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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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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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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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Faludo For AlifBe Of Sindhi Food ~ 33

Alka Keswani — Thu, 29 Jul 2021 11:17:52 +0000

Watch the video about how to make Faluda Sev at home. It is my first video recipe: If you assume that making Faluda sev at home is difficult, then please do check today’s recipe! Hello everyone, hope you all are doing good! I am here today to share a very simple recipe of Faluda sev. It barely takes 15-20 minutes to make it at home. But before I hop on to the recipe, let’s talk about today’s alphabet i.e ف in Arabic Sindhi, फ़ in Devanagari and ‘F‘ in Roman. There ain’t any Sindhi Dish starting with this alphabet except ‘Faludo/Faluso’, since this alphabet is used for words of non Sindhi origin. Faluso or Faluda comes from the Faludeh; a traditional Persian dessert made with vermicelli, lemon and rose syrup (or ‘flavored’ ice) granita scrapped and served with lime wedges. Apparently Moghul Emperor Jahangir was fond of Falooda. Perhaps the Nisashta was used to make the dessert. In olden days Nishashta was made by soaking whole wheat in water in huge drums. The drums were kept in the sun and the water was changed regularly. The process was repeated for weeks and finally the fermented wheat was crushed and sieved through muslin cloth, several times. The starchy water was then allowed to set, mixed with fruit juices/syrups. The same Nishasta, but in hardened form, was used by ancient Armenians. They would dissolve the chalky Nishashta in water and then brew it with sugar and fat (butter) and they consumed it as a nourishing food or even as a medicine. Faluda sev is generally thin noodle like made from either Tapioca starch or Arrowroot and even using cornstarch/cornflour. But I prefer the thicker noodles, the way I remember, made by Gupta ji who used to sell the refreshing Faluda near Satramdas Hospital in Ulhasnagar 4, in summers (In winters you would get hot and spicy Chola Pav at his cart). That ‘Faluda’ would be just grated (crushed) ice mix with some more ice chunks, thick rose syrup and faluda sev. If asked, he would add some milk powder too. We used to carry Milton ice boxes to his cart to buy ‘Faluda’ and would run back towards home so as to enjoy glass full of the refreshing treat in the scorching summer afternoons. The commercially available faluda sev is thinner but you can choose how thick and thin you want the faluda sev to be, by picking a sev jali (of the Chakli press or Murukku Maker) of desired thickness. Sindhi Style faluda is mostly sans Sabja seeds. It is a mix of Kulfi, rabri, faluda sev, rose syrup, tutti frutti and nuts. I have tried making a recipe video about ‘how to make Faluda sev at home’. Please do watch the video and if you don’t like it, tell me, but if you do like it, then tell it to others. Also do Like the video, drop in a comment (so that I know you were there) and please do subscribe to my Youtube Channel! Print Faluso For AlifBe Of Sindhi Food ~ 33 Faluso or Faluda is a refreshing dessert made with vermicelli, kulfi, rabri, nuts, jelly and rose syrup Ingredients Faluda Sev: ¾ cup Cornflour 1 and ¾th cups water 2 tbsp Sugar (Optional) Chakli Press with Sev Jali A large bowl filled with water and ice Method Take a large bowl and pour water in it. Add plenty of ice cubes. Do not fill it up to the brim. Keep this bowl in refrigerator till further use. Grease the chakli press from inside, and the Sev Jali too, with ghee or oil and keep aside. Ideally the falooda makers first heat the water till lukewarm and add arrowroot/cornstarch to the warm water. You can first mix the flour and water and then heat it. This way there is lesser risk of lump formation. Mix cornstarch/cornflour with water and add sugar (optional). Stir well. Cook this mixture in a pan, on medium flame, stirring continuously. Within 5-8 minutes, the mix would change from milky white to glossy, translucent dough. Switch off the flame. Keep the bowl of ice and water handy. Immediately transfer the dough in Chakli press and start making sev (noodles) by dropping the sev in the bowl of ice and water. Repeat for the rest of the dough, if any. You have to be very quick as the dough tends to harden pretty quick. So everything from transferring the dough in Chakli press to making sev is to be done pretty quickly. Allow the sev to set in ice cold water in refrigerator for few hours. While serving, mix Kulfi, rabri, sev, syrup, jelly, nuts etc and enjoy! 3.5.3251 Recipe to make Halwai style Danedar Rabri is shared here Recipe to make Kesar (Zaeffrani) Kulfi is shared here Recipe to make Rose Sherbet from Rose petals is shared here: And last but not the least, here is a small video about how to write ف in Arabic Sindhi!

