Recipes Archives | Sindhi Rasoi |Sindhi Recipes

Beeh Tikki Paalak|Lotus Stem Tikki in Spinach Curry

Alka Keswani — Sun, 09 Apr 2023 09:28:15 +0000

Beeh or Lotus stem is very popular in Sindhi cuisine. It is used to cook many traditional Sindhi dishes like Beeh Patata, Beeh Ji Tikki, Kuneh Jo Beeh etc. About Sindhi Beeh TIkki Paalak: One of the most popular Sindhi Style Lotus stem dishes is Beeh Ji Tikki made by mashing boiled Lotus stem and potatoes, flavouring the mash, dipping in the besan batter and deep frying it. It tastes delicious but then how often can you eat deep fried food?Few days ago I had some boiled lotus stem and potatoes as well. I was planning to make the Beeh Tikki and some Palak paneer for the lunch.But then I changed the plans. I made the Palak curry the way we make it for Palak paneer but instead of paneer chunks, I added Pan fried Beeh tikki (without besan coating) and a rustic hearty meal of Sindhi Beeh Tikki Paalak was ready in no time. The above mix was mashed very well to make Tikkis (Patties). I Pan fried the Tikkis using little of Ghee, till well cooked. Here’s how the Sindhi Style Beeh patata or the Lotus stem and Potato tikkis looked like! I added these Beeh Patata tikkis to the Spinach curry just before serving! Healthier Beeh patata Tikki in Spinach curry tasted delicious with plain roti! Recipe of Sindhi Beeh Tikki Paalak Beeh Tikki Paalak|Lotus Stem Tikki in Spinach Curry Pan fried Lotus stem and Potato tikki in Spinach curry Ingredients Instructions For Spinach Curry More Sindhi Lotus stem (Kamalkakdi or Beeh) recipes: Recipe of Beeh Tikki is available here! Recipe of Suhandhro Ain Beeh is available here! For recipe of Sindhi Sehal Beeh, click here! Recipe of Beeh Sawa Basar or Lotus stem and Spring onions is here Recipe of Sindhi Laag^ mein Beeh is available here

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5 Sindhi Dishes From Leftovers

Alka Keswani — Mon, 23 Jan 2023 10:24:20 +0000

5 Sindhi Dishes made from the Leftovers No matter how particular you are about cooking just the right quantities of food, there may be some leftover food at your home, at some point of the time. Generally we just reheat the food and consume as it is but there are times when we relish the leftovers in a different avatar. Here are 5 such Sindhi style recipes requiring a few basic ingredients to give a makeover to your leftovers. Do tell me in the comments section if you have tried any of these. Also do tell me about your favorite dishes from any cuisine, made using leftovers. Let’s check the 5 Sindhi dishes from Leftovers: Saibhaji Tikki : Most of you must have cooked or tasted the Sindhi Saibhaji; a healthy mish mash of Spinach and other greens, assorted veggies/onions, tomatoes, dal and basic spices. And when Sindhis have some leftover Saibhaji they love to turn the subzi into Tikkis (Kebab/Patty). Just heat the Saibhaji to reduce excess moisture, if any and add some Gram flour/Semolina (either or both) for the binding. Adjust the seasoning. You can add some chopped onions, coriander leaves, pounded anardana, some amchoor and a little of garam masala to enhance the flavors. Divide into small portions and make round patty/tikkis. Heat a griddle/pan, spread some Ghee/oil and place the tikkis. Cook on medium heat, flipping intermittently, till the tikkis are brown and crisp. Sprinkle some chaat masala/Amchoor before serving. Tastes best with Mint coriander chutney. Seyal Phulka Also called Seyal Maani, this dish is one of the most popular dishes in Sindhi cuisine and it is made using leftover roti/chapati/Phulka. It is made in a few different ways. Some prefer cooking it in a pounded greens’ mix while others make it in garlic tomato base. Some stuff the green mix in leftover rotis (whole), fold it like a Calzone and cook it under some weight, on a griddle. I prefer the one made using fresh green garlic (when in season) and tomatoes. You can use regular garlic when fresh green garlic is not available. Check the Recipe Video of Sindhi Seyal Maani/Seyal Phulka! You can check more Sindhi food recipes on my Youtube channel SindhiRasoiOfficial. Do like, subscribe and share with your friends and family. Aur Pya Chanvar Aur means Mustard seeds and Chanvar means Rice in Sindhi. The ‘tempered’ /stir fried rice dish is popular in many regional cuisines but Sindhis make it with the most basic tempering. Heat 1 tbsp oil in a pan, add a few curry leaves and 1 tsp mustard seeds. When the seeds crackle, add 1 tsp (or as per taste) red chilli powder, 1/4 th tsp turmeric powder and add leftover boiled/steamed rice (around 2 cups). Add some salt to taste and sprinkle a few drops of water. Mix well and cook on medium heat for 3-4 minutes. I prefer the rice to be softer in texture and hence I add 2-3 tbsp of water and cover the pan with a lid and cook it on low flame for 5 minutes. Enjoy Aur Pya Chanvar piping hot, with some Papad/Dahi/Pickle. Dal Jo Chilro A Chilro is a savoury pancake and is generally made using whole wheat flour or Gramflour (Besan Jo Chilro). But Ma, my MIL, often makes the Cheela (Chilro) from leftover mung dal. Heat the leftover mung dal well to thicken its consistency . For one cup of thickened dal, you may need 2 tbsp of besan/atta and 1-2 tbsp of suji (Semolina). Besan acts as thickening as well as a binding agent. Semolina too absorbs the moisture and renders crisp texture to the Cheela. You can adjust the proportions of flour and Suji as per your liking. The idea is to make a batter of spreadable consistency. Leave aside the batter for 10 minutes. Heat a flat pan/griddle and pour around 1 tbsp of oil/ghee. When hot, carefully add this hot oil to the batter. This is to make the Chilro more crisp. Now spread the batter on the pan (divide the batter in two portions if you want thinner cheela). Cook on medium to low flame, flipping gently in between. Do add some more oil/ghee while cooking. Cook it till the surface appears to be brown and crisp. Relish it hot, with some green chutney or Ketchup. Goes well with bread as well as Roti. Here is the Recipe Video of Cheela made from leftover Dal! Mithi Dab^al (Sweetened Bread) If you have few leftover bread slices that are not fresh enough to make Sandwiches or if you have some leftover syrup after the Gulab Jamuns are done and dusted with, then this simpler, dairy free version of Shahi Tukda/ Double Ka Meetha is just perfect to use up the leftovers and to satiate your sweet cravings. Just cut the bread slices in any shape (Triangle, Circle, Square, Rectangle), deep fry till golden brown and crisp and allow it to cool down a bit. Add the fried bread pieces to warm (and not the hot) syrup, remove on a plate/platter and enjoy. The bread may turn too soggy if you dip hot bread in hot syrup. Also, the bread may not soak enough syrup if the bread and syrup both are very cold. Drizzle some syrup while serving and garnish with chopped nuts for that extra oomph. Do share your tips/tricks/recipes to use the leftover food in a delicious way.

