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Seyal Phulka (Leftover Rotis in Garlic tomato curry)

Alka Keswani — Fri, 26 Feb 2010 06:41:28 +0000

Seyal Phulka Spring announced its arrival, winter bid adieu, and summer is almost knocking at the doors. Holi(Indian Festival of colours ) is just few days away, and I am as usual grumpy and lethargic. No changes in SEASON of my MOOD. The diet regime seems to be improper, leaving me dull and tired whole day. I need to breakup my meals into more sensible way and include some more antioxidants and proteins too. Of late we had been socializing more, that ends up in many unwanted calories in the body and the fight to get rid of those extra calories is proving to be strenuous. On the whole, I am literally dragging myself to the daily grind, day after day. I am still researching (Highly dependent on Google for that) on consumption of protein shakes before work outs in Gym.Till now, I haven’t reached to any conclusion since there seems to be a lot of difference of opinion amongst people. Do you have any first hand information on that? Do share that with me please. I do not want lethargy to be an excuse for not working out 😉 Coming to Recipe of the day, it has nothing to do with diet food or wonder milkshakes. Instead it has got something to do with leftovers..yeah, leftover rotis/phulkas. Watch Recipe video here: This is one very popular way of cooking with some leftover rotis , turning those into tangy, spicy morsels . And its so simple to cook, with just few basic ingredients. Print Seyal Phulka (Leftover Rotis in Garlic tomato curry) Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: 2 A simple and delicious way to enjoy leftover rotis, phulkas (unleavened flatbreads) Ingredients 4 Leftover Rotis (at least one meal stale) 2 Green chillies chopped (adjust as per taste) 3 small Tomatoes (Or 2 large), grated 7-8 Curry leaves ½ tsp Mustard seeds 5-6 Cloves of garlic ¼ tsp Turmeric Powder 1 tbsp Coriander powder ¼ tsp Red chilli powder Handful of Coriander leaves Salt as per taste 2 tsp oil 11/2 cup or more of water (Explained below) Method In a kadai or frying pan, take 1 tsp of oil, heat it, add chopped garlic, saute till it changes colour, add curry leaves and mustard seeds and let the seeds splutter. Quickly add grated tomatoes, chillies, salt, turmeric and coriander powder and fry on high heat till the raw smell of tomatoes go away and the oil separates out.Add water. When the mixture starts bubbling, tear the rotis into bite size pieces, and add to the boiling mixture. Add coriander leaves and let it cook on medium to low flame with the lid covering the pan Cook till all the water is dried up.Garnish with some more coriander and a drizzle of freshly squeezed lemon juice adds the holy tang to the yummy and easy to cook Seyal phulka.Enjoy ! 3.5.3251

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A Healthier Mooli Paratha~Muriyah Waaro Phulko

