Lolo Archives | Sindhi Rasoi |Sindhi Recipes

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.

Bitto Lolo for AlifBe~3

Alka Keswani — Fri, 05 Feb 2021 20:29:33 +0000

Third letter of #AlifBe i.e Sindhi alphabet is very interesting. The consonantal sound of this alphabet is used in only a handful-of languages spoken across the world like: Ega or the West African language spoken in South central Ivory coast or Vietnamese, Zulu etc if I am not wrong. The alphabet is ٻ and is written as B^ in Roman Sindhi. In English language the sounds of consonants are articulated when the air from lungs move outwards and hence such sounds are known as pulmonic sounds (Try saying A, B, C, D….and you will be able to relate). But in some languages, and particularly in Sindhi language there are some consonants where the airstream direction is different. And one such example is b^. This unique alphabet with sound of “Voiced bilabial implosive stop” is difficult to pronounce unless learnt in early childhood. ‘Voiced‘ means the vocal cords vibrate when this sound is made. ‘Bilabial’ means that both the lips are brought together to create this sound. ‘Implosive’ means that the sound is produced by restricting airflow in vocal tract or by pushing the air inside and partially closing the glottis (Kanth Dwar in Hindi). Kindly refer to this video to understand the formation of this alphabet. Print Bitto Lolo for AlifBe~3 B^itto lolo is jaggery stuffed paratha, a winter speciality enjoyed with fresh white butter Ingredients 1 ½ cup whole wheat flour (chapatti flour) ½ cup finely crushed jaggery Water to knead flour Oil or ghee for shallow frying Salt to taste Few pinches of black pepper/red chilli powder, optional Method Add salt and pepper to the flour and using little water at time, knead soft dough. Let the dough rest for a while. Divide the dough into 2 portions. Roll one portion into a roti and place ¼ cup crushed jaggery on one half of the roti. Pull over the other half to make a semi-circle. Press the edges and by pinching and twisting all along the sealed edges make a gujiya kind of stuffed roti. Repeat the same with the remaining dough. Cook on a hot griddle, flipping intermittently and pouring some ghee, till brown specks appear on both sides. Serve hot with yoghurt or white butter. 3.5.3251 The jaggery used here is not your regular sugarcane jaggery. It is Patali/ Khejur Gur (DatePalm Jaggery) courtesy Mr.Arun Kumar Pandey, who patiently explained me about this jaggery. “This year we have made ‘solid’ khejur gur ( patali) at the WB project site. Solid is difficult to achieve and feasibly only when night temperatures are below 10deg C, the sap collected overnight in such climate is of highest quality and results in solid jaggery. It’s much sought after ingredient for makar sankranti in Bengal and used to make payesh, other traditional sweets ( pitha). It’s hard to get pure and is soft, delicate, prone to melting with temp change”. I simply loved the flavors and the texture of Patali and it worked so well in b^itto lolo too! If you wish to buy one of the best Khejur Gur (Date palm Jaggery) then try your luck @ : Trendy Taste, Irla Road, Vile Parle West, opp KVIC, Near Cooper Hospital, Mumbai – 400056 M: 9870005590 You can also order from their Chennai dispatch office: Mobile no: 7395984874 Or check out the website : http://www.pprpf.org And here is a video to give you a glimpse of the melted jaggery! Enjoy!!

The post Bitto Lolo for AlifBe~3 appeared first on Sindhi Rasoi |Sindhi Recipes.

