In a pressure cooker, dry roast 3/4 cup thick fada (broken wheat). Take them out and set aside. Heat a tablespoon on ghee and add a small piece each of cinnamon stick and clove. Add the fads back and roast on low until it turns golden brown - about 5-7 minutes. Add tbsp each of chopped cashew, almonds and raisins and roast for another minute or two. Add 2 cups of water and 3 tbsp of milk. Let it all come to a boil. Add 3/4 cup sugar and let it dissolve completely. Add a small pinch of salt. Now close the pressure cooker and cook till two whistles on low heat. Turn off the gas and let the pressure release naturally for about 10 mins. Add ground cardamom and serve.
Sindhi Kadhi Vegetables Carrots, tomatoes, Doodhi, Bhee, Kachalu (arbi), Suran, potatoes, Seeng, Bhindi, white peas, Guar. Method Chop and wash all the vegetables (keep potato skins on, do not peel peas). Cut bhee slanting so as to reduce fibre. In a large pot, heat oil. Add methi & jeera (1:2). Once it crackles (methi should not become dark). Add besan and roast till dark pink. When it’s about to finish roasting, add curry leaves and heeng. Then add water and stir. Add haldi and boil for a while. Now start adding vegetables in the following order: Suran, bhee, guar, finely chopped ginger, tomatoes, big pieces of green chillies, carrots, large pieces of potatoes (give small cuts in potatoes so that the spices go in). Remove the tips of green peas. Kachalu, doodhi, green peas, seeng. Add salt, kokum. Let it boil till most of the vegetables are cooked. Now add tamarind water, red chilli powder. Finally add bhindi and fresh coriander, cover and let it cook for a few more mins on ...
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