Alka Keswani — Thu, 23 Apr 2009 01:05:24 +0000

Firstly Let me Thank , all of those wonderful people who shared the tips on how to keep a kid occupied at home during Holidays. I am surely trying to follow all the suggestions given by you. I am not comfortable with Summer Camps and practically speaking there aren’t any good options available around our place. So for now, the mornings are spend watching some cartoons on T.V, afternoons in practising some Keyboard (Piano) lessons . Thanks to dear hubby who got this wonderful book ,where the notes are explained in such a simple way, that now our son is able to READ and practice on his own . Of course Hubby dear had llabelledall the keys on keyboard for quick identification . And Sk ,Thanks a lot for this wonderful gift (A keyboard) ! Some cycling in evenings, to the nneighbouringpark, ensure that he is getting that necessary physical movement (and walking besides him makes sure that I too, am exercising) Some Indoor games, and some computer lessons keep him occupied till night..Then he has some frequent visits to his grandparents too. so until he get bored of this schedule, I am enjoying his vacations 😉 Coming to Today’s recipe, its nothing but the regular Mooli paratha, with some added health quotient in the form of grated carrots. Since the Red juicy carrots had bid adieu , the orange ones are not accepted in salads by my kid. Well, to share a truth, I too am not fond of those orange coloured carrots, but since some β-carotene is necessary in regular diet, I find it easier to use these orange carrots in Pulav, Noodles, and in Parathas , than munching tasteless bits of these in salads. Gajar Moori waaro Phulko( Carrot Radish Paratha ) The stuffing rolled ! Print A Healthier Mooli Paratha~Muriyah Waaro Phulko Rating 5.0 from 1 reviews Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 3 A healthier, Radish and carrots stuffed paratha Ingredients Radish 2 Carrot 1 Salt Turmeric powder few pinches Chopped Saayi thoom (Fresh Garlic) 2 spoonful (optional ) Green chillies 2-3 Coriander leaves Cumin seeds ½ tsp Few crushed Dried Pomegranate Seeds(Annardana) (optional) Red chilly powder/Black pepper powder as per taste(I like the flavor of black pepper powder, but many prefer Red one) Radish 2 Carrot 1 Salt Turmeric powder few pinches Chopped Saayi thoom (Fresh Garlic) 2 spoonful (optional ) Green chillies 2-3 Coriander leaves Cumin seeds ½ tsp Few crushed Dried Pomegranate Seeds(Annardana) (optional) Red chilly powder/Black pepper powder as per taste(I like the flavor of black pepper powder, but many prefer Red one) Whole Wheat flour 2 cup Water to knead flour Salt as per taste Red chilly powder/Black Pepper powder ¼ tsp(Adjust as per requirement) Oil to roast the parathas Whole Wheat flour 2 cup Water to knead flour Salt as per taste Red chilly powder/Black Pepper powder ¼ tsp(Adjust as per requirement) Oil to roast the parathas Either some cloth pins to pinch you nose or some room freshener, because during the period of salting Radish, your kitchen will stink like anything.So if you are making it for the first time, be prepare for it 🙂 Method Peel , wash and grate radish and carrot , add some salt and turmeric powder(Note in case of Mooli parathas Turmeric is to be added,but in this case, since I added carrot too, so I didn't used Turmeric powder) and keep aside for about 20-30 minutes. Later squeeze the grated radish and carrot properly so as to squeeze out all the water (You can use this water to knead the dough, in that case, add little or no salt in dough as the water already has salt) Add chopped saayi thoom (Or else you can also use 2-3 cloves of dried garlic), coriander leaves and chopped green chillies , cumin seeds, crushed pomegranate seeds and a little of salt, and mix properly Knead a soft dough,by mixing wheat flour, salt, red chilly powder/Black pepper powder and some water Roll out a small portion of the dough and place some amount of the stuffing in center Wrap it, so as to form a stuffed ball again and carefully roll it into thick chapati (It could be too cumbersome, as radish mixture tend to come out of chapati and stick to rolling pin, so dust some dry wheat flour on rolling board and rolling pin too) Place it on a hot griddle and cook it on medium flame , tossing it regularly and greasing it with little oil at intervals Serve it hot with curd or boondi raita, papad or achaar, or Dahi wada 2.2.1 Enjoy The Tasty and Healthy Bites…..

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Dal Moong ~A healthy Breakfast

