• Uncategorized

    Thadri festival~ Food And Rituals

    Thadri, a festival celebrated by Sindhis, 7 days after Rakhsabandhan, to please Goddess Jog Maya, is a day to consume cold (cooked a day ahead) and pro biotics like curds and pickle. It is similar to the Shitla Ashtami and Basoda festivals and  generally the lady of the house cooks food like Lola, koki, paratha etc and the next day the whole family is supposed to consume the cold food. While many people write off this tradition as regressive, there is some science involved here, to support the rituals, to some extent. Without engaging into a debate of right or…

  • Main Course

    Mukand wadi|Home made Seitan

    Mukand wadi/ Mukundvadi  was adapted by Sindhis from the cuisine of  Multan, a district in the Punjab province across the border, before the devastating partition of 1947 happened. Apart from Multani wadi, Sohan halwa and Dholi (Doli) rotis from Multan were popular amongst the people of Sindh. Post partition, many such traditional recipes started to dwindle away from the namesake kitchens of the makeshift homes of ‘‘Refugee” Sindhis. People were forced to cook and eat whatever was available around. Left with the daunting task of protecting the families living in most inhuman conditions, fighting an uphill battle to sustain without…

  • Uncategorized

    12 awesome Sindhi food combinations that you must try

    When it comes to food, some matches are made in heaven! Here are some of the most delicious Sindhi food combinations that you must try if you really want to taste the true flavors of Sindhi cuisine. Ranging from humble dal rice to ‘inspired’ macaroni curry, from soul soothing Kadhi -rice to signature Saibhaji pulav, here is an exhaustive, lip-smacking list of all the favorite meal combinations of Sindhi people. Enjoy! Before I forget, please take a note that eating a Sindhi papad and some pickle with many of the  meals mentioned here, will give you that authentic ‘Sindhi maani‘…

  • Curries/Vegetables

    Vaishnu Bhaji|Curry without Onion and Garlic

    Allow me to share some interesting food facts related to Sindhi people. I may be wrong in certain observations, so do correct me if you disagree. In general, Sindhis are divided into various types when it comes to food preferences. a) Those who eat non veg. food, be it goat meat, fish, eggs, chicken etc. b) Those who avoid non veg. food on some particular days like, Tuesdays, Fridays, ekadashi, satnarayan etc depending on their personal beliefs. c) Those who satiate their meat cravings at restaurants or buffet parties because nonveg. food is barred from their homes. d) Those who…

  • Uncategorized

    Create Fearlessly with Hamilton Beach

    Blogadda, the largest Indian blog directory which is a ‘‘platform for bloggers to connect with each other, showcase their blogs and participate in interesting activities”, shortlisted my blog, Sindhirasoi.com, for #CreateFearlessly activity, held in association with Hamilton Beach. The selected few bloggers got the best of kitchen appliances to try them in their respective kitchens and cook some innovative recipes using them and blog about them! The following were the choices provided to the bloggers, and depending on the availability we were supposed to get our awesome appliances. And I would say, I was one of the luckiest blogger to receive…

  • Side dish - Street Food - Vegan

    D^ar^oon Ji Chutney|Pomegranate Chutney

    D^ar^oon or Pomegranate is yet another exotic ingredient used conventionally in Sindhi cuisine. Generally the dried seeds of Pomegranate, commonly known as D^ar^oon Khaata (Annardana) are used in popular Sindhi food like Koki , Sannah pakora, Tidali dal etc. But the chutney made from fresh pomegranate seeds is also served at many street food carts selling popular sindhi snacks like Pakora, samosas and even Panipuri. D^ar^oon Ji chutney has a very refreshing flavor imparted by fresh, juicy, sweetish, slightly tart pomegranate seeds and some earthiness from coriander leaves. The hint of minty flavor and aroma, and the heat of chillies, well…

  • Side dish - Snacks - Street Food

    Beeha Ji Tikki|Stuffed Lotus stem Tikki

    A Sindhi’s love for Lotus stem dates back to pre-partition era and our forefathers loved the nutty flavored, woodsy looking, stringy/hairy stem of Lotus flower so much that they started cultivating it here in India, around their homes, and hence  this Lotus stem or Beeh is still found mostly in Sindhi dominated areas.Those who grew up in areas like Ulhasnagar, Chembur, Khar, Pune, Indore or such other Sindhi populated places, might have tasted, the stuffed Beeh tikki. A signature Sindhi snack, Beeha Ji tikki, is now hardly available in Sindhi eateries and is seldom cooked  at homes. I still remember…