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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 :

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Patate Ja pakoda~Just For You

Alka Keswani — Fri, 23 Jan 2009 20:02:44 +0000

Firstly, sorry for the late replies (and even for no replies) to you mails dear visitors, I still have much backlog to attend to and I will do that ASAP. Darn the internet connection (I know, I know by now you all are sick of this excuse of mine, so am I, with these damn service providers) Well here I am again with this sinful food called Patate ja pakoda (potato fritters), an absolute favourite of my son.Though he gets to indulge these on ration basis, I like to let him have these on special occasions. And this time the excuse was of course that Sk (in case you joined in late, he is my bro-in-law) too want to try out pakodas in his VIDESHI Kitchen. So again here I present step by step illustrations for these typical sindhi favourite snack Ingredients: 1 large size or two medium sized potatoes (will yield approximately 16-18 pakoda) Besan (gramflour) 5 tbsp Salt 1/4 tsp (bit less than that) for besan batter and some more for salting potato chips (aprox. 1/4 tsp) Red chilly powder 1/4 tsp or less (start with less, increase the amount when u make pakoras next time) Soda bi carbonate (mithi soda) 2 very small pinches (if you can’t find soda bi carb, you can use baking powder 1/4 tsp or bit less than that) Water to make the batter approximately 16 tbsp (the same sized spoon that you used for besan) Carom seeds (ajwain) optional Oil for frying Method: Peel and slice the potatoes into thin chips.Rinse them with water,drain out water and add about 1/4 tsp of salt Leave these for about 4 minutes. If they start blackening then immerse them in water till you use them for frying Now mix salt, red chilly powder and soda bicarb in besan and add about 16 (you might need more or less depending upon quality of besan) spoons of water and mix it to make a smooth batter.It should be of pouring consistency and should be devoid of any lumps In the meantime, pour oil in frying pan or kadai and let it heat till smoking point.Now lower the flame. Put the potato slices into the batter and coat them properly with batter. Now carefully pick each batter coated potato chip and pour into hot oil.Do not put all of them together, you can fry them in two or three batches and fry them on low flame for few seconds Take them out on tissue paper and keep it for few seconds.Meanwhile fry another batch in similar fashion. But do not let them turn dark. Put the tip of knife through pakoda to check whether potato is cooked, if not, fry it for second time on medium flame, but if potato is cooked then fry for second time on high flame till crisp brown Drain excess oil on tissue paper and enjoy with ketchup or chutney Here is the recipe at one place (print friendly ) Print Patate Ja pakoda|Potato fritter|Potato Bajjii Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: 2 Step by step, with pictorials, Potato fritters, or potato bajjis/ potato pakora (pakoda) recipe Ingredients 1 large size or two medium sized potatoes (will yield approximately 16-18 pakoda) Besan (gramflour) 5 tsp Salt ¼ tsp (bit less than that) for besan batter and some more for salting potato chips(aprox. ¼ tsp) Red chilly powder ¼ tsp or less (start with less, increase the amount when you make pakoras next time) Soda bi carbonate (mithi soda) 2 very small pinches (if you can't find soda bi carb, you can use baking powder ¼ tsp or bit less than that) Water to make the batter approximately 16 tsp (the same sized spoon that You used for besan) Carom seeds (ajwain) optional Oil for frying Method Peel and slice the potatoes into thin chips.Rinse them with water,drain out water and add about ¼ tsp of salt Leave these for about 4 minutes. If they start blackening then immerse them in water till you use them for frying Now mix salt, red chilly powder and soda bicarb in besan and add about 16 (you might need more or less depending upon quality of besan) spoons of water and mix it to make a smooth batter.It should be of pouring consistency and should be devoid of any lumps In the meantime, pour oil in frying pan or kadai and let it heat till smoking point.Now lower the flame. Put the potato slices into the batter and coat them properly with batter. Now carefully pick each batter coated potato chip and pour into hot oil.Do not put all of them together, you can fry them in two or three batches and fry them on low flame for few seconds Take them out on tissue paper and keep it for few seconds.Meanwhile fry another batch in similar fashion. But do not let them turn dark. Put the tip of knife through pakoda to check whether potato is cooked, if not, fry it for second time on medium flame, but if potato is cooked then fry for second time on high flame till crisp brown Drain excess oil on tissue paper and enjoy with ketchup or chutney 2.2.1 Note: You can half fry them and put aside ahead of dinner or lunch and just before serving Re-fry them to enjoy crisp pakodas

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Chaat or Salad ?

