In important festival for Sindhi community in India and Pakistan, Cheti Chand is celebrated as New Year Day. The festival marks the birth of Ishtadeva Uderolal, popularly known as Jhulelal, the patron saint of the Sindhis.
After 40 days of Chaaliho, the followers of Jhulelal celebrate the day as 'Thanks Giving Day'.
The Sindhi community makes feast and gets together to celebrate the festival. Here are a few recipes that you may want to try this festival:
1. Tairi
Ingredients:
Rice
Sugar
Saffron
Kesar color
Green Cardamom
Ghee
Almonds
Method
Soak rice for 30 minutes.
Take a pressure cooker and put it on medium heat and add ghee.
Add cardamom.
Add rise, saffron and colour.
Stir well and then add sugar.
Add chopped almonds and then pour water till the rice is covered.
Close the pressure cooker and cook on medium heat.
Cook for atleast 10 minutes. Make sure the rice isn't overcooked.
2. Sai Bhaji
Ingredients:
Spinach
Fenugreek
Dill
Chana dal
Tomato
Carrot
Pumpkin
Brinjal
Yam
Ginger
Green Chilli
Onions
Asafoetida
Taste
Turmeric powder
Red Chili powder
Oil
Method
Take a pressure cooker and heat oil in it.
Add onions, asafoetida, ginger and green chili.
Fry on medium heat till onions turn dark pink.
Add chopped spinach, fenugreek, dill, Chana dal, tomato and the chopped vegetables.
Stir well and add salt, turmeric and red chili powder.
Put the lid on pressure cooker and let it cook on medium heat for 10-15 minutes.
3. Mitho Lolo
Ingredients:
Whole Wheat Flour
Sugar
Green cardamom powder
Method
Take a non-stick pan, add sugar and stir till it dissolves.
Add green cardamom powder and cook.
Take the flour in a bowl and add green cardamom powder.
Add the sugar syrup and knead into a dough.
Divide the dough into small balls and roll them out into thick rotis.
Take a non-stick tawa and roast the rotis on low heat.
Cook till both sides are cooked properly.
4. Sindhi Kadhi
Ingredients:
Oil
Asafoetida
Green chillies
Cumin seeds
Fenugreek seeds
Gram flour/ besan
Coriander/cumin powder
Turmeric powder
Vegetables- carrots, ladyfinger, brinjal, drumsticks, bottle gourd
Tamarind pulp
Salt
Coriander leaves
Method:
Take a pan and heat oil in it.
Add asafoetida and after a few seconds, add chopped chillies, cumin and fenugreek seeds.
Add the gram flour and stirr continuously.
Cook till flour turns brown in colour and aromatic.
Add water. Stir continuously to avoid forming lumps.
Let it simmer for at least 15- 20 minutes and bring it to a boil.
Add vegetables and the spices.
Add tamarind pulp and cook till the vegetables become tender.
Add salt and garnish with chopped coriander.
5. Dal Pakwan
Ingredients:
Bengal Gram
Refined Flour
Turmeric powder
Red chilli powder
Garam masala powder
Dry mango powder
Oil
Cumin seeds
Green chillies
Curry leaves
Onion
Coriander leaves
Flour
Whole wheat flour
Semolina
Black peppercorns
Method
Soak chana dal in for about one hour.
Drain and boil.
Add salt and turmeric powder.
Take another pan and add boiled dal and half a cup of water.
Stir and add red chilli powder, garam masala powder, dry mango powder and salt.
Stir gently and cook on low heat.
Heat in another pan and add one teaspoon cumin seeds.
Add green chillies, curry leaves, garam masala powder and red chilli powder.
Stir and add dal.
Mix well and take it off the heat.
Sift refined flour and wheat flour into a large bowl.
Add semolina, half teaspoon cumin seeds, crushed black peppercorns, oil and salt.
Add water and knead into a dough.
Divide the dough into eight portions and roll each portion into a chapati of four-inch diameter.
Prick lightly with a fork.
Take oil in a deep bottom pan and deep-fry pakwan to low heat till golden and crisp.
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