14 Vegetarian Sindhi Thali meals

Alka Keswani — Sat, 29 Jan 2022 08:30:44 +0000

When I started sharing some Sindhi Thali spreads on Instagram (Sindhirasoiofficial) and Facebook page (Sindhirasoi.com), I started receiving many requests to share the recipes of each dish presented in the Thali. So I thought to share the details of all the Thali meals in a blog post for easy reference! Most of these meals were cooked across the year, though some are from the distant past. I haven’t meticulously planned the menus of these Thalis and the dishes were cooked depending on the seasons and availability of the ingredients during the lockdown, in the past year or so. Hence some dishes appear repeatedly in the Thali meals, shared below. Looking at the popularity of these Thali meals, I am now thinking of making well planned Sindhi Thali meals to share with you all. For now, do check some of these Sindhi Thali spreads and do let me know which of these appeals to you the most! Also do share with me your Sindhi Thali meal ideas. I will try to cook the combination in my kitchen and share it here! BTW my blog Sindhirasoi.com is now 14 years old! Yes, this blog was created on 29th January 2008 and to celebrate the 14 years of learning, un learning, of receiving awards, rewards, accolades and recognition, love and adulation, allow me to celebrate it by sharing 14 Vegetarian Sindhi Thali meals with you all! So here are some Sindhi Thali Combos! Sindhi Thali #1 Chithyal Gogrun (Mashed Turnips flavored with green garlic) Juar Jo Dhodho (Patted Jowar roti) Khichdi (Rice and Mung dal chilka cooked till soft) Gogrun Ji Khatain (Turnips Pickle) Curds and Salad Sindhi Thali #2 Beeh Palak (Lotus stem cooked with Spinach) Patri Khichn~i (Rice and Mung dal chilka cooked till porridge like) Basar Ji Khatain (Onion Pickle) Sindhi Thali#3 Palak Paneer Bhugha Chanvar (Rice cooked with caramelized onions and Khada masala) Gogrun Ji Khatain (Zero Oil Turnip pickle) Salad, Roti, Kheecho (Khichiya papad) Matho (Raita). I have made Bathua Raita and though it is not a traditional Sindhi dish but it is made in Sindhi style i.e boiled bathua leaves, chopped and added to beaten curds and flavored with finely chopped chillies and ginger. This is how we (The Sindhis) make the raita with bottle gourd/Drumstick flowers etc. Sindhi Thali #4 Masoor Dal made in Sindhi Style (Whole masoor dal added to caramelised onions and cooked with tomatoes, chillies, ginger, salt, turmeric and water till done and finished with a tadka of garlic, curry leaves and cumin seeds) Seyal Bhaji (Mix Vegetable curry) Patate Ja pakora (Potato fritters) Beeh Ji Tikki (Lotus stem Tikki) Salad, Raita (Bathua Raita), Papad and Roti Sindhi Thali #5 Beeh patata ( lotus stem and potato curry), Dal Suji jo seero (Sooji halwa) Beeh patate ji tikki (Mashed potato and Lotus stem tikki) Bheendi kadhukash (grated mango pickle) Kachri (Flower shaped fryum made from rice flour), Sindhi papad Vangi (cucumber) Rice Phulko (roti) Sindhi Thali #6 Beeh Patata (lotus stem and potatoes curry) Bhugha Chanvar with peas and Meha (Apple gourds) Sanna Pakora (Double fried, crunchy fritters) Dyamun/J^ammu (Gulab Jamun) Boondi Raita Roti, Papad, Salad, Fryums Sindhi Thali #7 Jhang Pulao (Mix vegetable Pulao) Soya (Nutrela) Daag^ mein (Nutrela cooked in Sindhi style gravy) Roti, Cucumber, Fryums and Boondi Raita Sindhi Thali #8 Boiled rice Dal (mix of mung dal and chanadal) cooked with tomatoes and chillies and tempered