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Suwanjhre Jo Matho|Moringa Flower Raita

Alka Keswani — Tue, 01 Mar 2022 13:30:07 +0000

Suhanjhro/Suwanjhro or Moringa (Drumstick) flowers are nutritious edible flowers and are generally found in Mumbai markets from around December to February. It is time consuming to clean (pick), wash and cook the flowers and not many appreciate the earthy flavor of Drumstick flowers. I love Moringa flowers and I generally have it in two ways..either cooked as a Moringa-lotus stem curry called as Suhanjhro (Suwanjhro) in Sindhi (Click here to check the recipe) or else in the form of a Raita. My mom would often boil the flowers and refrigerate a portion of it, to make the raita, later. Many find it difficult to clean/pick the moringa flowers and some don’t know the correct process of cleaning/washing/cooking these flowers. Tips to clean and cook Moringa flowers: 1) Always buy the flowers that look fresh (not bruised or discolored) as the flowers tend to rot very rapidly. 2) Make sure there are more buds than flowers as the buds are more flavorful. Buds also have a little more shelf life than flowers. 3) As soon as you buy the flowers, spread those on a news paper or a winnow and keep it in sunlight for 10-15 minutes, if possible. Keep a watch to check if there are any wiggling insects. 4) Pick and discard visible thick stems, leaves, rotten flowers, if any. 5) Take handful of flowers and buds on a plate/ winnow/ newspaper and carefully pick and discard thin stems. 6) Repeat the process till all the flowers are sorted. 7) Ideally you should boil the flowers immediately but if you need to store it, then pack the flowers in a ziplock bag and place in the refrigerator. Boil the flowers as soon as possible. 8) Before boiling, place the flowers in a huge bowl and cover with water. Stir with fingers. Collect the floating flowers and buds and place in another bowl. The thin stems, mud, grit etc will settle down in the water. Discard the content that settles down and repeat the process for 4-5 times. This process is known as Aathrayan in Sindhi. Do check this video to understand the process in a better way. Once cleaned, place the flowers and the buds in a pan, cover with water, add some salt and boil for 15-20 minutes on medium flame. Drain, squeeze well, add water again, stir well, drain, squeeze and repeat 2-3 times. This reduces the bitterness of the flowers/buds. Cool and either use it right away or freeze these after packing in a ziplock bag. When required, thaw the frozen flowers, add boiling water, let it rest for 10 minutes, squeeze and use it in curries, soups or make the raita following the recipe shared below. Print Suwanjhre Jo Matho|Moringa Flower Raita A nutritious and delicious raita made using boiled Moringa flowers, the dish called Suhanjhre (Suwanjhre) jo Matho is a favorite of many Sindhis. Ingredients 1 Cup Curds ½ cup of boiled Moringa flowers Salt as per taste Water as much preferred ( I used half a cup of water) Half of a green chilli, finely chopped (seeds discarded) Pinch of grated ginger Black pepper powder and red chilli powder to garnish Fresh coriander leaves to garnish Method In a mixing bowl, take curds and whisk it well. Add water to dilute the curds so as to make a raita. Add boiled moringa flowers that are squeezed well. Make sure that the flowers are cool to touch. Hot or warm flowers will spoil the raita. Add salt, chopped green chilli, grated ginger (a pinch) and mix well. Adjust the consistency and salt. Garnish with pounded black pepper corns/ pepper powder, red chilli powder and coriander leaves. This raita tastes better if refrigerated for 20-30 minutes before serving. If you do not consume cold food, then just allow the raita to stand for 10-15 minutes at the room temperature. The flavors merge/develop well this way. Relish the nutritious raita as a side dish with the meal of your choice. 3.5.3251 And here is the Recipe video of Moringa flower Raita:

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Singyun Tamate Mein~AlifBe~41

