Thursday, June 24, 2021

BAJHRI JO DHODHO / BAJRE KI ROTI / PEARL MILLET FLAT BREAD


 Bajhri jo Dhodho  is a traditional Sindhi style bajre ki roti / bhakri which is mostly eaten in winters. Lot of green garlic is added along with finely chopped onion and  green chillies.This is served with curd and pickle. It pairs well with mint and coriander chutney also.  The same way we make jowar ki roti / Juar Jo Dhodho also. Dhodho with green chutney is also distributed like prashad in Sindhi temples after the satsang.

Bajra / Pearl Millets 

Pearl millet or bajra is a rich source of many nutrients including dietary fibres, antioxidants, and magnesium that can build up your immunity and keep infections like cold and cough at bay.

How Much Should You Eat ? -

Due to its high nutritional value, bajra is a great winter cereal that can be used in various dishes, both sweet and savoury. Bajra roti contains more energy and protein as compared to the normal wheat roti. However one should consume it in moderation as anything in excess can be harmful. The amount of consumption depends on one's personal diet and health conditions and Nutritional needs.
(information - Google)


This recipe is part of our monthly challenge in a facebook group where we are paired with a different partner every month. We select two secret ingredients for each other and prepare the dishes using them based on the selected theme. This month the theme is - Fresh Winter Vegetables suggested by Preethi Prasad. You must try out her Gongura Koora (sorrel leaves curry) which is a tangy preparation from Andhra Cuisine.

I am paired with Swaty Malik who is an excellent cook . I have tasted her food and can vouch for it. Do check out her website for delicious recipes. Her healthy Kale and Spinach Saag with non fried paneer koftas  is worth trying.

I was given Ajwain / Carom Seeds  and Green Chillies by her. I chose Green Garlic as my Winter Vegetable and made these traditional Sindhi Bajre ki Roti which is called Bajhri jo Dhodho in Sindhi . 
I had given Swaty Rock Salt and Chat Masala and she used these ingredients and made a flavourful Bathua ke Raita. Bathua is a winter green and very nutritious.  

Ingredients:
Bajre ka ata / pearl millet flour ..........  2 cups
Whole wheat flour ............................ 2 - 3 tbsps
Fresh garlic with greens .................. 1/2 cup
Onion  (finely chopped) .................. 4-5 tbsps 
Green chillies (crushed ) .................. 2-3 
Coriander leaves (chopped) ............. handful 
Ajwain / carom seeds ...................... 1/4 tsp 
Salt ............................................. to taste
Ghee or oil .................................. as needed 
Warm water ............................. for kneading.

Method:


1. Mix all the ingredients in a large platter for kneading. Add a tbsp of ghee and salt to taste.







2. Knead adding warm water as needed to make a soft and pliable dough. Set aside.






3. Roll out rotis dusting sufficient flour slightly thicker than the normal ones. If you can manage making by patting them like our elders did you can do that. I prefer rolling them out.







4. Transfer them carefully with the help of a wide spatula on to a griddle.. Roast them well flipping the sides. Spoon a little ghee on them.




5. Make all the rotis in the same way.




6. Serve them with curd and pickle. It pairs well with mint and coriander chutney also.





Thursday, February 25, 2021

JEERE TAMATE MEI SWANJHRO EIN BEEHA / DRUMSTICK FLOWERS AND LOTUS STEM STIR-FRY


 Swanjhro ( drumstick flowers ) and Beeha (lotus stem) are a delicacy for Sindhis and are extensively used in the Sindhi Cuisine. We have a variety of dishes, main course as well as snacks with them. 
Here is a simple stir-fry with the combination of both. No onion or garlic is used in this recipe yet it is so flavourful. It can be relished with rotis or dhodho ( Sindhi style bhakri)

Ingredients:
Swanjhro / Drumstick flowers ...... 1 bowl (boiled)
Beeha / Lotus Stem ...................... 10 - 12 slices (boiled)
Tomatoes ............................. 2 (cut into pieces)
Cumin seeds........................ 1 tsp
Turmeric powder ............... 1/4 tsp
Red chilli powder .............. 1/2 tsp
Coriander powder .............. 1 tsp
Cumin powder .................. 1 tsp
Salt ................................ to taste
Oil .................................. 3-4 tbsps
Yogurt .......................... 1-2 tbsps (optional)
Coriander leaves ............ handful

Method:
1. Heat oil in a pan and addthe cumin seeds.
2. When they crackle tip in the tomatoes.
3. Saute them and cook until they are soft and mushy.
4. Now add the salt and spice powders. Stir well and add 2-3 tbsps of water and simmer.
5. Now add the boiled lotus stem pieces and saute.
6. When the oil starts to separate add the boiled drumstick flowers.
7. Saute for couple of minutes until the moisture is gone. 
8. Finally add the coriander leaves.

