Koki (Sindhi Paratha)

Koki

Ingredients

• 4 cups wheat flour (makes 2 koki)
• 1 onion large finely chopped
• 3 green chillies finely chopped
• 1 tbsp. coriander leaves finely chopped
• 2 tbsp. ghee or oil
• 1/2 tsp. cumin seeds
• 1/2 tsp Annardana
• salt to taste
• Oil for shallow frying

Method:

• Chop onions very fine.
• Sieve flour, add salt.
• Add all ingredients to the flour except ghee for frying.
• Mix well add very little water, knead into a stiff dough.
• Take half portion, Roll into a thick small round
• Slightly roast it on both sides on hot tawa and then roll it again with rolling pin till it reaches thickness of paratha
• Place it on tawa again, cook on each side, adding little oil or ghee from the sides, on medium flame, till very small brown patches appears on surface
• Repeat for remaining dough.
• Serve hot with Curd or tea
• It has a shelf life of about 24 hrs, so is ideal for picnics or while travelling long distances

Tawa Pulao

INGREDINTS

Basmati rice(I used regular non basmati variety) 1 cup
Tomato 1
Green chillies 2-3
Onion 1
Chopped vegetables like a capsicum,a carrot, few beans,few florets of cauliflower,few shelled and boiled peas etc
Khada Garam masala like a Tejpatta, few whole black peppers, 1 Star aniseed, 2 Cloves etc
Ginger crushed
Salt as per taste
Turmeric powder 1/4 tspn
Oil 2 tspn (or less)
Method:
Pick and rinse rice for few times with water,till water runs clear
Soak the rice for 15 minutes if using basmati ,otherwise for half hour
Now boil the rice with water and salt and cook it until almost done.But beware not to overcook it
Let the rice cool off completely.You can spread the cooked rice in colander or big plate
Meanwhile in a pan or kadai(whichever bigger in size) take some oil, heat it, and add whole garam masala.
Keep stirring it for few seconds,then add chopped onion and crushed ginger
Saute till onion turns translucent
Add chopped vegetables EXCLUDING CAPSICUM (this is important , since we need capsicum to be crunchy as it gives altogether different flavour to final dish as compared to cooked capsicum)
Saute them, add some salt ( be cautious since there is already salt in rice) ,turmeric powder,chopped green chillies , tomato and let the vegetables cook a bit (do not over cook them)
If the whole mixture appears to be very dry , then sprinkle some water (a spoon or two) and mix Now add boiled (and cooled) rice and mix very gently so as not to break the grains.Now add chopped capsicum
Let it cook on DUM . Keep a griddle on flame and place the pan over it,put the flame on sim ,cover the pan with a plate and keep some heavy utensil above it
As the rice absorbs the flavors of vegetables and spices ,your Tawa pulao is getting ready to be dressed up with fresh coriander leaves , mint leaves ,few drops of lemon juice and to be served with crunchy papads/ curd / Raita or any vegetable Curry .

Papaya Drink

INGREDIENS

1 ripe papaya, skin, seed, cut into chunks
2 tsp lime juice2 tbsp sugar
3 drops of coconut essence (or coconut rum)

5-6 ice cubes

METHOD

Blend lime juice, papaya, coconut essence and sugar in a blender.
Add ice and continue to blend until smooth.
Serve garnished with orange peel, lemon ring.

Rose and Watermlon Sharbat

INGREDIENTS

Rose Syrup: 4 tbsps
Watermelon: 1 cup chopped and diced
Ice: crushed
Water: 1-1/2 cups
Rose Syrup: Store bought is ok.

Sugar: 2 cups
Water: 1000 ml
Rose Essence: Few drops as required
Rose Water: 3 tbsp
Red or Pink Color
Boil sugar and water for few minutes till sugar dissolves. Let it cool. Add rose essence, rose water and food color. Cool and store in jars and use as needed.

Assembly:

In a tall glass put rose syrup.
Next add crushed ice.
Add water and mix.
Top it with diced watermelon pieces.

Royal Falooda

INGREDIENTS

Rose Syrup:

4-5 tbsp Sabje ke beej / Tukmaria: 4 tbsp
White Falooda: Heaped Handful
Milk : ¾ Glass
Vanilla Ice cream: 1Big Scoop
Crushed Ice: 2 Tbsp
Tall Glass
Long Handle Spoon


Sabje Ke Beej: These are black seeds available in any Indian grocery store.
Soak a handful of these seeds (overnight if possible) in water. They grow a transparent jelly around them after they are soaked. A small handful yield a lot. These can be stored in the fridge for a couple days.