Alka Keswani — Wed, 13 Oct 2021 14:33:29 +0000

‘Singyun (सिङयूँ) Tamate mein‘ literally means the drumstick pods or sehjan ki phalli, (cooked) in a tomato gravy. It is considered one of the best dishes to have when you need to consume something nutritious and light on tummy. It is also mandatory for the new mothers to consume drumstick pods/flowers as a part of healing and nourishing ‘Viyam Ja Khaada‘ or the post partum diet for the first forty days after child birth. Though while making it for the lactating mothers (for 40 days) the recipe varies a bit , this is a very basic recipe and one can use vegetables of choice, instead of drumsticks. Singyun Tamate mein Recipe Video: And though ridge gourd, smooth gourd, apple gourds (Tinde), potatoes are some of the popular options, this ‘Tamate mein’ style curry could be made using plenty of other seasonal vegetables. Personally, I prefer onion tomato based curries i.e ‘Daag^ mein’ over the tomato based curries but I do make it occasionally when I need to make a quick side dish with dal and rice or with the runny Khichdi. And oh! Singyun Tamate mein is the dish for the 41st Consonant of the AlifBe of Sindhi Food series. The consonant is ڱ in Sindhi, ङ in Devanagari and ‘ng‘ (or G~), as in ‘SiNGing’, in Roman Sindhi. Perhaps no word begins with this consonant and hence I have picked ‘Singyun Tamate mein’ for this peculiar consonant. Print Singyun Tamate Mein~AlifBe~41 Drumstick pods (Sehjan Ki phalli) cooked in aromatic tomato based gravy. Ingredients 3 small Tomatoes 2 Drumsticks 1-2 Green chilli/es 1 inch piece Ginger 7-8 Curry leaves 1 tbsp Cumin seeds 2-3 Green Cardamoms 1 tsp Turmeric ½ tsp Red chilli powder 1 heaped tbsp Coriander powder 2 tbsp Oil/Ghee Water 1 Cup (Or approx. 225 ml) Coriander leaves for garnish Method Rinse with water, scrape off the outer layer slightly and cut drumsticks into 2 inch pieces each. Blend tomatoes, chillies and ginger to make a fine paste or you can just grate tomatoes and chop chilies and ginger. Heat 2 tbsp oil in a pressure cooker. Add curry leaves followed by cumin seeds and slightly crushed green cardamoms. When the cumin seeds turn brown, add tomato chilli paste. Add salt, turmeric, chilli powder and coriander powder. Mix and add drumsticks. Cook (Bhuno) for 5-6 minutes or till the oil separates out. Add a cup or so of water. Add coriander leaves and close the pressure cooker with the lid. Cook on medium flame and wait for one whistle of the pressure cooker. Switch off the flame. When the pressure subsides, open the lid and check the consistency of the gravy. Heat further if you require thicker gravy, or add some boiling water if you need soupy gravy. Garnish with more coriander leaves before serving. A dash of freshly pounded black pepper enhances the flavor of the gravy. In that case, reduce the quantities of green chillies and red chilli powder. If making for the lactating mother, exclude turmeric and red chilli powder (for 40 days). 3.5.3251 Want to learn how to write Sindhi Alphabets?Just follow these simple tutorials about Arabic Sindhi alphabets and see if Devanagari and Roman Sindhi (English) alphabets given alongside make it easier for you to understand Sindhi or not!

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Gyarsi (Ekadashi) Khadho For AlifBe~38

