Khoya Archives | Sindhi Rasoi |Sindhi Recipes

A to Z Of Sindhi Food

Alka Keswani — Mon, 10 Jan 2022 13:46:01 +0000

When I started working on my project about documenting ancient, traditional as well as lost recipes from Sindhi cuisine, a few years ago, the biggest challenge I faced was the lack of accessible information about the same. The limited documents that I could access, were in Arabic Sindhi, a script that I never could learn, despite of trying umpteen number of times, since my childhood. I felt stuck up. So the only way to move forward was to learn the Arabic script and to make sure that I don’t give up this time, I took up a challenge; The AlifBe of Sindhi cuisine i.e A-Z of Sindhi food. You can read more about this project here! It was a roller coaster ride and I ain’t exaggerating! The challenges I faced while trying to understand the basics of the scripts, the consonants (52 alphabets!!!!), the vowels, the formation of alphabets, the corresponding alphabets in Devanagari and Roman Sindhi, to find apt dishes, the recipes etc were immense and as if the stress was not enough, I took a plunge and started creating recipe videos too despite of knowing that I will have to learn shooting a video, to manage recording and cooking at the same time, to edit the video (biggest challenge) and to publish it, on my own.I was a nut case! Though I did end up taking a lot of help from my better half but still I managed to pull most of the things on my own. I feel accomplished! I am still not well versed with the script as the word formation is bit difficult to understand unless you are able to remember how each alphabet appears in any word depending on its position in the word. For Example look at the جهہ (Jh/झ) and its various avatars… I need to put more efforts to learn, to memorise and to understand the nuances of the language and the script but I am feeling hopeful! I cannot move ahead without thanking those who played an important part in this project of mine! A big thank you to Shobha Lalchandani Di, Barkha Khushalani Di, Amrita Lal, Surraya Kapri and Deepak Keswani for being always there to help me understand the script, to clear my doubts and to encourage me to keep marching on. Thank you Asha Chand Di, for your ‘Learn Sindhi’ App as it helped me in practising the alphabets in a fun way. Thank you Deepak Keswani, yet again, for creating easy to use Sindhi Dictionary and Sindhi Keyboard Winding up the project AlifBe with this handy, easy to refer list of all the dishes. Do click on the links provided, to get the recipe. Please note that out of 52 alphabets of Alif Be (The Arabic Sindhi script) I had to skip three alphabets; ظ ,ح ,ث since I couldn’t find any Vegetarian Sindhi dish with the names starting with these particular alphabets. So here we go!!! A to Z of Sindhi Food (AlifBe of Sindhi food): ا (अ/A) as inAhmedabad or as in Atte Ja Ladoon ب (ब/B) as in Baby or as in Besan Ji Aani ٻ (B^) as in B^aaru (child) or as in B^itto Lolo پ (प/P) as in Parrot or P as in Pali ڀ (भ/Bh) as in Bharat or as in Bheendi Khatti ت (त/T~) as in Taiwan or as in Tosha ٿ (थ/Th~) as in Thirsty or as in Thumaro ٽ (ट/Tt) as in Towel or as in Tamate Ji Chutney ٺ (ठ/Th) as in Thakur or as in Thab^ak Vadiyun ث (स/S) as in Simple or as in Saandhano ج (ज/J) as in Japan or as in Jwar Ji Tikki ڄ (ॼ/J^) as in J^ibh or as in J^eth Ji Sesa جهہ (झ/jh) made by combining ج ( J) and ھ (h) as in Jhansi or as in Jhang Pulao ڃ (ञ/J~) as in J^aj`a Ji Roti چ (च/Ch) as in Chair or as in Chetichand Ji Sesa ڇ (छ/Chh) as in Chhattisgarh or as inChhola Dabhal خ (ख़/Khh) as in Khalifa or as in Khhoraak د (द/D~) as in Dehradun or as in Dal Dimma ڌ (ध/Dh~) as in Dharamshala or as in Dhaage Waara Karela ڏ (ड/D^) as in D^aha (Ten in Sindhi) or as in D^othiyun ڊ (ड/D) as in Daddy or as in Dabal Pakora ڍ (ढ/Dh) as in Dhaka or as in Dhodho Chatni ذ (ज़/Z) as in Zaro or as in Kagzi Lemon Pickle ر (र/R) as in Rajasthan or as in Raanh ڙ (ड़/R^) as in लड़का, पेड़, लड़ाई or as in Rabdi ز (ज़/Z) as in Zanzeer or as in Zaefrani Kulfi ش (श/Sh) as in Shimla or as in Sharbat ص (स/S) as in Summer or as in Misri ض (ज़/Z) as in Zaroor or as in Zaroori Masalha ط (त/T~) as in Tara or as in Ta’am ع (अ/A) as in Arab or as in Arq غ (ग़/G̣) as in Gazal or as in Magaz Ja Ladoo ف (फ़/F) as in Faluda or as in Faludo ڦ (फ/Ph) as in Phone or as in Phepho Mirch ق (क़/Q) as in Qatar or as in Qeeme Jo Lolo ڪ (क/K) as in Kashmir or as in Kokum Waari Dal ک (ख/Kh) as in Khajoor or as in Khoyo گ (ग/G) as in Ganga or as in Gyarsi Khado ڳ (ग्/G^) as in G^aaro (Red) or as in G^ach For Mahalaxmi گهہ (घ/Gh) as in Ghee or as in Ghotyal Saag^ ڱ (ङ/ng/G~) as in Singing or as in Singyun Tamate Mein ل (ल/L) as in Love or as in Lor^h م (म/M) as in Mithai or as in Majoon Barfi ن (न/N) as in Nagpur or as in Nasarpuri Seyal Bhaji ڻ (ण/N~) as in Brahman or as in Batan Papdi Chaat و (व/V) as in Varanasi or as in Vataran Ji Lilotari ھ (ह/H) as in Haridwar or as in Hurbe Jeere Mein Patata ء (अ/A/Hamzo/Amdhro) as in Mau or as in Gogrun Ji Khatain ي (य/Y) as in Yam or as in Viyam Ja Khaada

