Indian snacks Archives | Sindhi Rasoi |Sindhi Recipes

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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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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Vegetarian Fish

Alka Keswani — Wed, 24 Dec 2008 05:57:08 +0000

Few days back I was STUDYING with my kid and preparing him for his exams.And all the mothers (ok.. fathers too) know how many questions are bounced at us by our little wonders, during such study sessions So while revising his Gk syllabus he asked me what does goats eat….I replied Grass Pat came another question….Then why its mutton is called NON-VEG ?? Ahem ..I was boggled for few seconds,then I composed myself and answered him that Goat is veg. (herbivores) but people who eat its meat are called Non-vegetarians. And if you think he was satisfied with this answer and that he didn’t bombarded me with more questions then probably you haven’t yet came across a six year old lad 🙂 Amused by the topic he started, my mind wandered to one of the email that I got from a visitor of my blog and I, like a weirdo started searching for the mail with eye catching recipe named “Vegetarian Fish “. This is a recipe from Uncle Basantlal Nagdev, who has posted more than 100 recipes on Orkut, and many of his creations are lying in my (email) Inbox too. After trying this recipe, be assured that Iwill experiment with more of his recipes and will gradually share them with all of you So for now, here is the Recipe of FISH which is made from Arbi (Kachaalu), it looked like fish (well umm …almost), tasted like fish and come to think of it that my kitchen too smelled FISHY Print Vegetarian Fish|Arbi snack Rating 5.0 from 1 reviews Prep time: 15 mins Cook time: 40 mins Total time: 55 mins Serves: 2-4 A unique Arbi/ kachalu or taro root snack that taste like fish. Ingredients 250 gms. Arbi (Kachalu /Taro/Colo cassia root),boiled and mashed. 1 tbsp ginger-garlic paste ½ tsp green chilly paste 3 tsp. tamarind (imli) paste or freshly squeezed lemon juice of 1 lemon (or more) Salt as per taste Black peppers to make eyes of fish ½ cup fresh bread slices (crumbled) Rava (Sooji) to coat the "fish" Red chilly powder, Amchoor powder and /or chaat masala to sprinkle Method Boil Arbi with enough of water and 1 tsp of salt till 2 whistles of pressure cooker (or if in pan, boil them till cooked) Peel and mash the arbi and add bread crumbs, salt, ginger garlic paste, green chilly paste and tamarind paste or lemon juice Mix very well, if the mixture is sticky, apply some water or oil Take a small portion of this mixture and shape it into FISH LIKE (or you can give any shape you like) Place black peppers in place of "eye" Coat with Rava and shallow fry till light golden.Sprinkle some "chaat masala", red chilly powder and amchur (dry mango powder) Enjoy this Veg. Fish with rings of onion, tomato slices, chutney/sauce. 2.2.1 Ps:Uncle Ji i hope i had done justice to your creation and not made a mess of it 🙂 Other recipe of Arbi Kachalu Other Guest recipes: Daag Bhat Dhaas Karela Mirani Khichdi

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Chaap Chhola~Chole Patties

Alka Keswani — Mon, 13 Oct 2008 00:38:03 +0000

There is a happening place, a bit far from our home called GOL MAIDAN (circular garden), which is famous for the Thela food (food sold on carts).The tangy panipuris and batar papdi are the most popular street food there, along with fresh juices, falooda ice creams, patties samosa and many more ! Just on the opposite corner of Golmaidan’s main gate is Kishore patties waala, a person who started his culinary affair from a small thela and now is a proud owner of a huge shop.The pattise (patties/patty) served there are cooked on a huge griddle swimming in fat that gives it a nice golden brown, perfectly crisp crust. These tiny patties, are then placed in”dona“-a bowl made from dried leaves, topped with simmering rich gravy chola ,with a dash of chutney and sliced onions.Once you grab that parcel, be sure every person passing by,will know what you are carrying (the heady aroma ofcourse) until you reach a place to unwrap the dona and wipe out the whole stuff, burping cheerfully after consuming calories enough for a person to survive for few days without food! Though it is not possible to recreate that sinful magic at your homes, but still I tried making these with a tiny blob of butter. No marks for guessing how much I missed the original taste of Kishore’s Patties ! Nevertheless they turned out better than usual (one without butter) So here is the recipe, do try it with or without butter! Chaap Chhola: Recipe of patties is already given here Sindhi chole served with patties are made from kabuli chana unlike the regular Ragda. Here is a bit of info that I would like to share (Source: here ) From a nutritional standpoint, chickpeas are an excellent source of protein, proteins that are devoid of purines, and are therefore ideally suited to those who suffer from gout. With respect to other legumes they have a higher fat content, which makes them more caloric; they are therefore not what one wants during a diet. However, they are quite rich in calcium, making them a good choice for combating osteoporosis, are also rich in iron, and are an excellent source of fiber. They’re instead sodium-poor, which makes them a good bet for those on reduced sodium diets. Please note: The recipe given below is inspired by Punjabi style Chole. Shall share the authentic Sindhi style curry recipe soon. Print Chaap Chola~Ragda Patties Rating 3.0 from 1 reviews Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Ragda pattie is a famous Indian style Potato patty served with hot legume curry, favorite street food of Indian.Though ideally Vatana is used to make ragda, here Garbanzo beans are used instead. Ingredients For Chole Chickpeas or Kabuli chana 250 gm Onion 2 Tomatoes 3 Garlic 4-5 cloves Ginger Green chillies 3(or as per need) Garam masala powder 1tsp Salt Turmeric powder Red chilly powder Tamarind water -few spoons(depending upon the taste preferred) Oil 2 tsp or more Method Wash and soak chickpeas for atleast 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) In a pressure cooker, pour some oil and fry onion till brown in colour Cool and grind fried onions along with ginger, garlic, chillies and tomatoes Now pour this mixture again in pressure cooker, add some salt (remember there is already some amount of salt in chickpeas), garam masala powder, chana masala (optional) and fry it for 2-3 minutes Now add half boiled chana and fry it further for about 5 min Add some water, close lid of cooker and wait till 2-3 whistles Add some tamarind paste and coriander leaves and simmer for 2 min Adjust the consistency of gravy, it should be not too watery, nor too dense For Serving, in a plate cut open (horizontally) each Pattie from the center, pour few spoons of chole (chana/ragda), garnish with slices of onions and some coriander chutney (optional but highly recommended) and fresh coriander leaves. Serve it immediately,with bread or soft buns,or enjoy it just like that 3.5.3251 This plate of simmering ragda pattise is on its way to Sra’s When my soup came alive , who is hosting My Legume Love Affair (4th helping), an event kick started by Susan of The well seasoned cook

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