Sindhi Mutton Biryani

Sindhi Mutton Biryani is a delicious main course dish and is very spicy.Find out how to prepare Sindhi mutton biryani.

Ingredients:

1 kg Mutton
1 kg Basmati Rice
1 Cup Yogurt or curd
4 Onions (chopped)
4 Tomatoes
1/2 kg Potatoes
1 tblsp Red chilly powder
2 tblsp Coriander Powder
1 tblsp Ginger garlic paste
1 Bay Leaf
Salt to taste
Lemon juice (approx 3 lemons)
1/4 kg Dried Apricots (Soaked in hot water )
Handful of Mint Leaves (chopped)
4-5 Green Chillies
Oil

How to make sindhi mutton biryani:

• Heat oil in a pan and add chopped onions.Fry till golden brown.Take out half the fried onions and keep aside.
• Now mix in the mutton pieces,powdered spices and yogurt.Cook it till the water evaporates.
• Add chopped tomatoes,potatoes,pulp of dried apricots,slit green chillies to it and cook till potatoes are done.
• Take another pan and boil rice with handful of mint leaves till they are half cooked.
• Take a handi or pot and make a layer of rice and top it with mutton.Repeat till its finished.
• Sprinkle some mint leaves and rest of the fried onions on top.Cover it tightly and cook on low flame till rice is done.
• Serve Hot

Pakwan Daal

Pakwan daal is tasty Sindhi snack and is spicy. It is a popular breakfast dish in many Sindhi households. Find out how to make pakwan daal.

Ingredients:

For making daal

1 Cup Chana Dal (Soaked for 6 hrs)
2 tblsp Tamarind Chutney
1/2 tsp Garam Masala
1/2 tsp Red chilly powder
1/2 tsp Cumin Powder
1/2 tsp Amchur Powder
1/4 tsp Turmeric powder
Salt to taste
2 tblsp Desi Ghee
For makin pakwan

2 Cup Refined Flour (Maida)
1/2 tsp Salt
2 tblsp Desi Ghee
Water to knead the dough
Ghee for frying 

How to make pakwan dal:

• Boil the soaked dal in 3 cups water by adding salt and turmeric powder.Boil it till tender.
• Add tamarind chutney. Mix well.
• Before serving pour the hot daal in a serving dish and sprinkle all masala powders on top.
• Heat desi ghee in a pan and pour it over the daal and masalas.
• To make the pakwan mix salt and ghee in the refined flour.Knead a soft dough.
• Divide in small equal balls and roll into thin pooris.
• Deep fry till brown.
• Serve hot with daal.

Masala Koki

Masala koki is an everyday Sindhi breakfast dish. It is a thick parantha made by stuffing onions. Learn how to make masala koki.

Ingredients:

2 Cup Wheatflour
1 Onion (finely chopped)
1-2 Green Chillies (finely chopped)
2 tblsp coriander & mint leaves (finely chopped)
1/2 tsp Red chilly powder
1/2 tsp Cumin seeds
Salt to taste
2 1/2 tblsp Desi Ghee
Ghee or Oil to roast the koki (roti) 

How to make masala koki:

• Mix wheatflour,onions,green chillies,cumin seeds,salt,mint & coriander leaves, red chilly powder,2 1/2 tblsp desi ghee and knead a stiff dough by adding little water.
• Make equal round portions out of this dough (about six)
• Roll out each portion in a shape of roti or parantha and prick it with fork all over to cook it evenly.
• Heat a tawa and grease it with some ghee.
• Gently place a rolled out koki on it and roast it from both sides evenly by applying ghee.
• Serve masala koki hot with curd or chutneys

Turi Bhaji

Turi (Called Torai in North India) Bhaji is spicy side dish in a Sindhi everyday meal. Find out how to make Turi Bhaji.

Ingredients:

800 gms Turi (Peeled and chopped)
2 Onions (Chopped)
2 Tomatoes (Chopped)
2 tsp Red Chilly Powder
2 tsp Coriander Powder
1/2 tsp Turmeric Powder
2-3 Green Chillies (Chopped)
Salt to taste
Oil

How to make turi bhaji:

• Heat oil in a pressure cooker and add chopped onions and green chillies.Fry till they turn golden brown.
• Add chopped turi,turmeric powder and salt.Mix well and cook for 2-3 minutes on low flame.
• Now add chopped tomatoes and cook till they turn soft.
• Pressure cook it till vegetable is cooked.
• Mix well and serve hot.

Tidali Dal

Tidali Dal is Sindhi Speciality whic is combination of 3 types of lentils and tastes divine.Learn how to make tidali dal.

Ingredients:

100 gms Black Gram
100 gms Channa Daal
100 gms Split Moong Daal (Chilka)
1 Onion (Chopped)
2-3 Green Chillies (chpped)
2 tsp Turmeric Powder
1 /4 tsp Asafoetida
2 tsp Cumin Seeds
Salt to taste
Water
Oil 

How to make tidali dal:

• Soak all 3 dals in water for about 3 hrs.
• Heat oil in a pressure cooker and add asafoetida,cumin seeds. Let them splutter then add onions and green chillies.Fry till golden brown.
• Add soaked dals,turmeric powder and salt.Mix well.
• Pressure cook the dal by adding 6 cups of water till dals are done onlow flame.
• Serve Hot with chapatis or rice

Bhuga Chawar

Sindhi fried rice as the name suggests is the Sindhi variant of rice or biryani and is cooked with lots of onion. Find out how to make Sindhi fried rice.

