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Dabal Pakora~ AlifBe~ 21

Alka Keswani — Fri, 14 May 2021 10:56:39 +0000

Alifbe of Sindhi Food, the series about A-Z of Sindhi food is now at the 21st letter; ڊ or D in Roman Sindhi and ड in Devanagari ! D as in Daddy, Dairy, Daily etc! And I couldn’t help but pick one of the most popular Sindhi street foods, the Dab^al Pakor^a (In Roman Sindhi) or Dabal Pakora (Pakora pao/sandwich) for ڊ ! The term Dabal is used for Double roti which could mean Pav/Pao or even the sliced bread, in Sindhi! Bread is being commonly used in Sindhi households since past many decades (probably even before the Partition happened) be it for Seyal Dabal, or Chola Dabal or is also had with mutton curry or even with Keema. And the Dabal Pakora combination i.e Pav served with pakora and green chutney is as dear to Sindhis as Vada Pao is to Marathi manoos or even to a Mumbaikar. In Ulhasnagar, my home town, you will find plenty of small bakeries on the road side and in small lanes and as you walk around, the heady aroma of breads and biscuits, rusks and nankhatai being baked in those small bakeries is simply irresistible! As a school going kid, few decades back, I remember visiting bread shops that had sale counter at the front of the shop while the wood fired oven at the back of the shop and I would often peep inside the bakery and watch in awe the ‘baker’ drenched in sweat working like a magician, shaping pao dough, lining dough balls in rows, in a tray and then dumping it in ‘oven’ all with a lightning speed. Never knew then, that at that particular moment such Ovens were being used somewhere abroad to bake Pizzas, Focaccia, Ciabatta, Garlic bread etc and who would have thought that those Italian breads will dominate the food markets and the tastebuds, globally in the near future! Coming back to Dabal Pakora (in Sindhi the Plural of a Pakoro is Pakora), it is very common to spot small roadside shops in Sindhi populated areas, where batches of Sanna Pakora, Mirchai Pakora (Amchoor marinated Chilli fritters), patate ja pakora (alu pakora), Beeh tikki (Lotus stem tikki), patate ji tikki (Sindhi style Batata vada) are fried right in front of you and you can relish a pao stuffed with pakore and some runny but spicy green chutney on the go. The combo is very pocket friendly but not so heart healthy considering that the refined oil is reheated beyond the permissible levels, plenty of times, across the day. If you observe well, you will notice that the kids at these pakora shops almost always buy Sanna and patate ja pakora, the youngsters opt for patate ji tikki, the middle aged prefer Mirchai pakora while the elderly like to eat Beeh pakora/beeh ji tikki. Do you agree? And no, I cannot explain why I loved and preferred the Mirchai pakora and Beeh ji tikki when I was barely a decade old! I still love both, crazily! The pakora in the above pictures are Sanna Pakora (Also known as Sannah pakora) and no, these are not Kaanda bhajiya! The typical Sindhi style Sanna pakora are double fried, crunchy fritters made from a dense batter of besan, chopped onions, chillies, coriander leaves, coriander seeds, cumin seeds and pinch of mithi soda or the baking soda! And did I tell you that Abana Spices have this wonderful Sanna Pakora spice blend that helps you to make the sanna pakora most scrumptious and crunchy ? You don’t even need to add soda to the batter! The spice blend has a hint of garam masala that adds an oomph to the fritters without overpowering the flavors. Do check this link for their spice range or for placing your order! If you need the recipe of Laadi pao, please check this link of my other blog, Recipeonclick.com! Print Dabal Pakora~ AlifBe~ 21 Ingredients For Sanna Pakora: 1 cup gram flour 1 small onion (chopped) Coriander leaves (chopped), a few sprigs 1 tsp Cumin seeds 1 tsp Annardana (Dry pomegranate seeds) 1 tsp Coriander seeds (akkha dhaniya) 2 Green chillies (finely chopped) Salt to taste Red chilli powder as per taste A pinch of baking soda Water Oil for frying To serve: Laadi pao Mint coriander chutney Fried Whole chillies (optional) Method Mix all the ingredients listed under 'Sanna Pakora' except oil for frying, and make a thick batter. Heat oil for frying in a pan/kadai. Add a tbsp of hot oil to the batter, mix well. This will make fritters crunchier! Take a spoon full of this mixture and slide gently into hot oil, repeat for whole mixture but do not overcrowd the pan. Cook in batches, if needed! Fry on medium flame till almost done. Take them out, allow to cool down a little and then break the blobs of pakora into small pieces. Flash fry again, in hot oil, till dark golden brown and crisp. Take a fresh Pao, and cut/tear/open apart, pour few tsp of spicy but runny mint coriander chutney, stuff some pakora and enjoy the blissful bites! Can add some fried whole chillies to spice it up! 3.5.3251 Interested in Learning how to read and write Arabic Sindhi? Then do check the following video and you can watch other videos on my youtube channel!