with ghee, cumin, hing and ginger) Matho (Doodhi i.e Bottle gourd raita) Kheecha (khichiya papad), papad Taryal Patata (Potato roundels, shallow fried and tossed with turmeric, salt, chilli powder and coriander powder) Roti Alu tikki Karela Aur Ji Ras mein (fried karela cooked in a soupy gravy of tempered mustard, coriander powder and turmeric, flavored with pounded black pepper) Kesar flavored suji halwa Sindhi Thali #9 Bhuga Chanvar ( Rice cooked with caramelized onions) Saibhaji (Sindhi style Spinach sabzi) Taye waara patata and vaangan (Tawa/pan fried potatoes and brinjal) Boiled and roasted Cholia ( Sawa phota/ Hara bhara) spiced with turmeric, coriander powder, chilli powder and amchoor. Roti, salad, curds and fryums Sindhi Thali #10 Dal Chanvar (Dal and Rice) Daas Karela ( Dhaage waale karele) Sanna Pakoda ( Double fried fritters) Macrolyun Phoolpatasha ( A traditional Sindhi dish made by cooking Elbow pasta and Makhana in onion tomato gravy) Gajrun jo seero (Gaajar Halwa) Gogrun ji Khatain (Turnips in Kanji style pickle) Kachumber (cucumber, onions and tomatoes spiced with salt, chilli powder and lemon juice) Papad and Roti Sindhi Thali #11 This is a Thali most suitable for a new mother. As per Sindhi tradition, a new mother is supposed to have home made, nutritious food without onions, garlic, garam masala, turmeric etc, for the first forty days. Known as Viyam Ja Khada (meaning, post- partum food or food after child birth) the above thali is made as per the dietary restrictions for a new mom. Carrots Chehro Phulko (Cumin, salt, pepper flavored roti) Methi (Fenugreek leaves) Singyun Tamate mein (Drumsticks cooked in tomato gravy) Tooryun (Sponge gourds) Phote mein Karela (Bitter gourds cooked in Cardamom flavored curry) Lolo (in the centre of the Thali). Rajgira ladoo (Not home made) Tring (placed out of the Thali) For More details about the diet or for the recipe of each dish, please click here! Sindhi Thali #12 Tidali (3 dal mix) Juar Jo Dhodho(Patted Jowar Roti) Vangan (Tawa fried Brinjal) Bartho (Brinjal Chutney) Kachumber (Onion rings marinated with salt, chilli powder and lemon juice) Mint Coriander chutney Sindhi Thali #13 Lun~ak (Purslane) (Recipe coming up next) Churi Khichdi (Dry Khichdi i.e rice and mung dal chilka cooked with salt and water) Karele Ji Chhill (Sun dried bitter gourd peels, toasted on a griddle with a tsp of ghee/oil) till crunchy. Mirchan Ji Khatain (Bhavnagri chillies pickled in lemon juice) Curds, Roti, Cucumber and Papad Sindhi Thali #14 The most Popular Sindhi Thali I have ever made!Starting from roti, in clock wise direction: Shikarpuri Phulko (Simple whole wheat flour Roti) Koki Baat Jo seero (A sweet made from broken wheat) Sindhi Kadhi Saibhaji (Sindhi style Spinach cooked with assorted vegetables and lentils) Dal (Yellow lentils) Das meha Boondi raita Kachalu and Alu Took(Crisp fried Taro root and potatoes) Sanna pakora (Double fried gram flour fritters) Attey ja Ladoo (Whole wheat flour ladoo) Tosho (A sweet made from flour and sugar syrup) Steamed rice topped with Sindhi Boondi Sindhi Papad and Kheecha (Khichiya papad) Gathri pickle /Bheendi/Kadhukash (Mango pickle, on the top left, outside Thali) So if you were to cook/share a Thali meal with your friends/Family, which of the above meals would you love to share? Do let me know in the comments. Also, if you think that this post is worth sharing, then please do so! Don’t forget to tag me so that I can thank you personally!

