Category Archives: Breakfast

Seyal Dabalah – A Simple Sindhi Breakfast

Sindhi Masala Garlic Bread

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Thanks to all of you who visited my page and left me some wonderful comments whilst I was gone. It must have been hard for all of you who visit my page regularly to see the same recipe on the page. Finally I am back from my long vacation. I did have a wonderful time in India and as soon as I came back I got busy with back to school for both my kids. Now that they are settled, it’s my turn to settle down to my regular blogging schedule.

It has been really very hard to start back again. All my creative juices are still on vacation. There is absolutely no flow. The grey matter seems to be frozen and I just cannot think what I should put up for the good folks who visit the site. I keep reading the emails and comments over and over again, thinking this would break the logjam in my brain somehow. Maybe I have to do some magic abracadabra, mmm does not work. Well then let me try hocus pocus, still does not work, Ok let me do it in Hindi, Jantar Mantar … , I guess I’ll give up the magic tricks. I will make it easy on me and start with the first meal of the day - A breakfast recipe… Seyal Dabalah.

This is another of my favorite Sindhi recipe. I love this recipe because of the garlic flavor. Traditionally Seyal Dabalah is made for breakfast; sometimes I serve it for lunch. I have received a lot of requests for Seyal Dabalah (commonly known as Yellow Bread). The word Seyal means the food is cooked using very little water or none at all. Dabalah means bread in Sindhi. I make this with slightly dry bread, it stands up better to the cooking process and the water makes it gooey enough to enjoy the taste. Here goes the recipe of Seyal bread.

 

Ingredients:

 

·         10-12 Bread slices (Preferably day old bread) or any leftover white bread cut into 1′ x 1″ cubes or slices torn into bite size chunks

·         1 medium size Onion chopped finely

·         2 medium Tomatoes chopped 

·         2 -3 Tbsp chopped fresh Coriander leaves

·         1/2 tsp crushed Ginger

·         2 tbsp crushed Garlic

·         1 Green Chili chopped (optional)

·         1 tsp Cumin seeds

·         3/4 tsp red Chili powder

·         1 tbsp Dhania/Coriander powder

·         1/2 tsp Turmeric powder

·         1 tsp Tamarind juice

·         1/2 tsp roasted Kasori Methi powder (optional)

·         1 tsp grated Coconut for garnishing (optional)

·         4 tbsp oil

·         8 tbsp water (approx)

·         salt to taste

 

Method:

 

·         Heat oil in skillet, add cumin seeds when hot.

·         Add onions. Fry for a couple minutes on medium heat till translucent.

·         Add chopped tomatoes, and fry till tomatoes begin to soften and get pulpy.

·         Next add ginger, garlic, chopped green chili, red chili powder, dhania/coriander powder, turmeric and fry for 1 -2 mins till you get a nice aroma and the oil has begun to separate from the masala.

·         Then add tamarind juice, salt, chopped fresh coriander leaves and water. Stir and mix well. (The water helps combine everything)

·         Lower the heat again and add the cubed bread pieces. Mix gently till all the bread cubes has been coated with the cooked masala.

·         Sprinkle some more water if necessary. This recipe tastes good even if it is gooey.

·         Cover and let the bread take in the flavors on low heat. Stir a couple times…

·         Garnish with kasori methi and grated coconut.

 

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·         Serve hot for breakfast and don’t forget the Sindhi papad.

 

 

Keep it simple, keep it Sindhi


Sehyoon Patata – A Unique Sindhi Breakfast

Meethi Seviyaan Aur Aloo

Sweet Vermicelli and fried Potatoes

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It has been over a week that I have not blogged a single recipe. Shopping and packing is to be blamed for this. I have been extremely busy and at the same time very excited about my trip. I will be taking a short break from blogging as I will be going out of the country. Whilst I am gone for 3-4 weeks, I thought I should put up a traditional and unique Sindhi recipe.

I have called this unique because the recipe is a combination of savory and sweet. …Serve this for breakfast, brunch, lunch or dinner. You can serve it for any occasion like marriage, Chhatti (sixth day ceremony), a puja at home, festival time (especially Holi) it goes well anytime. Sehyoon (Seviyaan) is served not only by Sindhis, but also by other Hindus and Muslims. Sehyoon is a Sindhi word for Vermicelli and is well known as seviyaan. The best part is, it’s simple to make and absolutely yummy and delicious.

Sehyoon Patata is basically roasted vermicelli cooked with water, cardamom pods and topped with chopped dry nuts served with fried, slightly spiced, potatoes. Without any further ado, I am off to cook Sehyoon Patata so I can blog the recipe as quick as possible. Here is  the recipe for Sehyoon Patata.

Ingredients for Sehyoon (Seviyaan):

  • 1 cup Vermicelli (Bambino Variety)
  • 1 1/3 cup Water
  • 4 tbsp Sugar
  • 3 pods Green Cardamoms
  • 2 tbsps Ghee or unsalted Butter
  • 2 tbsp chopped dry Fruits (almonds, cashews, pistachios)

Method for Sehyoon:

  • Heat ghee in a heavy bottomed pan.
  • Add sehyoon/seviyaan, cardamoms and cook over low heat stirring constantly till golden brown.

