Vegetarian kid friendly recipes|Sindhi Recipes|Kids 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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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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Suran Kofta Curry|Jimikand Kofta

Alka Keswani — Thu, 24 Nov 2022 09:30:48 +0000

Suran (Jimmikand) Kofta Curry : Well spiced, deep fried Suran Kofte simmered in basic onion tomato gravy is one of the much loved dishes from the Sindhi cuisine. Though Suran (Jimikand) Kofta curry is popular in many other Indian cuisines, the one that I am sharing here today, is made by flavoring the boiled Suran with ginger, garlic , freshly pounded pepper and Darunkhatta (Annardana). Usually Besan (Gram flour) is added to bind (and to absorb excess moisture) the mashed Suran and the portions of this mixture are rolled to make Kofte that are then deep fried. One can use mashed potatoes or bread crumbs too but trust me, using ROASTED besan works the best IMHO! The Kofte could be dunk into any gravy of your choice; be it the rich creamy Mughlai style or the ‘Makhani’ gravy, tomato gravy or the humble Sindhi style Daag^ i.e the onion tomato gravy made in a pressure cooker to make delicious Sindhi style Suran (Jimikand) Kofta Curry. View this post on Instagram A post shared by Alka Keswani (@sindhirasoiofficial) To know how to make perfect Sindhi style Daag^ (Onion Tomato gravy), do check this link. Print Suran Kofta|Jimikand Kofta Curry Suran or Elephant Foot Yam (Jimmikand) Kofte in Sindhi style Onion tomato gravy Ingredients For Kofte (Makes 8-9 Kofte) Suran 250 gm (After peeling) Besan (Gram flour) 5-7 Tbsp (or as much needed to bind kofte) Ginger ½ inch piece Garlic 4-5 cloves Green chillies 2 Salt as per taste Garam masala powder ¼ tsp Black pepper corns 5-6 Some coriander leaves Annardana 1 Tbsp (Optional) Lemon/lime 1 Turmeric ½ tsp ( I didn't add any) Oil for frying Kofte For Gravy Onions 2 medium sized Tomatoes 2 large Ginger ½ inch piece Green chillies 2 Bay leaves 2 Cumin seeds 1 tsp Red chilli powder ½ tsp Turmeric powder ¼ tsp Coriander Powder 1 Tbsp Salt as per taste Garam masala powder ½ tsp Oil 2 Tbsp Coriander leaves for Garnishing Method To make Suran Kofte: In a dry pan, roast besan (without oil) on really low flame for 4-5 minutes or till aromatic. Do not let the besan burn or stick to the pan. Allow it to cool down. Peel and rinse Suran. You can apply some oil to your hands to avoid any itchiness. Cut Suran in large chunks. In a pressure cooker, add the Suran, water to cover it and add some salt. Squeeze a lemon and add the juice in the pressure cooker. The salted water may help to avoid oxidation of the Suran. Some people experience itchy throat after consuming Suran, particularly if the Suran is not fresh and hence lemon juice is added to avoid itchy throat. Cook the Suran under pressure for 2 whistles on high flame. Drain and transfer boiled Suran in a large mixing bowl/plate and mash it well. Using Mortar and Pestle, pound ginger, garlic, chillies, black pepper corns and annardana (if using ) and add to the mashed Suran. Add some more salt, turmeric powder (if using), garam masala, chopped coriander leaves and mix well. Add roasted besan, gradually, till the mixture binds well. You may need 4-7 tbsp of besan depending upon how moist the suran mix is. If you add more than needed besan, the kofte may taste more like besan pakore. If you use less than required besan the kofte may break (disintegrate) while frying. Divide the mix into 8-9 portions and roll each to make smooth looking kofte. Heat oil in a pan and fry one Kofta. If it breaks, add some more besan (preferably roasted), if not, continue frying the rest of Kofte. Fry the kofte in hot oil, on medium flame, till golden brown. Fry in batches. Drain on a kitchen towel and keep aside. For the Gravy: In a pressure cooker heat 2 tbsp of oil, add bayleaves, cumin seeds and then add chopped onions and ginger. Cook onions on medium to low flame, till brown. Lower the flame and add red chilli powder. Immediately add chopped tomatoes, green chillies, turmeric powder and little salt to facilitate softening of tomatoes. Mix well and allow tomatoes to turn mushy. Add about 1 cup of water and close the lid of pressure cooker and wait for 3 whistles. Alternatively you can wait for 1 whistle of the cooker and lower the flame and cook the mix under pressure for 5 minutes. When the pressure subsides, whisk the gravy with a wooden whisker till homogenous. Adjust salt and water. Add garam masala powder and coriander leaves and allow the gravy to simmer for 5 minutes. Add fried Kofte in the gravy, just before serving and give it a boil. Garnish with more coriander leaves and enjoy it hot, with roti or rice or both 🙂 3.5.3251