Alka Keswani — Mon, 13 Sep 2021 06:55:45 +0000

Gyarsi Khadho or the Sindhi Ekadashi food is my pick for the AlifBe of Sindhi food~ 38. The 38th alphabet in Persio Arabic script is گ in Sindhi, ग in Devanagari and ‘G‘ as in Ganga, in Roman Sindhi. Gyars: Gyars (Giyaras/ Igyas) is observed on the eleventh day of Hindu Lunar month. In each lunar month two Gyars (Ekadashi) are observed. Like many other communities, even Sindhi people observe the Ekadashi fast. Upvas or fasting as we call it, is an essential part of any culture. There are various ways to observe a fast and there are various types of fasts. Be it Chaliha, Lent/Shrove Tuesday, Roza/Ramadan, Karva Chowth, Teej, Navratri, Paryushan or any other religious or spiritual fast, the beliefs may vary, the rituals may be poles apart but the crux remains more or less the same i.e to connect with the Supreme power and to connect with your own-self in a disciplined way. For many Hindus, Upvas is a synonym of fasting or to abstain from food. For religious folks, Upvas or Upa (near/close)+ Vas (to stay/ live) is the time to get closer to his or her deity while for many spiritual people, upvas means to connect with their own self, to introspect, to control their desires, to stay in solitude and to become a better version of his or her self. Of course not everyone understands the true essence of Upavas and for many it just means indulging in a different way. We tend to look for tempting recipes using pseudo grains when grains are not allowed, we feast on fancy ‘satvik’ food cooked with ingredients that our ancestors never knew about, restaurants and eateries offer ‘fasting’ meals to ‘satiate’ your taste buds, the markets are flooded with all sorts of feasts to break your fast. I feel so amused! Well, I am not the one who believe in the moral policing and I am as much guilty as many of us would be, when it comes to feasting on a fasting day. We surely need to mend our ways! Coming to Gyars or Ekadashi, the day is considered to be a sacred day to worship Lord Vishnu and the Sindhis abstain from consuming meat, grains, beans/pulses, cereals, table salt (sendha namak is used instead) and spices except black pepper and cumin (many even avoid cumin seeds). Leafy greens and vegetables are also avoided in the Gyarsi (Ekadashi) food, by majority of Sindhis observing the fast. For those who observe Ekadashi, the Gyarsi breakfast generally consists of fruits or Kirng (Kin~g) i.e samo porridge. The porridge made from samo seeds could be sweet or savory (cooked with salt and black pepper). It is generally paired with shallow fried potatoes flavored with sendha namak and freshly pounded black pepper. Lunch consists of Gyarsi Bhaji and Dhodho. Video Recipe of Gyarsi Bhaji and Dhodho: Gyarsi Bhaji: A soupy, tangy curry is cooked with roasted samo flour (Bagar/ Varai) known as Sauri (sauvri) to which potatoes and boiled lotus stem are added. The curry is flavored with salt, pepper and tamarind juice. It is paired with Gyarsi Dhodho i.e a patted roti made from Sauri flour to which mashed boiled potatoes are added for the binding. Scroll down for the recipe of Bhaji and Dhodho! If in the season, Lahori Gajar i.e boiled/roasted or syrup sweetened sweet potatoes are also had on Ekadashi. Coconut, sago wafers, dates, peanuts are consumed as snacks or many consume sabudana khichdi in the evening. The above picture is shared by Mrs Urvashi Dama. This is Gyarsi platter and a particular dish that intrigued me was Kuttu Je Daro (dar-ey) Ja Dhokla or the Dhokla made from broken Buckwheat (groats), a traditional dish popular in some Sindhi subcastes (Do Nasarpuri Sindhis make this commonly?Please share any information you have). In the above picture you can see steamed Kuttu Dhokla and also the fried Dhokla. Urvashi Ji was generous enough to share the recipe of this lesser known dish. If you wish to get her recipe, just leave a comment in the comment section! Though Rajgira and Kuttu (Amaranth) puri and pakode are also had by some but many avoid the greasy puri pakoda. These are more popular with those who observe only one Ekadashi in whole year i.e Vadhi Gyars (Prabhodhini Ekadashi) and for many of us it is an occasion to relish Rajgiri and Kuttu (Buckwheat) puri/ pakora, the tempting Gyarsi patties and the tangy, off white colored Beeh alu curry sold in the shops and eateries in Sindhi populated areas on Vadhi Gyars. Print Gyarsi (Ekadashi) Khadho For AlifBe~38 Ingredients For Curry (Sindhi Gyarsi Bhaji/ Gyarsi Beeh patata) 3 medium sized Potatoes 100-150 gm Lotus stem ¼ cup Sauri flour 1 small tamarind ball Salt (preferably sea salt or rock salt ) 1 tbsp Black pepper powder 1 Green chilli (optional) 2 tbsp Oil 2 cups Water For Dhodho (Flat bread) Makes 3 200 gms ( 2 and half cup) Sauri (Bagar.varai/Samo) Flour Salt as per taste 1 tbsp Black pepper (crushed or powdered) 2 tbsp Oil (optional) 2 Mashed boiled potatoes Water as much needed Oil and ghee to cook roti. Method Soak tamarind in 1 cup of water for about 15 min, mash it properly, and discard the fibre and seeds. We will use the tamarind water only. Scrap off the peel of lotus stem and cut in slants (1-2 cm thick). If the stem is very thin in diameter, you can cut it in 2 inch long pieces (not slanted). Clean the stem thoroughly if their is any mud inside the pores. Use running water and tooth picks to clean pores. If you buy the stem that is closed at both the ends, there wont be any mud inside. Boil lotus stem along with water and few drops of oil, in a pressure cooker. You can use some raw papad instead of oil to hasten the cooking process. A good quality Beeh (Lotus stem) will soften in 2-3 whistles of pressure cooker. When pressure subsides, open the lid of cooker and drain lotus stem. Keep aside. Heat a pressure cooker and add 2 tbsp oil. Add add sauri flour. Roast it till slight change in colour is observed. Add water, salt, black pepper powder and potato cubes along with boiled lotus stem, tamarind water, green chilli (if using) and mix properly. Close the lid of cooker and wait for 2 whistles. Later, check the consistency of gravy and adjust accordingly. This curry is supposed to be soupy. It tends to thicken with time. This Sindhi Gyarsi (Ekadashi) Beeh patata are relished with gyarsi dhodha To Make Dhodho Take 200 gm of sauri flour , and mix salt, pepper, mashed potatoes and 2 tbsp oil (optional) Please Note: Adding oil will make Dhodho crisp while skipping oil will make Dhodho softer. Potatoes are added for the binding. So do not skip potatoes. Instead of using boiled potatoes you can use few chunks of potatoes from the Gyarsi Subzi. Mix everything well. Adding little water at a time, knead a soft dough. Grease your palms with little oil, take a portion of the dough and pat it between your palms (refer the recipe) video to flatten the dough ball as much as possible. Now grease a hot griddle (tawa) and gently pat the flattened dough rolling in circular motion with palm of your hand, till a thickness of paratha is achieved (since this is bit tricky, an easy way out is to take a clean polythene bag or butter paper and lay on kitchen platform. Now sprinkle some flour on this polythene sheet and place the dough, and then gently pat it in circular motion till a thick roti is formed and carefully pick it up and place on greased and hot griddle) Pour a little of oil and let the Dhodho cook on medium flame till small brown patches appear. Toss and cook on other side too. Repeat for the remaining dough. Enjoy it hot with gyarsi bhaji or with dahi The dough tends to get loose and difficult to handle with time. Hence make sure to cook the flatbread as soon as you knead the dough. 3.5.3251 And if you wish to learn how to read and write Arabic Sindhi, then you can watch these short videos that I make for letter formation!