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Back and How !

Alka Keswani — Mon, 08 Feb 2010 20:54:20 +0000

The Year 2009 was surely a year of many events, good and bad. Much happened in past few months, when I was not Blogging here. Besides celebrating a contest Win (Click Photography event for Most Delish Picture– Gulabjamun), our Kid’s Birthday, our Marriage Anniversary, an engagement Ceremony of a dear Family member, the year end brought us close to one more occasion to celebrate, as soon as we stepped in year 2010. Yeah Sindhi Rasoi, turned Two…What a feeling ! I still remember last year when we were Celebrating the first Birthday of this beloved Blog of mine, I was overwhelmed by so many wishes, pouring in.This year I was preparing to celebrate the Day with something exciting and pleasant. But trust Life to give surprises! In my attempt to Renovate my Virtual Kitchen(Sindhi Rasoi), days passed into weeks and weeks into months. I kept struggling with various LOOKS for my blog, messed up with many THEMES, wasted hours in learning basics of codes and all, but at the end , Hubby dear took the charge, helped me out in fixing bugs, tweaking the look (of blog of course) and finally we are here, though late, but raring to go , to mark the Second Birthday of Sindhi Rasoi…Three cheers for us ! Coming to recipe part, it has to be something special isn’t it? Well there you go ! A Spread of Jeera Rice, Chana paalak, Mushrooms in Red gravy, Fry (Tadka) Dal, along with usual Raita, Salad, Mint coriander chutney and Gaajar ka Halwa, made in honor of some friends visiting us, sounds good to you? Jeera Rice was made simply by boiling Basmati rice with some salt and water till almost done. A tempering with a spoonful of oil and Cumin seeds, and later cooked on Dum for few minutes. Simple, aromatic Jeera rice went well with the Dal Fry, and Mushrooms and Chana paalak. Recipe of Mushrooms coming later (Or mail me at sindhirasoi@gmail.com to get its recipe in your Inbox). For now lets switch our attention to the wonderful combination of Vitamins, Iron, folic acid (from spinach) and proteins (from Chickpeas ). Print Chana Paalak|Garbanzo beans in Spinach Curry Cook time: 40 mins Total time: 40 mins Serves: 4 A healthy and delicious chickpea in spinach curry recipe Ingredients ¼ Kg Chickpeas, picked, rinsed and soaked for at least 6 hours ½ Kg Spinach 2 Medium sized Onions 2 Large Tomatoes 2-3 green chillies Ginger a bit (about an inch size) Garlic 5-6 cloves Whole Garam Masala (A bit of dalchini, 2 cloves, 1 Black cardamom ,1 Kamaal Patt (Tej Patta), 2 whole black peppers) Salt to taste Turmeric powder ¼ tsp or less Coriander Powder 1 tsp 1 tbsp Oil Method Boil soaked chickpeas with some salt till half cooked. For me , boiling chickpeas in a pressure cooker till 3 whistles of cooker, worked well. Drain the chickpeas and reserve the liquid. In the meantime, peel the onions and grind those along with, ginger , garlic, Whole garam masalas to a fine paste. In a pressure cooker, pour 1 tbsp of oil, add the onion paste and saute well till the paste changes colour to pink. Grind tomatoes and green chillies together and add to the onion paste which by now had changed to darker shades of pink. Saute well for few minutes and then add washed and chopped spinach and mix very well. Pour some water(not much as spinach cooks in its own juices), add some salt (remember there is already some salt in chickpeas , so be alert), and close the lid of cooker .Wait for 2-3 whisltes and put off the gas. Later, add the Half-boiled chickpeas, turmeric powder, coriander powder and saute well for 3-4 minutes, taking care so as not to break the chickpeas. Adjust the consistency of gravy by adding the reserved liquid in which chickpeas were boiled. Adjust seasonings and let the whole mixture simmer for few minutes on low flame till the chickpeas absorbs the flavors of spinach and Garam masalas. The consistency of final dish is semi dry. Garnish with chopped fresh coriander leaves. Goes well with rice, Pulao, or even with Roti . 2.2.1

