One hell of Rice Dish which will start symphony in your mouth. It is very common in Sindhi household. It is also know "Bhugal Chavar" or "Dhaag Pachal Chavar".

Ingredients

• 2 Cups Basmati Rice.
• 1 big onion chopped lengthwise
• 1 potatoe chopped in small cubes - optional
• Salt
• Oil 1 tbsp
• Chilli powder 1 tsp  or as per taste
• Garam masala 1/2 tsp
• Cumin powder 1 tsp
• Coriander powder 1tsp
• 2 cloves
• 1 black cardamom
• Bay leaves 1 tsp

Direction

• Wash rice and keep it aside soaked for few minutes.
• Heat cooking vessel, heat oil. Add bay leaves, cloves and cardamom.
• Add onion and cook until they are browned.
• Add Chilli powder, garam masala, cumin powder, coriander powder, salt , rice and potatoes and saute for few minutes.
• Add proportionate water and let it cook until rice is cooked properly.
• Serve hot with Dahi/curd. 

Koki means Bread, It's a sindhi special bread specially for Breakfast. So delicious and flaky...u will love it :)

Love it Love it Love it....Its yummy even though not so good for tummy. Perfect side dish or snack, delicious potatoes and spicy and tangy masala is good for all occasion :)

Ingredients

• Boiled Potatoes 5-6 Medium
• Oil for pan fry
  
• lal mirch / Red chilli powder 1 tsp
• Amchoor / Dry mango powder 1 tsp.
• Jeera / cumin powder 1 tsp.
  
• Coriander powder 1 1/2 tsp
• Salt to taste
• 1 green chilli chopped finely - optional
• Few strands of Coriander chopped finely
• 1 cup peas crushed

Direction

• Mash boiled Potatoes , mix all ingredients except oil, very well into dough .
• You can adjust taste as per your preference.
• Make small balls of the mixture by placing in between your palms, then press it to flatten a bit.
• Heat a non-sick pan or iron skillet and drizzle some oil. Place the patti and cook it on medium flame.
• Once golden brown, flip it to cook on the other side till its done. 

Serve hot with Green Chutney!! 

This is very classic Sindhi Bhindi Dish....even if you don't like bhindi a.k.a okra, you must try this once and I am sure you will love it.....

Ingredients

• 15 washed and patted dry Bhindi/okra
• 2 tb sp coriander powder
• 2 tb sp cumin powder
  
• 1 tb sp garam masala
• 1/2 t sp amchoor masala 
  
• chilli powder as per taste
• salt as per taste
• pinch turmeric
  
• 2-3 tb sp oil 

Direction

• You can change amout of masalas as per your taste. I like garam masala and cumin powder alot because they turn completely bland food into spicy bandwagon!!
  
• Mix everything in bowl except Bhindi and oil.
• Trim both ends of bhindi and slit legnthwise is middle.
• With help to spoon or hand stuff mixed masala in bhindi. If you are left with extra masala keep it aside, extra masala is always guddddd ;) You can add this extra masala when bhindi is partially cooked.
  
• Heat oil in pan and cook bhindis until they are tender. I cook them initially on high flame for few minutes and slow down flame, cook them completely and towards the end high flame again for few minutes, this makes bhindi very crisp.
  
• Enjoy as a side with Daal Chawal!!
  

Diwali seems incomplete to my hubby without Mohanthal, very famous Sindhi dish his grandma used to make :). I tried last year and it came out ok but this year it was perfect, so I am presenting to you all. Gram flour resembles corn flour so please keep them seperate and don't get confused like me, I wasted 1/2 hr roasting corn flour into ghee thinking I was roasting gramflour/chick flour ;)

Ingredients

•  200 g gram flour
•  1/2 teaspoon ghee, to grease the thali
•  80 g ghee/clarified butter
  
•  150 g sugar
•  150 ml water
•  5 g poppy seeds
•  1 cup milk

Directions

• Heat 80g ghee in Pan.
• Add gramflour to it and keep stirring it until its nice choclate brown in color.  Keep gas on low.
• While stirring gramflour, create sugar syrup seperately.
• Heat water in pan and add sugar to it.  let it cook until 1 string consistency. 
• Add milk to gramflour mix and stir it for few minutes.
• Now add sugar syrup to it and mix very well until it thickens.
• Grease thali with  remaining ghee and pour this mixture into it.
• Sprinkle poppy seeds and let it cool completely.
• Cut into pieces and enjoy!!! 

