chutney Archives | Sindhi Rasoi |Sindhi Recipes

Dhodho Chatni~ Alifbe~22

Alka Keswani — Sat, 22 May 2021 08:14:44 +0000

Parsad (Prasad or an oblation) distributed in Sindhi temples or Tikana could be as unpretentious as Misri (rock candy) or as eye appealing as D^othee , it could be as sacrosanct as the Karah parsad (Kadah Prasad) or as revered as the Dona parsad of the Puj Chaliha Sahib Mandir (in Ulhasnagar). Mostly anything sweet is offered to the deities and a prasad is generally made from different kind of flours, ghee, sugar, jaggery, used in various combinations and proportions and cooked in varying ways to make sweets of infinite flavors and textures. Fresh fruits too are abundantly distributed in temples! The basic concept is to offer a devotee, visiting from far and near, some food that is either a source of instant energy or some nourishment or both. Many devotees visit temples early morning before consuming anything and hence breaking a night long fast with some Kada prasad, daakh bugada (black raisins and roasted chana) or a fruit is an ideal practise followed by many. In the modern era, not many understand the basis of the rituals and hence it is not uncommon to find packaged food and junk being served in the name of prasad by the devotees. So while the sweets and fruits are immensely popular, there is a unique prasad, the Dhodho Chatni, that is served in Sri Sadhu Bella Ashram, also known as Sadh Belo, meaning the ‘Woods of the Sage’ or the ‘ Hermitage of a Monk’, founded by Yogiraj Sadguru Acharya Swami Bankhandiji Maharaj in the Year 1818 A.D. at Mahalakshmi, Mumbai! I am thankful to Mr Prem Hariani and Mr Ashok Lalwani for sharing with me, the history of Sri Sadhu Bella Udasin Ashram along with interesting anecdotes (that I plan to share in the near future) and I am looking forward to learn more about this wonderful place of worship, from Ashok Ji, in the coming days, as promised by him! Ashok Ji told me that the Parsi Philanthropist, Dadibhai Noshirwanji, popularly known as Dady Seth, as a token of gratitude for Sadguru Bankhandiji Maharaj, donated a sprawling plot of land in Mahalakshmi area in Mumbai and the Ashram was then made on that piece of land. The ‘Dhooni’ (sacred flame ) lit by Acharya Bankhandiji Maharaj in 1818 A.D. is still burning there, spreading the message of peace, empathy and spirituality . In around 1823, Sadguru Bankhandiji Maharaj moved in a forested Island called Menak Parbat, in Indus river, Sukkur (Now in Pakistan) and built a simple hut, which over the years, was reconstructed in a magnificent shrine built with white marble and buffed sandstone and was named Sadh Belo. Bankhandiji Maharaj belonged to Udasi panth, a sect that flourished under the reign of Maharaja Ranjit Singh in late 1700s. The founder of Udasi panth, Baba Sri Chand, the eldest son of Shri Guru Nanak Dev Ji, believed in monasticism i.e living a disciplined life devoid of materialistic pursuits while being spiritually devoted and hence the followers of the sect detach themselves from the worldly pleasures. Bankhandiji Maharaj, one of the greatest visionaries of the 19th century is remembered and respected for his spiritual prowess and the Sadhu Bella is a medium for spreading peace and spiritual wisdom! And as I mentioned above, Sadhu Bella is also well known for its divine prasad of ‘Dhodho Chatni ‘ i.e patted Sorghum roti with green chutney. This prasad combination is also served in many Tikana. A Tikano is a place of worship where you will find idols of many deities along with Guru Granth Sahib, teaching us to co-exist harmoniously. Mr Ashok Lalwani confirmed that this prasad (or Parsad) is made without onions or garlic. The Dhodho Chutney Parsad at Sadhu Bella is a fine example of how the simplest of foods, without overpowering ingredients, if cooked with devotion and gratitude can satiate your senses and nourish your body and soul! And with this Dhodho Chatni we are covering the 22nd letter of the AlifBe series which is ڍ in Arabic Sindhi and ढ in Devanagari. In Roman Sindhi it is Dh as in Dhaka/ or Dhokla. The Dhodho Chatni at Sadhu Bella is satvik but at home you can add pounded garlic, chillies and chopped onions along with coriander leaves while making the Jowar dough. Also you can add onion and garlic to the green chutney. Do share your memories about having this prasad or any of your favorite Prasad from any temple, in the comments ! Thanks in advance! Print Dhodho Chutney Patted Sorghum roti served with green chutney, a revered prasad of Sadhu Bella Ashram! Ingredients For Dhodho: 1.5 cups of Jowar flour Salt as per taste 1 tsp ghee or oil Water to make the dough 3-4 tbsp ghee or oil to cook the rotis For Green Chutney 1.5 cups coriander leaves ¾th cup Mint leaves Black salt/Rock salt ½ tsp Roasted cumin seeds ½ tsp Black pepper corns 4-5 Green chillies 3 or as many needed A half inch piece of ginger Tamarind (ping pong ball sized) soaked in 2-3 tbsp of water Sendha namak or regular salt as needed Method In a parat/thali or a large bowl, add jowar flour, salt and a tsp of ghee. Mix everything and gradually add water, a little at a time and bring the flour together to make a dough. No need to knead the dough. Make sure the dough is pliable. Divide the dough in to two portions. Heat a flat griddle . Take one portion of the dough. First bring together the dough to make a ball shape, flatten it in between your palms and then place it on the hot griddle and start patting the dough in circular motion ( can refer this video) to make a thick roti. Alternatively you can cut open a ziplock bag or take a (transparent) plastic sheet and pat jowar roti on the sheet and transfer it carefully on the hot griddle. Allow it to cook on one side for a minute or so and then flip over. Smear some ghee or oil and flip again after few moments. Cook till done. To make chutney just blend all the ingredients (listed under 'For Green Chutney') to make a smooth paste. Taste and adjust seasoning, if needed. You can add a tbsp of dalia dal or even some thin sev to the chutney. Please note: This may or may not be the exact way the Dhodho chatni is made at Sadhu Bella. The recipe shared here is based on bits and pieces of information shared by Ashok Ji and some devotees! 3.5.3251 And for those who may be curious about how to write in Arabic Sindhi script here is a short video for today’s alphabet ڍ