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Khoyo~AlifBe~37

Alka Keswani — Tue, 07 Sep 2021 12:09:16 +0000

Took a small break to rejuvenate and to cope up with the seasonal allergies and stayed away from social media to relax and heal . Slowed down the pace of working on the projects that I am currently involved in, including the AlifBe and the recipe videos. A lot happened in the last fortnight, some good, some bad, some ugly and some, almost surreal but life moved on! And here I am today, with the 37th alphabet of the Arabic Sindhi script ; ک i.e ख in Devanagari and Kh, as in Khajur, in Roman Sindhi. And the corresponding dish is Khoyo, a traditional fudge or a halwa like, made with poppy seeds and dried fruits/nuts, warm spices and milk. I was confused about the term Khoyo as the dictionary that I refer, mentions Khohyo (and not the Khoyo) as the sweetmeat made from reduced milk. But due to the lack of enough of information, I approached my friend Amrita lal, who went out of the way to discuss the same with some literary experts and finally it was concluded that the term used is the Khoyo and not the Khohyo as mentioned in the dictionary. If you have some more information about this, kindly get in touch with me. Thank you Amrita for always being there with me in my crazy journey of the AlifBe. Can never thank you and Barkha Di, enough! Kindly do not confuse this with the Khoya (mawa) as both are different in terms of looks, texture and flavors. Khoya: The Khoya or Khoa (Mawa) that is generally used as the base for making sweets like Gulabjamun, Kalakand, barfi etc is a kind of heat desiccated milk product in which milk is reduced to obtain granular milk solids (dried evaporated milk solids) which is then used in the different traditional sweets. The Sindhi style Khoyo, on the other hand is a halwa made with whole fat milk, ghee roasted poppy seeds and nuts, slow cooked for hours till it reaches a fudge like consistency. The unique add ons are Dharan jo magaz (coriander seeds/kernels, pounded) or Dhaniya magaz and black cardamoms, two spices that are not commonly used in sweet dishes. While Dhaniya panjiri (made for the Janmashtmi in some communities) may sound similar to the Sindhi Khoyo, it is actually very different from it. This Khoyo is ideally made at the onset of winter season and huge dhabbas (steel containers) are sent to the married daughters/sisters or aunts around Diwali. I remember my mother making this every year and the memories of her sitting on the ‘sandhali‘ (wooden chowki used for sitting), making this Khoyo often warm the cockles of my heart. The preparations would start a few days ahead. A child (mostly it would be me) was sent to the ration shop to procure Kerosene for the stove as the khoyo was always made on the kerosene stove that was placed on the floor of the living room (so that she can avoid standing in the kitchen for hours). The kerosene stove was used for few times a year to prepare Gogo, Thadri meals when one has to cook for hours at a stretch and hence it would be less tiring to cook while sitting on the floor. An order for 5-7 litres of full fat milk would be placed with the milk man and dried fruits and nuts were stocked. The large Sipri (kind of vessel) would be taken out, cleaned and kept handy. The same sipri would travel to few homes around as it was not uncommon to borrow utensils from the neighbors. My mom never wrote down a recipe. And though she was an amazing cook, she would reach out to the generous old lady, Chandra Aunty, in the neighbourhood to seek help regarding the quantities of ingredients used. Aunty would eye ball everything, suggest changes, if any and would leave only to return a few times to see how things are progressing. She would also pitch in for bhunoing the khoya so that mom could take a break. I really miss those days when neighbours would be so caring and generous. Making Khoyo is a time consuming process and it generally takes anywhere from 3 – 5 hours to cook well. Honestly speaking I never cared much about the Khoyo… firstly because I never had a sweet tooth and secondly, I find combination of Dhaniya magaz and the black cardamoms to be a misfit in the family of nutty poppy seeds, sweetish reduced milk and delicious soft, naturally sweet chuhara (kharik/dried dates) and nuts. Somehow the combination never worked for me yet I always ate a