Back and How !

Alka Keswani — Mon, 08 Feb 2010 20:54:20 +0000

The Year 2009 was surely a year of many events, good and bad. Much happened in past few months, when I was not Blogging here. Besides celebrating a contest Win (Click Photography event for Most Delish Picture– Gulabjamun), our Kid’s Birthday, our Marriage Anniversary, an engagement Ceremony of a dear Family member, the year end brought us close to one more occasion to celebrate, as soon as we stepped in year 2010. Yeah Sindhi Rasoi, turned Two…What a feeling ! I still remember last year when we were Celebrating the first Birthday of this beloved Blog of mine, I was overwhelmed by so many wishes, pouring in.This year I was preparing to celebrate the Day with something exciting and pleasant. But trust Life to give surprises! In my attempt to Renovate my Virtual Kitchen(Sindhi Rasoi), days passed into weeks and weeks into months. I kept struggling with various LOOKS for my blog, messed up with many THEMES, wasted hours in learning basics of codes and all, but at the end , Hubby dear took the charge, helped me out in fixing bugs, tweaking the look (of blog of course) and finally we are here, though late, but raring to go , to mark the Second Birthday of Sindhi Rasoi…Three cheers for us ! Coming to recipe part, it has to be something special isn’t it? Well there you go ! A Spread of Jeera Rice, Chana paalak, Mushrooms in Red gravy, Fry (Tadka) Dal, along with usual Raita, Salad, Mint coriander chutney and Gaajar ka Halwa, made in honor of some friends visiting us, sounds good to you? Jeera Rice was made simply by boiling Basmati rice with some salt and water till almost done. A tempering with a spoonful of oil and Cumin seeds, and later cooked on Dum for few minutes. Simple, aromatic Jeera rice went well with the Dal Fry, and Mushrooms and Chana paalak. Recipe of Mushrooms coming later (Or mail me at sindhirasoi@gmail.com to get its recipe in your Inbox). For now lets switch our attention to the wonderful combination of Vitamins, Iron, folic acid (from spinach) and proteins (from Chickpeas ). Print Chana Paalak|Garbanzo beans in Spinach Curry Cook time: 40 mins Total time: 40 mins Serves: 4 A healthy and delicious chickpea in spinach curry recipe Ingredients ¼ Kg Chickpeas, picked, rinsed and soaked for at least 6 hours ½ Kg Spinach 2 Medium sized Onions 2 Large Tomatoes 2-3 green chillies Ginger a bit (about an inch size) Garlic 5-6 cloves Whole Garam Masala (A bit of dalchini, 2 cloves, 1 Black cardamom ,1 Kamaal Patt (Tej Patta), 2 whole black peppers) Salt to taste Turmeric powder ¼ tsp or less Coriander Powder 1 tsp 1 tbsp Oil Method Boil soaked chickpeas with some salt till half cooked. For me , boiling chickpeas in a pressure cooker till 3 whistles of cooker, worked well. Drain the chickpeas and reserve the liquid. In the meantime, peel the onions and grind those along with, ginger , garlic, Whole garam masalas to a fine paste. In a pressure cooker, pour 1 tbsp of oil, add the onion paste and saute well till the paste changes colour to pink. Grind tomatoes and green chillies together and add to the onion paste which by now had changed to darker shades of pink. Saute well for few minutes and then add washed and chopped spinach and mix very well. Pour some water(not much as spinach cooks in its own juices), add some salt (remember there is already some salt in chickpeas , so be alert), and close the lid of cooker .Wait for 2-3 whisltes and put off the gas. Later, add the Half-boiled chickpeas, turmeric powder, coriander powder and saute well for 3-4 minutes, taking care so as not to break the chickpeas. Adjust the consistency of gravy by adding the reserved liquid in which chickpeas were boiled. Adjust seasonings and let the whole mixture simmer for few minutes on low flame till the chickpeas absorbs the flavors of spinach and Garam masalas. The consistency of final dish is semi dry. Garnish with chopped fresh coriander leaves. Goes well with rice, Pulao, or even with Roti . 2.2.1

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Chanvaran jo Dhodho (rice flour flatbread)

Alka Keswani — Thu, 19 Jun 2008 09:09:59 +0000

Sultry summers are gone here in Mumbai and monsoon showers have knocked the parched earth, giving a sigh of relief, from dusty, sweaty, nasty heat of summer. However, I’ll miss some of my favorite summer things, like making falooda icecream, chilled mangoshakes, jaljeera and of course chilled masala chaach (buttermilk). One more food that associates me with summer afternoons is Dhodho, which is a type of flatbread, made from rice flour.It’s bit sticky, light, not too much spicy yet it serves as a delicious accompaniment with any veggie or Dal and I just love to wash it down with some flavoured masala buttermilk This Dhodho (funny name, isn’t it?) recipe calls for a type of rice, called sona mussorie (not sure, how it is spelt). I guess, people from South of India might be aware of this type of rice, as mostly it is used in Idli/Dosa batters Wikipedia says…… Sona masuri (or its original name Swarna Masuri) is a medium-grain rice grown largely in the Indian states of Andra Pradesh and Karnataka. In Telugu Sona Masuri rice is called as Bangaru Theegalu(meaning Golden Ivy).It is lightweight and aromatic, and considered to be of premium quality.By large it is considered to be a healthy diet as it contains less starch and is easily digestible. Ideal for preparing dishes like sweet pongal, biryani, fried rice etc……. So first of all , you will need to hunt for this type of rice, then wash rice thoroughly, dry for few days in sunlight and then take them to your local chaki waala (flour mill) and get it pounded to get the rice flour.My mom used to follow this procedure, but I generally buy the ready made flour. I compromise on the quality, but I can’t help..there is no enough sunlight around to dry rice and neither any local flour mills in close vicinity. Generally all the Indian flatbreads are made, by rolling the dough with rolling pins and then cooked.But Dhodho is a sindhi specialty which is made by patting the dough with palms of your hands.No rolling pins are used.This is bit tricky, but check out the easier option at the end of this post This one is for my yet another, new friend (of late, I am making lots of friends in blogosphere) Srivalli of Cooking 4all seasons who is hosting a Rotimela Print Chaawaran jo Dhodho(rice flour flatbread) Rating 4.0 from 1 reviews Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: 1 Sindhi style patted rice roti! Ingredients Rice flour (a cup for each Dhodho) Chopped onion,a spoonful for each Chopped Green chilly/es Chopped Coriander leaves 1 spoon for each Salt Oil 2 tsp for each Dhodho Water to knead the flour Method Mix all the ingredients except water Now add water little by little, mixing it properly and knead it, till you get a soft manageable dough.Smooth-en it properly Now bring together the dough and shape it in a round ball.Pat it gently on your palms (you can grease or wet your palms before doing so, to avoid sticky mess) Then carefully place it on greased, hot griddle and quickly keep patting it, till it reach the thickness of paratha. Now this could be really tough for novices, as most of the deed will end up with red palms, burnt Dhodho, or some stuff which just refuses to part from the griddle.Don't get disheartened with that.Just try it this way.....Take a clean plastic sheet (or cut open a poly bag or ziplock pouch), sprinkle some dry flour on that and start patting the dough on that till it achieves required thickness.Then carefully transfer it on griddle, let it cook for few seconds and slide it on the inverted flat plate, then transfer it back on griddle ( this is to help flip) and cook on other side Cook it on medium flame on both sides.Apply some oil after flipping sides,so as to make it crisp Enjoy it hot (it only taste good when hot) with any veggie or dal or buttermilk 3.5.3251

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Back and How !

Chanvaran jo Dhodho (rice flour flatbread)