Ice Halwa

Ingredients

1 cup very fine white semolina (rava)
1 cup ghee
4 cups milk (cool)
4 cups sugar
1/2 tbsp. each almond and pistas slivers (very thin)
8-10 cardamoms
2 pinches saffron flakes
1 tsp. rose water
2 thick large sheets of clean thick polythene for rolling.
Method

1.      Deseed cardamoms and crush seeds coarsely. Keep aside.

2.      Grease sheets on one side and keep aside.

3.      Mix rava, ghee, milk and sugar in a large heavy pan.

4.      Place on high flame, and stir continuously, bring to boil.

5.      Reduce flame and go on stirring till a very soft lump is formed.

6.      Add rose water and top with 2 tbsp. ghee.

7.      Take off flame and knead (temper) well with a spatula.

8.      Place lump between the greased sides of the sheets.

9.      Roll evenly as fast as possible. Remove top sheet.

10.  Sprinkle all the toppings evenly. (ie. slivers, saffron broken and cardamom seeds)

11.  Replace sheet and reroll quickly till very very thin.

12.  Cut in 4" squares, store in airtight container when cool.

13.  (Place pieces of butter paper between layers for avoiding sticking.

Making time: 45 minutes
Makes: 500 gms. (approx.)

Shelflife: 3 weeks refrigerated; 1 week at room temperature

Note: The tempering must be done well, since this bring the shine to the end product. 

Hariali Samosa

Cooking Time: 9 mins.
Preparation Time: 5 mins.
Make : 6 samosas.

Ingredients
6 samosa Pattis
2 tablespoons plain flour (maida)
For the filling
1/2 cup green peas, boiled and crushed
1 cup french beans, finely chopped and boiled
1/4 teaspoon ajwain (carom seeds)
2 green chillies, finely chopped
2 teaspoons lemon juice
1 teaspoon sugar
2 tablespoons poha (flaked rice)
1 teaspoon oil
Salt to taste
Other ingredients
Oil for deep frying
For serving
Sweet chutney

Method
1. Heat the oil in a pan and add the ajwain, green peas, french beans and green chillies and sauté for 2 to 3 minutes.
2. Add the lemon juice, sugar, poha and salt. Mix well and keep aside.
3. Mix a thick paste using the plain flour and water. Keep aside.
4. Fold each samosa Patti into a cone (as shown in the diagram below) and stuff with the filling.
5. Seal the edges using the flour paste.
6. Repeat with the remaining Pattis and filling.
7. Deep-fry the samosas in hot oil over a slow flame till golden brown in colour.
8. Drain on absorbent paper.
9. Serve hot with sweet chutney.

Red Tomato Gravy

Ingredients:

2 large juicy ripe tomatoes
1 large onion
1 small capsicum
1 tbsp. coriander leaves finely chopped
1 tbsp. cashews or peanuts
1 tsp. each ginger & garlic grated or crushed
1/4 tsp. cinnamon-clove powder
1/2 tsp. garam masala powder
3/4 tsp. red chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
2 tbsp. oil or ghee

Method:

1. Dry roast peanuts or cashews lightly. Dry grind coarsely.

2. Semi puree tomatoes and capsicum together.

3. This should be done in a food chopper or grated.

4. Chop onions very fine or run in a chopper.

5. Heat oil or ghee in a heavy pan.

6. Add ginger garlic and stir for a moment.

7. Add onions and stir fry till light pink.

8. Add tomato capsicum puree, stir bring to boil.

9. Add all other masalas, salt, sugar and crushed nuts. Stir.

10. Add veggies at this stage. Mix.

11. Cover and simmer till gravy is thick and fat starts separating.

12. Garnish with coriander before serving.

Goes with: Vegetables like brinjals, baby corn, potato, stuffed baked capsicum, or cauliflower.
Makes: 2 cups
Making time: 20 minutes
Shelflife: 2 days refrigerated

Carrot Cinnamon Muffins

Ingredients:

1. 1 cup plain flour
2. 1 cup wholewheat flour
3. 1 cup sugar powdered
4. 1/2 tsp. baking powder
5. 1/2 tsp. baking soda
6. 1/4 tsp. cinnamon powder
7. 1-1/4 cup milk
8. 3/4 cup melted butter
9. 1 cup carrot grated
10. 1/2 cup raisins

