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Beeh Sawa Basar| Lotus stem And Spring Onions Curry

Alka Keswani — Thu, 15 Dec 2022 10:34:28 +0000

Beeh Sawa Basar (Lotus stem and Spring onions curry) There is a dish in Sindhi cuisine named Sawa basar patata i.e Spring onions and Potatoes Curry and though it is loved by many, I somehow find the texture and flavour of the curry to be very unappetising. A similar dish is cooked using Beeh (Lotus stem) and Spring onions. When cooked in a pressure cooker, the peculiar over-powering flavours of spring onion greens and slightly slimy, mushy texture is not something that I like and hence I seldom made that curry. Later, I learnt many variations of the recipe from the people I interacted with and I did find some better ways to cook with Spring onions. I intend to share the varying recipes on the blog. For now let me share this stir fried Beeh Sawa Basar (Kamal Kakdi aur hare pyaz ki subzi) or the Lotus stem and Spring Onion Curry that gets done in a jiffy, provided you have a stock of pre boiled lotus stems. Print Beeh Sawa Basar| Lotus stem And Spring Onions Curry Easy Stir-fry cooked with Spring onions and boiled Lotus stem Ingredients Spring Onions 1 Bunch Tomato 1 Large Green Chillies 1-2 Lotus stem 150 Gm (Cut in 1 inch thick slants and boiled till soft) Turmeric Powder ½ tsp Coriander Powder 1 Tbsp Salt to taste Oil 1 tbsp Garam Masala,a pinch (Optional) Method Clean and boil lotus stem in a pressure cooker (with salt and water)till soft.To read about how to cut, clean and boil the stem, check this link! Drain and keep aside. Chop one bunch of spring onions (white and green part separately). In a kadai/Pan, add 1 tbsp oil, and sauté onion whites till slightly pink. Add 1 large tomato and green chillies, chopped. Add a little salt and turmeric powder and cook covered till tomato is mushy. Add boiled lotus stem (make sure it is soft to bite). Add 1 tbsp coriander powder and some salt, if needed and cook on high heat for 3- 4 minutes stirring frequently. Add some green part of spring onions and reserve some for garnish. Cook for 2 minutes. You can add a fat pinch of garam masala too. Garnish with the reserved onion greens and enjoy the delicious dish with some Dal Rice and Roti. 3.5.3251 Need more recipes of Lotus stem (Kamalkakdi)? Check below! Check the recipe here! Sindhi Beeh Tikki, Kamalakakdi Tikki! Check the recipe here Suhanjhre mein Beeh (Lotus stems cooked with drumstick flowers or Moringa Flowers! Find the recipe here!

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Dal Kachori Tamatey Mein|Fried Lentil Dumplings in Tomato curry

