bhein recipe Archives | Sindhi Rasoi |Sindhi Recipes

Kuneh Ja Beeh|Steamed Lotus stem Chaat

Alka Keswani — Wed, 18 Nov 2015 19:32:28 +0000

Apart from the quintessential Papad, pickle, Kadhi and Saibhaji, Sindhis are well known for their love for the lotus stem and they are the most avid eaters of this slightly nutty, mildly sweet, crunchy stem. Their insatiable appetite for Beeh is the reason that lotus stems are particularly found in markets in and around Sindhi populated areas. Beeh (Lotus stem), dhodhee/Pabhora (lotus seeds) and Lohr (corm) are the parts of Lotus plant that Sindhis eat with great relish. While our Beeh paalak is bit similar to Kashmiri Nadru paalak (Paalak nadir) and our gravy based beeh curries are similar to Punjabi curries, Sindhis use lotus stem in many unique ways too. For example; Beeh is added in potato tikkis or is stuffed, batter-coated and fried to make signature Beeh tikki (pakora). Beeh jyun kachryun i.e sun-dried lotus stems are very popular in our cuisine and the flash fried Kachryun can turn the humble dal chaawal into a satiating meal. Lotus stem is also pickled in a typical Sindhi pickle base of chili powder and vinegar. Suanhjro Ain beeh (drumstick flowers with lotus stem) and Suandhro beeh (dried tender drumsticks with lotus stem) are some lesser known but delicious and highly nutritious recipes of Sindhi cuisine. The fresh seeds of lotus pods are snacked upon (raw) while the corm of lotus, known as Lohr is boiled, peeled, pepped up with salt and freshly ground black pepper powder and is served with tangy mint coriander chutney. Lohr or Lotus corm The most traditional way of cooking lotus stem is in a clay pot, till soft and starchy, served with a dash of spicy mint coriander chutney. This chaat, known as Kuneh ja beeh (Kunoh means the clay or earthen pot ), the pride of Sindhi cuisine, is now almost a lost recipe. The lotus stem is cleaned thoroughly, cut in pieces, salted and steamed (not boiled) in an inverted clay pot, for hours, till the stem is soft and stringy. Kuneh Ja Beeh The above mentioned method of cooking ensures a great texture and the clay pot enhances the earthy flavors of beeh. Since this method requires cooking for long hours, I tried a different way to steam lotus stem, which is explained in the recipe section. If you have a better way to do this, please do share your method in the comments section 🙂 This is one of the most famous chaat from pre partition era and I remember eating this few decades ago. Around Diwali, a person carrying a huge matka containing lotus stem and a small steel container filled with chutney, along with the pouches filled with various spices like rock salt, black pepper powder and red chilli powder along with amchoor powder that would fit in the neck of the clay pot, used to move around streets. Halting wherever he got some customers, he used to pull out the snugly fitted container and spice pouches from the pot and would pick out some perfectly cooked kuneh ja beeh, plonk on a piece of newspaper, on which he would sprinkle the spices like the magical pixie dust, in varying proportions, as per the customer’s demand. Few spoons of spicy green chutney would provide the required kick and a very nutritious chaat would warm our souls on those early winter days. Print Kuneh Ja Beeh|Steamed Lotus stem Chaat Rating 5.0 from 1 reviews Steamed lotus stem served with green chutney Ingredients Lotus stem 250 gm Salt For garnish Rock salt (powdered) a pinch or so Amchoor powder Black pepper powder Red chili powder Mint coriander chutney Method Clean lotus stem and cut into 2 inch long pieces. Place the pieces in an airtight steel box that can easily be put inside pressure cooker. Add salt to the lotus stem and cover it with a cling film. Place the lid of the container and immerse it in pressure cooker that is filled with water till ¾ of its capacity. Close the lid of pressure cooker and cook the Beeh till really soft and stringy. It took 30 whistles of pressure cooker (or around 40 minutes or so of cooking under pressure on low flame) for the Beeh to cook to perfection. Ideally it should be more stringy but I was running out of the time so couldn't let it cook for more time. Take the Beeh out from the container and add rock salt, some salt, pepper, chilli powder and toss it well. Put the spiced up bhee in the hot clay pot, cover it with a lid and place the pot on a hot griddle. Cook on low flame for 5-10 minutes to let the clay infuse some earthiness in the lotus stem. You can keep pouring some water on griddle to ensure that the lotus stem stays moist and does not stick to the bottom of clay pot. Skip this whole process (cooking in clay pot) if you wish so. Serve hot with a sprinkle of amchoor powder and a dash of spicy green mint coriander chutney. 3.5.3251

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Beeha Ji Tikki|Stuffed Lotus stem Tikki

