Masala Koki, Sindi Aloo | Sindhi Style Onion Parathas, Aloo Roast

When I was thinking what I should make for the final day, I suddenly remembered that I had copied some sindhi recipes from one of the earlier marathons. Manisha had blogged about sindhi dishes and I remember just copying the recipes, so I simply glanced through them and went ahead making it. 

Infact this was not in the plan at all, as I thought I might simply post whatever I had already made. Everybody at home were indulging, with parents wanting me to make dinner for them. They were game for any new dish that I was planning. Nothing acts more as a push than willing folks to eat my food. So I just breezed into the kitchen, after noting what needs to be taken in. I even planned on a dessert to go with this delicious parathas.

Masala Koki, Sindhi Aloo

In all my haste, I failed to notice couple of things. First thing is, the rotis have to be really thick, which calls for the criss cross to be made on top. Next is, Manisha had referred Vaishali for both Masala Koki and Sindi Aloo recipes. I can point out whose recipe it is by simply looking at the recipe format. Somehow the story began with Manisha talking about her friends and it skipped my memory on what she said later. Only on the day I was checking again to read through it for links, did I notice that she was doing that week as BM paired and she did from Vaishali. Now that's a very close circle!

Anyway everybody loved koki and aloo. Infact koki if not for the size and anardana, is very similar to the onion roti that we make at home. And aloo had dry mango powder. so all in all it was a new taste of the old dishes. I was so glad we all had a delicious meal. 

I went on to read more in Vaishali about Kokis and I see that there are two varieties. One with Pepper and another Masala. I ended up making Masala Koki. 

Masala Koki 

Ingredients Needed

Wheat flour  - 1 cup
Oil/Ghee - 2 tsp
Onion, julienne 1/2 cup
Green chilli, finely chopped - 2 - 3 nos
Anardana /pomegranate seeds powder - 1/2 tsp
Turmeric powder a pinch
Coriander leaves
Mint leaves
Salt to taste

How to make the Kokis

Take the flour in a bowl. Add all the ingredients and mix everything. Now slowly add water and knead to a stiff dough.

Divide into balls, roll them out. Mark crisscross lines on top, making sure they are not deep.

Heat a tawa and cook on both sides with oil/ghee, making sure it gets cooked well.

Serve with aloo, curds and pickle
Notes

The criss cross is to ensure cooking deep inside as these are rolled thick.

Sindhi Alu

Ingredients

Potatoes - 5 

Turmeric powder a pinch

Chilli powder 1 tsp 

Amchoor powder/Dry mango powder 1/4 tsp 

Corainder powder 1 tsp 

oil for shallow frying

Salt to taste

How to make the aloo

MW the aloos with marks on the top for 5 mins. Soak and peel the skin. 

Heat oil in a non stick pan, add potatoes, salt and turmeric powder. Saute well.

Then sprinkle all the other spice powders and continue cooking with lid covered for 5 mins. 

Serve garnished with coriander leaves.

Notes:

Original recipe calls for potatoes to be added as such. Though I know the taste and look will vary if I add boiled potatoes, I had to do it for want of time. next time will surely do this way. 

It was such a delicious dinner, I was so glad that Amma loved this so much. She said it was really such a long time since we made Onion parathas. So this reminded her of those days, when it used to be a weekly affair.

I hope you enjoyed the Sindhi Recipes as much as I enjoyed making them.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 28

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Sindhi Guar Bhaji | Dry Cluster Beans Sindhi Style ~ Side Dish for Rotis

For the second day of Sindhi dishes, I decided I had to make something with cluster beans, the sindhi way. As I had said my wish of putting my cookbooks to good usage went down the drain, I had to think of ways to make the best of what I had. 

Though the perennial question "What to make for dinner" seems to plaque every household, somehow it is not so strong when I can discuss that with Athamma. Now hubby dear said he is dreading the moment I step in, as I ask him that right away! I also warned him that he has to play critic to the BM theme this month as I was planning on making regional specific. Which means he has no say in quoting the authenticity other than simply saying if it was good or not. 

With the lack of time, I almost decided I should split the dal and aloo tuk to separate days, I knew it looked so simple to post separately. Luckily I have landed with enough dishes to do it together. However this gravy I did with cluster beans had to be a post on it's own. In fact when I googled for sindhi style Guaar dish, I couldn't find much. I had to settle down to one source and requested Vaishali to seal her approval. I couldn't do that as well. So in the end I have to share and hope this is sindhi.

We normally make cluster beans in two ways. One dry saute with spices and roasted peanut, another gravy as a side dish for either dosas or chapatis. This version ended up being a dry saute with more of spice than what we normally add. It went fine with chapatis.

Sindhi Guar Bhaji

Sindhi Guar Bhaji

Ingredients Needed

Cluster beans / Guaar, finely chopped - 250 gms
Tomatoes finely chopped - 2 medium
Ginger Garlic paste 1/2 tsp
Green chillies - 2 long
Red chilli powder - 3/4 tsp
Coriander powder - 3/4 tsp
Turmeric powder a pinch
Whole cumin seeds 1/2 tsp
Mustard seeds - 1/ 2 tsp
Garam masala powder 1/2 tsp
Dry mango powder 1/4 tsp
Cooking oil - 1 tsp
Salt to taste

How to make Sindhi Guaar Bhaji:

Wash the chopped guaar 2-3 times in normal water. MW the beans in enough water for 10 mins, drain the beans and keep it aside.

In a non stick pan, heat oil, Add cumin and mustard seeds and allow to crackle.

Add green chillies and ginger-garlic paste, cook for 2 minutes on low flame.

Add chopped tomatoes, salt, red chilli powder, turmeric powder and mix well.

Cook for 3-4 minutes until nice color of tomatoes appear.

Add boiled beans and coriander powder, saute for 2 minutes.

Add 1/2 cup of water and garam masala powder, mix thoroughly. Simmer with lid covered so that the masalas are cooked and coats the vegetable.

Finally add the dry mango powder, combine everything, make sure the subji is dry.

Sindhi Guaar is a dry Subzi, so cook till all the water is evaporated.

Serve hot with chapati

Notes:

I was skeptical about adding both cumin seeds and mustard for tempering. By default other than our andhra dal, I never add this combination for gravies.

Come to think of it, other than dry mango powder, everything else is the same as how we make our kuras (gravies). So that goes to say that simple dishes across states are very much similar in their making.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 28

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