Alka Keswani — Sun, 18 Mar 2012 19:41:55 +0000

A quick question for Sindhis all around the world..How are the preparations to celebrate our New year, this weekend, are going on ? Planned a Beharana? Or any fun celebrations? Are the plans etched for the get together and food? Are the Sherbets ready? Do let me know how are you celebrating Chetichand this year.If you have some pictures of the occasion to share, kindly Email me.The selected pictures will be shared on this blog 🙂 Coming to the recipe of the day, this is a delicious curry, with Urad dal dumplings, called Kachori in Sindhi.The dumplings are deep fried and served with simple Sindhi style Tomato curry. Garnish with some Nylon sev and there you go…a quick fix dish if you have some leftover fried Dahi wadas ( ofcourse the one that are not soaked in Curd/yogurt) or medu wadas 😉 Print Dal Kachori Tamatey Mein|Fried Lentil Dumplings in Tomato curry Rating 3.0 from 1 reviews Cook time: 40 mins Total time: 40 mins Serves: 2-3 Fried Urad dal dumplings served with Sindhi style Tomato curry. Ingredients Urad dal (Dhotala, also known as black gram, but skinned and split) 300 gm Salt as per taste Cumin seeds 1 tsp Green chillies 2-3 Coriander leaves, chopped, 1-2 tbsp Dried Pomegranate seeds 1 tbsp (optional) Finely chopped ginger 1 tsp (optional) Oil for frying For Tomato Curry Tomatoes 3 Green chillies 2 Curry leaves 6-8 Cumin seeds 1 tbsp Fenugreek seeds (methidaana) ¼ tbsp Turmeric powder ¼ tbsp Red chilli powder as per need Coriander powder 1 tbsp Oil 1 tbsp Salt to taste Nylon Sev for garnishing Method Soak urad dal for at least 4 hours and later rinse it thoroughly (Some prefer to rinse well first and then soak later. Do as you prefer) Grind it using wet grinder, along with green chillies and ginger, adding little water. Remember the batter should be thick and not watery. Add salt, cumin seeds, coriander leaves (optional), and mix it thoroughly in one direction. This aerates the batter and make the wadas soft and fluffy. Now take a spoonful of this batter and fry it in hot oil over medium to low flame till they look crisp and are well cooked from inside, but remember the colour of vadas should not be very dark. Repeat the procedure for remaining batter.Drain on tissue paper/kitchen towel. Heat 1 tbsp of oil in pressure cooker, add curry leaves, cumin seeds and methidaana and saute for few seconds Add grated tomatoes and fry for about 2 minutes. Add salt, turmeric powder, chilli powder, coriander powder and fry for few more minutes Add around 3 cups of water and close the lid of pressure cooker and wait till 2 whistles. Adjust the consistency of gravy, as it should not be too watery Just before serving, place fried dumplings in the bowl and pour hot tomato curry over these. Garnish with coriander leaves and Nylon sev and serve immediately with hot Phulkas/Rotis. The Dumplings have tendency to absorb the gravy pretty fast, so always mix Vadas with curry just before serving. 3.2.2925 2.2.1

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Beeh Paalak~Lotus stem in spinach curry

Alka Keswani — Tue, 04 Nov 2008 23:52:58 +0000

Before the invasion of Paneer (cottage cheese) in Sindhi kitchens, Beeh or Lotus stem or kamalkakdi enjoyed the Numero Uno position,where festive food was concerned. Beeh and Dingri (mushrooms) were supposed to be the food for family functions, marriage ceremonies, festivals etc, when nonveg was restricted . Here is an information about Lotus stem that I collected from few wonderful sites . Lotus roots (or stem) nourishes the blood, removes blood stasis and improves blood circulation.Consuming the lotus root also helps your liver function effectively. It is highly lauded for strengthening the heart, stomach and spleen. Apparently, drinking uncooked lotus juice can stop internal bleeding and clear “heat” , while the cooked lotus root can treat anemia from heavy menstruation and promote greater energy.(source:The feastcrusade ) The underground(underwater) stem contains moisture 83.80 %, protein 2.70 % , fats 0.11% , starch 9.25 % , sucrose o.41 % and calcium. Vitamin B, vitamin C and aspirin (2 %) are also present in it(source Ayushveda) The rhizome itself can be eaten raw, or cooked with other vegetables. Its chambers can be stuffed; it can be battered for frying, whole or in slices, finely shredded and squeezed, its juice can be made into a rich, creamy tea that acts to relieve congestion of the sinuses, lungs and intestines. The rhizomes are also dried and ground into a powder to create a somewhat less effective (and much less tasty) tea that is available in most Asian markets.It could be pickled,chips could be sundried and later fried ,it could be baked etc etc. If you live in an urban area with an Asian market, don’t fail to look for this special food. Look for a firm, pinkish or grayish root. It should NOT have dark spots on it, or soft spots. When sliced, the channels should NOT be ringed with a dark brown or black lining: that is a sign that the root is old and past its usefulness. . In an Asian market, the roots are boxed and wrapped in newspapers or straw, in a cool place, and they remain quite healthy for quite a while that way.(source Geocites) So here is yet another Sindhi style lotus stem curry made in Spinach gravy, known as Beeh paalak . Beeh ( bhein/ Lotus stem) Paalak Print Beeh Paalak~Lotus stem in spinach curry Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Serves: 3 Traditional Lotus stem in spinach gravy recipe. Ingredients Lotus stem (kamalkakdi or Beeh ¼ kg Spinach ½kg Onions 2 medium sized Tomatoes 3 Ginger Garlic 10-12 cloves whole Garam masala(Tejpatta 1, cloves -2, daalchini ½ inch stick) Green chillies 3 -4 Salt as per taste Coriander powder 1 tsp Turmeric powder ½ tsp Oil 3 tsp Method Wash, peel and cut lotus stem into thin slanted slices Peel and grate onion and add it to pounded ginger,garlic and whole garam masala Take some oil in pressure cooker and add onion paste Fry it till light pink in colour and add pureed tomatoes along with green chillies Add some salt, turmeric powder and coriander powder Add chopped spinach and mix properly Add little amount of water, close the lid and wait for 3 whistles of cooker Now add lotus stem pieces and saute properly for at least 3 minutes Add some more water, close the lid and wait for at least 3 whistles. Later check whether Beeh is cooked or not, or else cook it further accordingly Another option is to boil the Beeh first in salted water and then add into spinach and cook on the low flame till Beeh absorbs the flavour of spinach 3.5.3251

