TOMATO KADHI

Ingredients:

Ripe tomatoes ... 4-5

Besan/gram flour ... 2 tbsps.

Green chillies .... 2-3

Bhindi ........ 4-5

Beans ......... 4-5

Potatoes... 2-3

Carrots ... 1

Ginger .... 1 inch piece

Curry leaves .... 1 sprig

Coriander leaves ... handful

Turmeric powder ... 1/4 tsp.

Red chilli powder ... 1/4 tsp.

Salt ............ to taste

Jaggery or sugar .... 1 tbsp.

Asafoetida........... 1/8 tsp.

Cumin seeds ....... 1 tbsp.

Methi / fenugreek seeds ... 1 tsp.

Oil ..... 6 tbsps.

Method:

1. Blanch the tomatoes, peel them and make a thin puree.

2. Wash the bhindi and remove the two ends and give a slit in the middle. Sprinkle a little salt and fry them until half done. Set aside.

3. Peel the potatoes and cut them into big pieces. ( cut the small one into two )

4. Scrape the carrot and cut into long or round pieces.

5. Cut the beans into 2 inch pieces.

6. In a pan, heat the oil and add the asafoetida, cumin seeds and methi seeds. Put the besan and saute it for a few minutes until you get the aroma, taking care not to make it brown.

7. Pour in the tomato puree and about 2 cups of water, stirring continuously to avoid the lumps. Now put all the vegetables except the fried bhindi. Bring to a boil and add salt, jaggery, turmeric & red chilli powder, green chillies, crushed ginger and curry leaves. Simmer it until the kadhi is thick and the vegetables are done. You can add more water if required. Add the bhindi and coriander leaves 5 minutes before you close the gas. Usually it takes 30 - 45 minutes to cook the kadhi.

Serve with plain rice.

This goes to the event - Dish it Out : Tomato Chilli

@ Kaarasaaram & Zesty Palette

KEEMA MACARONI BAKE

Ingredients:

Mutton mince ........ 500 gms.

Eggs .................... 6-7

Macaroni ............. 1 cup (boiled)

Onions .................. 3-4 (sliced)

Ginger paste ........ 1 tsp.

Garlic paste ......... 1 tbsp.

Green chillies ....... 2-3 (chopped)

Tomato puree ...... 2 tbsp.

Turmeric powder .... 1/4 tsp.

Coriander powder .. 1 & 1/2 tbsp.

Cumin powder ... 1 & 1/2 tbsp.

Garam masala .... 2 tbsp.

Red chilli powder ... 1tsp.

Salt ............ to taste

Oil

Method:



1. Heat oil in a pan and fry the onions till golden brown.

2. Add the ginger garlic paste and green chillies. Saute and add the mince.

3. Add the masalas, tomato puree and salt.(Save little masala powders to sprinkle on top)



4. Saute the keema adding a little water and simmer it to cook until done. It has to be dry. Let it cool.

5. Meanwhile boil the macaronis with a little salt, drain and set aside.

6. Beat all the eggs in a bowl with a little salt.



7. In a big bowl mix the keema, macaroni and beaten egg mixture (Save a little to pour on top)



8. Mix the remaining portion of the dry masalas and check the salt.

9. Grease a baking tray and pour the mix into it. Spread the remaining egg on it and sprinkle a little garam masala and red chilli powder.

Garnish with coriander leaves.



10. Bake in a pre-heated oven for 18-20 minutes until done.(The baking time varies according to the type and size of the oven)

11. Let it cool and cut into pieces.

Serve with mint chutney and sauce.

This goes to: CC-Appetizers

@- Srav's Culinary Concepts

KEEMA SAMOSAS

Ingredients:

Mutton mince .... 250 gms

Onions ................. 2 sliced

Ginger paste....... 1 tsp

Garlic paste ......... 1 tsp

Green chillies ... 1-2

Turmeric powder.... 1/4 tsp

Coriander powder ... 1/2 tsp

Cumin powder ...... 1/2 tsp

Garam masala ........ 1/2 tsp

Red chilli powder .... 1/4 tsp

Salt ................ to taste

Oil.

Coriander leaves.

Potato ........ 1 small. ( boiled )

For the dough:

White flour/maida ...... 2-3 cups

Oil .......................... 2 -3 tbsp

Salt ................... to taste

Ajwain or caraway seeds ..... 1/2 tsp

Knead the dough with water and set aside.

To prepare keema filling :

1. Heat oil in a pan and fry the onions till golden brown.

2. Add the ginger garlic paste and green chillies. Saute and add the mince.

3. Add the masalas and salt.

4. Saute the keema adding a little water until it is brown. Add a little water, coriander leaves and simmer it to cook until done. It has to be dry. Let it cool.

5. Crumble the boiled potato with hands and mix it with keema. This makes the keema filling a bit binding and easy to fill in the samosas.

