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Ghatte Ka Saag (Curry)

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 16:13:18

For ghatta:
1 cup gram flour (besan)
1 tsp. red chilli powder
2 pinches asafoetida
2 tsp. oil
salt to taste
some warm water
2 cups water

For gravy:
1 cup sour curds
1 tbsp. ghee or oil
1 tsp. red chilli powder
1/2 tsp. dhania powder
1/2 tsp. turmeric powder
salt to taste
1/2 tsp. each cumin & mustard seeds
1 stalk curry leaves
1 cup water
1/2 tbsp. coriander leaves chopped fine


For ghatta:

Take flour in a plate. Sprinkle masalas over it.
Add oil and mix well.
Sprinkle a tsp. of water at a time, mix well.
Keep fairly stiff and knead till smooth.
Break off a small lump, press in a cylindrical shape.
Roll on a plate or flat surface to make a thin long cylinder.
Repeat for all dough.
Place water to boil. When bubbling, gently immerse the ghattas, and allow to boil.
Cover with a plate-like lid, pour some water on the lid.
Allow to simmer for 25-30 minutes, stirring once or twice in between.
Add more water if required.
Remove from heat, with a perforated spoon dish out the ghattas.
Keep aside the water, slice cooled ghattas into 1/4" pieces.
For gravy:

Make a paste of masalas in 1/2 cup water.
Heat oil, add seeds and curry leaves. Allow to splutter.
Add masala paste and stir for 2-3 minutes.
Add curds and stir continuously till boil resumes and whitenss of curds is gone.
Add remaining water, water drained from boiled ghattas and bring back to boil.
When boiling, add ghattas and simmer on low for 5-7 minutes or till gravy is a little thick.
Transfer to serving bowl and garnish with chopped coriander.
Serve hot with phulka or paratha (refer rotis, naans, etc.)
Making time: Boiling: 30 minutes
Rest: 15 minutes
Makes: 3 to 4 servings
Shelflife: 2 days refrigerated



Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 16:15:52


3 cups plain flour
1 cup solidified ghee
3-4 icecubes
4 cups water, approx.
1/2 cup milk
1/4 tsp. yellow food colour
1 kg. Ghee for deep frying

For syrup:
1 1/2 cups sugar
1 cup water

For topping: (optional)
1 tsp. powdered cardamom
1 tbsp. chopped almonds & pistachios
1 tbsp. milk in which 1/2 tsp. saffron has been rubbed in
Silver foil


Prepare sugar syrup of 1 thread consistency.(Refer features for procedure of syrup)
Take solidified ghee in a large wide bowl.
Taking one icecube at a time rub the ghee vigourously.
Take more icecubes as required, till ghee becomes very white.
Add milk, flour and 1 cup water.
Mix to make smooth batter.
Dissolve colour in some water and add to batter.
Add more water as required.
Batter should be fairly thin (it should run offeasily when pour from spoon).
Take an aluminium or steel cylindrical container (do not use lid).
The height should be at least 12". And diameter 5-6".
Fill half with ghee. Heat.
When ghee is smoky hot, take a 50 ml, glassful of batter.
Pour in centre of ghee, slowly in one continuous threadlike stream.
Allow foam to settle. Pour one more glassful in hole formed in centre.
When foam settles again, loosen ghevar with an iron skewer inserted in hole.
Lift carefully, at a slant, and place on wire mesh to drain.
Keep hot syrup in a wide flatbottomed container to fit in ghevar.
Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup .
Alternatively. Pour some syrup evenly all over, keeping ghevar in a mesh placed over a container.
Cool a little, top with silver foil.
Splash a few drops of saffron milk, sprinkle some chopped dryfruit and a few pinches of cardamom powder.
Making time: 45 minutes
Makes: 8-9 med. Ghevars
Shelflife: 10-12 days

Variation: One may also top ghevar with rabri prepared in advance. This ghevar will howver not last as Long. It will also be softer.


