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Sindhi Cuisines - Taste of community- Recipe Number - 14
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Seyal pao
Ingredients:
  • Soft buns(pao) 6
  • Potato 1
  • Onion 1
  • Garlic 5 cloves
  • Green chillies 2
  • Tomato 1
  • Curry leaves 5-7 leaves
  • Mustard seeds 1/2 tsp
  • Turmeric powder1/4 tsp
  • Red chilly powder 1/4 tsp
  • Salt as per taste
  • Oil 2 spoons
  • Coriander leaves for garnishing
  • water 1 1/2 cup
Method:
  • Take oil in frying pan,add finely chopped garlic,saute for few seconds
  • Add curry leaves and mustard seeds and allow them to splutter
  • When garlic is slightly brown in colour,add chopped potato,and fry for a minute
  • Then add chopped onion,and saute till it softens and potato is almost cooked
  • Then add grated tomato, turmeric powder,red chilly powder,salt and fry till mixture leaves oil
  • Add about one and half cup of water and bring it to boil
  • Meanwhile cut each pao in four pieces
  • when mixture starts boiling add pao and mix them gently untill all the water is absorbed
  • Simmer on low flame for a min
  • Garnish with coriander leaves,and serve hot with roated papad
Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 14
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