sindhi sai bhaji recipe Archives | Sindhi Rasoi |Sindhi Recipes https://sindhirasoi.com/tag/sindhi-sai-bhaji-recipe/ Traditional Sindhi vegetarian and vegan recipes Thu, 04 Feb 2021 12:09:46 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://test.sindhirasoi.com/wp-content/uploads/2021/03/cropped-logo_new-32x32.png sindhi sai bhaji recipe Archives | Sindhi Rasoi |Sindhi Recipes https://sindhirasoi.com/tag/sindhi-sai-bhaji-recipe/ 32 32 Tairi|Sindhi Sweet Rice For Chetichand https://test.sindhirasoi.com/2012/03/tairisindhi-sweet-rice-for-chetichand/ https://test.sindhirasoi.com/2012/03/tairisindhi-sweet-rice-for-chetichand/#comments Mon, 19 Mar 2012 19:59:02 +0000 http://sindhirasoi.com/?p=7786 ChetiChand, the New year of Sindhis is just round the corner and like every year, there are plenty of requests for Tairi Recipe (Tahiri/Tayri/Sindhi style Sweet rice). Tairi or Tahiri/ Tayri is a traditional  aromatic sweet rice preparation, cooked on special occasions like Marriages, Mundan, Pooja ceremonies and also during festivals like Chaliha, Chetichand etc. Tairi is distributed as Prasad on Chetichand  and it is also enjoyed with Sai bahji, Beeh patata or simple Potato-eggplant curry (Recipe coming up, next !), specially on Sundays. Tairi cooked without artificial food colour Print Tairi|Sindhi Sweet Rice For Chetichand Rating  4.5 from 6 reviews Prep time:  5 mins Cook time:  20 mins Total time:  25 mins Serves: 3-4 Tairi or Tayri is a Sindhi Sweet rice preparation made on special occasions and Sindhi Festivals like Chalia and Chetichand Ingredients Rice (Basmati or regular) 300 gm Sugar 200 gm (or you can use 50 gm of Jaggery and 150 gm Sugar) Water 500 ml ( Depending upon quality and age of rice, water required, may vary.) Saunf (Fennel seeds) 2 tsp Dhoongi ( Dried coconut kernel/kopra/copra) few thin slices Dhaakh (Black Raisins) 2 tbsp Oil/Ghee 2 tbsp Green cardamoms 2 (optional) Roasted/fried dry fruits/nuts like almonds, unsalted pistachio/cashew (Optional..I didn't used any !) Saffron few strands (optional) Orange red/ orange yellow/Jalebi colour few drops (I didn't used any !) Method Rinse well and soak rice for half hour. Boil in water (you can add a pinch of salt) on high flame till the grains swell.You can add green cardamoms too. The rice should be bit more than 'half-cooked'. In the meantime, roast/ fry, nuts/almonds (if using). Heat 2 tbsp of oil and add thin slices of Copra (kopra) and black raisins.Put off the gas and immediately add fennel seeds . Check if there is any water remaining in rice, if yes, drain the rice in colander.If not, just proceed with next step. Add sugar and pour the copra+raisins+ fennel seeds mixture upon the rice and cook on lowest flame.If using food colour, add it on this stage. The liquid colour could be used as it is, while if using food colour in powder form then dissolve it first in a tsp of water and then add in rice.Add saffron (if using) You can use a griddle and place the rice container over the griddle and cook on lowest flame.The rice must be covered with a lid at this stage. Mix very gently for once and let the sugar caramelize. Tairi cooked with using colour is generally orange in colour. If cooked with organic jaggery, it is brownish in colour, if cooked using normal jaggery and sugar or just sugar, it is pale white in colour. 3.4.3177 2.2.1 And this is Tairi cooked by my friend and Neighbour, Priya Dadlani. Jalebi colour was used while cooking this and she served Tairi with Sindhi signature dish, Saibhaji ..finger licking good !

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