Sindhi koki is a roti prepared with wholewheat flour flavoured with chopped onions and other ingredients. But unlike rotis, these are crunchy and a little thicker in texture. You can serve these rotis with pickle or curds and can eat it for breakfast, lunch or dinner. They taste great just on its own too, i.e. without any accompaniment. I am told that in Sindhi homes, papad is also served alongwith kokis. Here’s the recipe:
1 ½ cup wholewheat flour (gehu ka aata)
1 large onion, finely chopped (pyaaz)
3 tbsp chopped fresh coriander (dhaniya)
1 to 2 green chillies, finely chopped (hari mirch)
1 tsp dried pomegranate seeds, crushed (anaar daana)
1 tsp cumin seeds (jeera)
Salt as per taste (namak)
2 tbsp oil or ghee
Oil/ghee for cooking the kokis
In a mixing bowl, add wholewheat flour, chopped onion, chopped coriander, chopped green chillies, crushed pomegranate seeds, cumin seeds, salt and 1 tbsp oil.
Mix all the ingredients thoroughly using your hand.
Now, add water little at a time and knead into a stiff dough.
Add another tbsp oil and knead again so that all the ingredients are combined well.
Divide the dough into small balls.
Roll out each dough ball into medium sized rotis.
Heat a pan/tava and cook each koki/roti, on a slow flame, using ghee or oil till it turns golden brown in colour and crisp from both the sides.
Serve hot with curds, raita or pickle.
The dough for koki should be stiff.
After rolling out the rotis, you can prick the rotis with a fork for even cooking though it is optional
Last night, I had soaked moong dal (split green gram) for making Cheela for breakfast. Today, when I was getting ready with all the ingredients for making cheela, I suddenly remembered that I have palak (spinach) growing in my kitchen garden, ready to be harvested. So, I decided to added spinach in the cheela today, thus increasing the nutritive value of the humble cheela.
Spinach (Palak)and Green gram (moong) are both rich in nutrients. Palak and moong make a good combination when it comes to paratha, sabzi, cheela etc. I have already shared the recipe of Moong Palak Parathain this blog. Today’s lets have a look at the recipe of Moong Palak Cheela.
1 cup moong dal, without skin (split green gram)
2 green chillies (hari mirch)
1 tsp chopped ginger (adrak)
1 cup chopped spinach (palak)
½ cup chopped fresh coriander leaves (dhaniya)
1 onion, finely chopped (pyaaz)
1 tsp cumin seeds (jeera)
½ tsp turmeric powder (haldi)
1 tsp red chilli powder (laal mirch powder)
1 tsp cumin coriander powder (dhaniya jeera powder)
Oil to cook the cheelas
Salt as per taste
Wash and soak moong dal in water for 4 to 5 hours.
Strain and grind alongwith chillies, ginger and little water to a fine paste.
In a mixing bowl, add ground moong dal, chopped spinach, chopped coriander leaves, chopped onions, cumin seeds, red chilli powder, turmeric powder, cumin-coriander powder, salt and mix well.
Add water as required, to attain a flowing consistency.
Heat a pan.
Pour a ladleful of batter and spread it into a circular shape.
Drizzle little oil around the edges and cook on both the sides.
Makar Sankranti is celebrated all across India today. Since sesame seed is an important part of Sankranti celebration, I tried to incorporate sesame seeds in every dish on my thali today. This thali comprises of sesame rice, ragi (finger millet) roti, aloo palak cutlets, palak paneer, apple carrot salad, tilkut, date sesame laddoo and curds.
Recipe for each dish is given below: For certain recipes which are already in this blog, I have given the recipe link:
Ragi roti/ Nachni roti / Finger millet roti
Ingredients – 1 cup ragi flour, 2 tbsp sesame seeds, salt as per taste.
Method : In a mixing bowl, add ragi flour, salt and warm water. Knead the flour to a smooth dough.Make medium sized balls from the dough. Take a dough ball and flatten it using your fingers. Sprinkle some sesame seeds on it. Roll into a circle with the rolling pin. Heat a tava and cook the roti till brown spots appear on both the sides of the roti. Serve hot.
Here, after making the palak paneer, I prepared a tempering of oil and sesame seeds and poured over the gravy.
