URVASHI & RITU’S DEXTEROUS SINDHI FEAST
Urvashi the leader personality and Ritu the naïve in the kitchen, they both had an unique relationship who got the most distinctive task to cook the Rajasthani special Sindhi dish “Dal Pakwaan&Malpua” with a side dish Dahi Vada. But what to say more when Urvashi took the masterchef challenge as a winner with a little helping hands of Ritu.
DAL PAKWAAN: A popular and traditional Sindhi breakfast dish. It is made during special occasions or festivals.
- Take a glass bowl and add all the ingredients needed to make semi soft dough. Then take small balls out of it and roll the balls into 6-8cm flat discs and lightly prick them with forks.
- Heat oil in a deep frying pan over moderate flame. Fry the prepared pakwans until golden and crisp in texture. Drain the dal; add enough water and pressure cook until it turns soft.
- Heat ghee in a pan and saute the cumin seeds, green chillies and tomatoes for a minute. Add curry leaves and stir-fry for another minute and pour this into the dal and stir gently.
- Once done, garnish with onions, coriander leaves, and a pinch of garam masala powder. Now pair it with some chutney and serve it.
DAHA VADA: It is a famous North Indian side dish that you can enjoy anytime. Made with lentil and yoghurt, this easy-to-make recipe is loved by people of all age groups. This recipe is a mélange of spices.
- Beat daal well to make it light and fluffy and heat the oil.
- Shape the wadas and fry in hot oil, to a golden brown over medium heat. Lift out of the oil and put into a pan of salted water.
- Mix the salt, 1 tsp of the cumin, 1 Tbsp of the coriander leaves and black pepper into the yogurt.
- Squeeze out the fried bhallas and arrange them on a serving dish.
- Cover it with yogurt and garnish with the rest of the cumin, coriander leaves, chilli powder, kalanamak and chaat masala.
MALPUA: Malpua is a mouthwatering pancake specially prepared during the Eid and Holi festival.
- To prepare the sugar syrup, place water in a pan over medium flame. Add sugar in it and stir until fully dissolved. Then add 2-3 tsp milk and stir again, after a few minutes remove the scum that rises to the top.
- Mix maida, rava, khoya, baking powder, fennel seeds, cardamom powder and milk. Ensure that the mixture has a pourable consistency and is not too thick. Once the batter is ready, keep it aside.
- Now heat ghee in a pan over low flame. Pour a ladleful of the mixture and spread evenly. Keep the flame low and cook till it is light brown on both sides.
- Remove the cooked malpua and drain the excess ghee. Drop the malpua in sugar syrup and allow it to soak for 10 minutes. Drain the malpuas from the syrup, garnish with pistachios and serve hot.
SABUDANA KHEER: Sabudana Kheer or Sago Kheer is the commonest type of sweet dish, enjoyed during the fasting period, as well during celebrations and festivals.
- Soak the sago in the water and keep aside for 2-3 hrs. Strain the water and cook the sago in milk till soft.
- Heat the ghee and fry raisins and cashew nuts till they turn golden brown. Add the dry fruits to the sago-milk mixture.
- Sprinkle the elaichi powder, mix well and remove from fire. Serve hot or cold.