Ingredients:

1 Cup Basmati Rice (washed & soaked for 10 mins)
2 Onions (diced)
1 Tomato (chopped)
2 Bay Leaves
2 Green Cardamoms
1 Piece Cinnamon
2 Cloves
1 tsp Cumin Seeds
1/4 tsp Turmeric Powder
1/2 tsp Red Chilly powder
Salt to taste
2 Cup Water
Desi Ghee 

How to make sindhi fried rice:

• Heat desi ghee in a pan and add cumin seeds,bay leaves,cardamoms, cloves and cinnamon stick.Saute for a minute.
• Add diced onions and fry till golden brown.
• Now add chopped tomatoes and fry for 2-3 minutes.
• Add soaked rice and all the powdered spices and salt. Mix well and let it simmer on low flame for a few minutes.
• Add water and cover cook on low flame till the rice are done.
• Serve bhuga chawar hot with a choice of gravy dish or raita.

Sindhi Pakora

Sindhi Pakora is an all time popular snack and is made by gramflour batter.Discover how to make Sindhi Pakora.

Ingredients:

250 gms Gramflour (Besan)
100 gms Cabbage (chopped)
100 gms Cauliflower (Chopped)
200 gms Onions (chopped)
3-4 Green chillies (chopped)
1 Carrort (grated)
1 tsp Pomegranate Seeds (crushed)
1 tsp Red Chilly powder
Salt to taste
Oil for deep frying

How to make sindhi pakora:

• Mix all the cut vegetables, gramflour along with spices.Add adequate amount of water to make a thick batter.Make rectangular balls.
• Heat oil in a wok or kadai.Fry the rectangular balls till golden brown.
• Drain the balls and cut them in half.Now fry them again till they get crispy.
• Serve hot with choice of chutney or ketchup.

Sai Bhaji

Sai Bhaji is also called Sindhi palak and is very popular not just in Sindhi households but all the other communities too. Learn how to make Indian sai bhaji.

Ingredients:

1 Bunch Spinach or Palak
1/2 Bunch Dill
1 Onion (diced)
2 Tomatoes (chopped)
1-2 tsp Tamarind Juice
1/2 Cup Chana Daal (Soak for 15 mins)
1/2 tsp Ginger (grounded)
5-6 Garlic Cloves (finely chopped)
1-2 Green Chilies (finely chopped)
1 tsp Cumin Seeds
1 tsp Coriander Powder
1/2 tsp Red Chilly Powder
1/2 tsp Turmeric Powder
1 Cup Water
Salt to taste
Oil 

How to make sai bhaji:

• Chop Spinach,Dill and wash properly.
• Heat oil in a pressure cooker and add onions.Fry till golden brown.
• Add soaked chana daal,tomatoes,ginger,garlic,green chilies and all powdered spices except cumin seeds.
• Saute for a few minutes till golden brown.
• Add chopped spinach and dill and tamarind juice.Mix well.
• Now add water and pressure cook for 2-3 whistles and then let it simmer for 5 minutes.
• When pressure is finished mash the daal and spinach roughly.
• Heat ghee in a pan for tadka and cumin seeds and 1 chopped garlic clove.Once it starts to splutter pour it on the bhaji.
• Serve hot

Atte Jo Seero

Atte Jo Seero is a delicious sweet offering from Sindhi cuisine made of wheat flour. Learn how to make atte jo seero.

Ingredients:

1 Cup Wheat Flour (Atta)
1 Cup Sugar (Powdered)
3-4 Cardamom (Powdered)
1 Cup Desi Ghee
Handful of Dry fruits (almonds,cashews,raisins)
1 tsp Rose Water (optional) 

How to make atte jo seero:

• Heat desi ghee in a wok or kadai.Add wheatflour and cardomom powder and roast it for about 20 minutes.
• Alongside dissolve powdered sugar in 4 cups water.
• Add this sugar water to the wheatflour and keep stirring till all the water is absorbed.
• Remove from heat and sprinkle some rose water.
• Serve hot garnished with dry fruits.

sindhi kadhi

Ingredients:

oil- 5 tblsp
asafoetida (hing) a pinch
green chillies - to taste
cumin seeds - 1 tsp
fenugreek seeds (methi) - 1 tsp
gram flour (besan / chane ka atta) - 6 tblsp
coriander/cumin powder- 1 tsp
turmeric powder (haldi)- a pinch
mixed vegetables (carrots, ladyfinger, brinjal, drumsticks, bottle gourd)- 2 cups/200 gms
tamarind (imli) pulp - 2 tblsp
salt (namak) - to taste
coriander leaves (dhania patta) - 2-3 sprigs

How to make sindhi kadhi :

• Heat oil in a pan.
• Add asafoetida and after a few seconds, add the chopped chillies, cumin and fenugreek seeds.
• Allow them to stop spluttering, then add the gram flour, stirring continuously.
• Fry it, till the flour becomes brown in colour and aromatic.
• Add around 5-6 cups (1 lt.) of water, stirring continuously to avoid forming lumps.
• Cook on a simmering flame for at least 15- 20 minutes and then, bring it to a boil.
• Stir in the vegetables and the spices.
• Add the tamarind pulp and cook further, till the vegetables become tender.
• Add the salt and garnish with chopped coriander.