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.

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.

BREAD ROLL

Ingredients:

2 Big Potatoes (boiled and mashed)
7-8 Bread Slices
Coriander leaves finely chopped
Green chilies (chopped)
Red Chili powder to taste
1/4th tsp Garam Masala powder
Oil for frying

Preparation:

• Add salt, chili powder, gram masala, green chilies and coriander leaves to the mashed potatoes, mix well
• Take some water in a bowl and dip a bread slice for few seconds.
• Squeeze the water from the bread by pressing between palms gently.
• Place a tbsp potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread.
• Repeat the same process for making more rolls.
• Heat oil in a kadhai and deep fry on medium flame till golden brown.
• Serve bread rolls hot with green chutney and tomato sauce.

CHEESY PIZZA

Ingredients:

225gm flour
1/4 tsp salt
15gm yeast mix with 4-5tbsp hot water
1 tbsp sugar
150ml evaporated milk
2 tbsp butter
1/2 cup tomato sauce
1 pkt grated cheese
2 large onions (cut into rings)
1/2 tsp salt
1/2 tsp pepper powder
2 tbsp butter (melted) 

Preparation:

• Mix yeast in hot water and leave it to be frosty.
• In a bowl put in the flour, salt, sugar and mix with milk and yeast.
• Add butter. Knead until dough become soft and pliable. Leave the dough to rise double in size.
• For the filling Mix chicken in the beaten egg along with salt and pepper powder.Leave aside.
• Punch into the dough with your hands and knead again and make into equal balls shape (as big as you want) and flatten the dough with a rolling pin.
• Sprinkle with flour if the dough is sticky.
• Put the mini round dough in a greased flat baking pan.
• Brush the mini pizza with tomato sauce.
• Add in a bit of chicken pieces in the centre, top with onion rings and grated cheese.
• Sprinkle a bit of melted margerine to get a crunchy taste.
• Do the same to all the other pizza.
• Pre heat oven for 180C and bake for 15-20 minutes. You can serve with chilli sauce.

MATTAR KI CHAAT

Ingredients:

2 cups pre-soaked sukhe matar (dried whole peas)
1/2 tsp baking soda
A pinch of asafoetida
Tamarind chutney
Green chutney
2 potatoes (boiled, peeled and chopped)
1large onion (finely chopped), optional
1 tomato (chopped)
1 small cucumber (peeled and chopped)
Lemon juice
Chaat Spices :
Salt to taste
Pounded or ground red chilies
Garam masala powder
Black salt (kala namak)
Ground roasted cumin (jeera)

How to make indian matar chaat :

• Place dried peas in a saucepan and add sufficient water to cover them.
• Stir in the soda and asafoetida powder and cook over a moderate heat for about 15 minutes until the peas are tender. You can also pressure cook them. Drain.
• Serve individually taking 2 scoops of cooked peas and cover with little chopped onions, cucumber. tomatoes and  potatoes. Sprinkle with spices to individual taste. Pour a little tamarind & green chutney and lemon juice on the top.
• Toss well and serve matar ki chaat.

KHASTA DAL KACHORI

Ingredients:

3/4th cup skinless dried black beans (urad)
4 cups Flour (atta)
1 green chili chopped
1/2tsp Salt
Oil for deep frying
1tbsp anise seeds (Saunf)
1tsp coriander seeds
1tsp white cumin seeds
1/2tsp red chili powder
1/4th tsp asafoetida powder

Preparation:

• Soak the beans in water overnight then rinse and drain.
• Sift the flour and gradually add enough water to make soft dough. Cover the dough with damp cloth and leave for 30 minutes.
• Grind the drained beans with the chili powder, salt and spices to make stuffing. Mix well and divide it into 16 equal portions.
• Divide the dough into 16, using wet hands, and smear each portion with a little oil.
• Flatten and roll out into 2inch round.
• Wrap one portion of stuffing in each round and roll into a smooth ball, using greased hands.
• Flatten and roll into a 3-4 inch round.
• Heat plenty of oil in a deep frying pan or a kadhai.
• Now lift the rolled kachori and carefully slip it into the hot oil.
• Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
• This should take only a few seconds. Flip the kachori over and cook the other side until golden brown.Serve the dal kachori hot with chutney.

