Besan Ki Sindhi Kadhi | Sindhi Kadhi Recipe
Besan ki Sindhi Kadhi is a sautéed gram flour curry that is simmered along with assorted vegetables, herbs and spices. Finally for a sweet sour mild kick, add tamarind pulp, a pinch of kokum, and jaggery.
Chicken Curry in Nigerian Style
Nigerian Style Chicken Curry is all about chicken cooked in fiery red colour gravy made with tomatoes, local red chilies, chicken curry powder, ginger-garlic, dried herbs such as oregano and thyme and a bit of stock cube.
Schezwan Paneer Paratha | Chilli Paneer Paratha
Schezwan Paneer Paratha is whole-wheat flatbread stuffed with Indian cottage cheese. This is an adaptation of the Paneer parathas from Punjabi cuisine. Here Paneer is combined with Schezwan sauce, spring onions, soy sauce and vinegar to give an interesting Indo-Chinese twist.
Sindhi Sai Bhaji | Spinach Lentil Vegetable
Sindhi Sai Bhaji | Spinach Lentil Vegetable is a nutritious blend of lentils and leafy vegetables. Typically it is made with spinach, Chana dal, sorrel (chukka), dill (sua), fenugreek leaves, colocasia (arvi), eggplant tomatoes, onions, ginger, basic dry spice powders, and tempering with garlic or cumin seeds.
Tairi (Tahiri – Tayri -Tehri) | Sindhi Sweet Rice
Sindhi Tairi (Tahiri, Tayri, Tehri) |Sindhi Sweet Rice is a Sindhi sweet rice dish . It is fragrant rice prepared with cardamom, fennel seeds, and saffron. Sweet Tahiri is a main-course dish that goes well with Sai Bhaji, potatoes and Sindhi Papad. This is generally prepared for ceremonial purposes and festivals like Chetichand
Schezwan Hakka Noodles with Veggies | Szechuan Noodles Recipe
If you need a break from your daily meals, this Schezwan Hakka Noodles with Veggies will brighten your day. With homemade Schezwan sauce, you can now make this lip-smacking, flavorful, delicious Schezwan noodles recipe with vegetables at home.
Beetroot Cutlet | Beetroot Tikki Recipe
Beetroot Cutlet | Beetroot Tikki Recipe makes an ideal snack or party starter. The main ingredients are potatoes, beetroots, some vegetables and spices. The robust red colour of the Beetroot and Potato Cutlets is definitely because of the beetroot. These Beetroot Tikkis or Cutlets can be made very easily at home. Veggies give a texture and go well with the natural sweetness of the beetroots.
Gajar Methi Sabzi | Carrots ,Green Peas & Fenugreek Leaves Recipe | Gajar Matar Methi Sabzi
Gajar Methi Matar Sabzi | Carrots ,Green Peas & Fenugreek Leaves Recipe | Healthy Vegetables Recipes Prep time: 10 minutesCooking Time:15 minutesTotal Time:25 minutes+ 1 hr soaking time for carrotsServings:4 people Gajar Methi Ki Sabji is indeed a right choice to make when winter season is on, and lush greens are around. Why not absorb this seasonal goodness!!. What better […]
Paneer Bhurji recipe | Scrambled Cottage Cheese
Paneer Bhurji recipe | Scrambled Cottage Cheese is scrambled cottage cheese sautéd with capsicum, onions, garlic ginger and a wide array of spices. Quick and Easy to make and yet so flavorful and aromatic.
Potatoes in Green Coriander Masala | Hara Dhania Aloo Ki Sabzi
Prep time: 15 mins Cooking Time:25 mins Total Time: 30 mins Servings:3-4 people Potatoes in Green Coriander Paste Sabzi is a Sindhi recipe packed with flavors of coriander and garlic. It is rich in minerals and vitamins and can be cooked with very basic spices. You can view Green Coriander Masala Paste Recipe. This sabzi can be made as a […]
Lemon Rice Recipe | How to make Lemon Rice | Turmeric Lemon Rice
Lemon rice is predominantly a South Indian dish, though it has a subtle appearance in some North Indian households. Lemon rice is a dish made from rice with an amalgamation of flavors derived from mustard seeds, curry leaves and peanuts. It is distinctive of its vibrant yellow colour with flavors, tanginess and crunch. Lemon juice, curry leaves, mustard seeds in the lemon rice helps to shield from summer heat.
Sindhi Style Keema Mutton Mix
Minced meat as well as some meat on bones is sauted with onions and spices to give a reddish brown color and typical flavors. This process of cooking and giving off a reddish brown to the meat is called bhuno-ing or bhunena method.
