Sindhi Tairi (Sweet Rice)

Tairi or Tayri is a Sindhi Sweet rice preparation made on special
occasions and Sindhi Festival Chetichand.

Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Serves: 4 servings

Ingredients:

1 cup basmati rice
2 cups water
1/2 to 3/4 cup sugar (or to taste)
Saunf (Fennel seeds) 2 tsp
1/4 cup Dhoongi ( Dried coconut kernel/khopra)
2 cardamoms
few strands of saffron
1/2 cup dry fruits (Almonds, Pista and Raisins)
shahi jeera for garnish
few drops of food color (Orange or yellow - I didn't use any though!)
2 tbsp ghee

Method:

1. Rinse well and soak rice for atleast half hour.
2. Boil in water (you can add a pinch of salt) on high flame till the rice is 80% cooked. Add green cardamoms too at this point.
3. Heat 2 tbsp of ghee in a kadhai and add thin slices of Copra (kopra), nuts/almonds and black raisins.Put off the gas and immediately add fennel seeds.
4. Add sugar and pour the khopra+raisins+ fennel seeds mixture upon the rice and cook on lowest flame.If using food colour, add it on this stage. Add saffron.
5. Mix very gently for once and let the sugar caramelize.
10. Garnish with some dry fruits and shredded coconut and serve. This dish can be enjoyed both hot as well cold.


My variations:
- The rice should not be fully cooked otherwise when you will mix it with the sugar syrup, there are chances of breaking.
- You can use a griddle and place the rice container over the griddle and cook on lowest flame so as the rice does not gets stuck to the bottom. To make it bit easier, you can even use a thick flat pan instead of griddle.
- I generally prepare this dish using sugar but jaggery can also be used in its place. There is no significant effect on the taste though!

Happy Cooking!

Dum Aloo Punjabi

Dum Aloo Punjabi

Dum aloo punjabi is one the richest preparations with dum aloo. You can serve it in a party or just cook it at home for yourself. No matter what the occasion, this dish is loved by one and all.

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Serves: 4 servings


Ingredients:

12 small Potatoes, boiled in salted water
2 meidum Onion, finely chopped/grinded
3/4 cup thick Curd (yogurt)
1 Bay Leaf
1 pinch Asafoetida
2 teaspoon Kashmiri Red Chilli Powder
1/4 teaspoon Turmeric Powder
1 tablespoon Ginger Garlic Paste
1 tablespoon Coriander Seeds
1/2 teaspoon Cumin Seeds
1/2 tsp Fennel Seeds
2-3 Whole Red Chillies
1 pod Green Cardamom
1 small piece of Cinnamon
4 Cloves
8-10 Cashew Nuts
1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
5 tablespoons Cooking Oil for Curry
Seperate Oil for frying the baby potatoes
Coriander Leaves, chopped
Mint Leaves, chopped
Salt

Directions:

1. Pressure cook the baby potatoes with 2 whistles. 
2. Peel boiled potatoes and prick them with a fork so that they get cooked from within.
3. Heat oil in a deep pan. Add boiled potatoes and fry them over medium heat until they turn light brown. Drain and transfer to plate.
4. Take 5 tablespoons oil in same kadai and heat it. Add a pinch of asafoetida and sauté for 8-10 seconds. 
5. Add bay leaves, whole red chillies, Fennel seeds, cumin seeds and finely chopped onion, sauté until onion turns light brown or for approx. 1-2 minutes. Add ginger garlic paste and sauté for 30 seconds.
6. Grind cashew nuts with some water into a smooth paste, add it to the onions and sauté for a minute.
7. Beat the curd and slowly add it in kadai. Add turmeric powder and kashmiri red chilli powder and mix again.
8. Stir continuously for 2-3 minutes or until oil starts to separate.
Add fried potatoes, kasuri methi, salt and cook on low heat for 2 minutes.
9. Add 3/4 cup water and bring it to boil.
10. When it starts to boil, cover the kadai and cook on low flame until you get the desired consistency of gravy. Turn off the heat and transfer to a serving bowl.
11. Garnish with coriander and mint leaves, serve hot.


