Seyal Phulka (Leftover Rotis in Garlic tomato curry)

Alka Keswani — Fri, 26 Feb 2010 06:41:28 +0000

Seyal Phulka Spring announced its arrival, winter bid adieu, and summer is almost knocking at the doors. Holi(Indian Festival of colours ) is just few days away, and I am as usual grumpy and lethargic. No changes in SEASON of my MOOD. The diet regime seems to be improper, leaving me dull and tired whole day. I need to breakup my meals into more sensible way and include some more antioxidants and proteins too. Of late we had been socializing more, that ends up in many unwanted calories in the body and the fight to get rid of those extra calories is proving to be strenuous. On the whole, I am literally dragging myself to the daily grind, day after day. I am still researching (Highly dependent on Google for that) on consumption of protein shakes before work outs in Gym.Till now, I haven’t reached to any conclusion since there seems to be a lot of difference of opinion amongst people. Do you have any first hand information on that? Do share that with me please. I do not want lethargy to be an excuse for not working out 😉 Coming to Recipe of the day, it has nothing to do with diet food or wonder milkshakes. Instead it has got something to do with leftovers..yeah, leftover rotis/phulkas. Watch Recipe video here: This is one very popular way of cooking with some leftover rotis , turning those into tangy, spicy morsels . And its so simple to cook, with just few basic ingredients. Print Seyal Phulka (Leftover Rotis in Garlic tomato curry) Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: 2 A simple and delicious way to enjoy leftover rotis, phulkas (unleavened flatbreads) Ingredients 4 Leftover Rotis (at least one meal stale) 2 Green chillies chopped (adjust as per taste) 3 small Tomatoes (Or 2 large), grated 7-8 Curry leaves ½ tsp Mustard seeds 5-6 Cloves of garlic ¼ tsp Turmeric Powder 1 tbsp Coriander powder ¼ tsp Red chilli powder Handful of Coriander leaves Salt as per taste 2 tsp oil 11/2 cup or more of water (Explained below) Method In a kadai or frying pan, take 1 tsp of oil, heat it, add chopped garlic, saute till it changes colour, add curry leaves and mustard seeds and let the seeds splutter. Quickly add grated tomatoes, chillies, salt, turmeric and coriander powder and fry on high heat till the raw smell of tomatoes go away and the oil separates out.Add water. When the mixture starts bubbling, tear the rotis into bite size pieces, and add to the boiling mixture. Add coriander leaves and let it cook on medium to low flame with the lid covering the pan Cook till all the water is dried up.Garnish with some more coriander and a drizzle of freshly squeezed lemon juice adds the holy tang to the yummy and easy to cook Seyal phulka.Enjoy ! 3.5.3251

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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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Seyal Phulka (Leftover Rotis in Garlic tomato curry)

Chanvaran jo Dhodho (rice flour flatbread)