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Chaap Chhola~Chole Patties

Alka Keswani — Mon, 13 Oct 2008 00:38:03 +0000

There is a happening place, a bit far from our home called GOL MAIDAN (circular garden), which is famous for the Thela food (food sold on carts).The tangy panipuris and batar papdi are the most popular street food there, along with fresh juices, falooda ice creams, patties samosa and many more ! Just on the opposite corner of Golmaidan’s main gate is Kishore patties waala, a person who started his culinary affair from a small thela and now is a proud owner of a huge shop.The pattise (patties/patty) served there are cooked on a huge griddle swimming in fat that gives it a nice golden brown, perfectly crisp crust. These tiny patties, are then placed in”dona“-a bowl made from dried leaves, topped with simmering rich gravy chola ,with a dash of chutney and sliced onions.Once you grab that parcel, be sure every person passing by,will know what you are carrying (the heady aroma ofcourse) until you reach a place to unwrap the dona and wipe out the whole stuff, burping cheerfully after consuming calories enough for a person to survive for few days without food! Though it is not possible to recreate that sinful magic at your homes, but still I tried making these with a tiny blob of butter. No marks for guessing how much I missed the original taste of Kishore’s Patties ! Nevertheless they turned out better than usual (one without butter) So here is the recipe, do try it with or without butter! Chaap Chhola: Recipe of patties is already given here Sindhi chole served with patties are made from kabuli chana unlike the regular Ragda. Here is a bit of info that I would like to share (Source: here ) From a nutritional standpoint, chickpeas are an excellent source of protein, proteins that are devoid of purines, and are therefore ideally suited to those who suffer from gout. With respect to other legumes they have a higher fat content, which makes them more caloric; they are therefore not what one wants during a diet. However, they are quite rich in calcium, making them a good choice for combating osteoporosis, are also rich in iron, and are an excellent source of fiber. They’re instead sodium-poor, which makes them a good bet for those on reduced sodium diets. Please note: The recipe given below is inspired by Punjabi style Chole. Shall share the authentic Sindhi style curry recipe soon. Print Chaap Chola~Ragda Patties Rating 3.0 from 1 reviews Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Ragda pattie is a famous Indian style Potato patty served with hot legume curry, favorite street food of Indian.Though ideally Vatana is used to make ragda, here Garbanzo beans are used instead. Ingredients For Chole Chickpeas or Kabuli chana 250 gm Onion 2 Tomatoes 3 Garlic 4-5 cloves Ginger Green chillies 3(or as per need) Garam masala powder 1tsp Salt Turmeric powder Red chilly powder Tamarind water -few spoons(depending upon the taste preferred) Oil 2 tsp or more Method Wash and soak chickpeas for atleast 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) In a pressure cooker, pour some oil and fry onion till brown in colour Cool and grind fried onions along with ginger, garlic, chillies and tomatoes Now pour this mixture again in pressure cooker, add some salt (remember there is already some amount of salt in chickpeas), garam masala powder, chana masala (optional) and fry it for 2-3 minutes Now add half boiled chana and fry it further for about 5 min Add some water, close lid of cooker and wait till 2-3 whistles Add some tamarind paste and coriander leaves and simmer for 2 min Adjust the consistency of gravy, it should be not too watery, nor too dense For Serving, in a plate cut open (horizontally) each Pattie from the center, pour few spoons of chole (chana/ragda), garnish with slices of onions and some coriander chutney (optional but highly recommended) and fresh coriander leaves. Serve it immediately,with bread or soft buns,or enjoy it just like that 3.5.3251 This plate of simmering ragda pattise is on its way to Sra’s When my soup came alive , who is hosting My Legume Love Affair (4th helping), an event kick started by Susan of The well seasoned cook