Ram Khichdi

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 16:16:26

1 cup rice basmati
1/4 cup boiled peas
2 bay leaves, 3-4 cloves, 1" stick cinnamon
2 cardamons, 1 stalk curry leaves
1 tsp red chilli powder
1/2 tsp garam masala
1/2 tsp dhania powder
1/4 tsp turmeric
salt to taste
juice of 1 lemon
1 tbsp cashews
1 tbsp currants (optional)
2 tbsp ghee (or oil)
1/2 cup ghatta pieces
1 tbsp each jeera and mustard seeds

For Ghattas
1/2 cup gram flour
1/2 tbsp oil
Chilli powder, salt to taste 1/4 tsp oregano seeds

Method for ghattas

Mix flour, oil, chilli powder, salt and oregano seeds, add 1 tbsp water.
Make a hard dough. Break off a piece and roll into shape and size of a finger.
Put plenty of water to boil. Submerge ghattas (the rolls) and boil till done. (About 1/2 hour)
Drain, cool and chop into round 1-1 1/2 cm. long. Keep aside.
Method for Rice

Boil rice in plenty of water. Each grain should be separate.
Heat ghee in kadai (pan). Add mustard seeds, jeera, cashews, bay leaves, cloves, cinnamon, cardamons and curry leaves.
Add ghattas and peas.
Add masalas, lemon juice and salt.
Stir fry till ghee separates. Add to the rice.
Mix slowly and well. Heat either in warmer, heavy skillet, oven or cooker.
Garnish with coriander.
Serve hot with curds.



Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 16:16:57

200 gms. plain flour (maida)
20 gms. gram flour (besan)
200 gms. sugar
few drops yellow colour
2 tbsp. milk
ghee to deep fry
a plastic easy squeeze bottle


Sieve 100 gms. maida and besan together.
Make a batter using warn water.
Keep aside for 24 hours.
Add remaining maida and food colour and more warm water if required.
The batter should fall easily when poured - Not too thick not too thin.
Keep aside.
Make syrup of the sugar by adding water and boiling.
Add the milk and all the scum to form while boiling.
Make one string syrup. Strain.
Fill bottle with batter. The nozzle should have a hole the thickness of a knitting needle.
Heat ghee well in a shallow frying pan and form jalebis in the form of concentric circles about 2 inches on the outside.
Fry till crisp, drop into hot syrup. Drain with a perforated spoon, serve hot.
Makes: 30-35 pieces


Papad Sabzi

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 16:17:23

2-3 medium sized papads
1 tbsp. curds
1/2 tsp. chilli powder
1-2 pinches turmeric
1-2 pinches asafoetida
1/4 tsp. each cumin & mustard seeds
1 tbsp. ghee
1 tsp. chopped coriander
salt to taste
1 cup water


Break the papads into 1" squares.
Heat ghee in a saucepan, add seeds.
Add asafoetida. Add chilli powder and curds simultaneously. Stir till curds brown
Add turmeric, water and salt. Boil.
Add papads and coriander.
Boil for 3-4 minutes.
Serve hot with chappatis.
Makes:Serves: 3-4 person


Ghaat (Maize Porridge)

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 16:17:53

1/2 cup maize germ
2 cups water
salt to taste
1 tsp. ghee


Wash maize germ well.
Add water and salt.
Bring to a boil, stirring continuously, to avoid forming lumps.
Cover loosely and cook on very low flame.
Stir frequently and add more water if required.
Takes about 25-30 minutes to cook well.
Take off fire, add ghee, stir well well and serve with curds or hot milk and su



Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 16:18:24

For Baati

2 cups wheat flour
1 tbsp. rawa (semolina)
2 tbsp. ghee
salt to taste

For Daal

1/2 cup green moong dal
1 tbsp. yellow channa dal
1 tbsp. ghee or oil
1/2 tsp. garam masala
1 tsp. red chilli powder
1/4 tsp.haldi (turmeric) powder
1/2 tsp. dhania (coriander seeds) powder
salt to taste
1/2 lemon
1 tbsp. coriander chopped
1/2" ginger grated
1/2 tsp. each cumin and mustard seeds
2 cups water


