Dal Recipes|Pulses|legume recipes

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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14 Vegetarian Sindhi Thali meals

Alka Keswani — Sat, 29 Jan 2022 08:30:44 +0000

When I started sharing some Sindhi Thali spreads on Instagram (Sindhirasoiofficial) and Facebook page (Sindhirasoi.com), I started receiving many requests to share the recipes of each dish presented in the Thali. So I thought to share the details of all the Thali meals in a blog post for easy reference! Most of these meals were cooked across the year, though some are from the distant past. I haven’t meticulously planned the menus of these Thalis and the dishes were cooked depending on the seasons and availability of the ingredients during the lockdown, in the past year or so. Hence some dishes appear repeatedly in the Thali meals, shared below. Looking at the popularity of these Thali meals, I am now thinking of making well planned Sindhi Thali meals to share with you all. For now, do check some of these Sindhi Thali spreads and do let me know which of these appeals to you the most! Also do share with me your Sindhi Thali meal ideas. I will try to cook the combination in my kitchen and share it here! BTW my blog Sindhirasoi.com is now 14 years old! Yes, this blog was created on 29th January 2008 and to celebrate the 14 years of learning, un learning, of receiving awards, rewards, accolades and recognition, love and adulation, allow me to celebrate it by sharing 14 Vegetarian Sindhi Thali meals with you all! So here are some Sindhi Thali Combos! Sindhi Thali #1 Chithyal Gogrun (Mashed Turnips flavored with green garlic) Juar Jo Dhodho (Patted Jowar roti) Khichdi (Rice and Mung dal chilka cooked till soft) Gogrun Ji Khatain (Turnips Pickle) Curds and Salad Sindhi Thali #2 Beeh Palak (Lotus stem cooked with Spinach) Patri Khichn~i (Rice and Mung dal chilka cooked till porridge like) Basar Ji Khatain (Onion Pickle) Sindhi Thali#3 Palak Paneer Bhugha Chanvar (Rice cooked with caramelized onions and Khada masala) Gogrun Ji Khatain (Zero Oil Turnip pickle) Salad, Roti, Kheecho (Khichiya papad) Matho (Raita). I have made Bathua Raita and though it is not a traditional Sindhi dish but it is made in Sindhi style i.e boiled bathua leaves, chopped and added to beaten curds and flavored with finely chopped chillies and ginger. This is how we (The Sindhis) make the raita with bottle gourd/Drumstick flowers etc. Sindhi Thali #4 Masoor Dal made in Sindhi Style (Whole masoor dal added to caramelised onions and cooked with tomatoes, chillies, ginger, salt, turmeric and water till done and finished with a tadka of garlic, curry leaves and cumin seeds) Seyal Bhaji (Mix Vegetable curry) Patate Ja pakora (Potato fritters) Beeh Ji Tikki (Lotus stem Tikki) Salad, Raita (Bathua Raita), Papad and Roti Sindhi Thali #5 Beeh patata ( lotus stem and potato curry), Dal Suji jo seero (Sooji halwa) Beeh patate ji tikki (Mashed potato and Lotus stem tikki) Bheendi kadhukash (grated mango pickle) Kachri (Flower shaped fryum made from rice flour), Sindhi papad Vangi (cucumber) Rice Phulko (roti) Sindhi Thali #6 Beeh Patata (lotus stem and potatoes curry) Bhugha Chanvar with peas and Meha (Apple gourds) Sanna Pakora (Double fried, crunchy fritters) Dyamun/J^ammu (Gulab Jamun) Boondi Raita Roti, Papad, Salad, Fryums Sindhi Thali #7 Jhang Pulao (Mix vegetable Pulao) Soya (Nutrela) Daag^ mein (Nutrela cooked in Sindhi style gravy) Roti, Cucumber, Fryums and Boondi Raita Sindhi Thali #8 Boiled rice Dal (mix of