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Guaar Patata(Cluster beans with Potato)And Dhoklas for Tried and Tasted

Alka Keswani — Mon, 29 Sep 2008 01:56:51 +0000

Guaar or gavar or Cluster beans, is one green veggies that my son is not very fond of. Still when I add potatoes to the guaar, he eats it without any fuss. Ideally Sindhi style Guar is made by first boiling the guar in an open pan, till soft. It is then mashed well by pounding with a whisker having a flat base (mandiyaro). A tadka of ginger garlic is made in a pan/ spiri to which tomatoes and spices are added. Once cooked, mashed beans are added and cooked further. The dish is little pasty or mush like. I personally don’t prefer it that way and I like to cook this subzi the way my mother used to make. Sharing her recipe with you. Let’s straight away jump to today’s recipe! Print Guaar Patata(Cluster beans with Potato)And Dhoklas for Tried and Tasted Rating 4.0 from 1 reviews Ingredients Guaar (cluster beans) 250 gm Potato 2 medium sized Onion 1 medium sized Tomato 2 small Green chillies 2 (or use as many you normally do) Ginger a bit Garlic 5-6 cloves Turmeric powder ½ tsp Coriander powder 1 tbsp Salt as per taste Oil 1-2 tbsp Method Wash guaar thoroughly and trim the tips on both the sides. Cut each bean into small (1 inch) pieces Peel and dice potatoes into big chunks Wash and add salt to potatoes, keep aside for 5 minutes (if you are not using it soon then add water to them to avoid blackening of chunks) Take 1-2 tbsps of oil in a pressure cooker and heat it Now pound ginger & garlic and add to oil.Saute it for few seconds till they slightly change color Chop the onion finely and add it to the cooker Saute onions till light brown. Add chopped tomatoes and chillies Add guaar, potatoes (first wash them to get rid of extra salt), salt, turmeric powder and coriander powder (remember to add salt with caution as potatoes are already salted) Saute them properly for a min or two, then add 1-2 tbsp of water and close the lid. Wait for 2 whistles,then simmer it on low flame for about 2 minutes or till potatoes are cooked. It is a dry Subzi,so put it on flame till all the water is evaporated Serve it with roti, or plain boiled rice 2.2.1 And now some Sweet dhoklas for Zlamushka, for her Tried and Tasted event , featuring lovely Sia of Monsoonspice, this month. Sia highly recommended this recipe for Khaman Dhokla . I followed the recipe exactly and Iwas surprised with the results.First time I made it, they didn’t turned out very spongy (as u can see in the pic)..But the reason was that Soda bi carb was not very fresh.But they tasted simply lovely ! Second time I made it at my neighbor’s place and this time I added a small pack of ENO FRUIT SALT and yeah they indeed turned out very very fluffy.Sadly I didn’t had a camera at that moment, so for now kindly bear with this pic.

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