Lotus stem recipe Archives | Sindhi Rasoi |Sindhi Recipes

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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Beeha Ji Tikki|Stuffed Lotus stem Tikki

Alka Keswani — Mon, 29 Dec 2014 15:32:27 +0000

A Sindhi’s love for Lotus stem dates back to pre-partition era and our forefathers loved the nutty flavored, woodsy looking, stringy/hairy stem of Lotus flower so much that they started cultivating it here in India, around their homes, and hence this Lotus stem or Beeh is still found mostly in Sindhi dominated areas.Those who grew up in areas like Ulhasnagar, Chembur, Khar, Pune, Indore or such other Sindhi populated places, might have tasted, the stuffed Beeh tikki. A signature Sindhi snack, Beeha Ji tikki, is now hardly available in Sindhi eateries and is seldom cooked at homes. I still remember those days when we used to buy this tikki from Pakora vendors.The shop of Ballu Uncle in Ulhasnagar camp 4, was so popular because of his Beeh ji tikki, that it became a landmark for areas around, and the lane opposite to his shop, was known by his name. In the evening, the hot crispy, spicy stuffed lotus stem tikkis, with green chutney, attracted not only the locals but also the people from far and wide.The Man is no more, neither is his shop, but the taste of Beeh tikkis lingers on. This week I received yet another batch of amazingly fresh lotus root/stem from my Mother-in-law along with my favorite fresh green garlic and I instantly craved for some Beeh tikkis. And oh ! there are some fresh turnips and freshly milled Jowar flour that she packed for me, so Chithyal ghogrun and Juar jo dodo shall be my lunch tomorrow ;-). Thank you Ma 🙂 The lotus stem must be cleaned properly, boiled and then stuffed with the mixture of greens. You can use regular garlic, but this time I used fresh green garlic, that imparts more verdant flavor. The besan batter coated tikkis could be fried completely at one go, if you wish to make it less sinful. But Sindhis have this evil affinity for double frying their snacks for the sake of enjoying crispy and crunchy munchies ;-). So pick your choice ! Heading towards the recipe of Sindhi Beeh Tikki, here we go… Print Beeha Ji Tikki|Stuffed Lotus stem Tikki Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 5 Lotus stem stuffed with green masala, dipped in chickpea batter and double fried Ingredients Beeh/bhein (Kamalkakdi or Lotus stem) 250 gm For Stuffing Coriander leaves ½ cup Green chillies 4-5 Chopped Fresh green garlic 2 tbsp Turmeric powder ¼ spoon Coriander Powder 2 tsp Amchoor (Optional) ¼ tsp Salt as per taste To make batter for coating Gram flour (Besan) 1 small cup Salt as per taste Red chilli powder ½ tsp Baking soda a pinch Oil for frying Method Wash thoroughly the lotus stem and cut it into pieces, each about 2 inches long. Now boil these in a pressure cooker with some salt and water, till almost done. Depending upon the quality of lotus stem, the time to cook varies.To soften the stem faster add few drops of oil or sindhi papad while boiling. The lotus stem that I used, was fresh and of good quality. I put it on low flame for 4 minutes after one whistle (of pressure cooker) and it was just perfect to stuff and fry. Meanwhile mix chopped coriander leaves, green chillies and chopped fresh garlic in mortar-pestle (Hamam Dasta) and pound it to obtain a coarse mixture.Please do not grind it. Add salt, turmeric powder, coriander powder, amchoor powder (optional) and mix it properly Take each piece of boiled lotusstem, slit it vertically and stuff the mixture properly. Now take besan in a bowl, add some salt, red chilly powder and baking soda and mix it properly. Add water to make a batter of thick consistency Dip each stuffed lotusstem piece in batter and coat it properly. Fry it in hot oil on medium flame for a while, then take it out and press a little in between your palms (carefully so as to not break it) and fry again till crisp and golden colour.Repeat the procedure for remaining pieces Serve this Bheeya ji tikki with coriander and mint chutney or any chutney of your choice. Goes well with Dal rice, or Tidali dal 3.5.3251

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Suandhro Ain Beeh |Dried tender drumsticks with lotus stem

