10 Winter Special Sindhi Dishes

Alka Keswani — Wed, 11 Jan 2023 08:49:07 +0000

Winter season in Mumbai is a boon for those who love to eat a variety of greens/leafy vegetables. Sarson ka Saag, Bathua, Saag of Hara bhara, fresh Methi, Paalak, green garlic etc make our meals so refreshing. Winters also bring a bounty of red juicy Carrots, plump pods of Peas, Kand, tender Radish and Sweet potatoes in the markets. Walking down the lanes of vegetable markets in this season means walking down the memory lanes, pausing at the carts loaded with winter produce, admiring the array of colors, sniffing the freshest vegetables and fruits, picking the best from the lot, remembering the food your parents/grandparents cooked, drooling at the thoughts of savouring your favorite seasonal food and eagerly heading towards home with the bag full of nostalgia. Winter season in Mumbai evoke memories of my Mother cleaning (picking) drumstick flowers by tilting the aluminium winnow to collect the rolling buds at one end. Memories of the friends in the neighbourhood chatting while enjoying Sawa Phota or the Choliya (fresh Garbanzo beans) picking pods from bunches of the Saag, memories of the family gathering on a Sunday evening to savour boiled D^adhri (Pods), the wonderful moments spent with the Aunt K in the neighbourhood slurping ‘Aur Jo Ras‘ made by her on a cozy winter afternoon eyeing on the preparations being done for making Thoom Ja Vada to be savoured as evening snacks. Here are 10 Winter Special Sindhi dishes that I would like to share with you all. Do try these, if you are blessed enough to find the seasonal produce in the markets around you. The list includes the winter special sweets that Sindhis love to indulge in! Suhanjhro Traditional Sindhi style curry made using Drumstick flowers or Sahjan ke Phool. It is a very delicious and nutritious curry though cleaning Moringa (Sahjan) flowers is a time consuming process but it is totally worth it. Do check the recipe here! Pali Pali or the fresh tender leaves of chana (Hara Bhara saag) cooked in rustic desi style is not a dish but an emotion, particularly for the elderly Sindhis who would often talk about the Golden era when the pali was cooked on logs/sigri, mashed (Ghotna) crazily with wooden whisker and was had with Chanvar Ji maani (Roti made from rice flour) and home made white butter, a pure winter bliss! Do check the recipe of this saag here! D^adhri The tender pods of Khesari, boiled and garnished with loads of amchoor and coriander powder are one of my most favorite snacks to enjoy at leisure. Have you ever tried these? Find more details about D^adhri here! Sawa Phota Fresh pods of Chickpeas/Garbanzo beans, also known as Choliya or Har bhara in local languages are either boiled and spiced up or roasted with spices. The boiled Sawa Phota are one of my most favorite Winter special Sindhi dishes. Thoom Ja vada Deep fried patties/tikkis made with pounded fresh green garlic, chillies, coriander leaves, flavored with Annardana and basic spices i.e the Thoom Ja Vada are simply irresistible and the garlic lovers would vouch for it. If it sounds interesting to you, then do check the recipe here! Vataran Ji Lilotari Vatana or fresh green peas rule the vegetable markets during winters.Do you, like me, buy the pods in bulk,shell and stock the peas for the rest of the year? If you have some fresh peas in your refrigerator then I would suggest trying this Vataran Ji Lilotari, a curry loved by Brahma Khatri Sindhis. Do check my blog post about the Brahma Khatris and about the Vataran Ji Lilotari here! Gogrun Ji Khatain Turnips and green garlic, both found during winter season are pickled with mustard seeds to make this lovely yellow colored kanji pickle. If you haven’t tried this pickle yet, then I would suggest you to grab some turnips and garlic and make this ASAP! The recipe of Sindhi style Turnip Pickle is shared here! Saandhyal Gajrun Saandhan in Sindhi means to preserve or to conserve something. Saandhyal Gajrun is a tangy, sweetish pickle made using juicy red carrots, mustard oil, Rai dal and basic spices. Do check the recipe of lip smacking Sindhi style carrot pickle here ! Khorak (Khhoraak) For Sindhis Khorak is an ultimate Khurak to ward off the evils of seasonal allergies and to boost the immunity. A mix of roasted flour, poppy seeds, dry fruits/nuts, ghee and edible gum makes Khhoraak an ideal sweet to consume in cold weather as it gives warmth and energy too. Find the recipe of Khorak here! Majoon Yet another body and soul warming sweet dish, Majun/Majoon, not to be confused with Majoun, a Unani medicine made using Cannabis, is a sweet made around Diwali and is had through out the winter season. A delicious mix of Chhuhara (dried dates) dry fruits/nuts, ghee, sugar and mawa and much more, this is a must try! Check the recipe here! Which one of the above mentioned Winter special Sindhi dishes is your favorite?