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Recipes of Sindhi Pickles

Alka Keswani — Thu, 03 Jun 2021 12:08:46 +0000

Since many of you have been asking for various Sindhi pickle recipes, I thought to make a post by listing all the pickle recipes here! Sindhi Pickles, like pickles from any regional cuisine, could be divided into sweet, spicy, oil based or water based (zero oil)! Sweet/Sugar based: Awran Jo Murbo: Super food Awla, cooked in Sugar syrup to make a delicious Awla Murraba or Gooseberry Conserve. Click here for the detailed recipe! Ambh Jo Kadhukas (Mango Jam/Chhunda) This Chhunda like Mango jam, cooked on a stove top is my MIL’s recipe and I make sure to replenish the stock every year. We don’t need commercially made jams as we rely on this home made version and enjoy it with Koki, Paratha or even with bread toast! For the recipe, please click here! Tikho Mitho Ambh jo Kadhukas This is a spicier variation of the above mentioned Murbo and is a perfect blend of spicy, sweet and slightly tangy flavors. For the recipe please click here: Ambh Jo Murbo This is one of my favorites! Juicier sugar soaked mango chunks bursting with flavors! To check the recipe of this traditional Mango chutney or Murraba cooked with almonds and spices, please click here! Tamate Ji Chatni: One of the simplest sweet chatni to make, this tomato chatni makes me so nostalgic that I make this just for the sake of old times, when ketchup was not a staple at home. Do check the recipe here! No oil Pickles My summer favorite pickles are the one that are lemon juice based. Easy to make, quick to mature and the aroma and flavors are so refreshing! Also like to make Onion pickle in Kaanji base in summers! Kagzi Leemun Ji Khatain Grab some Kagzi lemons and make this pickle to enjoy your summer meals! Recipe is shared here! Basar Ji Khatain Simple Kanji pickle or Paani waari Khatain is something that I can have with every meal. Could be made with regular onions or with Spring onion bulbs too! Check the recipe here! Ghoghrun Ji Khatain This is my winter favorite! Turnips pickled in Kanji style with loads of fresh green garlic! The recipe of this fool proof pickle is here! Ambh Adhu If you can find some Mango ginger, I would recommend you to pickle it in the simple lemon juice and salt base. Add some Bhavnagri chillies for that extra oomph! Click here for the recipe! Adrak, Mirch ain Leemun Ji Khatain A variation of above mentioned lemon based pickles, do try this one with added garlic cloves. Yumm! Recipe is here! Mustard oil Based Pickles: I personally relish oil based pickles in winters or monsoon but since mangoes are available only in summers, I pickle mangoes in different ways, in small batches and wait till apt season! Here are some of the oil based pickles that I make often! Bheendi (Potli Pickle) The most visually appealing, exotic pickle made from grated raw mangoes, mixed with spices and preserved in small portions tied in a potli, this Gathri or Bheendi pickle is simply irresistible! To know why it is called Bheendi or to get its recipe, please click here! Gajrun Ji Khatain: A quick to make delicious carrot pickle, do try this one whenever possible! The recipe is here! Ambhryun Ji Khatain: Favorite of all, this highly aromatic Sindhi style raw mango pickle tastes better and better as it ages. I am still relishing a batch that was made 2 years ago! Check the recipe here! What other pickles (Sindhi style) do you make? Please do share your favorites!

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