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Monday, 22 October 2012
Samak kay chawal
fast is a total feast - unfortunately blessed with 1000's of delicious
Samak kay chawal or the ' fasting rice ' , thankfully is the
exception , low in fat , and high on flavors . This versatile grain can
be cooked as a sweet or savory , it's easy to make and totally
fulfilling .This recipe is somewhat like a upma / dalia .
1 portion of rice to 2 portions of thin buttermilk.
Soak the ' chawal ' in a thin salty lassi ( buttermilk ) for about 20
minutes . The grain will soak up some , not all the liquid . After 20
minutes drain the chawal reserving the lassi . In a wok heat 1
teaspoon of ghee/oil splutter some jeera , then add curry leaves , bits
of ginger and chopped chilies and a dash of haldi . Next in go the
chawal . Toss around in the wok to coat , and after a minute add the
balance buttermilk and cook over low heat till the liquid is absorbed
and the grain is soft - each grain nice and separate and not a big mash ! You may need to add a bit more liquid while cooking in which case add some hot water. Delicious with dahi and chili pickle ! Sikandalous Cuisine https://www.facebook.com/groups/325180622895/