SINDHI VARE

Ingredients:---

Mixed nuts - 1 cup (almonds, walnuts, pistachios, cashewnuts),
Khus khus (poppy seeds) - 2 tbsp,
Cardamoms - 1 tsp (powdered),
Dry coconut - 2 tbsp (sliced),
Sugar - 1 cup,
Ghee - 1 tbsp,
Water - 1 tbsp

Method

1. Grease a surface and rolling pin with ghee.
2. Slice all nuts.
3. In a pan, add ghee and sugar.
4. Caramelize on low heat. Once the sugar is caramelized quickly add the sliced nuts and khus-khus and give a brash stir as to coat the nuts thoroughly with the caramel.
5. Pour this mixture onto the greased surface.
6. Quickly roll it with rolling pin. Flatten the mixture like a thick chapati.
7. Immediately make cuts on the rolled vare. Leave it for some time.
8. Now break into pieces and store in air tight container.
9. Enjoy the crunchy vare any time.

SINDHI KADHI

Ingredients:---

Besan (gram flour) - 3 tbsp,
Arhar dal (toor dal) - 1/2 cup,
Cumin seeds - 1 tsp,
Mustard seeds - 1/2 tsp,
Asafoetida - 1 pinch,
Lady fingers - 8-10 (slit and fried),
Cluster beans (gawar fali) - 10-12 (trimmed),
Potato - 2 (cut vertically),
Carrot - 1 (cut vertically),
Brinjal - 1 (cut into small chunks and fried),
Drumsticks - 1-2 (cut in finger sized length),
Tamarind pulp - 2 tbsp,
Green chillies - 2-3 (slit),
Curry leaves - 7-8,
Tomatoes - 2 (grated),
Salt to taste,
Turmeric powder - 1/4 tsp,
Red chilli powder - 1 tsp,
Fenugreek seeds - 1/4 tsp,
Oil - 2 tsp,

Method

1. Boil the arhar dal with salt and 2 cups water. Blend with a blender. Keep aside.
2. Heat oil in a pan. Add gram flour and stir it continuously till it changes colour.
3. Add asafoetida, cumin seeds, mustard seeds, Curry leaves, stirring continuously.
4. When the flour turns brown in clour, add chilli powder, turmeric powder, salt, green chillis and salt.
5. Add tomatoes and saute for a few minutes. Now add some water keep stirring.
6. Add potatoes, carrots, cluster beans, drumsticks and green chillies. Boil till the vegetables are tender.
7. Add the tamarind pulp and boiled ashar dal. Boil for a while.
8. Finally add fried ladyfingers and brinjal. Simmer for 2 minutes.
9. Serve hot with boiled rice.

ALU TOOK

Ingredients:---

Potatoes - 4 (peeled and cut into cubes),
Salt to taste,
Turmeric powder - 1/4 tsp,
Coriander powder - 1/2 tsp,
Red chilly powder - 1/2 tsp,
Amchur - 1/4 tsp,
Chaat masala - 1/2 tsp,
Oil for frying,

Method

1. Peel potatoes and cut into large cubes (Make 4 cubes out of 1 potato),
2. Poke holes all over the potatoes with a fork. Add a pinch of salt on the potatoes. Keep aside for 2-3 minutes.
3. Rinse them with some water.
4. Heat Oil in a kadhai and fry the potatoes on high heat for few seconds. Let them cook until just done.
5. Remove the potatoes from oil and cool a little.
6. Gently flatten these with palm of your hands.
7. Drop the poatoes again in hot oil frying on high heat until crisp and golden brown.
8. Remove from oil. Sprinkle salt, turmeric powder, red chilly powder, amchur, coriander powder.
9. Mix well, don't cover these with lid. Serve immediately. Enjoy the took (forget about calories).

SEYAL PHULKA (LEFTOVER CHAPATIS IN TOMATO GARLIC CURRY)

Ingredients:---

Leftover Chapatis - 4 (One meal stale),
Tomatoes - 2 (Grated),
Green chillies - 2 (chopped finely),
Garlic - 4 cloves (chopped finely),
Chopped green coriander - 1 tbsp,
Curry leaves - 5-7,
Turmeric powder - 1/4 tsp,
Coriander powder - 1 tsp,
Salt to taste,
Oil - 1 tbsp,
Water - 1 cup,

Method

1. Take oil in a kadhi. Add mustard seeds. When they splutter add curry leaves, garlic and saute.
2. Add grated tomatoes, chillies, salt, turmeric and coriander powder and saute on high heat.
3. Add water and bring to a boil.
4. Tear off the chopatis into bite size and add to the boiling water.
5. Let it cook on low flame for 5 minutes till all the water dries up.
6. Garnish with coriander leaves and add some lemon juice.
7. Serve hot.

SAI BHAJI

Ingredients:---

Palak - 1 bunch (washed and chopped),
Chana dal - 1/2 cup (soaked),
Brinjal - 1 (chopped),
Onion - 1 (chopped),
Ginger - 1/2" (chopped finely),
Garlic - 6-8 flakes (chopped),
Garlic - 2 flakes (finely chopped) for tadka,
Green chillies - 2 (chopped),
Tomatoes - 2 (chopped),
Turmeric powder - 1/4 tsp,
Red chilli powder - 1 tsp,
Salt to taste,
Water - 1 cup,
Oil - 2 tbsp,
Ghee - 1 tsp,

Method

1. In a pan, heat oil. Add onions, ginger and garlic. Saute till brown in colour.
2. Add chopped palak, bringal, green chillies, tomatoes and chana dal.
3. Add 1 cup water, salt turmeric powder and red chilli powder.
4. Pressure cook for 1 whislte. Reduce the heat and cook for 6-7 minutes.
5. Once the steam goes off remove the lid. Mash the vegetables and dal with a spoon.
6. Heat 1 tsp ghee in a tadka pan, add garlic and saute for a while. Add this tempering to the sai bhaji.
7. Serve hot.