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Food, sustenance…a source of life, the fundamental basis of our existence, a medium that takes us to that new tomorrow, and a tangible representation of that ever sought after feeling…of hope. Sometimes, many of us don’t realize the labor of love that goes into the preparation of a scrumptious meal before us when we sit down to eat. On many occasions, we take for granted how carefully crafted that piece of art, that delicious meal, really is. Here is a tribute to all those people who partake of this form of selfless art. Especially to you, but also to everyone else, we offer some recipes that may or may not make it to your personal recipe book. More than that, we intend to offer this page as a medium for sharing your work of art with us and everybody else in the community.
To share your recipes, please send them to us at: webmaster@dfwsindhiassociation.freeservers.com We will post your recipes and update new recipes on this page promptly. We hope that you will stop by on a regular basis.
Sindhi Kadi
Ingredients:
4 medium-sized tomatoes
1-1/4 cups toor dal
5 tbsps
gram flour
150
gm lady fingers, slit, not cut
1/2
tsp fenugreek seeds
5 tbsps
cooking oil
100
gm cluster beans, chop ends
1 tsp
cumin seeds
A few
curry leaves
1/2
tsp turmeric powder
2-1/2
tsp red chilli powder
5 green
chillies, slit in centre
8 glasses
of water
6-7
kokum
1/2
tsp asafoetida powder
Salt
to taste
Method:
1. Soak the tur dal in water for about half an hour.
2. Cook it in a pressure cooker for 10-12 minutes along with the halved tomatoes and 2 glasses of water.
3. Then strain out all the water and let the remaining pulp cool so as to enable you to squeeze out the soup from it with your bare hands.
4. Add the rest of the water to this stock and put aside.
5. Now heat the oil in a heavy-bottomed vessel for a few minutes before adding the cumin seeds, fenugreek seeds, asafoetida powder and the green chillies.
6. Fry for a minute, add gram flour and then fry again for a couple of minutes more.
7. Now it's time to add the red chilli powder and the turmeric powder.
8. Fry till the gram flour becomes aromatic and turns slightly brown.
9. Add the stock to it immediately. Stir well.
10. Add the lady fingers, cluster beans, curry leaves, the kokum and the salt. Let it boil on a low flame for an hour and a half till the vegetables are well cooked and have absorbed the flavour of the spice.
Serve the curry piping hot. Sindhi Kadi is generally served with good quality basmati rice sprinkled with shahi jeera and accompanied also by tuk (flattened potato cake) and sweet boondi.
Teenwarn (Sindhi Mutton)
Ingredients:
1 kg mutton chops
4 onions
4 tomatoes
4 green chillies
1 1/2 tsp ginger garlic paste
3 tsp red chilli powder
2 1/2 tsp coriander powder
1/4 tsp turmeric powder
4 cardamoms
1 tsp cumin seeds
2 cloves
3 bay leaves
2 tbsp curd
6 tbsp oil
salt to taste
Method:
1. Chop onion, green chillies and tomatoes
2. Fry onion, green chillies, ginger garlic paste, cumin seeds, cloves, cardamom and bay leaves till onion turn golden brown
3. Add the mutton and salt
4. Cook till water dries up from the mutton
5. Add tomatoes and leftover masalas and curd
6. Cook for 30 minutes till the oil separates, cook on low flame till mutton is tender.
Tosha
Ingredients:
250 gm plain flour
1/2 tsp cooking soda
1/2 tsp salt
1/2 cup oil
1/2 cup curd
For Syrup:
2 1/2 cup sugarMethod:
1. Sieve plain flour
2. Add salt and soda
3. Add a spoonful of oil and curd into the mixture and knead into stiff dough
4. Make long thin rolls like kababs
5. Fry on a slow flame till golden in colour.
Method (for Syrup):
1. Dissolve sugar in water and boil till the syrup thickens in consistency.
2. Put a few toshas at a time into a vessel and stir them in a syrup.
3. Remove, cool and store in container.
©2004 DFW Sindhi Association
