Ingredients:

• Cooking oil: 1/4 Cup 
• Finely chopped onions (preferably ground): 1 Cup 
• Minced Garlic: 1/4 Cup 
• Finely chopped ginger: 1 Inch 
• Chopped HariMirch (Serrano Pepper): 2 
• Ground Lamb: 1-1/2 Pound --- You can add your choice of Meat. I have tried with Ground Turkey and it came out delicious
• Green Peas:1/2 Cup
• Turmeric Powder: 1/4 teaspoon 
• Cumin Powder: 1 teaspoon 
• Coriander powder: 1 teaspoon 
• Cinnamon powder: 1 teaspoon 
• Ground Cloves: 1/2 teaspoon 
• Lal Mirch powder (Cayenne): 1 teaspoon 
• Salt: 1-1/2 teaspoon 
• Tomato Puree: 1 Cup 
• Dahi (Yogurt): 1/4 Cup 
• Water: 1 Cup

Directions:

• In a heavy bottom pan, heat oil. Sautee onions till clear. Add Garlic, Ginger and Hari Mirch.
• Continue Sautéing. Add Ground lamb. On medium heat continue cooking and breaking up the lamb, till all the lamb has turned brown. 
• Add Peas and cook for few seconds.
• Add Turmeric, Cumin,Coriander,Cinnamon, ground cloves, lal mirch and salt. Sautee two minutes.
• Add Tomato Puree. Continue sautéing till it forms a mixture (shiny). Stir in Dahi.
• Add water. Bring to boil. Simmer on medium heat for 20 minute or till done.
• Garnish with fresh chopped Cilantro

Sometimes I get fresh tortillas and serve this  dish as delicious Tacos :)

Rasgulla are cheese balls immersed in a flavored syrup. Though this sweet dish is very famous in Bengal- India but its a national sweet of India.

Ingredients:

For Cheese Balls/Chenna 

• 1 Pint Milk or 1/2 Liter Milk
• 3 tbsp Lemon juice
• 2 tsp Refined flour (maida)
• Little Ice water

For Syrup

• 1 Cup water
• 1 Cup Sugar
• 1/4 tsp Rose essence or cardamom powder

Directions:

For Cheese Balls/Chenna:

• Take a pan and heat milk in it.
• Bring it to a boil.
• Stir Lemon in it.
• Let it cook for few minutes
• Stir slowly and gently till white curd forms on the surface.
• Line a colander with fine cheesecloth known as 'Butter Muslin'. If you don't have one, use your old and clean very thin cotton cloth.
• Transfer the contents into the lined colander. Let it drain for 10 minutes.
• Pour Ice water over Chenna. Let it drain. The purpose of ice water is two-fold: Eliminate stickiness and prevent further hardening.
• Let it drain about half an hour.
• Now knead it to make soft dough.
• Combine flour with it and knead again.
• Make small balls from the dough, keep aside.

For Sugar Syrup:

• For sugar syrup combine sugar and water in a saucepan and boil them until sugar is disolved.

Add Cheese balls/Chenna balls to this boiling syrup and let it boil for few minutes. Add Rose essence or Cardomon powder based on your liking.

Rasgullas are ready to be served!

Probably the most well known dish of sindhis......extremely tasty and healthy too

Ingredients

• 1 bunch of fresh Palak
• 3 to 4 strands of Sua/Dill leaves
• 2 medium size Tomatoes
• 1 medium size Onion
• 1 medium size Potato
• 1/2 cup of Gram Dal soaked(2 hrs prior) - we can use other types of lentils too
• 2-3 green chilies
• 1 inch ginger

Dry masalas

• 1 tea spoon Turmeric powder
• 1 table spoon Coriander powder
• Salt to taste

For Tampering

• 1 teaspoon Jeera
• 3 -4 pods of chopped Garlic
• 1-2 table spoon of Oil

Method: 

Style 1:

1. Add all ingredients from in a pressure cooker except tampering one with 1-2 cup of water and pressure cook for 3 whistles .
2. Mash this ingredients with a hand masher till completely smashed but do not turn it to a paste, keep it to simmer for ten minutes.
3. Take 2 table spoons of oil and when hot add jeera and garlic and add this to the sai bhaji. Its real nice and different and good veggie for weight watchers.

Style 2:

1. Heat oil in Pressure cooker. when oil is heated add Jeera and chopped garlic.
2. When Garlic is little brown add  Onion and saute for few minutes until pink.
3. Add 1/2 Spinach, spread daal/lentil over it and finally cover with rest of Spinach.
4. Add Sual/Dill, green Chilli and Garlic.
5. Add tomatoe, Turmeric, Salt and 1/2 cup water.
6. Close Pressure cooker and let it cook until 3 whistles or until daal is cooked.
7. Grind everything together coarsely and boil for few more minutes.

You can eat this with plain rice or with veg biryani or pulao or the traditional sindhi rice Bhugal Chanvaar or Brown rice.

I have seen this dish in my house every full moon day since childhood. This is considered as a food of God by Sindhis.

Ingredients

• 1 cup Rice-Soaked for 1/2 Hr.
• 1 tb. sp Ghee/Clarified butter
• 1 cardomom
• pinch of Edible Orange color or Haldi
• (1/2 cup Sugar) or (1/2 cup Jaggery/Gur diluted in 1/2 cup Water)
• salt
• water

Direction

• Heat Ghee in in Deep Pan.
• When Ghee is heated little bit add Cardamom.
• Add Washed Rice to it. Stir very Gently for few seconds.
• Add 2 cups of water if you are using sugar as Sweetner otherwise  add 1 1/2 cup of water and 1/2 cup of Jaggery Water.
• Add Pinch of Salt. Add Haldi or Food Color as per your likings.
• Stir for few seconds and let it cook without lid.
• When little water is remained in pot, turn gas slow and cover pot with lid and let it cook for few more minutes

Enjoy with Sindhi Saibhaji or any other Veggies!