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Kachalu(Arbi)And An Award For Authentic Recipe

Alka Keswani — Sat, 21 Jun 2008 08:13:49 +0000

Kachalu or arbi (Colocasia root) is very popular amongst Sindhis.It is basically root of Patra leaves (the same leaves which are used to make Aluwadis). It is relished in variety of ways, like boiled kachalu, fried kachalu, stuffed kachalu and also kachalu chaat.Watch out this space for all these recipes, that I am gonna share here, soon ! Kachalu tuk is not a healthy choice if one wishes to cut off oil consumption, but for those who crave for fried, crispy stuff to spice up plain dal-roti here is a traditional recipe: Print Kachalu(Arbi)And An Award For Authentic Recipe Rating 5.0 from 1 reviews Prep time: 5 mins Cook time: 25 mins Total time: 30 mins Serves: 2-3 Arbi took, or deep fried Arbi/ kachalu , easy to make and crispy delicious side dish that goes well with Dal rice Ingredients Kachalu (250 gms) Salt Oil for frying Turmeric powder ¼ tsp Coriander powder 2 tsp Red chilly powder ½ tsp (or less) Garam masala powder (totally optional) ¼ tsp Chaat masala powder (again optional) ¼ tsp Method Wash and boil kachalu with two spoons of salt till half done.If using pressure cooker just boil it till one whistle Let it cool and peel it properly. Prick with fork or tooth pick at few places. Sprinkle some more salt and half fry it in a frying pan on medium flame till almost done (you can prick with knife and check, if knife digs in swiftly then its done) Remove kachalu from pan and gently pat each, with palm to flatten it (be careful as the kachalu tends to break) Deep fry again till crisp and brown Empty the pan (remove all the oil), sprinkle some more salt (you can first taste it a bit to check how much salt you need to add ), add dry masalas and serve immediately You can boil and fry kachalu for once till done and then keep it aside.Then just before serving deep fry it again to enjoy them crisp Goes well with Dal chawal, saibhaji,Tidali daal, bhugha chaanwara etc 3.5.3251 And now let me share my happiness with all you dear visitors 🙂 In month of May I had participated in Pooja’s VOW JFI BELL PEPPERS event and that was my first ever entry for any food event.Not in my wildest dreams had I imagined that the Dhaas shimla mirch recipe would be appreciated so much and would actually win me an award . Thanks pooja for holding such an event and thanks to all those visitors who voted for me…I can never thank you all enough !

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