Chhole Bhature

Bhature

• 2 cups All purpose flour (Maida)
• 1 pouch Yeast
• 1 cup Yogurt
• 2 tbsp Vegetable Oil
• Salt to taste

Choley

• 1 small can Garbanzo beans
• 1/2 tsp Ginger paste
• 1/2 tsp Garlic powder
• 1 tsp Cumin seeds
• 2 tbsp Oil
• 2 tbsp Cilantro
• 6-7 Mint leaves
• 1/2 tsp Turmeric Powder
• 1/2 tsp Chilly Powder
• 2-3 Bay Leaves
• 2-3 Cloves
• 1/2 tsp Garam Masala
• 1 Medium-sized finely chopped onion
• 1 Big tomato
• 1 1/2 cup Water
• Salt to taste

How to make chhole bhature :




Bhature

• Take yeast and soak in lukewarm water for 5-10 minutes
• Take all other ingredients and mix well. To this add the yeast and make a soft dough like for chappatis. If need be add a little water and keep aside for 4-5 hours, the longer kept, the better it is.
• Roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown.

Chhole

• Take 2 tablespoons of oil in a pressue cooker and heat it.
• Add garlic powder and make it dark brown. Then add cumin seeds fry till they start spluttering.
• Now add bay leaves and cloves. Add diced onions. Fry then till they are light brown.
• Now add the rest of ingredients including water except the cilantro and mint leaves.
• Close the pressure cooker and wait for 3 whistles to come or cook for 5-7 minutes.
• Garnish choley with thinly sliced long pieces of onion and a piece of lemon split up into 4 pieces.

Samosa

Ingredients

For cover:
1 cup plain flour (maida)
2 tbsp. warm oil
water to knead dough

For filling:
2 potatoes large boiled, peeled, mashed
1 onion finely chopped
2 green chillies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds cru shed
1 tsp. red chilli powder
salt to taste
oil to deep fry

Method:



For dough:
Make well in the flour.
Add oil, salt and little water.Mix well till crumbly.
Add more water little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Beat dough on worksurface and knead again. Re-cover.

For filling:
Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
Stir fry for a minute, add onion, saute till light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
Cool. Keep aside.

To proceed:
Make a thin 5" diam. round with some dough.
Cut into two halves. Run a moist finger along diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.

Bread Pakora

Ingredients

6 slices of bread
For batter

1 cup besan (gram flour)
1 tsp red chillie powder
1/2 tsp turmeric powder
1 tbsp fresh chopped coriander
Oil for frying
Salt as per taste
Method:



Cut the side of bread and then cut in desire shape.
Mix all the above ingredients to a smooth paste.
Heat oil in a pan for frying.
Now dip one by one bread cubes in a batter and deep fry till done.
Serve hot with tomato sauce or mint chutney.

Aloo Poha

Ingredients:
• ¼ tsp Mustard Seeds
• 1 tsp Chana Dal
• 1 tsp Urad Dal
• 2 tsp Peanuts
• 4 tbsp Oil
• 2 cups Poha (beaten rice)
• 1 Potato
• 1 Onions
• 2 Green Chilies
• 1 pinch Turmeric Powder
• 1 Lemon
• 1 sprig Curry Leaves
• Coriander Leaves
• Salt to taste

How to make Aloo Poha:



•Soak poha or beaten rice in water. Wash it gently and drain out all the water through a strainer.
•Add turmeric powder and salt and keep aside.
•Chop onions, chilies, coriander. Peel and cut potato into small cubes. •Heat oil in a pan and add mustard seeds, peanuts, urad dal, channa dal and curry leaves.
•Fry the contents until they begin to crackle.
•To this, add chilies, chopped onions and potatoes. Mix well and add salt to taste.
•Sauté for a few minutes on medium flame.
•Cook till the onions are golden brown and potatoes are tender.
•To this, add the coriander leaves and poha and stir.
•Cook on a slow flame, for 5 to 10 minutes.
•Take it off the flame and allow to cool for some time.
•Add lemon juice for added flavor, before serving.

