SINDHI TOMATO KADHI / CURRY

Recipe Source & Acknowledgement: Homely Food.

Kadhi differs from region to region, this special Sindhi kadhi is made by using tomatoes, a tangy gram flour based kadhi with full of vegetables. 'Kadhi-chawal' or 'curry chawara' is the most favourite dish among Sindhis. This is no onion-garlic recipe, so my mom loves it. It is really a yummy, delicious and flavorful curry; hope you like it.  

INGREDIENTS:
6 Medium Tomatoes
1 Medium Potato, peeled & cut into thick slices
50 gm Pumpkin, cut into 1/2" cubes
2 Drumsticks, peeled and Cut into 2" pieces
6 Green Beans, cut into 1&1/2" pieces
7-8 Okras, trim the both ends
150 gm Eggplant, cut in medium sized cubes
3 tbsps Gram Flour (besan)
1 tsp Fenugreek Seeds
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
A Pinch of Asafoetida
10 Curry Leaves
3 Green Chillies (chopped)
1" Ginger (minced)
1/4 tsp Turmeric Powder
1/4 tsp Red Chilli Powder
1 tsp Sugar
2 tbsps Finely Chopped Coriander Leaves
4 tbsps Oil
Salt to taste

METHOD:

Boil tomatoes in pressure cooker with 2&1/2 cups water. Cook for 5 minutes. Let it cool normally. Remove skin from tomatoes and blend to make puree. Keep it aside.

Heat oil in a pan or wok. Add fenugreek seeds, saute for few seconds, then add mustard seeds, cumin seeds and asafoetida. Saute for few more seconds, till mustard seed crackles. Pour green chillies, ginger, curry leaves in it. Saute for 1 minute more.

Add gram flour fry for few minutes, till raw smell gone. 

Add tomato puree in it and give a nice stir. 

Add turmeric powder, red chilli powder, sugar and salt in it. Stir for 1-2 minutes.

Add 2&1/2 cups water in it. Fold well.

When it starts to boil, add vegetables in it. Mix nicely. Cover and cook for 15 minutes, or till vegetables are tender.

Sprinkle coriander leaves on the top and remove from the heat now. 

Serve hot with plain steamed rice.

Sending to: Homely Food Event / Giveaway

Sending to: Taste of the Tropics @ ESHO-BOSHO-AAHARE

Sending to: Jagruti's Mom's event- Food She Loved

Sending to: Gat's & Viji's Show Your Styles to the World - Fenugreek & Bottle Gourd

GULAB SHEERA (ROSE FLAVOURED SEMOLINA HALWA)

When guests came in our house with a short time notice, my mom oftenly made this easy dessert for them, that is nothing but 'sooji halwa' with rose flavouring. It was truelly very hit on that time and everyone relished it. As I saw this mouthwatering easiest dessert on Homely Food, so could resist myself to prepare this delicious sweet dish.  

INGREDIENTS:
1 Cup Semolina (sooji/rava)
1/2 Cup Sugar (or as needed)
2 tbsps Rose Syrup
A pinch of Cardamom Powder
2 tbsps Clarified Butter (ghee)
Raisins & Cashewnuts For Garnishing
Water as needed

METHOD:

Heat clarified butter and roast semolina for few minutes. Take care, not to make it brown.

Boil water on side, once sooji is roasted, add water and rose syrup. Stir continuously till semolina is cooked. Halwa would look pink at this stage.

Add sugar and mix well. 

Keep stirring until it leaves the edges.

Remove on plate. Garnish with dry fruits of your choice. Serve hot.

Linking to:  Homely Food Event / Giveaway

Linking to: Jagruti's Mom's event- Food She Loved

Linking to: Authentic Indian Sweets @ Nivedhanam

MANGO RAITA

Recipe Source & Acknowledgement: Homely Food

In Summer time we always need something refreshing and cool. It is 'Mango' season, so lets prepare yogurt based salad or dip Mango Raita, in other words my mom's favourite 'Dahi Aam', yummy and delicious.

INGREDIENTS:
1 Ripe Mango
1 Cup Plain Yogurt (thick curd)
Sugar / Honey to taste
Pinch of Cardamom Powder
Pinch of Black Salt

METHOD:
Wash and peel mango. Cut small cubes from it. Set aside.
Blend yogurt with sugar/honey and little water by using hand blender, till it smooth.
Now add mango pieces in yogurt, mix nicely.
Sprinkle black salt and cardamom powder on the top. 
Serve chilled.

