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5 Sindhi Dishes From Leftovers

Alka Keswani — Mon, 23 Jan 2023 10:24:20 +0000

5 Sindhi Dishes made from the Leftovers No matter how particular you are about cooking just the right quantities of food, there may be some leftover food at your home, at some point of the time. Generally we just reheat the food and consume as it is but there are times when we relish the leftovers in a different avatar. Here are 5 such Sindhi style recipes requiring a few basic ingredients to give a makeover to your leftovers. Do tell me in the comments section if you have tried any of these. Also do tell me about your favorite dishes from any cuisine, made using leftovers. Let’s check the 5 Sindhi dishes from Leftovers: Saibhaji Tikki : Most of you must have cooked or tasted the Sindhi Saibhaji; a healthy mish mash of Spinach and other greens, assorted veggies/onions, tomatoes, dal and basic spices. And when Sindhis have some leftover Saibhaji they love to turn the subzi into Tikkis (Kebab/Patty). Just heat the Saibhaji to reduce excess moisture, if any and add some Gram flour/Semolina (either or both) for the binding. Adjust the seasoning. You can add some chopped onions, coriander leaves, pounded anardana, some amchoor and a little of garam masala to enhance the flavors. Divide into small portions and make round patty/tikkis. Heat a griddle/pan, spread some Ghee/oil and place the tikkis. Cook on medium heat, flipping intermittently, till the tikkis are brown and crisp. Sprinkle some chaat masala/Amchoor before serving. Tastes best with Mint coriander chutney. Seyal Phulka Also called Seyal Maani, this dish is one of the most popular dishes in Sindhi cuisine and it is made using leftover roti/chapati/Phulka. It is made in a few different ways. Some prefer cooking it in a pounded greens’ mix while others make it in garlic tomato base. Some stuff the green mix in leftover rotis (whole), fold it like a Calzone and cook it under some weight, on a griddle. I prefer the one made using fresh green garlic (when in season) and tomatoes. You can use regular garlic when fresh green garlic is not available. Check the Recipe Video of Sindhi Seyal Maani/Seyal Phulka! You can check more Sindhi food recipes on my Youtube channel SindhiRasoiOfficial. Do like, subscribe and share with your friends and family. Aur Pya Chanvar Aur means Mustard seeds and Chanvar means Rice in Sindhi. The ‘tempered’ /stir fried rice dish is popular in many regional cuisines but Sindhis make it with the most basic tempering. Heat 1 tbsp oil in a pan, add a few curry leaves and 1 tsp mustard seeds. When the seeds crackle, add 1 tsp (or as per taste) red chilli powder, 1/4 th tsp turmeric powder and add leftover boiled/steamed rice (around 2 cups). Add some salt to taste and sprinkle a few drops of water. Mix well and cook on medium heat for 3-4 minutes. I prefer the rice to be softer in texture and hence I add 2-3 tbsp of water and cover the pan with a lid and cook it on low flame for 5 minutes. Enjoy Aur Pya Chanvar piping hot, with some Papad/Dahi/Pickle. Dal Jo Chilro A Chilro is a savoury pancake and is generally made using whole wheat flour or Gramflour (Besan Jo Chilro). But Ma, my MIL, often makes the Cheela (Chilro) from leftover mung dal. Heat the leftover mung dal well to thicken its consistency . For one cup of thickened dal, you may need 2 tbsp of besan/atta and 1-2 tbsp of suji (Semolina). Besan acts as thickening as well as a binding agent. Semolina too absorbs the moisture and renders crisp texture to the Cheela. You can adjust the proportions of flour and Suji as per your liking. The idea is to make a batter of spreadable consistency. Leave aside the batter for 10 minutes. Heat a flat pan/griddle and pour around 1 tbsp of oil/ghee. When hot, carefully add this hot oil to the batter. This is to make the Chilro more crisp. Now spread the batter on the pan (divide the batter in two portions if you want thinner cheela). Cook on medium to low flame, flipping gently in between. Do add some more oil/ghee while cooking. Cook it till the surface appears to be brown and crisp. Relish it hot, with some green chutney or Ketchup. Goes well with bread as well as Roti. Here is the Recipe Video of Cheela made from leftover Dal! Mithi Dab^al (Sweetened Bread) If you have few leftover bread slices that are not fresh enough to make Sandwiches or if you have some leftover syrup after the Gulab Jamuns are done and dusted with, then this simpler, dairy free version of Shahi Tukda/ Double Ka Meetha is just perfect to use up the leftovers and to satiate your sweet cravings. Just cut the bread slices in any shape (Triangle, Circle, Square, Rectangle), deep fry till golden brown and crisp and allow it to cool down a bit. Add the fried bread pieces to warm (and not the hot) syrup, remove on a plate/platter and enjoy. The bread may turn too soggy if you dip hot bread in hot syrup. Also, the bread may not soak enough syrup if the bread and syrup both are very cold. Drizzle some syrup while serving and garnish with chopped nuts for that extra oomph. Do share your tips/tricks/recipes to use the leftover food in a delicious way.

