Category Archives: Main Course-Non Vegetarian

Bedhe Je Bhurji – A Sindhi BLD

Ande Ki Bhurji

Spiced Scrambled Eggs

dsc03387-edited2

 

I had such a terrific fun filled time with family from India over at our place. I felt lazy and tired and was in no mood to go grocery shopping after such a hectic weekend. But life has to go on and I had to go to work as usual and then jump back into the routine of cooking to get going. But what to cook…??

A simple dish should serve the purpose. With no vegetables in the refrigerator, I had to scramble up something. I did not want to be really bothered with cooking that would involve a lot of time. The rains only worsened the mood for the day. So on a cold rainy spring day, BLD (breakfast, lunch or dinner), any time meal would be a fantastic choice.

Bedhe Je Bhurji, would just be right on a day when you come home late from work or you are too tired or feeling lazy like the way I am feeling today. If one has to describe Bhurji it is just whisking and cooking up eggs with some dry masalas. Bedhe Je Bhurji can be relished at any time of the day. This dish uses the simplest ingredients that are stocked up at home like eggs, onions, green peppers tomatoes and cilantro. This can be eaten in a variety of ways,

1) Eat it in/as a sandwich for breakfast.

2) Eat it just by itself as a snack.

3) Eat it as a side dish with rice & curry for lunch/dinner.

4) Put Bhurji in tortillas with some chutney and ketchup and eat it as a wrap.

5) Eat it with rotis or phulkas.

Note: This is such a unique dish, if you don’t want the eggs, substitute with paneer and you have a vegetarian Paneer Bhurji.

Want a low cholesterol recipe, omit out the yolks from the eggs.

Even better, if you want a low calorie recipe omit the butter and cook with just 1 tsp of oil.

Need something healthier, add some veggies.

Enjoy this BLD anyway you like….

Ingredients:

  • 4 Eggs
  • 1 Medium Onion finely chopped
  • 1 Medium Tomato diced
  • ½ Green Pepper (Capsicums)
  • ½ cup Milk
  • 1 green chili chopped finely
  • 1 tsp jeera
  • ½ tsp turmeric powder
  • ½ tsp red Chili powder
  • ½ tsp coriander powder
  • 2 tbsp oil
  • 1 tbsp butter
  • Few sprigs of fresh Cilantro finely chopped
  • Salt and pepper to taste

Method:

  • Heat a non-stick pan on medium heat and add the oil. Add jeera and chopped onion. Sauté until onion turns translucent and pink.
  • Add chopped tomatoes, green peppers, green chilies, red chili powder, turmeric powder and coriander powder. Sauté for 1 min.
  • Add salt and pepper as per taste.
  • Break the Eggs into the pan directly. Stir once and wait until the eggs begin to set.
  • Add milk and stir gently so that the eggs break up, and once the eggs are set completely the scrambled egg pieces will start to get coated with the spices. Now stir constantly and cook the eggs till dry or up to desired consistency.
  • Add the cilantro leaves, butter and mix well.
  • Serve hot with bread for breakfast or with phulka as a meal or as a wrap.
  • Serve it anyway & anytime you want, it’s a BLD (Breakfast, Lunch, and Dinner).

Keep it simple, keep it Sindhi.

Methi Machi

Methi Aur Machali Ka Saag

 

Fish with Fenugreek Leaves

 

Methi Machi

 I am feeling very happy with the response that I have got so far, thanks to everyone who has helped me on this endeavor. I couldn’t have started this website without help from a lot of people. One of them, who created this website, is my dear nephew who is a professional web designer. All I did was to make one phone call and one email to him about what I was wanting to do, and tada in couple of days he replied to me in an email Masi (Aunty) website is up and running. I did not know anything about posting so I had to do a lot of test posts. There were more glitches with the website, another email to him, tada that was fixed too. After everything was fixed I told him I want to change the whole outlook (that was too much for me do with my limited knowledge of websites), but in a couple of hours that too was fixed by him. He’s been there for me all the time. After he saw some of my pics on the album he mentioned that he does not like bhaji’s (just like my son who does not like bhaji’s also) and commented on the picture of Methi Machi which is why he put it up on the template. That’s when I had decided that Methi Machi will be dedicated to him as my way of thanking my dear nephew who has been so supportive of my idea of blogging and has worked so hard for this website. What will I do without you Ritesh…?

 

A lot of visitors have emailed me that I should post some Sindhi non vegetarian recipes. This is my version of the traditional recipe.

All my vegetarian viewers, there will be a vegetarian version of this recipe coming up soon.

 

Ingredients:

  • 1 bunch chopped fresh methi leaves
  • ½ bunch chopped Coriander leaves
  • 2 medium onions chopped finely.
  • 3 Catfish fillets/3 Medium Pomfrets sliced
  • 1 tsp jeera
  • 12 flakes of garlic (if very big flakes, please put less)
  • 3 tomatoes (fresh, canned, or pureed)
  • 1 tsp haldi powder+ 1 tsp for rubbing on fish
  • 2 tsp coriander powder
  • 1 tsp red chili powder
  • 1 tsp Maida(all purpose Flour)
  • 1 cup water
  • Oil for frying fish and for cooking methi
  • Salt to taste

 

Method:

For Fish Fry:

  • Wash the fish add haldi, salt and keep aside for 10 mins.
  • Fry the fish in a shallow frying pan until done and some dry masalas (red chilies and coriander powder). Keep aside.dsc02846_edited-1-copy

 

Method:

For Methi Gravy:

  • Heat oil, add jeera, chopped onions and fry them till they begin to brown.
  • Add the washed and chopped methi leaves and cook till methi starts to brown.
  • Add coriander leaves, fry for few more mins.
  • Add garlic, haldi, red chili powder, coriander powder, Maida and tomatoes. Cook for about 10-12 mins until done.
  • Add water and cook for few more mins.
  • Note if you like it dry omit out the water. I like the gravy and therefore add water.
  • Now mix the fish and the cooked methi together.
  • Add some lime juice and serve hot with phulkas /parathas/ rotis.

 

Keep it simple, keep it Sindhi.