little of it, every year, when my mom would send in some, as a part of winter treats. Print Khoyo~AlifBe~37 Khoyo is a Sindhi style halwa made with milk, khaskhas, nuts and ghee. It is a winter special and is often sent to married daughters and sisters in our community. Ingredients 2 lit full fat milk 150 gm Khaskhas 15- 20 Chuhaara (dried dates/ kharik) 100 gm Almonds 80 - 100 gm unsalted pistachios 100 gm Cashews Few walnuts (optional) 10 Green cardamoms 2 black cardamoms 75 gm of Dhaniya magaz 400 - 500 gm of sugar ( I actually used around 250 gm but you can adjust as per your taste) 1 Cup ( at room temperature) of Ghee (Ideally around 400 gms of Ghee should be used) 1 gm Mace A pinch of nutmeg powder 2 gm of Moonh Lalai (Brown colored powder available at Pasari shops) or you can use some brown food color. I didn't use any. Method There are two approaches for making this khoyo. First approach: Simply boil the milk with dried dates and add blended khaskhas and ghee. Slow cook and allow the milk to reduce, add nuts, spices and sugar towards the end. Cook till the mix is dry. This is how my mom used to make. The other approach is to cook khaskhas paste in the ghee along with Dhaniya magaz and then add it to the boiling milk along with the rest of the ingredients. I find the flavors to be better by following this method. So I am sharing this method here, in detail. Soak the poppy seeds in water for 5 - 6 hours. In another bowl, soak the almonds in water for 5 hours. Later peel the almonds and cut open each into 2. Soak dried dates in lukewarm water for an hour or so, to soften it. Later, deseed and slice each into large chunks (can cut into 4-6 pieces each). Roughly chop pistachios, cashew nuts and walnuts. Strain the poppy seeds and rinse a few times, using the tea strainer to catch the seeds. The process of soaking poppy seeds and rinsing few times with water is believed to reduce the concentration of morphine or opium alkaloids, if present, in the poppy seeds. Strain well so as to get rid of as much of water as possible. Now using 2-3 tbsp of Ghee (from 1 cup of the Ghee set aside for the recipe) blend the poppy seeds till coarse. You can use milk to blend poppy seeds but then it tends to splutter a lot when you start cooking it. In a thick bottom pan add 2 lit of milk and add green cardamoms. Add chuhara (dried dates) and continue cooking the mix on moderate heat. Keep stirring at frequent intervals. In another pan, heat the remaining ghee and add the blended khaskhas paste. Keep stirring and continue cooking at medium heat. When the color of the khaskhas changes to light pink, add cashews, almonds, pistachios and stir nicely. The khaskhas should be cooked till faint brown. Add dhaniya magaz and mix well. After half a minute switch off the flame and pour this mix in the milk and dates mixture. (Beware of the spluttering). Add black cardamom, mace and nutmeg and allow the mix to simmer. Add color powder, if using. Keep stirring at intervals. The dried dates are to be cooked till soft. So if needed, add some more milk. When the dates turn soft and the milk is almost completely reduced, add sugar. Continue cooking on low flame. Cook till sugar is absorbed and the mix is dry. Some prefer the consistency of the khoyo to be little loose while others like to cook till it is dry (as in the picture). If refrigerated, the Khoyo has a shelf life of 10-15 days. Before serving, take out the required portion from the refrigerator and heat on low flame with a tbsp or so of milk. Can garnish with more nuts while serving. Note: Traditionally the quantity oh the Ghee used in Khoyo is almost the double that I have used here but I don't like overpowering flavors of ghee in any dish hence less amount of fat is used here. If using low fat milk, please do increase the quantities of ghee for better flavors and texture. Buffalo milk is preferred for making Khoyo. If after soaking in water, the dried dates are not soft enough to cut, then just gently pound the dates using a mortar pestle. The dates will open up and could be de seeded easily. Roughly chop these or use a food processor but make sure to keep the dates chunkier. You can use green cardamom powder instead of whole pods. Add ¼ tsp of powder to the boiling milk and later add ¼ tsp when you add sugar. 3.5.3251 And as always here is a short video about the how to write ک in Arabic Sindhi.