For Baati

Mix the flour, rawa, salt and ghee.
Knead very stiff dough with warm water.
Shape in ball the size of a ping pong ball.
Heat a gas tandoor or oven and roast on low heat till the outer cover is brown and crusty.
Break open pour some fresh ghee on the halves.
Serve hot with channa moong dal and pickles.
For Daal

Wash both dal together add 1 cup water and a pinch of turmeric.
Pressure cook dal. (Approx.4 whistles will cook the dal).
Cool the cooker. Remove dal.
Mix all the spice powders in 1/2 cup water to make thin paste.
Put ghee in a pan and heat.
Add the cumin & coriander seeds. Once they splutter add ginger.
Add the paste of spice powders. Fry for a minute, add the dal.
Add remaining water and stir well. Bring to a boil.
Add lemon juice. Check and add salt if required.
Garnish with chopped coriander.
Serve hot with hot steamed rice.
Making time for daal: 1/2 hour
Makes:4 servings
Shelf life: Best hot and fresh


Spicy Mango Pickle

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 16:18:52

3 medium raw firm mangoes-chopped in chunks
1 tbsp crushed mustard seeds
1/2 tbsp crushed fenugreek seeds (methi)
1/4 tbsp aniseed (sauf)
1/2 cup red chilli powder
1/2 cup salt
1/5 cup turmeric powder
1 cup oil (any refined oil)
glass, china or earthen pickle jar


Place chunks in jar. Sprinkle rock salt & 1/2 the turmeric.
Shake the jar so the pieces are evenly coated. Keep aside shake jar in a pendulum motion every 10-12 hours, for 2 days.
On the third day empty the contents into a non-iron colander and allow the water to drain for 15-20 minutes.
Spread out on an old kitchen towel for 1 1/2 to 2 hours. Do not use white cloth, since turmeric will stain the fabric or use disposable.
In a large plastic or glass bowl, mix all the dry ingredients left.
Add the mangoes add half the oil mix very well with clean dry hands or a spatula.
Transfer to a clean jar and press down lightly.
Pour remaining oil on top. Allow to marinate for 10 days before using.
Take out in small quantities for use in a small glass jar.
The main jar should always have a layer of oil floating on top.

Press down the pieces and masala firmly. This pickle will not go bad for over a year even at room temperature.


Sindhi Vegetable Curry

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 16:19:23

3 med. potatoes
1 carrot
10 lady fingers small and healthy
10 cluster beans (gavar)
10 french beans
3 small brinjals
1 thick slice yam (suran)
1 tbsp. coriander leaves finely chopped
1 tsp. mint leaves finely chopped
1 tsp. ginger grated
5-6 green chillies
1 stalk curry leaves
1 tbsp. tamarind water
5-6 cocum pieces dried
1 tsp. fenugreek seeds
1 tsp. cumin seeds
1 1/2 tbsp. gram or wheat flour
1/2 tsp. red chilli powder
1/2 tsp. turmeric powder
3-4 pinches asafoetida
salt to taste
1 1/2 tsp. sugar
2 tbsp. oil


Soak cocum in 1/2 cup water for 20 minutes.
Scrub and wash potatoes. Chop into chunks, skin intact.
Scrape carrot quarter lengthwise, cut into 2 inch pieces.
Trim very little of ladyfinger ends, halve brinjals.
Peel and chop yam into chunks. Chop 3 green chillies fine.
Boil potatoes and yam covered, for 5-6 minutes in 2 cups water.
Clean and cut stubs of both beans chop to 2" pieces if too long.
Heat oil, add cumin & fenugreek seeds, asafoetida, allow to splutter.
Add chopped green chilli, ginger, curry leaves, stir.
Add flour, stir vigorously, add a tsp. of oil if required.
When aroma exudes, add chilli and turmeric powders.
Add 6 cups warm water.
Stir till flour liquid is smooth and boil commences.
Add all vegetables, including potato yam water.
Simmer for 10 minutes.
Add sugar, salt, cocum with water, whole chillies, and tamarind water.
Boil till gravy is like dal thickness.
Garnish with mint and coriander.
Serve hot with rice.
Making time: 1 hour
Makes:6-7 servings bowl
Shelflife: Best fresh


