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kali mirch koki | kali mirch koki for travelling | Sindi koki for travelling | with 15 amazing images. Kali Mirch Koki or Sindhi Koki is the Sindhi counterpart of the Gujarati thepla. It is an all-time favourite breakfast and lunch option, with variants that can be carried along while travelling too. Made with whole wheat flour and ghee, these crisp and tasty kokis are healthy too. Quite tasty by itself, with the appetizing aroma of ghee, the koki can be enjoyed with just curd and pickle, not requiring any elaborate accompaniments. While the common Sindhi Koki is flavoured with onions, green chillies and spices like jeera and anardhana, the Kali Mirch Koki that is flavoured with black pepper is ideal for travelling. Since it does not contain onion or chillies, it does not spoil easily. The black pepper gives a nice flavour too, which is spicy yet soothing in its own way. In a dry and airtight container, the Kali Mirch Koki lasts for a week, while in the refrigerator it can be preserved for even 15 days! This makes Kali Mirch Koki an ideal Indian travel food. Those who travel abroad also like to take Kali Mirch Koki along, so they can enjoy home-cooked food till they settle down and find their way in the new place. Kali Mirch Koki is healthy for weight loss, diabetesand heart. Made from Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Ghee is, in reality, a high quality fat for the body and brain. Enjoy how to make kali mirch koki | kali mirch koki for travelling | Sindi koki for travelling | with detailed step by step photos below.

Sindhi koki recipe | healthy Sindhi roti | traditional Sindhi koki | koki for breakfast | with 22 amazing images. Sindhi koki recipe is a fabulous roti prepared with a dough of whole wheat flour perked up with a large array of flavour enhancers like onions and coriander to cumin seeds and pomegranate seeds. To make traditional Sindhi koki, combine the whole wheat flour, onions, coriander, green chillies, jeera, anardana, ghee and salt in a deep bowl and knead into a stiff dough using enough water. Divide the dough into 6 equal portions and roll out each portion into a 175 mm. (7") diameter circle using a little whole wheat flour for rolling and prick it using a fork. Heat a non-stick tava (griddle), grease it with ghee and cook each circle, on a slow flame, using ghee, till it turns golden brown in colour and crisp from both the sides. Serve the Sindhi koki hot. While onions and other ingredients add flavour and crunch to the Sindhi koki, the seeds do a great job in raising the flavour to a much higher plane! Let's see why we say this is a healthy Sindhi koki. The main ingredient of the roti is whole wheat flour. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Raw onions used are a very valuable source of vitamin C – the immune building vitamin. Along with other phytonutrients from onions, it helps to build WBC (white blood cells) which serves as a line of defence against illness. If your diabetic, weight loss or have a heart issue, cut the quantity of the ghee used in the recipe as it has a high healthy fat level. If you need to travel on a long journey, we have modified the traditional Sindhi koki recipe to enable the roti to last longer from a weeek to 15 days. See our recipe of Sindi koki for travelling. Traditionally, Sindhi Koki is had for breakfast with curds and Aam aur Chane ka Achaar. Enjoy Sindhi koki recipe | healthy Sindhi roti | traditional Sindhi koki | koki for breakfast | with detailed step by step photos below.

Sindhi kadhi recipe | Sindhi kadhi chawal | kadhi chawal | with 27 amazing images. Sindhi kadhi is the most popular Sindhi dish had with chawal. Sindhi kadhi is a besan based curry with lots of vegetables. With their Sindhi kadhi chawal, a staple in every Sindhi household. Be it for its quick prep time or the large quantities, Sindhi Kadhi Chawal is also the preferred dish during wedding times. Sindhi kadhi recipe is made from gavarfali, potatoes, drumstick, bhindi, little besan and Indian spices. Sindhi kadhi is one such example where all the vegetables are used beautifully to complement each other in taste, colour and texture. Sindhis love to pair the Sindhi Kadhi up with hot steamed chawal. There is nothing that brings people together as well as food does and Sindhi's have got this down to the pat. Sindhi kadhi chawal is a perfect meal for a Sunday afternoon. Traditionally Sindhi kadhi is always had with chawal and is commonly known as Sindhi Kadhi Chawal. When guests are over or there is a wedding function, the Sindhi Kadhi chawal is always made. Notes and tips on Sindhi kadhi recipe. 1. Roast the gram flour well for about 4 to 5 minutes over a medium flame till it turns golden brown in colour. Do not burn the besan as it gives and awful flavour when burnt. 2. Add tamarind pulp for the desired sourness in the Sindhi Kadhi. 3. Sindhi Kadhi is also eaten with drool-worthy Aloo Tuk and Sweet Boondi for the perfect balance of sweet and salty. You can also try other popular recipes from Sindhi cuisine like Sindhi Koki, Spicy Sindhi Dal, Aloo Tuk and Dal Pakwan. Learn to make with Sindhi kadhi recipe | Sindhi kadhi chawal | kadhi chawal | step by step photos below.

