397 replies to this topic

[SAUCY]

Seyal Teevarn (Lamb Chops Cooked in a Secret Family Sindhi Recipe)

Portion: Serves 8

Ingredients:

1 kg Mutton Chops
6-8 Baby potatoes
5-6 Big Red onions - Medium chopped
5-6 Big Tomatoes - Medium chopped
1 Big pod of Garlic + 3 inches of Ginger or 2 tsp of Ginger + Garlic paste
4-5 Green Chillies chopped
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Peppercorns (Kali Mirch) - crushed not powder
2 tbsp Garam Masala Powder
2-3 Bayleaves
2-3 Big Black + 2-3 Green Cardamom (Elaichi)
1 cup fresh curd/dahi/yoghurt
10 tbsp of cooking oil
chopped Coriander Leaves -  for garnishing
Salt to taste
100 ml water

Method:

On high flame, heat all the oil in a big deep pan or your pressure
cooker, fry the ginger + garlic for 1 min, add all the onions
and fry until light brown. I prefer red onions as the pungency goes best with meat dishes, add the mutton and fry it for another 10-15 minutes . Half way thru frying the mutton add the turmeric, red chilli, garam masala powders, green chillies, bayleaves, black pepper and salt. Later add the tomatoes and
cook till dry. Then add the curds and cook for 5 mins. Add the water and the baby potatoes. Keep stirring well at all times as we are cooking on high flame.

Now from here we either cook the meat further on low fire for 10 mins with the pressure cooker lid but without the whistle or we pressure cook it for 3 whistles. The gravy must be thick. These are my approximations, kindly use your judgement.

Sprinkle some chopped coriander leaves on top and serve.

The meat should be fresh as it will cook faster, if it is frozen then thaw it in a microwave for 15-20 mins. Most microwaves have auto settings, you press defrost, meat, 1kg and start.

This dish goes best with hot rotis, chappatis or pao.

Enjoy !

SAUCY

[Sneha]

Saucy, your recipe is identical to my Uncle's and I'm sure it tatses great. And I thought you had a chinese restaurant.

[Ash]

Sorry for being curious but what does 'Seyal' mean? I'm disappointed too that you dont have a chinese restaurant, I was hoping you might part with a recipe for corn curd.

[waaza]

'seyal' in Hindi means 'to cook with onions and herbs without adding water'.
I think those ubiquitous potatoes have found their way into this recipe, too?   necessitating adding water.
cheers
Waaza

[Suresh Hinduja]

Saucy does have a chinese restaurant running under him. Maybe he doesnt want to part with the recipe for corn curd.

[SAUCY]

Suresh - when you say I have a chinese restaurant running under me, please tell people that you mean it literally, there is one very nice chinese restaurant in a shop in the building I live in.

Sneha - Sindhi huh ? No I dont own a Chinese restaurant, cooking is a hobby, I like to try different things, Chinese is something which is easy to pick up. I cook when I need to de-stress my otherwise extremely stressfull business life.

Ash - I promise I dont own a  chinese restaurant, I wish though. Corn Curd recipe I have asked, I shall try and get it for you soon.

Waaza - Spot on, well done, et tu sindhi ? the reason I have said to add water here is becoz some curds could be thick or you can semi boil the potatoes and add to the dish.

[Unicorn]

Saucy-what have you done to me. ???   Now I'm craving for my mom's seyal mutton!!!.  And she is miles and miles away from me.

She has a quicky recipe. She bhunos the onions, garlic, ginger and meat together. Then bhunos a little more after adding the tomatoes and the spices. Cooker lid closed, and about 15-20 minutes later, you have the most delicious melt-in-the-mouth meat ever. She suggests a somewhat larger than usual quantity of garlic-ginger and garam masala for this method.

[Suresh Hinduja]

'seyal' in Hindi means 'to cook with onions and herbs without adding water'.
I think those ubiquitous potatoes have found their way into this recipe, too?   necessitating adding water.
cheers
Waaza

Waaza, you  are right, Seyal is another term for bhuno(pro:bhooknow) but you may not want to to go around using this word as it is comprehensible only to people who have roots in  Mohen jo daro

Incidentally Jim and Waaza are two non-indians who can give us a run for the *maani.
*maani = meal

[Ash]

Suresh - when you say I have a chinese restaurant running under me, please tell people that you mean it literally, there is one very nice chinese restaurant in a shop in the building I live in.

Tee Hee!

