Spicy Indian curry Archives | Sindhi Rasoi |Sindhi Recipes

Chola Dabhal|Garbanzo beans Curry with bread|Sindhi Breakfast

Alka Keswani — Wed, 15 Feb 2012 16:23:06 +0000

Many Sindhis begin their Sundays with a visit to roadside food cart for a hot, king sized, breakfast, fit to celebrate the holiday mood. The breakfast served on a lazy Sunday morning, at almost every nook and corner of Sindhi localities, happens to be either Dal pakwan, Dal moong, or else Chola Dabhal (Chola = Chickpeas or Garbanzo beans, and Dabhal = Bread). The cart selling this curry-bread, have a hot stove with a large Aluminum container, filled with Spicy garbanzo curry cooked in Indian style Onion and tomato curry, oozing with flavors of roasted Garam masala powder, arranged on the sides of the container. The center of container is intermittently filled with dilute version of the gravy, a portion of thick curry(with beans) is then mixed with dilute gravy, and allowed to simmer for a while. The Soft dinner rolls or Ladi pav is then torn into two, dunked in the simmering gravy , coated well with the curry and then carefully picked up and plated. Few spoons of tender chickpeas thrown over the juicy bread (generally Pav, but some vendors serve bread slices too), topped with tangy mint coriander chutney, sliced onions ( at times chopped tomatoes, boiled potatoes too), some trademark spices sprinkled like a magic powder, followed by the crunchy nylon sev, and finally garnished with chopped coriander leaves. Another version of this breakfast, called Dal Chola Dabhal is also very popular where lentils are also used along with Chickpeas. But we will talk about that sometime later. Kindly note: The recipe below is not a traditional Chola recipe. It is more like a Punjabi style chole. Shall share typical Sindhi style Chole recipe soon. Lets talk about the Recipe : Print Chola Dhabhal|Garbanzo beans Curry with bread|Sindhi Breakfast Rating 5.0 from 2 reviews Cook time: 60 mins Total time: 1 hour Serves: 4 Indian curry of Garbanzo beans cooked in spicy onion tomato gravy, served with soft dinner rolls or sliced bread, a popular Sindhi breakfast and streetfood Ingredients Chickpeas or kabuli chana ¼ kg Onion 2 Tomatoes 2 Garlic 8-10 cloves Ginger Kamaal Patt (Tej Patta) 1 Green chillies 3 (or as per need) Garam masala powder 1tsp Chana Masala Powder 1 tsp Salt Turmeric powder Red chilly powder Tamarind paste -1-2 tsp (depending upon the taste preferred) Oil 2 tsp or more Soft Dinner rolls (laadi pav) or Bread slices Mint coriander chutney for garnishing Nylon sev for garnishing Fresh Coriander leaves Method Wash and soak chickpeas for at least 7 hrs Boil them with salt, till almost cooked (Many people prefer to boil chana along with whole garam masala tied in muslin cloth and some even boil it along with dried tea leaves i.e chaipatti, again tied in a muslin cloth potli.Discard them after boiling, but reserve the water) In a deep pan, pour some oil and saute onion till brown in colour Cool and grind to make a paste.Add chillies along onions. Now in same pan take some oil and a Kamaal Patt (Tej Patta). After 4-5 seconds, add ginger garlic (paste or pounded). Cook for a while and add onion paste. Cook for 2 minutes and add tomato (either pureed or grated) Add some salt (remember there is already some amount of salt in chickpeas), the spices; turmeric, coriander powder, chana masala, and garam masala and fry it for 2-3 minutes Now add half boiled chana and fry it further for about 10 minutes, mixing gently so as not to mash the beans.If the mixture is dried up and sticking to the bottom of pan, just add few tsp of the reserved liquid.When the oil starts separating, add more of the reserved liquid to adjust the consistency (Note: we need to dunk bread in gravy, so the consistency should not be too thick) Add some tamarind paste and coriander leaves and simmer for 2 min For Serving, in a plate torn the pav or if using bread slices, lay one above the other 2-4 bread slices (as shown in picture), pour some curry, garnish with slices of onions and some coriander chutney (optional but highly recommended) and fresh coriander leaves.(You can use boiled and chopped potato, beetroot, chopped tomatoes etc). Garnish with Nylon sev and serve immediately #version# 2.2.1 PS: I am pleased to share with you all that the Favorite pickle of Sindhis, Pariyan waari khatairn or Onion in Mustard water pickle, shared by me, was featured in Mumbai Mirror (Times Of India) Newspaper, 12th Feb 2012 Edition. You can view the paper online by visiting TImes Of India website. For now, here is what the article looked like :