Method:

1. Sieve together dry ingredients 2-3 times.

2. Mix milk and butter till well blended.

3. Gently stir in sieved ingredients.

4. Fold in carrot, raisins.

5. Do not mix too much, lumpy batter makes better muffins.

6. Bake in preheated oven at 200^oC, for 20 minutes.

7. Or till an inserted skewer comes clean.

8. Warm or cold with or without butter/sweetened whipped cream

9. Drop spoonfuls into papercups, which are ovenproof.

10. They may also be served with tea/coffee.

Making time: 45 minutes
Makes: 12-13 muffins
Shelf life: 1 week

Sukhi Dal

Ingredients

1. 1 cup urad dal
2. 1 cup onions slices (thin)
3. 1 tbsp. coriander finely chopped
4. 1" stick cinnamon
5. 2-3 cardamoms
6. 2 cloves
7. 1 bay leaf
   
8. 1 tsp. cumin seeds
9. 1/2 tsp. turmeric powder
10. 1/2 tsp. pepper powder
11. salt to taste
12. 1/2 tsp. sugar
13. 1 tsp. lemon juice
14. 2 tbsp. ghee

Method

1. Clean, wash, soak dal for 15 minutes.
2. Boil in 5 cups water, adding turmeric and salt.
3. Either pressure cook or boil till just soft.
4. Drain water.
5. Heat ghee in a heavy saucepan.
6. Add all spices, broken coarsely, and cumin seeds.
7. Allow to splutter, add onions. Stir fry till light brown.
8. Add dal, lemon juice, masalas. Stir gently.
9. Take care not to mash up dal too much.
10. Garnish with coriander.
11. Serve hot with rice and kadhi, or paratha and a gravy vegetable.

Making time:20 minutes (except boiling time)
Makes: 4 servings
Shelf life:Best fresh
Variation: Instead of urad dal, use Channa dal and instead of coriander leaves use tender fenugreek leaves or dill leaves.

Sindhi Saibhaji

Ingredients:

• 1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
• 100 gms. french beans
• 1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
• 1/2 bunch any other leafy greens.
• 1 cup green gram dal
• 1/2 cup horsegram dal (channa dal)
• 4-5 green chillies
• 2-3 clovettes garlic
• 1 tsp. red chilli powder
• 1 tsp. dhania (coriander seed) powder
• 1 tsp. salt
• 1/2 tsp. turmeric
• 3 tbsp. oil
• 1/2 tbsp. ghee
• 2 pinches asafoetida

METHOD:

1. Clean and wash dals.
2. Clean, wash and chop spinach and vegetables except tomato.
3. Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
4. Mix well, add enough water to cover the contents.
5. Add all masalas and mix.
6. Place whole tomato on top, cover and pressurecook for 3 whistles.
7. Cool the cooker, open and handblend the contents.
8. Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.
9. Serve hot with paratha or steamed rice

Making time: 30 minutes (excluding cooling time)
Makes for: 6
Shelf life: Best fresh

Peas Pulao

Ingredients

1. 1 1/2 cups long grain rice
2. 1/2 cup peas boiled
3. 1 tbsp. broken cashews
4. 1 tbsp. soft small raisins
5. 4 green chillies slit
6. 1 tbsp. coriander finely chopped
7. 2 onions cut into strips
8. 1/2 tsp. cumin seeds
9. 3-4 pinches asafoetida
10. 2 cloves
11. 2 bay leaves
    
12. 2 cardamoms
13. 1" cinnamon
14. 4-5 black peppers
15. 3 tbsp. ghee or oil
16. 1/2 tsp. garam masala
17. salt to taste
18. lemon to taste

Method

1. Wash and soak rice in salted water for 30 minutes.

2. Heat oil, fry onions till crisp. Drain.

3. Fry cashews till light brown, drain, keep aside.

4. Add cumin seeds to remaining oil, allow to splutter.

5. Add asafoetida, cloves, bay leaves, cardamoms, cinnamon, peppers, stir.

6. Add green chillies, drained rice, stir gently till well coated. Add raisins.

7. Add 6 cups water, bring to a boil. Simmer covered till 3/4 done.

8. Add more water if required.

9. Add peas, fried cashew, onions (save some for garnish), garam masala, salt and lemon to taste.

10. Stir gently with a spatula. Cover and finish off cooking till all water evaporates.

11. Garnish with coriander and some saved fried onions.

12. Serve hot with kadhi or a spicy curry.

Making time: 30 minutes
Makes: 6 servings
Shelf life: best fresh

Variation: Substitute peas for chopped baby corn, carrots or beans.