The post 14 Vegetarian Sindhi Thali meals appeared first on Sindhi Rasoi |Sindhi Recipes.

An Indian Sweet without Sugar(khaskhas jo seero)

Alka Keswani — Thu, 28 Aug 2008 21:42:03 +0000

Khas khas or poppy seeds are usually used in Indian cuisine in making gravies and because of its highly nutritive nature it is also used in breads, cakes, cookies, pastries, curries, sweets and confectionery. Poppy seeds are like tiny hard grains. The Western type is slate blue; the Indian type, off-white. Both are kidney-shaped. They are similar in flavour and texture and their uses are interchangeable. The seeds mature in a capsule left after the flower fades. They are widely available in a dried form.It gives out a mild sweetish aroma when roasted or baked And its flavour is Mild until heated, then it becomes nutty, with sweet-spicy under-tones.Source(epicentre) This Indian sweet/dessert/pudding called Khas khas jo seero is made by my Ma-in-law on every Rakshabandhan (An Indian festival ,when sisters tie a sacred thread on wrists of their brother/s as the symbol of bonding between the siblings) Generally the trend is that Mithai or anything sweet is made for brothers on that day.Hence Ma makes this every year and not only her brothers but all the kids in family and elders too, wait for this occasion just to relish this sweet made by her. The most awesome thing about this sweet is that it can be made without using any sugar and still taste as sweet as sweets are supposed to be.Kidding???NAAAAAAH Actually the milk and khaskhas when cooked together imparts natural sweet taste to the seera and moreover chuhara and raisins serve as perfect sweet bites. So you wont miss the presence of any artificial sugar (no need to add sugar substitutes )Yes if you want it more sweet, you always have an option to add sugar. This is for you Asha Chand Ji, in response to your sugar- free- sweets- suggestion This recipe is of Ma and the above pic is of seera made by her.Hope you all will drool and enjoy! Print An Indian Sweet without Sugar(khaskhas jo seero) Rating 5.0 from 1 reviews Poppy seeds or Khas khas halwa enriched with dry fruits and nuts.A traditional winter sweet ! Ingredients Khas khas (poppy seeds)150 gm Milk 800 -850 ml (less or more will just affect the final richness of the sweet so go ahead and experiment) Vegetable oil 3-4 tablespoons Green cardamon (choti elaichi) 6-7 Mixed Dry fruits like Chuhara (dried dates), almonds, khishmish (raisins) and unsalted pistachios, all chopped into thick slices (except khishmish). Use as much quantity as you want, but at least 100 gm each Sugar (optional), around 200 gm or as much preferred. Method Soak khas khas in water for 5-6 hours. Later rinse it few times (you can use tea strainer) and let all the water drain out completely,through the strainer. Now grind this khas khas with some vegetable oil.Water or milk if added while grinding, could create lots of spluttering while cooking.So its better to use oil. Grind it till a coarse mixture is obtained. Now in a heavy bottom pan or kadai, add 2-3 tablespoons of oil.Let it heat properly, then carefully add the khaskhas paste. Beware of spluttering (you can immediately close the pan with a lid). Add elaichi now. Now roast the mixture on high flame, stirring continuously till a nice aroma of khas khas fills your kitchen.The paste should look pinkish in colour and the raw smell of khas khas should be gone.Don't over roast it, as that would give a bitter taste to the final halwa. Then carefully add about a cup of boiled milk,bit by bit and mix carefully.Add all the dry fruits now. Lower the flame, keep on adding some milk (about half cup) in intervals and let it be absorbed by the khaskhas,till khaskhas is cooked.You might need about 800 ml to 850 ml of milk to achieve this target 🙂 The final seera could be of semisolid consistency,or as shown in picture--- a dry form, which could be obtained by cooking seera till oil separates out Garnish with some cashews /almonds/pistachios and serve with love. Notes Some people find it hard to bhuno the poppy seeds, and to judge what is the correct time to stop cooking khuskhus, so many times either they overcook or under cook it. So the simpler method could be, to boil the milk first, add the chuhara, let the dried dates cook for sometime and then add the khaskhas ( No need to grinding then). Cook on low heat till the milk is almost absorbed.Add rest of dry fruits, stir well, add oil/ghee, sugar and give it a nice mix. Cook on lowest flame till sugar gets absorbed and the oil starts separating out.Though the procedure is time consuming, but not much of technicality involved here. Taste wise both taste equally good. 2.2.1

The post An Indian Sweet without Sugar(khaskhas jo seero) appeared first on Sindhi Rasoi |Sindhi Recipes.

Halwa Archives | Sindhi Rasoi |Sindhi Recipes

14 Vegetarian Sindhi Thali meals

An Indian Sweet without Sugar(khaskhas jo seero)