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Mithi Dhabhal~Sweet Bread

Alka Keswani — Mon, 21 Aug 2017 15:08:22 +0000

Making Indian sweets at home could be tricky since most of these require perfect consistency of sugar syrup to obtain perfect texture of sweet dish. While some Indian sweets are little forgiving when it comes to syrup consistency (malpua, rasgulla, gulabjamun etc), the texture of batter/dough needs to be perfect for satisfactory results in such cases. For some sweets, the temperature is a deciding factor while some like laddoo need ‘tagar’, a most crucial ingredient to nail the texture and flavours, made by re crystallizing sugar syrup, by vigorously mixing it off flame, till it turns into a coarse powder. Some desserts need Khoya/mawa and if you don’t trust the quality of commercially available khoya, making it at home is an easy but time consuming process. To cut the long story short, if you have a family who wait in anticipation for a sweet dish to arrive at the end of a meal, you need to think of ‘quick fix’ options to whip up a sweet dish. And ‘Mithi dhabhal’ is one such dessert that you can make in minutes (literally) with readily available ingredients in your kitchen/pantry. You just need bread slices (white/brown), sugar, water and green cardamom. That’s it!!And well, it tastes like Gulabjamun ;-). It is one of the most popular sweet made in Sindhi homes. Ps: If you have some leftover gulabjamun syrup then you can use it to soak fried bread. Print Mithi Dhabhal~Sweet Bread Rating 5.0 from 3 reviews Prep time: 2 mins Cook time: 10 mins Total time: 12 mins Serves: Serves 4 Easiest sweet dish to make, Mithi dhabhal is nothing but deep fried bread soaked in cardamom flavored sugar syrup. Ingredients 8 bread slices 100 gm Sugar Half cup of water 2-3 Green cardamoms Saffron, a pinch (optional) Few drops of rose water/essence (optional) Oil/ghee for frying Nuts for garnishing Method Cut bread slices in desired shape. I generally cut each slice in 4 quarters or even disc shape, using a small katori. Heat oil in the pan and deep fry the bread pieces in hot oil on medium flame, till golden brown. Drain on tissue paper. In a pan, mix sugar and water and add slightly crushed cardamom.Let the mixture boil till bubbles appear. The consistency of syrup should be similar to that of Gulabjamun syrup. If using, add saffron too. Put off the flame, and add rose water or essence. Now soak the fried bread in the warm sugar syrup for few minutes and remove them on a serving plate using slotted spoon or fork. If you prefer crisp bread then use less warm syrup and reduce the soaking time.Inversely if you like the bread to have soft gulabjamun like bite, then make sure you dunk your fried bread in tad hot syrup. Garnish with chopped nuts. Could be served warm or cold. 3.4.3177

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Tomato Toaster~Salsa Stuffed Toasted Sandwich

