fried snacks Archives | Sindhi Rasoi |Sindhi Recipes

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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A Fried Sweet~Lolo

Alka Keswani — Mon, 06 Oct 2008 23:04:08 +0000

This is one of unique and important festival in the Sindhi festival calendar. The festival is dedicated to Goddess Mahalaxmi, the Goddess of wealth and being celebrated during the “Shiradhs” – a time period of two weeks dedicated for paying homage to forefathers. Celebration of festival starts with tying “Sagaro” a thread belt compiled from raw thread with sixteen knots,on wrist. On the eighth shiradh, sagaro is untied To mark the end of festival a special worship prayer of Goddess Mahalaxmi is conducted in near by temple where all the ladies are gathered with sagara of all the family members. Each sagaro is rolled over the set of four “Puris” and for each sagara set of two each Sori [sixteen pointed Tiki] and Titar [with four points] are made and after the worship are to be eaten by the family member concerned. For this festival Tikyoon, Lola and Satpuda are prepared in Sindhi homes. Satpuda soaked in sweet milk is one of tasty sindhi food. (source-The sindhu world) Last month we observed this untying of thread and the best part of it was making fried Lola , a desi cookie that my son loves a lot. Though normally these are made with either sixteen or four pointed edges (depending on your family traditions) but I asked my son to help me making those, without bothering how many pointed tips it had, since these were not going for pooja ceremony, but into the school lunchbox of my son. And he likes these to be somewhat star shaped:-) Print A Fried Sweet~Lolo Rating 5.0 from 1 reviews Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Serves: 4 Traditional Sindhi festival food,Ghach, or fried Lola are deep fried sweet snacks made from whole wheat flour and sugar/jaggery syrup Ingredients 250 gm whole wheat flour 60 gm sugar 35 ml oil Water Green cardamons (choti elaichi)3-4 Oil for frying Method In a saucepan boil about a cup of water, add sugar, cardamons (peeled or crushed) Let the sugar dissolve properly Alternatively some of sugar can be substituted with jaggery, so in that case boil jaggery and sugar together, also put a spoonful of milk as it will remove the impurities of sugar Now this is tricky as the syrup consistency should not be too thin or else the lolas will be less sweeter.The syrup should be bit sticky when rubbed between the tips of fingers. Now let the syrup cool off properly.Strain it Take the wheat flour, mix oil and pour the syrup little by little and knead the flour, adding more syrup at intervals The dough should be stiff and if needed very small amount of water can be added Now take a small portion of this dough and roll it till a thickness as that of paratha is achieved With the help of an inverted small steel bowl or glass, or any cutter, cut the rolled dough into small poori sized discs You can fry them as it is or to make it more appealing to kids, pinch the edges at short intervals With a fork spoon, prick on one side of these discs so that they get properly fried from inside.Repeat the whole procedure with remaining dough Now take a frying pan, heat the oil (remember the oil should not be too hot or else the core will be uncooked,but if oil is too little hot,the lola will crumble or get soggy) Deep fry them on low flame till nice golden colour is achieved Generally after frying these, a spoonful of powdered sugar is spread over the centre of these lola and a spoonful of hot oil is poured over it.But I avoided it, due to the health reasons Let these cool and later, store them in airtight container. Fried lolas, if stored properly, have a shelf life of about a week 3.5.3251 This is my entry for Paajakas –Deep fried or steam cooked sweets even Also this goes to Tongueticklers, the Theme of October is FIC-Brown

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Kachalu(Arbi)And An Award For Authentic Recipe

Alka Keswani — Sat, 21 Jun 2008 08:13:49 +0000

Kachalu or arbi (Colocasia root) is very popular amongst Sindhis.It is basically root of Patra leaves (the same leaves which are used to make Aluwadis). It is relished in variety of ways, like boiled kachalu, fried kachalu, stuffed kachalu and also kachalu chaat.Watch out this space for all these recipes, that I am gonna share here, soon ! Kachalu tuk is not a healthy choice if one wishes to cut off oil consumption, but for those who crave for fried, crispy stuff to spice up plain dal-roti here is a traditional recipe: Print Kachalu(Arbi)And An Award For Authentic Recipe Rating 5.0 from 1 reviews Prep time: 5 mins Cook time: 25 mins Total time: 30 mins Serves: 2-3 Arbi took, or deep fried Arbi/ kachalu , easy to make and crispy delicious side dish that goes well with Dal rice Ingredients Kachalu (250 gms) Salt Oil for frying Turmeric powder ¼ tsp Coriander powder 2 tsp Red chilly powder ½ tsp (or less) Garam masala powder (totally optional) ¼ tsp Chaat masala powder (again optional) ¼ tsp Method Wash and boil kachalu with two spoons of salt till half done.If using pressure cooker just boil it till one whistle Let it cool and peel it properly. Prick with fork or tooth pick at few places. Sprinkle some more salt and half fry it in a frying pan on medium flame till almost done (you can prick with knife and check, if knife digs in swiftly then its done) Remove kachalu from pan and gently pat each, with palm to flatten it (be careful as the kachalu tends to break) Deep fry again till crisp and brown Empty the pan (remove all the oil), sprinkle some more salt (you can first taste it a bit to check how much salt you need to add ), add dry masalas and serve immediately You can boil and fry kachalu for once till done and then keep it aside.Then just before serving deep fry it again to enjoy them crisp Goes well with Dal chawal, saibhaji,Tidali daal, bhugha chaanwara etc 3.5.3251 And now let me share my happiness with all you dear visitors 🙂 In month of May I had participated in Pooja’s VOW JFI BELL PEPPERS event and that was my first ever entry for any food event.Not in my wildest dreams had I imagined that the Dhaas shimla mirch recipe would be appreciated so much and would actually win me an award . Thanks pooja for holding such an event and thanks to all those visitors who voted for me…I can never thank you all enough !

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