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  • Add water and sugar stirring gently.
  • Cover pan and let it simmer about 8-10 mins till all water is absorbed and all the sehyoon is cooked till soft
  • Garnish with dry fruits.

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  • Serve hot with Taryal Patata/Fried Potatoes


Ingredients for Taryal Patata:

  • 2 medium Potatoes peeled and diced
  • ½ tsp red Chili powder
  • 1 tsp Coriander powder
  • ¼ tsp Haldi powder
  • ¼ tsp dry Mango powder/Ambchoor
  • Oil to fry Potatoes
  • Salt to taste

Method for Taryal Patata:

  • Heat oil in a deep frying pan.
  • When hot, add diced potatoes.
  • Fry till potatoes are cooked (fork tender) and lightly browned.

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  • Drain oil from potatoes and add all the dry masalas. Mix well.

taryal-patata

  • Serve hot with parathas/dals-rice or in this case with Sehyoon, don’t forget to serve papad.

Note: Add more water if you like the sehyoon/seviyaan/vermicelli very soft. The amount I have used makes the vermicelli separated and not sticky.

Add more sugar if you want it sweeter.

Enjoy this and all my other recipes, till I am back. Remember keep it simple, keep it Sindhi.



Atte Jo Chilro and My First Award

 

Wheat Flour Savory Pancake

 

 

 

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Rotis/Phulkas are the one thing that are eaten at every meal and that’s what I hate to do in summer… to be making rotis/phulkas in my kitchen. Then, should I be eating rice all the time or go without anything? Eating rice is not a part of my craving and the latter part does not suit my fancy … me going hungry, no way… Rotis are my favorite, and I prefer it to rice anytime. In summer the thought of making rotis…unhh unhh, so most of the time this savory pancake makes an appearance at our dinner table …not only it is vegetarian, it is nutritious, healthy and can be whipped up quickly too.

(Atto is a Sindhi word for Atta and Chilro means pancake…Pancakes made with atta). Atte Jo Chilro is like an omelette, made from a batter of atta, onions and some spices. The batter is more like a bhajia (pakora) batter which is spread on a hot tawa, and cooked on both sides. I recall my mother making this for us whenever we returned hungry from school or even for breakfast and sometimes for dinner. Spice it the way you like to suit your taste buds and enjoy it for breakfast, lunch, dinner or even as an evening snack. This is one of my simple and favorite recipe that is like a complete meal when served with chutney/ketchup/yogurt/or even pickle. Don’t forget the Sindhi papad.

 

Ingredients:

·         1 cup Atta

·         1 small Onion(finely chopped)

·         Coriander/Cilantro leaves(finely chopped)

·         1 tsp Cumin seeds  

·         2 Green Chilies(finely chopped)

·         1/2tsp Red chili powder  

·         1/2 tsp of baking soda

·         1/2-3/4 cup of Water

·         Oil for shallow frying Chilro

·         Salt to taste

 

Method:

atte-jo-chilro-ingredient

·         Mix all the ingredients with water except oil, and make batter like we make for fritters/pakoras, making sure there are no lumps. The batter should be as thick as dosa /pancake batter (Add more water if required).

·         Heat a griddle (tawa), and grease it with some oil.

·         Take a ladle full of the batter, and spread it evenly on the heated tawa like a dosa/pancake. Its thickness should be like a pancake (little thicker than dosa).

·         Pour some more oil around the sides and let it cook on medium flame till golden brown.

·         Flip and let it cook and brown on the other side too.

·         Remove from tawa when both sides are crisp and golden brown.

·         Serve hot with ketchup/sauce or yogurt/coriander/mint chutney.

This recipe goes to Padma’s Dosa Corner event.


Keep it simple, keep it Sindhi.

 

lovelyblogaward

My first awardOne lovely blogaward has been passed onto me from Jyoti of Food Seasons. My sincere thanks to you, Jyoti, this means a lot to me, especially being the first award. Thanks to all the bloggers who encourage and support me with wonderful comments. Also thanks to all my visitors who stop by my blog and dropping me a line or two of encouragement.

KOKI/LOLI – An Everyday Sindhi Breakfast

 

 

Masale Wali Roti

Spiced Indian Flat Bread

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Yesterday was a very special day for me :-) . I had a wonderful time with my family. My gratitude and thanks go to my friends, family and my viewers who took time to call and wish me on this special day :-D . Obviously having a blast got me a little out of schedule with blogging. But, nevertheless, I will not put my friends and viewers down. So here is a simple Sindhi breakfast recipe.

 

A popular breakfast served in Sindhi homes (almost everyday) is Koki. Some Sindhis call it Koki and others call it Loli. Two names for one recipe? Sindhis, like other cultures, have different communities and since they come from different regions of Sindh there are more than one name for the same recipe. The community my parents come from is Sukkhar. My mother called it Koki and so I go by the same. Koki and Loli are one and the same, whatever you call it.

