curd recipe Archives | Sindhi Rasoi |Sindhi Recipes

Suwanjhre Jo Matho|Moringa Flower Raita

Alka Keswani — Tue, 01 Mar 2022 13:30:07 +0000

Suhanjhro/Suwanjhro or Moringa (Drumstick) flowers are nutritious edible flowers and are generally found in Mumbai markets from around December to February. It is time consuming to clean (pick), wash and cook the flowers and not many appreciate the earthy flavor of Drumstick flowers. I love Moringa flowers and I generally have it in two ways..either cooked as a Moringa-lotus stem curry called as Suhanjhro (Suwanjhro) in Sindhi (Click here to check the recipe) or else in the form of a Raita. My mom would often boil the flowers and refrigerate a portion of it, to make the raita, later. Many find it difficult to clean/pick the moringa flowers and some don’t know the correct process of cleaning/washing/cooking these flowers. Tips to clean and cook Moringa flowers: 1) Always buy the flowers that look fresh (not bruised or discolored) as the flowers tend to rot very rapidly. 2) Make sure there are more buds than flowers as the buds are more flavorful. Buds also have a little more shelf life than flowers. 3) As soon as you buy the flowers, spread those on a news paper or a winnow and keep it in sunlight for 10-15 minutes, if possible. Keep a watch to check if there are any wiggling insects. 4) Pick and discard visible thick stems, leaves, rotten flowers, if any. 5) Take handful of flowers and buds on a plate/ winnow/ newspaper and carefully pick and discard thin stems. 6) Repeat the process till all the flowers are sorted. 7) Ideally you should boil the flowers immediately but if you need to store it, then pack the flowers in a ziplock bag and place in the refrigerator. Boil the flowers as soon as possible. 8) Before boiling, place the flowers in a huge bowl and cover with water. Stir with fingers. Collect the floating flowers and buds and place in another bowl. The thin stems, mud, grit etc will settle down in the water. Discard the content that settles down and repeat the process for 4-5 times. This process is known as Aathrayan in Sindhi. Do check this video to understand the process in a better way. Once cleaned, place the flowers and the buds in a pan, cover with water, add some salt and boil for 15-20 minutes on medium flame. Drain, squeeze well, add water again, stir well, drain, squeeze and repeat 2-3 times. This reduces the bitterness of the flowers/buds. Cool and either use it right away or freeze these after packing in a ziplock bag. When required, thaw the frozen flowers, add boiling water, let it rest for 10 minutes, squeeze and use it in curries, soups or make the raita following the recipe shared below. Print Suwanjhre Jo Matho|Moringa Flower Raita A nutritious and delicious raita made using boiled Moringa flowers, the dish called Suhanjhre (Suwanjhre) jo Matho is a favorite of many Sindhis. Ingredients 1 Cup Curds ½ cup of boiled Moringa flowers Salt as per taste Water as much preferred ( I used half a cup of water) Half of a green chilli, finely chopped (seeds discarded) Pinch of grated ginger Black pepper powder and red chilli powder to garnish Fresh coriander leaves to garnish Method In a mixing bowl, take curds and whisk it well. Add water to dilute the curds so as to make a raita. Add boiled moringa flowers that are squeezed well. Make sure that the flowers are cool to touch. Hot or warm flowers will spoil the raita. Add salt, chopped green chilli, grated ginger (a pinch) and mix well. Adjust the consistency and salt. Garnish with pounded black pepper corns/ pepper powder, red chilli powder and coriander leaves. This raita tastes better if refrigerated for 20-30 minutes before serving. If you do not consume cold food, then just allow the raita to stand for 10-15 minutes at the room temperature. The flavors merge/develop well this way. Relish the nutritious raita as a side dish with the meal of your choice. 3.5.3251 And here is the Recipe video of Moringa flower Raita:

The post Suwanjhre Jo Matho|Moringa Flower Raita appeared first on Sindhi Rasoi |Sindhi Recipes.