Alka Keswani — Mon, 29 Dec 2014 15:32:27 +0000

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 those days when we used to buy this tikki from Pakora vendors.The shop of Ballu Uncle in Ulhasnagar camp 4, was so popular because of his Beeh ji tikki, that it became a landmark for areas around, and the lane opposite to his shop, was known by his name. In the evening, the hot crispy, spicy stuffed lotus stem tikkis, with green chutney, attracted not only the locals but also the people from far and wide.The Man is no more, neither is his shop, but the taste of Beeh tikkis lingers on. This week I received yet another batch of amazingly fresh lotus root/stem from my Mother-in-law along with my favorite fresh green garlic and I instantly craved for some Beeh tikkis. And oh ! there are some fresh turnips and freshly milled Jowar flour that she packed for me, so Chithyal ghogrun and Juar jo dodo shall be my lunch tomorrow ;-). Thank you Ma 🙂 The lotus stem must be cleaned properly, boiled and then stuffed with the mixture of greens. You can use regular garlic, but this time I used fresh green garlic, that imparts more verdant flavor. The besan batter coated tikkis could be fried completely at one go, if you wish to make it less sinful. But Sindhis have this evil affinity for double frying their snacks for the sake of enjoying crispy and crunchy munchies ;-). So pick your choice ! Heading towards the recipe of Sindhi Beeh Tikki, here we go… Print Beeha Ji Tikki|Stuffed Lotus stem Tikki Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 5 Lotus stem stuffed with green masala, dipped in chickpea batter and double fried Ingredients Beeh/bhein (Kamalkakdi or Lotus stem) 250 gm For Stuffing Coriander leaves ½ cup Green chillies 4-5 Chopped Fresh green garlic 2 tbsp Turmeric powder ¼ spoon Coriander Powder 2 tsp Amchoor (Optional) ¼ tsp Salt as per taste To make batter for coating Gram flour (Besan) 1 small cup Salt as per taste Red chilli powder ½ tsp Baking soda a pinch Oil for frying Method Wash thoroughly the lotus stem and cut it into pieces, each about 2 inches long. Now boil these in a pressure cooker with some salt and water, till almost done. Depending upon the quality of lotus stem, the time to cook varies.To soften the stem faster add few drops of oil or sindhi papad while boiling. The lotus stem that I used, was fresh and of good quality. I put it on low flame for 4 minutes after one whistle (of pressure cooker) and it was just perfect to stuff and fry. Meanwhile mix chopped coriander leaves, green chillies and chopped fresh garlic in mortar-pestle (Hamam Dasta) and pound it to obtain a coarse mixture.Please do not grind it. Add salt, turmeric powder, coriander powder, amchoor powder (optional) and mix it properly Take each piece of boiled lotusstem, slit it vertically and stuff the mixture properly. Now take besan in a bowl, add some salt, red chilly powder and baking soda and mix it properly. Add water to make a batter of thick consistency Dip each stuffed lotusstem piece in batter and coat it properly. Fry it in hot oil on medium flame for a while, then take it out and press a little in between your palms (carefully so as to not break it) and fry again till crisp and golden colour.Repeat the procedure for remaining pieces Serve this Bheeya ji tikki with coriander and mint chutney or any chutney of your choice. Goes well with Dal rice, or Tidali dal 3.5.3251

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Masaley Waara Beeh Basar! Stuffed Lotus stem in Onion base

Alka Keswani — Sun, 15 Sep 2013 11:30:51 +0000

One of the best thing about having thoughtful friends, is that they know how to make you happy with sweet, kind gestures! So when our family friend Mrs. R. Khubnani, came to know about my love for the lotus stem, she was kind enough to get some for me, all the way from Ulhasnagar. Now, Sindhis might be aware of the fact that there are only handful places in India and abroad where you get the real Beeh, and not the dried sticks, or awful frozen pieces. And obviously, Ulhasnagar is one such place! Half of my mind wanted to savor the sinful, fried, stuffed Beeh tikkis, coated with chickpea batter, while the other half wanted to enjoy simple subzi. Finally, it was a hotchpotch of both and I ended up cooking Beeh basar stuffed lotus stem in onion subzi 🙂 Print Masaley waara Beeh Basar!Stuffed Lotus stem in onion base Rating 4.0 from 4 reviews Prep time: 15 mins Cook time: 40 mins Total time: 55 mins Serves: 2-3 Lotus stem stuffed with spiced up green masala and cooked in Onion base. Ingredients 5 pieces of Lotus stem or Bhein, each of approximately 2 inches. For stuffing: 3 Green chillies 4 Garlic cloves Coriander leaves, a handful Ginger about an Inch size Salt as per taste ¼ tsp Turmeric powder 1 tsp Coriander powder 1tbsp of oil For Subzi (Onion Base) 2 large Onions 2 medium sized tomatoes Ginger about 1″ Garlic 2-3 cloves (optional) Green chillies 2 or more depending upon your taste 1 /4 tsp Garam Masala ½ tsp Turmeric powder 1 tsp coriander powder Salt to Taste 3 tsp Oil Fresh coriander leaves for garnishing Method To clean the lotus stem, scrape out the mud layer with blunt knife and rinse under running water. If needed, use long toothpicks to clean the muddy pores of lotus stem. Pressure cook the stems with some salt and few drops of oil ( or a piece of raw papad) and water till 2 whistles or till theBhein is just cooked. Remove the Bhein from cooker, slit vertically and place aside. Make the stuffing by pounding, coriander leaves, chopped green chilies, garlic and ginger, using mortar and pestle,till coarse and add some salt, turmeric powder and coriander powder. Heat 1tbsp oil in a pan and saute the stuffing for few minutes, just to get rid of rawness, taking care that the colour of stuffing do not change to brown.Carefully stuff Bhein with this stuffing. Now slice each Bhein piece into 2. In the same pan add 3 tsp of oil, and saute chopped onions for few seconds and add crushed ginger and garlic. When onions turn translucent, add chopped tomatoes, green chillies and cook for a while. Lower the heat, add some salt and all dry masalas and cover the pan with lid.If the mixture is too dry, sprinkle some water. Add stuffed Bhein and gently mix it.Keep cooking on lowest flame with weight on the lid of the pan, sprinkling some water now and then. Cook for about 15 minutes. Garnish with coriander and mint leaves and serve with hot phulka or steamed rice or as a side dish with Dal rice. 3.5.3251

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