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Summary of Sindhi Cuisine and a good news to share !

Alka Keswani — Mon, 02 Aug 2010 11:34:09 +0000

The work is still in progress…but I just cant wait any more to share this sweet news with you all.. a sweet moment to cherish , made me and my family feel ecstatic, came in the form of an article ‘Unfeignedly Sindhi‘ penned down by yours truly, that is published in the July Edition of the Magazine ‘ Food and Nightlife ‘. I am thrilled to get rave reviews from the people of great caliber…..I feel obliged. Thanks everyone, for the wishes that came pouring in, all these days… its a feeling well beyond description. The magazine is available in Mumbai and Delhi. Besides, it is available online too. The article on Sindhi Cuisine, was published in July Issue of the magazine, on page number 14/15. Click here to read the article on the magazine website. And for those who are unable to access the link, you can read the article in text form right here, though it is an unedited version, but then, the matter remains more or less the same. Hope you will enjoy reading the Summary of Sindhi Cuisine. I do not claim to be an expert, when it comes to Sindhi Cuisine, so goof ups of facts, if any, be kindly ignored/ reported (Please soften your tone before lashing out..lol)/brought to notice/ mentioned in comments. I am open to your views, suggestions, add-ons and basically any thing that you would like to share about Sindhi cuisine, it’s food history, cultural background….any thing, just anything. Let the rest of the world have a glimpse of Sindhi Food and culture…share it here….let the Sindhi food be counted in the popular cuisines of the world. Without further ado, lets hop over to the article….. Unfeignedly Sindhi ! Sindhi, a culture having its roots in Sindh (Now in Pakistan), proudly belongs to ancient Indus valley civilization as discovered from the Moen-jo-Daro excavation. The culture rich, the art unbeatable, the Sufi music unmatched and the Cuisine simply invincible, at least for true blooded Sindhis ! Sindhi Cuisine , apart from having unique flavors of its own, have the unmistakable mark of other dynasties like Mughals, Arabs, Turkhans, Soomras etc that influenced Sindhi cuisine while they ruled the Province. The mighty Koftas, the scrumptious Biryanis, amazing Gosht (meat) Curries, got infused in Sindhi cuisine during that era. Post partition in 1947, Hindu Sindhis got scattered around the world, and since then, a long battle to keep ourselves rooted to our culture while simultaneously absorbing the culture of our surroundings, is being fought. As various other cuisines of India, Sindhi cuisine is also a vibrant one , sizzling and dazzling with lots of flavors, a wonderful amalgamation of Delish sweets, perfectly tangy curries, mildly flavored gravies, rich and wholesome biryanis, wide array of seasonal vegetables, awesome variety of Flatbreads, and not to forget the world famous Sindhi Papad and Sindhi Pickles. To begin with, a royal breakfast preferred by Sindhis, is ought to be The Dal Pakwan, the crisp fried Maida flatbreads, served with simple Chanadal, garnished with chutney and chopped onion. Apart from this, Bori (Kutti or crushed koki tempered with hot oil, and sweetened with sugar), Sindhi Koki, a wholewheat flour flatbread, kneaded with onion, chillies, dried pomegranate seeds, cumin and a generous amount of oil, double cooked on griddle ,or Lolo (sweet flatbread) Dodo (Flatbread with millet flour, jowar, bajra etc), stuffed parathas with Curd are most popular.Juar (jowar) or Bhaat (crackedr wheat) porridge, are favorites of elders of the family. And bread dunked in chickpea curry called Chola dhabhala or the two lentils cooked together called Dal moong are still the most sought after breakfasts in many Sindhi families. Sindhis love simple Dal chaawal- subzi -roti combo.They have some popular style of cooking like Daagh (curry with browned onions), Seyal (cooking food with onions or ginger garlic as base, with little or no water), Tamatey mein (In tomato gravy), saye masaley mein (with Green base, that of coriander leaves and fresh garlic) and Dhaas vegetables (Stuffed vegetables like Okra, Apple gourds, Capsicum etc).Though seasonal vegetables, and plenty of lentils /pulses, are included in daily cooking, but when fresh vegetables are unavailable, Sindhis tend to make use of Besan, and hence Chilra (Gramflour savory pancakes), Chilra kadhi, Aani ji bhaji (Besan dumplings in Onion tomato base) are immensely