Bheeda Kolmi

Bheeda Kolmi
Ingredients

Ladyfingers, sliced ½ kg
Prawns ½ kg
Onions chopped 2
Tomatoes chopped 2
Coriander leaves 1 cup
Mint Few sprigs
Red chili powder 1 tsp
Amchur powder 1 tsp
Turmeric powder ½ tsp
Cumin seeds ground ½ tsp
Sesame seeds 1 tsp
Mustard seeds ½ tsp
Oil 2 tbsp
Salt 1 tsp

Method

De-vein and wash prawns well and apply salt and keep. 

Sprinkle some salt on ladyfingers and deep fry and keep aside. 

Heat oil, add onions and cook till soft, add in red chili powder, turmeric, cumin powder, mustard seeds and sesame seeds. 

Cook and add the tomatoes, prawns and coriander and mint and let cook till done. Top the ladyfingers with the prawns and let simmer add the amchur or khatai powder and mix before serving.

Bheeda Kolmi by Zarnak Sidhwa

Jinga Ni Khichri

Jinga Ni Khichri

Ingredients for RiceRice ½ kg
Turmeric 1 tsp
Black peppercorns 4 – 5
Star anise 2
Salt 1 tsp
Oil 2 tbsp
Onions, sliced and fried 2-3

Ingredients for Prawns
Prawns ½ kg
Desiccated coconut 3 tbsp
Green chilies chopped 6 – 8
Cumin seeds 1 tsp
Coriander seeds 1 tsp
Fennel seeds 1 tsp
Salt 1 tsp
Oil 2 tbsp
For Garnish
Eggs, boiled 2
Lemon Juice 1 lemon
Sugar 1 tbsp
Papad, fried to serve

Method

Cook rice with salt, turmeric, black pepper corns, star anise, fried onions and oil. 

Set aside. 

For the prawns, grind coconut, green chilies, fennel seeds, cumin seeds and coriander seeds with a little water. 

Heat oil, add ground masala and sauté the prawns in it, add very little water and let cook. 

Simmer till water is dry. 

Mix the rice with the prawns add in the sugar and lemon juice. 

Simmer on a griddle on low flame. 

Decorate with boiled eggs and serve with papads.

Jinga Ni Khichri by Zarnak Sidhwa

Kumas

Kumas
Ingredients

Butter 3 oz
Caster sugar 1 cup
Eggs 2
Whole wheat flour ½ cup
Semolina ½ cup
Flour 3 oz
Baking powder ¾ tsp
Salt ½ tsp
Ground cardamom 1 tsp
Ground nutmeg ½ tsp
Almonds, chopped ½ cup
Saffron 1 tsp
Yogurt, ¾ cup

Method

Beat butter and sugar and add in the eggs. 

Mix whole wheat flour, semolina, flour, baking powder, salt, add in the butter mixture alternately with yogurt.
Add in half the almonds, saffron, nutmeg and cardamom powders. 

Pour in a greased and lined tin and decorate top with the remaining almonds and bake at 180 degrees C for 30 minutes or till done.


Kumas by Zarnak Sidhwa

Chora

Ingredients:
Black eyed peas ½ kg
Coconut 3 tbsp
Garam masala powder 1 tsp
Ginger garlic paste 1 tbsp
Red chili powder 1 tbsp
Dhansaak masala 1 tbsp
Turmeric powder 1 tsp
Onions, sliced 3
Tomatoes 2
Coriander Chopped to garnish
Sugar 1 tsp
Salt 1 tsp
Oil 2 tbsp

Method:
Soak the lobia overnight with a pinch of soda. 

Drain water next day wash well and keep aside. 

Heat oil. Add the onions and fry till golden. 

Add coconut, ginger garlic paste, red chili powder, dhansaak masala, turmeric powder, garam masala powder and sauté.

Add the lobia, salt and tomatoes and let cook till tender and done. Garnish with coriander and serve.

Chora by Zarnak Sidhwa

Pomfret Gravy

Pomfret Gravy
Ingredients

Pomfrets, cut in slices 2
Onions, chopped 250 gm
Tamarind pulp ½ cup
Jaggery crushed ½ cup
Garlic, chopped 1 pod
Green chilies, chopped 4 – 6
Coriander chopped 1 bunch
Coriander, ground 1 bunch
Green chilies, ground 5 – 6
Turmeric powder 1 tsp
Black pepper powder 1 tsp
Dhansaak masala 1 tbsp
Salt 1 tsp
Oil 2 – 3 tbsp
Boiled rice to serve with
Papads to serve with

Method

Heat oil, add onions let them sauté and then add the garlic. 

To the fish slices apply salt, ground coriander and ground green chilies, dhansaak masala, black pepper powder and turmeric. 

Keep it aside. Slowly add the fish in the pan and let cook. 

Then mix in the chopped coriander and chopped green chilies too. 

Add little water and do not stir the fish.
Shake the pan side to side. 

Mix jaggery and tamarind pulp and add in the fish. 

Serve with boiled rice and papads.

Pomfret Gravy by Zarnak Sidhwa

Mutton Bafaat

Ingredients:
Meat 1 kg
Onions sliced 2
Ginger garlic paste 1 tbsp
Potatoes, cubed 2
Tomatoes, chopped 4
Jaggery 2 tbsp
Salt 1 tsp
Carrots, sliced 2
Green peas 1 cup
Oil 2 tbsp
For Grind
Dry red chilies 12 – 15
Cumin seeds 1 tbsp
Cinnamon 1”piece
Cloves 6
Green cardamoms 6
Black peppercorns 1 tbsp
Vinegar a little

Method

Grind the above ingredients with a little vinegar till smooth. 

Heat oil, fry onions till light brown. 

Add ginger garlic and meat and sauté till color of meat changes and then add water and let cook till done. 

Heat some more oil and fry the ground spices, add tomatoes, jaggery and salt, add meat and sauté, then add the green peas and carrots and simmer and serve.

Bafaat by Zarnak Sidhwa

Batasa

Batasa (very hard crispy biscuits)
Ingredients

Flour 2 cups
Unsalted butter ½ cup
Salt ½ tsp
Sugar ½ tsp
Baking powder 1 tsp
Almonds chopped 1 tbsp
Warm water ½ cup

Method

Mix all of the above ingredients to form a ball of dough. Allow to stand for 15 to 30 minutes.
Roll into small balls and lay them on ungreased baking sheet and bake at 160 degrees for 30 minutes, then lower temperature and at 150 degrees for
3 hours. Now turn off the oven and leave batasa in the hot oven for another 3 hours. Remove from oven and cool, store only when completely cold.

Batasas by Zarnak Sidhwa