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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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Ubaaryal Phota|Boiled Fresh Garbanzo Beans

Alka Keswani — Wed, 16 Jan 2013 09:38:58 +0000

A plateful of ‘Ubhaaryal Phota’ or the boiled, whole (in pods) fresh garbanzo beans stirs memories in many a hearts, particularly if you belong to the ‘pre gizmo-freak generation’. The generation that never got bored despite of the absence of social media networks, 3GS, WiFi, smart phones, X-box, infinite TV channels and coffee shops to hang around with friends. Now when I hear my son complaining about how often he feels bored of his board games, Cartoon channels, baseball and unlimited access to books and computer games, I can’t help but sit and wonder; what was it, that kept us happily occupied, while we were kids? There were no dedicated cartoon channels back in 70s and 80s and maybe that was the reason that a Sunday treat of ‘He-man’ or ‘Ducktales/Talespin ‘ excited us so much. The only board games that normal middle class family kids (proudly) owned were probably Chess and ‘Nayavyappar’ (Desi Monopoly game) and of course the best game to keep us involved on hot, lazy afternoons of summer vacations was Carrom (The ‘strike and pocket’ board game’). Unlike the outdoor games these days that demand truck loads of money to be spent on branded sport shoes, head gears, expensive sports clothes and stuff like that, our outdoor games were cheap and inexpensive. We seldom got bored of playing ‘Chuppa Chuppi (ice spice), ‘chor police’ (chase game), ‘khokho’ (Again, a ‘Run Chase’ game), ‘ Nadi kina pahad’ (river or mountain) ‘Sata Thikryunh‘ (the seven stones games), skipping and many more. Now the coach demands branded cricket bats, fashionable sports caps, shorts, expensive foot ball, imported skates, high quality rackets etc etc, if we wish to send our kids for sports activities. And what did we used, back then? A ‘soti’ (dhobipatta) was used as a bat, and any ordinary rubber ball was used to enjoy a game of cricket. The abandoned flat pieces of asbestos sheets were used to play ‘seven stones’ games, the cheap marbles to play ‘Kanchey‘, any ordinary rope was used for skipping and majority of outdoor games required nothing but physical activity, team spirit, enthusiasm and ample open space. As a kid from a middle class family, living in a small town, I never had access to a full fledged books library. Enid Blyton, Ruskin bond, Roald Dahl etc were unheard of, during that time. But we had array of local writers, some gems who knew how to weave in, simple day to day conversation and activities into lovely stories. The Panchtantra, Jakarta tales, Chandamama, Amar Chitra Katha, Diamond comics, Tinkle, Champak and many such books and comics kept us entertained for decades or so. We had our local favorite characters like Chacha Chowdhary, Suppandi, Shikari Shambu etc, along with some ‘eemported’ ones like Spiderman etc. Not that the situation is hopeless now, considering that the kids now are ‘well read’, gadget friendly and probably more smart than us but I often cringe at the amount of money spent on the kids,just to keep them occupied and physically active. Why the parents/societies/schools are hell bent on ‘constructive and planned’ playing schedule, with the emphasis on having proper sports gears? Is nonconstructive playing that bad? I am often looked down upon, by the new age moms when I buy hindi comics for my kid. I cant understand how is it gonna shake the earth, if he reads a Tinkle along with tons of Geronimos and Famous Fives? Why can’t I tear off the remaining blank pages from his old notebooks and use them for making worksheets or for his Math practice instead of purchasing reams of papers? Why do parting birthday gifts need to be stereotypical colours/tiffin boxes/water bottles and not some home made goodies ? Why is it so that a birthday party of kid means to have Pizza from a Pizzeria on the menu? Is it really the time crunch that we, the parents, rely on quick fix meals rather than home made stuff? While my own kid wanted to ‘treat’ his friends with Pizza at his birthday party, I made sure to serve kids at least few things that were healthy and home made. I have nothing against the changing pattern of the likes and dislikes of kids, or people in general, but what amuses me is their obsession to spend money and to value the happiness and satisfaction depending on the price tag ! Not wishing to continue the rants, I would quickly switch over to the boiled fresh garbanzo beans..well in our school days, all we looked forward to , was some nice ‘after-school’ snack once we hit our homes. And no, we never used to get a packaged health drink, or any so called, ‘sugar free natural’ tetra packed juice. The heat and serve packaged soups were unheard of, and so were the ‘healthy cornflakes’. Our after school snacks used to be the humble Upma, Poha, Cheela, Idli, Toasters (Toasted stuffed sandwiches, often stuffed with spiced potatoes, or Onion and tomato stuffing), omelet sandwich . Once in a while, we got to indulge and so there would be Vada pao, Pani puri, Sevpuri, Bhelpuri, or Pakora sandwich (Fritters sandwiched in local dinner rolls). Then there were seasonal varieties too; the corn on the cob, roasted over charcoals, boiled Singharas (water chestnuts),Ber (Ziziphus mauritiana and many other varieties), Kunhey Ja Beeh (Steamed/ boiled lotus stem cooked in earthen pots, relished with mint coriander chutney) or even a plateful of boiled whole peanuts in the shell, ‘D^adhree‘ (a tiny pea pod, not sure what it is known as, in other languages) and of course the boiled and spiced up fresh garbanzo beans, just locally produced and seasonal veggies and fruits ! One of our favorite past time used to be, was to search and pluck the pods amongst the bunch of leaves and stems of garbanzo. Once plucked, these were snapped between fingers and the vibrant green beans were a delight to munch upon, just like that…no rinsing, no cooking and no seasoning required. But it doesn’t mean that the boiled beans tasted any less..the juicy, mildly salty and spiced up beans were a delight to eat. Ah the pleasure of gently squeezing the whole boiled pod, and savoring the spiced up water, that gushes out from the pod, as you pop in the tender mildly seasoned fresh bean! Bliss!!!!! And the best part is, you get a zero oil, healthy snack ! Boiled Fresh Garbanzo Beans might remind you of Edamame, a famous Snack/appetiser from Japanese cuisine. These beans are called Phota in Sindhi, Cholia in Hindi and Harbhara in Marathi. You can boil these fresh beans intact, or steam, or boil it after shelling, roast the shelled pods with little oil and season well, add raw to salads, add steamed pods to cutlets or puree the steamed ones and knead a dough to make healthy parathas..innumerable ways to enjoy the little greens! And the recipe..well, there is hardly any, but still for the heck of it, here we go… Print Ubhaaryal Phota|Boiled Fresh Garbanzo Beans Rating 5.0 from 3 reviews Prep time: 1 min Cook time: 5 mins Total time: 6 mins Serves: 2 Fresh Garbanzo beans either boiled or steamed, seasoned with spice powders. Ingredients Plucked fresh garbanzo beans 150 gm Water for boiling 2 cups or more Salt ½ tsp (more or less, as per your choice) Turmeric powder ¼ tsp (optional ) For Seasoning (Use as much preferred) Red chilly powder Coriander powder Amchoor powder(Dry mango powder) /Chaat masala powder Method Rinse well with water, the plucked garbanzo beans Boil with enough water and salt, and add the turmeric (optional) If using pressure cooker, just cook till the pressure builds up and you can hear that hissing sound. Put off the gas before the pressure is released. If boiling in an open ban, just use water more than 2 cups and bring the water to a boil.Lower the flame, a bit, and add salt, turmeric and fresh beans and cook till the pods/beans are al dente (roughly, for 3-5 min, or so). You can also steam the beans using salted water.(Approx. 6-8 min.) Once boiled/steamed, drain the pods, well, and serve immediately, but not before seasoning it with coriander powder, red chilli powder and Amchoor powder 3.1.09