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Mirchi Pakora Chaat | Tangy Green Chilly fritters

Alka Keswani — Mon, 02 May 2011 13:30:42 +0000

A tangy lip smacking chaat recipe.... green chilly fritters dunked in curd and chutneys and garnished with Nylon sev.

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Guilty pleasures~Bread Chaat

Alka Keswani — Thu, 20 May 2010 09:10:27 +0000

No, I wont talk about the fire barfing Sun, neither about the “Laila” , the spoiler cyclone that is scaring the hell out of the people of Andhra. I wont talk about the global warming that is responsible for the unbearable temperature shifts, melting icebergs, Ash spewing volcanoes…no..no such talks today…I am too paranoid of heat to even talk about it. So lets talk about some cool stuff … Swimming pools, water parks, Beaches, Summer coolers, Ice creams, Fresh fruit juices, curd….curd? Oh yeah, the humble curd…churn it to make sweet lassi, or spicy Chaach(buttermilk), eat it with pulav(one pot meal..ideal for summers), or simply with rice or Khichdee, make some light curries with it, make a vegetable or boondi raita and enjoy with paratha, Dodo or Koki, or simply add some sugar to a bowl of curd and relish….I bet, it won’t disappoint you in any of it’s avatars . At home, I always try to stock some surplus of curd , and most of the time we are able to exhaust the stock. But some times we do have some leftover curd, threatening to get soured if not consumed soon. At such times (specially if its evening time when I finally get to notice the poor curd crying for the attention) I give in to my cravings for a chaat and indulge in Bread chaat… ummmm delicious ! I wonder why guilty pleasures are so heavenly ? Print Guilty pleasures~Bread Chaat Rating 5.0 from 1 reviews Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 2 The delicious Appetizer made from fried bread slices, topped with spiced yogurt and tangy chutney Ingredients Bread slices (white/ brown/fresh/stale) 3 Curd 1 cup(or approximately 16 tsp) Potato 1, boiled , peeled and chopped finely Salted boondi, soaked and squeezed, 1 tiny cup Khajur imli Chutney 12 tsp (You can just mix some tamarind juice with sugar or melted jaggery when in hurry) Salt as per taste Chaat masala as per liking Black pepper powder for garnishing Red chilly powder for garnishing Coriander leaves for garnishing Method Boil, cool, peel and chop a potato. Soak and later squeeze salted boondi Sprinkle some salt, red chilly powder,chaat masala if you like. Whisk the curd and add some water if needed to make a smooth flowing consistency of curd. Add salt. Cut each bread slice into four, and deep fry/shallow fry/bake till crisp golden brown (PS:I am unsure how the baked version will taste, since I am yet to try that one. Anyone who knows how it tastes, kindly enlighten me ! ) Drain on kitchen towel to get rid of excess oil (takes away some of your guilt too 😉 ). Let it cool down to room temperature. If not using right away (What??? you can wait to eat it ?? Admiring your patience..really ! ) store it in airtight containers. For serving, arrange the bread pieces on a plate, pour some imli khajur chutney , some potato and boondi, some generous spoons of whisked curd(use less curd if you like to bite on crispy bread, and add more if you like to relish some soft bread dunked in curd...make a choice ! ). Garnish with pepper powders and chaat masala and some fresh coriander leaves.You can also use some thin Sev (Nylon sev). Relish immediately, you don't want those nagging thoughts of calories, weight, deep fried taboo stuff to spoil the show..so hurry up, gobble it down before any revolting thoughts strike your mind...Enjoy ! 2.2.1