mung dal and chanadal) cooked with tomatoes and chillies and tempered with ghee, cumin, hing and ginger) Matho (Doodhi i.e Bottle gourd raita) Kheecha (khichiya papad), papad Taryal Patata (Potato roundels, shallow fried and tossed with turmeric, salt, chilli powder and coriander powder) Roti Alu tikki Karela Aur Ji Ras mein (fried karela cooked in a soupy gravy of tempered mustard, coriander powder and turmeric, flavored with pounded black pepper) Kesar flavored suji halwa Sindhi Thali #9 Bhuga Chanvar ( Rice cooked with caramelized onions) Saibhaji (Sindhi style Spinach sabzi) Taye waara patata and vaangan (Tawa/pan fried potatoes and brinjal) Boiled and roasted Cholia ( Sawa phota/ Hara bhara) spiced with turmeric, coriander powder, chilli powder and amchoor. Roti, salad, curds and fryums Sindhi Thali #10 Dal Chanvar (Dal and Rice) Daas Karela ( Dhaage waale karele) Sanna Pakoda ( Double fried fritters) Macrolyun Phoolpatasha ( A traditional Sindhi dish made by cooking Elbow pasta and Makhana in onion tomato gravy) Gajrun jo seero (Gaajar Halwa) Gogrun ji Khatain (Turnips in Kanji style pickle) Kachumber (cucumber, onions and tomatoes spiced with salt, chilli powder and lemon juice) Papad and Roti Sindhi Thali #11 This is a Thali most suitable for a new mother. As per Sindhi tradition, a new mother is supposed to have home made, nutritious food without onions, garlic, garam masala, turmeric etc, for the first forty days. Known as Viyam Ja Khada (meaning, post- partum food or food after child birth) the above thali is made as per the dietary restrictions for a new mom. Carrots Chehro Phulko (Cumin, salt, pepper flavored roti) Methi (Fenugreek leaves) Singyun Tamate mein (Drumsticks cooked in tomato gravy) Tooryun (Sponge gourds) Phote mein Karela (Bitter gourds cooked in Cardamom flavored curry) Lolo (in the centre of the Thali). Rajgira ladoo (Not home made) Tring (placed out of the Thali) For More details about the diet or for the recipe of each dish, please click here! Sindhi Thali #12 Tidali (3 dal mix) Juar Jo Dhodho(Patted Jowar Roti) Vangan (Tawa fried Brinjal) Bartho (Brinjal Chutney) Kachumber (Onion rings marinated with salt, chilli powder and lemon juice) Mint Coriander chutney Sindhi Thali #13 Lun~ak (Purslane) (Recipe coming up next) Churi Khichdi (Dry Khichdi i.e rice and mung dal chilka cooked with salt and water) Karele Ji Chhill (Sun dried bitter gourd peels, toasted on a griddle with a tsp of ghee/oil) till crunchy. Mirchan Ji Khatain (Bhavnagri chillies pickled in lemon juice) Curds, Roti, Cucumber and Papad Sindhi Thali #14 The most Popular Sindhi Thali I have ever made!Starting from roti, in clock wise direction: Shikarpuri Phulko (Simple whole wheat flour Roti) Koki Baat Jo seero (A sweet made from broken wheat) Sindhi Kadhi Saibhaji (Sindhi style Spinach cooked with assorted vegetables and lentils) Dal (Yellow lentils) Das meha Boondi raita Kachalu and Alu Took(Crisp fried Taro root and potatoes) Sanna pakora (Double fried gram flour fritters) Attey ja Ladoo (Whole wheat flour ladoo) Tosho (A sweet made from flour and sugar syrup) Steamed rice topped with Sindhi Boondi Sindhi Papad and Kheecha (Khichiya papad) Gathri pickle /Bheendi/Kadhukash (Mango pickle, on the top left, outside Thali) So if you were to cook/share a Thali meal with your friends/Family, which of the above meals would you love to share? Do let me know in the comments. Also, if you think that this post is worth sharing, then please do so! Don’t forget to tag me so that I can thank you personally!

