Wash and soak the rice for 15mintues. Dry roast cloves, cinnamon and cardamom. Grind garlic, ginger and the dry roasted spices. Heat oil in pan add the star anise , bay leaf, onion and green chills and fry till the onion turns translucent. Add this to the rice. Now add the coconut milk, salt and sufficient water to cook the rice in a cooker. Open the lid and gently mix the rice, so that the top coconut milk layer gets mixed evenly. Brinji rice is ready.
(note :-remember to reduce the proportion of water ,since we are adding one cup of coconut milk.)
My mother’s black-beads bangles. I can’t tell how old this bangles are, it could be atleast 50+ years because I have seen my mother wear it in my school day and now I am 59.
In my thought, follower or following something is an opportunity to learn more and more. And I would like to be a student always, it makes you feel young also☺️.
The person I think everyone of us follow mother. Mother and me, when I used to participate in the public exhibition or fairs putting food stalls with live cooking before Covid .
Presenting you simple chutney with minimum ingredients. I mostly use this chutney for making sandwiches. Spread the chutney on the bread slice, place sliced carrots, cucumber, tomatoes or veggies of your choice and then sandwhich it with the other slice. The other option is to make the sandwich with boiled potato,pepper powder or chat masala. You can have just like that or you could toast it in the pan. This is your typical Bombay Sandwich. You could place a slice cheese on top of the vegetables. This chutney can also used a side dish for Dosai or any Roti. Or even better, spread it on the dosa and top it with some shredded cheese to make some yummy chutney cheese dosa. Add 1tsp of chutney to an bowl of curd, add cut onion and a Raita is ready. The recipe to this multi purpose chutney is right here.
Ingredients Coriander leaves —- 2 cups Mint leaves — 1/2 cup Green chili — 2 Peanut —- 3tbsp Salt —- 1/2 tsp.
Method Wash the coriander leaves and mint leaves separately. Soak the peanut for15mnts. Chop the leaves. Grind together all the ingredients add water to get a thick consistency. Coriander- Mint chutney ready.
AMMA — Admirer, Mentor, Makes you believe in yourself, Announcer of your smallest achievement. Mother, M- Model’s you, O— Observer, T-Teacher, H-Hear’s you , E-eagerly waiting for all your achievements , R-runs with you anywhere.
The above photos are of my Maternal grand-mother who is called Badaamma, the next is of Amma, my mother-in-law, below the 1st is Amma my biological mother and next to her is my Chitra chithi. I wanted to add more photos of my Thathi, my other grand-mother, but couldn’t find the photos. In my thought, mother doesn’t mean only your biological mother. For me the people in the photo and all my Athais and Chithi’s are in some way my mother.The above expansion of Amma or Mother says it all. It is not necessary that they are always with you physically. When you are in their thoughts and when you think about them, it says everything about the relationship. I lost my thathi (paternal grandmother)when I was my studying in my 5th grade. My fond memory of her is her soft bulging stomach. My afternoon nap used to be sleeping by her side and putting my feet on her thopai / stomach. Badaamma for me was the person who taught me how to have a simple but enjoyable life. There used be momentary difficulties sometimes but her smile was always there. My amma is the person from who I have learned all my talents of handwork and cooking. Next it was my other amma, my mother-in-law from whom I learned many recipes and how to manage and organize all things when you have a house party. And what to say about my Chitra chithi who taught me to believe in Swami / Sai Baba and put out all our difficulties on HIM. She was a person who taught me how to handle any situation boldly with a smile. I could keep on writing but will pause for now. Dedicating today’s Millet Mango Kesari for all the MOTHER’S. 😍
The last of the Roti version in Roti mania. Aaloo stuffed parotha. The basic ingredients are the same. For the stuffing we prepare aaloo subji.
Ingredients Wheat flour —- 2-cups Salt —- 2 tsp Oil —- 3-4 tbsp Ghee — 4-5 tbsp Water. For the aaloo stuffing Potato — 2 medium, Kasuri methi ,salt
Method Add 1tsp salt,oil, to the wheat flour and knead it well to get an soft dough. Cover and keep it aside. For the stuffing remove the skin of the potatoes and cook it. Once the potatoes are cool ,mash them using a potatoes masher or a fork. Add salt and Kasuri methi, mix everything together.
Now for making suffed parotha. Make normal sized chapathi’s, keep aside. Now spread the prepared potato stuffing on top of the chapati. Now take another chapati place it on top potato stuffing. Seal the edges. Heat a pan, place the parotha on the pan and cook it, drizzle some ghee flip it , drizzle some more ghee. Cook both the sides. Aaloo parotha ready.
Koki is a popular chapathi cooked in every Sindhi household. The basic ingredients is wheat flour.
Ingredients
Wheat flour —- 2-cups Onion —- 1 Green chili —- 2nos Salt —- 1tsp Red chili pwd—- 1/2 tsp Pomegranate Seeds Dried —- 1tsp Oil —- 3-4 tbsp Ghee — 4-5 tbsp Water.
Method Cut the green chili and onions into small pieces. Now take a big bowl add all the ingredients except Ghee and water. Mix everything together. Now slowly add the water and knead to get an soft dough. Cover and keep aside for half an hour.Take small balls and make chapathi’s. Heat a pan, place the chapathi on the pan and cook it, drizzle some ghee flip it , drizzle some more ghee. Cook both the sides. Koki ready
The ingredients used for Triangle Paratha and Lachha Paratha are the same, but the method of making the Paratha is different. One could add little quantities of Ajwain and enhance the taste.
Ingredients
Wheat flour — 2 cups Salt — 1 tsp Oil — 4 tbsp Ghee —- 6-7 tbsp Water
Four different Paratha or Indian bread. The main ingredient is wheat flour. Paratha are usually had for lunch or dinner with any dal or sabji.The difference is in the ingredients added to the wheat flour and the way it’s made.
Triangle Paratha / Lachha Paratha / Koki / Aloo Paratha
Here’s is the recipe for making Triangle Paratha.
Ingredients Wheat flour — 2 cups Salt — 1 tsp Oil — 4 tbsp Ghee —- 6-7 tbsp Water
A easy and quick way to make Sambar Rice. It can be some times when we are busy with something or it can simply be that we want to finish cooking quickly. Here is an recipe of a wholesome meal, I say it is wholesome because it has vegetables, pulses and rice. Enjoy Sambar Rice with a glass of buttermilk/ Neer mor.
Sujatas Recipes 