Monday, July 6, 2020

CHAUNRAN JI BHAJI DAAGA MEI / BLACK EYE BEANS CURRY SINDHI STYLE


This is the Sindhi style Black Eyed Bean Curry made in caramelized onion gravy. In Sindhi we call it Chaunran ji Bhaji. It is usually served with phulkas/ rotis.

Ingredients:
Black eye beans - 1 cup or as needed
Onions .............. 1 cup (sliced)
Tomatoes ........... 1 large or 2 small
Green chillies ... 1 or 2
Ginger paste ..... 1 tsp
Garlic paste ....... 1 tbsp
Cumin powder ... 1 tsp
Coriander powder .. 1/2 tsp
Turmeric powder ... 1/2 tsp
Red chilli powder ... 1/2 tsp (or as you like it)
Coriander leaves .... handful
Salt .................. to taste
Oil .................... 2 + 2  tbsps


Method:
1. Soak the beans for few hours.
2. Boil them adding little salt. Drain and set the water aside for gravy.
3. Heat 2 tbsps oil and fry the onions until brown in colour.
4. Add chopped tomato, green chillies, ginger and garlic paste. Saute a bit and add 1 cup water.
5. Simmer to cook. Allow it to cool. Mash it to a paste.
6. Now in a different pan add 2 tbsps oil . On low heat add the spice powderstaking carenot to burn them.
7. Stir in the onion paste and the boiled beans.
8. Add salt and the water left over from boiling the beans. Check the quantity as per your preference of the gravy. (thick or thin)
9. Simmer for couple of minutes and add the coriander leaves.

Wednesday, February 12, 2020

BEA (BEEHA) JA KOFTA / LOTUS ROOT KOFTAS



Try out these delicious lotus root koftas from the Sindhi Cuisine. They are easy to make and can be relished with rotis.

Ingredients:
Lotus root .. 1 large piece (1 &1/2 cups of thin slices boiled)
Onions ...... 2 medium sized (1 & 1/2 cups sliced)
Tomatoes ... 2
Potato ........ 1 (boiled)
Ginger ..... 1" piece (grated)
Garlic ..... 1 tbsp (crushed)
Green chillies ... 2 (finely chopped)
Bread crumbs ... 2 tsps or as required
Salt ................. to taste
Coriander powder .. 2 tsps
Cumin powder ....... 2 tsps
Turmeric powder .. 1/2 tsp
Red chilli powder ... 1/2 tsp
Coriander leaves .... handful
Oil .................. as needed for cooking and frying the koftas

Method:
1. Heat 2 tbsps of oil and add the onions. Fry them to a golden brown colour.
2. Add tomato, 1 green chilli, ginger and garlic. Add a cup of water and simmer.
3. Grind it with hand blender after it is cooled. Set aside.
4. Now grind the boiled lotus root, green chilli and some coriander leaves to a coarse texture using a chopper.
5. Mash the boiled potato. Remove the lotus root mixture in the same plate.
6. Add little salt, chilli powder, half of the cumin and coriander powders saving the rest for the gravy.
7. Next add about 2 tsps of bread crumbs for binding.
8. Mix everything well. Make round koftas from this mixture.
9. Heat the oil and fry them. Remove on a kitchen tissue.
10. Now take a pan and add about 1 tbsp of oil.
11. Add the remaining masalas to it and stir on low flame.
12. Stir in the ground onion paste and add little salt.
13. Add about one and half cups of water for the gravy.
14. Bring it to a boil and simmer for 2 minutes.
15. Before serving place the koftas in a dish and pour the hot gravy on them.
16. Garnish with coriander leaves.
17. This pairs well with rotis ..

Check out the recipe video


Saturday, September 7, 2019

JEERE TAMATE MEI MEHA / TINDE KI SABZI TAMATAR WALI / APPLE GOURD CURRY


This is a simple Sindhi style tinda curry made in tomato gravy with cumin seed tempering. It comes out so delicious even with minimum spices and no addition of ginger, garlic or onions. Select small and tender tindas as they have no seeds.

Ingredients:
Meha / tinda ............ 250 gms
Tomatoes ................ 3-4
Cumin seeds .......... 1/2 tsp
Salt ...................... to taste
Turmeric powder .. 1/4 tsp
Cumin powder ..... 1/2 tsp
Coriander powder ... 1 tsp
Red chili powder ... 1/4 tsp
Coriander leaves .... handful
Oil ................... 2-33 tbsps

Method:

Wash the meha well.









Peel them and make criss-cross slits half way through.










Heat oil in a pan and add the cumin seeds.







When they crackle add the tomatoes. Saute and simmer until they are soft and mushy.








Add the salt and turmeric powder.  Saute and simmer until they are soft and mushy.







