CHANNA DAL, GUVAR BHAAJI AND ELAICHI CHICKEN

These are some verry common dishes in sindhi homes…i have made the elaichi chicken dry but i have also given the option for a soupy ones for invalids. I hope you do try out these verry typical recipes from my land and tell me if u liked them 🙂

  • CHARAN JI DAAL
    1 small cup of channa dal , soaked for 2 hours(this ensures that the lentils puff up nicely) and then you pressure cook it for 2 whistles in 2 cups of water. Open the cooker , check the daal if its cooked and the amount of water left..if its too much discard some
    1 onion, chopped fine
    1 red tomato, grated
    2 pods garlic, chopped fine
    1 tablespoons ginger chopped fine
    1/2 teaspoon of cumin seeds
    1/4 teaspoon of turmeric powder
    1 pinch of hing (asafoetida)
    4 curry leaves
    2 green chillies (or less chopped fine)
    a handful of coriander leaves chopped fine
    3 tablespoons of oil or ghee or butter
    salt to taste
    METHOD:
    heat the oil in a  pan and add the hing and then the cumin seeds and when they start spluttering add the curry leaves then the garlic and then the ginger and cook for a few seconds and then add the onions..cook till the onions start changing color and then add the grated tomato, the spices , green chillies and cook till everything is smashed well. Add the coriander leaves and the cooked daal and let it cook all together for the flavors to combine for about 3-4 minutes. Serve with puris, or with rotis

    GUVAR JI BHAAJI
    2 cups  of guvar, ends chopped
    4 cloves of garlic, minced
    1 small piece of ginger, grated
    a few curry leaves
    juice of half a lime
    1 green chilli chopped fine
    a pinch of turmeric powder
    salt to taste and a little chopped coriander leaves
    METHOD
    put the guvar in the pressure cooker with 2 cups of water and pressure cook for 1 whistle and immediately remove the steam. Open the cooker when cooled and strain the guvar. Heat oil in a pan and add the garlic and let it turn golden brown and then add the ginger and the curry leaves. Add the guvar and the turmeric powder and salt and mix verry well. Add the lemon juice and cook till guvar is soft.

    FOTE MEN KUKUR (sukhal)
    250 grams chicken breast, cubed
    2 red tomatoes, grated
    a few curry leaves
    1/2 teaspoon of ground cardamom powder
    1/2 teaspoon of black pepper powder
    1/2 teaspoon of turmeric powder
    salt to taste
    green chillies and chopped coriander leaves
    4 tablespoons of oil
    METHOD
    heat the oil in a kadai and then add the curry leaves and the chicken and cook till chicken turns white (do not overcook chicken it will get dry) then add the grated tomatoes and all the spices and keep on cooking till the tomatoes are cooked . The chicken will get cooked along with the tomatoes. I did not add any water as i wanted it to be dry. PLEASE NOTE : this chicken is verry good if your sick and need to eat something light, PLEASE MAKE IT THIS WAY…SOUPY FOTE MEN KUKAR .—-use chicken with bones instead and do it the same way…dont add chillies and add some water so the chicken cooks and becomes nice and soupy and then add a little paste of whole wheat flour with water to make the soup a little thick. It is very nourshing and good for the sick.

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This entry was posted in Chicken, Lentils, Nitu´s Spicy Delights, Typical Sindhi Dishes and tagged , , , , . Bookmark the permalink.

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