lotusstem recipes Archives | Sindhi Rasoi |Sindhi Recipes

Beeh Tikki Paalak|Lotus Stem Tikki in Spinach Curry

Alka Keswani — Sun, 09 Apr 2023 09:28:15 +0000

Beeh or Lotus stem is very popular in Sindhi cuisine. It is used to cook many traditional Sindhi dishes like Beeh Patata, Beeh Ji Tikki, Kuneh Jo Beeh etc. About Sindhi Beeh TIkki Paalak: One of the most popular Sindhi Style Lotus stem dishes is Beeh Ji Tikki made by mashing boiled Lotus stem and potatoes, flavouring the mash, dipping in the besan batter and deep frying it. It tastes delicious but then how often can you eat deep fried food?Few days ago I had some boiled lotus stem and potatoes as well. I was planning to make the Beeh Tikki and some Palak paneer for the lunch.But then I changed the plans. I made the Palak curry the way we make it for Palak paneer but instead of paneer chunks, I added Pan fried Beeh tikki (without besan coating) and a rustic hearty meal of Sindhi Beeh Tikki Paalak was ready in no time. The above mix was mashed very well to make Tikkis (Patties). I Pan fried the Tikkis using little of Ghee, till well cooked. Here’s how the Sindhi Style Beeh patata or the Lotus stem and Potato tikkis looked like! I added these Beeh Patata tikkis to the Spinach curry just before serving! Healthier Beeh patata Tikki in Spinach curry tasted delicious with plain roti! Recipe of Sindhi Beeh Tikki Paalak Beeh Tikki Paalak|Lotus Stem Tikki in Spinach Curry Pan fried Lotus stem and Potato tikki in Spinach curry Ingredients Instructions For Spinach Curry More Sindhi Lotus stem (Kamalkakdi or Beeh) recipes: Recipe of Beeh Tikki is available here! Recipe of Suhandhro Ain Beeh is available here! For recipe of Sindhi Sehal Beeh, click here! Recipe of Beeh Sawa Basar or Lotus stem and Spring onions is here Recipe of Sindhi Laag^ mein Beeh is available here

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Beeh Sawa Basar| Lotus stem And Spring Onions Curry

Alka Keswani — Thu, 15 Dec 2022 10:34:28 +0000

Beeh Sawa Basar (Lotus stem and Spring onions curry) There is a dish in Sindhi cuisine named Sawa basar patata i.e Spring onions and Potatoes Curry and though it is loved by many, I somehow find the texture and flavour of the curry to be very unappetising. A similar dish is cooked using Beeh (Lotus stem) and Spring onions. When cooked in a pressure cooker, the peculiar over-powering flavours of spring onion greens and slightly slimy, mushy texture is not something that I like and hence I seldom made that curry. Later, I learnt many variations of the recipe from the people I interacted with and I did find some better ways to cook with Spring onions. I intend to share the varying recipes on the blog. For now let me share this stir fried Beeh Sawa Basar (Kamal Kakdi aur hare pyaz ki subzi) or the Lotus stem and Spring Onion Curry that gets done in a jiffy, provided you have a stock of pre boiled lotus stems. Print Beeh Sawa Basar| Lotus stem And Spring Onions Curry Easy Stir-fry cooked with Spring onions and boiled Lotus stem Ingredients Spring Onions 1 Bunch Tomato 1 Large Green Chillies 1-2 Lotus stem 150 Gm (Cut in 1 inch thick slants and boiled till soft) Turmeric Powder ½ tsp Coriander Powder 1 Tbsp Salt to taste Oil 1 tbsp Garam Masala,a pinch (Optional) Method Clean and boil lotus stem in a pressure cooker (with salt and water)till soft.To read about how to cut, clean and boil the stem, check this link! Drain and keep aside. Chop one bunch of spring onions (white and green part separately). In a kadai/Pan, add 1 tbsp oil, and sauté onion whites till slightly pink. Add 1 large tomato and green chillies, chopped. Add a little salt and turmeric powder and cook covered till tomato is mushy. Add boiled lotus stem (make sure it is soft to bite). Add 1 tbsp coriander powder and some salt, if needed and cook on high heat for 3- 4 minutes stirring frequently. Add some green part of spring onions and reserve some for garnish. Cook for 2 minutes. You can add a fat pinch of garam masala too. Garnish with the reserved onion greens and enjoy the delicious dish with some Dal Rice and Roti. 3.5.3251 Need more recipes of Lotus stem (Kamalkakdi)? Check below! Check the recipe here! Sindhi Beeh Tikki, Kamalakakdi Tikki! Check the recipe here Suhanjhre mein Beeh (Lotus stems cooked with drumstick flowers or Moringa Flowers! Find the recipe here!

