Tairi|Sindhi Sweet Rice For Chetichand

Alka Keswani — Mon, 19 Mar 2012 19:59:02 +0000

ChetiChand, the New year of Sindhis is just round the corner and like every year, there are plenty of requests for Tairi Recipe (Tahiri/Tayri/Sindhi style Sweet rice). Tairi or Tahiri/ Tayri is a traditional aromatic sweet rice preparation, cooked on special occasions like Marriages, Mundan, Pooja ceremonies and also during festivals like Chaliha, Chetichand etc. Tairi is distributed as Prasad on Chetichand and it is also enjoyed with Sai bahji, Beeh patata or simple Potato-eggplant curry (Recipe coming up, next !), specially on Sundays. Tairi cooked without artificial food colour Print Tairi|Sindhi Sweet Rice For Chetichand Rating 4.5 from 6 reviews Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Serves: 3-4 Tairi or Tayri is a Sindhi Sweet rice preparation made on special occasions and Sindhi Festivals like Chalia and Chetichand Ingredients Rice (Basmati or regular) 300 gm Sugar 200 gm (or you can use 50 gm of Jaggery and 150 gm Sugar) Water 500 ml ( Depending upon quality and age of rice, water required, may vary.) Saunf (Fennel seeds) 2 tsp Dhoongi ( Dried coconut kernel/kopra/copra) few thin slices Dhaakh (Black Raisins) 2 tbsp Oil/Ghee 2 tbsp Green cardamoms 2 (optional) Roasted/fried dry fruits/nuts like almonds, unsalted pistachio/cashew (Optional..I didn't used any !) Saffron few strands (optional) Orange red/ orange yellow/Jalebi colour few drops (I didn't used any !) Method Rinse well and soak rice for half hour. Boil in water (you can add a pinch of salt) on high flame till the grains swell.You can add green cardamoms too. The rice should be bit more than 'half-cooked'. In the meantime, roast/ fry, nuts/almonds (if using). Heat 2 tbsp of oil and add thin slices of Copra (kopra) and black raisins.Put off the gas and immediately add fennel seeds . Check if there is any water remaining in rice, if yes, drain the rice in colander.If not, just proceed with next step. Add sugar and pour the copra+raisins+ fennel seeds mixture upon the rice and cook on lowest flame.If using food colour, add it on this stage. The liquid colour could be used as it is, while if using food colour in powder form then dissolve it first in a tsp of water and then add in rice.Add saffron (if using) You can use a griddle and place the rice container over the griddle and cook on lowest flame.The rice must be covered with a lid at this stage. Mix very gently for once and let the sugar caramelize. Tairi cooked with using colour is generally orange in colour. If cooked with organic jaggery, it is brownish in colour, if cooked using normal jaggery and sugar or just sugar, it is pale white in colour. 3.4.3177 2.2.1 And this is Tairi cooked by my friend and Neighbour, Priya Dadlani. Jalebi colour was used while cooking this and she served Tairi with Sindhi signature dish, Saibhaji ..finger licking good !

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Dal Kachori Tamatey Mein|Fried Lentil Dumplings in Tomato curry

Alka Keswani — Sun, 18 Mar 2012 19:41:55 +0000

A quick question for Sindhis all around the world..How are the preparations to celebrate our New year, this weekend, are going on ? Planned a Beharana? Or any fun celebrations? Are the plans etched for the get together and food? Are the Sherbets ready? Do let me know how are you celebrating Chetichand this year.If you have some pictures of the occasion to share, kindly Email me.The selected pictures will be shared on this blog 🙂 Coming to the recipe of the day, this is a delicious curry, with Urad dal dumplings, called Kachori in Sindhi.The dumplings are deep fried and served with simple Sindhi style Tomato curry. Garnish with some Nylon sev and there you go…a quick fix dish if you have some leftover fried Dahi wadas ( ofcourse the one that are not soaked in Curd/yogurt) or medu wadas 😉 Print Dal Kachori Tamatey Mein|Fried Lentil Dumplings in Tomato curry Rating 3.0 from 1 reviews Cook time: 40 mins Total time: 40 mins Serves: 2-3 Fried Urad dal dumplings served with Sindhi style Tomato curry. Ingredients Urad dal (Dhotala, also known as black gram, but skinned and split) 300 gm Salt as per taste Cumin seeds 1 tsp Green chillies 2-3 Coriander leaves, chopped, 1-2 tbsp Dried Pomegranate seeds 1 tbsp (optional) Finely chopped ginger 1 tsp (optional) Oil for frying For Tomato Curry Tomatoes 3 Green chillies 2 Curry leaves 6-8 Cumin seeds 1 tbsp Fenugreek seeds (methidaana) ¼ tbsp Turmeric powder ¼ tbsp Red chilli powder as per need Coriander powder 1 tbsp Oil 1 tbsp Salt to taste Nylon Sev for garnishing Method Soak urad dal for at least 4 hours and later rinse it thoroughly (Some prefer to rinse well first and then soak later. Do as you prefer) Grind it using wet grinder, along with green chillies and ginger, adding little water. Remember the batter should be thick and not watery. Add salt, cumin seeds, coriander leaves (optional), and mix it thoroughly in one direction. This aerates the batter and make the wadas soft and fluffy. Now take a spoonful of this batter and fry it in hot oil over medium to low flame till they look crisp and are well cooked from inside, but remember the colour of vadas should not be very dark. Repeat the procedure for remaining batter.Drain on tissue paper/kitchen towel. Heat 1 tbsp of oil in pressure cooker, add curry leaves, cumin seeds and methidaana and saute for few seconds Add grated tomatoes and fry for about 2 minutes. Add salt, turmeric powder, chilli powder, coriander powder and fry for few more minutes Add around 3 cups of water and close the lid of pressure cooker and wait till 2 whistles. Adjust the consistency of gravy, as it should not be too watery Just before serving, place fried dumplings in the bowl and pour hot tomato curry over these. Garnish with coriander leaves and Nylon sev and serve immediately with hot Phulkas/Rotis. The Dumplings have tendency to absorb the gravy pretty fast, so always mix Vadas with curry just before serving. 3.2.2925 2.2.1

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Tairi|Sindhi Sweet Rice For Chetichand

Dal Kachori Tamatey Mein|Fried Lentil Dumplings in Tomato curry