Indian breakfast recipe Archives | Sindhi Rasoi |Sindhi Recipes

Juar Jo Bath |Sorghum Porridge

Alka Keswani — Fri, 11 Feb 2011 22:19:38 +0000

A nutritious Porridge made from Jowar(sorghum) and Milk, with a subtle flavor of Green cardamom.

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Dal Pakwan ~The most famous Sindhi Breakfast

Alka Keswani — Thu, 30 Oct 2008 18:32:36 +0000

First of all Belated Diwali Wishes to all the visitors and I hope this Diwali was as auspicious for you all, as it should be! Well, Every one must have celebrated Diwali in some or other way……mine was buzzing full of activities and I thoroughly enjoyed that! Pre- Diwali Days went in Cleaning and scrubbing every nook and corner of the house, followed by lots of shopping for D-Day! Diwali Day began with a Typical Sindhi breakfast which hubby dear kept avoiding from last many months, DAL PAKWAAN….obviously due to the calories it imparts. But knowing me, can I let him have his way on this Day(this is the day to indulge, isn’t it?) After Stuffing myself with this sinful breakfast, it was time to get back in action, a Bhee palaak for lunch (spinach with lotus stem) and then Malai Kofta for Dinner,which were made to enjoy with Whole family who visit us every year for Diwali Puja (Hatri pooja). Hatri is nothing but a small house-like structure made of mud, where a small idol of Lakshmiji sits in the middle. Diyas are lit and prayers are sung in honor of the Goddess of Wealth, followed by Palav and then prasad distribution. My adorable Sis-in -law made lip smacking Pavbahji and my Lovely neighbor send in this Faral (chakli, chivda, ladoo, karanji, namakpada) all relished by everyone along with of course loads of Mithais and Laai (Sindhi Chikkis), followed by more Pooja ceremonies at Relative’s homes and finally some sparklers, crackers and Zameen chakris, not to forget lanterns and Rangoli, before we signed off for the day, exhausted but contented ! So now lets hop to the recipe of the day, Dal pakwan ….which is a Typical, Authentic Sindhi breakfast.It is deepfried, crisp, unpuffed Maida puris, flavored with salt, pepper and ajwain, served with Chanadal, which in turn is topped with coriander chutney and tamarind chutney and /or chopped onions…a true delight ! Print Sindhi Dal Pakwan Recipe Rating 5.0 from 1 reviews Prep time: 20 mins Cook time: 45 mins Total time: 1 hour 5 mins Serves: 10 servings Sindhi Dal Pakwan Recipe Ingredients For Dal 250 gm chana dal One small onion One small tomato 3-5 green chillies 1 tsp cumin seeds 5-6 of curry leaves (karipatta) 3 cups water ½ tsp turmeric powder ½ tsp Red chilli powder Salt to taste 1-2 tsp oil A pinch of asafoetida For Pakwan 2 cups All purpose flour (Maida) ½ tbsp cumin seeds/Ajwain (caraway)seeds either or both 3 tbsp oil (Ghee is preferred) Salt to taste ½ tsp Red chilly powder Sufficient water to make a dough Oil for deep frying Method To Make Dal Wash dal and soak it for an hour. Ideally the Dal is made without any onions and tomatoes. The vendors generally add loads of butter and flavourful spices to enhance the taste of the otherwise bland dal. But at our home, we use onions for flavors and tomatoes for sourness as some family members can't consume tamarind.No butter is used in Dal made in Sindhi homes, in general. Pour 1-2 tspn oil in a cooker and allow it to heat. Add hing, chopped onion and fry for a couple of minutes. Add grated tomatoes, chopped green chillies and fry it till cooked. Add dal, turmeric powder and salt. Add 2-3 cups of water and close the lid of cooker. Wait for one whistle. Cook on low flame for 5 minutes. Put off the flame.Allow the cooker to cool down. Open the lid, check the dal, it should be tender but not mushy. Heat 1 tsp of oil in another pan and prepare a tempering of Cumin seeds and curry leaves and some red chillii powder.Add the tempering to dal. Let it simmer for 3-4 minutes. While serving, sprinkle mango powder (Amchoor), chilly powder, coriander leaves and tamarind chutney and/or coriander chutney and chopped onions( optional) Serve hot with crisp pakwan. To make Pakwan Sieve the flour. Mix the flour with the cumin seeds/Ajwain, oil (Ghee), salt , chilli powder and sufficient water and make a dough. Dough should neither be too hard nor too soft. Let the dough rest for 15 min. Later, divide the dough into 10-12 small portions. Roll out each portion like a chapati Prick the surface with fork/ knife, so that it don't puff out (don't forget to do this) Heat the oil till smoking point, slide in the Pakwan and carefully fry it, on medium or low flame till it turns crisp and golden in color. Serve with hot dal. 3.5.3251