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Suwanjhre Jo Matho|Moringa Flower Raita

Alka Keswani — Tue, 01 Mar 2022 13:30:07 +0000

Suhanjhro/Suwanjhro or Moringa (Drumstick) flowers are nutritious edible flowers and are generally found in Mumbai markets from around December to February. It is time consuming to clean (pick), wash and cook the flowers and not many appreciate the earthy flavor of Drumstick flowers. I love Moringa flowers and I generally have it in two ways..either cooked as a Moringa-lotus stem curry called as Suhanjhro (Suwanjhro) in Sindhi (Click here to check the recipe) or else in the form of a Raita. My mom would often boil the flowers and refrigerate a portion of it, to make the raita, later. Many find it difficult to clean/pick the moringa flowers and some don’t know the correct process of cleaning/washing/cooking these flowers. Tips to clean and cook Moringa flowers: 1) Always buy the flowers that look fresh (not bruised or discolored) as the flowers tend to rot very rapidly. 2) Make sure there are more buds than flowers as the buds are more flavorful. Buds also have a little more shelf life than flowers. 3) As soon as you buy the flowers, spread those on a news paper or a winnow and keep it in sunlight for 10-15 minutes, if possible. Keep a watch to check if there are any wiggling insects. 4) Pick and discard visible thick stems, leaves, rotten flowers, if any. 5) Take handful of flowers and buds on a plate/ winnow/ newspaper and carefully pick and discard thin stems. 6) Repeat the process till all the flowers are sorted. 7) Ideally you should boil the flowers immediately but if you need to store it, then pack the flowers in a ziplock bag and place in the refrigerator. Boil the flowers as soon as possible. 8) Before boiling, place the flowers in a huge bowl and cover with water. Stir with fingers. Collect the floating flowers and buds and place in another bowl. The thin stems, mud, grit etc will settle down in the water. Discard the content that settles down and repeat the process for 4-5 times. This process is known as Aathrayan in Sindhi. Do check this video to understand the process in a better way. Once cleaned, place the flowers and the buds in a pan, cover with water, add some salt and boil for 15-20 minutes on medium flame. Drain, squeeze well, add water again, stir well, drain, squeeze and repeat 2-3 times. This reduces the bitterness of the flowers/buds. Cool and either use it right away or freeze these after packing in a ziplock bag. When required, thaw the frozen flowers, add boiling water, let it rest for 10 minutes, squeeze and use it in curries, soups or make the raita following the recipe shared below. Print Suwanjhre Jo Matho|Moringa Flower Raita A nutritious and delicious raita made using boiled Moringa flowers, the dish called Suhanjhre (Suwanjhre) jo Matho is a favorite of many Sindhis. Ingredients 1 Cup Curds ½ cup of boiled Moringa flowers Salt as per taste Water as much preferred ( I used half a cup of water) Half of a green chilli, finely chopped (seeds discarded) Pinch of grated ginger Black pepper powder and red chilli powder to garnish Fresh coriander leaves to garnish Method In a mixing bowl, take curds and whisk it well. Add water to dilute the curds so as to make a raita. Add boiled moringa flowers that are squeezed well. Make sure that the flowers are cool to touch. Hot or warm flowers will spoil the raita. Add salt, chopped green chilli, grated ginger (a pinch) and mix well. Adjust the consistency and salt. Garnish with pounded black pepper corns/ pepper powder, red chilli powder and coriander leaves. This raita tastes better if refrigerated for 20-30 minutes before serving. If you do not consume cold food, then just allow the raita to stand for 10-15 minutes at the room temperature. The flavors merge/develop well this way. Relish the nutritious raita as a side dish with the meal of your choice. 3.5.3251 And here is the Recipe video of Moringa flower Raita:

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Dadhri|Forgotten Sindhi Snack

Alka Keswani — Tue, 01 Feb 2022 12:56:45 +0000

D^adhri, a healthy snack loaded with nostalgia! I grew up in Ulhasnagar, a place where many Sindhis still follow their traditions, where the old rituals are still valued, where you can hear the locals speaking in Sindhi language, the families eating Sindhi food on daily basis and Sindhi festivals being celebrated traditionally. It is a place where you can still find the forgotten food like Kuneh Ja beeh, Lor^h, Beeh Ja pakora/Tikki, Suhanjhro, Pali etc. As a child growing up in a typical middle class Sindhi family, I remember consuming only seasonal vegetables, fruits/food and nothing fancy/exotic/imported. It was not a fad but a norm in those days. You can read more about my rants on how the certain things in the modern world annoy me, and about my food memories from the past, here! Winter blessings! I wait for winters to cook my favorite food as some of my favorite vegetables/greens are available for a brief period from December- January. The winter delicacies like Turnips, Drumstick flowers, Fresh green garlic, Cholia saag, Lor^h are available only for a brief period. Another lesser known, seasonal delicacy that I always crave for is D^adhri (डधिड़ी)! My memories of enjoying a plate full of hot boiled D^adhri garnished with spices on a cold winter evening, after returning from school/college, often invoke cravings for these seasonal pods every winter but from past two decades I couldn’t find these in the local markets. Neither could find it during my innumerable trips to Ulhasnagar. Suddenly two days ago, Chef Jyoti Vishnani, of Sindh Da Swaad fame told me that she spotted D^adhri in Ulhasnagar and if she should get some for me! I couldn’t believe my luck! But well, ” Agar kisi cheez ko dil se chaaho to puri Qaynat usey tumse milane ki koshish mein lag jaati hai.” My good luck and the generous friend made it happen and the D^adhri reached me, against all odds:-) Thank you Jyoti, thank you, dil se!! D^adhri, as far as I know, was a term used for specific tiny green pods, that were boiled whole and consumed as snacks. I was not aware of the botanical/regional names of these pods. When I discussed it with my extremely knowledgeable friend, a respected blogger, nutrition consultant, recipe developer, healthy, sustainable food promoter, with Master’s degree in Botany, Sangeeta Khanna, she suggested that it could be Khesari (Lathyrus sativus L) a controversial dal that was banned for years. Now when I finally had the D^adhri, I showed her the pics of the same and she confirmed that it is indeed Khesari!Thank you, Sangeeta Khanna 🙂 Many Sindhis told me that they call boiled Peas pods as D^adhri, and not necessarily only the Khesari. Friends from Sindh tell me that the Khesari is also known as Phari (plural= P haryoon)! There is hardly a recipe for D^adhri. Just pick the fresh looking pods, discarding dried, wilted or rotten pods. Rinse with water a couple of times. Either boil in an open pan, with enough salt, some turmeric and water for 20-25 minutes or cook in a pressure cooker (15 minutes on low flame after 1 whistle or cook on medium heat for 4 whistles of the cooker). Drain and garnish with some black salt, coriander powder, red chilli powder and amchoor. Some also add little of tamarind juice. As kids we were asked to hold each boiled pod towards the light source. The boiled pods would be fairly transparent and if you see any suspicious bits in the pods (worms, insect or rotten peas) discard it. I seriously don’t remember if we were actually able to figure out the bad stuff but we would religiously hold each pod against the light, pretending to scrutinise each, like a CID officer but eventually popping each pod in the mouth 😉 Actually to eat D^adhri one has to hold the pod in between the teeth, pull out the skin of the pod, thereby releasing the flavorful ‘peas’ in the mouth. Have shared a Reel about cooking D^adhri on Instagram. Update: Sharing the video here:

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