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Sata Bhajyun|Chiti Kuni|Sindhi Style Seven vegetable mix curry

Alka Keswani — Thu, 10 Nov 2011 12:17:01 +0000

Sata Bhajyun/Chiti Kuni/Sindhi Style Seven vegetable mix curry is a traditional vegetable that is cooked on Diwali, in Sindhi Household. This Diwali, my generous neighbor visited us and brought along this delicious and healthy traditional Diwali Curry. Obviously I requested her to share the recipe too, since many of you have asked for this recipe number of times. Though Diwali is already gone, but I will still go ahead and share this with you all. After all , Diwali will come again next year ;-). So bookmark this recipe, practice cooking this for few times, to perfectly cook it next year for your family and friends and enjoy a blessed Diwali. So with tons of Thanks to dear friend and neighbor Priya Dadlani, for the Food, picture and Recipe, let us hop on, to the Ingredients and Recipe! (Note: You can use seven, less than seven or more than seven vegetables.Each vegetable imparts its unique flavor to the whole dish.Also, this vegetable is cooked in variety of ways.The following is the way it is cooked in my neighbor’s home) Print Sata Bhajyun|Chiti Kuni|Sindhi Style Seven vegetable mix curry Prep time: 30 mins Cook time: 60 mins Total time: 1 hour 30 mins Serves: 4 Sindhi Style Mix vegetable curry traditionally cooked during Diwali festival. Ingredients 11/2 bowl of mixed vegetables like French Beans, Carrot, Cauliflower, Peas, Apple gourd ( Details given in 'Method') Potatoes 2 small Arbi (Kachalu) 3 Boiled lotus root 5-6, 1 inch thick pieces. Okra 5-6 Handful of Chopped Spinach Handful of Fresh Fenugreek leaves Green coriander leaves 1 small cup Green chillies 2-3 1 small onion Ginger garlic paste 2 tsp Coriander powder 1 heaped tsp Turmeric powder ½ tsp Tomatoes 2 large ( boil and pureed) or simply grate these Oil 2-3 tbsp ( for good texture good amount of oil is needed) 1 tbsp of Rice flour and Besan each (optional) Salt to taste Method Firstly rinse well, all the vegetables. Par boil, Cauliflower florets, chopped French beans, shelled peas (skip boiling peas if using frozen ones), chopped carrot (Remember do not cut the vegetables too small, and do not over boil it. Just drop the veggies in hot water, wait for 1-2 minutes and put off the gas.) Strain the vegetables. Reserve the water.Do not throw the water in which vegetables were boiled. Peel and boil onion till transparent. Boil Potato till just done and dice into approximately 2 inch cubes. You can peel potatoes or use with skin on. Clean and boil lotus root (For details, click here). Boil Arbi ( Kachalu) till just done and peel. Cut each arbi vertically in 2 pieces. Let these cool properly. Coat each piece of Arbi with the mixture of rice flour and besan and deep fry for few seconds, till the flour layer forms a crisp covering. This is to get rid of slimy texture of Arbi. Wash, pat dry okra, cut off the ends and slit in middle. Sprinkle little amount of salt and deep fry for few seconds to get rid of its sliminess. Mince boiled onion, finely chop or process in food processor, spinach, methi and coriander leaves. Make a paste of green chillies, ginger and garlic. Take a thick bottomed pan, handi or pressure cooker and pour oil. Add minced onion and saute till pink. Add chilies- ginger- garlic paste, salt, turmeric powder and coriander powder. Cook on high heat. This is where copious amount of oil will help you, or else sprinkle some drops of water to avoid burning of masalas. Now add the green mixture (coriander leaves, spinach, methi), tomato puree and sauté on high heat till oil separates. Add all vegetables and mix very gently. Add some water (the one that you reserved after boiling vegetables) and let the mixture comes to a boil. Simmer and cook till the water is evaporated and vegetables takes up the flavor of spices. Be very gentle while mixing the vegetables or else you will end up with gooey mixture. If using pressure cooker, just close the lid of cooker and wait for one whistle. Switch off the gas and remove excess steam from cooker by holding the whistle up with spoon or fork. Optionally you can add 1 tsp of kitchen king to get a spicy flavor. 3.5.3251