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Moong(Green Grams)

Alka Keswani — Tue, 02 Sep 2008 09:13:38 +0000

I am a self proclaimed Dal lover and I love to make a different one daily! I enjoy the feeling of having FILLING FOOD, when I eat dal, rice, roti, subzi combo. Hence I am actually not very fond of Moong, coz this one doesn’t go with rice:-( Moong or green gram are a storehouse of proteins.Moreover, the nutritious value of the moong increases many folds when these beans are sprouted.So don’t forget to include these green pearls in your regular diet My hubby likes Moong plain and bland,while my son and myself prefer a more spicier version.So I end up making Moong twice in a week, one his way and one my way;-).And still it has to be accompanied with some dry Subzi or atleast a Jowar flour DODA (recipe coming soon). Fussy eater …who me????. No way….I am just an innocent person, whose taste buds have been pampered (read…spoiled) by her mother!! Now considering how bias I am about spicy things, I would naturally share with you all my version of moong…..As usual hubby dear can wait…isn’t it?? Print Moong(Green Grams) Rating 1.0 from 1 reviews Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: 2 Healthy Moong or green gram cooked in traditional sindhi style Ingredients Moong (Green gram) 1 cup Onion 1 small Garlic 5-6 cloves Ginger Tomatoes 2 Green chillies 2-3 Salt Turmeric powder ¼ tspn Garam masala powder ½ tspn Oil 2-3 tspns Curry leaves 5-6 Cumin seeds 1 tspn Method Soak moong in water for few hours (could be made instantly,without soaking) Rinse them properly 6 -8 times Now in a pressure cooker add some oil, add ginger garlic paste,and saute for few seconds Add chopped onions and fry for some more time Add chopped tomatoes before the onion turns brown in colour Add chopped green chillies, salt, turmeric powder, garam masala powder and mix well Now add moong, some water(2-3 cups) and mix Close the lid of cooker and wait for atleast 3 whistles if moong are previously soaked or else for 8-9 whistles if they aren't soaked If required, whisk the moong with a wooden whisker (mathni) Now heat 1tsp of oil and add curry leaves and cumin seeds and wait till cumin seeds change colour Immediately add this tempering to cooked moong and mix well Adjust the water consistency and simmer for few minutes Serve hot with rotis or phulkas or Doda 2.2.1

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Paneer Paratha

Alka Keswani — Mon, 17 Mar 2008 13:37:37 +0000

The paratha or flatbread was conceived in NorthIndia, especially in punjab.It is nothing but a Roti stuffed with any vegetable, boiled or raw.The variations that are possible are innumerable, not to forget the taste.Even fussy or picky eaters cannot ignore the irresistible parathas.So how can Sindhis, who are known foodies, can avoid these? Aloo (potato), mooli (radish), moong, paneer, dal etc are various options for the stuffing.So choose any one that is available in your kitchen and roll out this wonderful delicacy! Print Paneer Paratha Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 2 Wholewheat flour rotis stuffed with cottage cheese to make nutritious and tasty parathas Ingredients Paneer (cottage cheese) grated -A spoonful for each paratha Salt Red chilly powder 1 tsp Coriander leaves Green chillies 1-2 Cumin seeds 1 tsp Wheat flour 1 cup Water for kneading dough Method Mix the wheat flour, salt, red chilly powder and knead a soft dough using water. Grate paneer and add some salt, chopped green chillies, Coriander leaves, cumin seeds and mix properly Now take a small portion of the dough and roll it a little Place a small quantity of paneer mixture in centre, and fold in the roti so as to wrap around the stuffing.Make sure the stuffing is not visible.Now roll this gently with a rolling pin to make a paratha . Cook it on hot griddle(tawa), pour some oil and flip frequently, until very small brown spots appear on both sides Serve immediately with a blob of butter on it or with curd, papad or achaar (pickle) 2.2.1

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