Tuesday, August 19, 2014


This is another palak preparation in Sindhi Cuisine. Some call it Nijji Palak. Unlike sai bhaji in this we do noy add any dal or vegetables. It is made plain with little onion and garlic tadka.

Spinach / palak ... 1 bunch
Onion ... 1 small (chopped finely)
Green chillies .. 2-3
Ginger ... 1 tsp (grated)
Garlic... 1 tbsp ( chopped or crushed coarsely for tadka / tempering )
Turmeric powder ... 1/4 tsp
Coriander powder ... 1/2 tsp
Salt ........ to taste
Cumin seeds ... 1 tsp
Oil or desi ghee .. 2-3 tbsps

1. Clean the palak leaves well and cut them
2. In a pan heat oil or ghee and tip in the cumin seeds.
3. When they crackle, add the ginger and green chillies.
4. Now add the onion and saute for a minute.
5. Add the spinach and coriander, turmeric powders. Add salt carefully as this sabzi reduces a lot in quantity.
6. Simmer it to cook. No need to add any water as the spinach leaves water and it will be enough to cook.
7. Once the sabzi is cooked and the water is dried up heat a little ghee in a small pan and saute the crushed garlic and make it golden brown.
8. Mix it to the prepared sabzi and mash a little with the spoon to mix well.
This is usually made in Satai / Satam with mitho lolo. It also goes well with jowar or bajre ki roti.

Linking to :  Gayathri's Event WTML

Monday, August 18, 2014


Simple paneer tikkas made with home made paneer  in three different flavours and colours for the Independence day menu.

How to make paneer:
 Boil the full cream milk and use lemon juice or vinegar to curdle it. Strain it in a muslin cloth and hang it until water is drained completely. Keep a heavy thing on it. When the paneer is set remove from the muslin cloth and cut it into pieces of the required size.

Small size satay sticks -- 3
Oil .. 2 tbsps (to shallow fry)

For orange colour tikka :
Paneer ...... 3 pieces
Chilli garlic sauce .... 1 tbsp (see recipe HERE )
The sauce has garlic and salt .. so no need to add anything else.
Red capsicum pieces

For white colour tikka:
Paneer ... 3 pieces
Cream or hung curd ... 2 tbsps
Salt .... to taste
White pepper powder .. 1/4 tsp
Onion pieces


For green colour tikka:
Paneer .... 3 pieces
Mint chutney .. 1-2 tbsps ( see recipe - HERE )
Green capsicum pieces


1. Marinate the paneer pieces with the mentioned ingredients separately. Put them in the satay sticks along with the onion / capsicum pieces.

3. Heat oil in a heavy bottomed skillet and shallow fry turning them once on all the sides.
 Serve hot.

Linking to :

"Celebration of Freedom"at Pak-Ind Independence - Event hosted by - Recipes Passion

Linking to :  Gayathri's Event WTML

Hearth and Soul and blog hop 3rd week August.@ Zesty South Indian Kitchen

MAKHANE KI KHEER ( Vrat ka Khana)

Makhanas are puffed lotus seeds. These can be eaten on fasting days.
Here is a simple recipe of kheer with makhanas.
Makhanas .... 1/2 cup ( puffed lotus seeds)
Milk ............. 2 cups
Sugar ........... 2-3 tbsps. (according to your taste)
Green cardamoms ... 2-3
Saffron ..................... a pinch
Ghee....................... 1 tsp.
Chopped pistachios and almonds .. to garnish.

1. Heat the ghee and break the makhanas into it. Saute for a minute on low flame till the colour changes to light pink.

2.In a pan pour the milk and add the makhanas, cardamom and saffron. 3.Let it simmer until the makhanas are cooked and the milk reduces to half. Keep stirring from time to time. At this stage stir in the sugar and mix well.
Garnish with chopped nuts and serve hot or cold.

Linking to:

"Celebration of Freedom"at Pak-Ind Independence - Event hosted by - Recipes Passion


Uttappam is a  thicker version of dosa with a topping of finely chopped onions, green chillies and coriander leaves. For variation you can have a variety of toppings like tomato, cheese, grated carrots, capsicums etc etc.. Those who like non-vegetarian can also have keema and chicken topping.

Urad dal .... 1 cup
Rice ........... 3 cups
Methi seeds .... 1 tsp.
Baking soda ... a pinch 
Salt ... to taste

For the topping:
Onions ... 
Green chillies 
Coriander leaves
All the toppings should be finely chopped.
(You can have with capsicums, tomatoes, grated carrots, keema, anything you like )

1. Soak dal and rice seperately for at least 5-6 hours.Add methi seeds while soaking.
2. Grind them separately adding enough water to a smooth batter. Mix them well, adding salt and leave to ferment preferably over night.

3. The batter for uttapams should be a little thicker than dosas.

4. Spread the batter on a griddle and sprinkle finely chopped onion, green chillies and coriander leaves.

5. Spoon a little oil or ghee to roast it.(on both sides)
Serve with chutney of your choice.

Click on them to see recipes:

Coconut Chutney

Groundnut Chutney

"Celebration of Freedom"at Pak-Ind Independence - Event hosted by - Recipes Passion


Zucchini is such a versatile vegetable and can be cooked in many ways..  stir-fried / stuffed / koftas or mixed with other vegetables or lentils. Today I am making it with chana dal, the Sindhi way.

