Seyal Roti

Ingredients: \
8-10 fresh or Stale Rotis (kept for 2-3 days in fridge) (can use bread too)
2 big chopped onions
1 tsp ginger-garlic paste
4 big tomatoes chopped
2 tsps Oil
1tsp rye or jeera
1 tsp dry methi leaves (crushed)
1 tsp red chilli powder
1 tsp dhania powder
1/2 tsp haldi powder
Salt to taste

Method:
In a kadhai...heat oil..add rye/jeera. Put in the chopped onions...Fry till pink...then add the ginger garlic paste...Fry. Then add chopped tomatoes and all the dry masalas. Cover and keep on low flame till tomatoes are pluppy. Then add water about 1 glass. When in comes to a boil add the roti pieces and cover. The rotis will absorb all the water. If rotis are cooked and water still left then u can dry the water on high flame.
Try the masala and make changes. Add the kasoori methi and mix nicely.
Serve with chopped coriander leaves and sindhi papad :-)

Makes a yummy breakfast dish.

Tuk Patata (Fried Potato Sindhi Style)

Ingredients:

5-6 Potatoes (Big)
Salt to taste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp mango powder

Method:

Par boil the potatoes (Peel and Keep potatoes in boiling salted water for 10 mins). Drain and cool. Then cut them into think roundels. Apply salt and turmeric powder. Heat oil in a kadhai and deep fry lightly and keep aside. When cooled, take one potato roundel and flatten it slightly between your palm. Similarly flatten all the roundels. Then deep fry again till golden brown and crispy. Sprinkle all the dry masalas and serve hot.

YUMMY TUK PATATAS ARE READY TO EAT!!!