sai bhaji pressure cooker recipe | Sindhi sai bhaji | saibhaji | Indian style healthy sai bhaji | with 28 amazing images. sai bhaji pressure cooker recipe | Sindhi sai bhaji | saibhaji | Indian style healthy sai bhaji is a traditional bhaji from the sindhi repertoire is a nutritious and balanced meal in itself when served with rice or rotis. Learn how to make Sindhi sai bhaji. To make sai bhaji pressure cooker recipe, heat the oil in a pressure cooker and add the cumin seeds. When the seeds crackle, add the onions, ginger-garlic paste and green chilli paste and sauté on a medium flame for 1 to 2 minutes. Add the chilli powder, coriander-cumin seeds powder, turmeric powder, tomatoes, chana dal, potatoes and brinjal, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the spinach, khatta bhaji, fenugreek leaves, dill leaves, salt and ½ cup of water, mix well and pressure cook on a medium flame for 2 whistles. Allow the steam to escape before opening the lid. Keep aside to cool slightly. Blend it till the mixture is coarse using a hand blender. Serve immediately. Saibhaji uses an extensive set of ingredients ranging from greens and dal to veggies too, which when perked up with tomatoes, spice powders and pastes becomes a tongue-tickling and sumptuous bhaji. Sai bhaji pressure cooker recipe is a quick and easy version made using the Pressure Cooker, which enables you to cook the varied greens and veggies all at one shot. It also aids the flavours to fuse well, resulting in a dish that has a bit of sourness, a bit of sweetness, a bit of spice, and a lot of joy! The use of 4 different varieties of green leafy veggies in Sindhi sai bhaji adds in a very good dose of vitamin A – a nutrient which is necessary for vision, glowing skin and also to boost immunity. Vitamin C is another key nutrient these greens lend. This is immunity boosting too along with helping to fight radicals in the body and prevent the onset of chronic diseases like heart disease and cancer. Indian style healthy sai bhaji has much more nutritional benefits to offer. It has heart protecting benefits as it is rich in magnesium – a nutrient which regulates heart beat. Being rich in iron and folic acid, it prevents anemia by increasing haemoglobin levels. What’s more, this saibhaji is a very good source of fibre and protein too. This makes it a wise choice for those aiming weight loss. With not too many carbs to offer, even diabetic can enjoy this sabzi as a part of their meal. Enjoy sai bhaji pressure cooker recipe | Sindhi sai bhaji | saibhaji | Indian style healthy sai bhaji | with step by step photos.

dal pakwan recipe | Sindhi dal pakwan | Sindhi breakfast | with 16 amazing images. dal pakwan recipe is a popular Sindhi recipe and we show you how to make the dal and pakwan in detail steps. Visit a Sindhi family on a Sunday morning, and you are likely to be greeted by the aroma of Dal Pakwan being prepared for breakfast! Pakwan is a delicious snack, which is often served with dal to make a sumptuous breakfast. However, this tasty dal pakwan combo can be had any time, even as an after school treat for your kids. Let’s see how to make dal pakwan recipe. The dal here is a simple preparation of chana dal perked up with green chillies, cumin seeds and spice powders; while the pakwan is a deep-fried puri like snack made with a plain flour dough. Although pakwan appears to be like bhature, the addition of ghee and milk to the dough gives it an exclusive flavour and texture, which must be relished to be understood! I would like to suggest to some tips to make the perfect dal pakwan recipe. 1. The chana dal should be cooked properly but should not be mushy. The grains of the dal should hold their shape but should still be soft. This is very important to get the correct texture for Dal Pakwan. 2. Add turmeric powder to give a lovely yellow color to the Dal pakwan. Make dal pakwan and many more tasty chaat recipes like Khasta Kachori Chaat, Cheeslings Sukha Bhel, Broccoli and Cheese Tikkis in Pita Pocket and Moong Dahi Misal. Enjoy how to make dal pakwan recipe | Sindhi dal pakwan | Sindhi breakfast | with detailed step by step photos and video below.

