Authentic Sindhi Koki

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Sindhi koki -  is one of the most famous dishes from Sindhi cuisine , Sindhi Koki is a flatbread with a fabulous taste and interesting texture.  It is a breakfast dish made out of wheat flour, gram flour, spices, onions and fresh herbs.  This is most relished snack by Sindhi people, mostly eaten with butter,curd,pickle and papad.Grab some HOT CHAI and you will end up eating a quick fix, filling and most satisfying breakfast.      Unlike a chapati or a paratha, that we usually eat, this is not very soft but is meant to be a little crunchy, chewy, and slightly hard.      While the soft onions add a little sweet taste too it, the addition of coriander leaves makes it look a lot more attractive.Sindhi koki remains absolutely fresh for 24 hours without refrigeration.       Because of this reason, Sindhi koki is the most preferred flat-bread that people generally carry for a picnic or travel.It also suits best for a perfect lunch b...
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Aashirwaad-Atta

Sweet corn Pulao

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Sweet Corn Pulao

Pulao recipes are very common in many indian households and it is typically prepared on various occasions. it is one such recipe, which can be prepared for day to day meals and also for any special occasions feast.simple and tasty rice based pulao recipe filled with juicy sweet corn kernels and other veggies. it is an ideal lunch box recipe or for potluck party which can be served with simple lentil based curries like dal recipes.


Ingredients


  •  2 tbsp ghee/certified      butter
  •  1bay leaf/ tej patta
  •  1 star anise
  •  5 cloves / lavang
  •    1 inch cinnamon / dalchini
  •   1 tsp pepper
  •   2 green chilli, slit
  •  1 tsp jeera / cumin
  •  1 onion, finally chopped
  •  ½ capsicum, chopped
  •  4 to 6 french beans
  •  1 tsp ginger-garlic paste
  •   ¾ cup corn, fresh/frozen
  •   ½ tsp garam masala
  •   1 tsp salt
  •   1 cup basmati rice, socked 30 min.
  •   2 tbsp coriander, finaly chooped
  •    1 cup water

Method for making sweet corn pulao


  • firstly, in a pressure cooker heat 2 tbsp ghee and saute spices.
  • further add 1 onion and saute well.
  • additionally add 2 green chilli and 1 tsp ginger-garlic paste. saute well.
  • furthermore add ½ chopped capsicum, chopped fresh beans,and ¾ cup corn. saute for a minute.
  • now add ½ tsp garam masala and 1 tsp salt. saute slightly.
  • add 1 cup basmati rice. make sure to soak for 20-30 minutes.
  • saute for a minute without breaking rice grains.
  • 1 cup water.
  • pressure cook for 2 whistles on medium flame.
  • additionally add 2 tbsp coriander and mix gently.
  • Serve hot.with raita and gravey.

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