This is one of my favourite traditional Sindhi Mung Daal receipe , very healthy, tasty, quick and you can't find on any menu ;)

Ingredients

• 1 Cup Mung Daal
• 2 small green Chillies chopped
• 1 Cup Onion chopped
• salt
• 3 tbsp Oil
• 1 tsp amchoor  powde or 1 tsp lemon juice
• pich of hing/asofetida
• 4 Cups of Water
• 1 tsp Turmeric Powder
  

Direction

• Heat oil in pan. Add asofetida. 
• Add Onion and cook it, until they are pink.
• Add Daal, Salt and Water. Cook till Daal is soft. 
• You can add more water if you need. Add Turmeric, amchoor powder or Lemon juice & stir well.
• Garnish with Coriander
  

Ok here comes another very authentic Sindhi receipe. Cooking style is little different.This is not receipe to put down in words easily but I am trying to write it in easy way....

Ingredients

• 2 idaho potatoes par boiled
• 10 Colves Garlic chopped finely
  
• 4 Green chillis chopped finely (you may adjust)
• 2 tbsp Turmeric Powder/Haldi
• 2 tsp rai/Mustard seeds
• 2 cup Rice washed
• Salt 
• 4 tb spoon oil
• few curry leaves
• pinch of asoeftida
• 2 tbsp Coriander powder 
• 1 tbsp cumin powder
• 1/2 tsp chilli powder optional
  

Extra masala

• 5 tbsp coriander Powder
• 2 tbsp cumin powder
• 1 tsp chilli (optional)
• 1 tsp dried mango powder
• 1 tsp garam masala

Direction

• Heat oil in Pan, Add curry leaves, asoeftida and mustard seeds.
• Add Garlic and Chillies, saute for 10 seconds. Add turmeric powder.
• Add 8 cups of water and bring it boil.
• Now seperate 4 cups of water in seperate vessel, add rice and salt to it. Let it cook completely. Add more waterf necessary.
  
• In remaining 4 cups of water, Add salt, Coriander Powder and cumin powder. Let this curry boil for 2 minutes.
• Peel boiled potaoes, Cut them in round shape, not too thin.
• Add them to curry and let potaoes cook in this curry until they are tender. Don't let them to be mushy though.
  
• Meanwhile Add all extra masala ingredients in  small bowl, add spoon full of curry water to it and make a paste.
• If curry is cooked, take it off from gas.
• Take out potatoes out of curry and keep all of them in plate, put little bit of paste on each of potatoes.
  
• Now we have got 3 things in here....Curry, Rice and Potatoes with little paste on top.
• You can eat rice with curry water and potatoes on side or you can put some potaoes in small bowl and put some curry on it.

P.S.: Adjust your spices based on you palette....

sorry missed picture of curry 

Gram Flour is made of chick peas, widely used in Indian cuisine. Gram flour pancakes are very delicious and woderful as a side dish.

Ingredients

• 1 cup gram flour
• 1 tomatoe finely chopped
• 1 onion finely chopped
• little coriander chopped
• 1 tsp chilli powder(you can use green chillies instead)
• 1/2 tsp haldi/turmeric powder
• salt
• 1/2 tsp jeera/cumin powder
• 1/4 tsp garam masala
• 1/4 tsp amchoor/mango powder
• 2/3 cup of water(approx)
• oil/nonstick spray

Direction

• Add all ingredients in mixing bowl except oil and water. Mix everything together very well.
• Now add water to it and make smooth batter, don't make it too thick or too thin.
• heat skillet, spread little oil over it or non stick spray.
• With the help of ladle spread batter on skillet like pancake.
• Cook one side completely and than flip it to cook other side.
• Use rest of batter to cook remaining chillas/pancakes.
• Enjoy as side dish or as a snack or with hot chapati!

Ingredients:

• 1 Cup Black-eyed beans soaked minimum 1/2 hr to overnight maximum
• 1 cup Onion chopped 
• 1 Tomatoe chopped
• Chilli powder
• Salt
• 1 tsp Coriander powder
• 1/2 tsp Cumin powder
• pinch turmeric
• 1/2 tsp garam masala
  
• Oil
• 1/2 tsp mustard seeds
• 1/2 cumin seeds
• hing/asofetida
  

Direction

• Heat oil in pan. When heated add asofetida. Add mustard seeds and cumin seeds.
• After seeds splutter, add onion and saute until they are pink.
• Add tomatoe, salt and let it cook for few minutes until tomatoe is soft.
• Add all masalas - cumin powder, coriander powder, chilli powder  and cook for 1 minute.
• Add black-eyed peas and cook for 2 minutes. After that add 4 cups of water or upto your desired consistency. 
• Let is cook until beans are soft.This process will take long.
• Alternatively you can add boiled beans to cook it faster.

Enjoy with hot white rice!