Sending to: Homely Food Event / Giveaway

Sending to: Jagruti's Mom's event- Food She Loved

CORN POTATO PARATHA

Recipe Source & Acknowledgement: Homely Food

Everyone loves aloo paratha, so here is a variation of aloo paratha. Yummy healthy paratha is stuffed with sweet corn and potatoes. Paratha itself is a fulfilling meal, no need of any side.

INGREDIENTS:
TO KNEAD DOUGH:
1&1/2 Cups Wheat Flour
2 tbsps Oil
1/4 tsp Carom Seeds (Ajwaan)
Salt to taste
Water to knead

FILLING:
3/4 Cup Sweet Corn
1 Large Potato (peeled & parboiled)
2 Green Chillies (chopped)
1/2 tsp Dried Mango Powder (Amchur)
1 tsp Roasted Coriander-Cumin Powder
1/2 tsp Red Chilli Powder
1/4 tsp Garam Masala
2 tbsps Finely Chopped Coriander Leaves
Salt to taste
2 tbsps Clarified Butter For Frying (ghee)

METHOD:
Mix wheat flour, oil, carom seeds, salt and slowly adding water. Knead a soft paratha dough and set aside.

Boil sweet corn, crush a little and set aside.

In a plate, add boiled potato, little crushed sweet corns, green chillies, dried mango powder, red chilli powder, garam masala, coriander leaves and salt.

Mash them all properly and set aside.

Take out two small balls from the kneaded dough, roll out two small rotis. Spread the filling on one.

Place the other roti on the top of the first one and seal the edges. Roll out again with a soft hand.

Heat tawa or griddle, roast each paratha in usual way, till both sides are done. Add little bit clarified butter on the both sides of parathas. Serve hot with chutney or pickle or yogurt. Enjoy!

Sending to: Homely Food Event / Giveaway

Sending to:  Jagruti's Mom's event- Food She Loved

SPROUTED GREEN MOONG WITH POTATOES

Moong bean sprouts are inexpensive and highly nutritional, used very frequently in Asian cuisine. They are relatively very high in protein, fiber, vitamins and minerals, but low in fat. Here is a healthy yummy fulfilling dish made by sprouted moong beans. It goes well with chapathi, paratha or naan. Thanks Meenu, truely my mom loved this simple recipe. Hope you will enjoy this healthy dish.

Recipe Source and Acknowledgement: Homely Food

INGREDIENTS:
1 Cup Sprouted Green Moong
2 Potatoes (peeled & boiled and cut into cubes)
1 Large Tomato (chopped)
1 Large Onion (chopped)
1 tbsp Ginger Garlic paste
2 Green Chillies (chopped)
1 tsp Cumin Seeds
A pinch of Asafoetida (hing)
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted Coriander Powder
1 tsp Dried Mango Powder (amchoor)
1 tbsp Dried Fenugreek Leaves (kasuri methi)
1 tbsps Finely Chopped Coriander Leaves / Cilantro
2 tbsps Oil
Salt to taste

METHOD:

Soak green moong in water for overnight. Drain water and cover it with a muslin cloth. Sprinkle water on it time to time to keep cloth wet. After 1 day you will be found, nice sprouted moong formed.

Boil the sprouts with salt, strain and keep aside. (The water can be used for other curries, don't throw it away)

Heat oil in a pan or wok. Add asafoetida and cumin seeds in it. Let cumin splutters. Add onions, ginger garlic paste in it. Saute for two minutes.

Add chopped green chillies in it. Fry for another 3-4 minutes.

Now add tomato, dry spices and salt in it.

Fry till spices leave oil from the side of wok.

Add cooked moong and potato cubes in it. Fold nicely, so that everything incorporated well.

Pour 1/2 Cup water in it. Sprinkle dried fenugreek leaves on the top. Cover and cook for 3-4 minutes. Remove from heat. Garnish with chopped coriander leaves and serve hot with chapati or parathas.

Sending to: Homely Food Event / Giveaway

Sending to:  Jagruti's Mom's event- Food She Loved

Sending to: Gat's & Viji's Show Your Styles to the World - Fenugreek & Bottle Gourd