aloo tuk recipe | Sindhi aloo tuk | traditional Sindhi aloo tuk | Sindhi tuk | with 17 amazing images. This aloo tuk starter is a traditional Sindhi aloo tuk delicacy, made of baby potatoes. Deep-fried and flattened baby potatoes are tossed with a simple yet effective masala prepared with readily available ingredients. The Aloo Tuk can be served at lunch with tomato curry, or as an evening snack with a hot cup of tea! traditional Sindhi aloo tuk is often made for the beginning of a Sindhi wedding ceremony and before Ganesh pooja. The key is that aloo tuk recipe has no onion and garlic. Some people make aloo tuk with thick slices of potatoes fried and other with baby potatoes with their skin on and slightly mashed. Sindhi tuk is extremely quick and easy to make. All you need to do is par boil baby potatoes in salted water, drain and keep aside. Further, deep fry them until crisp and brown. Next, press each fried potato between your palms and flatten them and deep fry again. Further, prepare a masala using dried mango powder, red chili powder, salt and pepper, mix well and sprinkle the masala immediately on the deep fried potatoes as it will stick the potatoes better and toss well. Do not cover the potatoes as it might lose its crispiness due to steam!! Serve Sindhi aloo tuk hot. Aloo tuk takes me back to my childhood where I was invited at a Sindhi friends house for dinner and since then it has been my go to snack. Aloo tuk with kadhi chawal was like a Bollywood chartbuster!! Enjoy aloo tuk recipe | Sindhi aloo tuk | traditional Sindhi aloo tuk | Sindhi tuk | with detailed step by step recipe photos and video below.

sai bhaji recipe | how to make Sindhi sai bhaji | spinach and mixed vegetables | sai bhaji in 20 minutes Indian sabzi | with 26 amazing images. sai bhaji in 20 minutes Indian sabzi is a healthy Indian fare which can be served with chapati and paratha. Learn how to make Sindhi sai bhaji. To make sai bhaji, combine the chana dal with 1 cup of water in a pressure cooker and pressure cook for 1 whistle. Allow the steam to escape before opening the lid. Drain and keep aside. Heat the oil in a pressure cooker and add the cumin seeds. When the seeds crackle, add the onions, potatoes, brinjal and ginger paste and garlic paste and sauté on a medium flame for 2 minutes. Add the chilli powder, coriander powder and turmeric powder and sauté on a medium flame for 1 more minute. Add the spinach, khatta bhaji, cooked chana dal, salt and ½ cup of water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Serve hot. Although the traditional Sindhi sai bhaji features a combination of greens, the slightly sour taste of khatta bhaji is the highlight of this recipe. It contrasts beautifully with the other vegetables and chana dal, which help to accentuate the flavour of the khatta bhaji and balance it at the same time. Perked up with minimal spice powders and pastes, this tasty sabzi makes a wonderful side-dish for any rotis. This spinach and mixed vegetables is a good combination of dal and leafy vegetables, which provide plenty of iron, protein, folic acid, vitamin C and vitamin A. Moreover the best part is that the sai bhaji offers you these nutrients, which are very important during Pregnancy, in a very tasty form, perked up with complementary veggies, spice powders and pastes. You will be surprised to know that this sabzi makes up for 72% of our day’s vitamin A intake and 68% of day’s vitamin C intake. Further the fibre this sai bhaji in 20 minutes Indian sabzi lends helps to keep your gut healthy and helps in weight loss, managing blood cholesterol levels as well as blood sugar levels. Thus diabetics, heart patients and weight-watchers can all opt for this healthy Indian vegetable. Tips for sai bhaji. 1. Cut the potatoes and brinjal close to the cooking time to avoid them from turning black due to oxidation. 2. You can cool it well and pack in a tiffin box to carry it for lunch. Enjoy sai bhaji recipe | how to make Sindhi sai bhaji | spinach and mixed vegetables | sai bhaji in 20 minutes Indian sabzi | with step by step photos.

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