Sunday, May 29, 2011

Mirchai Pakoda Chutne-a mei

BM # 5   Day 7

During summers I feel I am in a furnace and just don’t feel like eating anything hot…coolers ,salads are on a hot list…among these cant miss out on chats and preparations with chilled curd.This time have decided to post a Sindhi preparation which is chilled and satisfying to the taste buds.
Mirchai pakoda …..is chilly fritters..chutnea mei..means..in chutney..so today I shall share this recipe of chilly pakodas which are not hot…..not at all. Merged with curd and sweet imli chutney ..chilled to the core they are an absolute relish for summers.

Big green chillies
Salt
Sugar
Water

Besan
 Salt to taste
Pinch soda

Beaten curd

Garnish
Chaat masala
Red chilly pwd
Roasted jeera pwd
Black salt

Boil water in a pan.
Slit the green chillies.
Immerse them in this water adding salt and some sugar(I used about 1tbsp)
The sugar takes away the little spice the chillies have.
Boil for 2-3 minutes.
Drain in a colander.Cool.







Using besan and water make a batter for pakodas.
Add pinch soda bi carb and salt.
Fry pakodas in hot oil till golden brown.
Cool.
Cut into pieces discarding the stalk.
Arrange on the serving platter.
Add salt to beaten curd.
Pour the curd on these pakoda pieces.
Garnish with all spices.
Drizzle Shahi Imli Sonth or sweet imli chutney.
Add some coriander…n mint too if you like.
Chill and serve.
Today is the last day of this Blogging Marathon hope you enjoyed this series of Regional Cuisine where I posted the following SINDHI recipes..........
Besani Aani
Seyu Patata
Sindhi Aaloo
Daal Moong with Satpura
Kachorin ji Kadi
Seyal Maani / Fulka
Badaami Seyal Bhe'

Check out the Blogging Marathoners doing BM#5 along with me 
  Curry in a hurry under 30 min: Aarthi, Divya, Jayashree, Kaveri, Pavani
  Seven Days of Indian Sweets:Gayathri, Priya Suresh
 Seven Days of Microwave Meals: Monika
 Seven Days of Regional Specials:Harini, Vaishali, Suma, PJ
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, Kamalika, Srivalli
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Saturday, May 28, 2011

Badaami Seyal Bhe'


BM # 5  Day 6
Lotus Stem,Bhe’, Kamal Kakdi, Nadru are the various names to this unique root.This is the root of Lotus flower.Is this edible? Yes,sure it is.Infact its seeds are also edible.You could check about this on Wikipedia.Here is a link.
The initial appearance might not be very pleasing but once you chop this….my..what a beauty!!I  simply love its texture and the design format. Children could do some beautiful block printing too.

Buying and cleaning tips……
While buying this root  you should make sure that both the ends are sealed.
After peeling and chopping the ends,cut either straight or diagnol or slices.this depends on the recipe.
After cutting if you observe any mud in these holes remove it by immersing in water for a while and then use a toothpick and pass through the holes where you see mud.W ash till no traces of mud are found.

Now you are ready to cook them.






10-12 pieces…….lotus stem chopped 2’’long and boiled with salt

Coarsely ground paste
20-25……………almonds ,soaked and peeled
1bunch ……..….corriander leaves
2-3 ………………green chilly
5-6cloves..….….garlic
¼ in ………….....ginger
¼ tsp…………...dhaniya jeera pwd
Salt to taste

 600gms……………chopped onions
5-6………………..…roughly chopped /pureed tomatoes
1/4tsp …………...…dhaniya jeera pwd
1/4tsp ……………...red chilly pwd
¼ tsp ......................  turmeric pwd
¼ tsp …………...….garam masala
Salt to taste

After cleaning  boil the lotus stem in a pressure cooker with salt and ¼ tsp oil.
2-4 whistles should be enough,but still check once the pressure drops.
Remove in  a colander.Let cool.
 Make a slit in the center.
Stuff them with prepared paste.
Keep aside.
Sauté onions for 2-4 minutes.
Place the stuffed Bhe’ on these onions.
Sprinkle the spices.
Cook on slow fire.here you need to cover the pan with a thali .Pour some water in the thaali.(this will ensure slow cooking without burning).
When you feel the onions are nearly cooked add tomato puree.again cover with the same thaali(the water will evaporate..you might need to pour some more).
This should be done in about 15 mins in all.

Check!!..if you feel the onions are dry then you might need to add little water.
Stir gently and keep the flame full till the oil leaves the sides.
Garnish.





Since I love crafting I just did a quick block printing with a diagonally cut Bhe’..in metallic color n the leaves and ferns with some crayons!!


Also I managed to get some of the Lotus Flower Seeds…I know they are not very fresh ..but this is all I could manage..you can see this looks something like the gardener’s. watering can…and these little pods inside u snap them open and find this little creamy buttery nut.looks cute …the taste is rather bland…we call this Pabudi…normally they call it by the name lotus nuts or seeds.If you  want to read more on this ..here is a link!