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Ta’am For AlifBe of Sindhi Food ~30

Alka Keswani — Sat, 03 Jul 2021 10:38:39 +0000

In Arabic Sindhi there are two consonants that sound similar but are actually different; ت and ط , i.e ‘T’ as in Taiwan, Tahini, Tabla etc. ت as in Tosha was covered in the AlifBe~ 6 , while the 30th consonant i.e ط is what we are discussing today. Unlike the ت that is used for words of Sindhi origin, ط is used for words of Urdu/Persian/Arabic origin. So what are we going to discuss today? Ta’am is what we will talk about. Meaning of the word Ta’am varies across the different languages. While in Jewish it means ‘taste’, in Turkish and in Urdu it means ‘Food’. Many believe that the word Ta’am comes from ‘Tamsik’ or Tamasic, one of the three Gunas or attributes in which food could be divided as per yogic concept or as per ‘Samkhya’ school of Indian (Hindu) philosophy. Tamsic food is what that makes you lethargic. Not sure that’s what Ta’am in Sindhi means! In Sindhi it generally means ‘Dish’ which could be both; food as well a serving plate/thal! Also in Sindhi, the word Ta’am (pronounced as त’आम) could mean the variety of dishes or a festive spread or even a daawat. You would often hear a child being asked “What Ta’am did your Grandmother feed you”? after he or she is back from a visit to Grandparents. Or a sarcastic remark ” Ta’am toh khaeen” (“enjoying a feast”) hurled at you by a friend or a neighbor when you are spotted eating a luxurious meal, is not uncommon. And here is one such platter or Sindhi Ta’am for AlifBe of Sindhi Food! Starting from Raita in the clockwise direction: D^ahi Boondi (Raita) Beeh Patata (in thickish or ‘lipti hui‘ gravy) Dhotal dal (Yellow Mung dal) Sooji jo seero (Sooji or Semolina halwa) Bheendi pickle (grated raw mango pickle) Sindhi Kachri (Rice flour Fryums made in flower shape) Beeh patate ji Tikki (Mashed lotus stem and potato vada)-Scroll down for the recipe! Sindhi Papad Phulko (Whole wheat flour roti) Chanvar (Boiled rice) Vangi (Cucumber) We don’t get good quality lotus stem around our home so our parents (MIL and FIL) make sure to send in some for me to cook and relish it the way I would prefer. This time too, the lotus stem is courtesy Papa, my father-in-law! For the Recipe click here: Beeh Patata (in thickish or ‘lipti hui‘ gravy) Dal Recipe: Dhotal dal (Yellow Mung dal) Recipe: Sooji jo seero (Sooji or Semolina halwa) Recipe: Bheendi pickle (grated raw mango pickle) Print Beeh Patate ji Tikki Mashed Lotus stem and potatoes spiced and coated with besan batter, fried twice! Ingredients 150 gm Lotus stem 2 Potatoes, boiled 2 green chillies Salt as per taste 2-3 cloves of garlic (optional) Ginger ½ inch piece Garam masala powder ½ tbsp Coriander powder ½ tsp Turmeric (Optional) ¼ tsp Amchoor ½ tsp Annardana (Dried Pomegranate seeds) 1 tsp Whole coriander seeds 1 tsp Coriander leaves, a handful For Besan Batter 1 Cup Besan Salt as per taste Turmeric powder ½ tsp Red chilli powder ½- 1 tsp Meethi soda (Cooking/baking soda) a generous pinch Oil for frying Method Clean Lotus stem and slice in small pieces. In a pressure cooker, add lotus stem, salt and 2-3 cups of water. Cook under pressure for 2-3 whistles or till lotus stem is soft enough to mash. Drain and mash it well. Pound ginger, garlic, chillies, annardana and coriander seeds. In a mixing bowl, add mashed lotus stem, mashed boiled potatoes, salt, pounded mix, spices, coriander leaves and mix well. Divide this dough into 5- 6 balls, more or less depending upon how big or small you wish the vadas to be. In a separate bowl, mix besan, salt, chilli powder, turmeric and baking soda and gradually add water to make a smooth batter of pouring consistency. Heat oil for frying in a kadai. Dip each ball into the batter, coat well and drop carefully in the hot oil. Do not crowd the kadai/pan. Fry in batches if needed. Fry on medium flame till almost cooked. Remove from the pan and let the vada cook down a bit. Press each vada, gently, in between your palms to flatten it (i.e make a tikki). Flash fry in hot oil to make the besan coating crisp. You can avoid double frying and instead fry the vada just once but a typical Sindhi style tikki is twice fried. Tastes best with mint coriander chutney. 3.5.3251 And before I sign off for the day, here is a small video about how to write Sindhi AlifBe!

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