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Sindhi Cuisines - Taste of community- Recipe Number - 44
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Chilra kadi
Ingredients:
  • 1 small cup gramflour
  • 1 small onion(chopped)
  • coriander leaves(chopped)
  • 1 tsp cummin seeds
  • 1 tsp annardana( Dry pomegranate seeds)
  • 1 tsp Coriander seeds(akkha dhaniya)
  • 2 Green chillies(finely chopped)
  • Salt to taste
  • Red chilli powder as per taste
  • A pinch of baking soda
  • Water
  • Oil for shallow frying
  • Mustard seeds and curry leaves for tempering
Method:
  • Mix all the ingredients except oil,till a batter of medium consistency is obtained
  • Now heat a girdle(tawa),and grease it with some oil
  • Take a spoon full of the above batter,and slowly spread it ,on tawa to make small chilras(pancakes).
  • You can make several chilras at a time ,by spreading the mixture on girdle ,by spacing them at little distance from each other(Remember to spare about a spoonfull of this batter for gravy)
  • Pour some more oil and let  them cook on medium flame
  • Toss  when one side is brown and let them cook on other side too
  • In the meantime add some water to remaining one spoonfull of the batter and let it boil for about two minutes
  • Add salt ,red chilly powder and turmeric powder and let it cook further for few minutes
  • Heat some oil and add curry leaves and mustard seeds and allow them to splutter
  • Add this seasoning in the boiling gravy(kadi) and let it cook further for about a minute
  • While serving ,heat the gravy and add some chilra and leave for about a minute
  • Garnish with coriander leaves and enjoy with Rotis

 

 

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 - 44
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