root vegetables Archives | Sindhi Rasoi |Sindhi Recipes

My Favorite Turnips and a Request

Alka Keswani — Tue, 21 Sep 2010 15:35:51 +0000

First a request…Have you ever followed a recipe from this site? Do you cook the Sindhi Style food, after reading the recipe from this blog? If yes, would you like to cook again , any recipe from this blog, click it (No, we are not seeking professional pictures, you can even click with your Cellphone) and mail it to Ria . Check the details at Ria’s blog. where she wants you all to cook the Sindhi food, following the recipes from Sindhirasoi.People who do not have any website of their own, can simply Email, the picture of food cooked, along with the name and link of recipe. For example, if you have cooked Kadhi chaawal following the recipe from this blog, then along with the picture clicked by you, write “Kadhi Chaawal” and provide the link (http://sindhirasoi.com/2008/02/10/sindhi-kadhi/) in the email and send it to airmathew AT gmail DOT com Kindly Do participate….if you have any queries just contact me using contact form Update: This event is closed now! Many thanks to those who participated! Now Coming to the recipe of the day…. Talking about my favorite food always make me happy 🙂 Turnips….well, strangely, I love turnips a lot…along with bitter gourds, bottle gourds, Apple gourds and did I mention turnips??? Lol….I just can’t resist buying these vegetables and generally cook these the way my mom used to, without feeling the need to try out other ways to cook with the above mentioned vegetables. So generally (or for surely) turnips at our home are just made in two ways…..either the turnip pickle or Chithyal Ghogrunh (Mashed Turnips ). I love this traditional home style cooked turnip curry flavored with fresh green garlic. This gets cooked in a jiffy and tastes best with Khichdi/ Patri Khichdi, Juar Jo dhodho etc. Recipe Video of “How to make Sindhi style Turnips (Shalgam/Gogrun) ki Subzi”: Recipe for Chithyal Ghogrunh or Mashed Turnips: Print Chithyal Ghogrun|Mashed Turnip curry Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Serves: 3 Mashed Turnips curry,a famous Sindhi style of cooking turnips to make a healthy and delicious Subzi ! Ingredients Turnips around 500 gms Onion 2 Tomatoes 2 Green chillies 2 or more as per your taste Ginger half inch piece. Salt Turmeric powder ¼ tsp Coriander powder 1 tbsp Chopped Fresh Garlic (Sayi Thoom in Sindhi) 2-3 tbsp Oil 1-2 tbsp Coriander leaves to garnish Method Rinse well, peel and chop turnips roughly. Peel and chop onions and fresh garlic. In case you do not have fresh garlic, just use crushed cloves of regular (dry) garlic (around 5 cloves) . Now in a pressure cooker, take 1-2 tbsp of oil and saute onions till light brown. Do not let onions turn too dark. Add chopped tomatoes,crushed ginger, green chillies, salt and stir well. Add chopped turnips, fresh garlic (or dried one, which ever is available), coriander powder and turmeric powder and give it a good mix. Saute it for some time, till the mixture starts sticking at the base of cooker, sprinkle some drops of water and Bhuno again, for 3-4 minutes. Add about half a cup of water and mix well. Close the lid of pressure cooker and wait till pressure of cooker is released for 2-3 times (2-3 whistles). Let it cook for couple of minutes on lowest heat Later, check the consistency of the dish, as it is supposed to be semi dry (Check the picture).Put it back on the flame if there is still any water remaining. Just mash it lightly with a back of spoon till a mushy mix is obtained. You can sprinkle some garam masala powder, but I like the taste, just without any such spice. Garnish with coriander leaves and serve. This is generally eaten with Jowar (sorghum)Doda (Unleavened flat bread or jolada roti or Bhakri ) along with Lassi or chaach (buttermilk) Or else with soft Khichdi rice cooked with handful of Dal like unhulled split moong dal or urad dal,with some salt and turmeric powder.Enjoy! 2.2.1

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Announcing LINK your Recipes of Taro root and a lipsmacking Recipe

