Sindhi Masala Bhindi (Lady Finger) | सिंधी मसाला भिंडी | भरवां भिन्डी | Sindhi Bhindi Aloo | Bhindi Fry Recipe

Sindhi Masala Bhindi (Lady Finger) | सिंधी मसाला भिंडी:

Preparation time:

10-15 minutes (needs a pan)

Cooking time:

10-15 minutes

Ingredients:

• 2 potatoes
• 3-tablespoon cooking oil
• 1^1/2 kg Ladyfinger or Bhindi
• 2-teaspoon Dhaniya Powder
• 2-teaspoon Garam Masala
• 1-teaspoon Red Chillies Powder (Lal Mirchi powder)
• 1-teaspoon Salt

Procedure:

• Take a pan heat oil.
• Cut Ladyfinger into two pieces
• Slice the potatoes into small pieces
• Fry the ladyfinger and sliced Potatoes, let it turn dark
• Sprinkle all the spices and salt on the fried ladyfinger
• Sauté it for a while and leave it aside
• Serve hot with roti  or Chapati or wholegrain Bread

Note:

• Serves for 4 people
• Recommended for your child’s Tiffin and for going to any journey you can take the Sindhi Masala Bhindi (Lady Finger) as it remains fresh for a longer time for 2 days. 

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Sevayi Ki Kheer | सेवई की खीर कैसे बनायें | Sevaiya kheer recipe in hindi

सेवई की खीर कैसे बनायें: Sevaiya kheer recipe in hindi:

Preparation time:

3-4 minutes (needs a pan or any other cooking vessel will also do )

Cooking time:

5-7 minutes

Ingredients:

• litre-Milk
• Teaspoon Ghee
• Cinamon (Elaichi)
• 1 pack of vermicelli (seeviyaan) {300g or as your requirement}
• Sugar-250gram or as required
• Condensed milk (50gram){Amul mithai made or as available nearby}
• Dryfruits (whole,chopped or powdered)
• Badam for (garnishing)

Procedure:

• Take a pan and let the ghee melt
• Then add cinnamon(elaichi),leave it for about 2 seconds
• Now, add vermicelli(seeviyaan),roast it until it turns golden brown and don’t overcook it, concentrate on it while cooking(if the packet already contains golden brown vermicelli then just add it to milk)
• Include milk to the mixture and simmer it until the vermicelli becomes soft
• Put in sugar
• Add condensed milk
• Add dryfuits
• Let it boil until bubbling occurs.
• Garnish it with chopped badam(cut in small slices) 

Note: Serves four people. You can use sugar free for a diabetic patient. The quantity of the ingredients can be increased or decreased according to the number of people. Condensed milk is not a core ingredient; you can skip it if unavailable.

Enjoy this desert hot.

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Karachi - Indian Mutton Gravy | How to Cook Mutton Karachi (Pakistani Dish) Recipe | Mutton Curry Dhaba Style Recipe

Karachi-Indian Mutton Gravy:

Preparation time:

10-15 minutes (needs a pressure cooker or any other rice cooking vessel will also do )

Cooking time:

10-15 minutes

Ingredients:

1. Onion: Quarter kg as per weight of mutton (here it is 1 kg so 10 onion big size)
2. Tomato: 5 tomatoes finely chopped
3. Ginger-Garlic paste : 50 gms for marinating and 50 grams for gravy= 100gms
4. Curd: 200 gms
5. Water: 400ml.
6. Turmeric powder: half teaspoon
7. Coriander’s powder: 1 tablespoon
8. Red Chilli powder: 1-1/2 teaspoon
9. Garam masala: 1 teaspoon
10. Mutton-1 kg
11. Oil- 3-4 tablespoon
12. Coriander leaves: 5-6 finely chopped
13. Mint : 10 leaves
14. Salt: as per taste

Recipe:

How to Cook Mutton Karachi (Pakistani Dish) Recipe:

• To start with, the Karachi-Indian Mutton Gravy, you need to wash mutton once. Then you need to marinate mutton by adding curd, ginger garlic paste, garam masala and turmeric powder to get a strong flavour for 30minutes or you can either refrigerate it overnight, to get a soft yet tangy taste. 
•  
• Now you can take a Dekchi (it is special a thick metal pot, that villagers use so that the spices doesn’t get stick all over to it and it also gives you a great taste in the end).  A normal pressure aluminum cooker but you do not have to cover it, you need to keep it open and cook the recipe.
• 
  
• Add the said amount of oil into the Dekchi or cooker as soon as the oil gets heated add finely chopped onions to it. Let the onions turn into golden brown. As soon as the onion changes its colour, add marinated mutton in it. Mix these entire ingredients together and cover the vessel once on with less heat on for approximately 20 minutes. 
• Add tomato, turmeric powder, Coriander powder, Ginger garlic paste , Red Chilli powder, salt, Garam Masala,  chopped coriander leaves, Mint and keep it sautéing.  The more you keep on mixing it or sautéing it with a spoon the more flavour it will endow with. Keep sautéing it for approximately 20 minutes, until when you get the aroma of mutton cooking into these spices. 
• As per the requirement, you can add 1 glass of water into this mixture and let the mutton cook for 1 hour or more. After you add mutton to the pot, you need to keep your actions into slow heating gas. 
• You can now check the mutton whether it needs more time to be cooked or it is ready for you to taste. Off the stove, remove the vessel from above the gas, and keep it closed for 6 minutes. 

