Indian Recipes for side dish |Vegetarian Recipes

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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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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Chauran Pharyun|Long Beans

Alka Keswani — Thu, 07 Jul 2022 14:13:09 +0000

Pharyun in Sindhi could mean the pod of any legume or pulse grains but most of the Sindhis consider french beans as the Pharyun. Chauran (or Raanh) means Chawli or black eyed beans and the whole beans are called Chauran Jyun (of) Pharyun. Tender Long beans are not commonly had in many Sindhi homes though fresh pods from the matured beans are often cooked in Sindhi style gravy dish (Ras mein). Recently I found extremely fresh tender long beans and couldn’t resist buying a bunch of it. I cooked it the way Sindhis make Gvar/Guar patata. In the Thali: Chithyal Chauran Pharyun (Long beans) Juar Jo Dhodho (Patted Jowar Roti) Mung (Whole mung) Green chutney (Mint coriander chutney with awla). Vangi (Cucumber) and Ambh (Mango) Confession: Traditionally Sindhis cook cluster beans to make a dry subzi and the beans are crushed/smashed to attain a peculiar texture. I did cook the long beans the traditional way (smashed). The flavors were good but the texture was bit pasty. I prefer slightly undercooked beans so I was not happy with this texture. Chithyal Chauran Pharyun|Long Beans Recipe: Print Chithyal Chauran Pharyun|Long Beans Recipe Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Smashed Long beans with potato chunks flavored with garlic Ingredients Long benas 250 gm Potatoes 2 medium sized Onion 1 medium sized Tomato 2 small Green chillies 2 (or use as many you normally do) Ginger a bit Garlic 5-6 cloves Turmeric powder ½ tsp Coriander powder 1 tbsp Salt as per taste Oil 1-2 tbsp Method Wash beans thoroughly, pat dry and trim the tips on both the sides. Cut each bean into small (1 inch) pieces. Peel and dice potatoes into big chunks. Rinse and add salt to potatoes, keep aside for 5 minutes. You can soak potatoes in salted water instead. Pound ginger garlic and chop onion, finely. Take 1-2 tbsps of oil in a pressure cooker and heat it. Add ginger garlic. Cook till the raw smell goes away. Add chopped onion. Cook onions till light brown. Add chopped tomatoes and chillies. Add beans, potatoes, salt, turmeric powder and coriander powder Cook the mix on high heat till the mix starts sticking to the base of the cooker. Add 2-3 spoons of water and close the lid. Cook on medium flame. Wait for a whistle and cook it further on low flame for about 2-3 minutes or till the potatoes are cooked. Heat the subzi on high flame if there is excess moisture. Serve it with roti, or plain boiled rice 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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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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