Alka Keswani — Tue, 31 Aug 2010 14:05:00 +0000

Recently when the on-going Food event LYRO was announced at SindhiRasoi, I received a sweet Email from Poonam , a really enthusiastic lady, who shared some cool tips and tricks of cooking and some suggestions for this website. One of her suggestion was to rename the Event LYRO (Link your recipes of …..) to LINK~Your Recipes of…..! I actually liked the suggestion, because LINK sounds much better than LYRO, so henceforth this event will be known as LINK. Thanks Dear Poonam for your wonderful Suggestion ! Coming to the LINK~Your Recipes of Potato, which was the first theme of LINK event, I am Thankful to those sweet bloggers who took out time to submit their recipes of Potato. I am really sorry if you are yet to hear from me a Note of thanks for your efforts, but be sure I am obliged ! Time to announce another LINK, and this time its LINK~Your Recipes of Taro Root Taro Root or Kachalu or Arbi, or Arvi, is one favorite Tuber of mine. I love the nutty and fishy flavor of it. Though Peeling this sticky tuber is something I dread as it leaves my hands itchy, but that doesn’t stop me to add this tuber in my meals . Let’s check it’s Health quotient…. Dietary Fiber and Fat Like many vegetables, taro root is great for those who are trying to watch their fat intake. One serving of taro root (132 g) has only .1 g of fat per serving. This fails to even register as a single percentage of your daily amount of fat. Taro is high in beneficial nutrients, such as dietary fiber. One serving has 7 g of dietary fiber. This is 27 percent of your daily recommended amount of dietary fiber. Dietary fiber is important for two main reasons. Dietary fiber is great for the digestive system, as it helps to speed up the process and make the system regular. It can also help to lower cholesterol. Cholesterol and Sodium One serving of Taro has 0 mg of cholesterol. This same serving only has 20 mg of sodium. This is only 1 percent of your daily value of sodium. Vitamins Taro is high in a few vitamins that are important for the body. One serving has 11 percent of your daily value of Vitamin C. One cup of taro also has 19 percent of your daily amount of Vitamin E and 22 percent of your daily amount of Vitamin B6. Vitamin B6 is important for the immune system as well, whereas Vitamin E can help to reduce your risk of a heart attack (according to NutritionData). Minerals One serving has 10 percent of your daily value of magnesium and phosphorus, while also offering 13 percent of your daily value of copper. Taro is an excellent source of potassium and manganese, with 18 percent of your daily value of potassium and 30 percent of your daily value of manganese. Potassium is important for the regulation of your heart functions and your blood pressure, while allowing your muscles to work as they should. Manganese is important for the “metabolism of proteins and fat” while helping out the immune system . Source : ehow. So what are you waiting for ? Just share your recipes of Taro root and help us relish it in number of ways.Just link your recipes in comment section and link back this post to that recipe in your blog. Non Bloggers can TYPE their recipes in comment area 🙂 Still any doubts? Read this ! Saye Masale waara Kachalu ( Taro Root stuffed with green spicy mixture) Print Announcing LINK your Recipes of Taro root and a lipsmacking Recipe Prep time: 30 mins Cook time: 20 mins Total time: 50 mins Serves: 2 Stuffed Taro root, a spicy, stuffed arbi recipe ! Ingredients Kachalu 6 -Select the large ones Salt as per taste Coriander leaves 1 small bowl Green chillies 4 Garlic 10 cloves Ginger 1 inch piece Coriander powder 1 tspn Turmeric Powder ¼ tspn Oil for Frying Method Wash Kachalu and boil them in salted water till half cooked.You can pressure cook these for one whistle. Cool, peel them, and fry for sometime till slightly golden in colour. Let them cool and meanwhile pound Coriander leaves, green chillies, ginger and garlic in mortar pestle (Hamam dasta) till a coarse mixture is obtained. Add some salt, turmeric powder and coriander powder and mix properly. Now slit each piece of kachalu, holding it with the tapering end upwards and the broader end downwards, moving the knife gently in the center, from the top to bottom and slit till ¾th of length.Repeat procedure for each piece and stuff each one with coriander mixture. Take a nonstick pan and pour little oil and cook the stuffed kachalu on slow flame, with a lid on. Keep tossing at regular intervals to avoid burning or charring of these and cook these till the rawness of green mixture is gone,approximately for 5-8 minutes. Serve with Dal rice or any Pulav/Biryani and enjoy the awesome Fish like taste of stuffed Arbi. 2.2.1 Today many Sindhi women might be busy cooking for Thadri, the festival of Sindhis in honour of Mata Sitladevi, wherein food is cooked a day prior to Thadri and the same is served on the Thadri, since it is the day of eating Cold Food. Generally Food like Lolo (both cooked and fried ), Koki, Besani, Dal waro Phulko, Dhai Wada, Dhaas Karela, Dhaas Bhindi, Mirchi Pakora, Methi subzi, Sayi chutney etc. is prepared to be consumed cold, on Thadri. What’s cooking at your place today ? Happy Thadri to All of You !

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Kachalu(Arbi)And An Award For Authentic Recipe

Alka Keswani — Sat, 21 Jun 2008 08:13:49 +0000

Kachalu or arbi (Colocasia root) is very popular amongst Sindhis.It is basically root of Patra leaves (the same leaves which are used to make Aluwadis). It is relished in variety of ways, like boiled kachalu, fried kachalu, stuffed kachalu and also kachalu chaat.Watch out this space for all these recipes, that I am gonna share here, soon ! Kachalu tuk is not a healthy choice if one wishes to cut off oil consumption, but for those who crave for fried, crispy stuff to spice up plain dal-roti here is a traditional recipe: Print Kachalu(Arbi)And An Award For Authentic Recipe Rating 5.0 from 1 reviews Prep time: 5 mins Cook time: 25 mins Total time: 30 mins Serves: 2-3 Arbi took, or deep fried Arbi/ kachalu , easy to make and crispy delicious side dish that goes well with Dal rice Ingredients Kachalu (250 gms) Salt Oil for frying Turmeric powder ¼ tsp Coriander powder 2 tsp Red chilly powder ½ tsp (or less) Garam masala powder (totally optional) ¼ tsp Chaat masala powder (again optional) ¼ tsp Method Wash and boil kachalu with two spoons of salt till half done.If using pressure cooker just boil it till one whistle Let it cool and peel it properly. Prick with fork or tooth pick at few places. Sprinkle some more salt and half fry it in a frying pan on medium flame till almost done (you can prick with knife and check, if knife digs in swiftly then its done) Remove kachalu from pan and gently pat each, with palm to flatten it (be careful as the kachalu tends to break) Deep fry again till crisp and brown Empty the pan (remove all the oil), sprinkle some more salt (you can first taste it a bit to check how much salt you need to add ), add dry masalas and serve immediately You can boil and fry kachalu for once till done and then keep it aside.Then just before serving deep fry it again to enjoy them crisp Goes well with Dal chawal, saibhaji,Tidali daal, bhugha chaanwara etc 3.5.3251 And now let me share my happiness with all you dear visitors 🙂 In month of May I had participated in Pooja’s VOW JFI BELL PEPPERS event and that was my first ever entry for any food event.Not in my wildest dreams had I imagined that the Dhaas shimla mirch recipe would be appreciated so much and would actually win me an award . Thanks pooja for holding such an event and thanks to all those visitors who voted for me…I can never thank you all enough !

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