Sai Bhaji (Without Oil)

Ingredients:

1/2 kg Spinach (roughly chopped)
1/2 cup chana dal (soaked for 1/2 hour)
1 onion (chopped)
3-4 tomatoes (chopped)
1 tsp garlic (chopped)
3-4 green chillies (chopped)
1/2 tsp red chili powder (optional)
1/2 tsp turmeric powder
Salt to taste
(Vegeatbles like brinjal, caulflower and bottle gourd can be added to make it more nutritious)

Method:

Wash the chopped spinach and keep aside. Wash and drain the water from the dal. Heat the pressure cooker, add the chopped onions. On top of the onions, put the chopped garlic. Then add the tomatoes and the dry masala. Put the dal and spinach on top. Add 1/2 glass of water. Close the lid of the cooker and cook on pressure for 3 whistles. Simmer the gas and keep for 5 mins. When the steam cools, open the cooker and check if the dal has been cooked. If no, cook it for some more time. If yes, then mash the sai bhaji with a wooden masher till all the ingredients have been mashed properly. Add extra water according to desired consistency.

Serve hot with steamed rice or jeera rice.

KoKi

Ingredients:

2 cups of wheat flour

1/4 cup of oil or ghee

2 onions (finely chopped)

2-3 green chillies (finely chopped)

2-3 tbsp of finely chopped corainder or fenugreek leaves

1 tsp pomogranate seeds (powdered)

1/2 tsp red chilli powder

Salt to taste.

Milk or Water for binding the dough

(Milk is a better option)

Method:

Combine all the ingredients together and mix properly except the milk. Then slowly add the milk or water and bind the flour together to make a dough. (Dough should not be soft). Dough should be hard like the dough made for puris.

Then make 4-5 balls. Flatten a bit and keep them aside. Heat the tawa. Put a little oil and then cook each flattened dough ball a little on each side.

Remove and let it cool. Then take each ball and roll it into a roti. (do not make it to thin or too thick). Then put the koki on the tawa. Prick it with a fork on four to five spots so that it gets cooked properly from inside too.

Turn on the other side. Put a tsp of oil on the cooked side and turn. Then apply oil on the other side too. Your Koki is ready to be served.

Serve with butter, curd, pickle and papad.

PLEASE NOTE: Each koki takes time to cook as it is made on medium flame. Do not cook on high flame.

Elaichi Mutton (Without oil) (Sindhi style)

Ingredients:

1kg mutton pieces

4 medium size onions (chopped )

2-3 tomatoes chopped finely or pureed (optional)

Salt and pepper to taste

4-5 green chillies (chopped)

5-6 Green cardamoms (elaichi) powdered.

Coriander leaves or parsley (chopped) for garnish

Method:

Put the chopped onions and green chillies in the pressure cooker. On top of the onions put the mutton pieces. Pressure cook for 1 or 2 whistles.(mutton should be semi-cooked). Open the cooker and dry the mutton pieces. Then add the salt and pepper. Add the chopped tomatoes. Dry the water from the tomatoes. Add a little water and pressure cook for 1 whistle. (only if mutton is not cooked). Lastly add the elaichi powder and garnishwith parsley or coriander leaves.

Serve with rice or roti