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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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Bread Pizza for the Birthday Boy

Alka Keswani — Wed, 03 Dec 2008 02:24:45 +0000

Pizza at SindhiRasoi ?? I expect this reaction from everyone , very obviously , Since Pizza is not even remotely related to Sindhi Cuisine. But this is an exception, because it’s my Apple of Eye’s Birthday Tomorrow ( 4th December). Yeah, My Son (ok ok Our son …Happy Honey ? ) Will turn SIX tomorrow. So as I was discussing the menu for his Birthday- lunch box, bubbling with excitement he replied …..Bread Pizza .The day he saw this lovely looking bread covered with melted cheese at Srivalli’s Spice your life, he ask for some, almost everyday, since then. The fun part is that he can himself fix the dish ( except of course chopping and cooking part) and that makes him more happy. I tweaked srivalli’s idea a bit and used some fresh vegetable toppings to make it more healthier. And believe me, it tastes as good as those branded pizzas. My son insisted to put up this as my new post on his b’day, so here I am with this simple, quick fix healthy Pizza …just for you…. my adorable Kid ! Print Bread Pizza for the Birthday Boy Prep time: 5 mins Cook time: 5 mins Total time: 10 mins Serves: 1 Healthier bread pizza, brown bread slices topped with assorted vegetables and cheese Ingredients Brown bread or whole wheat bread slice 1 (adjust portions according to requirements) Butter to spread on slice Finely chopped capsicum,Tomato, onion, cabbage (grated) 2 tsp Cheese (whichever available) to cover the topping (use as much preferred) Salt just a pinch Black pepper (optional) a pinch Tomato ketchup Oregano (optional) a pinch Method Roast the bread slice only on one side, till bit crisp.You can use pan or griddle on stove top.Skip this step if you are using Microwave. Now on roasted side apply some butter,spread chopped vegetables to cover whole slice, sprinkle some salt, pepper, oregano (optional) and cover it with grated cheese Now put it again on griddle or pan or microwave it for a minute or till cheese melts. In case of pan or griddle put the flame on low, cover the bread with some dome shape vessel (in such a way that it doesn't touch the bread surface) and place some weight over it, since the bread turns crisp too fast while cheese needs some time to melt When cheese melts (taking care that bread shouldn't burn), place it on a serving plate and cut it into four pieces and top every piece with a dash of tomato ketchup. Watch your kids wiping the plate clean and asking for more 2.2.1

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