Alka Keswani — Sat, 21 Jun 2014 18:41:03 +0000

Long long ago when life was all about school, homework, friends, doll marriages, ludo, carom, skipping ropes, sibling fights and having crush on Bollywood stars, food was not a hyped fad and terms like Gourmet, Haute cuisine, Molecular gastronomy, were unheard of. Eating out was a luxury strictly indulged in, during Diwali and the family get- togethers meant a bunch of family members slogging all the day to prepare the feast. Festivals meant some extra cooking, little ahead of the D-day, to share food with friends, family and neighbors. Packaged food was nowhere in the scene and food was generally prepared with locally available, affordable ingredients. Spices were sundried and ground either at home or got done at local flour mill. Food was made from scratch and instant food probably meant a quick Upma, Poha , Koki etc. More importance was given to the quality and variety of wholesome food and less emphasis on ‘protein rich’, ‘gluten free’, ‘carb free’, ‘sugar free’ meals. More efforts were put in cooking the food with fresh ingredients while the presentation and garnishing was of least significance. My mother always used to knead fresh dough for making rotis, for every meal. She used to cook just as much food as required so that there were hardly any leftovers. Working on limited budget, the homemakers generally purchased only those vegetables and fruits that were sensibly priced, but fresh, even if that meant walking down to vegetable market every single day. So on a day when cauliflower was sold at low price in vegetable market, one can find gobi aloo, gobi paratha, gobi keema, gobi pulav etc being cooked in almost every home in that locality.Soaring prices of onions would result in using it sparingly and by switching over to tomato based curries. When rice got costly people used to eat more wheat and viceversa. I guess that’s how inflation was managed in that era, unlike now when multiple source of incomes in families lead to buying ingredients that we need, despite of ridiculously high price tag. People try to impress guests by cooking ‘restaurant style’ food, made with exotic ingredients, using frozen food, with some unpronounceable ‘nomenclature’. Well, blame it on food going global and all sorts of cookery shows that consistently imparts ‘knowledge’ to us. And oh ! hail the Google! We must change with the changing times and so am I, but somehow for me, nothing can beat a simple homely meal, freshly made, using ‘real’ ingredients. I was raised the old school way . Simple food stirs memories.. yes, ofcourse ! And today is just that kind of day when I walked down the memory lane to relive the moments of the rain soaked evenings, when we, the hungry kids, back from school, used to look forward to piping hot evening snacks, lovingly made by dear mother. The sinful cutlets, Pakora (fritters), the delicious chaat, sawa phota, healthy Upma, seyal pao and the yummy tomato toasters. Oh well, the last one being one of the most favorite of mine ! Tomato toasters could be made in jiffy, using the ingredients almost always available in kitchen. A kind of salsa is made by mixing chopped onions and tomatoes, spiced up with green chilies, fresh coriander leaves and basic powdered spices. The salsa is then stuffed in laadi pao/Pav or placed between 2 bread slices and cooked on griddle till crisp golden brown. A very simple recipe, ready in minutes and taste heavenly with some green coriander chutney or the mighty tomato ketchup. Give it a try !!! Print Tomato Toaster~Salsa Stuffed Toasted Sandwich Rating 4.3 from 3 reviews Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: 2 A toasted sandwich stuffed with spicy salsa Ingredients 2 small red onions 1 large tomato 2 green chilies Salt as per taste Dash of red chilli powder ¼ tsp turmeric powder 1 tsp coriander powder Some fresh coriander leaves 8 bread slices or 4 Pav Method Peel and finely chop the onions.Chop tomato, green chillies and add some salt. Mash the mixture and sort of squeeze it. Reserve the liquid (wont be much) and use it in any curry. Add spice powders, chopped coriander leaves and mix well. Stuff a portion of this mixture between two bread slices or in the pav. Repeat for rest of the bread. Heat a griddle and grease it well with some oil. Place the sandwich on hot griddle and lower the flame to sim. Place a flat metal dinner plate/thali (steel/ copper/ aluminum) over the sandwich and place any heavy utensil on top of the plate. Flip the sandwich after a minute and pour some oil to avoid sticking of sandwich and to make it more crisp.Cook sandwich till both sides appear crisp brown. Depending on the size of griddle, you can cook 2-3 sandwiches at one go. Serve it hot with chutney or tomato ketchup. Notes Some people do not like the taste of undercooked onions. In that case, before stuffing in sandwich you can microwave the mixture for 30 seconds or cook in a pan for a minute or so, to make the onions more soft. 3.2.2708

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Chola Dabhal|Garbanzo beans Curry with bread|Sindhi Breakfast