Khatta dhokla

Ingredients:
1&1/2 cups medium grained rice
1/2 cup split black gram (urad dal)
1/4 cup yogurt/curd, slightly beaten
1-2 green chillies, thinly sliced (or use 1/2 to 1tsp green chilli paste)
10-12 whole peppercorns
1 tsp oil
1 tsp fruit salt (Eno)
1 -2 tsp of roasted sesame seeds,coarsely ground black pepper, chilli powder (optional) for garnish
Salt to taste

Method:

1. Soak the rice and black gram separately, at least for 6-7 hours.
2. Drain the rice and grind it in your processor until it becomes a paste.
3. The texture will still feel coarse/grainy.
4. Pour it out into a large bowl.
5. Next grind the black gram. Add water only if required.
6. The texture of this is velvety and very smooth.
7. Pour it into the same bowl with the rice batter.
8. Add the yogurt/curd, salt, peppercorns and mix well.
9. Ferment overnight.
10. The next day, add the sliced green chillies (or chilli paste) and oil. Mix well.
11. Now sprinkle the 1 tsp of fruit salt over the batter and add 2 tsp of water over it (again sprinkle it on top).
12. You will see the bubbles forming as a reaction to the fruit salt when in contact with water.
13. Once the bubbles start, very gently stir the batter for the salt to get mixed well with the batter.
14. Top it with the roasted seeds, powders etc. and steam for about 10 minutes or until a knife/skewer inserted in the middle (check in multiple places) comes out clean.
15. Let it cool for few minutes and then cut out pieces.
16. Enjoy with tamarind/mint chutney!

idli sambar

Ingredients:
* 1 cup Moong dal
* 1/4 cup Thoor dal
* 5 Drumsticks(11/2 inch pieces)
* 1 Carrot (cut into 1/2 inch pieces)
* 1 Medium size brinjal (cut into 1/2 inch pieces)
* 1 Potato (cut into 1/2 inch pieces)
* 2 Green chillies
* 1 Medium size tomato
* 1 Medium size Onion
* 1 Coriander powder
* 1/2 Chilli powder
* 1/4 Turmeric powder
* Salt for taste

For Tempering:
* 2tbsp Oil
* 1 Chopped onion(chopped)
* 1tsp Mustard seeds
* 1/2tsp Urad dal
* 3 Curry leaves

Method:



1. In a pressure pan fry the moong dal for 6-7 mts.
2. Add the thoor dal,vegetables,chopped tomato,chopped onion,green chillies.
3. Pressure them till 2 whistle.Then, open the pan & add coriander powder,chilli powder,turmeric powder,salt & cook for 5 mts.
4. Now,in a tempering vessel pre-heat the oil & splutter the mustard seeds,urad dal, curry leaves.
5. Add the onion & fry the till gloden brown & add to the sambar.
6. Sambar is ready serve with Idly & Dosa.

Masala dosa

                                                                                 Ingredients

• 2 cup: Rice - preferably parboiled
• 1/2 cup: Split and husked Black Gram (Dhuli Urad) - soaked with rice for 5-6 hours
• 1/2 tsp: Fenugreek Seeds
• Oil to smear the pan for cooking the dosas
• 2 tsp: Salt

For Masala

• 500 gm (3 cups): Potatoes - boiled, peeled and cubed
• 1 1/2 cups: Onions - sliced not very thin
• 1/4 tsp: Powdered Turmeric
• 2-3: Green chillies - chopped coarsely (optional)
• 6-7 : Curry leaves or 1/2 tsp dried curry leaves
• 2 tbsp: Oil
• 1 tsp: Mustard seeds
• 2 tsp: Salt
• 1/2 cup: Water

