BUSRI (A Traditional Winter Delight from Sindh)

BUSRI

A Traditional Winter Delight from Sindh

Busri 

Busri is an incredible but traditional recipe from Sindh, especially in rural areas and villages it is not only popular but very healthy sweet bread or Roti made with homemade Butter or Pure Desi Ghee. Though it can be made with any butter available over the counter, my experience tell that the aroma of homemade pure butter is something out of this world.

Despite a lot of efforts, I failed to find its history. As for as, my knowledge is concerned Busri is a traditional recipe of Sind and has been taken in breakfast since time immemorial. My parents and their parents enjoyed this delicacy and the recipe has been shared through generations.

Very simple in preparation, Only three ingredients are required to make this heavenly sweet Roti i.e. Butter (Preferably homemade) or Pure Desi Ghee, crushed Jaggery and plain wheat flour. 

It is not only fried in butter but the same is also inserted within two folds of roti which mixes in the melted jaggery within two folds of Roti like stuffed Paratha. The aroma of Butter is mind-boggling when mixes with crushed jaggery.

Unfortunately, this delicacy is limited in the rural areas of Sindh and due to the influx of fast food in urban areas, nobody has even tried to introduce Busri on a commercial basis. Its use is limited within the families themselves.

I hope this recipe will change the concept of rural food and maybe someday Busri will be on the Menu of restaurants and Snack outlets.

Let us start our very simple but incredible recipe of Busri with the name of ALLAH.

EQUATION:

• Kneading and resting the Dough:                    30 minutes
• Frying the Busri:                                            10 Minutes
• Assembling:                                                   05 Minutes
• Yield:                                                            2 Medium to large sized Busris
• Cost:                                                             Rupees 300 for two (2 USDollars)                                                                                               

INGREDIENTS:

1. 3 Cups Plain Wheat Flour
2. 1 Cup Homemade & Pure Butter
3. 1 Cup finely crushed Jaggery

METHOD:

• Knead the plain wheat flour in the water like making normal bread and let it rest for 20-30 minutes.
• Roll two rotis of the same size (bit thicker than normal Roti)
• Finely crush the Jaggery
• Now place one roti on a flat surface and sprinkle a lot of crushed jaggery over it.
• place the 2nd Roti over the top of the first one and press the outer areas with the help of a fork or plain water.
• Heat the Tawa (Hot Plate) and put the Roti on it and fry on both sides for 2-3 minutes.
• Put one Tablespoon of butter and fry it further till crispy on both sides.
• Take it out and place it on a platter.
• Now with the help of spoon make cuts in the top layer of Roti and put/insert blobs of Butter or Pure desi ghee in the cuts.
• The Jaggery would have been melted now and mixing of Butter in it will turn it into a jaggery sauce.
• Enjoy Hot at breakfast or night, especially during the winter season.
• STEP BY STEP PICTURES ARE ATTACHED AS UNDER:

I am damn sure that this recipe will hit your taste buds like a storm and you'll be hooked to this incredible traditional Busri of Sindh. Enjoy it with family and friends without any FEAR OF FAILURE.

INSHA ALLAH our next recipe will be another Winter Delight
GAJAR KA HALWA.     

Thanks,

NOVICE

METHI KE PARATHAY

METHI KE PARATHAY

(FENUGREEK PARATHAY)

INTRODUCTION:

Methi (Fenugreek) is used as a Vegetable while in the fresh leafy form in the Sub-continent and is a household item. Its seeds are used in the preparation of pickle and in rural areas a hot drink is made from the seeds mixed with jaggery and water and served during cold winter nights to keep one warm and face the cold. My maternal grandma used to prepare this hot drink during winter days and it always made us feel warm and cozy. The dried leaves of Methi are used for aroma and flavor in different recipes both vegetarian and non-vegetarian. In Pakistan, there are many dishes made with Methi which are Methi Plak, Methi Aalu, Methi Qeema among a lot. 

Apart from its uses in food, the Methi is one of the most sought-after herbs for medicinal uses.

Methi (fenugreek) has been used in alternative and Chinese medicine to treat skin conditions and many other diseases for thousands of years.

It is also a common household spice due to its strong aroma and it is commonly used in the kitchens of the Sub-continent.

Methi Dana (Fenugreek seeds) and powder are also used in many Indian and Asian recipes for their nutritional profile and aroma.

It has benefits for various health conditions and has been used for all sorts of purposes in herbal medicine. However, modern science is just beginning to discover its true benefits.

Based on the available evidence, Methi has benefits for lowering blood sugar levels, boosting testosterone and increasing milk production in breastfeeding mothers, Lowering Cholesterol level, and other heart ailments as well as effective in clearing clogged blood vessels.

Nutrition Values:

One tablespoon of whole seeds contains 35 calories and several nutrients

·         Fiber: 3 grams.

·         Protein: 3 grams.

·         Carbs: 6 grams.

·         Fat: 1 gram.

·         Iron: 20% of your daily requirements.

·         Manganese: 7% of your daily requirements.

One of the most common reasons men use Methi supplements is to boost testosterone in Europe.

Some studies have found that it has beneficial effects, including increasing testosterone levels and boosting libido.

The most impressive research on fenugreek has analyzed how it affects metabolic conditions such as diabetes.

Health Benefits:

Methi has been used to treat a long list of diseases and conditions in alternative medicine.

However, many of these uses have not been studied well enough to reach strong conclusions.

Also, some reviews and anecdotal reports from traditional medicine suggest it can help with ulcer treatment, other skin conditions, and numerous illnesses.

Methi may also benefit cholesterol levels, lower inflammation and help with appetite control.

As I have mentioned above there are many different dishes prepared from methi Leaves not only for its aroma and taste but its health benefits as well. These Parathas are more suitable during the winter season and can be taken as a Gift of ALLAH.

before starting I must clarify here that I did not make these parathas but placed the recipe before my Wife, who diligently made the Parathas, and Vow, the recipe became her favorite as well. Now she is being asked time and again by neighbors, friends and even our own LAB RATS (my kids who approve or disapprove what is cooked) every new dish is placed before these LAB RATS. 

Let us start our Methe ke Parathay with the name of ALLAH.

EQUATION:

• Mixing and Kneading of Dough:       15 minutes
• Resting the dough:                         30 minutes
• Frying:                                           Few more minutes
• Yield:                                             10 Medium size Parathas
• Expenses:                                       Rupees One Hundred 150 (little less than 1 US                                                           Dollar)

INGREDIENTS REQUIRED:

1. 3 Cups Aata (Plain Flour)
2. 3 Cups Maida (All Purpose Flour)
3. 3 Tablespoons Oil
4. 2 Tablespoons crushed and toasted Coriander seeds
5. Salt to taste
6. 1 Cup Methi leaves
7. 3 Tablespoons fresh Corriander leaves
8. Thinly sliced Green Chilies as per taste
9. 3 Tablespoons Yogurt
10. Water as per requirement

METHOD:

• Mix all ingredients and knead with slightly warm water and rest it in the fridge
• Take the dough out and make medium sized balls
• Roll out the balls into medium-sized Roti and fry it in a pan with oil till crispy
• Serve hot with Green Raita, Green Chutney, and Tomato Chutney, or any Sauce you like.

Viewers I hope these Parathas will take place on your dining table during this Winter and am sure you'll be hooked to it. Start a plan for preparation without any FEAR OF FAILURE.

thanks, 

NOVICE