The post Chola Dabhal|Garbanzo beans Curry with bread|Sindhi Breakfast appeared first on Sindhi Rasoi |Sindhi Recipes.

Soya Nuggets Curry (Recipe II)

Alka Keswani — Tue, 14 Sep 2010 10:39:18 +0000

Soya nuggets and TVP , features regularly in our Menu at Home. We just love this meaty protein and I try to incorporate these in our meals in variety of way.Tikkis stuffed with TVP, Soya nuggets Pulao, Soya chunks in tomato gravy and also in simple Onion gravy (Recipe I) or restaurant like rich creamy gravy. But my quest for yet another way to cook Nuggets, make me wander in the virtual world of Food blogs, Food Websites, along with pestering my friends (Some of these are established Chefs while some, in making of being a great Chef) who are really good in cooking lip smacking food. I try to jot down all the tips and tricks of cooking, from these lovely friends, and hence bring about a huge change in my cooking style, be it in terms of flavors, taste, aroma or texture. My new neighbor is an excellent cook (Coming up next, will be her awesome Pahadi Aloo recipe) and like good neighbors we keep on sharing the food and recipes too. The following recipe of Soya Nuggets is partly inspired by her style of making gravy, partly by the tips shared by some friends, partly by my own instincts ..so its kinda hotch potch of recipes, but trust me when I say, this will work for you at any cost. Print Soya Nuggets Curry (Recipe II) Rating 4.0 from 1 reviews Prep time: 30 mins Cook time: 30 mins Total time: 1 hour Serves: 3 Ingredients Soya Nuggets 100 gms Onions 3 medium sized Tomatoes 2 large ones Green chillies 2 or more as per taste Akha (Khada/Whole) Garam masala (Includes, 1 green cardamom, 1 Black cardamom, A tiny piece of javitri or Mace,1 inch bark of cinnamon , A Kamaal Patt (Tej Patta) and a tsp of Cumin seeds) Crushed Ginger 1 inch piece Crushed Garlic 5 cloves Turmeric powder ¼ tsp Coriander powder 1 heaped tsp Salt as per taste Oil 2 tsp Method Soak nuggets in warm water to which salt is added, for at least 30 minutes. In the meantime, take a pan or pressure cooker and add generously 2 tablespoons of oil.Do not panic...we will drain out all the excess oil after frying the onions..so chill ! Add Akha Garam masala and let these sizzle in oil for few seconds. Add chopped onions, and saute on medium to high flame till onion turns nice golden brown color. Now drain out excess oil, add crushed ginger and garlic (you can use paste too) and saute for few more seconds. Add grated or chopped tomatoes, green chillies, salt (remember there is already some in soaked nuggets) turmeric powder and fry well. When tomatoes are about to cook, add drained and squeezed Soya Nuggets to the cooked mixture, add coriander powder and Bhuno for 2 minutes.Sprinkle some water if mixture tends to stick to the bottom. Add around 2 cups of water and let the nuggets cook for 15 minutes if using pan (close it with lid and simmer after few boils) or for 5 whistles, if using pressure cooker. You can sprinkle some garam masala powder almost at the end of cooking procedure. Adjust the seasoning and let it simmer for a while. Garnish with coriander leaves and serve with either Roti or rice or both. 2.2.1 UPDATE: With great anxiety, let me share something with you all….Lovely Ria of Riascollection have chosen SindhiRasoi for Tried and Tasted Event for September month. This means that Bloggers and non bloggers can choose any recipe from Sindhirasoi and try it out. Bloggers can blog about it on their respective blogs while non-bloggers can just click the pictures and E-Mail their experience/verdict to Ria. I am super excited and really nervous….but please note, you can give me a shout or write to me (Use this contact form ) in case of any doubt about the recipe. Confused about some ingredients? Unable to follow any method? Need to ask about any substitutes? Just anything…and I will be more than happy to help ! Hoping of less disasters and more wonders in your kitchens…Will you participate in the event ? Thanks once again Ria..you really surprised me !

