A Guest Recipe-Daag Bhat|onion rice

Alka Keswani — Sun, 14 Sep 2008 20:36:26 +0000

This week we have a special guest at Sindhirasoi, who has shared with me, a lot of information about Sindhi Food habits, food culture and regional specialties in past few months.Let me introduce Surrayya in her own words; Hobbies: Reading about mysticism, occasionally writing on issues which I feel are important to Sindh or the world. Skills: Fluent in speaking ,reading and writing Sindhi language thanks to my father’s special efforts Education: Graduate from United States (did my secondary education in England) Aim: Promote Sindhi culture (food, fashion/fabric design, embroidery, gold/silver ornaments) to the rest of the world So today I am sharing with you all a simple but fantastic Rice recipe, which is called Khushka or Daag bhaat.I never knew that Sindhis in neighboring country have such a variation in their food habits.Thanks to surrayya ….now I know! According to Surrayya, Khushka or more popularly known as Daag bhat, serves as a side dish at lunch or dinner. In the mango season it is served with mangoes which can be sliced on the serving dish/plate or placed separately beside the khuskha dish.When its not the mango season khushka can be eaten with any curry ! I made this Daagbhat and served with potato curry and I must say I simply loved the subtle flavor of this onion rice in comparison to strongly flavorful Bhughe chaawal, wherein more of spices are added Thanks surrayya, for sharing this traditional recipe with me, I am looking forward to many more of them……. Print Daag Bhaat Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Easy rice recipe. Ingredients Basmati Rice: 2 cups Water: 2 cups Salt:1 tsp Chopped Onion: 1 Cooking oil: 1 Tbsp Method Wash and soak rice in water for 20 minutes. Saute the onion in oil (make sure the onion doesn’t become brown), add salt put water. Bring to boil. Add rice when water starts boiling, lower the heat to simmer when the rice is done there will be smoke coming from the side of the saucepan Serve hot with chopped mango or curry of your choice 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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A Guest Recipe-Daag Bhat|onion rice

Chanvaran jo Dhodho (rice flour flatbread)