Method:

1. Grind daal mixture together to a very smooth consistency. Add salt and enough water to make into a dropping consistency. Leave to ferment for about 5-6 hours, till a little spongy.
2. If thickened too much, add a little water to thin a bit. Heat tawa, and brush oil over it. When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion. This will have to be very swift and will need a bit of practice.
3. After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under the dosa. When edges start browning a bit, pass a flat spoon under it to ease the dosa off the pan.
4. Put desired filling in the centre and fold the two edges over. Serve accompanied with sambhar and chutney

For the Masala Filling

1. Heat the oil in a heavy based pan and add the mustard seeds, then onions, curry leaves and green chillies, and sauté over high heat till the onions are a little transparent.
2. Add the salt and the turmeric and mix well before adding the potatoes. Turn the potatoes around till well mixed and add the water and let it simmer for 2-3 minutes.

katori chaat

Ingredients :
For the katoris :
½ cup maida
¼ cup butter, softened
¼ tsp salt

For the filling :
1 cup mixed sprouts
½ tsp jeera
a pinch hing
2 tsp chilli powder
2 tsp dhania-jeera powder
¼ tsp haldi powder
1 tsp chana masala
1 tsp amchur
2 tbsp oil
salt to taste

For serving :
Khajur imli ki chatni
Green chutni
Beaten curds
Nylon sev or sev
Chaat masala



Method :



For the katoris :
Mix the flour, butter and salt to make a stiff dough by using a little water.
Divide the dough into 2 equal parts.
Roll each part into a sheet of 6 mm (¼") thickness.
Use a large 50 mm (2") diameter cookie cutter and cut rounds of pastry and press into tarts moulds.
Prick all over with a fork
Bake in a hot oven at 230ºC (450ºF) for at least 10 to 15 minutes.
Cool the tart cases.


For the filling :

Heat the oil in the pan and put the jeera. When they crackle put the hing.
Put the sprouts, dhania-jeera powder, chilli powder, haldi powder, chana masala, amchur, salt and 2 tbsp of water and mixed properly.
Cook on a slow flame for 4 to 5 minutes.
Keep aside.


How to proceed :

Fill each tart with a part of the filling.
Put the curds, chaat masala, khajur imli ki chutney, green chutney and sev on the top.
Ready to serve.

Papad Roll

Ingredients:

4 papad
4 potato (alu)
1 green chilly (hari mirch)
few coriander leaves (dhania patti)
1/2 lemon (nimbu)
1/4 tsp red chilly powder (lal mirch)
1/4 tsp spice blend (garam masala)
1/4 tsp sugar (chini)
salt to taste
1 tbsp gram flour (besan)
oil for frying


How to make papad roll:



* Boil and peel potato. Mash them.
* Finely chop coriander leaves and green chilies.
* Mix potatoes, green chillies, coriander leaves, red chilly powder, spice blend, sugar, salt and lemon juice properly.
* Dip papad in water and take them out.
* Now roll potatoes into papad and role papad also.
* Seal the corners with gram flour batter.
* Heat oil in a pan and deep fry all papad rolls until they turn golden brown.
* Cut them into long pieces.
* Serve them hot with chutney and sauce.

KHASTA POROTA

Ingredients:
4 tblsp ghee
2 cup refined flour (maida)
1 egg
1 tsp salt
1 tblsp sugar
water as required



How to make khasta porota :

• Melt the ghee.
• Mix everything flour, sugar, salt.
• Mix in 2 tblsp of ghee and the egg and mix well.
• Mix in enough water and knead into a soft dough.
• Divide the dough 3 portions.
• Roll out each portion into a chappati.
• Cover with a damp cloth and keep aside.
• Spread a little ghee on a flat surface.
• Keep one chappati on it.
• Apply some ghee to the chappati and gently pull the edges of the chappati so that it gradually spreads into a thin one.
• Fold into half and again into half to resemble a triangle.
• Keep it covered with a damp cloth.
• Preheat up the oven to 190ºc.
• Gently pat each triangle to a fairly thin chappati.
• Keep them at least 10 cm apart on the baking tray.
• Bake in the oven at 190ºc for about 30 minutes.
• Serve hot with mutton curry.

