Sindhi Rasoi

Poha or batata poha is basically a Maharashtrian dish,but sindhis are so much hooked to it that now its a breakfast item in almost every sindhi household

Ingredients:

• Potato 1 (cut it in slender slices and salt it for 5 min)
• Onion 1 (cut in thin slices)
• Poha 150 gm(beaten rice,pick the thick one variety)
• Curry leaves
• Mustard seeds 1/2 tsp
• Green chillies 2
• Turmeric powder
• Red chilli powder,as per need
• Salt to taste
• Oil 1 tbspn

Method

• Wash poha well and put them in a colander till all the water drain out,add salt and mix it gently.Keep it aside
• Heat oil in Kadai,add curry leaves,and mustard seeds,allow it to splutter
• Add sliced potatoes,and shallow fry them till almost done,without colour change
• Add sliced onion,and saute till tender
• Now add green chillies,turmeric powder,chilli powder and finally salted poha and mix them gently
• Keep on low flame for about 5 min
• Garnish with coriander leaves and lemon juice
• Serve hot with papad or thin sev

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Hot Spicy Samosa from Thane, Mumbai.

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 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 again roll it with rolling pin till it reaches thickness of paratha
• Place it on tawa again,cook on each side,adding little oil or ghee from 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