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A to Z Of Sindhi Food

Alka Keswani — Mon, 10 Jan 2022 13:46:01 +0000

When I started working on my project about documenting ancient, traditional as well as lost recipes from Sindhi cuisine, a few years ago, the biggest challenge I faced was the lack of accessible information about the same. The limited documents that I could access, were in Arabic Sindhi, a script that I never could learn, despite of trying umpteen number of times, since my childhood. I felt stuck up. So the only way to move forward was to learn the Arabic script and to make sure that I don’t give up this time, I took up a challenge; The AlifBe of Sindhi cuisine i.e A-Z of Sindhi food. You can read more about this project here! It was a roller coaster ride and I ain’t exaggerating! The challenges I faced while trying to understand the basics of the scripts, the consonants (52 alphabets!!!!), the vowels, the formation of alphabets, the corresponding alphabets in Devanagari and Roman Sindhi, to find apt dishes, the recipes etc were immense and as if the stress was not enough, I took a plunge and started creating recipe videos too despite of knowing that I will have to learn shooting a video, to manage recording and cooking at the same time, to edit the video (biggest challenge) and to publish it, on my own.I was a nut case! Though I did end up taking a lot of help from my better half but still I managed to pull most of the things on my own. I feel accomplished! I am still not well versed with the script as the word formation is bit difficult to understand unless you are able to remember how each alphabet appears in any word depending on its position in the word. For Example look at the جهہ (Jh/झ) and its various avatars… I need to put more efforts to learn, to memorise and to understand the nuances of the language and the script but I am feeling hopeful! I cannot move ahead without thanking those who played an important part in this project of mine! A big thank you to Shobha Lalchandani Di, Barkha Khushalani Di, Amrita Lal, Surraya Kapri and Deepak Keswani for being always there to help me understand the script, to clear my doubts and to encourage me to keep marching on. Thank you Asha Chand Di, for your ‘Learn Sindhi’ App as it helped me in practising the alphabets in a fun way. Thank you Deepak Keswani, yet again, for creating easy to use Sindhi Dictionary and Sindhi Keyboard Winding up the project AlifBe with this handy, easy to refer list of all the dishes. Do click on the links provided, to get the recipe. Please note that out of 52 alphabets of Alif Be (The Arabic Sindhi script) I had to skip three alphabets; ظ ,ح ,ث since I couldn’t find any Vegetarian Sindhi dish with the names starting with these particular alphabets. So here we go!!! A to Z of Sindhi Food (AlifBe of Sindhi food): ا (अ/A) as inAhmedabad or as in Atte Ja Ladoon ب (ब/B) as in Baby or as in Besan Ji Aani ٻ (B^) as in B^aaru (child) or as in B^itto Lolo پ (प/P) as in Parrot or P as in Pali ڀ (भ/Bh) as in Bharat or as in Bheendi Khatti ت (त/T~) as in Taiwan or as in Tosha ٿ (थ/Th~) as in Thirsty or as in Thumaro ٽ (ट/Tt) as in Towel or as in Tamate Ji Chutney ٺ (ठ/Th) as in Thakur or as in Thab^ak Vadiyun ث (स/S) as in Simple or as in Saandhano ج (ज/J) as in Japan or as in Jwar Ji Tikki ڄ (ॼ/J^) as in J^ibh or as in J^eth Ji Sesa جهہ (झ/jh) made by combining ج ( J) and ھ (h) as in Jhansi or as in Jhang Pulao ڃ (ञ/J~) as in J^aj`a Ji Roti چ (च/Ch) as in Chair or as in Chetichand Ji Sesa ڇ (छ/Chh) as in Chhattisgarh or as inChhola Dabhal خ (ख़/Khh) as in Khalifa or as in Khhoraak د (द/D~) as in Dehradun or as in Dal Dimma ڌ (ध/Dh~) as in Dharamshala or as in Dhaage Waara Karela ڏ (ड/D^) as in D^aha (Ten in Sindhi) or as in D^othiyun ڊ (ड/D) as in Daddy or as in Dabal Pakora ڍ (ढ/Dh) as in Dhaka or as in Dhodho Chatni ذ (ज़/Z) as in Zaro or as in Kagzi Lemon Pickle ر (र/R) as in Rajasthan or as in Raanh ڙ (ड़/R^) as in लड़का, पेड़, लड़ाई or as in Rabdi ز (ज़/Z) as in Zanzeer or as in Zaefrani Kulfi ش (श/Sh) as in Shimla or as in Sharbat ص (स/S) as in Summer or as in Misri ض (ज़/Z) as in Zaroor or as in Zaroori Masalha ط (त/T~) as in Tara or as in Ta’am ع (अ/A) as in Arab or as in Arq غ (ग़/G̣) as in Gazal or as in Magaz Ja Ladoo ف (फ़/F) as in Faluda or as in Faludo ڦ (फ/Ph) as in Phone or as in Phepho Mirch ق (क़/Q) as in Qatar or as in Qeeme Jo Lolo ڪ (क/K) as in Kashmir or as in Kokum Waari Dal ک (ख/Kh) as in Khajoor or as in Khoyo گ (ग/G) as in Ganga or as in Gyarsi Khado ڳ (ग्/G^) as in G^aaro (Red) or as in G^ach For Mahalaxmi گهہ (घ/Gh) as in Ghee or as in Ghotyal Saag^ ڱ (ङ/ng/G~) as in Singing or as in Singyun Tamate Mein ل (ल/L) as in Love or as in Lor^h م (म/M) as in Mithai or as in Majoon Barfi ن (न/N) as in Nagpur or as in Nasarpuri Seyal Bhaji ڻ (ण/N~) as in Brahman or as in Batan Papdi Chaat و (व/V) as in Varanasi or as in Vataran Ji Lilotari ھ (ह/H) as in Haridwar or as in Hurbe Jeere Mein Patata ء (अ/A/Hamzo/Amdhro) as in Mau or as in Gogrun Ji Khatain ي (य/Y) as in Yam or as in Viyam Ja Khaada

