pakora recipe 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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Baked Potato Chilly snack

Alka Keswani — Sun, 14 Aug 2011 08:51:44 +0000

August is here..for Indians its a month of festivals..for Sindhis its special too…Apart from celebrating Independence day and Raksha Bandhan, Sindhi female fraternity is eagerly waiting for Teejri festival, a day of fasting for us. But before the fasting day approaches, let me (and you are invited too..virtually though !!!) indulge ….the cravings for some spicy, hot food never go out of fashion for me. So here it is baked potato chilly snack. The day I saw thisrecipe, I was impatiently waiting for some free moments to cook the spicy, delicious, chillies coated with potato mixture. But considering the look on the face my dear husband, who keeps reminding me of the increasing waistline, the fried snacks would have invited some snarls from him. So finally decided to compromise on the richness and went ahead with the baked version of the otherwise sinful snack. And how did they turned out?? Well, honestly speaking, though the crispness was missing, these tasted awesome. With the fact that only few drops of oil were used, these make a guilty free snacking option :-). And since its more of a layer of aloo tikki wrapped over mirchi pakora, I will call it as a Sindhi recipe with a twist 😉 Thanks Nitu Didi for this lovely recipe. I loved it !!! Print Baked Potato Chilly snack Prep time: 30 mins Cook time: 25 mins Total time: 55 mins Serves: 2 Ingredients 3 Green chillies, thick one, less hot variety Salt Amchoor powder or chaat masala Lemon/lime 1 small For the coating: 3 large potatoes 3 bread slices 2 green chillies chopped (Add less if you don't it less spicy) Salt as per taste Cumin seeds 1 tsp Chopped coriander leaves Few mint leaves (optional) Bread crumbs to coat (optional..I didn't used any) Method Rinse well and pat dry thick green chillies. Slit these all the way from Calyx to apex (top to bottom).Remove the vein with seeds. Sprinkle salt,amchoor powder and dash of lime/lemon juice, and set it aside for some time ( I prefer to keep these for 4-5 hours ). Meanwhile, boil, peel and mash potatoes (better grate these) making sure no lumps are there. Dip bread slices in water and squeeze well. Mash and add to the mashed potatoes.You can use bread crumbs instead . Add salt, cumin seeds, chopped chillies, coriander leaves and mint leaves (optional) and mix well. Divide the mixture into three , roll and flatten each portion. Cover each chilly with this layer and make sure you make a tight roll of it.You can roll these in bread crumbs or give and egg wash for that crispness.I baked without any crumbs or egg wash. Bake/grill the croquettes by placing these at equal distance from each other on a baking tray or non-stick tawa. Pour 1 tbsp oil over the croquettes and grill for about 10 minutes( time varies from M/w to M/w). Flip the sides and grill again for 8-9 minutes or till the croquettes appear golden in colour. If frying, simply fry in hot oil, over high flame for first few seconds and then on medium flame, till crust is golden brown in colour and the chilly inside is cooked . Serve immediately with Ketchup/yogurt dip or chutney of your choice. 2.2.1

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Patate Ja pakoda~Just For You