 

Koki/Loli is just a thick paratha infused with onions, cilantro/coriander, mint, chilies….In a Sindhi home this is a simple traditional breakfast and is liked by all. It can be kept without refrigeration for about one day and so Koki/Loli is also good for picnics or while travelling long distances and can be eaten not only as a breakfast but as a snack too. Here goes the recipe for KOKI/LOLI….

Ingredients:

  • 2 cups Wheat flour
  • 1 medium Onion finely chopped
  • 1 green Chili finely chopped
  • 1 tbsp. Coriander leaves finely chopped
  • 1 tbsp Mint leaves finely chopped
  • ½ tsp Red Chili powder
  • 2½ tbsp Ghee/Oil  
  • ½ tsp Cumin seeds
  • ½ tsp Annardana(optional) slightly crushed
  • Salt to taste
  • Ghee/Oil for rubbing on Koki

Method:

  • Chop onions, green chilies, coriander leaves and mint leaves very fine.
  • Sieve flour and add salt, annardana (optional),cumin seeds, red chili powder, onions, green chilies, coriander leaves, mint leaves and ghee(excluding ghee for rubbing on Koki )
  • Mix well and add very little water, knead into stiff dough.
  • Divide the dough into 6 even sized balls.
  • Roll each one with a rolling pin like a thick paratha and prick the Koki with a fork. This will ensure cooking of the Koki from the inside.
  • Heat a tawa. Put some ghee/oil on it.
  • Place Koki on this hot tawa and cook on medium flame on each side adding a little oil or ghee from sides, until small brown dots appear on surface (this will take a couple mins).
  • Use a flat spatula (In Sindhi we call this Khurpi) to press Koki as this will help in cooking the inside as well as to get a crisp texture on the outside. Cook till both sides are done with spots all over and nicely browned.
  • Serve hot with Yogurt/Curds or Tea or Chundha/Pickle and Sindhi Papad.

Keep it simple, keep it Sindhi.

Bedhe Je Bhurji – A Sindhi BLD

Ande Ki Bhurji

Spiced Scrambled Eggs

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I had such a terrific fun filled time with family from India over at our place. I felt lazy and tired and was in no mood to go grocery shopping after such a hectic weekend. But life has to go on and I had to go to work as usual and then jump back into the routine of cooking to get going. But what to cook…??

A simple dish should serve the purpose. With no vegetables in the refrigerator, I had to scramble up something. I did not want to be really bothered with cooking that would involve a lot of time. The rains only worsened the mood for the day. So on a cold rainy spring day, BLD (breakfast, lunch or dinner), any time meal would be a fantastic choice.

Bedhe Je Bhurji, would just be right on a day when you come home late from work or you are too tired or feeling lazy like the way I am feeling today. If one has to describe Bhurji it is just whisking and cooking up eggs with some dry masalas. Bedhe Je Bhurji can be relished at any time of the day. This dish uses the simplest ingredients that are stocked up at home like eggs, onions, green peppers tomatoes and cilantro. This can be eaten in a variety of ways,

1) Eat it in/as a sandwich for breakfast.

2) Eat it just by itself as a snack.

3) Eat it as a side dish with rice & curry for lunch/dinner.

4) Put Bhurji in tortillas with some chutney and ketchup and eat it as a wrap.

5) Eat it with rotis or phulkas.

Note: This is such a unique dish, if you don’t want the eggs, substitute with paneer and you have a vegetarian Paneer Bhurji.

Want a low cholesterol recipe, omit out the yolks from the eggs.

Even better, if you want a low calorie recipe omit the butter and cook with just 1 tsp of oil.

Need something healthier, add some veggies.

Enjoy this BLD anyway you like….

Ingredients:

  • 4 Eggs
  • 1 Medium Onion finely chopped
  • 1 Medium Tomato diced
  • ½ Green Pepper (Capsicums)
  • ½ cup Milk
  • 1 green chili chopped finely
  • 1 tsp jeera
  • ½ tsp turmeric powder
  • ½ tsp red Chili powder
  • ½ tsp coriander powder
  • 2 tbsp oil
  • 1 tbsp butter
  • Few sprigs of fresh Cilantro finely chopped
  • Salt and pepper to taste

Method:

  • Heat a non-stick pan on medium heat and add the oil. Add jeera and chopped onion. Sauté until onion turns translucent and pink.
  • Add chopped tomatoes, green peppers, green chilies, red chili powder, turmeric powder and coriander powder. Sauté for 1 min.
  • Add salt and pepper as per taste.
  • Break the Eggs into the pan directly. Stir once and wait until the eggs begin to set.
  • Add milk and stir gently so that the eggs break up, and once the eggs are set completely the scrambled egg pieces will start to get coated with the spices. Now stir constantly and cook the eggs till dry or up to desired consistency.
  • Add the cilantro leaves, butter and mix well.
  • Serve hot with bread for breakfast or with phulka as a meal or as a wrap.
  • Serve it anyway & anytime you want, it’s a BLD (Breakfast, Lunch, and Dinner).

Keep it simple, keep it Sindhi.