SWEET SINDHI FLATBREADS (MASALA LOLI)
Entered for ZWT. From Madhur Jaffrey's "World Vegetarian." Highly flavored; Because the onion, garlic, ginger, fresh cilantro, chiles and tomatoes give off liquid, it is best to limit the amount of water in the dough, even though it might initially seem to be too dry. If the dough is allowed to sit for a few hours, the moisture spreads. Serve these lolis with a meal or with tea. Prep time includes rising time.
Provided by KateL
Categories Breads
Time 2h21m
Yield 4 flatbreads
Number Of Ingredients 10
Steps:
- Combine the flour, salt, green chiles, tomato, onion, cilantro, garlic, and ginger.
- Slowly add the 4 tablespoons of hot oil, rubbing it into the flour. rub the flour and seasonings well for 10 minutes, extracting as much liquid from the seasonings as possible. See if you can form a ball of dough. If you cannot, slowly add 2-4 tablespoons water, or enough to form a very firm dough. Knead well and form a ball.
- Cover the dough ball with plastic wrap and set aside for 2-4 hours.
- Knead the dough again. If it has gotten too wet, add a little flour. If too dry, add a few drops of water.
- Set a cast-iron griddle, cast-iron frying pan, or Indian tava over medium-high heat.
- Divide the dough into 4 parts. Oil your hands lightly and make 4 balls. Flatten the balls to make 4 patties. Keep 3 balls covered while you work with the fourth.
- Now, on a lightly oiled surface, roll out the patty into a 5 1/4-inch round. (The edges might be slightly rough but that is as it should be.) Prick a few holes on the bread with a fork.
- Slap the bread onto the hot griddle. Cook about 1 minute on the first side. Turn the bread over and cook the second side for a minute.
- Turn it over again. Reduce heat to medium. Now dribble about 1/2 teaspoon oil on the griddle very near the circumference of the bread. Cook 30 seconds, pressing down on the bread with a spatula.
- Turn the bread again, dribbling another 1/2 teaspoon of oil near its circumference. Cook 30 seconds, pressing down on the bread again.
- Keep turning every 30 seconds or so until the bread has a few brown spots and is cooked through, 4-5 minutes in all.
- Remove and keep covered.
- Turn the heat up to medium-high again and make the second bread. Make all the breads this way.
SINDHI FLATBREADS WITH BLACK PEPPER (KALI MIRCH KI LOLI)
Entered for ZWT. From Madhur Jaffrey's "World Vegetarian". The pepper should not be too fine nor too coarse. Serve these with any meal. They are also excellent with scrambled eggs and, when eaten plain, with a little honey, ham, chutney, or hot pickle on them. Good with tea.
Provided by KateL
Categories Breads
Time 51m
Yield 4 flatbreads
Number Of Ingredients 5
Steps:
- Combine the flour, salt, and pepper in a large, wide bowl. Slowly add the 4 tablespoons oil, rubbing it into the flour.
- Now, slowly add about 1/2 cup of water or enough to form a firm dough. Knead well until the dough is smooth and forms a ball. Cover the dough ball with plastic wrap and set aside for 30 minutes.
- Set a cast-iron griddle, cast-iron frying pan, or Indian tava over medium-high heat.
- Divide the dough into 4 parts. Oil your hands lightly and make 4 balls. Flatten the balls to make 4 patties. Keep 3 balls covered while you work with the fourth.
- On a lightly oiled surface, roll out the patty into a 5 1/4-inch round. (The edges might be slightly rough but that is as it should be.) Prick a few holes on the bread with a fork.
- Slap the bread onto the hot griddle. Cook about 1 minute on the first side. Turn the bread over and cook the second side for a minute.
- Turn it over again. Reduce heat to medium. Now dribble about 1/2 teaspoon oil on the griddle very near the circumference of the bread. Cook 30 seconds, pressing down on the bread with a spatula.
- Turn the bread again, dribbling another 1/2 teaspoon of oil near its circumference. Cook 30 seconds, pressing down on the bread again.
- Keep turning every 30 seconds or so until the bread has a few brown spots and is cooked through, 4-5 minutes in all.
- Remove and keep covered.
- Turn the heat up to medium-high again and make the second bread. Make all the breads this way.
Nutrition Facts : Calories 121, Fat 13.6, SaturatedFat 1.8, Sodium 582.3, Carbohydrate 0.2, Fiber 0.1
SINDHI BIRYANI
Rather than the regular Biryani, Sindhi Biryani is more spicy and tasty. Don't know whether it originates from Sindh or not. Just make sure about one thing if you don't want your rice overly cooked, keep on checking them while you r boiling them and drain them as soon as you turn off the heat. Do NOT leave them in the water once you turn off the heat. You can also add some vinegar while boiling the rice so they won't stick together. Note, you can also substitute mutton with chicken. Potatoes are not necessary if you use Chicken though. P.S For Desi people the rice measurement is 5 tea cups and not mugs.
Provided by The UnModern Woman
Categories One Dish Meal
Time 1h30m
Yield 20 3/4 cup rice serving besides the potatoes and meat, 20 serving(s)
Number Of Ingredients 28
Steps:
- Slice the onion and fry it in oil until it is light brown. Take out 1/4 of it and keep aside.
- Add Garlic (Lehsan), Ginger (Adrak), tomatoes, prunes (Aaloobukharay), salt, red chili powder, cloves, cardamoms, Black Pepper, (Kali Mirch), Cumin Seeds (Zeera), cinnamon, black cardamom pods and bay leaves to the remaining fried onions.
- Fry this until the tomatoes are tender and the water is dry.
- Then add meat, yogurt and water (if desired) and cook on medium heat until the meat is tender and the water has evaporated.
- On other side boil the potatoes until they're half cooked.
- Now, add green chillies, mint, coriander leaves, and the half boiled potatoes to the meat. Simmer for 2, 3 minutes. Your meat curry is done.
- Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom and drain the water off when the rice is half done.
- Layer the curry with the rice in a pot in one on one layers. Sprinkle the food color, fried onions, and chopped mint leaves on top of the last layer.
- Close the lid tightly making sure no steam passes out of the pot and cook on low heat until the rice is done.
- Gently mix it before serving.
- Serve with Raita.
Nutrition Facts : Calories 509.5, Fat 27.4, SaturatedFat 6.4, Cholesterol 49.6, Sodium 640.2, Carbohydrate 48.1, Fiber 3.5, Sugar 5.1, Protein 18.3
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