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Cheti Chand Ji Sesa ~ AlifBe~15

Alka Keswani — Tue, 13 Apr 2021 04:48:13 +0000

Today (13th April 2021) is Cheti Chand and we, the Sindhis, celebrate it as our New year, with great enthusiasm. Why do Sindhis Celebrate Cheti Chand? The legend says that people in Sindh (Now in Pakistan) were tortured by an arrogant ruler named Mirikshah who tried to force Hindu Sindhis to accept Islam. Sindhis being followers of Varun Devta, Lord of Waters, gathered on the banks of holy Sindhu (Indus) River and prayed for some miracle to save them. After fasting and praying for many days there was an akashvani that the Lord Vishnu will soon take birth in an avatar of a child to a couple; Rai Ratan and Devaki, at Nasarpur. So the Sindhis went to Mirikshah and requested him to grant them few months to accept his order. The over confident ruler obliged. And as predicted, in the Chet (Chaitra) month a child was born to Devaki Ma and was named Uderolal. To offer their gratitude, Sindhi folks marched towards the river carrying sweetened rice, boiled chole (kabuli chana) and milk to feed the fishes/sea creatures. And as we all know, the child grew up to save Sindhis from tyrant rulers and was later known as Jhulelal! And the birth of Lord Jhulelal is celebrated as Cheti chand. Since then, every year Sindhis gather on Cheti chand and processions are held by carrying Behrana Saheb to any local river or lake, just like the people did in olden days, as per the legend To make Behrana, a bronze Thali ( or a steel thal) is taken and some raw rice, sugar or misri, ghee and little kumkum is spread. A huge mound is made from atta ( kneaded dough) and is placed on the thal. The mound represents Lord Jhulelal. The mound is then smeared with sindhoor/Kumkum (please donot use chemical loaded Sindhoor) that represents clothes of Jhulelal saeen. Laung (cloves) and Nanda phota (green cardamom, ideally 101, but the count varies) are stuck in the mound .These spices represent ornaments of Lord Jhulelal . A block of Misri i.e crystallised lumps of sugar are placed at the top of the mound. A lamp of dough is made (mostly panchmukhi i.e having five edges to place five cotton wicks or Chaumukhi i.e 4 edges) and filled with ghee. Fresh flowers, fruits (5 types of fruits) and some red cloth is also placed in the thal. This Thal is placed in front of an idol or picture of Lord Jhulelal and hymns are sang to praise the Lord. A Prasad of sweetened rice (Tayri) and boiled chole is distributed. Many Sindhi people and Sindhi Associations organize langar/ buffet meals for the devotees gathered for the occasion. The Behrana (always carried on head), along with a Pooja Thali (coconut, dough lamp, agarbatti, flowers, kalash filled with water) is then taken to a river body and people dance and sing and pray on the way. Sindhis call it ‘ Chej’. Many Prasad counters on the way distribute Tayri, chola, raanh (black eyed beans), pulav, sherbet, milkrose, chanadal bread, bread pakora etc. Finally the Behrana is immersed in a river or a lake and a small Pooja is done. Bhajans are sang and the ritual ends with an Aarti and Palav (a small prayer recited while holding out an open end of duppata or a shirt or a hem of kurta/garment to make a jholi). And for 15th letter of Sindhi AlifBe i.e چ , ‘Ch’ in Roman Sindhi and च in Devanagari I have picked (but obviously) ‘Cheti Chand Ji Sesa’ i.e Prasad offered and distributed on Cheti chand. Tayri/Tahiri/Tairi (sweetened rice) and boiled kabuli chana, both are mandatory to offer to Lord Jhulelal and the devotees love this Prasad! Chola or Kabuli chana are simply boiled with water and salt till very soft. Generally it is not garnished with any spices. Also Kohar i.e black vatana, boiled till tender, are also distributed. Wishing everyone a blessed year ahead. Cheti Chand kyun lakh lakh wadhayun (millions of good wishes for Cheti Chand)! Jai Jhulelal!! Print Cheti Chand Ji Sesa ~ AlifBe~15 Prep time: 5 mins Cook time: 20 mins Total time: 25 mins 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) 1 and half cup Sugar ideally 1 and half cups but I used 1 cup of it. You can use jaggery instead Water 3 cups ( varies with variety of rice used) Saunf (Fennel seeds) 2 tsp Dhoongi ( Dried coconut kernel/kopra/copra) few thin slices Draakh/Daakh (Black Raisins) 2 tbsp Oil/Ghee 1 tbsp Green cardamoms 2 (optional) Roasted/fried dry fruits/nuts like almonds, unsalted pistachio/cashew (Optional..I didn't used any !) Saffron - few strands Orange red/ orange yellow/Jalebi colour few drops (I didn't use any !). Method Rinse well and soak rice for half hour. In a tsp of water or milk soak saffron strands, if using. There are two methods of cooking rice. One, you can simply boil rice with water and other is that you first heat a tbsp of oil in a pan , add soaked and drained rice and gently roast it for few minutes. Then add water to cook rice. I have skipped the bhunoing part! Boil rice with water (you can add a pinch of salt) on high flame till the grains swell.You can add green cardamoms too. Cook covered till almost 75 % done. Drain excess water if any, to avoid overcooking. In the meantime, roast/ fry, nuts/almonds (if using). Heat a tbsp of oil in a small pan and add thin slices of Copra (kopra) and black raisins.Put off the gas and immediately add fennel seeds. Add sugar (or jaggery), soaked saffron and the kopra+raisins+ fennel mixture upon the rice and cook on lowest flame.If using food colour, add it at 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. 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 (just once) and cook till the sugar melts and is absorbed by rice. 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 while if saffron is used it gets yellowish hues. 3.5.3251 And here is a short video to help you understand how چ is written in Sindhi!

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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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Yet Another Change

Alka Keswani — Tue, 16 Mar 2010 19:01:42 +0000

Change…is inevitable ! Yeah, That’s what everyone says, and that’s what I believe now, finally! Not many Moons back, I was one rigid person, who was always afraid of changes, positive or negative, and who preferred to nest in comfort zones of her life.Any change small or big, scared me like hell. But life being a strict Master, it teaches you everything that you are reluctant to learn.So no longer I am afraid of changes, infact now I try to welcome changes :-)..see I have changed now 😉 So what else had changed?Hmm..many things…. The season, the food, the Food prices,our lifestyles, The people around, their attitudes, our priorities, our attitude towards life, the political scenario, the skyline, the fuel prices…phew ! Some strangers became friends, some friends turned foes, those close to heart, hurt the sentiments, while those complete strangers, came forward to “balm” the wounds. Some unexpected letdowns and some unexpected timely helps…world changes..people change ! And moving ahead,there is one more thing that changed…The Year…yeah as per Sindhi Calender, the old year changed to New one today…It’s our new year Today……So Happy Chetichand to all the Sindhis around ! Here are some links which I would like share with you again… The Behrana Sahib, a procession ritual of Sindhis , the prasad of Tahiri (A preparation of sweet rice), Juar jo Dodo (Jowar Flatbread, sans onion and Garlic), with some mint coriander chutney , boiled legumes and Milkrose/sherbet, lots of dances and folk singing, are few ways to celebrate the New Year with fun and frolic. So how are you celebrating it today? I wished to make something special for the day, but as fate ought to be, I am bit under weather, so out of kitchen for a while . Will surely cook up something good as soon as the bunch of aching bones permits me to do so…till then, have loads of fun and wishing you once again a very Happy Chetichand

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