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10 Winter Special Sindhi Dishes

Alka Keswani — Wed, 11 Jan 2023 08:49:07 +0000

Winter season in Mumbai is a boon for those who love to eat a variety of greens/leafy vegetables. Sarson ka Saag, Bathua, Saag of Hara bhara, fresh Methi, Paalak, green garlic etc make our meals so refreshing. Winters also bring a bounty of red juicy Carrots, plump pods of Peas, Kand, tender Radish and Sweet potatoes in the markets. Walking down the lanes of vegetable markets in this season means walking down the memory lanes, pausing at the carts loaded with winter produce, admiring the array of colors, sniffing the freshest vegetables and fruits, picking the best from the lot, remembering the food your parents/grandparents cooked, drooling at the thoughts of savouring your favorite seasonal food and eagerly heading towards home with the bag full of nostalgia. Winter season in Mumbai evoke memories of my Mother cleaning (picking) drumstick flowers by tilting the aluminium winnow to collect the rolling buds at one end. Memories of the friends in the neighbourhood chatting while enjoying Sawa Phota or the Choliya (fresh Garbanzo beans) picking pods from bunches of the Saag, memories of the family gathering on a Sunday evening to savour boiled D^adhri (Pods), the wonderful moments spent with the Aunt K in the neighbourhood slurping ‘Aur Jo Ras‘ made by her on a cozy winter afternoon eyeing on the preparations being done for making Thoom Ja Vada to be savoured as evening snacks. Here are 10 Winter Special Sindhi dishes that I would like to share with you all. Do try these, if you are blessed enough to find the seasonal produce in the markets around you. The list includes the winter special sweets that Sindhis love to indulge in! Suhanjhro Traditional Sindhi style curry made using Drumstick flowers or Sahjan ke Phool. It is a very delicious and nutritious curry though cleaning Moringa (Sahjan) flowers is a time consuming process but it is totally worth it. Do check the recipe here! Pali Pali or the fresh tender leaves of chana (Hara Bhara saag) cooked in rustic desi style is not a dish but an emotion, particularly for the elderly Sindhis who would often talk about the Golden era when the pali was cooked on logs/sigri, mashed (Ghotna) crazily with wooden whisker and was had with Chanvar Ji maani (Roti made from rice flour) and home made white butter, a pure winter bliss! Do check the recipe of this saag here! D^adhri The tender pods of Khesari, boiled and garnished with loads of amchoor and coriander powder are one of my most favorite snacks to enjoy at leisure. Have you ever tried these? Find more details about D^adhri here! Sawa Phota Fresh pods of Chickpeas/Garbanzo beans, also known as Choliya or Har bhara in local languages are either boiled and spiced up or roasted with spices. The boiled Sawa Phota are one of my most favorite Winter special Sindhi dishes. Thoom Ja vada Deep fried patties/tikkis made with pounded fresh green garlic, chillies, coriander leaves, flavored with Annardana and basic spices i.e the Thoom Ja Vada are simply irresistible and the garlic lovers would vouch for it. If it sounds interesting to you, then do check the recipe here! Vataran Ji Lilotari Vatana or fresh green peas rule the vegetable markets during winters.Do you, like me, buy the pods in bulk,shell and stock the peas for the rest of the year? If you have some fresh peas in your refrigerator then I would suggest trying this Vataran Ji Lilotari, a curry loved by Brahma Khatri Sindhis. Do check my blog post about the Brahma Khatris and about the Vataran Ji Lilotari here! Gogrun Ji Khatain Turnips and green garlic, both found during winter season are pickled with mustard seeds to make