Tag Archives: Wheat Flour

Atte Jo Chilro and My First Award

 

Wheat Flour Savory Pancake

 

 

 

attejochilro

 

 

 

 

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.

Churi

Prasad for Satyanarayan Puja

churi

Guru Purnima is celebrated every year and on this special day we acknowledge the importance of Gurus in our lives. On 7thof July 2009 (month of Ashad) we will be observing Guru Purnima. What is Guru Purnima and its significance to Satyanarayan Puja? Guru is a person who guides us by lighting our path to achieve supreme happiness. Purnima is the day of the full moon when the moon is fully illuminated and has no blemishes. In short Guru Purnima is a day when devotees offer Puja to the Guru. Every religion has its own way of worshipping/celebrating Guru Purnima.

In Sindhis we do Satyanarayan Puja on every Purnima day. Satyanarayan Puja is also done on occasions like marriages, graduations, buying new homes etc. Purnima (full moon day) is considered to be a very auspicious day for Satyanarayan Puja. On this day the Lord Satyanayaran is worshipped with a variety of fruits, Panch-a- Amrit, and dry sweet Prasad made out of flour, ghee and sugar, known as Churi. Once the puja is done the Prasad (Churi and fruits) is distributed amongst family and friends. Churi is the blog of this week for Guru Purnima/Satyanaryan Puja. Here goes the recipe for Churi…

Ingredients:

·I Stick of Unsalted Butter or ½ cup ghee

·1 ½ Cup Wheat flour

·½ Cup Sugar (you may add couple of tablespoons more if you like it sweeter)

·2 Tbsp Peanuts and chopped Dates (optional )

Method:

·In a pan heat ghee or butter.

·Add wheat flour and roast this mixture on a very low flame till it gets golden brown and gives an aroma.

·Turn off heat and cool.

·When cold add sugar, peanuts and chopped dates. Mix well.

Note: To keep the Prasad dry the sugar has to be added only after it has cooled down otherwise the Prasad will turn into a Sero (Seera).

Keep it simple, keep it Sindhi.