To Make Samosas:

1. Roll out a small quantity of dough. Cut it into two.

2. Make a cone shape and fill with the keema mixture.

3. Apply water to the edges with your fingers and seal the samosa.

4. Deep fry the samosas and serve with mint chutney or sauce

This goes to:

Signature Recipes - @ Sara's Kitchen

Iftar Moments Hijri 1432

@ - Taste of Pearl city

PEPPER JEERA PURI

Ingredients:
Wheat flour ..... 1 cup
Ghee ............... 1 tbsp.
Black pepper ... 1 tsp. (crushed)
Cumin seeds .... 1 tsp.
Salt ................... to taste
Oil ................... to fry

Method:

1. Knead the flour adding all the ingredients.
2. Roll out puris.
3. Heat oil in a kadai and fry the puris to golden colour.
( These puris are made a little cripy.)
Serve with Curd or pickle or can just be munched with tea like mathis.

This goes to:

Quick Easy Recipes

@ Food Blog News

Any One Can Cook - series 27

@ Taste of Pearl City

Food Palette Series - Black

@ Torview

FOTE BHUGI KHICHDI ( Sindhi)

Ingredients:

Rice ..... 1 cup

Green moong dal (split) ... handful (or little more)

Green Cardamoms..... 3 - 4 ( split)

Cumin seeds .... 1/2 tsp

Pepper corns ..... 5-6 ( optional)

Ghee (clarified butter) ... 2 tbsp

Salt ...... to taste.

Method:

1. Wash the rice and dal together. Soak for at least half an hour.

2. Heat ghee in a pan and add the cardamom, cumin and pepper corns. Do not wait until they crackle. Add the rice and salt and stir fry for a minute.

3. Add double quantity of water ( if rice + dal are one and quarter cups, add two and half cups water)

4. Boil and then simmer until the rice is cooked. You will like the aroma of this rice dish when it is cooking.

5. This goes well with:

SAI BHAJI

LADY'S FINGERS IN SAO MASALO

METHI MACHI

GREEN MASALA CHICKEN

Linking this to:

Quick Easy Recipes

@ Food Blog News

Iftar Moments Hijri 1432

Any One Can Cook - series 26

@ - Taste of Pearl City

Friday Favourites - week 73

@ Simply Sweet Home

SINDHI CARROT PICKLE

Ingredients:

Carrots .... 2

Mustard seeds .... 1 tbsp. ( Ground coarsely)

Turmeric powder ... 1/4 tsp

Red chilli powder .... 1/2 tsp.

Salt ......... to taste

Mustard oil ....... 2 tsp.

Vinegar ............ 2 tbsp.

Method:

1. Peel the carrots and cut them into long 2" pieces.

2. Mix all the above ingredients with the carrots.

3. Put them in a jar. Pickle will be ready in 2-3 days.

Note: If you don't have mustard oil you may use any cooking oil. But the pickle tastes better with mustard oil.

Sending this to:

Veggie/Fruit of the month -Star Ingredient- Carrot

Hosted by - Kaarasaaram & Mharo Rajasthan Recipes

Anyone Can Cook- series 25

Iftar Moments Hijri 1432

Hosted by - Taste of Pearl City

Quick Easy Recipes

@ - Food Blog News

GOBHI JO KEEMO ( GOBHI MINCE CURRY) - SINDHI

Ingredients:

Cauliflower ... 1 medium sized

Onions .......... 2 sliced ( 1 cup)

Tomato ......... 1 cut into pieces

Green chillies ... 1-2 chopped finely

Ginger paste ..... 1 tsp.

Garlic paste ...... 1 tsp.

Turmeric powder ... 1/2 tsp.

Coriander powder ... 1 tsp.

Cumin powder ......... 1 tsp.

Red chilli powder .... 1/2 tsp.

Garam masala powder ... 1 tsp.

Salt ... to taste

Oil

Coriander leaves to garnish

Method:

1. Dice the cauliflower into tiny pieces. In a pan put water, add a little salt and put the cauliflower and bring it to boil . After one boil switch off the gas and let it remain in hot water.

2. Heat a little oil and fry the onion until brown. Add the tomato and green chillies and saute for a minute. Now pour half a cup of water and the ginger garlic paste and simmer to cook.(Adding ginger garlic at this stage brings out a nice flavour.)

3. Grind it into a paste using a hand grinder or in a mixie.

4. Drain the cauliflower and add to the onion paste. Add all the spice powders, salt and mix well. Simmer adding a little water until done.

5. Garnish with coriander leaves.

This goes well with Sindhi Khichdi ( moong dal & rice) or rotis.

SATPURA (Sindhi Sweet)

Ingredients:

White flour .......... 2-3 cups

Oil ........................ for frying

Sugar .................. (for sprinkling)

For Garnishing:

Cardamom powder

Pistachio powder

Method:

1. Knead the flour with water. (nothing else to be added)

2. In a bowl mix 2 tbsp. oil and 2 tbsp. white flour.

3. Roll a small portion of dough, without using flour to roll. You may use oil to roll if needed.

4. Cut into strips. Now stretch each strip and apply the flour-oil paste and join all the strips to make a round roll.

5. Roll this lightly, again using oil if needed.

6. In a frying pan, heat the oil and fry this. Using the tongs, open it up lightly. It has to be fried on a very low flame, taking care not to make it brown. It should be crisp.

7. Drain the oil from the satpuras and let them cool.

8. Sprinkle sugar, cardamom powder and pistachio powder on top.

(Do not sprinkle sugar while hot)

Sending this to the event: Food Palette Series - WHITE

Hosted by - Torview.

&

Signature Recipes - Hosted by - Saras's Kitchen

&

This Chic Cooks