Next add the chilli powder, cumin powder and coriander powder. Stir everything together.








Tip in the meha and saute for a minute.








Stir fry them until the oil is separated.










Add 2 cups of water and bring to a boil. Cover and simmer to cook.
After 10-12 minutes check it out and add more water if required.







Simmer until done. It takes about 30 - 40 minutes on low flame. Finally add the coriander leaves and serve.

Thursday, April 18, 2019

FOTE BHUGO TEEVAN / SINDHI STYLE CARDAMOM FLAVOURED MUTTON STEW



This is a cardamom flavoured mutton stew from the Sindhi Cuisine. It is usually served with rotis and makes a very light meal. The soupy gravy tastes good with fresh and soft pav bread too. I remember mom used to make it when we were unwell and recovering from fever to regain the energy.
This preparation usually is made by simmering on low flame but these days the mutton is so hard that it takes very long to cook. I have pressure cooked it.


Ingredients:
Mutton with bones .... 1/2 kg
Green cardamoms ..... 8
Cinnamon stick ........ 1 small piece
Bay leaves ............... 1-2
Turmeric powder ..... 1/8 tsp
Garam masala powder .. 1/2 tsp
Wheat flour ................... 1 tbsp (to make slurry)
Salt ..................... to taste
Oil .................... 1-2 tbsp
Freshly crushed black pepper ... 2 pinches or as per your liking.

Method:

1. Clean the mutton pieces and set aside.






2. In a pressure cooker heat the oil and tip in the crushed cardamoms, cinnamon and bay leaf.






3. When they give out a nice aroma add the mutton pieces.








 4. Saute for few minutes until the colour changes.








5. Next add the salt and turmeric powder.








6. Add 3-4 cups of water.







7.. Close the lid and cook for 7 - 8 whistles.









8. After few minutes open the lid and check if the mutton needs to be cooked further.









9. In a bowl mix the wheat flour with water to make a slurry.










10. Add the slurry into the mutton and mix it well.










11. Adjust the gravy and add little water if needed. Add garam masala powder and simmer for a minute or two.







12. Sprinkle the crushed black pepper while serving.

Saturday, March 30, 2019

GUR JI CHURI / CHURMO / WHOLE WHEAT CRUMBLE WITH JAGGERY


Gur ji churi or churmo is a crumble made with whole wheat flour. Flour dumplings are deep fried to a crispy texture and crumbled in a pestle and mortar or ground in a chopper. Sugar or jaggery is added along with hot ghee and mixed together. This is made as a prashad on Shivratri day.
Since I am using organic jaggery powder in this recipe I have added and mixed it. If you are using the usual jaggery it needs to be melted with water to remove the impurities. Then we have to thicken the syrup until it starts bubbling and then mixed it to the crumble along with hot ghee.

Ingredients:
Wheat flour .... 2 cups
Organic jaggery .. 3/4 cup to 1 cup (to your liking)
Ghee ...........  4-5  tbsps
Oil ........... for frying the dumplings.
Cardamom powder ... 1/4 tsp (optional)

Method:

Take the flour in a plate or bowl. Make a well in the middle and add 2 tbsps of ghee.







Mix it well and check the moin. If the flour forms a lump then it is perfect.






Add water little by little and make a stiff dough.








Divide the dough into 7-8 small dumplings.







Heat oil and drop the dumplings.









Turn them to fry evenly to a golden brown colour.







Remove them on a paper tissue.







Grind them coarsely in a chopper or pound in a pestle and mortar to make the crumble.







 Add the jaggery powder and cardamom powder.








Heat the remaining ghee and pour it over the mixture.








Mix it well.

Wednesday, January 30, 2019

SWANJHRE JO RAITO / DRUMSTICK FLOWERS RAITA


Swanjhro (drumstick flowers) is one of the edible flowers used in the Sindhi Cuisine. Surprisingly I have not come across any recipes with this flowers in any other cuisine though the drumstick leaves are used extensively in South India.
Apart from making curries we also make raita with swanjhro.
Here is the recipe.


Ingredients:
Swanjhro / drumstick flowers .... 100 gms (about 1and 1/2  cups)
Yogurt .......................... 1 cup
Yellow mustard seeds .. 1/2 tsp (crushed coarsely)
Pepper corns ............ few (crushed )
Salt .................... to taste.
White vinegar .... 1 tbsp



Method:

1. Pick out the stems from the flowers.







2. Boil water adding salt and little vinegar. Tip in the flowers.








3. Boil for about 5 minutes and drain the water.









4. Repeat the boiling process again with fresh water to remove the bitterness from the flowers.








5. Drain the flowers and set aside.









6. Allow them to cool.








7. In a bowl take the whisked yogurt and add the flowers, salt, crushed mustard seeds and black pepper. Mix well.







8. Serve as an accompaniment with your meals.