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Kokum Wari Dal ~ AlifBe~36

Alka Keswani — Tue, 24 Aug 2021 14:10:27 +0000

To check the recipe video of Kokum Wari Dal click here To know details about Kokum, please do read on! We are now at the 36th consonant in AlifBe of Sindhi food (A-Z of Sindhi Food) and it is ڪ in Sindhi, क in Devanagari and K in Roman Sindhi. And while I had plenty of options to choose from, for a Sindhi dish starting with this alphabet, I picked Kokum Wari Dal. Few days ago, I was having an interesting conversation with Saaz Aggarwal; the well known Biographer, columnist, Historian and author of wonderful books like ‘Sindh: Stories from a Vanished Homeland’, Sindhi Tapestry, The Amils of Sindh and more and as we spoke about Sindhis, about their culture, food, rituals and about the influences we have from varying communities she did mention Kokum (Garcinia indica) and we both were curious to know how this tangy sun dried fruit from the Konkan belt paved its way in Sindhi Kadhi and Dal. So I decided to look around for some information about the Kokum phool or Kukum ja Gullah (also known as Kokum Ja Gullah) and I ended by feeling more confused. Firstly I could never figure out why the fruits of Garcinia indica (Kokum) are called Kokum phool in Hindi and Kukum ja gullah (Gullah = flowers in Sindhi language). Secondly, there is no proper information available about the difference between black kokum and white kokum. Fruits of Garcinia indica are generally sold either as the dried rind (the dark purple leathery skin) or as the dried slices of fruit along with seeds. The slices could be circular or the fruit could be sliced vertically. I haven’t seen the leathery rind being used in any Sindhi preparation. What we use, is generally called the ‘White kokum’ by non Sindhis while we call it as Kukum ja gullah. I did compare many samples from different shops and I found that the seeds and the dried fibre of Kokum phool from different places appeared different in terms of shape, size and texture but then a lay man cannot figure out if those batches came from different species of the same family or if those are different fruits altogether. I regret not capturing pictures of all the samples that I saw in different kirana shops. Sometimes I doubt if the Kokum phool that we Sindhis consume are actually the fruits from Garcina (varying species) or are those the dried monkey fruits i.e Artocarpus lacucha (Vatamba), since the texture of some of the samples of Kukum Ja Gullah that I saw, looked very much like the dried Vatamba, though the pericarp appeared to be thicker. Not sure how different both (Kokum phool and Monkey fruit) are supposed to taste but the only sample I had of Vatamba, a long ago, tasted not very different in the Kadhi, from the Kokum phool (Garcinia indica) that Sindhis use. So is it possible that Vatamba is sold in the name of Kokum phool? Or is my thinking too wild? When and how did Kokum phool got infuse in Sindhi style preparations ? Well, again there are vague theories only because I couldn’t track down the actual timeline and the route via which Kokum reached Sindhi kitchens. To begin with, Kokum is found in the Konkan Belt, the western coastal region of India. The region was a part of the Bombay Presidency along with the Sindh region (Now in Pakistan) and perhaps the traders from Sindh took with them the dried kokum phool with better shelf life to use it as an alternate (or add on) souring agent. Or perhaps the people from Goa who migrated to Karachi in 1820’s took these with them and Sindhi folks who are quick to adapt from the