Sindhi Koki

SINDHI KOKI

Thanks to a very close Sindhi friend of mine because of whom I wanted to eat Koki again. He had got it specially for me and I loved it so much that I kept begging him to make it for me again and get but he didn't and hence left me no option but to make it myself. This is the first time I tried it. My Sindhi friend tasted it and approved of the taste which means a lot as he is a food lover and knows his food well. My husband also liked it and I was so so happy to have eaten it again. Its the most easiest recipe and the most yummiest dish ever. Serve it hot with dahi or tea. Try it and relish every bite :))

Serves 6

Ingredients

2 1/2 cup Whole Wheat Flour (Gehu ka Atta)

2/3rd cup finely chopped Onion

2 tsp finely chopped Coriander (Dhania)

3 finely chopped Green Chillies

1 tsp Cumin Seeds (Jeera)

1 tsp Carom Seeds (Ajwain)

2 tbsp Olive Oil

Salt to taste

Preparation

1. Add all the ingredients in bowl and mix enough water to make a stiff dough.
2. Divide the dough into 6 equal parts.
3. Take each portion and roll out the dough just enough to flatten the same and slightly roast it on both sides on hot tawa. Take it off the tawa and roll it again till parantha thickness.
4. Place on tawa again and put little oil from sides.
5. Cook till both sides get brown patches. Cook on slow gas to get flaky texture. 
6. Serve hot with curd or tea.

Note: It has a shelf life of 24hrs.

Baked Wheat Samosas

Baked Wheat Samosas

I was going to try out a recipe shared by a foodie on a group to make fried cheese samosas and hence went and bought cheese and maida for the same. But the one kg increase on my weighing scale made me change the recipe. I looooveeee fried samosas but realised I couldn’t afford to have them anymore. Hence, I started looking for baked healthy samosa recipes when my cooking idol Late Tarla Dalal came to my rescue. Have tried her recipes before (always adding my twist to them) and have been successful in creating yummy dishes. Tried this recipe (with a twist of my own) and fearing the taste as they were baked. But trust me, they turned out really good and my family and friends enjoyed it. When you cook, there is nothing like seeing happy and satisfied faces. I tried this recipe along with my friend Pankti Parikh. Try out and let me know how it turned out for you. Try and eat as HEALTHY as possible!!!

Quantity 30 Samosas

Ingredients

For the Chapatis

2 1/2 cups whole wheat flour (gehu ka atta)

1 1/4 tbsp melted ghee

A pinch of salt

1 tbsp ajwain

2 tsp oil for kneading

For the Stuffing

2 tbsp oil

1 1/4 tsp cumin seeds (jeera)

6 big boiled, peeled and mashed potatoes

1 tbsp green chutney (pudina, green chillies, coriander leaves, half chana, lemon, salt)

Salt to taste

2 tsp dried mango powder (amchur)

1 1/2 cups boiled, mashed green peas

1/2 tsp asafoetida (hing)

Grated ginger (adrak)

Preparation

1.   Combine all the ingredients together in a bowl and add enough water to make a firm dough. Keep aside covered for 15 minutes.

2.   Knead again using oil till smooth. Keep aside covered with a wet muslin cloth.

3.   Make small round rotis and cook on tawa till little brown spots are formed on both sides.

4.   Put oil in a pan and add cumin seeds. Once you hear the crackling sound, add grated ginger an hing.

5.   Add the potatoes and peas and mix well.

6.   Add the chutney and salt to taste. Mix well.

7.   Cut the chappatis into halves. 

8.   Cone one half and add the stuffing. With little water seal the edges carefully.

9.   Preheat oven at 200C. 

10.  Arrange all the samosas on a greased baking tray. 

11.    Bake in oven at 200C for 20mins.

12.    Serve with green chutney or imli chutney or sauce.

Note: As the samosa filling has chutney in it, you can eat it just like that. 

