Sindhi Bhindi Aloo

Long time ago, my father used to have a colleague who was Sindhi. He invited us for dinner one time, I was too little to remember what was on the table, but I sure do remember it was very different than the day to day meals my mom used to make.
               So, I was feeling a little nostalgic and I was searching for Sindhi recipes mainly Shrimp recipes. But I ended up finding a recipe with Okra and Potatoes and it looked super yummy and very different and that is what I made for dinner. But I made a few changes to the actual recipe
               The original recipe called for whole okra, sliced and the masala filled into it. Since I didn't find any fresh Okra I improvised with frozen cut okra. The curry was delicious but I am sure the original recipe would have tasted a bit different. And then I made rice and Sambar

Sindhi Bhindi Aloo (Dry curry made of Okra and Potatoes)

Sindhi Bhindi Aloo

Ingredients:

1. 1 lb Okra fresh ends off and slit (or 12 oz frozen okra thawed)
2. 2 medium small russet potatoes peeled 
3. 1 large or two medium small tomatoes chopped into 1 inch pieces
4. 1/2 teaspoon salt
5. 1/4 teaspoon turmeric
6. 1/2 teaspoon coriander powder
7. 2 tablespoons oil

For Green Masala

1. 1 Serrano green chillie (if you prefer less hot, seeds removed)
2. 1 cup chopped cilantro
3. 1/2 cup chopped red onions
4. 2 big or 4 small garlic pods
5. 1 inch ginger
6. 1/4 teaspoon salt

Grind the items under Green Masala and set aside.

Cut the potatoes into 1 inch circles and slit them half way into two circles. 

Fill the green masala into the potato slits and okra slits if using whole okra.

Heat the oil in a pan and fry the green masala stuffed potato pieces 2-3 minutes on each side. If using whole okra drop them now to the pan. If using cut okra add them to the pan and give it a stir and fry for 3 minutes. 

Add the green masala over the cut okra or if using whole okra add the remaining masala to the pan.

FROM HERE THE STEPS FOR CUT AND WHOLE OKRA ARE THE SAME.

Add the remaining salt, turmeric and coriander powder and give it a good stir. Add tomato pieces, cover and cook for 10 minute on medium low flame. Remove cover and cook till any extra water evaporates and the curry becomes a dry one. Serve with rice or roti

Turkey pot pie

Turkey Pot Pie

                                                          

Pie crust

Ingredients

1. 2 cups all purpose flour
2. 1 teaspoon salt
3. 3/4 cup butter chilled
4. 4-8 tablespoons of ice cold water

Cut the butter into the flour mixed with salt. Add water 1 tablespoon at a time and mix until the dough comes together. Divide into 2 parts cover with a plastic wrap and leave in the refrigerator for 30-60 minutes

Pot pie filling

Ingredients

1. 1/2 tablespoon each of olive oil and butter
2. 3 garlic cloves minced
3. 1/2 cup each of fresh green peas, cubed carrots, spinach, chopped onions, cubed zucchini, cubed potatoes
4. 1/2 teaspoon or more of each chopped fresh rosemary and thyme
5. 2 tablespoons flour
6. 11/2 cups chicken broth
7. 1/2 cup milk
8. 1 teaspoon or less of salt
9. 1/2 teaspoon fresh ground black pepper
10. 2-21/2 cups cooked chopped turkey or chicken

In a pan heat the oil and butter and fry the onions till they become translucent. Add garlic and fry for a minute. Add all the vegetables and sprinkle with 3/4 teaspoon salt and pepper And cover and cook for 7-8 minutes. Move them to one side of the pan. Reduce heat to medium low and add flour and stir and cook for 5 minutes. Add milk and broth which have been warmed a little. Stir to combine. Simmer for 5- 8 minutes. Make sure it's not too thick because it will further get cooked in the oven. If it is too thick add 1/2 cup chicken broth and stir to combine

Roll one part of the prepared dough to fit into a 9 inch pie pan or in my case I used 5 rankings to make personal pies. Press it into the bottom and sides. Divide the pie filling into the rankings or add the whole thing to the 9 inch pie. Roll the other half of the dough and cover the pie. Pole some holes in the pies . Bake for 15 minutes at 350 degrees and 15-20 degrees at 300 degrees. Set aside for 5 minutes before serving

Serve with salad on the side

Simple Salad