One of the evergreen desert you will find in Indian Household. Perfect for every occasion and offered to god after prayer. 

Ingredients:

• 1 cup semolina
  
• 2 tbsp ghee
• 1 cup water & 3 cups milk or 3 cup water & 1 cups milk
• 1/2 cup sugar
• 1/4 cup almonds
• 1/4 cup pistachious
• 1 tblespns raisons
• 1/2 tspn saffron- optional
  
• 1/4 tspn roughly ground cardomom 
  

Direction:

• Slice the almonds and pistachious, put them aside
• Melt the ghee in pan, fry the semolina very low heat until semolina starts changing color, you should be able to smell a delicious nutty aroma.
• Add water and Milk and stir well.
• Add the sugar, nuts, (reserve some nuts for garnish) raisons, saffron and cardomom. Cook for 10 minutes .
• Place on a serving dish, garnish with the reserved nuts

Enjoy!!

Ingredients

Direction:

1. Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet, nine-inch square baking pan, or a two-quart shallow baking dish. In a large bowl, cream butter and 3/4 cup sugar with an electric mixer until fluffy. Add eggs, one at a time, and vanilla; beat to combine.
2. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated. Fold in peaches.
3. Spread batter in prepared skillet. In a small bowl, mix together remaining 2 tablespoons sugar, cinnamon, and almonds. Sprinkle mixture over top; bake until a toothpick inserted in center comes out clean and topping is golden, 45 to 50 minutes. Let cool 20 minutes before serving.

Ingredients 

• 1/4 cup vegetable oil, plus more for pan
• 1 cup (spooned and leveled) all-purpose flour, plus more for pan
• 1 teaspoon baking soda
• 1/2 teaspoon ground cardamom, or 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup granulated sugar
• 1/3 cup packed light-brown sugar
• 1/3 cup low-fat plain yogurt
• 1 cup finely shredded packed (about 2 medium) carrots
• Quick Glaze (see below) or confectioners' sugar
  

Quick Glaze

• 1/2 cup confectioners' sugar

Direction:

1. Preheat oven to 350 degrees. Brush an 8-inch round cake pan with oil. Place a round of waxed or parchment paper in the bottom; brush with oil, and dust with flour, tapping out excess. Set aside.
2. In a medium bowl, whisk flour, baking soda, cardamom, and salt; set aside. In a small bowl, whisk eggs, sugars, yogurt, and oil until smooth. Gently mix egg mixture into dry ingredients until moistened; mix in carrots. Transfer batter to prepared pan.
3. Bake until a toothpick inserted in center comes out clean, 40 to 45 minutes (if browning too quickly, tent cake with aluminum foil). Cool in pan, 15 minutes. Turn out of pan, remove paper, and cool completely on a rack, right side up. Apply glaze, or dust with confectioners' sugar.

Quick Glaze

1. In a small bowl, mix confectioners' sugar and 1 to 2 teaspoons water until a smooth but thick glaze forms (too thin a glaze will be absorbed by the cake). Place a piece of waxed paper under cooling rack for easy cleanup. Spoon glaze back and forth over cake, forming a pattern. Keep cake on cooling rack until glaze is set, 15 to 20 minutes.

Ingredients

• Goat meat (mutton) half to 1kg 
• cooking oil
• 4 to 5 onions
• 2 full bunch of garlic
• Ginger
• bay leaves
• Mirchi/ Chilli powder
• Haldi/ turmeric powder
• Garam masala
• Dhaniya/ coriander powder
• Meat Masala 
• Salt for taste

Directions:

• Wash the pieces of mutton and take off the fat/skin and keep aside
• Make a paste of onions and garlic in a mixer and drain in a seperate bowl.
• Now make a paste of only garlics and drain in seperate bowl. (This paste should be one small bowl full)
• Put all the pieces of mutton in a pressure cooker.
• Add enough oil, ginger, garlic onion paste, chilli/mirchi powder, haldi/turmeric, garam masala (1 tbsp), dhaniya powder (4-5 tbsp), meat masala (4-5 tbsp) and salt to taste. Mix well. 
• Add some water and cook till 6 to 7 pressures.
• Now when all the pressure is gone open the cooker and just see if the mutton is cooked well. It should break smoothly with your fingers. 
• Now is the time to add the garlic paste.
• In a seperate vessel add oil. After the oil is heated, add bay leaves and garlic paste
• After the paste goes brown add the cooked mutton to it.
• Heat water in a seperate vessel and add to the mutton.
• Cook for about 15 to 20 mins.
• And you are all set to hog now.
• You can have the mutton with Chappatis and rice.

