Saturday, June 12, 2010


A very authentic dish specially made for breakfasts in most of the Sindhi families... when I was in college I had a sindhi friend and she used to bring these mouthwatering koki's. Ummm I can never forget the taste of those koki's... Today sunday I was really thinking of making of something really delicious and heavy...... So thought of making these kokis and looked for the recipe on internet... found it on one of the sites... and just followed it... so here is the recipe for the wonderful and yummy breakfast/lunch/evening snack

2 cups wheat flour
2 tbsp butter
2 green chillies finely chopped
2tbsp coriander finely chopped
1 onion finely chopped
Salt to taste (if using salted butter then add salt accordingly)
Ghee for shallow frying
1. Mix all the ingredients except ghee and make a nice stiff dough.
2. Let it rest for a 10-15 min.
3. Make balls of the dough and roll in thick paratha.
4. On hot tawa roast leaving ghee from the sides. Cook on both sides and serve with any vegetable or can serve with plain yoghurt.

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Tuesday, June 8, 2010

Shigadyache thalipith

Shingada means water chest nut. A very delicious kind of paratha for fasts. This thalipith can be a very good breakfast also.

2 Small boiled and mashed potatoes
1 cup Sagoo (soaked over night)
2 tbsp sagoo flour (roast dry sagoo a little and make powder in the mixer)
1 1/2 cup shingada pith (water chest nut flour)
1 tsp cumin seeds
1 tsp cumin powder
1 tsp chilli powder (put more if you like spicy)/ 1 green chilli finely chopped
1 tsp coriander chopped (optional)
2-3 tbsp roasted peanut powder
1 tbsp lime juice
salt to taste

1. Soak sagoo over night with very little water.
2. Take sagoo in a vessel and add boiled mashed potato, shingada flour, sagoo flour, peanut powder, cumin powder, cumin seeds, coriander, lime juice, chilli powder /chilli paste, salt and mix nicely. If needed use little water.
3. Make small balls of it and then directly on cool tava spread with hand.
4. Then put the tava on gas and leave a little oil from the sides. Cook on both sides and serve with yoghurt and lime pickle.

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Tuesday, June 1, 2010

Pithla Bhakri and Chutney

A very delicious and authentic Maharashtrian Dish..... Its a very very healthy meal. Mostly the farmers prefer this food for lunch as it is very very energetic and also keeps you full for a longer time....

For Bhakri
2 cups Bajra / Jowar flour
For Pithala
2 cups Chickpea flour (besan)
1 or 2 chillies
few curry leaves
1 tsp each ginger and garlic paste
1 onion chopped
1 tsp oil
1 tsp mustard seeds
salt to taste
For Chutney
1/2 cup roasted peanuts
1 big pod of garlic
1" piece of ginger
Salt to taste
2 spoon yoghurt

For Bhakri
1. Take the bajra or jowar flour in a plate. Take little flour and put water and make dough of it and then with hand spread it slowly.
2. Once spread put it on hot tawa and on the top brush water.
3. When the water dries turn it over on the gas and let it puff.
4. Remove and keep it in the vessel.
For Pithala
1. Put oil in a vessel. When it is hot add mustard seeds.
2. Then add the curry leaves and chopped chillies.
3. Add ginger garlic paste and saute for few minutes.
4. Add chopped onions and fry for few minutes.
5. Add water salt. Let the water boil nicely.
6. When the water starts boiling slowly start adding chickpea flour and stir at the same time.
7. Cook for a few minutes and then off the gas.
For chutney
1. In a mixer add all the ingredients of the chutney and make a paste.
Serve hot Bhakri with Pithala and chutney.

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