Bajre Ki Roti باجرے کی روٹی

Bajre Ki Roti acts as warmer in winter. One of my friend Arif Gala informed me that in their memon community they eat bajre ki roti at breakfast with lehson ki chutney and eat oranges at noon.

Bajre Ki Roti

Ingredients:

• Bajre Ka Atta (Millet flour)  3 cup
• Wheat flour 1 cup
• Oil for baking
• Water as needed

Procedure:

• Mix together to flours and make a hard dough each roti individually.
• Bake on an iron skillet while applying oil.
• Delicate Bajre ki roti is ready.
• Enjoy with Lehson ki chutney.

Dhokla ڈھوکلا ढोकला ઢોકળા

Dhokla is a popular Gujarati snack. My friend Arif Memon told me regarding this snack. Gola Ganda gali Dhoraji near Times medicos stadium road , you can find shops selling this snack.

Gujarati  Dhokla

Ingredients:

• Besan  2 cup
• Suji 2 tablespoon
• Ginger and green chilli paste 1 tablespoon
• Lemon juice from 2 lemons
• Haldi powder 1/2 teaspoon
• Sugar 2 teaspoon
• Salt 1 teaspoon
• Eno fruit salt 2 sachets (1 heaped teaspoon)
• Oil 1 teaspoon
• Warm water 1 cup
• Pre-greased cooking pan
• Steamer with stand

Tarka  Ingredients:

• Green Chillies sliced and chopped seedless  3
• Hing a pinch
• Mustard seeds 1 teaspoon
• Karhi patta few
• Sugar 1 teaspoon
• Water 2 teaspoon
• Cooking oil 2 tablespoon

Garnish

• Fresh Coraiander leaves
• Grated fresh coconut

Procedure:

• Sieve besan  in a bowl.
• Then add suji and sugar , mix well.
• Now add water in portion then add lemon juice and mix well again.
• Leave covered for 15 minutes.
• Then stir well, add  haldi, ginger green chilli paste, salt, and 1 teaspoon oil. Mix well.
• Now add Eno fruit salt  on top side add 1 teaspoon water to it and mix vigorously in one direction only.
• Then quickly pour in the  pre-lubricated cooking pan. tap to settle.
• Now place in a steamer stands contains 1 glass of  boiling water.
• Cook on steam for 30-50 minutes.
• Check for completion of the cooking process by inserting knife, if no stickiness on knife the Dhokla is done.
• Shut down the flame. Cool and remove it from cooking pan.
• Cut into pieces and apply tarka.
• Tarka is prepared by heating oil in a frying pan, adding hing and  mustard. When mustard pop up adds green chillies, sugar, karhi patta. Fry for few seconds. carefully add water to it fry then pour over prepared and diced Dhokla.
• Delicious Dhokla are ready. 
•  Garnish with fresh coriander leaves and grated fresh cocnut.
• Serve with Ketchup.

Bhugo (Diplai Memon Dish) بھگو ڈپلائی میمن ڈش

Who are Diplai's?         Diplai Memon (Sindhi: ميمڻ; Urdu: میمن; ) are an ethnic group residing in Sindh Province of Pakistan. They speak Sindhi, one of the Indo-Aryan languages.

The Diplai Memons stem from the village of Diplo in the Thar desert (or Tharparkar District, Pakistan) which is a mere few miles from the Indo-Pakistan Border. Today, these "Diplais" are spread across the globe, with large concentrations in the regional town of Hyderabad in Pakistan, and in the Middle East. Diplais are generally engaged in either the professions, the civil bureaucracy or the business world, a few  are in pollitics also. Some famous personalities include Usman Diplai ,Dr. Sajjan Memon, Dr. Saleh Memon & Mr. Gul Mohd Lot. Haji Muhammad Ramzan, Haji Ahmed Ali, Abdullah M. Memon.

There is even a "Diplai Town" on the outskirts of Hyderabad, Pakistan. This "town" is generally where well to do Diplai's live (or have a second home, if they do not live in Hyderabad).

Bhugo is a traditional Dish of Diplai Memon community. This is usually cooked on Eid ul Azha in a large pot and eaten up in gathering. Very tender mutton meat with little spices and traditional touch. The following dish is cooked by Mr Saleem Abdullah Memon by his own hands and love for their family and send hadiyah to my family on first day of Eid ulAzha. Saleem Memon is owner of Sanfaz Mersi Food Industries and loves to eat food and cook their village food by himself.

Bhugo (Diplai Memon Dish)

Ingredients:

• Mutton     1 kg
• Oil 1 cup
• Onion chopped   3
• Tomatoes chopped  3
• Ginger crushed  2 teaspoon
• Garlic crushed  2 teaspoon
• Lemon halved for garnish 2
• Green Chillies halved in length  4
• Fresh Coriander leaves for garnish
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi 1/2 teaspoon
• Coriander powder 2 teaspoon
• Cumin powder  1 teaspoon

Procedure:

• Put all the ingredients in a pan except lemon green chillies and fresh coriander leave.
• Add 2 glass water and start cooking on low flame till mutton is fully tender.
• Garnish with lemon, green chillies and fresh coriander leaves and simmer for 20-30 minutes.
• Delicious Bhugo is ready. 
• Serve with Naan or Roti.