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Paanipuri

Alka Keswani — Tue, 22 Apr 2008 15:24:11 +0000

Paanipuri ….the most famous street food of Mumbai, is nothing but a crunchy round , crisp fried shell (Puri) of flour ( All purpose flour with semolina), served with a filling of boiled potatoes, boondi (Fried droplets of gramflour batter) and a spicy, tangy chutney called paani (literally meaning ‘water’) There are many variations of Panipuri viz; Batatapuri, Ragdapuri, Sevbatata puri, Pyazbatata puri , Dahi puri all named according to the stuffing used.Panipuris are also known as Golguppe or Puchka or even Ghupchup.No matter what type of stuffing is used, no matter what recipe of chutney is followed and no matter what it is called as, but the journey of this heavenly Chaat starting from a plain puri to stuffed, chutney filled paanipuri rolling in the mouth ends with only one reaction……UUmmmmm;) Well after lots of drooling lets come to the main point…..how to make them? The fried puris are available at most of the farson shops, almost all over India and Indian Stores abroad.But for those less fortunate ones (My sympathies !!) who are unable to fetch them, just put some extra efforts and make these at home.Here’s the Panipuri recipe…… Print Panipuri Rating 5.0 from 2 reviews Prep time: 20 mins Cook time: 20 mins Total time: 40 mins The most famous chaat, panipuri, crisp fried puris dunked in spicy chutney Ingredients For Pooris/Puchkas Maida (all purpose flour) 1 cup Sooji (Rawa or semolina) 2 tspn Water Oil for frying For Sonth Chutney Tamarind-50gm Jaggery ½ cup(crushed) Salt Rock salt (kaala Namak) ½ tsp Garam masala powder ¼ tsp Powdered dried ginger (Saunth) ½ tsp Red chilli powder ¼ tsp For Mint Coriander Chutney Mint leaves (pudina) ½ bunch Coriander leaves chopped ½ cup Green chillies 2-3 Black rock salt (kaala namak) ½ tspn Red chilly powder ¼ tsp (optional) Salt as per taste Cumin seeds 1 tsp Other Ingredients Jaljeera powder or chaat masala powder 1tsp Water and ice cubes Tamarind water (diluted water in which tamarind was soaked and squeezed out) few spoons Method Sieve the flour and add sooji and salt. Knead a hard dough using some water. Now let it rest under wet cloth for about an hour or more. Later take a small portion of this dough and roll into a thick chapati. Using a small bowl or cup with sharp edges, cut the chapati into many puris. Repeat the procedure for remaining dough. Now fry these puris in hot oil, gently pressing them from sides so that the puris puff up (some of them may not puff at all, so don't worry, coz those will give you an excuse to make Papdi Chaat ;). Drain them on tissue paper and store them into an airtight container, after cooling, till further use. For sonth chutney, boil all the above ingredients (listed under sonth chutney), till a thick consistency is obtained. Strain and let it cool down For Green chutney, grind coriander leaves and mint leaves along with green chillies and cumin seeds, into a fine paste. Now take this paste, mix some water, salt, rock salt, ice cubes, some tamarind water, jaljeera powder or chaat masala powder and keep on tasting and adjusting seasoning (wow ..I love this part of making ) till you finally achieve a satisfying flavor. For serving, carefully prick the puris with finger, put a bit of stuffing of your choice (ragda or boiled potato, boondi,or sprouted Moong) put some sonth chutney,then dip into chilled tamarind chutney and consume IMMEDIATELY……have a blast! Note: Always store Puris in airtight containers or else they will turn out soggy. In case making sonth chutney is not possible, just soak some tamarind in water, squeeze it out, discard the pulp and add some sugar or grated jaggery, few pinches of sonth(dried ginger) powder and mix properly.Use it along with Green chutney. For convenience, you can mix both types of chutneys in a single container, and serve. 3.2.2885

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