Dish name: Bhindi ka Raita

Dish Type: Side dish

Raita acts as cooler in contrast to the hot and spicy chutneys and spicy Indian food.

Ingredients:

200 gm curd

50 gm ladies finger

50 ml oil

20 gm chopped green corianders

Salt (according to taste)

Method:

Step 1: Remove the crown and the tip of ladies fingers. Cut it into thin round slices.

Step 2: Shallow fry the ladies fingers till they turn golden.

Step 3: Beat curd and add fried ladies fingers in it.

Step 4: Sprinkle green coriander leaves before serving.

Note: In South India, where foods is generally hotter than in the North, natural yogurt and boiled rice are traditionally served at the end of a meal to calm the stomach down.


Dish name: Makhana Raita


Dish type: Side dish

Taste: Salty

Makhana raita is a yogurt or 'dahi' dish made of makhana that makes an important part of a North Indian, everyday meal.

Ingredients:

200 gm curd

50 gm Euryl ferox (mahana)

5 ml oil

20 gm chopped coriander leaves

Salt (according to taste)

Method:

Step 1: Heat oil in a pan.

Step 2: Fry the makhana in it.

Step 3: Beat curd and mix salt, fried makhana and coriander in it and your makhana raita is ready to be served.

Note: Dishes like biriyanies, pulaos and khitchries are excellent served with a bowl of chilled raita. Many raitas are suitable for use as small 'dips', but generally served in generous portions with a meal.


Dish name: Balai Ka Tukra


Dish type: Dessert

Taste: Sweet

This delicious recipe is also called shahi tukra .This is a mouth watering sindhi recipe and a great dessert for times when you are in hurry. Don’t miss to devour on this royal dessert in this auspicious festival.

Ingredients:

250 ml milk

30 gm sugar

2 gm fragrant screw pine

10 gm pistachios

30 gm dried whole milk

6 slices of bread

10 threads of saffron

Ghee

Method: 

Step 1:
Remove the brown side of the bread.

Step 2: Heat ghee in a pan and deep fry breads in medium till they turn into golden brown colour.

Step 3: keep 50 gm milk separately. Boil rest of the milk.

Step 4: Add sugar, crushed dried whole milk and simmer the milk until it’s reduces to a thick but pouring consistency.

Step 5: Mix saffron threads.

Step 6: Soak bread slices in the stored milk and place them on serving plates.

Step 7: Pour the thick milk over the arranged bread. Garnish it with fragrant screw pine and pistachios.

Step 8:
Serve chilled or warm as per your wish .

(Recipes given by Sous Chef Nitin Ranjan and Master Chef Sartaj Khan)

(Sakhi)