The word Mathari is pronounced as Math-ri or mat-thi. It is one of my favourite snack and I can live on it all day :)

Ingredients

• 250 gm. plain white flour or all purpose flour/maida (you can use chapatti flour too)
• 200-250 gm. clarified butter or ghee or cooking oil
• little Water to make dough
• Oil for deep frying
• 50 gm coarse sooji/semolina to make it crunchy
• 1 t sp ajwain/carom seeds
• Salt for taste

Directions:

• Mix Flour, Salt, sooji/semoline and ajwain seeds in bowl.
• Add ghee or butter. Try to mix it well. If its flaky, it will be more tasty. Ideally Dough should be Kneaded with little water if possible.
• Add water if required. Make sure dough should be tough.
• You can do above steps in  food processor too.
• Cover dough with moist cloth for minimum 10 minutes and maximum 30 minutes.
• Break dough into a 2 cm balls and roll them on flat surface in round shape bigger than coin about 5 cm and thick abt 0.5 cm.
• Prick each pieces with fork few times
• Heat oil in Deep pan and when it is smoky hot fry few pieces at a time on low heat. You can check if oil is ready or not by dropping tiny piece of dough.
• fry until light brown and crispy.

Enjoy it with Hot Tea of Coffee

One of my favourite dish made out of leftover Chapatis. Spicy & quick

 Ingredients:

• 5 Ready chapattis(I usually leftover chapatis)
• 3 tbsp Vegetable oil 
• 1 tsp Red chilli powder 
• 1/2 tsp Turmeric powder 
• 2 Tomatoes 
• 1 Garlic 
• 2 Green chillies 
• Chopped coriander leaves 
• Salt to taste

Method:

This is most cherished Sindhi Dish by everyone. It took me couple of times to make this receipe in perfect manner. It is basically divided int otwo parts :  one is base which is  made up of Gram Flour/Besan and this is the part which makes this curry - a real curry. Second thing is Veggies which u add in this curry. In sindhi they are also called as Bakarr. You can add your own combination of Veggies like Egg palnt, Cauli flower, cluster beans etc.

Ingredients: 

• ½ cup Oil
• 1/4 cup Besam/Gram Flour
5-6 Tomatoes
½ tsp Fenugreek (Methi) seeds
½ tsp Mustard seeds
½ tsp Cumin seeds (Jeera)
Red Chilli powder
Salt to taste
Water
Raw mango (Optional)
Curry leaves

Veggies

• (2) Potatoes
• (2) Eggplants
• Okra
• Gavar
• Peas
• 1/3 part Cauliflower
• Green Peppers (Shimla Mirch)

Process:

• Cut the veggies in desired shapes. Fry eggplant, okra and green peppers in the oil. Remove these veggies after they are cooked.
• Put some oil again if you feel the oil has reduced (You can also use separate pan for making curry).
• Then put fenugreek seeds, mustard seeds and cumin seeds in the same oil.
• Fry for 1-2 minutes then put besan in it. Cook besan till it becomes red (* Don’t let the besan burn in any case). Therefore cook the besan on low flame; you need to stir the besan in order for it not to burn.
• If you feel there is no enough oil, put some oil again till the besan is soaked in it. Then put 2-3 cups of water and keep stirring, don't even attempt to look away for few minutes.
• Let the water boil then put potatoes and gavar in it. Let it cook till the oil forms its layer on the top.
• Check if the potatoes are becoming soft then make the tomato puree and mix it in the curry or you can add fine chopped tomatoes. Let the curry cook.
• Then put red chili powder and salt. Put peas, cauliflower, previously cooked veggies, curry leaves and raw mango (to get the tangy taste).
•  If you feel the curry is concentrated, put some more water in it.
•   Let the curry cook on low flame for sometime till all the veggies are cooked properly.

Tips: Tastes great when eaten with steamed rice and fried vegetable on side.

       Ingredients

• Raw bananas (green ones) 4 to 5
• soaked rice (1 medium bowl)
• Trumeric powder
• Mirchi powder
• Oil
• Salt to taste
  
  
  Method:
• Soak rice (take rice quantity upto one medium bowl) in adequate amount of water and leave for 2 to 3hrs.
• After the rice is soaked grind it well in grinder so that it turns into a medium to thin paste ( make sure its not too thick).
• Take the paste out in a bowl and put turmeric powder, mirchi powder and salt according to your taste and mix well.
• peel off the skin of raw bananas and cut half then cut the halved pieces in thin slices.
• Heat oil ( not too much) in a pan.
• Put some rai when the oil is heated.
• Dip the sliced bananas into the paste well enough and then put in the heated oil.
• You can put 3 to 4 slices at one time.
• Fry till the bananas turn light brown.
• Serve with paratha or roti.