Manni Sel is one of my very favorite Sindhi dishes. Sindh is a province that used to be in India before partition, but is now in Pakistan. Manni Sel is usually made with rotis or bread ( Indian bread) that is at least a day old. These rotis are soaked in a delicious cilantro and mint based gravy.
I don’t make rotis so I just use Trader Joe’s tortillas as a substitute. They work great. You could use any of your favorite tortillas or rotis in this recipe. Make sure that when you cook this dish – you don’t put too much of the rotis in it – as it will become too dry. Keep the dish nice and gravied as the rotis tend to continue soaking the gravy long after the cooking process is done. This dish freezes really well too.
Nobody makes Manni Sel better than my best friends mother, Veena Thani does. I just love all her recipes because they are simple, really healthy and so so yummy!
Bitter gourd (karela) is a vegetable that I really didn’t grow up loving. The only way I could tolerate it when I was younger was when it was deep fried and covered in spice.
This spicy sautéed karela recipe however, changed my whole relationship with this vegetable for me. Maggie who makes the best Trini food ever – makes Karela in the simplest, most delicious way.
You can make this dish as spicy as you wish – just increase or reduce the number of chili peppers – and you can use whatever peppers you have but tasty peppers is the key to this recipe. This recipe is best cooked in a cast iron or nonstick pan.
All I need is a bowl of dal to go with this karela and life is good!
A while back I posted this recipe for a keema (minced meat) with kale. Here is what I did with the leftovers. I just stir fry it with rice – kind of like a desi version of fried rice – dollop some ghee on top and you have a band new dish. Here is the recipe for the keema with kale. Serve this rice with my Beet Raita.
You can adjust the quantities in this recipe as per how much you have leftover.
Recently I made a really easy sheet pan cauliflower (gobhi). Here is what I did with the leftovers the next day for lunch. I rolled them up into a Kathi roll – threw in some condiments and it was a totally transformed dish.
I always make a concoction of sliced onions, lemons and chili to put in my Kathi roll but this time I had some purple cabbage lying around which I added to this mixture and the results were just brilliant. The cabbage added and a really nice crunch and made them that much healthier. If you have some mint chutney on hand, serve with the rolls – it will really kick the flavor profile up a notch.
If you wish to keep the roll vegetarian just skip then egg in the roti. Here is a link to the recipe for the sheet pan cauliflower.
There are many different kinds of Kathi rolls and ways I make them but these are the ones that we grew up eating in my mother’s kitchen in India . The chicken filling recipe is really easy and tastes better if you marinate it overnight or for a few hours at least.
For the roti (wrap) part you can make your own (which I never do) or use any ready made medium sized tortillas or rotis. You can choose to add the egg or skip it but let me tell you that my favorite kathis are always the ones where the egg on the roti is doubled!
This recipe has multiple steps to it but is actually quite easy.
There is rarely a Biryani that is grander than one made with mutton. Generally – making a traditional biryani takes much time and effort like my recipe for Shakira’s Mutton Biryani which I had posted sometime ago.
This recipe is a much simpler, homier version made in my mother’s kitchen and it also absolutely delicious. Biryani is best made with pure ghee. You can substitute this recipe with chicken too in which case you need not precook the chicken as we do in this recipe.
Luchi aloo is Kolkata’s version of Puri Aloo but it’s so much better especially if you eat it on the streets. There’s nothing like a piping hot luchi, smothered with spicy curried aloo. Here’s a great homemade version of this recipe.
I can’t stop raving about my favorite organic CSA farmer Peter Paniccia of Pietro’s Coop and his hot peppers. This past year, he showed me a really great way to cook these peppers.
It was so yummy that I pretty much ate the whole pan of peppers myself – don’t ask what happened to my stomach the next day! Next time I will show some restraint (or maybe not)
Chadachadi is a Bengali dish that is made with a hodgepodge of leftover vegetables. There is a strong flavoring of mustard seeds and mustard oil that gives this dish a distinctive tangy, depth of flavor.
My awesome organic CSA farmer Peter Paniccia of Pietro’s Coop comes bearing baskets full of wonderful produce. One of my very favorites is his hot peppers.
I just love the vibrant kick these peppers add to pretty much every dish I make. Here is a recipe where I actually manage to preserve these hot peppers so they will last me through the winter months. I use a spoonful of this is so many dishes from pastas, to sandwiches or in dips and so on.