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Sindhi Cuisines - Taste of community- Recipe Number - 31
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Bhugha chaanwara
Ingredients:
  • white rice 1 small bowl
  • Onion 1
  • Red chilli powder
  • Tejpatta 1
  • Cloves 2-3
  • Black cardamon,1(only skin)
  • Dalchini 1 small stick(Note instead of Khada masala,Garam masala powder can also be used for nonspicy taste)
  • Salt as per taste
  • Oil 1 tbsp
Method:
  • Wash and soak rice for half hour
  • In a handi,put one tbspn of oil,and add sliced onion,and kahada masala
  • Fry on medium flame till onion turns dark brown in colour
  • Add redchilli powder,(and garam masala powder in case khada masala is not used),and rice and fry for about a min
  • Add water,double the quantity of rice ,add salt and peas(optional) and let it boil
  • Simmer and cover it with a lid till rice is cooked
  • Serve piping hot ,it taste heavenly with saibahji or paneerpalak ,soyabean or mutter paneer
Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 31
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