Authentic Sindhi Koki

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Sindhi koki -  is one of the most famous dishes from Sindhi cuisine , Sindhi Koki is a flatbread with a fabulous taste and interesting texture.  It is a breakfast dish made out of wheat flour, gram flour, spices, onions and fresh herbs.  This is most relished snack by Sindhi people, mostly eaten with butter,curd,pickle and papad.Grab some HOT CHAI and you will end up eating a quick fix, filling and most satisfying breakfast.      Unlike a chapati or a paratha, that we usually eat, this is not very soft but is meant to be a little crunchy, chewy, and slightly hard.      While the soft onions add a little sweet taste too it, the addition of coriander leaves makes it look a lot more attractive.Sindhi koki remains absolutely fresh for 24 hours without refrigeration.       Because of this reason, Sindhi koki is the most preferred flat-bread that people generally carry for a picnic or travel.It also suits best for a perfect lunch box meal. Course : Breakfast   Cuisine
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Methi Matar Malai

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Methi Matar Malai is a delicious and popular North Indian curry made with fenugreek leaves, peas and cream. It can be found in the menu of most North Indian or Punjabi restaurants. A creamy and luscious curry, which is packed with the goodness of greens, Methi Matar Malai needs no introduction. Along with Methi and Cream, Matar is also added which gives it a beautiful texture and taste. If you love Paneer, you can even add small pieces of Paneer in this rich curry, for the extra protein. You can also add Kasuri Methi in the end, to give it more flavour.
        It is known for its combination of mildly sweet, spicy and mild bitterness taste in each serving. it is ideally served with choice of indian flat bread like roti, chapati but can also be served with rice also.

Ingredients

For Masala Paste:
  • 2 tsp oil
  • 1 onion, slice
  • 2 chilli, slit
  • 1 tsp ginger garlic paste
  • ¼ cup cashew / kaju, soaked

For Curry:
  • 3 tsp oil
  • 1 tsp cumin / jeera
  • 2 cup fenugreek / methi, finely chopped
  • 1 cup water
  • ½  cup cream
  • 1 cup peas / matar
  • ½ tsp sugar
  • ¾ tsp salt
  • ¼ tsp garam masala

Method For Making Methi Malai Matar

  • In a large kadai heat 3 tsp oil and splutter 1 tsp cumin.
  • After that, add the prepared masala paste and saute well.
  • saute until the oil is separated from sides.
  • add in 2 cup fenugreek and saute for 2 minutes.
  • add in 1 cup water and ½ cup cream.
  • mix well making sure the cream is well combined.
  • add in 1 cup peas, ½ tsp sugar and ¾ tsp salt.
  • mix well, cover and boil for 8-10 minutes or until the peas are cooked well.
  • the curry turns creamy, adjust the consistency as required.
  • now add ¼ tsp garam masala and mix well.
  • finally, enjoy methi matar malai with roti or paratha/naan or jeera rice.


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