Swandhro|Suandhray Jo Maththo|Dried Tender Drumsticks in Seasoned Yogurt

Alka Keswani — Wed, 01 May 2013 08:49:10 +0000

Summer time again! Time to live on juices, citrus fruits and watermelons! Time to indulge in icecreams and sherbet, to ditch that spicy oily food and relish instead, some khichdee, simple subzis and loads of curds or yogurt. When it becomes unbearable to work in kitchen for hours, simple quick fix meals come to my rescue. Stuffed parathas, Dalbaath, Khichdee, dal chaawal, onepot pulav, mixed vegetable rice etc are the preferred choice of meals at my home, during summers. And one thing that is mandatory with all these dishes, is curd/yogurt in its various avatars like, plain curd, lassi, chaach and raita. Raita is one of the most popular Indian condiment and is made all over India, using regional flavors. So while in north, boondi (savory, fried, chickpea flour pearls) raita tops the charts, there are other popular ones, like cucumber raita, spinach raita and mixed vegetable raita too! The base of raita is beaten yogurt or curd and the flavors varies with the choice of vegetables (Cucumber, carrots, onion, brinjal, beetroot, bottlegourd), leafy greens (spinach, amaranth, coriander leaves, mint leaves) and the seasonings (powdered roasted cumin, black pepper powder, chaat masala, red chilli powder, dried mint powder, rock salt or even sugar ). In South of India, Pachadis are very popular. The plethora of soft vegetables, gourds, and even fruits are added to the beaten curd and often tempered with mustard seeds, curry leaves, lentils and asafoetida. Maththo or Mattho in Sindhi generally refers to buttermilk. But in many cases, it also means a raita. Like Punjabis, Boondi raita is adored by Sindhis. But there are some other popular yogurt coolants as well. Raitas made using Dhoodhi ( Boiled till tender, grated bottlegourd), Suanjhray jay Ghulah (Boiled drumstick flowers) and swandhro (or also known as Suandhro) i.e dried tender drumsticks, are also relished by Sindhis. Dried tender drumsticks are easily available at ‘pasari’ shops in Sindhi populated areas, like Ulhasnagar, Chembur,Khar, Pune, Kanpur etc and are often used to cook exotic subzi with lotus roots. To make raita, boiled suandhro is added to beaten curd, seasoned with salt, finely chopped ginger, chillies and black pepper powder and served chilled! Print Swandhro|Suandhray Jo Maththo|Dried Tender Drumsticks in Spiced Yogurt Rating 4.5 from 2 reviews Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: 2-3 Ingredients 11/2 Cup Curd/Yogurt ¼ cup dried tender drumsticks ½ green chilly finely chopped ¼ tsp finely chopped ginger 1tbsp Fresh coriander leaves chopped Salt as per taste A pinch of Sugar To Garnish: Chaat masala powder Black pepper powder Red chilly powder Cumin Powder Method Soak the tender dried drumsticks (available at local pasari shops) for 5-6 hours. Drain the water and pressure cook the soaked drumsticks with some salt and water till the pressure releases 4 times (4 whistles). Drain excess water and let the cooked drumsticks cool completely. Beat the curd well and add salt and pinch of sugar. Add some water to adjust the consistency. Mash the cooked drumsticks and add in beaten curd. Add chopped ginger, chillies and some coriander leaves. Chill it in refrigerator for about an hour and let the flavors develop. Before serving garnish with cumin powder, black pepper powder,chaat masala, red chilly powder and fresh coriander leaves. 3.2.1753 This recipe was featured in HT cafe of Hindustan times (April 30, 2013, page no 6 of Ht cafe).

The post Swandhro|Suandhray Jo Maththo|Dried Tender Drumsticks in Seasoned Yogurt appeared first on Sindhi Rasoi |Sindhi Recipes.

Dhai Bhalla(Dahi vada)

Alka Keswani — Sat, 10 May 2008 07:13:33 +0000

Pic. Updated ! She was there at the beginning When the world was new to you – She was there to turn to happy times Those when, you were hurt or blue. She was there to listen to your thoughts And when you asked, to give advice – She was there to tell you, “Those don’t match” Or, “sweetheart you look so nice” She was there with you at nighttime To help you say your prayers _ She was there to tell you, “it’s alright” When you had a dream that scares. She was there at morning time To get you up and out of bed – She was there when you didn’t felt good To say, “u stay at home instead” She was there when you were hungry And when you had those dirty clothes – She was there when you needed her (How she knew? Only heaven knows.) She was there at the beginning And she will be there your whole life through – She’ll be there in your mind and heart Just like a mother is supposed to do. Wow! These words by Del Abe Jones surely explains how Mothers are Well on this Mother’s day I not only want to thank my Mom for everything she did for her kids, but also would like to thank that supreme Divine that created me as a Woman, so that I can experience the phenomenal emotion of being a Mother. To be honest , almost all the recipes published on this site are those of my mother and this is, one of the most favourite dish of my mom. All the pleasant and innocent memories of enjoying food eating , strangely belong to the era when I was a daughter. After being a wife and a mother I enjoy more, cooking for them rather than enjoying eating with them.I remember whenever my mother made dahi vadas we used to relish them with hot Spicy rotis (Yes, we ate them with rotis:-)). The memories of my mother running between kitchen to dining area, bringing hot rotis one at the time and our whole family distributing it among ourselves so that we all could eat chilled dahi vadas with piping hot rotis, still moisten my eyes.Those were the Golden days of my life! Here’s me hoping and praying that mothers, all over the globe enjoy this day and every day of their life, by being a dedicated, loving and caring mother of “apples of your eyes” Happy Mother’s day! Print Dhai Bhalla(Dahi vada) Dahi wada or dahi vada are the lentil dumplings, fried and dunked in beaten, spiced curd/yogurt. A very famous, delicious accompaniment for every special meal Ingredients Urad dal (Dhotala, also known as black gram, but skinned and split) 200 gms Salt as per taste Cumin seeds 1 tsp Green chillies 2-3 Black salt ¼ tsp Jeera powder (Cumin seeds roast and grind it) ¼ tsp Curd approximately 250 gm Coriander leaves for garnishing Oil for frying Method Soak urad dal for at least 7 hours and later wash it thoroughly Grind it along with green chillies, adding little water Remember the batter should be thick and not watery Add salt, cumin seeds, coriander leaves, khishmish (optional) and mix it thoroughly in one direction Now take a spoonful of this batter and fry it in hot oil over medium to low flame till cooked, but remember the colour of vadas should not be dark. Repeat the procedure for remaining batter. Let the vadas cool and later soak them for 2-3 minutes in luke warm water Squeeze out the water by pressing each vada between palms of your hands Lay them in a serving bowl or plate and cover them generously with beaten curd,to which salt is added Sprinkle black salt, cumin powder, red chilly powder, (and/or chaat masala ) and garnish it with coriander leaves Note: Some people prefer dahi vadas with a dash of sweet tamarind chutney, some boiled potato chunks and salted boondi (soaked in water and later squeezed out), while others prefer them with sweet curd, in that case just add some sugar while beating the curd. You can add few pinches of hing (asafoetida) in the luke warm water in which vadas are to be soaked. It not only aids in digestion of dahi vada but also enhances the flavors. 3.5.3251 Note: You can view Detailed Recipe of Dahi Bhalle, with many Tips, at Beyondcurries

The post Dhai Bhalla(Dahi vada) appeared first on Sindhi Rasoi |Sindhi Recipes.