhi Cuisine. Koki is made only from wheat flour while in Besani we add besan (gram flour) . You can take the ratio of half and half of both the flours. Finely chopped onions, green chillies and carom seeds are also added for flavour. This can be served for breakfast with curd , pickle or for brunch with any sabzi too if you like. It is quite filling.

Ingredients:
Besan / gram flour ... 1 cup
Wheat flour ............. 1 cup
Onion ..................... 1/2 cup (finely chopped)
Green chillies ........ 2-3 (finely chopped)
Coriander leaves ... handful
Carom seeds / ajwain ... 1/2 tsp or cumin seeds
Turmeric powder ......... 1/4 tsp
Salt ............................ to taste
Ghee or oil ................ 2 tbsps (to add while kneading)
Ghee or oil .............. as needed (to brush while roasting)

Method:

Mix all the ingredients and knead adding water little by little.

Make a stiff dough.

Take a small portion and roll it out into a flat bread slightly thicker than the normal roti.

Heat a griddle and transfer the roti. Prick it with the spatula or a knife.

Roast the flat breads brushing a little ghee to make them crisp.

Repeat the same process and make all the rotis. Serve hot with pickle, curd or sabzi.

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Sindhi Koki

Black Pepper Koki

Sindhi Style Jowar ki Roti

PESARETTU / UPMA PESARETTU / GREEN GRAM DOSA / ANDHRA PESARETTU

Pesarettu is a popular breakfast dish from Andhra Pradesh. It is made with green moong dal batter  and does not require any fermenting. You may add a little rice flour to make thinner and crispier pesarettu. What makes this dosa different from the rest is that it is served with upma filling and not the potato masala. Allam pachadi (ginger chutney) goes well with this. It is a very healthy and filling breakfast.

Ingredients:
Green moong dal or whole moong... 1 cup
Rice flour ...................................... 2 tbsps
Cumin seeds .................................. 1/2 tsp
Green chillies ................................ 1 or 2
Ginger .......................................... 1 tsp
Coriander leaves ........................... 2 tbsps
Salt ....................................... ....... to taste
Oil ............................................... as needed to fry the pesarettu.

Method:

Soak the moong dal for 4-5 hours.

Grind it to a coarse batter adding green chillies, ginger, cumin seeds, coriander leaves, salt and water as needed.

Remove it in a bowl and mix the rice flour.

Mix it well to avoid any lumps.

Spread a ladleful of batter on a medium hot griddle. Spoon a little ghee or oil for roasting.

Spread upma on it. You may sprinkle a little podi if you like

Serve with chutney.










To make Upma:

Ingredients:
Semolina ...... 1 cup
Onion ............ 1 small (finely chopped)
Green chillies ....1-2
Ginger (grated) ..... 1 tsp.
Mustard seeds .....1 tsp.
Cumin seeds ......... 1 tsp.
Dry red chillies .... 2
Asafoetida ..... a pinch
Curry leaves .... 1 sprig
Salt .... ...... to taste
Oil ................ 2-3 tbsps.
Ghee ...1 tbsp.
Cashewnuts .... 6-8

Method:
1. Heat oil in a pan. Add asafoetida, mustard seeds, cumin seeds, red chillies and curry leaves.
2. Now add the onion, green chillies and ginger. Saute for a few minutes
3. Add the semolina and salt. Stir for 4-5 minutes.
4. Boil two and half cups water and add to the semolina stirring continuously to avoid lumps.
5. Add a spoonful of ghee in the finishing stages for extra taste and texture.
6. Garnish with fried cashew nuts.

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Poha Dosa 

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DAIKON SALAD

A simple crunchy daikon salad goes well with your grilled meats or as a light snack by itself. You can make a variation by adding carrots or cucumber too. You may replace the roasted sesame seeds with roasted peanuts for a change.

Made this for A-Z Recipe Challenge ... the alphabet is D 
This is a group where we all make and share the recipe with the chosen alphabet. It is really interesting to think of some innovative recipes for the challenge each time.

Ingredients:
Daikon / mooli ... 1
Sesame seeds .. 1 tbsp (roasted)
Cherry tomatoes .... 4-5
Rocket leaves or daikon greens.. 2-3 sprigs
Red chillies (freash) .... 2

For the Dressing:
Honey ..... 1 tbsp
Dark soya sauce .. 1 tso
Apple cider or white vinegar .. 1 tbsp
Extra virgin olive oil ... 1 tbsp
Chilli flakes ..... 1/4 tsp
Salt ................. 1/4 tsp
Dried parsley ..... 1/2 tsp (use any herbs available)

Method:

Peel and shred the daikon using a shredder or grate it. Leave it in chilled ice cold water to make it extra crunchy.

Dry roast the sesame seeds until they give out an aroma.

Take all the ingredients for dressing in a bowl and whisk them together.

Remove the shredded daikon into a bowl.

Pour the dressing on it.

Mix it well.

Plate it in a serving platter. garnish with the greens, cherry tomatoes, slit red chillies. Sprinkle the roasted sesame seeds on top. Serve chilled.

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Corn and Spinach Salad

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