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Seyun Patata|Sweet vermicelli with Potatoes

Alka Keswani — Wed, 13 Jun 2012 12:23:25 +0000

I can visualize many health conscious people, cringing at the food in the plate in above picture…but well yeah, Seyun i.e vermicelli cooked in desi ghee and sugar syrup, served with fried potatoes is relished by Sindhis for Breakfast.The sweet and savory flavors are a delight to eat, and though nothing much to say about the health (or unhealthy) quotient of this dish, I am not ashamed or afraid to say, I like this traditional combination of sweet sevaiyan with fried potatoes. Seyun Patata is almost mandatory to cook and offer to Brahmins during Shraadh (A Hindu ritual observed across 15 days during Pitra paksha, to pay homage to the deceased family members, by offering food, clothes etc to Brahmins and/or to needy people). Also, in Sindhi community, there is a ritual to send Breakfast of Seyun patata along with Dal pakwan to the newly wedded daughter’s new family (her in-laws). Whatever the beliefs be, whatever the rituals be and whatever the reasons be, the fact remains that this combination taste delicious and is as popular amongst Sindhis, as it is amongst the people of Somaliya (There, seyun is known as Cadriyad). Now lets check out this simple recipe! Seyun Patata (Sweet Vermicelli served with fried, spiced up potatoes) Print Seyun Patata|Sweet vermicelli with Potatoes Rating 5.0 from 4 reviews Prep time: 2 mins Cook time: 20 mins Total time: 22 mins Serves: 2 Sweet Vermicelli served with fried spiced up potatoes, a traditional Sindhi Breakfast! Ingredients 1 cup Vermicelli (Thick variety,un-roasted, semolina or wheat flour, any variety will do) 1tbsp Ghee/oil ½ cup sugar ( Use less if you like it less sweet) ¾th cup water ¾th Cup Milk (Optional. Read the Notes below) 2-3 whole green Cardamoms Blanched Almonds and/or unsalted pistachios for garnish A pinch or so of saffron, soaked in 2 tsp of water/milk (Optional. I didn't used any!) Khoya or Mawa for garnish (I didn't used any!) Method Heat 1 cup of water and add half cup sugar (less or more as per your sweet tooth) to make sugar syrup. Cook till sugar is dissolved completely.Keep it aside. In a thick bottomed pan, pour 1 tbsp of ghee/oil and toast (roast) the vermicelli and slightly crushed green cardamoms, on low flame till vermicelli are evenly golden brown. Be very careful as vermicelli tend to turn from brown to burnt,within a moment. Keep stirring continuously to get evenly browned sevaiyan. Drain excess ghee or oil, if any. Now add the sugar syrup, milk (if using) and mix well. Cook on lower flame till syrup is completely absorbed.Add saffron if using and cook for a minute or so. Garnish with chopped blanched almonds and pistachios and khoya. Serve it with fried potato chunks, that are sprinkled with salt, turmeric powder, coriander powder and Amchoor. Notes Another way of making seyun (Sevaiyan) is to add water first, cook till sevaiyan is almost done and then add sugar.Cook for a while till sugar is no longer visible.Then add saffron and garnish with nuts Instead of milk, you can use more water i.e use 1 and ½ cup of water to make syrup. Different varieties of Vermicelli and different brands of it, require different amount of water to cook well.Thicker varieties of Vermicelli need more water than thinner ones. And also the time needed to cook varies. 2.2.6