Vaghaar Kadhi

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 16:19:48

1 potato
15-20 gavar (cluster beans)
1 drumstick
1 small slice yam (suran)
3 ladyfingers
1 brinjal
1 lotus stem
1 carrot
1 1/2 cups gramflour
1 tsp. ginger grated
1/2 tsp. each cumin & mustard seeds
1/2 tsp. fenugreek (methi) seeds
3-4 pinches asafoetida
4 green chillies
1 stalk curry leaves
1 tbsp. coriander finely chopped.
1/4 tsp. cinnamon-clove powder
1/4 cup thick tamarind water
1/4 tsp. turmeric powder
1 tsp. sugar
salt to taste
5-6 cups hot water
4 tbsp. ghee


Clean, peel, wash, chop veggies as desired and towel dry.
Preferably into thick finger or chunks.
Keep lady fingers and brinjals washed and toweldried separately.
Heat ghee in a large heavy deep saucepan.
Add brinjal fry till lightly crisp, drain.
Add ladyfingers, fry till lightly crisp, drain.
Keep both aside till end.
To same ghee add all seeds, allow to splutter.
Add flour and stirfry till lightbrown and aroma exudes.
Add ginger, chillies, curry leaves, veggies and stir well.
Add hot water and stir continuously till boil is reached.
Make sure there are no lumps of the flour.
Add turmeric, salt, sugar to tamarind and mix well.
Add to kadhi while stirring well.
Simmer on low till veggies are tender and cooked.
Last to cook will be drumsticks so check them.
Add more water if necessary to maintain consistency of batter.
Add brinjal, ladyfinger, and coriander.
Stir and serve piping hot with sindhi fried rice or khichidis (refer khichidis).
Making time: 1 hour
Makes:5-6 servings
Shelflife: Best fresh


Sindhi Fried Rice

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 16:20:17

2 cups basmati (long grain rice)
2 tbsp. ghee
1 black cardamom
1" piece cinnamon
2 cloves
5 cups water (approx.)


Wash rice gently.
Put in colander and stand for 10 minutes.
Heat ghee in a deep heavy pan.
Add whole spices, stir. Add rice carefully.
Stir fry very gently with a spatula for 2-3 minutes.
Add water, cover, bring to boil.
Simmer covered, till rice is cooked and water has evaporated.
Press a grain, it must mash on putting pressure.
Do not overcook, or the rice will taste lumpy.
Add more hot water towards 3/4 done if required.
Serve hot with sindhi saibhaji or curry.
Making time: 30 minutes
Makes: 4 servings bowl
Shelflife: Best fresh



Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 16:20:46

2 cups wheat flour
1/2 cup plain flour (maida)
1/2 cup rice flour (optional)
2 onions large finely chopped
1 tsp. ginger grated
4 - 5 green chillies finely chopped
1 tbsp. coriander leaves finely chopped
2 tbsp. ghee or oil
1/2 tsp. cumin seeds
1/2 tsp. ajwain
salt to taste

ghee for shallow frying


Chop onions very fine.
Sieve flour and salt.
Add all ingredients except ghee for frying.
Mix well add very little water, knead into a stiff dough.
Take a fist sized lump of dough, knead into a ball.
Roll into a thick round about 6" diameter.
Use flour to dust if required for rolling.
Warm griddle (tawa) well.
Shallow fry on each side till golden.
Repeat for remaining dough.
Serve hot with green chutney and ketchup.
Cold also tastes good with tea or curds.
Making time: 45 minutes
Makes:5-6 kokis bowl
Shelflife:1 day


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