Rose Syrup: Store bought is ok.
Sugar: 2 cups
Water: 1000 ml
Rose Essence: As required
Rose Water: 3 tbsp
Red or Pink Color
Boil sugar and water for few minutes till sugar dissolves. Let it cool. Add rose essence, rose water and food color. Cool and store in jars and use as needed.

White Falooda:
Corn Starch/Corn Flour: 7.5 Tbsp
Water: 400ml
Sev presser
Ice cold water with ice cubes.
Mix corn starch with water. Put it on the stove and cook it, stirring continuously on medium heat. Cook till thick but of transparent consistency. Keep cooking till it leaves the sides of the pan, almost like a ball. Put this hot mixture in a sev presser and press it with the handle into a container with ice cold water and ice. This falooda sev should be kept in water all the time. Add one or two tbsp of sugar to get that corn flour taste out. Serve cold. This can be stored for 1 or 2 days only.

Vanilla Ice cream: Store bought will do, except no Vanilla Bean, French Vanilla will do ok too.

ASSEMBLY OF ROYAL FALOODA:
In a tall glass put the soaked subje ke beej.
Now add some crushed ice cubes over that.
Next add white falooda over that.
Add rose syrup after that.
Fill the glass with milk, ¾ full. Tilt it so the rose syrup remains on bottom.
Top it with a big scoop of Vanilla Ice cream.
Garnish if you like.
Mix & Enjoy this cold simply delicious Royal Falooda.

Fish with Fenugreek Leaves

INGREDIENTS

1 bunch chopped fresh methi leaves
½ bunch chopped Coriander leaves
2 medium onions chopped finely.
3 Catfish fillets/3 Medium Pomfrets sliced
1 tsp jeera
12 flakes of garlic (if very big flakes, please put less)
3 tomatoes (fresh, canned, or pureed)
1 tsp haldi powder+ 1 tsp for rubbing on fish
2 tsp coriander powder
1 tsp red chili powder
1 tsp Maida(all purpose Flour)
1 cup water
Oil for frying fish and for cooking methi
Salt to taste

METHOD

For Fish Fry:
Wash the fish add haldi, salt and keep aside for 10 mins.
Fry the fish in a shallow frying pan until done and some dry masalas (red chilies and coriander powder). Keep aside.

For Methi Gravy:
Heat oil, add jeera, chopped onions and fry them till they begin to brown.
Add the washed and chopped methi leaves and cook till methi starts to brown.
Add coriander leaves, fry for few more mins.
Add garlic, haldi, red chili powder, coriander powder, Maida and tomatoes. Cook for about 10-12 mins until done.
Add water and cook for few more mins.
Note if you like it dry omit out the water. I like the gravy and therefore add water.
Now mix the fish and the cooked methi together.
Add some lime juice and serve hot with phulkas /parathas/ rotis.

Batata inTamarind Gravvy

INGREDIENTS

Potatoes, boiled 4 large
Coconut oil 3 tablespoons
Onions, chopped 2 large
Whole dry red chillies 8-10
Tamarind 1 lemon sized ball
Salt to taste

METHOD

Peel the boiled potatoes and cut them into one inch sized cubes.Heat coconut oil in a kadai. Add onion in hot oil and sauté.Roast the whole red chillies and grind into a fine paste with tamarind.When the onions turn brown, add the ground paste and sauté. Add half a cup of water and mix.Add salt and potato cubes and mix. Once the water comes to a boil, reduce heat and simmer for four to five minutes or till you get a thick gravy.

Mexican Spicy Corn

INGREDIENTS
½ cup Corn Kernels
½ cup Onions, chopped
¼ Cup Capsicum, chopped
2 Green chillies Chopped
½ tsp Chilli powder
1 tbsp Tomato Ketchup
¼ tsp dried Oregano
1 tbsp Butter
Salt to taste
Other Ingredients
12 Cream Cracker Biscuits or
24 Nacho Chips
For garnish
1 tbsp Chopped Coriander

METHOD

Combine the Butter, Onions and Capsicum in a microwave sage bowl and microwave on HIGH for 2 minutes.
Add the Corn, Green chillies, Chilli powder, Ketchup and Salt and mix well.
Add the Oregano and mix well.
Spoon this mixture onto the Cream Crackers or Nacho chips.
Serve immediately, garnished with the Coriander leaves.

