Lor^h!! Lotus corms Not many of you might be aware of the Lor^h/Lor^hu/Lor^hiyun (लोड्ह/लोड्हु) from the Sindhi cuisine. Not many of you might have tasted the earthy, rustic Lor^h. Only a few of you may remember your grandparents or parents relishing these and I bet only a handful of you appreciate the flavours of these ugly looking corms (or bulbs) of Lotus plant. AlifBe # 42 The 42th alphabet of Arabic Sindhi script is ل in Sindhi, ल in Devanagari and ‘L‘ in Roman Sindhi. When I first made the list of dishes for the AlifBe of Sindhi food series,…
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‘Singyun (सिङयूँ) Tamate mein‘ literally means the drumstick pods or sehjan ki phalli, (cooked) in a tomato gravy. It is considered one of the best dishes to have when you need to consume something nutritious and light on tummy. It is also mandatory for the new mothers to consume drumstick pods/flowers as a part of healing and nourishing ‘Viyam Ja Khaada‘ or the post partum diet for the first forty days after child birth. Though while making it for the lactating mothers (for 40 days) the recipe varies a bit , this is a very basic recipe and one can…
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A G^ach, literally means a quarter in Sindhi language. The sweetened dough ball is rolled into a thick ‘roti’, cut into quarters and deep fried. These fried ‘cookies’ are then garnished with powdered sugar, chopped nuts, dried rose petals and a spoon full of hot oil is poured on sugar. It sort of, forms a crunchy sugar glaze and makes the cookie more visually appealing though, more calorie rich. Ideally G^ach are made using All purpose flour (Maida) with ghee for moyan but these taste good enough even if made with whole wheat flour. Video Recipe of G^ach: This time…
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For the Recipe video of Phepho Mirch check this youtube link: Or scroll down to reach text recipe (that you can even print) and video of “how to make Phepho Mirch”! Phepho Mirch (plural= Phepha Mirch-a) is a delicious Sindhi style preparation. It could be had as a side dish with Dal, rice and Roti. The stuffing is a popular Sindhi style mix, often used for stuffing whole vegetables. Coming to AlifBe series, we are now at the 34th Consonant in Arabic Sindhi script and it is ڦ in Sindhi, फ in Devanagari and ‘Ph’, as in photo/phone, in Roman…
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Alifbe of Sindhi Food, the series about A-Z of Sindhi food is now at the 21st letter; ڊ or D in Roman Sindhi and ड in Devanagari ! D as in Daddy, Dairy, Daily etc! And I couldn’t help but pick one of the most popular Sindhi street foods, the Dab^al Pakor^a (In Roman Sindhi) or Dabal Pakora (Pakora pao/sandwich) for ڊ ! The term Dabal is used for Double roti which could mean Pav/Pao or even the sliced bread, in Sindhi! Bread is being commonly used in Sindhi households since past many decades (probably even before the Partition happened)…
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I have been cooking food since last three decades or so. In all these years I have cooked for family, friends, relatives and even strangers.Have shared home made cakes, cookies, pickles, jams, curries, koki, snacks, Pulav and Biryanis with many of those whom I came across but none of these ever fetched me as many applauds as this humble, often uncherished, ignored and despised dish; stuffed bitter melons/bitter gourds! Of course this dish is on the menu only if I know that the person likes bitter gourds. I know many who love to hate this bitter tasting vegetable but thankfully…
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Chhola /Charaan i.e Kabuli Chana curry is a very popular dish in Sindhi cuisine and it is often had with rice, roti as well as with sliced bread and Pao (laadi paav) too. Sindhi style Chole (Chhole in Roman Sindhi) are made in basic onion tomato gravy style, though many cook it in just tomato gravy. No tea leaves are used (to give color) and also, traditionally, no chole masala (spice mix) is added. The curry gets its flavors from whole spices like Kamaal patt (Tej Patta), vadho photo (Black Cardamom) etc while tomatoes and tamarind (optional) provide tanginess. Few…