Apple carrot salad
Ingredients – few slices of apple, carrot cut into strips, pomegranate seeds, roasted sesame seeds, mint leaves, lime juice and salt.
Method : In a mixing bowl add all the ingredients and give it a mix.
Ingredients – 1 cup of cooked rice, 5 tsp sesame seeds, 1 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp split black gram, 2 dry red chillies, ½ tsp mustard seeds, 1 tbsp roasted peanuts, ½ tsp turmeric powder, 1 tsp oil, few curry leaves, 1 tbsp lemon juice, salt as per taste.
Dry roast sesame seeds, coriander seeds, cumin seeds, udad dal, dry red chillies one by one. After it cools down blend it to a coarse powder. Keep this aside. Heat 1 tsp oil in a pan. Add mustard seeds and curry leaves. Add the ground powder, turmeric powder, roasted peanuts and saute, Now add the cooked rice, salt and mix well. Turn off the heat. Add lemon juice and mix. Serve hot.
Date Sesame laddoo
Ingredients – 1 cup chopped seedless dates (soft variety), ¼ cup sesame seeds, pistachio and almond slivers for garnishing.
Heat a pan and roast the sesame seeds till it turns aromatic. Remove and keep aside. After it cools, blend it to a coarse powder keeping aside 2 tbsp sesame seeds. In a mixing bowl, mash the dates. Add sesame powder to it. Mix it well. Pinch off a small portion of the mixture and roll into balls. Roll them in roasted sesame seeds. Place few almond and pistachio slivers on the laddoo and press with your thumb. The laddoos are ready to be served.
Makar Sankranti is here and there are host of delicacies prepared to celebrate this festival. However, til laddoos are an indispensable part of Sankranti celebration. These jaggery sweetened treats are not only delicious but also nutritious. Sesame seeds helps to keep the body warm and builds immunity. So, delicacies of til and jaggery namely chikki, gajak, laddoos, vadis are made and consumed in winters. Lets see how to make til laddoos.
¼ kg Til (sesame seeds)
¼ kg Chikki Jaggery
3 tbsp roasted chana dal (daria)
3 tbsp peanuts
2 tbsp grated dry coconut
1 tsp sugar
1 tsp ghee
Heat a pan. Dry roast sesame seeds for 8 to 10 minutes (till they start changing colour). Keep aside.
Roast the peanuts till they turn aromatic and change colour.
Peel the peanuts and crush them into small pieces and keep aside.
Roast the grated coconut for few seconds. Keep aside.
Heat a pan. Add the jaggery (grated or broken into small pieces).
Simmer over a slow flame till the jaggery melts and caramalizes.
Add sugar and ghee and mix it with the jaggery.
To check if the jaggery syrup is propely done, add a drop of melted jaggery in cold water. It should form a hard ball.
At this stage, add the roasted til, peanuts, grated coconut, roasted chana dal and mix it thoroughly with the melted jaggery.
Turn off the heat.
Let this mixture cool down a little.
When the mixture is still warm, wet your palm with little water and make the laddoos.
Store in an airtight container.
WATCH RECIPE VIDEO :
Til laddoos | Makar Sankranti special laddoos - YouTube
Food is an important part of every festival and there are some traditional delicacies associated with each festival. We are few days away from the first festival of the year, i.e. Makar Sankranti. For Makar Sankranti, sweets using sesame seeds (til) and jaggery are made. Til laddoos, Til Vadis are generally made for this festival and are distributed amongst family and friends. The significance of sesame seeds is that it keeps the body warm in the cold winter months which is when Makar Sankranti is celebrated. Today, lets have a look at the recipe of Til Vadi or Tilachi Vadi (as known in Marathi).
1 cup sesame seeds (til)
½ cup peanuts (mungphali)
½ cup grated dry coconut (sookha nariyal)
1 ¼ cup jaggery (gud)
1 tsp cardamom powder (elaichi powder)
1 tbsp clarified butter (ghee)
Heat a pan and add sesame seeds.
Dry roast the sesame seeds till they change colour and gives out an aroma.
Remove and keep aside to cool.
Add peanuts to the hot pan and dry roast till they turn aromatic and start changing colour. Keep aside.
Dry roast the grated coconut for few minutes till they start changing colour. Keep aside.
Peel the peanuts and blend to a coarse powder.