Alka Keswani — Wed, 15 Feb 2012 16:23:06 +0000

Many Sindhis begin their Sundays with a visit to roadside food cart for a hot, king sized, breakfast, fit to celebrate the holiday mood. The breakfast served on a lazy Sunday morning, at almost every nook and corner of Sindhi localities, happens to be either Dal pakwan, Dal moong, or else Chola Dabhal (Chola = Chickpeas or Garbanzo beans, and Dabhal = Bread). The cart selling this curry-bread, have a hot stove with a large Aluminum container, filled with Spicy garbanzo curry cooked in Indian style Onion and tomato curry, oozing with flavors of roasted Garam masala powder, arranged on the sides of the container. The center of container is intermittently filled with dilute version of the gravy, a portion of thick curry(with beans) is then mixed with dilute gravy, and allowed to simmer for a while. The Soft dinner rolls or Ladi pav is then torn into two, dunked in the simmering gravy , coated well with the curry and then carefully picked up and plated. Few spoons of tender chickpeas thrown over the juicy bread (generally Pav, but some vendors serve bread slices too), topped with tangy mint coriander chutney, sliced onions ( at times chopped tomatoes, boiled potatoes too), some trademark spices sprinkled like a magic powder, followed by the crunchy nylon sev, and finally garnished with chopped coriander leaves. Another version of this breakfast, called Dal Chola Dabhal is also very popular where lentils are also used along with Chickpeas. But we will talk about that sometime later. Kindly note: The recipe below is not a traditional Chola recipe. It is more like a Punjabi style chole. Shall share typical Sindhi style Chole recipe soon. Lets talk about the Recipe : Print Chola Dhabhal|Garbanzo beans Curry with bread|Sindhi Breakfast Rating 5.0 from 2 reviews Cook time: 60 mins Total time: 1 hour Serves: 4 Indian curry of Garbanzo beans cooked in spicy onion tomato gravy, served with soft dinner rolls or sliced bread, a popular Sindhi breakfast and streetfood Ingredients Chickpeas or kabuli chana ¼ kg Onion 2 Tomatoes 2 Garlic 8-10 cloves Ginger Kamaal Patt (Tej Patta) 1 Green chillies 3 (or as per need) Garam masala powder 1tsp Chana Masala Powder 1 tsp Salt Turmeric powder Red chilly powder Tamarind paste -1-2 tsp (depending upon the taste preferred) Oil 2 tsp or more Soft Dinner rolls (laadi pav) or Bread slices Mint coriander chutney for garnishing Nylon sev for garnishing Fresh Coriander leaves Method Wash and soak chickpeas for at least 7 hrs Boil them with salt, till almost cooked (Many people prefer to boil chana along with whole garam masala tied in muslin cloth and some even boil it along with dried tea leaves i.e chaipatti, again tied in a muslin cloth potli.Discard them after boiling, but reserve the water) In a deep pan, pour some oil and saute onion till brown in colour Cool and grind to make a paste.Add chillies along onions. Now in same pan take some oil and a Kamaal Patt (Tej Patta). After 4-5 seconds, add ginger garlic (paste or pounded). Cook for a while and add onion paste. Cook for 2 minutes and add tomato (either pureed or grated) Add some salt (remember there is already some amount of salt in chickpeas), the spices; turmeric, coriander powder, chana masala, and garam masala and fry it for 2-3 minutes Now add half boiled chana and fry it further for about 10 minutes, mixing gently so as not to mash the beans.If the mixture is dried up and sticking to the bottom of pan, just add few tsp of the reserved liquid.When the oil starts separating, add more of the reserved liquid to adjust the consistency (Note: we need to dunk bread in gravy, so the consistency should not be too thick) Add some tamarind paste and coriander leaves and simmer for 2 min For Serving, in a plate torn the pav or if using bread slices, lay one above the other 2-4 bread slices (as shown in picture), pour some curry, garnish with slices of onions and some coriander chutney (optional but highly recommended) and fresh coriander leaves.(You can use boiled and chopped potato, beetroot, chopped tomatoes etc). Garnish with Nylon sev and serve immediately #version# 2.2.1 PS: I am pleased to share with you all that the Favorite pickle of Sindhis, Pariyan waari khatairn or Onion in Mustard water pickle, shared by me, was featured in Mumbai Mirror (Times Of India) Newspaper, 12th Feb 2012 Edition. You can view the paper online by visiting TImes Of India website. For now, here is what the article looked like :

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Bread Pakora

Alka Keswani — Mon, 25 Oct 2010 03:24:48 +0000

Bread Pakora or Bread bajji is one of the most popular deep fried snack.Made in minutes, using easily available, few ingredients, this one top the charts when it comes to sinful eating. Print Bread Pakora Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: 1-2 Bread Pakora or bread bajji is simple to make, quick snack.The sliced bread is layered with a batter of spiced chickpea flour and deep fried. Ingredients 2 slices of bread 1 small cup gram flour Salt to taste Red chilli powder as per taste A pinch of baking soda Water Oil for frying Method Make a basic flour batter, by mixing gram flour, salt, red chilly powder, soda and water.It’s consistency should be thick enough to coat bread pieces. Cut the slice in any shape viz; square, rectangle, triangle etc. If green chutney is available, you can apply a little of it on bread slice before dipping it in batter, it provides a tangy taste to pakoras. Dip them in flour batter and fry in hot oil till light golden brown. Serve immediately with ketchup or chutney 2.2.1

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