Alka Keswani — Fri, 23 Jan 2009 20:02:44 +0000

Firstly, sorry for the late replies (and even for no replies) to you mails dear visitors, I still have much backlog to attend to and I will do that ASAP. Darn the internet connection (I know, I know by now you all are sick of this excuse of mine, so am I, with these damn service providers) Well here I am again with this sinful food called Patate ja pakoda (potato fritters), an absolute favourite of my son.Though he gets to indulge these on ration basis, I like to let him have these on special occasions. And this time the excuse was of course that Sk (in case you joined in late, he is my bro-in-law) too want to try out pakodas in his VIDESHI Kitchen. So again here I present step by step illustrations for these typical sindhi favourite snack Ingredients: 1 large size or two medium sized potatoes (will yield approximately 16-18 pakoda) Besan (gramflour) 5 tbsp Salt 1/4 tsp (bit less than that) for besan batter and some more for salting potato chips (aprox. 1/4 tsp) Red chilly powder 1/4 tsp or less (start with less, increase the amount when u make pakoras next time) Soda bi carbonate (mithi soda) 2 very small pinches (if you can’t find soda bi carb, you can use baking powder 1/4 tsp or bit less than that) Water to make the batter approximately 16 tbsp (the same sized spoon that you used for besan) Carom seeds (ajwain) optional Oil for frying Method: Peel and slice the potatoes into thin chips.Rinse them with water,drain out water and add about 1/4 tsp of salt Leave these for about 4 minutes. If they start blackening then immerse them in water till you use them for frying Now mix salt, red chilly powder and soda bicarb in besan and add about 16 (you might need more or less depending upon quality of besan) spoons of water and mix it to make a smooth batter.It should be of pouring consistency and should be devoid of any lumps In the meantime, pour oil in frying pan or kadai and let it heat till smoking point.Now lower the flame. Put the potato slices into the batter and coat them properly with batter. Now carefully pick each batter coated potato chip and pour into hot oil.Do not put all of them together, you can fry them in two or three batches and fry them on low flame for few seconds Take them out on tissue paper and keep it for few seconds.Meanwhile fry another batch in similar fashion. But do not let them turn dark. Put the tip of knife through pakoda to check whether potato is cooked, if not, fry it for second time on medium flame, but if potato is cooked then fry for second time on high flame till crisp brown Drain excess oil on tissue paper and enjoy with ketchup or chutney Here is the recipe at one place (print friendly ) Print Patate Ja pakoda|Potato fritter|Potato Bajjii Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: 2 Step by step, with pictorials, Potato fritters, or potato bajjis/ potato pakora (pakoda) recipe Ingredients 1 large size or two medium sized potatoes (will yield approximately 16-18 pakoda) Besan (gramflour) 5 tsp Salt ¼ tsp (bit less than that) for besan batter and some more for salting potato chips(aprox. ¼ tsp) Red chilly powder ¼ tsp or less (start with less, increase the amount when you make pakoras next time) Soda bi carbonate (mithi soda) 2 very small pinches (if you can't find soda bi carb, you can use baking powder ¼ tsp or bit less than that) Water to make the batter approximately 16 tsp (the same sized spoon that You used for besan) Carom seeds (ajwain) optional Oil for frying Method Peel and slice the potatoes into thin chips.Rinse them with water,drain out water and add about ¼ tsp of salt Leave these for about 4 minutes. If they start blackening then immerse them in water till you use them for frying Now mix salt, red chilly powder and soda bicarb in besan and add about 16 (you might need more or less depending upon quality of besan) spoons of water and mix it to make a smooth batter.It should be of pouring consistency and should be devoid of any lumps In the meantime, pour oil in frying pan or kadai and let it heat till smoking point.Now lower the flame. Put the potato slices into the batter and coat them properly with batter. Now carefully pick each batter coated potato chip and pour into hot oil.Do not put all of them together, you can fry them in two or three batches and fry them on low flame for few seconds Take them out on tissue paper and keep it for few seconds.Meanwhile fry another batch in similar fashion. But do not let them turn dark. Put the tip of knife through pakoda to check whether potato is cooked, if not, fry it for second time on medium flame, but if potato is cooked then fry for second time on high flame till crisp brown Drain excess oil on tissue paper and enjoy with ketchup or chutney 2.2.1 Note: You can half fry them and put aside ahead of dinner or lunch and just before serving Re-fry them to enjoy crisp pakodas

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Sanna pakora

Alka Keswani — Sat, 03 May 2008 01:32:57 +0000

Sindhi style, double fried chickpea pakora/bajji/ fritters, super crispy, crunchy, delicious sinful bites ! Print Sanna pakora Rating 5.0 from 1 reviews Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 2 Crispy pakora recipe, typical sindhi style double fried fritters Ingredients 1 small cup gram flour 1 small onion (chopped) coriander leaves (chopped) 1 tsp cumin seeds 1 tsp annardana (Dry pomegranate seeds) 1 tsp Coriander seeds (akkha dhaniya) 2 Green chillies (finely chopped) Salt to taste Red chilli powder as per taste A pinch of baking soda Water Oil for frying Method Mix all the ingredients except oil for frying and make a thick batter Add a tbsp of hot oil to this batter, mix well Take a spoon full of this mixture and slide gently into hot oil,repeat for whole mixture Fry them on medium flame till almost done Take them out and break them further to small pieces Fry again till dark golden brown and crisp Serve immediately 2.2.1

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