Zucchini ... 3-4 (small ones)
Chana dal ... 1/2 cup
Tomato ... 1
Green chillies ... 1-2
Ginger ... 1 tsp (grated)
Garlic ... 1 tsp (crushed)
Cumin seeds ... 1 tsp
Turmeric powder .. 1/4 tsp
Coriander powder .. 1 tsp
Cumin powder .... 1/2 tsp
Red chilli powder ... 1/2 tsp
Kasoori methi .... 1 tbsp
Coriander leaves .. handful
Oil ... 2-3 tbsps

1. Soak chana dal for 2 hours.
2. Wash and cut the zucchini with the skin into small cubes.
3. In a pan add the oil and cumin seeds. When they crackle, add the ginger garlic paste and saute.
4. Now add the zucchini and tomato along with the spice powders and salt.
5. Drain the water from dal and add it .
6. Put about 1 and half cups water and simmer to cook. Check in between and add more if needed.
7. When almost done sprinkle the kasoori methi and coriander leaves.
Serve with puris or rotis.

Linking to :  Gayathri's Event WTML

Dish Name Starting with Z @ Learning How to Cook

Sunday, August 17, 2014

MITHO LOLO / MITHI LOLI ( Sindhi Sweet Roti )

This is a Traditional Sindhi sweet roti made for the Satai /Satam festival also known as Thadri . We pray to Sitala Mata ( believed to be a reliever of pain and suffereings ) and observe "Thado" which means" Cold ".  Apart from Lolo many other dishes like pakoras, patato sabzi, sai bhaji, kanbho, dahi wadas or dahi boondi, satpuras, nankathais etc etc are prepared a day before and eaten cold on this day. The choolah / gas ( during olden times  charcoal sigri was used) on which we make the lolas is not lit on the Satai day and we offer some prayers to it with small lolos one round and one square , known as "Tikris " . More smaller tikris,  ( usually 7 round and 7 square ) are made  for offering prayer to Sitla Mata " on Satai.  These are also made the previous day, first on the tawa before the other lolas are made..

Sugar ... 1 and 1/2 cups
Water .. 2 cups
Wheat flour .. 5 cups
For mixing in the dough - 1/4 cup oil + ghee ( I like to use half and half as only ghee makes them too heavy )
Ghee and oil to use for making lolas .. 1 cup or more


1. Add the water and sugar and keep mixing with a spoon or a whisk until it melts. You may use warm water but do not boil it to make it like a syrup. ( This will make the lolas hard. )

2.Take the wheat flour in a big bowl and first mix the ghee and oil ( about 1/4 cup ) . When you press a little portion of this atta in your hand it should become solid like a mutiya. If not add a little more ghee.
 (this is the tip to check the amount of ghee to be added)

3. Now add the sugar syrup little by little and knead the dough. Use as much syrup as needed and leave the remaining to add little by little to it each time you make a lolo as the kneaded flour becomes a bit dry when kept for some time.

4. Roll out a big chunk of flour into a round shape carefully. Fry the lolo on tawa spooning oil and ghee on a medium flame first and then make it low. ( Never make on very high flame)

5. Turn it very carefully using a broad spatula and spoon a little ghee again.

5. After removing from the tawa into the plate spoon a little more ghee over the lolo. In olden days people used to dip them in the ghee ( I believe some people still do it )


Note: The mentioned quantity makes 5 lolas. Accordingly you can use this measurement to make as many required.

Linking to :  Gayathri's Event WTML

Saturday, August 16, 2014


Delicious zucchini pakoras... buttery texture when you take a bite...
People who don't like to eat vegetables like zucchini can try consuming it this way.. 
Make and enjoy !

Zucchini ...  1  (cut into small pieces )
Gram flour ... 1 cup
Onion ... 1 small (chopped finely)
Coriander leaves ... handful
Spinach leaves .. few (optional)
Green chillies ... 2 (choppeed finely)
Cumin seeds ... 1 tsp
Whole coriander seeds .. 1 tbsp
Baking soda ... 1 pinch
Oil .... 1 tbsp
Salt .... to taste
Red chilli powder .. 1/2 tsp (optional)
Oil .. to fry

1. Mix all the ingredients together and make a thick batter adding water. It should be dropping consistency.
2. Heat oil in a pan and spoon it little by little in the hot oil.
3. These are not made very crispy. Remove when they are done.
Serve with chutneys/sauce.

Linking to :  Gayathri's Event WTML

Dish Name Starting with Z @ Learning How to Cook

JUAR JO DHODHO ( Sindhi Style Jowar Ki Roti )

This is a tradional jowar roti preparation in Sindhi Cuisine. It is made in two ways - one is with onion, coriander and green chillies which is usually eaten for breakfast with chutney, pickle and curd. As a kid I used to relish this with jam.. The other is the plain one usually served with sabzis, dals or meat dishes. This roti is usually made by flattening the dough with hands and spreading it evenly. But if you find it difficult you can roll it between plastic sheets.

Jowar ka atta ... 2 cups
Wheat flour .... 2-3 tbsps
Onions ....... 1/2 cup (chopped finely)
Green chillies ... 1-2  ( chopped finely )
Coriander leaves ... handful
Salt .............. to taste
Warm water ..... for kneading
Oil / desi ghee

1. Mix all the ingredients together.
2. Add 1 tbsp of desi ghee or oil.
3. Knead with warm water and set aside.
4. Sprinkle a little flour on the rolling pin and take a big chunk of the dough.
5. Spread it by patting or roll it carefully.
6. Roast it on a griddle / tawa spoong a little ghee or oil until done.
Serve hot with curd , chutney or pickle.

Linking to :  Gayathri's Event WTML

Breakfast Event @ - Cooking 4 all Seasons