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Gulabjamun~The Recipe

Alka Keswani — Wed, 30 Sep 2009 02:23:38 +0000

Starting with a Thank you , to all who cared to respond my post through comments and Emails , and all those who tried to help me decide a picture for Click event, I am glad to send the one that got most of the votes..The first picture of Gulabjamun from my previous post . So this one goes for the Click event~Heirloom This is a Recipe which remained in Drafts for the longest period, the reason being that store brought Gulabjamuns are so convenient to find here and also , these do not cost a bomb. Moreover I find making sweets too unnecessary , since we hardly eat sweet stuff and those in family who love sweets are “barred” from even looking at these, leave aside eating , obviously due to health reasons. But then, I do occasionally give in to the temptation of some appreciation , from the followers of my blog, when I share a particular recipe they keep asking for. Besides, the CLICK event is a huge driving force in itself, so when Jai and Bee asked for Heirloom…here I am with an old cherished Recipe of most cherished Sweet(Mithai) of Indians, with some cherished memories of my childhood(Oh No..Not Again !). Amongst many memories of past , and most of them related to food, one scenario that still lingers around my mind is of a frail, elderly man, always dressed in white, come rain or sunshine, with his aluminum ,wide mouthed container, lined up with stacks of thin, elongated(yes elongated..almost like a finger) hot, perfectly browned, perfectly sweetened , melt in mouth gulabjamuns. Sundays were most cherished days of all, since it used to be a day when whole family sat in front of Television to watch popular serials like Ramayana and Mahabharta, waiting for that elderly man to give a shout ”Radhey Ja Garam Jhamuh” roughly translated as Hot Gulabjamuns of Radhey..yes the man was called Radhey ! All the kids around, made sure that they get their share of gulabjamuns and saved their petty pocket money to buy the hot, fresh, straight from the stove(a mobile stove, which burnt on low flame,that kept jamuns hot to the core) each piece costing 25 paise (1/4 of an Indian Rupee…don’t ask me to convert into pence /penny/ paiso..go figure it out). So a Rupee used to fetch us four of those yummy sugar bombs , lined on a paper with a dash of sugar syrup. Enjoying those with family watching our favorite Tv. serials(At those times there were only handful of them being aired, that too mostly on Sundays…Ahh what a bliss it was !) was a feeling equivalent to being in Heaven..I swear ! For years we enjoyed his home made gulabjamuns in winter and monsoon, while some really creamy, garnished with pistachios, Kulfi was a Hot (Cool) favorite in summers. Yes, the Gulabjamuns used to give way for Kulfi in summers and till this date we are unable to figure out how did he managed to sale such a good quality stuff in pennies. It was during that wonderful period of my life that visiting maternal side Grandparents was a regular affair in vacations. The memories of spending time with cousins and aunts , uncles and Naana Naani( grandparents) still moisten my eyes , everytime I think about it. My Maasi ( Mother’s Sister) always made sure that we kids thoroughly enjoyed our stay at grandparents home, by taking us out to playgrounds, gardens, Beaches, temples, Movies etc. religiously everyday of our stay there, year after year. My Grandparents residing in Chembur, another Sindhi Populated area in Mumbai, the Jhama Store was at stone throw distance from their home. This particular Sweets shop is famous all around the place for its mind blowing Gulabjamuns, though bit costlier but good to taste at. So no visit of ours would be called off without some of these brown sweets, and everytime someone visits us from Chembur, its almost mandatory that Jhama’s Speciality…huge Gulabjamuns are on their way, about to reach our homes to fill our minds with the sweet memories of our childhood as we sweeten our taste buds with huge bites of soft spongy, hot and fresh , the one and only one…Gulabjamun…… UPDATE: Here is what I found about Jhama Stores….thought to share with you all 🙂 Jhama’s >>> Chembur It gets its name from proprietor Jhamamal Lulla, a Sindhi refugee from Karachi who set it up in 1950. “Our family lived in the refugee camps nearby,” says 30 year-old Ravi, a third generation Lulla. His grandfather’s culinary skills and reputation for using ingredients of the highest quality, brought him regulars. Close to six decades later, Jhama’s has seven branches across the city but the Chembur branch is still patronised by Sindhi families. Staffer for fifteen years, Naresh Chawla says a lot of movie stars are regulars. Amitabh Bachchan once named Jhama’s Gulab Jamuns in a list of his 7 favourite things. Then there’s Salman Khan, who picks up sweets while driving down to his Panvel farmhouse. How to get there: The wide, red signboard cannot be missed on CG Road, near Chembur colony and Basant Cinema. Open from 11 am to 1 pm, Mondays to Sundays.