Sindhunagar.com Ulhasnagar City website since 2003
Sindhi Cuisines - Taste of community- Recipe Number - 32
Back       Home

This Recipe with Tempting Photos at
sindhirasoi.com

Moved this Recipe to

sindhirasoi.com

Page   1     2     3     4     5     6     7     8     9     10     11     12     13     14     15     16     17     18     19     20     21     22     23     24     25     26     27     28    29     30     31     32     33     34     35     36     37     38     39     40     41     42     43     44     45     46     47     48     49     50     51     52     53     54     55     56     57     58     59     60     61     62     63    

Veg keema(Soyabean in Gravy)
Ingredients:
  • Soyabean chunks(badi soyabean) 25 gms
  • Soyabean nuggets(choti soyabean) 25 gms
  • Onions 3
  • Tomatoes 2
  • Green chillies 3
  • Ginger
  • Turmeric powder 1/4 tsp
  • Coriander powder 2 tsp
  • Tejpatta 1
  • Garam masala powder 1/2 tsp
  • Kitchen king masala 1/4 tsp
  • Kasoori methi(Dry methi leaves) 1/2 tsp
  • Salt to taste
  • Oil 2 tbsp
Method:
  • Soak both types of soyabeans in warm water for about half hour,wash them and squeeze out water
  • Take a pressure cooker,pour some oil,and add chopped onions and a tejpatta,and fry them on medium flame till golden brown
  • Add chopped tomatoes,green chillies,ginger, salt,all masalas ,soyabeans and fry them for about 5 minutes
  • Add some water,close the lid and wait for atleast 5 whistles
  • Later check the consistency ,it should not be too watery
  • Garnish it with coriander leaves and serve hot with phulkas, naans or rice,but it tastes best with bhughe chaawal
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.
More (82)

Suggestions/Comments/Views
Name:
E-Mail:
Comments:

Sindhi Cuisines - Taste of community- Recipe Number - 32
Back       Home
Copyright © 2003-2017, Sindhunagar.com, Developed and maintained by AD2000