Vegan Recipes|Indian vegan 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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Tamate Ji Kadhi|Sindhi Recipe

Alka Keswani — Sun, 23 Jan 2022 13:25:36 +0000

Kadhi! A Kadhi, for Sindhis, generally means something that is soul soothing, heart warming, exhilarating…a dish that while being stirred in a pot, stirs up memories in your mind. It is not what the non Indians label as a ‘curry’. It is what your Mother/father/grandparents would cook, with all the love. It is something that you crave for, on a cold day, on days when you feel low, when you need a balm to soothe your aching heart. Kadhi is a Soul food, Kadhi chaawal, a comforting meal! Drop a yes, if you agree ! Many assume that a Sindhi Kadhi means the besan kadhi, flavored with tamarind/Kokum with a plenty of assorted vegetables to pump up the flavors. But let me tell you that there are other types of ‘Sindhi’ Kadhis too! To begin with, there is a Shikarpuri style Kadhi, where strained Toor dal is added to the roasted besan mix. You can find its recipe here! Then there is Chaapru style Kadhi, known as Aur Jo Ras (Aur= mustard seeds, Ras= juice/broth/gravy) a delightful mix of garlic, mustard seeds, assorted vegetables and besan rolls (Gatte), something that could be consumed to increase your appetite when you are recovering! You can find the recipe here! A variation of Aur Jo ras is Thumaro and you can check its recipe here! And then there is Tamate Ji Kadhi, a soupy, lighter version of Besan Kadhi, where the amount of besan used is less and only tomatoes are used as souring agents. No tamarind or kokum is used, ideally, in tamate ji kadhi. My mother would make Besan Kadhi while my elder sister makes Tamate Ji kadhi and though I love both types, but over the years I have become biased towards Tamate Ji Kadhi since it doesn’t requires hours of simmering, could be made in a pressure cooker, in a jiffy and also is comparatively easier to digest. Print Tamate Ji Kadhi|Sindhi Recipe Rating 5.0 from 1 reviews Tangy, soupy Sindhi Kadhi flavored made with besan and tomatoes Ingredients 2 tbsps Gramflour (Chana dal besan) 1 tsp. mustard seeds ¼ tsp.fenugreek seeds 7-8 Curry leaves 2-3 green chillies Ginger (1/2 inch piece) 5-6 tomatoes ½ tsp.Red chilly powder ¼ tsp Turmeric powder Salt to taste 2 tbsp. oil Vegetables 10 cluster beans (gavar) 2 Large potatoes 8-9 Okra 1-2 drumsticks (cut in finger sized length) Method Blend tomatoes in a mixie jar. You can blanch and then blend the tomatoes for smoother texture. For that just make slits in tomatoes and boil in hot water for 2-3 minutes or till the skin separates out. Drain, cool and blend in a mixie jar. In pressure cooker heat 2 tbsp.of oil and add curry leaves, ginger, mustard seeds, fenugreek seeds and let the seeds splutter. Add gram flour and cook it on low flame while stirring constantly. When the flour turns reddish brown in colour add red chilli powder and tomato puree. Add 2-3 cups of water, while stirring, to avoid any lumps. Be careful as it splutters a lot at this stage. Add turmeric powder, green chilies and salt. Cover the cooker with the lid and wait for a whistle and then simmer it for 10 minutes minimum, under pressure. Turn off the heat and allow the cooker to cool down. Peel potatoes and cut into 4 or 6 pieces each. Tip off the ends of cluster beans. Scrape drumsticks and cut into finger sized pieces. Add these to the Kadhi and cook further till potatoes vegetables are cooked properly. You can add cauliflower/Lotus stem/peas/corn etc. too. Add more water here. Many a times if we add enough water along with the tomatoes, the kadhi spills out even when cook under pressure. So do add water in batches. Tip off the ends of Okra and slit from top to bottom end.Stuff a little of salt in each and fry the okra till done. Add the okra and some coriander leaves in the Kadhi and simmer for 4-5 minutes. Tamate Ji Kadhi should not be as dense as the besan Kadhi so adjust the consistency accordingly and add hot water if needed. Serve hot with plain white rice, aloo took (crisp deep fried potatoes) and sweet boondi. 3.5.3251

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Matar Pao|Black Vatana Chaat

Alka Keswani — Wed, 12 Jan 2022 08:36:37 +0000

Matar Pao or the black vatana chaat is a classic street food dish from Ulhasnagar, my home town! It is made by cooking dried black peas (Kaala Matar/Vatana) with salt and water and the curry is generally flavoured with just pepper. A spicier version is made by adding garam masala powder by many vendors. The rustic flavours of the dish come from cooking vatana for longer duration, till soft and then by mashing some to make the gravy more thicker, homogenous and flavourful. Dried black peas take forever to cook and hence soaking these for 12 – 24 hours is a must. Also adding a little of baking soda is highly recommended or else the peas would take ridiculously long time to cook well. The Matar pao chaat is easy to assemble. Just top the pao with boiled vatana, chutneys, chaat masala (optional), pepper (optional), boiled potato cubes, chopped onions and sev/papdi/dalmoth. Check this recipe video : If you happen to visit Ulhasnagar, particularly, camp number 5, during Chaliha festival, you will spot many vendors around Puj Chaliha Sahib Mandir, selling this chaat on the carts. The chaat during those 40 days of festival is made without using any garlic or onions (in curry and in chutneys) and is usually topped with grated cabbage, boiled kachalu (Arbi) / potatoes. Pao is optional for the devotees. Also no Farsan is used for those who are observing Chaliha fast. Print Matar Pao|Black Vatana Chaat Dried black peas curry and Pao chaat Ingredients 1 cup dried Black peas Salt as per taste 1 tbsp black pepper powder ⅛th tsp cooking soda (Pakode waali soda) For Chaat 5 Pao 2 boiled potatoes 1 large onion Chaat masala (optional) to garnish Mint coriander chutney (5-6 tbsp or as much preferred) Sweet Tamarind chutney (3-4 tbsp or as much preferred) Farsan (Papdi/Dalmoth/Nylon sev) to garnish Coriander leaves to garnish Method Pick, wash and soak dried black peas in enough water for 12 to 24 hours. Change water once if soaking for more than 12 hours. Rinse well with water before cooking. In a pressure cooker add soaked peas, 3 cups of water, salt and cooking soda. Close the cooker with the lid. Cook on high heat till 1 whistle . Cook under pressure, on lowest heat for around 30 minutes. Turn off the flame. When the pressure subsides, open the lid of the cooker and check if the peas are cooked well. Pinch few peas in between your fingers and thumb and if easily mashed, the peas are ready to eat. Else, add some water, if needed and cook further. Using back of the ladle, mash some peas so as to thicken the gravy. The gravy should not be too watery. If the gravy is very loose, heat it further and if there is barely any gravy then add some hot water. Add black pepper powder. You can add some garam masala at this stage. For assembling the chaat, take a serving platter and place pao cut into bite sized pieces. Pour piping hot vatana/matar curry over it. Add boiled potatoes cut in cubes/pieces and chopped onions. Pour some mint coriander chutney, sweet tamarind chutney ( Cheat version:I took half a cup of tamarind water and added 3 tbsp of jaggery and microwaved it for 3 minutes. Added some salt, kala namak, chaat masala, chilli powder and hing to it). You can garnish with some chaat masala and pepper (I didn't use any). For the recipe of home made chaat masala, check this video of mine. Top the chaat with some farsan of your choice. Papdi, Nylon sev and dal moth are the popular choices. Garnish with coriander leaves and consume immediately. 3.5.3251

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