Bread cutlet

Ingredients

• 4 to 5 bread slices
• 2 tsp coriander leaves, chopped
• 2 green chilli chopped
• 1/2 tsp ginger chopped
• salt
• 1/4 tsp garam masala powder
• turmeric powder, a pinch
• chilli powder, a pinch
• To fry in 3-4 tsp oil:
• 1/2 cup finely chopped onion
• 1/2 cup grated carrot

Directions :How to make

1. Heat oil in a pan.
2. Fry the vegetables for 5 minutes add salt while frying till they become light brown.
3. Dip bread pieces in water and take them out immediately.
4. Squeeze the water and mix the bread with the vegetables and other spice powders to form a dough.
5. Shape them into small cutlets and shallow fry in 3-4 tsp of oil till golden brown on both sides.

Dahi Vada

Ingredients: :

For Wada:

1 Cup Urad daal

Salt to taste

Oil to fry

For Dahi :

1 kg Dahi (yogurt)

1/2 tsp grated Ginger

Finely chopped coriander leaves

1-2 green chilies chopped

Salt to taste

2 tsp Roasted cumin(jeera)powder

Red chili powder to taste

Preparation:

• For Bada - Clean, wash and soak the daal overnight.
• Grind it into smooth paste.
• Add salt to taste.
• Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
• Take the hot vadas and put in cold water for 2-3 minutes.
• Now Take them out of water and squeeze the water and keep aside.
• For Dahi - Blend the curd (yogurt) and little water until it is smooth.
• Keep in refrigerator for an hour to get chilled.
• Add salt, red chili powder and cumin powder.
• Serving - In a deep dish arrange wada and pour dahi over them.
• Now add imli (tamarind) chutney and green chutney.
• Garnish with coriander.
• Serve the dahi vadas chilled.

Momos

Ingredients:
• 2 cups Maida
• 1/2 Cabbage, grated)
• 1/2 tbsp Salt
• 3 medium-sized Onions (chopped)
• 1/2 tsp Ginger paste
• A pinch of Baking Powder

For Chutney

5 Garlic flakes, chopped
• 5 Red Chillies, chopped
• Little amount of Vinegar
How to make Momos:



• Mix maida, baking powder and water to make smooth dough. Leave the dough overnight.
• Roll out medium sized chapattis from dough.
• Cut into two halves from the middle like samosas.
• Now make a mixture of grated cabbage, onion, ginger paste and salt to taste to stuff in.
• Stuff the half-piece chapatti with this mixture. Repeat the step to make all the momos.
• Steam these momos in an idli utensil for about 10 minutes. Or you can also fry them.
• To prepare chutney, churn garlic, red chilli and vinegar in a mixer.
• Serve the momos with chutney.

Aloo bonda

Ingredients:

2 Large Boiled, Mashed Aloo (Potatoes)
1-2 Green Chilies (chopped)
1tbsp Coriander leaves (finely chopped)
1cup gram flour
Salt to taste
Red chili powder to taste
1/4th tsp Garam Masala powder
1/4th tsp turmeric powder
Oil for frying


How to make aloo bonda:



* Add salt, chili powder, garam masala, coriander, and green chilies to the mashed aloo (potatoes) and mix well.
* In a bowl take a cup of gram flour; add turmeric powder, little salt and chili powder to it. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose).
* Make small balls of aloo (potato) mixture.
* Dip each ball in the batter and deep fry them till golden. brown
* Serve aloo bonda hot with chutney.