Gravy is finally ready for you to serve it to your loved ones, as a new dish that you tried. Karachi-Indian Mutton Gravy takes you to the next level of delightful tastes coming from the villages of Pakistan and India.

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Gajar Ka Halwa Recipe, How to Make Gajar Ka Halwa | गाजर का हलवा | Rasoi Ka Swad

Gajar Ka Halwa –Winter Picked Menu:

Preparation time:

10-15 minutes (needs a pressure cooker or any other rice cooking vessel will also do )

Cooking time:

 

10-15 minutes 

Ingredients:

1kg Carrot

250 gms Mava (remains of a spoiled-milk)

5 Ilaichi

8 cups of Milk

7 cups of sugar

10gms dry fruits

4 teaspoons of Ghee

How to Make Gajar Ka Halwa:

Procedure:

1. Wash the carrots and peal the hairs on its skin.
2. Mash all of them and keep it a side for 2 minutes. Till then take a pan or Dekchi boil required amount of ghee into it.
3. Add Ilaichi by separating the black pearls like balls and its cover together in the hot ghee.
4. Add mashed carrot into the hot ghee mixture, let the aroma of Ilaichi, work its wonders.
5. Add some sugar into it.
6. Sauté the entire ingredients evenly, unless the water of the carrot is dried up after adding sugar. Let the mixture of the carrot turn dark red colour.
7. Later on, add some milk and again sauté for 5 minutes
8. After sometime add Mava that is the (remains of the spoiled milk). Ensure that you break it into soft uneven balls.
9. Add the said amount of dry fruits you can either add the readymade powder of it or cut them into small fine pieces and mix them into the mixture.
10. Sauté every time you add something into the mixture.
11. Close the lid of the vessel tight for 10 minutes. Garnish it with some dry-fruits and serve hot.
12. You can also preserve it for 5 days as its one of the, most mouth-watering dessert and can stay fresh for longer time.

Note: Gajar ka Halwa can be served hot and cold both. If you like totting-up more Mava and sugar, you can add as per your taste. For diabetic patients use sugar free instead of normal sugar.

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Soybean Rice Recipe | Soya Chunks Biryani Recipe | How to make Soya Pulao | Indian Rice Recipes

How to make Soya Pulao:

Preparation time:

10-15 minutes (needs a pressure cooker or any other rice cooking vessel will also do )

Cooking time:

10-15 minutes

Soya Rice Recipes:

Ingredients:

½ kg normal or basmati rice

1-bowl of Soybeans soaked in salt-water

2-Oninons

1-Tomatoes

7 curry leaves

2-full teaspoon of ginger garlic paste (200gm)

Fistful coriander fresh leaves

6-7 sorted sticks of mint leaves

1-teaspoon chilli powder

½ teaspoon turmeric powder

1- Teaspoon coriander powder

1-teaspoon Garam Masala 

1-Teaspoon any Biryani Masala (Lazeez pereferable brand for Biryani masalas)

1-clove

1-cardamom

1-teaspoon salt (as per taste)

250 ml preserved water (adding boiled water keeps the taste ,maintained)

Small piece of cinnamon stick

Procedure of cooking:

Ø  Soak rice for half an hour depending on the people you are going to serve.
Ø  Soak soybeans in a hot water by adding a pinch of salt in it for 10 minutes.
Ø  Heat oil in the cooker or other vessel
Ø  Cut onions (length-wise cut) fry them and let them fry in the hot oil by adding, cloves and cardamom into it.
Ø   Add ginger garlic paste. Sautee the ingredients for about 5-10 minutes, let it fry until the onion turns brown.
Ø  Add mint, tomatoes and half coriander leaves into the mixture, cook until it’s squashy.
Ø  Now drain the water of the soaked soybean and add it to the mixture
Ø   Add all the spices like red Chilli Powder, Garam Masala, Biryani Masala and Coriander Powder. (As per taste). Add curry leaves too. If you want, you can use green chillies also.
Ø  Merge up the mixture until it turns into a paste.
Ø  Drain the water in which you soaked rice and add the rice above the mixture.
Ø  Make sure that you add preserved water into the mixed rice and Masala’s or spices.
Ø  Either pressure cook for about 2 ½ whistles or let it boil in a vessel , at a fast flame as soon as you see boils rising up medium the flame and it will cook into the same itself.
Ø  Add salt as per your taste.
Ø  Garnish with fresh half left coriander leaves
Ø  Serve hot with some vegetable curry or Raitha

Note: Serves for 4 people, you can increase the quantity of ingredients as you want to if there are many people to eat. You can also add some vegetables to it. 

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