Wednesday, September 1, 2010

Sateh Special - Sindhi delicacies to be eaten cold!!

So my mom-in-law is visiting and I'm learning so many new Sindhi recipes and a thing or two about the culture too. We're celebrating the festival of Sateh, when we cook on one day, and eat everything cold the next. Here's all the delicacies she's been making:

- Satpuda
- Chothe
- Lola
- Mattha

The next day, we ate everything for lunch, along with some yogurt. What a meal!


Take three parts maida. Add Whole ilaichi dane. Soak 1 part sugar in water (do not try to dissolve, just soak till the water reaches above the sugar level). Add oil to the maida (muthi padtu mon), and then knead the dough with the sugar and water. Do not knead too much - just until it all comes together. Let it rest for a while. Then make large disks and press firmly on the edges, so that the dough is tight and does not break (I skipped this step, and the chothe didn't come out smooth). Then roll it out till about a quarter inch thick (this needs to be fairly thick). Then cut into quarters (or sixths) and fry on a low flame in oil till golden brown. Cool and store in an airtight container.


Boondi - get ready made salty boondi, or mix some with besan, salt, chilli powder and water. fry through a zara in hot oil. cool and set aside.

Moong daal Pakodi - Soak a cup of yellow moong daal for 5-6 hours. Grind coarsely. Add salt, green chillies, ginger, (add ginger chilli-ginger while grinding), red chilli powder, hing, dhania powder, amchur, saunf, crushed pepper, crushed whole dhania, chopped corriander. Mix and make small pakodis on a medium flame.

Slice and boil some Tinde with salt till soft and set aside.

Take about a cup and a half of yogurt. Add enough water to make a thin chaas. Add salt, sonth powder (about a teaspoon), crushed mustard seeds (about a table spoon) and mix well. Add the tinde, soaked boondi and pakodis and chill. Serve the next day.

Take 3 cups of whole wheat flour (roti ka aatta), add muthi padtu mon with oil. Soak 1 cup of sugar in water and use this to knead the dough. Do not over knead. Make big disks, roll out into thick rotis and roast on a very low flame till brown on both sides. finally spread some oil (or soak in oil/ghee for a few moments).

Knead a soft dough with Maida and water (slightly tougher than roti). Make a paste of maida and oil in a small bowl. Roll out the maida into a big roti. Cut into 1/2 inch strips. Now take one strip, and start pressing from one side, to make it really thin, while applying the maida-oil paste generously. Make sure there's enough oil. Also keep rolling the thin end uniformly. Attach two strips to make it long (so that the rolls are large enough). Tuck in the end at the bottom and set aside. When a few Satpudas rolls are done, roll them out carefully from top (so you see concentric rings). Do not reverse the direction of the rolling pin, so that the layers are not flattened out. Now fry them at a medium flame while fluffing out the layers with the zara (think of this as crushing a layered paratha, but inside the oil). This is an acquired skill. Once it's light golden, remove and drain vertically till most of the oil is drained out. Finally drain on a paper towel and sprinkle sugar generously over the Satpudas. Cool and store in an airtight container.

1 comment:

Pallika said...

Don't fry Chothe on too low a flame for a long time. Every time you do that, L. reminds you that they are super hard...I think you need a low flame, but not too low...