Blend the roasted sesame seeds to a coarse powder.
In a mixing bowl, add the powdered peanuts, powdered sesame seeds and roasted coconut. Mix well and keep aside.
Jaggery has to be broken into small pieces or grated.
Heat a pan and add jaggery, keeping the gas on low flame.
The jaggery will start melting.
When the jaggery melts completely, turn off the heat.
Add the peanut- sesame mixture and mix well. Add cardamom powder and ghee. Mix well.
Transfer this mixture to a plate or a tray, greased with ghee.
Spread the mixture and flatten it with the help of a spatula.
Cut into desired shapes when the mixture is still hot.
Allow it to cool completely.
After it cools, store in an airtight container.
While blending the sesame seeds and peanuts, run the blender for a few seconds only. We need a coarse powder. Over blending will amount to release of oil from sesame seeds and peanuts.
As soon as the jaggery melts, turn off the heat. We do not need jaggery syrup (paak) here.
Rava Dosa is a fairly simple dosa which requires no grinding and no fermentation. You just have to mix a few ingredients and the dosa batter is ready. This is an ideal hassle-free breakafast recipe for me when I have not made any prior preparations for breakfast. This gets ready in minutes with just a few ingredients. Here’s the recipe:
1 cup semolina (rava)
½ cup rice flour (chaval ka atta)
2 tbsp gram flour (besan)
1 medium sized onion, finely chopped (pyaaz)
2 tbsp chopped fresh coriander (dhaniya)
1 green chilly, finely chopped (hari mirch)
1 tsp cumin seeds (jeera)
4 cups water (paani)
Salt as per taste (namak)
Oil for cooking the dosas. (tel)
In a mixing bowl, add rava, rice flour, besan, chopped onion, chopped coriander, chopped green chilly, cumin seeds, salt and water.
Mix all the ingredients well with a whisk. The batter will be very thin.
Keep this batter aside for a minimum of 10 to 15 minutes.
Heat a pan. When the pan is piping hot, pour a ladleful batter on the pan.
Start pouring the batter from the edges towards the centre of the pan.
Once you have poured the batter, reduce the flame to low.
Let the dosa cook on a low flame.
Drizzle oil at the edges of the dosa and also few drops on the holes formed by the dosa.
When the edges of the dosa start getting crispy, gently loosen the edges of the dosa.
Flip the dosa and cook on the other side, still keeping the gas on low flame.
The batter should be very thin (pouring consistency). So, though 4 cups of water may seem more for the quantity of rava mentioned above, don’t reduce the quantity of water. The dosas turn out perfect with the measurements given above.
The pan should be piping hot while pouring the dosa batter.
The batter has to be mixed well before making each dosa as rava has a tendency to settle at the bottom of the vessel.
I couldn’t have asked for a better start to the new year than this. On the very first day of 2019, my Parijat plant started flowering.
A few months ago, someone got a sapling of Parijat for me, all the way from Kolkata and asked me to plant it in a pot. I was a bit skeptical of planting the sapling in a pot because till then I had always seen huge Parijat trees. I had never seen parijats growing in pots. But I decided to plant the sapling in a pot for the love of gardening, for the love of beautiful parijat flowers and to test my green thumb. To my surprise, the plant was growing well in the pot. But to expect the plant to start flowering at this stage was a bit farfetched, though in my heart, I wished to see beautiful parijat blooms on my plant. I kept taking care of the plant with a hope that some day the flowers will show up.
In the first week of December, one morning when I was watering my plants, I was pleasantly surprised and obviously overjoyed to see a cluster of tiny buds on my parijat plant. I couldn’t believe my eyes. From then on, I watched the progress of the buds very closely and was eagerly waiting to see the first Parijat blooms on my plant.
And on 1st day of the new year, there were two orange stemmed white flowers on my plant. The first reaction was to reach out to my camera and capture their beauty. I clicked a few pictures from all possible angles and when I was about to touch them, they dropped from the plant. Parijat flowers bloom at night and drop down from the plant in the morning. I understand that Parijat is the only flower that can be picked from the ground and yet offered to the Gods.
These flowers are highly fragrant and are used in making perfumes. The flowers and leaves have medicinal uses too. But, for now, I am happy that my Parijat plant has started flowering.