surroundings, selectively adapted the dried kokum fruits ignoring the leathery rind. Perhaps the ancient Sindhis didn’t like the way the rind imparts color to the final dish and they were more happy with the dried fruit that infuses wonderful fruity, tangy flavors to the Dal or Kadhi, without affecting the color of the dish. Or is Kokum an influence from Gujarat, since the dried Kokum is also used in Dal in Gujarati cuisine? Or did it entered in our Kitchens via Malaysia? Since there is a mention of Garcinia cambogia in a dictionary where it is referred to as a ‘Malaysian plant’. There is a reference of Mangosteen too but I couldn’t find anything about Garcinia indica in Sindhi dictionary or articles that I could refer so far. Would love to hear from you if you know the details. Please do share your views or bits of information on this, in the comments below. For now, I am sharing a recipe of everyday dal, made in Sindhi homes, where mostly tomatoes are used as a souring agent but sometimes dried Kokum phool are added for the extra oomph! Sindhis mostly consume mung dal with rice. Toor/masoor/urad dal chilka etc were less popular with previous generation of Sindhis, particularly those living around Bombay (Now, Mumbai). Of course now things have changed and we do include the above mentioned dal in our regular diet too. One thing that I have noticed in many Sindhi kitchens is that unlike the regular practise, we cook dal for a while after tempering (mostly people do not cook dal after it is tempered). Print Kokum Dal ~ AlifBe~36 Serves: 4 servings Yellow mung dal flavored with dried kokum fruit or Kokum phool Ingredients ½ Cup Mung Dal 2 small Tomatoes 1-2 Green Chillies ½ " Ginger 4-5 Dried Kokum Phool ½ tsp Turmeric ¼ tsp Red chilli Powder 1 tbsp Cumin seeds 2 tbsp Ghee/ Oil 7- 8 Curry Leaves Salt As per Taste Coriander Leaves for Garnish Method Soak half a cup of mung dal in water for 20- 30 minutes. Drain and rinse with fresh water, a couple of times. In a pressure cooker, add soaked dal and around 2- 2.5 cups of water. Let the dal boil. Collect the scum (froth) and discard it. Add grated tomatoes, chopped chillies and ginger along with salt and turmeric powder. Rinse Kokum phool with water properly. You can add Kokum at this stage or after the tadka. I prefer to add it along with tomatoes. Close the cooker with the lid and wait for 2 whistles of the pressure cooker. Switch off the flame. Once the pressure subsides, whisk the dal using wooden whisker. Add hot water, if needed. If eating with rice I do like the dal to be on thinner side so I did add around a cup of water. Heat 2 tbsp of oil/ghee in a tadka pan and add cumin and curry leaves. When cumin seeds turn darker, switch off the flame and add red chilli powder. Pour the tadka in the dal. Immediately cover the cooker with the lid so that the dal absorbs the aroma of the tempering. After 2 minutes, stir and add some coriander leaves. Close the pressure cooker with the lid and cook again (1-2 whistles of the pressure cooker). Garnish with some more coriander leaves before serving. Can have it with roti/phulka and/or rice. Note: Many prefer to cook this dal in open pan (Sipri). The process remains the same though the amount of water required may be more when cooked in an open pan. Many like to add kokum phool after tempering as they dont like to whisk the dal having kokum phool. In that case, do add kokum after the tempering and allow dal to simmer for 10 minutes so that it can absorb the flavors of Kokum phool. 3.5.3251

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Ta’am For AlifBe of Sindhi Food ~30

