Namaste and a warm welcome to all.

As you can see my blog is about food and recipes. I love eating and trying out new recipes all the time.

Very often we mum's think of healthy and interesting food options that we can make for our kids especially when they are back from school knowing that their lunch boxes never come back home empty. Hence I always feel its important to give them a healthy and wholesome snack once they are home. When my kid comes home from school I always try and give him some source of carbohydrate combined with proteins along with this, a fruit and milk, or puddings made from milk. Kids normally can't eat too much at one time, so the portions can be small but giving them a little from each of these food group ensures a balanced meal.

I have some interesting ideas that I'd like to share with you all. You might find some of my recipes very basic but I am hoping that my blog is helpful not only for Indians but for people all around the world! Indian food is quite popular and enjoyed by most, so hopefully you can attempt recipes from here and make it yourself now, in your kitchen. Please do go through my recipes and give it a shot at trying them. Let me know how things turned out and if you enjoyed your experience of cooking.... Feel free to get in touch, share your experience, leave a comment or ask any questions you may have. Thank you for stopping by and taking a look! I do hope its helpful.

Happy cooking!

Tuesday, 4 October 2011

Sindhi Curry

When there are too many veggies lying in your refrigerator and you dont know what to do with them then making Sindhi Curry is a healthy way to use them all up. Its one of my favorite dishes. Enjoy!

Ingredients: (for tempering)

2 - 3 Tablespoon oil
1 tspn Mustard seeds
2 tspn Cumin seeds
1 tspn grated ginger
1/2 tspn fenugreek seeds
1/4 tspn aesfotida (hing)
7-8 Curry leaves (Curry Pata)
2 dried red chillies (add the chillies a little later if you like since sometimes it can make you cough!)
1-2 chopped green chillies

Wash all the veggies and chop them into medium size make sure you dont chop them small or very small or they would disintegrate at the end when the curry is finally cooked. (Its important they maintain their shape but should be cooked well at the same time).

Radish (one of the main veggies that is used in Sindhi Curry, with the others you can use all or use any combination you like, you can also add veggies of your choice besides the ones mentioned here eg: peas, chopped onions, shallots etc)
Drumsticks (singhi)
Lady finger (washed and deep fry it and keep aside, to be added in the end when the curry is ready)
French beans
Guvar beans also called as cluster beans or Guar.
Cauliflower (cut into medium or slightly big florets).
I have used the leftovers in my fridge.

6 - 8 Medium or big Tomatoes (boil, remove skin and puree or you can also use ready tomato puree)
3 tbspn of ready tomato puree
Washed and chopped coriander (for garnishing).

Other ingredients:
1/4 tspn Turmeric
3-4 Tbspn Besan (chana dal atta- bengal gram flour)

Method: Step 1

Heat a pan. when the pan is warm add the bengal gram flour and keep stirring till you get a smell. (This is a typical smell and keep roasting on medium low flame to avoid burning). The flour should not change in colour or else it will soon burn. Once you start getting the smell roast for a minute or two more and then switch off the gas. Make sure your flour has not become brown.

We do not use any oil while roasting the flour, as it would otherwise soak up lots of oil. Hence dry roasting is a healthier option.

Remove from flame and let it cool. Try and break all the lumps into powder using the back of a spoon.

Once the flour is cool keep adding water in the dry roasted flour to bring it to a watery consistency as you can see above in the picture. Again make sure there are no lumps.

Method: Step 2

Heat oil in a big container, when the oil is hot add the mustard and fenugreek seeds first.  When you see them sputter then add all remaining ingredients listed above used for tempering.

 When you hear the sputtering sound add the watery flour mix you have made in the step 1. Add salt (according to your taste) and turmeric, stir well and now add all your veggies.

Stir it and let it come to a boil on a high flame. Once it comes to a boil, lower the flame (keep it on medium low) and let it simmer. You can cover it leaving very little open from the side.

Once the veggies are half cooked (make sure they are only half cooked and not fully soft - this takes about 25 - 30 minutes) add your tomato puree either home made by boiling tomatoes or the ready puree.

Stir well and again bring this to a boil. Now let it simmer on meduim low flame till the veggies are fully cooked and soft (about another 10 - 15 minutes). When the veggies are soft add the previously fried Lady finger.

An indicator for you to know that you have added the right amount of tomato puree is that the color of the curry will turn from yellow to a nice orange one. If it hasn't then you know that you need to add some more tomato puree.  The entire boiling time is anywhere from 45 minutes to an hour, basically till the veggies are well done but not very soft. Many a times I feel that cooking is more about judgement and sometimes there are no exact measurements. You just have to find your right taste and the right balance of all constituents.

Finally garnish with freshly chopped coriander leaves and serve with rice.
This is one of my favorites.  I enjoy the curry even without rice.....just like a stew.

He who enjoys good health is rich, though he knows it not.
- Italian Proverb

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