Sindhi Rasoi

Ingredients:

• Cabbage 1 whole
• Tomatoes  2(depending upon the size of flower adjust the quantity)
• Green chillies 2-3
• Ginger
• Mustard seeds 1/4 tspn
• Curry leaves 5-6
• Turmeric powder 1/4 tspn
• Coriander powder 1 tspn
• Salt as per taste
• Oil 2 tspn
• Coriander leaves to garnish

Method:

• Wash and shred cabbage
• In a pan,put some oil,add mustard seeds and curry leaves,and let the seeds splutter
• Then put the shredded cabbage and salt and mix well
• Put on medium flame ,and cover it
• After about 2 minutes ,add chopped tomatoes,green chillies,ginger and mix properly
• Then add turmeric and coriander powder and mix properly
• let it cook on slow flame for few minutes,if needed add 2-3 spoons of water
• This simple dish can be made more nutritious and tasty by adding boiled peas or boiled chana daal (just add these after tomatoes and dry masalas are added and let them cook further with cabbage)
• Garnish it with coriander leaves and serve it with plain rice or rotis

Ingredients:

• Wheatflour 1 cup
• Salt as per taste
• Black pepper powder 1/4 tspn
• Cumin seeds 1 tspn
• Oil for frying

Method:

• Mix wheatflour ,salt,blackpepper powder,cumin seeds and knead a dough
• The dough should not be too hard or too soft
• Take a very small portion of this dough and roll it into small chapati
• Gently and carefully slide this poori in frying pan,and the oil should be hot
• Light handedly keep on pressing the sides of poori  so that it puffs up(Thats Fun!)
• Toss it and cook it on slow flame for just about 3-4 seconds or till the surface appears light brown
• Serve hot with papad or vegetable or curd

Ingredients:

• 2 tbsp. Gramflour
• 1/2 tsp. mustard seeds
• 1/4 tsp.fenugreek seeds
• 1 tsp. cumin seeds
• 7-8 curry leaves(curry pata)
• 2-3 green chillies
• Ginger(as per taste)
• 2 tomatoes
• 1 tbsp. tamarind paste
• 1/2 tsp.Red chilly powder
• 1/4 tsp turmeric powder
• Salt to taste
• 2 tbsp. oil

Vegetables:

• 10-12 cluster beans(gavar)
• 2 potatoes(cut in small Chunks)
• 8-9 lady fingers(slit them,and fry them little )
• 1-2 drumsticks(cut in finger sized lengths)

Method:

• Soak tamarind in water for sometime,and mash it with hand .Use the paste and discard remaining pulp
• In pressure cooker put 2 tbsp.of oil,add gram flour,and stir it continuously.
• Add curry leaves,mustard seeds,cumin seeds ,fenugreek seeds, stirring continously
• when the flour turns brown in colour, add red chilly powder and then add grated tomatoes frying for few more seconds.Then add some water,while stirring ,to avoid any lumps
• Add turmeric powder,ginger ,green chillies and salt, close the pressure cooker and wait for 7 whistles
  (Note: instead of pressure cooker,same can be made in thick base pan ,where the curry needs to be boiled for approx 5 min and then simmered for 15 min)
• Add all the vegetables(except bhindi) ,and tamarind pulp and wait for 1 more whistle
• finally add bhindi and coriander leaves and simmer for 2 min
• Serve hot with plain white rice , aloo took and sweet boondi

Ingredients:

• Boiled and mashed potatoes 3
• Bread slices 3
• Green chillies 2-3
• Coriander leaves
• Chaat masala(optional)1 tspn

For stuffing:

• Chana daal -a handful
• Greenchillies 1-2
• Turmeric powder 1/4 tspn
• Garam masala powder 1/4 tspn
• Salt as per taste
• Oil for shallow frying

Method:

• Mix boiled and mashed potatoes with bread crumbs(grind bread slices along with green chillies)
• Add salt,coriander leaves and chaat masala(optional)
• Mix it properly and keep aside
• For stuffing,soak ,wash chana dal,add salt and turmeric powder,  greenchilly and boil it till just cooked(two whistles in presure cooker)
• Remember we need just cooked chana dal,not mushy,so use very little of water for boiling
• let it cool ,then add garam masala powder,and mix it properly
• Now take a small portion of potato mixture,pat it on your palms(greased),place the stuffing of chana dal and roll it back into ball shape
• Now if you have that heart shaped mould that is used for making pattise ,then use it otherwise just make a tikki shape
• Shallow fry it on a hot griddle  ,adding some oil and tossing it at intervals
• Cook it on medium flame till the surface becomes crisp and brown
• Serve it with chutney,or chickpeas in gravy(chola)