Friday, November 20, 2015

Sesame Honey Glazed Toasted Almonds

Honey Glazed Almond


Sesame seeds


Mix all ingredients and spread it on parchment paper lined cookie sheet. Bake at 350 F for 10 minutes. Keep checking the oven to prevent from burning.
Once baked store in air tight container.

Variation: you can try other spices like cinnamon, cayenne pepper, brown sugar and some butter. 

Mixed Daal Appe (Paddu)

1 cup moong daal
1 cup urad daal
2 cup rice
1/4 tsp meethi seeds.
Onion - 1/2 cup finely chopped
Cilantro - chopped
Salt to taste
Ginger - optional
Green pepper - optional

Soak everything together overnight. Next morning grind, add salt and let it ferment for 7-8 h. The batter should not be runny. When u are ready to make appe add finely chopped onion, cilantro leaves, ginger (optional), green chili pepper (optional), adjust taste and proceed to making appe in your appe pan. Serve hot with ketchup or green chutney 

Punjabi Chola

Punjabi Chola


1 can of garbanzo beans, which is approximately 2 cups of boiled chola
Red onions – 1 medium chopped
Tomatoes – 1.5 chopped.
Garlic – 4-5 cloves
Ginger – 1 inch
Bay leaves – 1
Black cardamom – 1
Cloves – 2-3
Cumin seeds – 1 tsp
Anardana (Dried Pomegranate seeds) – grind 1.5 tsp in a coffee grinder (amount varies as per your taste)
Dhaniya powder – 1.5 tsp
Turmeric – 1 tsp
Dried fenugreek leaves – 1 tbsp
Cumin powder – 1 tsp (it unroasted ground cumin)
Salt to taste
Vegetable oil for cooking – 2-3 tbsp


  1. I used canned garbanzo bean, so it was quick. If you want to use raw beans, then you need to soak overnight and pressure cook with tea bags to get that black/tan color which is typical of Punjabi channa. Pressure cook until the beans are soft and not mushy. It takes 4-4 whistles in my pressure cooker.
  2. Strain the garbanzo beans and keep it aside.
  3. Roughly chop onions, tomatoes, garlic and ginger. (I pressure cook everything, so no need to fine chop or grind in a mixer)
  4. Heat oil in pressure cooker, add cumin seeds, and let it crackle. Reduce the heat, add bay leaves, black cardamom, cloves. The spices should not burn.Give a quick stir and chopped ginger and garlic. Again give a quick stir and add chopped onions. Saute’ for 1 minute and add chopped tomatoes.
  5. Add some salt and pressure cook the above mixture up to 3-5 whistles. Next release the pressure and cook the above mixture till it starts releasing oil. Try to mash the big pieces of tomatoes, garlic, ginger and onion by the back of the ladle while cooking it.
  6. Add dhania powder, turmeric powder, dried fenugreek leaves and mix. The mixture should not burn, so adjust the heat accordingly.
  7. Add the boiled garbanzo beans and stir to mix properly.
  8. Add anardana powder at this step.
  9. Add water depending on the desired thickness of the gravy.
  10. Add more salt and adjust for seasoning and cook covered at low heat or pressure cook one more time at high heat for 1 whistle and release the pressure immediately
  11.  Garnish with finely chopped cilantro and ready to serve with poori or bhatura or naan bread.

Note: As you must have noticed that I did not add any gram masala or readymade channa masala. I liked the taste of my chola without it. Annardana added that extra zing which makes it taste unique. If you want, you can add channa masala at the step when you adjust for seasoning.

Sai Bhaji and Bhuga Chawal

This is a traditional Sindhi cuisine packed with nutrition. It is one complete meal which is easy cook and yet very tasty. I often make it when I am tired of eating same old same old curries, parathas, daals etc. I particularly like it as the bhaji (curry/sabzi) is combination of not just one or two but many vegetables which is perfect to feed my little picky eater.

If you are going to try sai bhaji for the first time, then I would suggest to pair it bhuge chawal and not just plain rice. The caramelized onions add extra flavor to the meal. And since we are talking about Sindhi cuisine, how can we forget to serve papad :)

Happy cooking and enjoy your meal !!

Sai Bhaji

Sai bhazi

Spinach – 1 bag
Fenugreek – 1 small bunch
Dill – 1/4 cup, chopped
Channa Daal – soak ½ cup for at least 5-6 h
Onion – 1 medium
Tomato – 1 medium
Ginger – 1 inch, chopped
Garlic – 3-5 cloves, chopped
Mixed vegetable of your choice. I use following:

  • Small baby eggplant – 2 , diced in small cubes
  • Potato – 1 small, cubed
  • Carrot – 1 medium, chopped
  • Green peas – ½ cup
  • Lauki (opo or gourd) – 1 cup, diced

Cumin seeds – 1 tsp
Dhaniya powder (cilantro) – 1.5 tsp
Turmeric – 1 tsp
Cumin powder – 1 tsp
Garam masala =- 1 tsp
Vegetable oil
Ghee - optional


  1. Heat oil in pressure cooker, add cumin seeds to crackle followed by ginger, garlic, onions and tomatoes. Give a nice stir and add salt and pressure cook for 3-5 whistles on high heat and release the pressure. Cook down the mixture by mixing and smashing the big pieces of tomatoes, onions, garlic.
  2. Once it starts drying up, add turmeric, dhaniya powder, cumin powder and mix till the mixture starts leaving oil.
  3.  Add all the chopped veggies, daal, chopped greens. Add some water. Adjust for salt and add garam masala.
  4. Pressure cook on medium heat for 2 whistles.
  5. Let the cooker release the pressure.
  6. Open the lid of cooker and stir the curry. You can also pulse with stick blender to get smooth texture (don’t over blend it. I normally don’t use stick blender. I like the chunky texture)
  7. Transfer the curry in a serving dish and add a dollop of ghee !! enjoy warm with bhuga chawal.
Bhuga Chawal

Red onions – sliced, 1 medium
Cumin seeds  - 1 tea spoon
Black cardamom – 1
Ghee – preferable choice but you can use any vegetable oil – 2 tbsp
Basmati rice – 1.5 cups, washed and drained.
Water - 3 cups

Heat ghee or oil in pressure cooker, add cumin seeds, black cardamom followed by sliced onions. Add some sugar and salt and cook to caramelize onions. Next add drained rice. Mix gently to not break the rice grains. Add water little more than 3 cups of water. Pressure cook on medium heat for 1 whistle. Turn off the heat. Let the cooker release the pressure by itself. Open the cooker, transfer the rice in a serving dish and fluff with fork

Optional: you could also garnish with some caramelized onion.

Thursday, November 19, 2015

Sesame Date Coconut Ladoo

This is my all time favorite quick, easy and yummy ladoo. It only requires 3 ingredients.

Sesame seed - dates laddoo 1


White sesame seeds – 1 cup
Dates – 1 ¼ cup (chopped) or
Desiccated coconut – 1 cup


  1. Dry roast sesame seeds.
  2. Blend all the ingredients in the food processor until the dates are finely chopped and the ingredients start coming together (It will not form a dough in the processor).
  3. Transfer the mixture in a mixing bowl and start making balls by gathering mixture in your palm and make balls by squeezing palms. It will take some practice to make perfect round balls.
  4. If the mixture is not coming together to form a ball, add more chopped dates. It should work.
  5. You may want to roll the finished ladoo over powdered coconut.


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