this lovely yellow colored kanji pickle. If you haven’t tried this pickle yet, then I would suggest you to grab some turnips and garlic and make this ASAP! The recipe of Sindhi style Turnip Pickle is shared here! Saandhyal Gajrun Saandhan in Sindhi means to preserve or to conserve something. Saandhyal Gajrun is a tangy, sweetish pickle made using juicy red carrots, mustard oil, Rai dal and basic spices. Do check the recipe of lip smacking Sindhi style carrot pickle here ! Khorak (Khhoraak) For Sindhis Khorak is an ultimate Khurak to ward off the evils of seasonal allergies and to boost the immunity. A mix of roasted flour, poppy seeds, dry fruits/nuts, ghee and edible gum makes Khhoraak an ideal sweet to consume in cold weather as it gives warmth and energy too. Find the recipe of Khorak here! Majoon Yet another body and soul warming sweet dish, Majun/Majoon, not to be confused with Majoun, a Unani medicine made using Cannabis, is a sweet made around Diwali and is had through out the winter season. A delicious mix of Chhuhara (dried dates) dry fruits/nuts, ghee, sugar and mawa and much more, this is a must try! Check the recipe here! Which one of the above mentioned Winter special Sindhi dishes is your favorite?

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Beeh Sawa Basar| Lotus stem And Spring Onions Curry

Alka Keswani — Thu, 15 Dec 2022 10:34:28 +0000

Beeh Sawa Basar (Lotus stem and Spring onions curry) There is a dish in Sindhi cuisine named Sawa basar patata i.e Spring onions and Potatoes Curry and though it is loved by many, I somehow find the texture and flavour of the curry to be very unappetising. A similar dish is cooked using Beeh (Lotus stem) and Spring onions. When cooked in a pressure cooker, the peculiar over-powering flavours of spring onion greens and slightly slimy, mushy texture is not something that I like and hence I seldom made that curry. Later, I learnt many variations of the recipe from the people I interacted with and I did find some better ways to cook with Spring onions. I intend to share the varying recipes on the blog. For now let me share this stir fried Beeh Sawa Basar (Kamal Kakdi aur hare pyaz ki subzi) or the Lotus stem and Spring Onion Curry that gets done in a jiffy, provided you have a stock of pre boiled lotus stems. Print Beeh Sawa Basar| Lotus stem And Spring Onions Curry Easy Stir-fry cooked with Spring onions and boiled Lotus stem Ingredients Spring Onions 1 Bunch Tomato 1 Large Green Chillies 1-2 Lotus stem 150 Gm (Cut in 1 inch thick slants and boiled till soft) Turmeric Powder ½ tsp Coriander Powder 1 Tbsp Salt to taste Oil 1 tbsp Garam Masala,a pinch (Optional) Method Clean and boil lotus stem in a pressure cooker (with salt and water)till soft.To read about how to cut, clean and boil the stem, check this link! Drain and keep aside. Chop one bunch of spring onions (white and green part separately). In a kadai/Pan, add 1 tbsp oil, and sauté onion whites till slightly pink. Add 1 large tomato and green chillies, chopped. Add a little salt and turmeric powder and cook covered till tomato is mushy. Add boiled lotus stem (make sure it is soft to bite). Add 1 tbsp coriander powder and some salt, if needed and cook on high heat for 3- 4 minutes stirring frequently. Add some green part of spring onions and reserve some for garnish. Cook for 2 minutes. You can add a fat pinch of garam masala too. Garnish with the reserved onion greens and enjoy the delicious dish with some Dal Rice and Roti. 3.5.3251 Need more recipes of Lotus stem (Kamalkakdi)? Check below! Check the recipe here! Sindhi Beeh Tikki, Kamalakakdi Tikki! Check the recipe here Suhanjhre mein Beeh (Lotus stems cooked with drumstick flowers or Moringa Flowers! Find the recipe here!