Cream Cheese Dip

INGREDIENTS
½ Cup Milk
2 Cheese Slices
2 tbsps Capsicum, finely chopped
½ tsp Cornflour
¼ tsp prepared Mustered paste
Salt to taste

METHOD

In a microwave safe bowl, add the Milk, Cheese Slices, Capsicum and Cornflour, mix well and microwave on High for 2 minutes, Stirring once after1 minute. Remove and allow it to cool.
Add the Mustard paste and Salt and mix well.
Serve with nachos or Vegetable crudites.

Bar-be-Que Dip

INGREDIENTS

1tbsp Vinegar
1tbsp Lemon juice
½ cup Water
½ cup Onions, finely chopped
2 tbsps Sugar
¼ cup Butter
½ tsp Pepper
½ cup Ketchup
2 tbsps Worcestershire sauce
¼ tsp Salt
1 tsp Cornflour mixed with
1 tbsp Water

METHOD

Combined all the ingredients except the Cornflour paste in a deep microwave sage bowl and mix well.
Microwave on HIGH for 4 minutes stirring once in between after 2 minutes.
Add the Cornflour paste, mix well and microwave on HIGH for 2 more minutes.
Bar-be-Que Dip recipy is ready to serve with Chips, Kababs, or Nachos.

Aloo ki tikki

INGREDIENTS

3-4 Potatoes (boiled)

3 Green Chilies (chopped)

1/2 tsp Red Chili Powder

5-6 twigs Coriander Leaves (chopped)

Salt to taste

A pinch of Asafoetida

Oil to fry

METHOD

Peel the boiled potatoes and mash them while still warm.
Add green chilies, coriander leaves, salt, asafoetida and red chili powder to it and mix well.
Divide the mixture into 10-12 portions, shape them into round tikkis and flatten them a bit.
Now heat a tawa and shallow fry the tikkis in oil on both sides, till golden. Drain onto an absorbent paper.
Aloo ki Tikki is ready to serve. Serve with chutney.

Aloo Gobhi

INGREDIENTS

1 Cauliflower

4 Potatoes

1 Tomato

1 tsp Turmeric powder

½ tsp Red chilli

1 tsp Ground coriander

Salt to taste

2 tbsp Oil

METHOD

Wash cauliflower and potatoes and cut into pieces.
Heat the oil and add potatoes and cauliflower and leave it on medium flame for 5 minutes.
Add chopped tomato, turmeric powder, coriander, red chili and salt.
Cook it for 5 minutes.
Serve it with rotis.

Aloo Capsicum

INGREDIENTS

4 Capsicums

2 Potatoes

1 Large chopped onion

1 Large chopped tomato

1/2 tsp Turmeric powder

1/2 tsp Red chilli powder

1 tsp Ground coriander

2 tbsp Oil

Salt to taste

Coriander leaves

METHOD

Wash capsicum and potatoes and cut into pieces.

Heat the oil and fry chopped onion till it turns brown.

Add capsicum and potato and fry it for few minutes.

Add chopped tomato, turmeric powder,red chili powder,ground coriander and salt.

Mix it well and cook it till it turns tender.

Garnish it with fresh coriander leaves.

Serve hot with rotis.

Achaari Murg

INGREDIENTS

1 kg Chicken pieces

1 tsp Fenugreek seeds

1 tsp Mustard seeds

1 tsp Fennel seeds

1 tsp Cumin seeds

1 tsp Red chili powder

1 tsp Turmeric powder

1 tsp Onion seeds

2 Red dry chilies

2 Large onions sliced

2 tsp Garlic paste

1 tsp Ginger paste

1 Cup tomato puree

Juice of 1 lemon

1/2 Cup water

Salt to taste

3 tbsp Mustard oil

METHOD

Heat the oil in a heavy-bottomed pan till and add the mustard, fennel, fenugreek, cumin, onion seeds, chilies and fry for a few seconds.

Add the onions and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft).

Transfer to a bowl, leaving the oil in the pan.

To the same pan, add the ginger-garlic pastes, turmeric, red chili powder and sauté for a few seconds.

Add the chicken pieces and fry on high level for about 2 minutes.

Add the water and bring to a boil. Cover and cook on low level for about 20 minutes.

Add the tomato puree and fry on high level for a few seconds.

Now add the fried onion mix and sprinkle salt to taste. Mix well.

Saute on a high level for about 2 minutes.

Stir in the lemon juice.

Achaari Murg is ready.