Alka Keswani — Mon, 20 Apr 2009 05:09:57 +0000

Dal Moong is a typical Sindhi Breakfast item, and is more famous as a Morning Street Food. Well, this means that generally Dal moong , along with Dal pakwan, Makhni Dal , sold at Thelas or as street food in morning , are preferred by Sindhis . A very simple to make, Dalmoong is a wonderful combination of Yellow split beans (Moong ki peeli dal) , and Green Grams (sabut Moong), cooked till mushy and topped with some spices and vegetables like boiled potato, beetroot, raw mango etc, with some tangy tamarind chutney is relished with some Koki or even Phulka Though the moong available at such thelas have a very distinct(Read….Better) taste, but still home made food is always healthier isn’t it? Moong and dal are cooked separately and then while serving , take moong in a bowl, and pour few spoons of dal over it ,on half of the side, and garnish it. The recipe of moong varies , some make these with onion and ginger garlic, other prefer just ginger garlic base, while some use just dry masalas to flavor the otherwise bland green grams Print Dal Moong ~A healthy Breakfast Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 3 Nutritious Moong beans and yellow Dal topped with boiled vegetables Ingredients Sabut Moong 1 cup Green chillies 2 Salt Kamaal Patt (Tej Patta) 1 Turmeric powder ¼ tsp Garam masala powder 1 tsp Red chilly powder ½ tsp Coriander powder 1 tsp Ginger garlic paste(optional) 1 tsp Amchoor powder 1 tsp Oil 1+1 tsp(1 tsp for moong, and one for tempering ) For Garnish Boiled, peeled and chopped Potato 1 Boiled, peeled and chopped Beetroot 1 Finely chopped onion, raw mango, Tomato 1 each Coriander leaves Tamarind chutney and Green chutney(Coriander and mint chutney), either or both 1 tsp per serving Method Pick, rinse several times and then soak moong for few hours In a pressure cooker, take 1 tsp of oil and add tejpatta, after a minute add ginger garlic paste(optional) and saute till the rawness of Ginger garlic paste is gone . I skipped this step 🙂 Add the soaked moong, salt and turmeric powder,chopped green chilllies and add water (should cover moong properly) If you have soaked moong for few hours, add less water or if you are cooking moong without soaking, add water tad more than double the quantity of moong Close the lid of cooker and wait till 2- 6 (depending upon the quality of moong and time of soaking) whistles Put off the burner and let the pressure in cooker subside Whisk the moong with wooden whisker (Mandiyaro ) Now take one tsp of oil, and add coriander powder, red chilly powder , garam masala powder and let it sizzle for 2-3 seconds Add this tempering to the boiled moong, and add amchoor powder, mix properly and add some water if required Let it simmer for few minutes and adjust the seasoning if required Makhni Dal Recipe is givenhere For serving, take a bowl, add few spoons of moong, top it with some Dal , garnish it with chopped veggies and tamarind (and/or) green chutney and finally some chopped coriander leaves. Serve it with Rotis, phulkas orKoki 3.5.3251

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Dal Puri ~Simple Comforts

Alka Keswani — Tue, 31 Mar 2009 01:42:41 +0000

Today I had promised myself that I won’t go ahead with my ramblings, so all the regular visitors of my Virtual Kitchen, can simply heave a sigh of relief ! But hold on……..promises are meant to be broken isn’t it? Well, I wont budge without talking about the Earth Hour, that was observed on 28th March, all around the globe.The question is did we participated and put off the lights for an hour? Nopes…the reason is we already did that for 6 hours during the day and do so religiously everyday, Thanks to the daily “loadshedding”. But the earth hour did made me sit and think about, how wonderful it would be, if all the residential areas (and not industrial ones) in Maharashtra at least, switched off the lights for an hour daily, then obviously we wont have to suffer the daily torture of six-hours-no-electricity…….Any one listening??? Now coming to Dal puri,which is one of the most common breakfast amongst Sindhis.Now all those health conscious people, before you frown upon me, let me assure you that the deep fried puris can be replaced with plain roti, koki, even bread ,but then few combinations are made in heaven.And Dal puri is one such awesome combination. Long long ago…when we were kids,a neighbouring food thela was very popular place for all the morning persons to meet and chat ,while they waited for the aged, frail, soft spoken UNCLE, to assemble the Dal ,dal moong, dal bread etc, on the fresh, green leaves (Don’t remember whether they were betel leaves). The real dense, creamy plain dal (yellow split moong dal) flavored with just salt, turmeric and black pepper powder, used to be a staple breakfast for many of kids around,since it was non spicy,and for elders the dalmoong (Recipe coming soon), flavored with garam masala, some Imli chutney, and chopped boiled veggies was most loved breakfast with either Rotis or Koki The memories of a toddler, studying in Balmandir (Play school) ,when that kid used to wait for Recess time so that mother would send that creamy dal on leaf,with some koki or puri wrapped in a handkerchief (During those times, no aluminum foils or fancy tissue wrappers were available) still lingers around me . Got the connection?? No?? Huh ,who would wait for a recess in two hour session of school, but a foodie like…yours Truly 🙂 Print Dal Puri ~Simple Comforts Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 3-4 Creamy Lentils cooked with minimum spices and served with deep fried Puri Ingredients For Pooris : Wheat flour 1 cup Salt as per taste Black pepper powder ¼ tspn Cumin seeds 1 tspn Oil for frying For Dal Yellow split Moong dal(peeli dal) 1 cup Salt as per taste Turmeric powder ¼ tspn Black pepper powder to garnish A piece of charcoal and a tsp of Ghee (Optional) Method To Make Puri Mix wheat flour ,salt,black pepper powder,cumin seeds and knead a dough The dough should not be too hard or too soft.Let it rest for a while.Then knead it little further to make the dough smooth and workable Take a very small portion of this dough and roll it into small chapati. Gently and carefully slide this puri in frying pan,and the oil should be hot Slightly keep on pressing the sides of puri so that it puffs up(That's Fun!) Toss it and cook it on slow flame for just about 3-4 seconds or till the surface appears light brown To Make Dal Pick, wash and soak moong dal for 15 minutes Boil it in a pressure cooker with some salt,water and turmeric powder,untill two whistles of cooker. It can be cooked in a pan or Handi too, the cooking time will be anywhere around 15-25 minutes depending upon the quality of dal and soaking time. Whisk it with the hand whisker and adjust the consistency of dal. It should be thick creamy Garnish it with black pepper powder.Optionally one can add the tempering of red chilly powder+garam masala powder+coriander powder, ¼ tsp of each,before serving. Another option is to heat up a charcoal piece, place a small steel katori in handi/ cooker containing dal, add a tsp of ghee over the charcoal and immediately cover the pan or cooker with a lid so that the smoke get trapped inside the container. This imparts a lovely smoky flavour to dal. This dal has a tendency of thickening, soon after it is made, so add little hot water and boil, every time you serve it 3.2.2925

