Gramflour recipes Archives | Sindhi Rasoi |Sindhi Recipes

Sharing my happiness !

Alka Keswani — Mon, 18 Oct 2010 06:26:34 +0000

A quick hello on a warm Monday morning and a sweet news to share ! Food blogging gives me immense pleasure…. sharing the traditional recipes, hearing your views and comments, reading all the messages and Emails with good wishes and compliments, getting to know about how your mother/aunt/friend/relative cooks the same dish, connecting with many old friends, making new ones …all these things make me feel so happy and cheerful. Dear readers, I am so glad to share with you all yet another reason of my happiness. It feels so nice to be featured in Femina’s online edition, talking a bit about myself and sharing my Mother’s Recipe of ” Stuffed Bhein/Beeh(Lotus root)” or Beeh tikki.

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Besan(Aani) Ji Bhaji~Besan Tikkis in onion base

Alka Keswani — Mon, 13 Apr 2009 18:07:43 +0000

I thought life will be bit easier as soon as summer vacation of my kid will begin, but no luck as such ! With scorching heat outside and not many amusements inside home, my kid is as bored as myself. For how much time could one remain occupied with indoor games and Idiot box ? So now though I am not worried about what to pack for his lunch and drop and pick up from his school, I am constantly pondering over how to keep him fruitfully occupied. Any ideas(except sending him for any summer classes)?? Well now coming to today’s recipe, this Aani ji bhaji is a typical Sindhi style dish, made from the fried Tikkis of gram flour, softened in the onion and tomato base. A very popular dish, this is a favourite of many Sindhis and the fact that it requires the ingredients that are generally available in our kitchens, it is a saving grace when there aren’t much veggies lying in our refrigerator Here’s how the rolled tikkis look before frying Print Besan(Aani) Ji Bhaji~Besan Tikkis in onion base Prep time: 15 mins Cook time: 40 mins Total time: 55 mins Serves: 3 Sindhi Style gattey ki subzi, gramflour tikkis cooked in onion base Ingredients For Aani (Besan ki tikki) Gram Flour 2 Cups Khuskhus (poppy seeds, soaked for 1-2 hours and strained) 2 tsp Green chillies 3, finely chopped Crushed dry Pomegranate seeds (anardana) 1tsp Coriander leaves, 4-5 sprigs Turmeric powder ¼ tsp Oil 3-4 tsp Salt as per taste Very small amount of water to knead a stiff dough Oil to fry Aani For Onion Base Onions 3 large ones (sliced are preferred but you can chop it too) Tomatoes 2 small sized Turmeric powder ¼ tsp Coriander powder 1 heaped tsp Garam masala powder ¼ tsp Green chillies 2 or more Ginger 1” Oil 1 tbsp Method To 2 cups of gram flour add salt, khus khus, green chillies, oil, turmeric powder and mix everything well. Adding very little quantity of water at a time, knead a hard but manageable dough.On a greased surface, place the dough and make a long cylindrical roll and then flatten it.. Cut the roll into approx. 3-4 inch long pieces. In a frying pan, heat a sufficient amount of oil and deep fry the tikkis, in batches, until light golden brown. Drain on tissue paper or kitchen towel. Empty the pan but leave behind 1 tbsp of oil.Add sliced or chopped onions, ginger and chillies and cook till onions till pink (don’t let the onions caramelize). Add chopped tomatoes and salt and cook on medium flame for 2 minutes. Lower the flame and cover the pan. When tomatoes are mushy, add dry spices (except garam masala) and mix well. Sprinkle some water if the mix tends to stick to the bottom of the pan. When tomatoes are properly cooked, add fried tikkis and mix carefully so that tikkis don’t crumble. Add 2-3 spoons of water and cover the pan with a lid and put some weight on the lid. Gently mix the subzi intermittently and sprinkle some more water if needed. Cook till oil leaves the mix. Sprinkle some garam masala and fresh coriander leaves and cook on low flame for a few more minutes. Serve it with freshly made rotis or phulka. 3.5.3251 Want the know why this dish is named Aani? Click here! Here are some more Sindhi dishes made using Besan (Gramflour) Find the recipe of Sindhi Kadhi here! For the recipe of Sindhi Tamate Ji Kadhi, click here! For the recipe of Sindhi Sanna Pakora, click here

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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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