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 [...]]]> Ande Ki Bhurji

Spiced Scrambled Eggs

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.

 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 [...]]]> Methi Aur Machali Ka Saag

Fish with Fenugreek Leaves

 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.

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.

Level: Easy Cooking time: 10 mins Peela Chawaran

We cook rice almost everyday and eat it with our favorite dal and side dish. But what does one do with leftover rice. In India normally the dear [...]]]> A twist to Plain Rice

Masale Wale Chawal

Yellow Rice

Method:

• In pan heat oil, add rye and jeera. Let it splutter.
• Add chopped onions, garlic and cook for about 1-2 mins till pink.
• Next add all dry masalas, salt, Rice and chopped coriander.
• Sprinkle lemon juice and mix well.
• Serve hot with papad and raita or eat it the traditional Sindhi way (by it self).

   

  Keep it simple, keep it Sindhi.

   

I am sending this simple Sindhi recipe to Mahimaa’s -15 Minutes Cooking

Cooking time: 20 mins

(Taking photo editing lessons and this is what I have come up with my original [...]]]> A refreshing summer drink made with rose flavored milk

Gulabi Kheer Mein Ice-cream Faloodoh

Shahi Falooda

(Taking photo editing lessons and this is what I have come up with my original pictures)

For the last couple weeks I have posted recipes on my blog. I have been cooking for a very long time and have many more that I will post. This particular one, I will blog today, means a lot to me. As most of you have read that I am not a person with technical knowledge, but there are some people who help me all the time. One such person is my niece who has been very kind to help me work on this venture of mine. She has taken out time from her busy schedule, sometimes on her holidays. While this page was being setup she was always there to do the editing and all that was needed to get this started. Even during my visits to India she is always there for me, to help me out with my shopping and even receiving and dropping me off at the airport. She has done a lot for me. This treat will be my way, in a small way, to thank her for her time and effort that she has put into everything she has done for me. It’s her birthday this week. Cheers, Sonali, this one is for you. HAPPY BIRTHDAY TO YOU…Hope you enjoy this one dear.

Enjoy this great and easy recipe of ROYAL FALOODA.

Ingredients:

• Rose Syrup: 4-5 tbsp
• Sabje ke beej / Tukmaria: 4 tbsp
• White Falooda:  Heaped Handful
• Milk : ¾ Glass
• Vanilla Ice cream: 1Big Scoop
• Crushed Ice: 2 Tbsp
• Tall Glass
• Long Handle Spoon

Sabje Ke Beej: These are black seeds available in any Indian grocery store.

Soak a handful of these seeds (overnight if possible) in water. They grow a transparent jelly around them after they are soaked. A small handful yield a lot. These can be stored in the fridge for a couple days.

Rose Syrup: Store bought is ok.

• Sugar: 2 cups
• Water: 1000 ml
• Rose Essence: As required
• Rose Water:  3 tbsp
• Red or Pink Color
• Boil sugar and water for few minutes till sugar dissolves. Let it cool. Add rose essence, rose water and food color. Cool and store in jars and use as needed.

White Falooda:

• Corn Starch/Corn Flour: 7.5 Tbsp
• Water: 400ml
• Sev presser
• Ice cold water with ice cubes.

Mix corn starch with water. Put it on the stove and cook it, stirring continuously on medium heat. Cook till thick but of transparent consistency. Keep cooking till it leaves the sides of the pan, almost like a ball. Put this hot mixture in a sev presser and press it with the handle into a container with ice cold water and ice. This falooda sev should be kept in water all the time. Add one or two tbsp of sugar to get that corn flour taste out. Serve cold. This can be stored for 1 or 2 days only.

Vanilla Ice cream: Store bought will do, except no Vanilla Bean, French Vanilla will do ok too.

ASSEMBLY OF ROYAL FALOODA:

• In a tall glass put the soaked subje ke beej.
• Now add some crushed ice cubes over that.
• Next add white falooda over that.
• Add rose syrup after that.
• Fill the glass with milk, ¾ full. Tilt it so the rose syrup remains on bottom.
• Top it with a big scoop of Vanilla Ice cream.
• Garnish if you like.
• Mix & Enjoy this cold simply delicious Royal Falooda.

Keep it simple, keep it Sindhi. 

Karahow Prasad

This is a soft [...]]]> On this day of Vaisakhi, Karahow Prasad is my first blog on Simply Sindhi Recipes.com

Karahow Prasad – Atte Jo Serro (Traditional Sindhi Name)

Atte ka Halwa

Karahow Prasad