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Baked Potato Chilly snack

Alka Keswani — Sun, 14 Aug 2011 08:51:44 +0000

August is here..for Indians its a month of festivals..for Sindhis its special too…Apart from celebrating Independence day and Raksha Bandhan, Sindhi female fraternity is eagerly waiting for Teejri festival, a day of fasting for us. But before the fasting day approaches, let me (and you are invited too..virtually though !!!) indulge ….the cravings for some spicy, hot food never go out of fashion for me. So here it is baked potato chilly snack. The day I saw thisrecipe, I was impatiently waiting for some free moments to cook the spicy, delicious, chillies coated with potato mixture. But considering the look on the face my dear husband, who keeps reminding me of the increasing waistline, the fried snacks would have invited some snarls from him. So finally decided to compromise on the richness and went ahead with the baked version of the otherwise sinful snack. And how did they turned out?? Well, honestly speaking, though the crispness was missing, these tasted awesome. With the fact that only few drops of oil were used, these make a guilty free snacking option :-). And since its more of a layer of aloo tikki wrapped over mirchi pakora, I will call it as a Sindhi recipe with a twist 😉 Thanks Nitu Didi for this lovely recipe. I loved it !!! Print Baked Potato Chilly snack Prep time: 30 mins Cook time: 25 mins Total time: 55 mins Serves: 2 Ingredients 3 Green chillies, thick one, less hot variety Salt Amchoor powder or chaat masala Lemon/lime 1 small For the coating: 3 large potatoes 3 bread slices 2 green chillies chopped (Add less if you don't it less spicy) Salt as per taste Cumin seeds 1 tsp Chopped coriander leaves Few mint leaves (optional) Bread crumbs to coat (optional..I didn't used any) Method Rinse well and pat dry thick green chillies. Slit these all the way from Calyx to apex (top to bottom).Remove the vein with seeds. Sprinkle salt,amchoor powder and dash of lime/lemon juice, and set it aside for some time ( I prefer to keep these for 4-5 hours ). Meanwhile, boil, peel and mash potatoes (better grate these) making sure no lumps are there. Dip bread slices in water and squeeze well. Mash and add to the mashed potatoes.You can use bread crumbs instead . Add salt, cumin seeds, chopped chillies, coriander leaves and mint leaves (optional) and mix well. Divide the mixture into three , roll and flatten each portion. Cover each chilly with this layer and make sure you make a tight roll of it.You can roll these in bread crumbs or give and egg wash for that crispness.I baked without any crumbs or egg wash. Bake/grill the croquettes by placing these at equal distance from each other on a baking tray or non-stick tawa. Pour 1 tbsp oil over the croquettes and grill for about 10 minutes( time varies from M/w to M/w). Flip the sides and grill again for 8-9 minutes or till the croquettes appear golden in colour. If frying, simply fry in hot oil, over high flame for first few seconds and then on medium flame, till crust is golden brown in colour and the chilly inside is cooked . Serve immediately with Ketchup/yogurt dip or chutney of your choice. 2.2.1

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