My Variations:
- Make sure that curd is not sour otherwise curry will taste sour and also be careful while you add the curd to the gravy so that it does not curdle.
- Add kashmiri chill powder to give in a reddish texture to the gravy. This is very mild chilli and hence is used double the maount of normal chilli powder.
- In general, fennel seeds are not added. But if you do, it gives a whole new flavour to this dish.

Happy cooking!

Daal Dhokli (Wheat Dumplings in Lentil Soup)

This being the first recipe of my blog, I thought it would be good to start with something authentic and very close to my heart.

This dish is not only tasty but equally healthy. We don't need any expertise to make this at home and it is a boon for working women. Too quick, too easy and too tasty. :)

Rajasthani Dal Dhokli

There are 2 versions of dal dhokli - one Gujrati and one Rajathani. Today we will be learning how to make Rajathani Dal Dhokli. Generally the dal is made of only 2 dals but I prefer five combination dal (panchmel dal) as it is healthier and equally tasty with regards to the original version.

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 60 minutes

Serves: 4 servings

Ingredients:

For dhoklis: 
1 cup - Wheat flour
1 tsp - Red Chilli powder
Salt - to taste 
1/2 tsp - Cumin seeds
1/2 tsp - Fennel Seeds
1/2 tsp - Garam Masala powder 
1 tsp - Ghee/Oil 
1/4 tsp - Baking Soda (optional)
Water - as per need 


For dal: 
1/4 cup Toor Dal
1/4 cup Moong dal
1/4 cup Masoor Dal
1/4 cup Chana Dal
1/8 cup Hari Dal (half amount of other dals)
1 tbsp Ghee/Oil
1/2 tsp Mustard Seeds 
1/4 tsp Cumin seeds 
1/2 tsp Garam Masala 
1 Onion (chopped) 
1 Tomato (chopped) 
2-3 Whole Red Chillies
1/2 tsp Red chilly powder 
1/2 tsp Turmeric powder 
Salt
Coriander leaves (chopped)
Mint leaves (chopped)


Method:

For Dhokli:
1. Take the wheat flour, red chilli powder, garam masala powder, salt, Fennel seeds and cumin seeds.
2. Add the ghee and water and knead everything into a smooth dough (not too loose or too tight). You can add in some baking powder for more soft dhoklis or eliminate this part.
3. Make small balls from the dough and press those balls with your palm to form thick discs.
4. Make an impression in the centre of the pressed wheat dough discs with your thumb.
5. Take a vessel and boil some water in it. Once the water is boiling for 5 minutes, add in your dhoklis and let them boil for 4-5 minutes.
6. Take out your dhoklis and keep them aside.

For dal:
1. Wash and soak all the dals together for 1-2 hours.
2. Drain the water and pressure cook the dals together in 4 cups of water with turmeric powder and salt.
3. Open the pressure cooker and mash the dals to form a smooth soup like consistency.
4. Take a heavy-bottomed pan. Heat the ghee and add in the mustard seeds and cumin seeds along with the whole red chillies.
5. Once the seeds crack, add the chopped onions and saute for a few minutes.
6. When onions turn light yellow, add in the chopped tomatoes and again saute for 1-2 minutes.
7. Add the cooked dal, garam masala powder and red chilli powder and cook everything in simmer mode till the dal starts to boil.
8. Now, add the already prepared dhoklis to the cooking dal and let them cook for at least 15-20 minutes. You can put on the lid if you want.
9. Finally, put off the gas and server hot garnished with the coriander and mint leaves.


My variations:
- You can eliminate the step where you boil the dhoklis and can simply add the dhoklis directly to dal. It takes a bit longer to cook thoroughly but taste-wise, its just the same.


This dish is perfect for cold winters. Hope you liked the recipe and will try at your home. Do let me know your comments/suggestions.


Happy reading!