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Basar Ji khatain| Onion Pickle| No Oil Pickle

Alka Keswani — Fri, 13 Apr 2012 20:06:39 +0000

Basar Ji Khatain (Basar = Onion, Khatain = pickle, in Sindhi) or ‘Paariyan waari Khatain‘ (water based pickle ) is my most favorite pickle for various reasons. Firstly Onions are my favorite. I love the crunch of onions when added to salads, sandwiches, chaats, paavbhaji etc. Secondly, many people are afraid of making pickles at home because pickles, when not handled properly tend to spoil pretty soon. Not the case with this pickle..the fungus and molds do not appear in the scene here. The worst thing that could go wrong with this pickle is that it may get too sour and change colour to blackish when stored for longer periods. But it seldom last that long. Also generally pickles are very spicy, and most recipes call for enormous amount of oil to preserve the fruits or vegetables. But this pickle is oil free. Most pickle recipes demand various spices, some are easy to fetch while others are hard to locate, especially if you stay away from India or at places where there are few Indian stores. This recipe calls for very few ingredients and those are easily available in your pantry. Majority of pickles need to be stored in sunlight for number of days till they get mature. Also there are some pickles that take as long as few weeks to few months for maturing. This one hardly needs 2-5 days (Indian weather) to be ready to eat and maximum of 7 days if weather is not favorable in your part of the world. Do you need any other reason to make this pickle?..yes ?? Ok..here is another one…..this is a damn tasty, tangy pickle 😉 Note: This Recipe of mine, was published in Mumbai Mirror ( Edition: 12th February, 2012). BTW, all the links of articles related to SindhiRasoi, that are published in various magazines and newspapers, till now, are available here. Onion Pickle in Mustard Water: (Always make this pickle in small quantities) Print Basar Ji khatain| Onion Pickle| No Oil Pickle Rating 3.0 from 2 reviews Prep time: 20 mins Total time: 20 mins Traditional Sindhi Pickle of Onions Pickled in Mustard seeds and water, flavored with fresh green garlic. A zero oil pickle Recipe. Ingredients Baby Onions ( Red onions or white or spring onions ) 500 gm Turmeric powder 2 heaped tbsp Red chilly powder 2 tsp Yellow mustard seeds 3tbsp Salt Approx 2 tsp (more or less). Fresh garlic 25 gm (with green stalks) Water (preferably boiled and cooled) Method Peel baby onions and rinse well. Slit the onions at the broader end to make a *+* Coarsely pound the yellow mustard seeds.Chop the fresh garlic along with green stalks Take a sterilized, airtight jar (preferably of glass or porcelain) and mix all the ingredients (The water must be above the levels of Onions) Keep the jar in sun light or at warm place for 2-3 days.The pickle is ready to be consumed now ! If fresh garlic is unavailable, you can add green stalks of spring onions or even chives.For that missing garlic flavor, just add 2 cloves of crushed garlic. Notes The same pickle could be made by using carrots (cut in 2" pieces, spring onions, turnips etc.To hurry the pickling process, just blanch the vegetables in hot water with some salt and turmeric powder.Cool and proceed with the remaining steps) In absence of yellow mustard seeds, black mustard seeds can be used, but these tend to impart greyish colour to the pickle) Since there is no oil or high- salt content, this pickle has a short shelf life. Hence it is to be made in small batches, and consumed within 15 days if refrigerated or 7-10 days if kept without refrigeration. 2.2.5 Since I have used Spring onions along with Red onions in this Pickle, this goes to Dear Pooja of My Creative Ideas for one of my most favorite event “Vow~ Vegetable of the Week”. Pooja is back to blogging after a long hiatus and this time she has chosen ‘Spring Onion‘ for VOW. So if you are cooking anything with Spring onions, do participate in this event by sharing your recipes with her.

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Kanji pickle Archives | Sindhi Rasoi |Sindhi Recipes

10 Winter Special Sindhi Dishes

Basar Ji khatain| Onion Pickle| No Oil Pickle