Alka Keswani — Thu, 11 Oct 2012 19:03:52 +0000

It seems like ages since I last shared a recipe here ! Life appears to be like a calender being flipped crazily, changing moments into days, days into weeks and weeks into months! And when life seems like a mad rush of events, I tend to switch off my mind towards what’s happening around and distill my thoughts to get a clear picture and a focused vision. That’s what was happening around in past few months and hence the hiatus! But at the back end some really exciting projects came into my way and I tried to give my best to each of them. Stay connected to know all about those projects, related to Sindhi cuisine ! Now lets talk about today’s recipe….Suandhro Ain Beeh (Dried Tender drumsticks with lotus stem) curry is a traditional Sindhi curry. If you haven’t tasted it before, chances are that the flavors wont excite your palate in the maiden attempt. But gradually the taste sinks in and you will probably start craving for this earthy flavored curry, in course of time. From its appearance, Suandhro looks strikingly similar to Rajasthani Sangri (Khejri, Prosopis Cineraria) . Not very sure if both are same, but then the little information that we have on internet, suggests that Sangri is called Kandi in Sindh and it is probably different from Suandhro. The ‘research’ is on, and I will update you all if i reach to any other conclusion. So for now, assuming that Suandhro refers to dried (very) tender drumsticks, lets head towards the recipe. Print Suandhro Ain Beeh |Dried tender drumsticks with lotus stem Cook time: 40 mins Total time: 40 mins Serves: 3 Suandhro Ain Beeh (Dried tender drumsticks and Lotus stem) is a Sindhi style curry with earthy flavors, spiked with Garam masala powder and black pepper powder Ingredients Suandhro (Dried Tender Drumsticks) 1 cup Lotus stem 100-150 gm Onion 2 small Tomatoes 2 small Curd 2 heaped tsp Ginger 1'' piece Green chilies 2 (or as many preferred) Turmeric powder ½ tsp Coriander powder 1 heaped tsp Garam masala powder ¾ tsp Freshly ground black pepper powder ¾ tsp (or less) Salt Oil 1tbsp Method Rinse well and soak Suandhro for 6 hours. Pressure cook it with some water till 3-4 whistles of pressure cooker. Cool and drain water. You can use this water to cook the curry further or discard it if you want to tone down the bitter flavors. You can cut off the soaking time if you have microwave. Just take a microwave safe bowl, put rinsed Suandhro and pour about 2 cups of water. Microwave this on 'High' for around 6 minutes or till the dried suandhro swell up well and then pressure cook it as explained above. Similarly, clean and prepare lotus stem. Here again thoroughly wash the stem and get rid of the mud. Cut it into ½ inch thick slants.The pores of stem, if still muddy, could be cleaned with tooth picks, or soak them in warm water and hold them under running tap for few seconds to wash away any residual mud. Pressure cook stem pieces with some salt and water for 3-4 whistles of cooker.Depending upon the quality and thickness the cooking time varies. The beeh is supposed to be done when it pass the skewer test.(Pierce a tooth pick or tip of knife, and it should easily slide in). Drain beeh and keep aside. Now in a pressure cooker, pour 1 tbsp oil and add chopped onions. Saute till light brown in colour. Add chopped tomatoes, ginger, green chillies, curd and mix well. Cook on high heat . Add the drained Suandhro , salt, turmeric powder and coriander powder. Cook well till all the moisture evaporates and tomatoes are cooked well. In this process the swelled up suandhro will now look like mashed stuff. Finally add cooked beeh, garam masala powder and black pepper powder. Add around ½ cup of warm water and close the lid of pressure cooker. Lower the flame and let the curry cook under pressure, on low flame, for around 10 minutes or so. This curry is generally of a semi dry to dry consistency. Garnish with coriander leaves and some more black pepper and serve it with roti or steamed rice. Notes Suandhro is generally available in Kiryana stores or Pasari shops , especially the ones in Sindhi dominated areas like Ulhasnagar, Chembur (Mumbai) Pune etc. 2.2.6

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Sharing my happiness !

Alka Keswani — Mon, 18 Oct 2010 06:26:34 +0000

A quick hello on a warm Monday morning and a sweet news to share ! Food blogging gives me immense pleasure…. sharing the traditional recipes, hearing your views and comments, reading all the messages and Emails with good wishes and compliments, getting to know about how your mother/aunt/friend/relative cooks the same dish, connecting with many old friends, making new ones …all these things make me feel so happy and cheerful. Dear readers, I am so glad to share with you all yet another reason of my happiness. It feels so nice to be featured in Femina’s online edition, talking a bit about myself and sharing my Mother’s Recipe of ” Stuffed Bhein/Beeh(Lotus root)” or Beeh tikki.