Alka Keswani — Sat, 03 Jul 2021 10:38:39 +0000

In Arabic Sindhi there are two consonants that sound similar but are actually different; ت and ط , i.e ‘T’ as in Taiwan, Tahini, Tabla etc. ت as in Tosha was covered in the AlifBe~ 6 , while the 30th consonant i.e ط is what we are discussing today. Unlike the ت that is used for words of Sindhi origin, ط is used for words of Urdu/Persian/Arabic origin. So what are we going to discuss today? Ta’am is what we will talk about. Meaning of the word Ta’am varies across the different languages. While in Jewish it means ‘taste’, in Turkish and in Urdu it means ‘Food’. Many believe that the word Ta’am comes from ‘Tamsik’ or Tamasic, one of the three Gunas or attributes in which food could be divided as per yogic concept or as per ‘Samkhya’ school of Indian (Hindu) philosophy. Tamsic food is what that makes you lethargic. Not sure that’s what Ta’am in Sindhi means! In Sindhi it generally means ‘Dish’ which could be both; food as well a serving plate/thal! Also in Sindhi, the word Ta’am (pronounced as त’आम) could mean the variety of dishes or a festive spread or even a daawat. You would often hear a child being asked “What Ta’am did your Grandmother feed you”? after he or she is back from a visit to Grandparents. Or a sarcastic remark ” Ta’am toh khaeen” (“enjoying a feast”) hurled at you by a friend or a neighbor when you are spotted eating a luxurious meal, is not uncommon. And here is one such platter or Sindhi Ta’am for AlifBe of Sindhi Food! Starting from Raita in the clockwise direction: D^ahi Boondi (Raita) Beeh Patata (in thickish or ‘lipti hui‘ gravy) Dhotal dal (Yellow Mung dal) Sooji jo seero (Sooji or Semolina halwa) Bheendi pickle (grated raw mango pickle) Sindhi Kachri (Rice flour Fryums made in flower shape) Beeh patate ji Tikki (Mashed lotus stem and potato vada)-Scroll down for the recipe! Sindhi Papad Phulko (Whole wheat flour roti) Chanvar (Boiled rice) Vangi (Cucumber) We don’t get good quality lotus stem around our home so our parents (MIL and FIL) make sure to send in some for me to cook and relish it the way I would prefer. This time too, the lotus stem is courtesy Papa, my father-in-law! For the Recipe click here: Beeh Patata (in thickish or ‘lipti hui‘ gravy) Dal Recipe: Dhotal dal (Yellow Mung dal) Recipe: Sooji jo seero (Sooji or Semolina halwa) Recipe: Bheendi pickle (grated raw mango pickle) Print Beeh Patate ji Tikki Mashed Lotus stem and potatoes spiced and coated with besan batter, fried twice! Ingredients 150 gm Lotus stem 2 Potatoes, boiled 2 green chillies Salt as per taste 2-3 cloves of garlic (optional) Ginger ½ inch piece Garam masala powder ½ tbsp Coriander powder ½ tsp Turmeric (Optional) ¼ tsp Amchoor ½ tsp Annardana (Dried Pomegranate seeds) 1 tsp Whole coriander seeds 1 tsp Coriander leaves, a handful For Besan Batter 1 Cup Besan Salt as per taste Turmeric powder ½ tsp Red chilli powder ½- 1 tsp Meethi soda (Cooking/baking soda) a generous pinch Oil for frying Method Clean Lotus stem and slice in small pieces. In a pressure cooker, add lotus stem, salt and 2-3 cups of water. Cook under pressure for 2-3 whistles or till lotus stem is soft enough to mash. Drain and mash it well. Pound ginger, garlic, chillies, annardana and coriander seeds. In a mixing bowl, add mashed lotus stem, mashed boiled potatoes, salt, pounded mix, spices, coriander leaves and mix well. Divide this dough into 5- 6 balls, more or less depending upon how big or small you wish the vadas to be. In a separate bowl, mix besan, salt, chilli powder, turmeric and baking soda and gradually add water to make a smooth batter of pouring consistency. Heat oil for frying in a kadai. Dip each ball into the batter, coat well and drop carefully in the hot oil. Do not crowd the kadai/pan. Fry in batches if needed. Fry on medium flame till almost cooked. Remove from the pan and let the vada cook down a bit. Press each vada, gently, in between your palms to flatten it (i.e make a tikki). Flash fry in hot oil to make the besan coating crisp. You can avoid double frying and instead fry the vada just once but a typical Sindhi style tikki is twice fried. Tastes best with mint coriander chutney. 3.5.3251 And before I sign off for the day, here is a small video about how to write Sindhi AlifBe!

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