Sindhi Kadhi Recipe - M.M.Mithaiwala

Sindhi Kadhi

Ingredients:

Oil- 5 tblsp

Asafoetida - a pinch
Green chillies - to taste
Cumin seeds - 1 tsp
Fenugreek seeds - 1 tsp
Gram flour - 6 tblsp
Turmeric powder - a pinch
Mixed vegetables (carrots, ladyfinger, brinjal, drumsticks,potatoes, bottle gourd)- 2 cups/200 gms)
Curry Leaves- 5-6
Coriander leaves - 2-3 sprigs
Salt - to taste 

Method:

• Heat oil in a deep pan.

• Saute cumin seeds ,Chillies, hing, fenugreek seeds and curry leaves on a low flame.

• Add gram flour and stir continuously until turns into brown

• Add 5-6 cups water bring to a boil and stirring continuously to avoid forming lumps.

• Add mixed vegetables into pan  Add salt, red chilli powder, turmeric powder.

• Mix very well and cover the pan by keeping a heavy weight on the lid, so that vegetables (specially potatoes) tenders well and a nice color of kadhi comes out.

• Garnish with chopped coriander leaves.

• Serve hot with plain rice

Eat Right, Be Bright.

MM MIthaiwala - Motichoor Laddoo Recipe

    

Ingredients: 

• 2 cups gram flour.
• ½ litre milk.3 cups ghee/oil.
• pistachios for garnishing.
• ½ tsp orange colour.

For syrup

• 2 ½ cup sugar. 
• 3 cup water. 
• 1 tbsp milk.

Directions: 

• For syrup bring sugar and water to a boil,add milk and boil till the scum rises on top. 
• Strain the syrup and keep aside.
• Mix gram flour, milk and orange colour to make a smooth batter.
• Heat ghee in a kadai till hot.
• Place a perforated spoon over the kadai,pour the batter slowly in the spoon in hot ghee.
• Stir till lightly golden, remove and soak in an absorbent paper.
• Mix boondi in syrup wait till it absorbs the syrup. 
• Spread the boondis on a plate and sprinkle hot water over it,cover for 5 mins.
• Now with your palms shape it in round laddoos.
• Garnish with pistachios and serve.

 
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MM Mithaiwala ~ Pôhela Boishakh !!

MM Mithaiwala - Misthi Doi 

Ingredients:

• 1 litre Milk.
•  ½ teaspoon yogurt.
• 1cup Date jiggery (Khajur gud), grated

 Method:  

Boil milk till reduced to half. Remove from heat and leave to cool slightly. Blend grated jaggery into hot milk and whisk vigorously. When milk is at room temperature (slightly lukewarm) stir in yogurt till well mixed. Set overnight in a warm place. Chill when set. Serve chilled.  

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