Kulcha Chana

INGREDIENTS

200 gms Chana

40 gms Tomatoes

100 gms Onions

2 tsp Cumin seeds

1 tsp Red chili powder

2 tsp Pepper

5 Garlic flakes

2 Cinnamons

INGREDIENTS FOR KULCHA

300 gms White flour

200 ml Curd

1/4 tsp Cooking soda

1 Cup Oil

Half cup of Water

METHOD

Chop the onions and tomatoes.
Make a paste of garlic,cumin seeds,cinnamons,red chili powder.
Mix chopped onions and tomatoes to the paste
Heat the oil.
Fry the paste well
Now add chana.
Pressure cook it for 15 minutes.
Chana is ready.
Mix white flour, curd and cooking soda
Add water to this mixture and make dough out of it.
Make chapattis out of it and stuff onions in it.
Now make thin chapattis and cook it on tawa.
Serve it with hot chana.

Hariyali Panner Tikka

INGREDIENTS

400 gm Paneer

1 Cup Curd

2 Bunch corianders

1 Bunch Mint

4 to 6 Green chilies

30 gm Garlic

1tsp Ginger paste

1tsp Garam masala powder

1 tsp Chat masala

Salt to taste

2 tbsp Oil

Juice of two lemons

METHOD

Put coriander leaves, mint leaves, green chilies, garlic, ginger paste & lemon juice in a mixer & grind it to a paste.

Cut Paneer in big slices.

To the grinned mixture add curd, salt, garam masala powder, chat masala powder. Marinate Paneer in this mixture for half an hour.

You can cook it in a tandoor, or put little oil in a pan & cook it on high flame or heat oven to maximum heat & cook for ten minutes.

Garnish with onion rings & serve hot.

Chesse Toast

INGREDIENTS

2 Thick Bread Slices

100gm Cheese

1 Medium Sized Tomato (thinly sliced)

Salt as per taste

METHOD

Preheat the grill to its highest setting.

Meanwhile slice the cheese into thin slices.

Place the bread slices in a baking tray and put it in the grill.

After 4-5 min, remove the bread slices from the tray.

Now place the cheese slices on the bread slices.

Add tomato slices over the cheese slices, sprinkle salt over it, and cover with the other bread slice.

Put the above again in the heated grill until it turns golden brown.

Take it out and serve with tomato sauce.

French Toast

INGTREDIENTS

• 12 Slices French bread

• 1/2 Cup milk

• 4 Eggs

• Butter

• Salt as per taste

METHOD

•Mix all the ingredients except bread in a shallow bowl.
•Dip bread in this mixture such that the mixture covers it on both sides.
•Melt some butter in a large skillet placed on high flame.
•Cook the bread in butter until both sides become golden brown.
•French Toast is ready.
•Serve it immediately .

Carrot Pickle

INGREDIENTS

3 cups water

230gms carrots (scraped and cut into 2"long sticks)

11/2 tbsp mustard seeds

1/2 tsp chili powder

1/8 th tsp each ground mace, cloves and cardamom

2tsp salt

1/4 th cup shredded jaggery (gur)

1/3rd cup mustard oil

METHOD

Boil the water in 2-litre saucepan. Add carrots and blanch for a minute.

Drain the water and then spread carrots on a clean cloth and sundry (or spread them on a towel lined cookie tray and air dry in an oven (200-degree Fahrenheit) for an hour).

In a bowl mix the mace, cloves, cardamom, salt and jaggery.

Add the carrots and toss to mix. Transfer to a sterilized glass jar.

Pour the mustard oil into a small saucepan and place it over a moderate heat. As soon as oil begins to smoke remove it from the heat and cool it for 4 minutes, then pour it into the jar and cover it with a clean cloth.

Set the jar in sunlight for 13-14 days, bringing it indoor evrynight. Shake the jar two or three times daily.

Arbi Pickle

INGREDIENTS

1/2 kg arbi

2 teaspoons ground methi seeds

4 1/2 teaspoons ground spices

4 teaspoons ground aniseed

3 teaspoons Red chili pepper (Lal Mirchi)

4 teaspoons Salt (Namak)

1 1/2 cups Vinegar (Sirka)

2 juice of Lemons (Nimbu)

1 1/2 cups Mustard Oil (Sarson Ka Tel)

1/4 teaspoon nutmeg

1 small piece mace

METHOD

Boil the arbi in salted water until nearly tender.
Drain and cool.
Peel and press a little.
Fry the arbi in hot oil until brown. Remove from the fire, add vinegar, ground spices, aniseed, Red chili pepper , methi, salt, lemon juice.
Grated nutmeg, mace and cook till it leaves its oil.
Cool and put in an airtight jar. Serve after two days.
This pickle can be kept for 15 days in summer and two months in winter.