The post Soya Nuggets Curry (Recipe II) appeared first on Sindhi Rasoi |Sindhi Recipes.

Seyal Beeh Patata~Lotus stem and potato cooked in Onion base

Alka Keswani — Mon, 10 May 2010 08:49:01 +0000

A heavy heart, a restless mind, an off mood and a headache ..all are hindering my attempts to have a hearty conversation with you all today. But I have got a recipe to share with some lovely people,who wanted to know some more ways to relish Lotus stem or Beeh(Bhein). So here I go anyway… Sindhis tend to like Beeh, though it is bland in taste and could be awful with all its HAIRY TALES, but trust me if you can, slicing it in right way, cooking it till perfectly done and combining it with some flavorful spices, is all that it needs to get hooked to the mighty Beeh. Seyal Beeh Patata( Lotus stem and potato cooked in Onion Base ) Print Seyal Beeh Patata~Lotus stem and potato cooked in Onion base Prep time: 30 mins Cook time: 30 mins Total time: 1 hour Serves: 3 A traditional Sindhi, dry dish, lotus root stem cooked with potatoes in onion base. Ingredients 2 Potatoes -Do not peel the skin.Just clean the surface thoroughly and if needed soak whole potatoes in warm water for few minutes and then gently scrap any mud residues.You can go ahead and peel it too if the skin is not clean enough Lotus stem(roots) or Beeh. Here again thoroughly wash the stem and get rid of the mud.The pores of stem, if still muddy, could be cleaned with tooth picks, or again soak them in warm water and hold these under running tap for few seconds to wash away any residual mud. Depending upon the size and thickness, you might need about 8-10 ,1″ thick pieces of Beeh. And don’t forget to slice those in slant slices, or else gear up for the hairy stuff ahead 2 large Onions 2 medium sized tomatoes Ginger about 1″ Garlic 2-3 cloves(optional) Green chillies 2-3 depending upon your taste 1 /4 tsp Garam Masala ½ tsp Turmeric powder 1 tsp Dhania Powder ½ tsp Jeera powder Salt to Taste 2-4 tsp Oil Fresh coriander leaves for garnishing Method Clean and cut Beeh into slanting slices and pressure cook them with some salt and water till 2 whistles are heard(Depending upon the quality of Beeh, it might take longer to cook.Ideally a knife or toothpick should softly pass through the slice of cooked Beeh not overcook it) Remove the Beeh from cooker and place aside.Clean the potatoes and cut them into large chunks.To peel or not to peel is your choice. I generally like potatoes with their skin on, unless these are too muddy or stained. Add some salt and keep aside. Soak in water if potatoes start to turn black. In a pan or handi, add 2-4 tsp of oil, and saute chopped onions, along with crushed ginger and garlic. When onions turn translucent , add chopped tomatoes, green chillies and saute for a while. Add potato chunks and cook on high heat for few seconds. Lower the heat, add some salt (beware there is already some salt in Beeh and potatoes), all dry masalas and cover the pan with lid.If the mixture is too dry, sprinkle some water.Put on some heavy weight on the lid, so as to facilitate cooking of potatoes. Add Beeh in somewhere mid of the procedure and mix well. Keep cooking on lowest flame with weight on the lid of the pan, sprinkling some water now and then (if the mix. tend to stick to the bottom of the pan). When the potatoes are cooked, the curry is done. Garnish with some fresh coriander leaves and serve with Roti/chapati . 3.5.3251 Other Beeh Recipes: Beeh Paalak Daagh Mein Beeh patata Beeh Tikki Other Seyal Recipes: Seyal Pao Seyal Phulko Seyal Bhaji

The post Seyal Beeh Patata~Lotus stem and potato cooked in Onion base appeared first on Sindhi Rasoi |Sindhi Recipes.