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Sindhi Cuisines - Taste of community- Recipe Number - 50
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Kachalu(Arbi) masaale waara
Ingredients:
  • Kachalu 6 Select the large ones
  • Salt as per taste
  • Coriander leaves 1 small bowl
  • Green chillies 4
  • Garlic 10 cloves
  • Coriander powder 1 tspn
  • Turmeric Powder 1/4 tspn
  • Oil for Frying






Method:
  • Wash Kachalu and boil them in salted water till half cooked
  • Peel them ,and  half fry them
  • Let them cool and meanwhile pound Coriander leaves,green chillies and garlic in mortar pestle (Hamam dasta) till a coarse mixture is obtained
  • Add some salt,turmeric powder and coriander powder and mix properly
  • Now slit Kachalu and stuff them with the coriander mixture
  • Take a nonstick pan and pour little oil and cook the stuffed kachalu on low flame
  • Keep tossing at regular intervals to avoid burnt flavour,and cook them till done( approximately for 5-8 minutes)






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 - 50
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