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Mitha Pehun|Sweet Poha

Alka Keswani — Wed, 14 Dec 2022 07:48:33 +0000

Mitha Pehun or/ Peyun ~ Sweet Poha I always thought that the dish Poha made in Sindhi homes is a relatively new adaptation from the kitchens of Maharashtrian neighbours. The popularity of the humble dish could be judged by the fact that it became one of the most preferred breakfast options for serving the guests, be it during weddings, condolence meets or even for religious gatherings like Varsi (Death Anniversaries) of religious or spiritual leaders. Gradually when I got to taste the traditional poha made at homes of my Maharashtrian and Gujarati friends and neighbours, I realised that there are many variations of Poha ; Kanda poha, batata poha, poha cooked with boiled potatoes/ with fried peanuts/ roasted/ cooked peanuts, poha garnished with coconut shavings/ farsan/ sev etc. I got to know about Indori Poha flavored with Jeeravan masala too thanks to Google. In the majority of Sindhi homes, Poha is cooked by sautéing potatoes and onions in a tempering of curry leaves, mustard seeds and chillies. Some add tomatoes & vegetables like carrots, peas etc. Peanuts are seldom used (I do add it many a times) while coconut is never added in Sindhi Style Poha. While serving the dish some do add curds/chopped onions while others enjoy it with a dash of lemon juice and some Nylon sev/farsan. You can find the recipe of Savoury Poha here ! Post marriage I saw Ma, my MIL making it in a similar way but she would call it Peyun & not Poha. There was no internet or Google in those days to learn whether the flattened rice was consumed in any traditional way by Sindhis across the world or by our ancestors. Some years ago, Surraya Kapri, the lady originally from Sindh but now living abroad, asked me if we make traditional Sindhi style Pehun. I was confused. The flattened rice flakes had been a part of ancient Sindhi cuisine and I was obviously not aware of that. She told me that the Sindhi Pehun or Peyun are sweet and not savoury. Rinsed and drained flattened rice flakes are cooked with either sugar or the sugar syrup, flavoured with Ghee and green cardamoms. I had never seen such a dish made in homes around me. After discussing it with many elderly Sindhis living far and wide (Thanks to the Social media, messengers, emails and web calls) I finally got it confirmed that the sweet peyun, are indeed a part of ancient Sindhi cuisine. Mitha Pehun ~ Sweet Poha Print Mitha Pehun|Sweet Poha Flattened rice flakes sweetened with sugar and flavoured with Ghee and Cardamom Ingredients Ingredients 2 Cups Flattened rice (Beaten rice/Poha/Pohe) 1 Cup of Sugar (Adjust as per your liking) 2-3 tbsp of Ghee (Or edible oil) 3-4 Green Cardamoms, pounded ½ Cup water (For method A). No water is needed for method B Dry fruits/nuts like Almonds, Cashews and Pistachios for the garnish Method Method A Check the beaten rice for any infestation or gravel. Place in a colander and hold under the running water till the water runs clear. Place the colander over a large bowl to collect the water that may drain. Allow it to stand for 4-5 minutes. Gently fluff the poha with a fork. In a pan, heat 2 tbsp Ghee/oil and add chopped nuts. Roast on low flame till the nuts are crunchier. Add crushed cardamoms. Add sugar and water and bring it to a boil. Keep mixing till the sugar dissolves. Lower the heat and allow the syrup to simmer for 2 minutes. Once the quantity of water reduces to half and the syrup turns sticky, add drained and fluffed beaten rice flakes and mix gently. Cook on medium flame till Poha turn soft (it could become mushy if not handled properly) after absorbing flavors of the syrup. This barely takes 2 minutes. Mix very gently to avoid a soggy mess. Garnish with nuts and serve with Papad or pickle or enjoy as it is. Method B Rinse and allow the poha to drain in a colander for 5 minutes or so. Fluff the flakes with a fork. In a pan, heat the Ghee/oil and add chopped nuts/dry fruits. Roast on low flame till crunchier. Add crushed cardamoms. Add rinsed Poha and mix gently so as to coat the flakes with Ghee. After a minute add sugar and mix gently. Cook on medium to low heat till the beaten rice flakes turn softer. Please Note: You can garnish it with sliced Kopra and black raisins. Instead of Sugar you can use Jaggery, though the version with Sugar is more popular in Sindhi Cuisine. The Ratio of Poha to Sugar (as well as Jaggery) is 2:1 i.e for every Cup of Poha you would need half cup of Sugar/Jaggery. You can use more or less sugar as per your preference. Make sure that the syrup is sticky and not thin. Do not use Kagzi poha. Jada Poha works best for this dish. 3.5.3251

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