NANKATAI / NANKHATAI / CARDAMOM FLAVOURED COOKIES

Nankhatais are basically shortbread biscuits flavoured with cardamom originating from the Indian subcontinent and very popular in India and Pakistan.
The word Nankhatai is derived from Persian word "Naan" meaning bread and "Khatai" from an Afghan word meaning Biscuit. In Afghanistan and Northeast Iran, these biscuits are called "Kulcha-e-Khataye." (Info- Wikipedia)
Nankhatais are very popular

BESANI / BESANA JI KOKI / SINDHI FLATBREAD WITH GRAM FLOUR

Besani or Besana ji Koki is a traditional flat bread from the Sindhi Cuisine. Koki is made only from wheat flour while in Besani we add besan (gram flour) . You can take the ratio of half and half of both the flours. Finely chopped onions, green chillies and carom seeds are also added for flavour. This can be served for breakfast with curd , pickle or for brunch with any sabzi too if you

TARYALA VAANGANA / SPICY FRIED BRINJALS SINDHI STYLE

This is the Sindhi style fried brinjals. We usually serve them with dal chawal and fote bhugi khichnee as an accompaniment. Select the medium sized brinjals. Adjust the spices as per your liking.

Ingredients:
Brijals .... 6 or as needed
Oil ........ for frying
Salt .... as needed
Red chilli powder .. 1/4 tsp
Cumin powder ....... 1/4 tsp
Coriander powder .. 1/4 tsp
Amchoor powder .... 1/4 tsp

MITHYUN TIKKYUN / DEEP FRIED SWEET FLAT BREADS

Mithyun Tikkyun are deep fried sweet flat breads made specially for Sataein / Thadri. You can use only maida or mix wheat flour in any proportion you like. Even the shapes also vary.. some prefer round while some cut into quarters. These days using the cookie cutters you can even make a fany shape. I have made the Traditional shape which is round with the pinched edges.


Ingredients:
Maida .

BAJRE KA CHURMA (From leftover Bajra Rotis)

I had some leftover bajra rotis and made churma with them. It turned out so good.

Ingredients:
Bajra rotis ... 2
Sugar .......... 1/4 cup
Desi ghee .... 2 tbsps
Cardamom powder .. 1/4 tsp
Pistachios .......... few
Almonds ............ few

Method:


Take the leftover bajra rotis.












Cut the rotis into small pieces.











Grind them in a chopper to make a fine crumble.

METHI CHICKEN / METHI MURGH / FENUGREEK CHICKEN

Here is a simple and delicious chicken curry with the flavours of fresh methi leaves and spices.. It can be served with rotis or rice.

Ingredients:
Chicken .... 500 gms
Onion ........ 2 cups (finely diced)
Green chillies .. 2
Methi leaves .... 1 cup
Coriander leaves .. 1/4 cup
Ginger ............. 1 tbsp (grated)
Garlic .............. 2 tbsps (crushed)
Tomato ............ 1 (cut into cubes

TOMATO BREAD / TAMATE MEI DHABROTI

You have leftover bread ??
Here is a simple breakfast recipe with just few basic ingredients. It tastes really good.

Ingredients:
Bread ............... 6-7 slices
Tomatoes ........ 1 cup (chopped)
Cumin seeds .... 1 tsp
Green chillies ... 1
Ginger paste ... 1 tsp
Garlic paste .... 1 tsp
Red chilli powder .. 1/4 tsp (optional)
Coriander powder ... 1 tsp
Cumin powder .... 1/2 tsp
Turmeric

KAARE MIRCHA WARI KOKI / CRISPY FLATBREAD SPICED WITH BLACK PEPPER

This is the most preferred breakfast in Sindhi homes during winters. Crispy koki flavoured with crushed black pepper and cumin seeds with a cup of cardamom tea is sheer bliss. You can carry it during your travels too.







Ingredients:
Whole wheat flour ....... 2 cups
Coarsely crushed black pepper ... 2-3 tsps
Cumin seeds ........................... 2 tsps
Salt ..........................

NUKHTI / MITHI BOONDI / SWEET BOONDI

Sweet boondi is also known as "Nukhti" in Sindhi. We usually make this as prashad during festive days and sometimes the fine variety of namkeen sev is mixed together with the boondi to balance the taste. The preparation is not very difficult if you get the consistency of the boondi batter right.




Ingredients:
Gram flour ..... 5 tbsps
Water ........... 3/4 cup or as needed (to make the

KANBHO / KHATTO BHATH / SINDHI STYLE CURD RICE

Kanbho or khatto Bhath is the Sindhi version of curd rice. It is a traditional dish prepared usually on Shitala Satam (Satain / Thadri) when we eat the cold food prepared the previous day. This is just seasoned with crushed mustard which helps in fermenting the dish and gives the tangy flavour. I prepare it the way I have seen my grandma doing it, ie add lukewarm milk to the cooked rice

PRAGRI / PRAGREE / SINDHI HOLI SWEET / CRISPY FRIED MAWA PUFFS

Pragri is a Sindhi sweet specially made during the Holi festival. It is somewhat like gujiya with mawa filling but the outer covering is multi-layered, flaky and very crispy. It needs a lot of patience to make this sweet as it is time consuming. The frying has to be done on very low flame. For best results use only desi ghee or dalda. The oil does not give the required crispiness to the