(Source: Mid-Day ) So here they are , soaked in lots of sweet musings , Home made gulabjamuns…Enjoy ! There are number of recipes of Gulabjamun , easily searchable on internet, and as far as the recipe I follow, it is an easy breezy one, of course, only if you have some Mawa handy. The Gulabjamun recipe is divided in two parts, one is making BALLS of flour and frying them. The other is making sugar syrup, not too thick nor too thin(sounds tricky, learn more about sugar syrups here) Print Gulabjamun~The Recipe Rating 5.0 from 3 reviews The most popular Indian Dessert, made from Khoya and dunked in sugar syrup Ingredients 500 gms of sugar( Though we found it bit too sweet for our taste, so adjust accordingly) One and half cup of water(bit more or less) 2-3 Cardamom pods One spoon of milk (optional) Few threads of saffron (optional) 2-3 drops of rosewater(optional but highly recommended) 250 gms of unsweetened Maawa (khoya-the condensed milk thickened till it turns into moist dough, preferably made from cow's milk, also known as Hariyali mawa) 1½-2 tsp All purpose flour 1tsp Cornflour 1-2 crushed green cardamom Oil for shallow frying Method Mix about 500 gm of white sugar in one and half cup water and keep it for boiling. Add a spoonful of milk to remove the impurities (impurities if any , will form a scum on surface) Add 2-3 green cardamoms also in syrup for strong flavor, and a tad of saffron strings (optional) Boil until you get just a tad sticky syrup.Gulabjamun syrup is not very dense nor too dilute as in Rasgulla Strain the syrup, add rosewater when syrup is slightly cooled . Always remember two things while using rose water, do not add it while syrup is bubbling hot or on fire, and be particular about the quantity mentioned in every recipe, since even few drops of excess rosewater could lend a bitter taste to the final product. Mix all the ingredients, in a a wide mixing bowl or Thaal ,until soft textured dough is obtained (keep mixing until it is really soft) Make very small sized balls (bit larger than pebbles) coz they swell up after frying and soaking in syrup Make sure that the surface of dough balls is really smooth (no cracks please).In case the cracks refuse to go away, slightly wet your palms with water and roll the flour till absolutely smooth Now take little oil for frying in preferably flat bottomed pan, and heat the oil. But gulabjamuns are to be fried on LOW FLAME or else the surface will be browned while the core will remain uncooked. Some prefer to place an unsalted pistachio in the center of every gulabjamun while making balls, that way the core of gulabjamun is not left uncooked . Fry one or 2 gulabjamuns at a time and always remember to STIR THE OIL with slotted spoon AND NOT TO TOUCH GULABJAMUNS, which means keep swirling the oil without tossing or turning gulabjamun . Fry till light brown in colour, remove on tissue paper and repeat the procedure with rest of dough Now soak these in COOL syrup for few hours.They will surely swell up These can be stored in the same syrup till consumed If there are cracks in the balls before frying it will burst open while frying, in that case adding a bit of cornflour will surely help You can enjoy it hot or cold ,either way it is delicious 2.2.1 These are regular Gulabjamuns, in case you like Black Gulabjamuns then here is what you need to know: Gulab Jamun gets its brownish red color because of the sugar content in the milk powder or khoya. In other types of gulab jamun, sugar is added in the dough, and after frying, the sugar caramelization gives it its dark, almost black colour, which is then called kala jamun, “black jamun”. Note: Making mawa from scratch is not difficult but time consuming Four cups of whole milk will boil down to about 6 ounces of mawa milk fudge (Source..wiki)

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