Check out the Blogging Marathoners doing BM#5 along with me 
 Curry in a hurry under 30 min: AarthiDivyaJayashreeKaveriPavani
 Seven Days of Indian Sweets:GayathriPriya Suresh
 Seven Days of Microwave Meals: Monika
 Seven Days of Regional Specials:HariniVaishali, SumaPJ
 Seven Days of Colorful Dishes Kid's Special: Kalyani
 Summer Coolers: Jayasree, KamalikaSrivalli
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Friday, May 27, 2011

Seyal Maani / Fulka


BM # 5  Day 5
Maani is chapatti or fulka.Seyal Maani is chapattis mixed with herbs and tomatoes,made a little mushy and served for breakfast in Sindhi homes.Actually I don’t mind it as a meal or even a evening snack.
Normally made from left over chapattis,but fresh ones too can be used.Today while blogging nostalgic feelings surround me.I remember my grandma,making this dish for me.Amma as we fondly called her,would make this oily and spicy,with a taste that cant be achieved by me.There are different versions of this particular dish,one such one is Hara Samosa…but I like this the best!!Well lets come to the recipe now…

6…………whole wheat chapattis
3………….tomatoes(pureed)
¼ tsp…….. red chilly pwd
¼ tsp……... turmeric
½ tsp ……..dhania jeera pwd
Salt to taste
2tb sp ……..oil

Coarsely ground paste…..

1 big bunch..coriander
8-10cloves ...garlic
¼ tsp……….ginger
2………...….green chilly
½ tsp ……….dhania jeera pwd
½ tsp ……….red chilly pwd
¼ tsp………..turmeric
Salt to taste
2tb sp……….oil

Make a coarse paste of the above ingredients.add oil after the herbs and spices have blended well.
Apply this paste to your chapattis.
Break into small pieces.
Heat oil in a pan.
Add the left over green paste.
Saute’.
Add tomato puree.
Saute’
Add the spicies.
Add the broken chapatti pieces.
Saute’
Add water.
Let it cook on full flame for a few minutes.
Cook till soft and mushy on slow fire.
.








In winters you could use fresh garlic,this really enhances the flavor.Also serve it piping hot..trust me you will relish the dish!

Check out the Blogging Marathoners doing BM#5 along with me 
  Curry in a hurry under 30 min: Aarthi, Divya, Jayashree, Kaveri, Pavani
  Seven Days of Indian Sweets:Gayathri, Priya Suresh
  Seven Days of Microwave Meals: Monika
Seven Days of Regional Specials:Harini, Vaishali, Suma, PJ 
  Seven Days of Colorful Dishes Kid's Special: Kalyani 
Summer Coolers: Jayasree, Kamalika, Srivalli
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Thursday, May 26, 2011

Kachorin ji Kadi

BM # 5  Day 4
Tomatoes are extensively used in Sindhi dishes.Today I have choosen a curry where the gravy is just with tomatoes.Udad daal has been used for kachori.
These are tiny fried dumplings immersed in light tangy  tomato gravy.You could say something like Rasam Wada!The spices here are different and the addition of sev  changes the taste completely……and this curry is served with a chapatti or a sindhi fulka.
Kachoris….
½ cup…….udad daal
1 …………green chilly
Salt to taste

Gravy….
5-6……….. tomatoes
¼ tsp………red chilly pwd
¼ tsp ………turmeric pwd
½ tsp………dhania jeera pwd
1tsp………..wheat flour
Salt to taste

Tempering…
2tbsp……….oil
2-4 tsp……...musturd seeds
Pinch……….hing
Garnishing……ready sev(vermicelli made from chickpea flour)
Coriander

Kachoris
Wash and soak the daal overnight.
Add green chilly and salt.
Grind to a fine paste.
Whip well.
Fry small tiny balls( kachoris) till light golden..

Gravy
Heat oil.
Add pureed tomatoes.
Cook for about 5 minutes.
Add spices and the wheat flour.
Add water.keep the consistency of the gravy very light…something like that of a light soup.
Let boil.
Add kachoris.
Boil.
Cover for 2-3 minutes.the kachoris will now swell up.
Sprinkle sev lavishly.
Temper with mustard seeds and hing.
Garnish with coriander.


Check out the Blogging Marathoners doing BM#5 along with me 

 Curry in a hurry under 30 min: AarthiDivyaJayashreeKaveriPavani
iSeven Days of Indian Sweets:GayathriPriya Suresh,
 Seven Days of Microwave Meals: Monika,
 Seven Days of Regional Specials:HariniVaishali, SumaPJ
 Seven Days of Colorful Dishes Kid's Special: Kalyani 
Summer Coolers: Jayasree, KamalikaSrivalli


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Wednesday, May 25, 2011

Daal Moong with Satpura

BM # 5   Day 3
Daal moong is a typical Sindhi breakfast but since everybody prefers a lighter breakfast it is shifting  from breakfast to lunch.

A combination of two pulses cooked separately,garnished with spices ,onions and chutneys it is absolutely a feast by itself.
A simple sindhi phulka or a satpura goes very well with this.
 