Also, while baking, please check the samosas after 15minutes to avoid burning of the same.

Vegetable Biryani with Low Glycemic Index Rice

My husband wanted to have something masaledaar and light. Hence, I decided to make vegetable biryani for him using basmati rice which had low Glycemic Index (www.glycemicindex.com). I also made papad to go with it along with achaar. It was quite nice and didn't make him feel sleepy as it was a workday lunch. Try it out and let me know how it turned out to be...

Serves 3

Ingredients

1 cup Low GI Basmati Rice

2 cups diced Vegetables (Carrots, Beans, Peas, Potato, Capsicum)

1 cup thick Curd

Chopped Coriander Leaves

Jeera

Salt to taste

For Masala

1/2 big Onion

3 Green Chillies

4 Cloves

1 small piece Cinnamon

1 small piece Ginger

2 tbsp dry Coconut

3 full Cardamoms

6 Cashewnuts

4 Black Pepper

2 tsp Khus-Khus

2 tsp Biryani Masala

1 Bay Leaf

1/2 tsp Ghee

Preparation

1. Wash rice and soak it for 10 minutes. Drain all the water and keep aside.

2. Heat 1/2 tsp ghee on a medium flame and add rice. Fry it for 5 minutes.

3. Grind all the masala ingredients in a mixer to coarse consistency and keep aside.

4. Heat oil in a pan. Add jeera and little grated ginger and stir-fry for few minutes.

5. Add masala paste and fry till the oil separates.

6. Then, add all the diced vegetables and fry till they are tender.

7. Take the curd and beat it nicely and add it along with one cup water (as required to cook rice) and bring to boil.

8. Add salt and friend rice, cover the lid and reduce flame. Cook till done.

9. Garnish with chopped coriander leaves.

10. Serve hot along with papad and achaar.

Note: You can also use onion and garlic. My mom wouldn't eat onion and garlic and hence I haven't added it.

Farfelle in Cottage Cheese and Spinach

After 2 days of eating sweets in name of prasad in Ganesh Festival, was wondering what to make which is delicious in taste as well as light to eat at night. Came across this recipe which looked easy and quick to make and luckily I had all the ingredients available at home. Pooja, my sister-in-law was also in town and hence had great help and enthusiasm to try this dish. It turned out so good that my mom who doesn't like eating pasta also tried it and took a second serving. Try it and let me know....

Serves 4

Ingredients
3 cups Farfelle
3 tbsp + 2 tbsp Olive Oil
2 cups freshly pureed Tomatoes
1 tsp freshly ground Black Pepper
2 tsp Red Pepper Flakes
9 fresh Basil Leaves
1 cup Cheddar Cheese, grated
1 cup fresh Cottage Cheese
1 cup Spinach, chopped
Salt to taste

Preparation
1. Boil water in a large vessel and add salt, 3 tbsp oil and add the Farfelle. Bring back to a boil and cook until the Farfelle is just tender. Drain into colander and rinse under cold water. Set it aside.
2. Preheat oven to 200 C.
3. Heat 2 tbsp of olive oil in a medium skillet over medium heat. When hot, add tomato puree, basil, spinach, salt and black pepper.
4. When spinach becomes tender & not completely soft, remove from heat and add red pepper flakes and cottage cheese. Stir in gently.
5. Take a tart pan, place layer of cottage cheese-tomato sauce at bottom, then layer of half of Farfelle and then half of cheddar cheese. Then again a layer of sauce, then remaining Farfelle and top it with remaining cheddar cheese.
6. Cover it with aluminium foil.
7. Place in preheated oven for 30minutes.
8. Remove foil and bake open for 5 minutes.
9. Remove from oven and stand for 10 minutes.
10. Run spatula around and under for pasta to loosen.
10. Serve hot.

Note: You can add 1 clove of finely chopped garlic to the sauce before adding the tomato puree to enhane the taste.

Add more grated cheddar cheese if you need after removing the aluminium foil.