Juar Jo Dodo (Sindhi Juwar Roti)

Since starting making Jowar flour in cooking, try my hands with different recipes because we need variation, you can not eat the same old things every day. So my mom used to make this kind of bhakri with wheat flour, with onions and pomegranate seeds in it and we loved it so this one also has nice thick texture and you can add spices as per your taste and adjust it. Only thing is there is no gluten in it so its hard to make the round, either you can use your hands to make its rounds, just the way bajri rotla has to be done or you can use plastic wrap and put the dough ball in between plastic wrap and make it. Have it with hot ginger tea in the nice cold wintery days and you are all set for breakfast.






Ingredients :

3 cups of Juwar flour
1 Small onion - finely chopped
1  teaspoon grated ginger
1 Green chili finely chopped
2 tbsp. Fresh green garlic finely chopped or you can use garlic chives
A handful of chopped coriander leaves
Salt as per taste
1 tsp Turmeric powder
1 tbsp. Fennel powder (Sauf)
2 tbsp Olive oil/canola oil
Water as needed for dough
Oil as needed to cook

Method:

Mix flour, vegetables, and seasoning.

Add water little by little till you get a nice smooth dough.

Divide into 5 parts.

Heat up the pan, and if you are using hands, wet your hands, pat it gently on your palms, and try to make thin rounds by changing hands till the desired small size you get. Then put it on greased pan and quickly pat till you get nice size and thickness.

If you are using plastic wrap, put the ball in plastic, cover with other side and roll it till your desired size and put it on pan, cook on one side and flip it, add one tbsp of oil and press it with flat spoon to make it nice golden in color and flip it again so it can cook and oil gets on both side.

Take it out on a cooling rack with a paper towel in it and proceeds with rest of it.

Enjoy it with hot tea, coffee or lunch or dinner.

Sai Bhaji | Greens, Vegetables and Lentils Stew

Sai Bhaji is a traditional dish of Sindhi Community of India. I am not going on history lecture when and where from Sindhi Community came. I am more interested in their food than other things. This dish you can called it one pot dish because it has greens, lentil and vegetables in it , perfect to go with their other famous rice dish called Bhugha Chaanwaran means rice with caramelized onions and  red chili powder and garam masala but you can enjoy this with roti or simple rice too. In this dish , four greens goes, spinach, methi and dill and Khatti palak means Green Sorrel. But  I didn't had that one so I added tomatoes. You can take greens as per your taste and liking, I took 5 cups worth of spinach, Fenugreek and Dill leaves. Because in the end it become only one cup. For the vegetables, you can take eggplant, okra, potatoes.

Just to share one good news too, I have won this beautiful pan as a giveaway from Foodie Blogroll : Contests and Promotions,

Thank you so much Jenn Campus for this and can't wait to make something and share it with you all.

Ingredients :

5 cups of washed and chopped spinach (Palak), Fenugreek leaves (methi), Dill (suva)
1 big chopped tomato
1 small eggplant cut
1 small potatoes
1 chopped onion
1/2 cup soaked chana dal (Bengal Gram Lentil)
1 green chili chopped
1 tsp. ginger chopped
1 tbsp. cumin and coriander powder
1 tsp. Turmeric powder
salt to taste
2 tbsp. oil

For the  Tadka (vaghar)
1 tsp. oil
3 cloves of garlic chopped
1 tsp. red chili powder

Method:

Prepare all the vegetables , cleaning chopping done so you just need to put everything in pressure cooker and done.  You can make this in pot too but it will take longer.

Take pressure cooker, add oil in it.
add onions and cook till its pink.
Add tomatoes and cook till its mushy.
Add ginger, chili , powder masala and mix.
Add greens, vegetables and lentil and salt.
Add enough water to cook all this, remember , greens will leave their water so dont add too much water too. Just enough to cook the dal and potato.
Wait for 4-5 whistle and shut off the gas.
Once the cooker is cold and all the pressure is gone, take out the lid and prepare for tadka.
In a tadka pan, add oil. add garlic and let it brown ,not to brown , just a hint of burnt garlic flavor. shut off the gas and add red chili powder.
Never add red chili powder in hot oil, it will burn and dish taste bad.
After adding red chili powder, pour that over greens and dal mix - Sai bhaji.
Cover the lid so the flavor stays inside.
After five minutes open the lid and serve hot with rice or roti.
You can skip the tadka and have it as it it also but I like the flavor of garlic so I always do that.

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Koki - Sindhi Roti (Indian Flat Bread)

Mostly my weekend brunch is any kind of roti, either it is leftover rice roti, missi roti, any leftover subji or dal mixed in flour and have that. When I was thinking about breakfast my mom used to make , this roti pop up in my mind. My mom made this lot of time and didn't know name of this, we used to say, onion and anar bhakri. Because it was so crunchy and chewy, its perfect for breakfast. After blogging I came to know lot of dishes which my mom used to make it but me didn't know actual origin or name of it. My mom used to work with lot of different culture people so everyone brought their lunch and share it and as like every mom, she is the best cook ever, then my sister is. So one day thinking to make new kind of rotis for my weekend brunch, and thought why not to make this. Made it and loved it. This has very chewy and crunchy taste because it roast twice. Some people make just round and roast it, some make it little bigger and roast it and then make big circle. I did little bigger and then roast it on both side only for 3 seconds and roll it and make it big and cook it. You can have it for lunch with pickle or with any other gravy dish too. When you have kids , you have to find dishes where they also can enjoy as well nutritious too.

Got the inspiration from Merry Tummy: Koki (Sindhi Bread)

Ingredients :

2 cups Whole wheat flour
1 onion finely chopped ( I chopped half the onion and grate the other half)
1 green chili or more as per taste , finely chopped
few strings of coriander finely chopped
salt to taste
2 tbsp. oil for flour and rest as need to cook roti
1/2 tsp. cumin seeds
1/2 tsp. Anardana ( dried pomegranate seeds)

Method:

If you want you can cut the whole onion but grating will give nice taste in flour too.
Take flour, add onion, chili, coriander leaves,  salt , cumin seeds, anardana and 2 tbsp. oil and make a dough.
Add water as needed and make a stiff dough. Make golf ball size balls.

I made 8 balls out of it. Take one ball and flatten it and just roll it little bit. don't flatten too much and roast in on hot tava for 3 seconds on each side. Take it  out and roll it again with rolling pin , till you make it nice size paratha, this makes it chewy.

If you wish, you can make a ball again and then roll it too.

Then roll it as per your size and put it on hot griddle and cook on both sides , apply ghee or oil and roast it.

Finish everything and serve hot with hot tea or for lunch with yogurt or gravy dish.

Now these are made by my mom.

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