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Bread Pizza for the Birthday Boy

Alka Keswani — Wed, 03 Dec 2008 02:24:45 +0000

Pizza at SindhiRasoi ?? I expect this reaction from everyone , very obviously , Since Pizza is not even remotely related to Sindhi Cuisine. But this is an exception, because it’s my Apple of Eye’s Birthday Tomorrow ( 4th December). Yeah, My Son (ok ok Our son …Happy Honey ? ) Will turn SIX tomorrow. So as I was discussing the menu for his Birthday- lunch box, bubbling with excitement he replied …..Bread Pizza .The day he saw this lovely looking bread covered with melted cheese at Srivalli’s Spice your life, he ask for some, almost everyday, since then. The fun part is that he can himself fix the dish ( except of course chopping and cooking part) and that makes him more happy. I tweaked srivalli’s idea a bit and used some fresh vegetable toppings to make it more healthier. And believe me, it tastes as good as those branded pizzas. My son insisted to put up this as my new post on his b’day, so here I am with this simple, quick fix healthy Pizza …just for you…. my adorable Kid ! Print Bread Pizza for the Birthday Boy Prep time: 5 mins Cook time: 5 mins Total time: 10 mins Serves: 1 Healthier bread pizza, brown bread slices topped with assorted vegetables and cheese Ingredients Brown bread or whole wheat bread slice 1 (adjust portions according to requirements) Butter to spread on slice Finely chopped capsicum,Tomato, onion, cabbage (grated) 2 tsp Cheese (whichever available) to cover the topping (use as much preferred) Salt just a pinch Black pepper (optional) a pinch Tomato ketchup Oregano (optional) a pinch Method Roast the bread slice only on one side, till bit crisp.You can use pan or griddle on stove top.Skip this step if you are using Microwave. Now on roasted side apply some butter,spread chopped vegetables to cover whole slice, sprinkle some salt, pepper, oregano (optional) and cover it with grated cheese Now put it again on griddle or pan or microwave it for a minute or till cheese melts. In case of pan or griddle put the flame on low, cover the bread with some dome shape vessel (in such a way that it doesn't touch the bread surface) and place some weight over it, since the bread turns crisp too fast while cheese needs some time to melt When cheese melts (taking care that bread shouldn't burn), place it on a serving plate and cut it into four pieces and top every piece with a dash of tomato ketchup. Watch your kids wiping the plate clean and asking for more 2.2.1

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