A Fried Sweet~Lolo

Alka Keswani — Mon, 06 Oct 2008 23:04:08 +0000

This is one of unique and important festival in the Sindhi festival calendar. The festival is dedicated to Goddess Mahalaxmi, the Goddess of wealth and being celebrated during the “Shiradhs” – a time period of two weeks dedicated for paying homage to forefathers. Celebration of festival starts with tying “Sagaro” a thread belt compiled from raw thread with sixteen knots,on wrist. On the eighth shiradh, sagaro is untied To mark the end of festival a special worship prayer of Goddess Mahalaxmi is conducted in near by temple where all the ladies are gathered with sagara of all the family members. Each sagaro is rolled over the set of four “Puris” and for each sagara set of two each Sori [sixteen pointed Tiki] and Titar [with four points] are made and after the worship are to be eaten by the family member concerned. For this festival Tikyoon, Lola and Satpuda are prepared in Sindhi homes. Satpuda soaked in sweet milk is one of tasty sindhi food. (source-The sindhu world) Last month we observed this untying of thread and the best part of it was making fried Lola , a desi cookie that my son loves a lot. Though normally these are made with either sixteen or four pointed edges (depending on your family traditions) but I asked my son to help me making those, without bothering how many pointed tips it had, since these were not going for pooja ceremony, but into the school lunchbox of my son. And he likes these to be somewhat star shaped:-) Print A Fried Sweet~Lolo Rating 5.0 from 1 reviews Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Serves: 4 Traditional Sindhi festival food,Ghach, or fried Lola are deep fried sweet snacks made from whole wheat flour and sugar/jaggery syrup Ingredients 250 gm whole wheat flour 60 gm sugar 35 ml oil Water Green cardamons (choti elaichi)3-4 Oil for frying Method In a saucepan boil about a cup of water, add sugar, cardamons (peeled or crushed) Let the sugar dissolve properly Alternatively some of sugar can be substituted with jaggery, so in that case boil jaggery and sugar together, also put a spoonful of milk as it will remove the impurities of sugar Now this is tricky as the syrup consistency should not be too thin or else the lolas will be less sweeter.The syrup should be bit sticky when rubbed between the tips of fingers. Now let the syrup cool off properly.Strain it Take the wheat flour, mix oil and pour the syrup little by little and knead the flour, adding more syrup at intervals The dough should be stiff and if needed very small amount of water can be added Now take a small portion of this dough and roll it till a thickness as that of paratha is achieved With the help of an inverted small steel bowl or glass, or any cutter, cut the rolled dough into small poori sized discs You can fry them as it is or to make it more appealing to kids, pinch the edges at short intervals With a fork spoon, prick on one side of these discs so that they get properly fried from inside.Repeat the whole procedure with remaining dough Now take a frying pan, heat the oil (remember the oil should not be too hot or else the core will be uncooked,but if oil is too little hot,the lola will crumble or get soggy) Deep fry them on low flame till nice golden colour is achieved Generally after frying these, a spoonful of powdered sugar is spread over the centre of these lola and a spoonful of hot oil is poured over it.But I avoided it, due to the health reasons Let these cool and later, store them in airtight container. Fried lolas, if stored properly, have a shelf life of about a week 3.5.3251 This is my entry for Paajakas –Deep fried or steam cooked sweets even Also this goes to Tongueticklers, the Theme of October is FIC-Brown

The post A Fried Sweet~Lolo appeared first on Sindhi Rasoi |Sindhi Recipes.

Lolo (Sweet loli)

Alka Keswani — Sun, 03 Feb 2008 04:50:34 +0000

Print Lolo (Sweet loli) Rating 4.5 from 2 reviews Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 2 Sindhi lolo is a sweet preparation made from wholewheat flour and sugar and jaggery syrup.Generally cooked on Sindhi festivals Ingredients 250 gms wheat flour 60 gms sugar 35 ml oil Water Green cardamons (choti elaichi)4-5 Method In a saucepan boil about a cup of water, add sugar, cardamons (peeled or crushed) Let the sugar dissolve properly Alternatively some of sugar can be substituted with jaggery, so in that case boil jaggery and sugar together, also put a spoonful of milk as it will remove the impurities of sugar Now this is tricky as the syrup consistency should not be too thin or else the lolas will be less sweeter .It should be dark brownish in colour Now let the syrup cool off properly Strain it Take the wheat flour, mix oil and pour the syrup little by little and knead the flour, adding more syrup at intervals The dough should be stiff and if needed very small amount of water can be added Take a ball size portion of this dough and with the help of rolling pin roll it a little Put it on hot griddle and turn it on other side, you need to just roast it little Then roll it again a little, remembering that lolas are supposed to be really thick Then cook it on low flame, adding generous amount of oil and tossing it gently at regular intervals Since it is too thick, cook it on really low flame (some also use two griddles one above other to get perfect results) till small brown patches appears on both side Taste best with curd or onion pickle 2.2.1

The post Lolo (Sweet loli) appeared first on Sindhi Rasoi |Sindhi Recipes.