Chilra Kadhi~Savory Pancakes in simple curry

Alka Keswani — Sun, 15 Mar 2009 20:56:17 +0000

Come March and all the mothers of school going kids, (in Maharashtra at least) are sweating over the just in sultry Summers and final examinations of kids at schools.The rising mercury and increasing anxiety about exams surely plays a great role in losing appetite and the enthusiasm to cook elaborate meals.It surely is the time for those quick fix lunches like Bhugha chanvran and curds or the Dhodho with some buttermilk.The rising prices of fresh (???) vegetables in summer is inversely proportional to the freshness and hence it is hard to stock some green veggies and utilize them before they wilt off.With the refrigerator not working for 6-8 hrs daily (due to load shedding) the vegetables surely die untimely death So in such scenario, some dishes that surely comes handy are the ones that use lentils, gram flour, onion, potatoes etc . One such dish is Chilra kadhi, a typical Sindhi Curry, made from savoury besan Pancakes, in a simple soupy curry, seasoned with mustard seeds and curry leaves The batter for chilra is same as that of Sindhi Sanna pakora, but instead of deep frying the blobs of batter we simply need to make small pancakes and pan fry or cook these on a griddle, till crisp brown and then dump in the curry…sounds simple…yes for sure! Here we go, straight away to the recipe of the day: Print Chilra Kadhi~Savory Pancakes in simple curry Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 2-3 Savory gluten free gramflour pancakes in mildly spiced watery curry Ingredients 1 small cup gram flour(besan) 1 small onion(chopped) Handful of coriander leaves(chopped) 1 tsp cumin seeds 1 tsp annardana( Dry pomegranate seeds) 1 tsp Coriander seeds(akkha dhaniya) 2 Green chillies(finely chopped) Salt to taste Red chilli powder as per taste A pinch of baking soda Water Oil for shallow frying Mustard seeds and curry leaves for tempering Method Mix all the ingredients except oil, mustard seeds and curry leaves,till a batter of medium consistency is obtained Now heat a griddle (tawa),and grease it with some oil Take a spoonful of the above batter,and slowly spread it ,on tawa to make small chilras (pancakes). You can make several chilras at a time, by spreading the mixture on griddle , by spacing them at little distance from each other (Remember to spare about a spoonful of this batter for gravy) Pour some more oil and let them cook on medium flame. Toss when one side is brown and let them cook on other side too. Alternatively you can bake the pancakes In the meantime add some water to remaining one spoonful of the batter and let it boil, in a pan or handi for about two minutes. Add salt, red chilly powder and turmeric powder and let it cook further for few minutes Heat some oil and add curry leaves and mustard seeds and allow them to splutter Add this seasoning in the boiling curry and let it cook further for some time,till the rawness of ingredients added, is gone.Adjust the seasoning if needed While serving, heat the curry (kadhi) and add some pancakes and simmer for about a minute.Do not let it boil for more than a minute or else you will end up with a mushy concoction. Garnish with coriander leaves and enjoy with Rotis. 3.1.09

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Kadhi Chaawal

Alka Keswani — Sun, 10 Feb 2008 19:46:04 +0000

Kadhi Chaawaran or Sindhi Kadhi with rice is the most favorite dish of majority of Sindhis. Easy to cook, could be easily cooked in large quantities, which means its ideal for serving to guests at home. The tangy gram flour based curry, with lots of assorted vegetables is loved by one and all. The kadhi tastes best with steamed white rice, crisp double fried potatoes and sweet boondi. Print Kadhi Chaawal Rating 5.0 from 1 reviews Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 4 Ingredients 2 tbsp. Gramflour ½ tsp. mustard seeds ¼ tsp.fenugreek seeds 1 tsp. cumin seeds 7-8 curry leaves (curry pata) 2-3 green chillies Ginger (as per taste) 2-3 tomatoes 1 tbsp. tamarind paste ½ tsp.Red chilly powder ¼ tsp Turmeric powder Salt to taste 2 tbsp. oil Vegetables 10-12 cluster beans (gavar) 2 potatoes (cut in small Chunks) 8-9 lady fingers (slit them and fry them little ) 1-2 drumsticks (cut in finger sized lengths) 2-3 florets of cauliflower Method Soak tamarind in water for some time and mash it with hand. Use the paste and discard remaining pulp. Traditionally Sindhi Kadhi is made in a Sipdi and it is simmered for hours to obtain those robust flavors but here is a cheat version using a pressure cooker. In pressure cooker heat 2 tbsp.of oil and add curry leaves, mustard seeds, cumin seeds, fenugreek seeds and let the seeds splutter. Add gram flour and cook it on low flame while stirring constantly. When the flour turns brown in colour (watch out, or else it might just burn) add red chili powder and then add grated tomatoes and keep mixing. Add some water, while stirring, to avoid any lumps. But be careful as it splutters a lot at this stage. Add turmeric powder, ginger, green chilies and salt, place the lid of the pressure cooker, close it and wait for a whistle and then simmer it for 10 minutes minimum, under pressure. Add all the vegetables (except okra) and close the lid of pressure cooker and wait for one whistle of cooker. Finally add slightly fried okra, tamarind pulp, coriander leaves and simmer for 2 min. Serve hot with plain white rice, aloo took (crisp deep fried potatoes) and sweet boondi. (Note: instead of pressure cooker, same can be made in thick base pan, or a Sipri (a kind of Handi) where the curry needs to be boiled for approx 5 min and then simmered for 10 min, then add vegetables and continue to cook on low flame till vegetables are fork tender ) 3.5.3251

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Chilra Kadhi~Savory Pancakes in simple curry

Kadhi Chaawal