CHICKEN SEGAL
| Ingredients Recipe | Recipe |
|---|---|
| 1 Chicken medium cut into medium pieces 3 grated Onions 2 chopped Tomatoes 1/2 cup Curd Few sprigs of Mint, Coriander, Spinach and Chuka 1/4 tsp Turmeric Powder 1/2 tsp Chilli powder 1/2 tsp Coriander powder 5 Green chillies 1/2 tsp Ginger 3 tbsp Ghee Salt to taste |
Heat Ghee in a cooker. Add Chicken pieces, grated Onions, chopped Tomatoes, Curds, Chopped Greens, Chillis, Turmeric powder and Coriander powder. Add salt. Shut the cooker and wait for 1 whistle. Lower heat and cook for 7-8 minutes. When cool open cooker and stir. If there is a liquid, replace on stove and dry. Serve hot. |
FISH & LEAFY VEGETABLES
| Ingredients Recipe | Recipe |
|---|---|
| 1 large Pomfret Fenugreek leaves or Methi 1 bunch Onion 1 3 large Tomatoes 8 Green chillies 6 pods Garlic 1 sprig Mint 1 sprig Coriander 1 sprig Spinach 1 sprig Chuka Salt to taste 1/2 cup Water |
Cut Pomfret into long slices. Apply salt all over. Grind the leafy vegetables, Garlic, Chillies, Onions and Salt. Heat Oil in the cooker. Fry tomatoes till mashed well . Add ground paste and blend well with tomatoes. Wash the salted fish and slowly insert the slices into the paste. Add water. Wait for a whistle, lower heat and cook for 2 minutes. Force the steam out and open immediately. Serve hot. |
SINDHI KADHI
| Ingredients Recipe | Recipe |
|---|---|
| 1 Drum stick 3 medium sized Potatoes 10-12 Lady’s finger 1 medium sized Brinjal 6-7 flowerettes of Cauliflower Tamarind – a lemon-sized ball 1 cup Gram flour 1 tsp Cumin seeds 1/4 tsp Fenugreek/Methi seeds 5 Green chillies 1″ piece Ginger 1/2 cup Coriander chopped 8-10 Curry leaves 1 tbsp Oil Salt to taste 3 cups Water |
Wash all vegetables, cut into medium-sized piece. Soak Tamarind and extract juice. Heat Oil in a cooker. Add Gram flour, Cumin seeds, Fenugreek seeds. Keep stirring till slightly reddish brown. Add 3 cups of water. Add all the vegetables, finely sliced Ginger, Green chillies, Tamarind juice, Coriander and Curry leaves with Salt. Close the lid and bring to 1 whistle. Lower heat and cook for 7-8 minutes. Cool the cooker and open. Serve hot with rice. |
ALU TIKKA
| Ingredients Recipe | Recipe |
|---|---|
| 500 gm Potatoes 3-4 Bread slices 1 tsp Cummin seeds 1 lime of Lime juice 5 Green chillies 1″ piece Ginger 1/2 cup Coriander leaves 2 cups Water 2 cups Oil |
Soak bread in water, squeeze out water and mash. Finely slice Green chilli and Ginger. Boil potaoes with 2 cups of water. Peel and mash while still hot. Mash breads, Lime juice, Coriander, Green chillies, Ginger and Cumin seeds. Add Salt. Mix and knead well. Shape into round and fat balls. Deep fry in hot Oil. Serve hot with Chutney and Sauce. |