[waaza]

'seyal' in Hindi means 'to cook with onions and herbs without adding water'.
I think those ubiquitous potatoes have found their way into this recipe, too?  necessitating adding water.
cheers
Waaza

Waaza, you  are right, Seyal is another term for bhuno(pro:bhooknow) but you may not want to to go around using this word as it is comprehensible only to people who have roots in  Mohen jo daro

Incidentally Jim and Waaza are two non-indians who can give us a run for the *maani. <!--emo&
*maani = meal

Suresh,
I hadn't connected seyal and bhuno ( I know) but it makes sense (little else does these days, but hey).  

Is chicken cooked by this method too?

BTW, the lactose in the curds helps to produce a range of new flavours with the protein from the meat, but it needs very little water to do this, so I say it makes sense. Would you use full fat curd for this??

cheers
Waaza

[Suresh Hinduja]

Waaza,
There is a seyal murghi also, perhaps Unicorn can post a recipe for it.

Curds add a richness to the gravy and depending on the PH value, may 'c l a r i f y'  the flavours. Curd/yoghurt/dahi is made daily in most households with leftover milk. In my house the cream is skimmed and collected for making Ghee.

[Suresh Hinduja]

Elsewhere on the Indian breakfast thread are Kokis

[waaza]

Waaza,
There is a seyal murghi also, perhaps Unicorn can post a recipe for it.

Curds add a richness to the gravy and depending on the PH value, may 'c l a r i f y'  the flavours. Curd/yoghurt/dahi is made daily in most households with leftover milk. In my house the cream is skimmed and collected for making Ghee.

thanks, Suresh,
the acidity of the curds is something I have not given much thought to. If the curdling is done by the right bacteria (and I'm sure there are many genera of bacteria that would do it) then the product may be a bit variable. However, the souring agent produced (hopefully lactic acid) is not a strong acid and the pH would not be too low. If it were, it would inhibit the lactose-amino acid reactions mentioned above.
Presumeably strained curds would be appropriate here, as most of the lactic acid would be strained away

cheers
Waaza  ???

[Unicorn]

There is a seyal murghi also, perhaps Unicorn can post a recipe for it.

Sure can do..... it will take some time though. Couple of days maybe, so please be patient.

Thanks.

[Suresh Hinduja]

There is a seyal murghi also, perhaps Unicorn can post a recipe for it.

Sure can do..... it will take some time though. Couple of days maybe, so please be patient.

Thanks.

Patient.

[SAUCY]

Hi all - I started this topic becoz I wanted Sindhi cuisine to be known to everyone, specially for people who live far away from India, they can try and get some home cooking going there, when they miss it most. So lets see some more recipes being posted here ok. Suresh ? Anybody else ? (Unicorn, I know Mum's cooking is always the best, and they make it look so easy na ?)

[Suresh Hinduja]

Saucy,
Here you go, this my version of the traditional:

                Bhee Masala (Lotus root)

[Unicorn]

One Seyal Murghi , coming right up!

4 large onions, roughly chopped
1/2  cup cilantro leaves
1" x 1/2 " fresh ginger, peeled
6 cloves garlic
3 small tomatoes
3 green chiles (add more if you like spicy)

1/2 cup oil
1 cinnamon stick-about 2 inches
5 cloves
10 peppercorns
3 green cardamoms
1/2 tspn turmeric powder
1 Kg Chicken, cut into small pieces
salt
3 tspns coriander powder
2 tspns cumin powder
2 tspns chilli powder
3 tbspns yogurt, whisked
1/2 cup water

Place the onions in a blender and puree.  Remove and set aside.
Then place the cilantro, ginger, garlic, tomatoes, chiles in the same blender and process until smooth. Add a few spoons of water, if required, to get a smooth paste.

In a heavy saucepan, heat the oil and add the  whole spices.  When the spices start crackling, stir in the onion puree. Cook, stirring every now and then, until the onion puree turns a light browns. Add the tomato-cilantro paste and sauté until the water evaporates and the oil separates. Add the turmeric powder, and cook for 30 seconds. Now add the chicken, followed by salt, coriander powder, cumin powder, chilli powder.  Sauté for about 5 minutes, then add the whisked yogurt and sauté another 3 minutes. Add 1/2 cup water, cover, and cook until the chicken is soft.

The gravy will be be thick-textured, because of the large quantity of onions. Serve with thick slices of  bread, roti or pulao.


I made this last night and served it with Asiago cheese bread from Panera.


Edited to add Unicorn's photo sent via email. Thanks.

[Ash]

Unicorn,
Doesnt the yogurt split if you add it and cook further?
I must confess I have never made this one but similar recipes have sometimes given me a problem. It makes no difference to the taste though.

[SAUCY]

Unicorn -  wow that looks yum.