Bombay Ice Halwa

Ingredients:

1. 1 cup fine white semolina
2. 1 cup ghee (clarified butter)
3. 4 cups sugar
4. 4 cup cold milk
5. 15 almonds thinly slivered
6. 15 pistachios thinly slivered
7. 1/2 tsp. cardamom granules crushed coarsely
8. 3-4 pinches saffron strands crushed
9. 1 tsp.rose water
10. 2 large clean thick plastic sheets (approx.2 sq. feet each)
11. A few feet length of grease proof paper.

Method:

1. Mix almonds, pistas, cardamom, saffron, keep aside.

2. Grease both sheets on one side, keep aside.

3. Mix semolina, ghee, sugar, milk in a large heavy pan.

4. Place on stove on high heat, bring to a boil while stirring continuously.

5. Reduce heat, stirring continuously, till a very soft dough is formed.

6. Take off heat, add rose water and 2 tbsp. ghee.

7. Temper by kneading with a spatula till smooth.

8. Place flattened lump in the centre of one sheet, greased side up.

9. Cover with second, greased side down.

10. Roll as thinly as possible with a large rolling pin.

11. Before almost done, sprinkle mixed topping evenly over halwa.

12. Finish rolling, carefully peel off top sheet.

13. Mark pieces as desired, with a pizza cutter, while still soft.

14. Cut similar pieces from grease proof paper. Keep aside.

15. When halwa is cool and stiff enough to handle, carefully lift pieces.

16. Pile interleaved with greaseproof paper, between each slice.

17. Store in airtight container.

Making time: 1 hour
Makes: 1 kg. approx.
Shelflife: 1 week at room temperature, 3 weeks refrigerated

Sindhi Vegetable Curry

Ingredients

1. 3 med. potatoes
2. 1 carrot
3. 10 lady fingers small and healthy
4. 10 cluster beans (gavar)
5. 10 French beans
6. 3 small brinjals
7. 1 thick slice yam (suran)
8. 1 tbsp. coriander leaves finely chopped
9. 1 tsp. mint leaves finely chopped
10. 1 tsp. ginger grated
11. 5-6 green chillies
12. 1 stalk curry leaves
13. 1 tbsp. tamarind water
14. 5-6 cocum pieces dried
15. 1 tsp. fenugreek seeds
16. 1 tsp. cumin seeds
17. 1 1/2 tbsp. gram or wheat flour
18. 1/2 tsp. red chilli powder
19. 1/2 tsp. turmeric powder
20. 3-4 pinches asafetida
21. salt to taste
22. 1 1/2 tsp. sugar
23. 2 tbsp. oil

Method

1. Soak cocum in 1/2 cup water for 20 minutes.

2. Scrub and wash potatoes. Chop into chunks, skin intact.

3. Scrape carrot quarter lengthwise, cut into 2 inch pieces.

4. Trim very little of ladyfinger ends, halve brinjals.

5. Peel and chop yam into chunks. Chop 3 green chillies fine.

6. Boil potatoes and yam covered, for 5-6 minutes in 2 cups water.

7. Clean and cut stubs of both beans chop to 2" pieces if too long.

8. Heat oil, add cumin & fenugreek seeds, asafetida, and allow to splutter.

9. Add chopped green chilli, ginger, curry leaves, stir.

10. Add flour, stir vigorously, add a tsp. of oil if required.

11. When aroma exudes, add chilli and turmeric powders.

12. Add 6 cups warm water.

13. Stir till flour liquid is smooth and boil commences.

14. Add all vegetables, including potato yam water.

15. Simmer for 10 minutes.

16. Add sugar, salt, cocum with water, whole chillies, and tamarind water.

17. Boil till gravy is like dal thickness.

18. Garnish with mint and coriander.

19. Serve hot with rice.

Making time: 1 hour
Makes:6-7 servings bowl
Shelf life: Best fresh