admin — Tue, 21 Oct 2008 04:09:52 +0000

From past few months, I have been feeling this terrible urge of attaining some super power to uproot all the maddening bad, prevailing around.I can feel a transition within me from being a happy go lucky girl to a nagging, yelling, irked person, conferring eternal damnation to at least 20 people per day (in my thoughts of course). Little things start bothering me and I see red at drop of the hat.When I discuss this with my friends and well wishers, everyone suggests the same thing…”you can’t change the world and there is no sense in fretting and fuming, so just calm yourself and better practice some Meditation.” I agree yoga does helps me considerably to cool down, but is it always possible to remain cool or rather is it always necessary to be as cool as cucumber? Still I took the suggestions of my friends and practiced some deep breathing exercise every time I was cornered . Grocery man, weighing 953 gm of sugar instead of 1000 gm in front of my eyes…I deep breathed and remain silent Ricksha walla (driver of three wheeler public transport) demanded 7 INR instead of official 5 INR rate…I obliged Telephone connection went boooooohooooo….I remained silent Internet connection didn’t got restored despite of hundreds of calls to the pathetic customer care guys and to even- more -pathetic local service providers….I kept quiet. Ethernet card was destroyed due to lightning, TV tuner card went kaput..I didn’t moaned. Just because we reside at wrong side of metro city, we go without current for 8 hours a day, while the metro which is just 25 kms (distance between two railway stations) from our place enjoy uninterrupted power supply….I bear this with silence. Dirty politics in offices, bribe greedy officials in government institutions and policeman demanding free rides in public transport vehicles, female infanticide, people throwing infants and even embryos in garbage bins (whatever their personal excuses be) while garbage stinking in fronts of homes, potholes on roads, that are shoddily filled when some MLA is expected, only to go crap within few days and working class idiotically paying their taxes (coz they are deducted at source) while businessman cleverly escapes from the clutches of Honorable finance minister who can hike the rates of petrol when globally crude oil rates shoots to 110$ /barrel, but forgets to dive back , when the rates slide down to as low as 70 $/bbl There is more stupidity on TV, with every absurd news served to us as BREAKING NEWS, Reality Shows with not so real tears and stories, vulgar stuff aired in the name of Modernism and morons hogging up the limelight, while serious issues concerning to common man are not voiced even for the heck of Genuine news.All served to us between ADVERTISEMENTS.If you watch TV for say 30 minutes, you end up seeing advertisements for 18 minutes and actual stuff for 12 minutes or even less..I don’t do anything to change that……So I keep my cool and stop watching TV instead, but…. …..how far can a sensible person stay deaf, dumb and blind to such apathy ?? Should we always turn our eyes from all this ILL and just call ourselves cool ? I agree ranting wont change anything, but is it possible for a pulsating heart to ignore all this and keep silent with few pranayams? Wont we be as good as dead then? I know even when I wrote all this, nothing is gonna change..not even 0.5% …but should we just seal our lips and ears and eyes and lay dead ? Well after boiling so much of my blood over these issues, I definitely need some energy to go on.When I was a kid, my Mother used to say that pulses and vegetables gives us energy and make us strong.So now let me have some SUPER MOLECULES or proteins as they are generally called and what better source than Kaalachana. I am confused to categorize this simple but power packed dish.I can call it salad since it is a food mixture consisting of boiled and raw stuff,with a tangy dressing, but then I also remember this as one of our favorite chaat sold outside our school gate! So call it whatever you want..but do include this in your diet . Print Chaat or Salad ? Healthy Legume salad recipe Ingredients Kaala chana(black chickpeas) Tomato 1 Onion 1 salt and pepper to taste Tamarind chutney or lemon juice 1-2 tsp Boiled potato Coriander leaves to garnish Method Pick the chana,rinse properly many times with water ,and soak them for about 5-6 hours Later boil it with salty water till cooked.If un-soaked or not soaked for enough time,you might need to boil it for more time, otherwise it is almost done in 2-3 whistles in a pressure cooker.Again that depends upon the quality of chana.So keep experimenting When done, lay them in serving bowl or plate,top it up with dash of salt, pepper powder,chaat masala powder(optional), red chilly powder(optional),2 spn (more or less ....depends upon your taste) tamarind water(just soak a ping ball size of tamarind in half cup of water for 10 minutes,mash it and squeeze it properly.Discard the pulp,and use the tamarind water) Add chopped onion,tomato,boiled potato,or veggies of your choice.Garnish it with coriander leaves 2.2.1 This simple salad is going for: Sra’s My Legume Love Affair Which is the brainchild of Susan Sangeeth’s Eat Healthy-Fight Diabetes contest Divya of Dilse for Diet Food Event

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