For the yellow daal
1 cup…….yellow moong daal
¼ tsp…….turmeric
Pinch ……ellaichi pwd
Salt to taste
Wash and soak daal for about 2hrs.
Cook with turmeric.ellichi pwd and salt till soft and mushy.
Blend it well with a wooden blender.

For the moong
1cup…….green gram(moong)
¼ tsp……turmeric
Salt to taste
Wash and soak moong for 2 hrs.
Pressure cook with turmeric and salt .after one whistle cook on slow flame for about 5-8 minutes.the moong should be soft and well cooked.

Spice garnish
Red chilly pwd
Dhaniya pwd
Aamchoor pwd
Garam masala

Other garnishes
Finely chopped onion
Green chutney
Sweet imli chutney

Tempering
2-4 tsp …..ghee
¼ tsp…….shahi jeere/jeera 

Assembling
In a serving bowl put a layer of moong.
Another layer of cooked yellow daal.
Sprinkle spices generously.(u see there is no spice in both the daals)
Heat ghee add shahi jeera..let crackle..pour on spices.
Garnish with onions ,coriander mint and the chutneys.

the satpura
The satpura is a layered paratha.Sat means ‘seven’ and pur means ‘layers’.It is made from regular chapatti dough.


All you have to do is.....
Make a thick ball of dough.
Roll it.
Smear with ghee.
Sprinkle salt, red chillies and a little dry flour.
Spread it around the rolled roti.
Cut strips.
Place these strips one on top of the other .
Roll and bring them together to form a ball.
Roll again .
Cook on a hot gridle till both the sides are crisp smearing it with ghee.




Check out the Blogging Marathoners doing BM#5 along with me 

 Curry in a hurry under 30 min: AarthiDivyaJayashreeKaveriPavani,
 Seven Days of Indian Sweets:GayathriPriya Suresh,
 Seven Days of Microwave Meals: Monika,
 Seven Days of Regional Specials:HariniVaishali, SumaPJ
 Seven Days of Colorful Dishes Kid's Special: Kalyani
 Summer Coolers: Jayasree, KamalikaSrivalli

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Tuesday, May 24, 2011

Sindhi Aaloo




BM # 5  Day 2
An absolute hot favourite of all Sindhis.Yes these are fried,but I am sure we all do indulge into fried food once in a while.Many a times I have tried to make these in different ways to avoid that extra fat...but ....no, the taste of these is really amazing!so I stick to the original recipe...

4-5 ..............potatoes
....................oil for shallow frying
1/4  tsp.........turmeric
1/2 tsp..........chilly pwd
1/4 tsp..........aamchoor pwd
1/4 tsp..........dhaniya pwd
salt to taste

Heat oil.
Add potatoes .
Sprinkle salt.
Fry for a few minutes.
Cover and cook on slow flame till soft.
Remove the excess oil.
Sprinkle spices.
Cover and cook for 2-3 mins.
Serve garnished with corriander leaves.


These are served with many sindhi dishes though they taste amazing on their own too.
some of the serving options are....with...
Sai bhaji
Koki


Check out the Blogging Marathoners doing BM#5 along with me 


 Curry in a hurry under 30 min: AarthiDivyaJayashreeJayasree, KaveriPavani 
Seven Days of Indian Sweets:GayathriPriya Suresh 
Seven Days of Microwave Meals: Monika
 Seven Days of Regional Specials: Cool Lassi(e)HariniVaishali, Suma 
Seven Days of Colorful Dishes Kid's Special: Kalyani 
Summer Coolers: KamalikaSrivalli


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Seyu Patata



BM # 5  Day 2
Seyu-patata is a traditional ,rich Sindhi breakfast.Seyu is nothing but fine wheat vermicilli and patata is fried potatoes. Normally this is prepared on special occassions or festivals.In olden days the raw seyu were prepared with fingertips and then dried but now we have these ready machine made  packets.These are very fine and delicate so one needs to be very careful....These are accompanied with fried potatoes and roasted papad.

100gms.........wheat seyu (fine  vermicilli)
2tbsp............ghee
1/4 cup.........sugar
1/2 cup ........water
cardamon pwd

garnish.....
almonds and pistachios 
Roast the seyu in ghee till pink.
Add water.
As soon as the water is absorbed add sugar and cardamon pwd.
Simmer for a few minutes.
Garnish with chopped almonds and pistachios.
Serve with fried Sindhi aaloo.



and now the sindhi aaloo.....I  am creating a new post for this as these potatoes are a combination with many dishes.Check out!!

Check out the Blogging Marathoners doing BM#5 along with me 
 Curry in a hurry under 30 min: AarthiDivyaJayashreeJayasree, KaveriPavani
 Seven Days of Indian Sweets:GayathriPriya Suresh
 Seven Days of Microwave Meals: Monika
 Seven Days of Regional Specials: Cool Lassi(e)HariniVaishali, Suma
 Seven Days of Colorful Dishes Kid's Special: Kalyani 
Summer Coolers: KamalikaSrivalli

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