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Beeh Patata

Alka Keswani — Sun, 04 Jan 2009 08:39:24 +0000

Memories are myopic? Are they?? Well I don’t completely agree to this belief, since I am amongst those who dwell in beautiful past. I hate to look at reprehensible stuff around me, but unfortunately I am always forced to throw myself in pits of gloom, corruption, political vested interests and rising prices and declining bank balances. Pity, I can’t turn my eyes off the budging ugly head of terrorism and hatred but I wish I was allowed to be self occupied, innocent, energetic and bubbly kid forever and ever and ever! Well, I don’t wear wishbones where my backbone ought to be, I am as practical as a person is supposed to be, but still there are moments when I simply loathe growing up , because no longer I enjoy the simple blessings of life, as I did ,when life was all about toys and plays, friends and laughter, school and homework, Chuppa chuppi and chor police. The new generation is just not interested in such outdated outdoor games, when they have fancy gizmos to fiddle around for their amusements. Sincerely, how many of you remember chasing your friends behind the nook and corners of houses to do a Thappi (patting the wall to declare out) or during blind buff? How many of you still cherish the memories of climbing the trees of neighbours to pluck the mangoes or guavas? How many of you hid the bruised knee or elbows from your parents, so that they don’t come to know about your adventure of climbing on a roof to get back that shuttlecock which almost always landed to the neighbor’s roof? Is anyone still nostalgic about the so called doll’s wedding, a trip to a neighbouring park with friends, breaking glass window panes with your cricket balls, or that triumphant shout when you got hold of that kite at some higher branch of tree, the non ending talks with your friends at a terrace, sharing your innermost joys and woes? The Group studies, the nights that were spent awake studying at some friend’s place with many rounds of milk, tea and snacks courtesy the lovely aunts. The way you freaked at the thought of appearing for exams, or the most peaceful feeling in the world, when you handed the last exam answer paper to your teacher? The celebration of clearing exams, at some roadside restaurant, by relishing Dosa, pavbhaji or even Vadapav, when you were surviving on shoestring budget. The shrieks (of joy) of friends in hostel when you carried some homemade Gaajar ka halwa or Ladoos,which your mother packed for them, so that the poor things do not miss their families on festivals. Those silly fears, ridiculous fights, melodramatic patch ups, all in all, a great life! I miss those days? Do you?? My mind was flooded with nostalgic memories, since I made this Prasad rice and Beeh patata (lotus stem and potato curry because of two reasons….one that this preparation is generally distributed at langars and they taste awesome, and secondly this lunch enjoyed the numero uno position during marriage ceremonies of Sindhis, few decades back, when there was no trend of buffet lunch or dinner as such. The marriage ceremony was held in a simple way, with just biscuits and Sherbets or tea. But yes, relatives and neighbours were included into the joyous atmosphere by sharing this Beehpatata and Degh waara chaanwaran. Huge iron or aluminum pots or containers were used for cooking on the logs of wood, or coal (sighri) or stove and generous quantities of rice and curry were cooked and the ceremonial feast was then shared with friends, relatives and neighbours as a part of marriage ritual. So let me share, how I made this most wonderful Sindhi curry and rice. The above thali consists of Degh waara Chaanwaran (spiced rice), Beehpatata (lotus stem and potato curry), Gulabjamun, Roti (flatbread), Sindhi Papad, Ghogroon ji khatairn (Turnip pickle), and Kabab (fryums made from rice flour). Beeh patata (lotus stem and potato curry) Print Beeh patata ain Degh waara chaawaran Traditional Sindhi style Lotus stem potato curry with spiced rice served during marriages Ingredients For Rice 2 cup basmati rice or any brand that you generally use. 1 small (1") piece of cinnamon 2 tsp of oil 2 cloves 1 whole black cardamom (vadho photo or black elaichi) 2 -3 black pepper corns 1 Kamaal Patt (Tej Patta) Approximately 4 and half cups of water (you may need more or less depending upon the type of rice and its quality) Few drops of orange food colour (optional) Salt as per taste For Curry 2 Potatoes -Do not peel the skin. Lotus stem (roots) or Beeh. Thoroughly wash the stem and get rid of the mud.The pores of stem, if still muddy, could be cleaned with tooth picks. 8-10 ,1 cm thick pieces of Beeh. 2 Onions (medium sized) 2 tomatoes (small ) 1 small brinjal Shelled green peas, a handful Ginger about 1" Green chillies 2-3 depending upon your taste 1 /4 tsp Garam Masala ½ tsp Turmeric powder 1 tsp Coriander Powder ½ tsp Jeera powder Salt to Taste 2-4 tsp Oil Fresh coriander leaves for garnishing Method To Make Rice Pick and rinse rice few times with water, till water runs clear. Let the rice soak in water for about half hour (or 15 minutes if using Basmati) In a heavy bottom pan, add 2 tsp of oil and put all the whole spices and stir fry for few seconds. Add rice and salt and mix gently. Add water (almost double the quantity of rice) and few drops of orange colour (optional). Mix well, allow it to boil and then simmer.Cover it with lid and gently mix it for one or two times intermittently. Cook till done. Serve hot with Beeh patata curry To Make Curry Clean and cut Beeh into slanting slices and pressure cook them with some salt and water till done (2-4 whistles of pressure cooker, depending on quality of Beeh) Drain and keep aside. Clean the potatoes and cut them into large chunks.Wash and add salt.Soak in water if potatoes start to oxidise. In the pressure cooker, add 2 -4 tsp of oil and saute chopped onions. When onions turn pinkish, add chopped brinjal (with skin) and saute it till the mixture is brown in colour. Add chopped tomatoes,salt,chopped green chillies, ginger and all dry masalas. Stir and cook for few minutes on high flame and add potatoes and Beeh. Add few spoons of water if the mixture tends to stick to the bottom of cooker. After 2-3 minutes of bhunoing, add hot water and shelled peas.The water should be just above the level of Beeh and potatoes. Close the lid of cooker and wait for one whistle and then cook on lowest flame, under pressure for 2-5 min.Put off the flame. When the pressure subsides, open the lid and check for the seasoning and consistency of gravy and adjust according to your taste. Garnish with fresh coriander leaves and enjoy it with piping hot rice. 3.5.3251

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