popular. And not to forget a Sindhi specialty called Sindhi Kadhi , which is a tangy tamarind and gram flour based curry, flavored with some spices and Vakhar like cluster beans, okra, drumsticks etc.This is again generally made for guests and is served with hot plain boiled white rice and sweet boondi. Amritsari wadis cooked along with potatoes, is one spicy curry you cannot afford to miss, and so is Sindhi Saibahji, the yummiest concoction of spinach with fenugreek leaves, sorrel leaves, beans, potatoes, carrot, eggplant, okra, chana dal etc. Though now paneer rules menu of marriage buffets and festival food, there was a time when Beeh (Bhein) i.e Lotus stem hold the Numero Uno position.During marriage ceremonies decades back, relatives and neighbors were offered the beehpatata and Degh Waara chaanwara. Huge Iron or aluminum pots or containers were kept in open spaces, on logs of wood, or coal (sighri) or stove,and a generous quantity of rice and curry was cooked on it. It was called Degh. A spicy curry of lotus stem, potato, peas, cooked in the base of onions, tomatoes and eggplants, when served with Simple pulav,will make you slave of Sindhi degh . Even today this curry is cooked and distributed at Langars in various temples ,on religious occasions. Sindhi Sanna Pakoda (Double fried Gram flour fritters) are famous as most crispy snacks, while Alu tikki, Batan papdi (A Sindhi Chaat), Mirchi Pakora, Bhein Tikki, Spinach Pakoda , are other guilty pleasures. Sindhi Papad has a unique taste, not too spicy nor bland…just perfect. And so are the pickles…the regular oil based as well as Mustard seeds and water based pickles called as Paarianh waari Khatairn have many loyal followers. Yet another typical Sindhi style pickle is Kadhookas (grated ), pickle made from raw shredded mangoes, seasoned with salt, turmeric, red chillies, nigella seeds,cloves of garlic, mixed and lumps of these mixture are tied in small white muslin cloth gathadis (like dumplings), pickled and enjoyed later. It’s called Gathadi aka Bheendi. Summers are spend pickling, Turnips, onions, carrots,chillies, lemons , raw mangoes etc. While Sweet pickles like Raw mango Muraba, Awran jo Murbo (Awla ) and grated mango pickles are the hot favorites amongst Sindhis. Festivals like Chetichand, Diwali, Holi, Akhand Teej ,Thadree,etc are celebrated with typical Sindhi Sweets like, Tosha, Praghuree, Geear, Khuskhus Halwa(Seero), chabhu Halwo etc. While Sherbet and Thaadal (Thandai) are most popular beverages. And to wind up, Sindhis satisfy their “Sweet cravings” with Gaajar ka halwa (Gajru’n jo seero), Maajun, Mohanthal, Gulabjamun, Rabri , Dried grated coconut mithai (Narel ji mithai), Singhar (Sev) Mithai, Falooda icecream etc. The probably only places that you could still enjoy Sindhi food are few eateries like Kailash parbat and Bhagat Tarachand , or else on the streets of Sindhi dominated areas like Ulhasnagar, Chembur, Bhopal etc.The vendors selling dal pakwan, Sindhi Patties with chola and Dal moong are common sights at such places during early mornings. Sadly the trend of fast food and exposure to national and international cuisine is drifting many youngsters away from the lovely Sindhi cuisine.The ‘Chips’ and ‘ french fries’ generation hardly cares for Sindhi Kheecha, papad. The biscuits and cookies overshadowed the humble Dal Nakul, that was initially offered to the guests. Mocktails and canned juices pushed into the corner, the home made Rose sherbet, chandan (sandalwood) sherbet .The artificially coloured, branded Mithai, killed the trend of sharing Maajoon, Khus khus jo seero, ladoo etc with near and dear ones. Packaged junk snacks diverted kids from the good old, pabhoree ( fresh lotus seeds), Jamun (berries) , saawa phota (fresh green peas), Dhadhri (tiny fresh green pods ) etc which used to be the after school time snacks for the kids, eons ago.

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Its New Year for Us

Alka Keswani — Thu, 26 Mar 2009 17:58:57 +0000

Time surely have wings, or else how does it flies away? It seems like just yesterday, when I wished the readers of my blog, “A Happy New Year”,as per Sindhi calender. And here we are again , celebrating Chetichand (The New year) today. And no we aren’t alone in our celebrations, because every year, Maharastrians join in for the Gudi padva,while Kannada and Telugu people celebrate the day as Ugadi You can check out last year’s post on Behrana Saheb, and do join me this year to welcome our New Year with all the fun and frolic Share with me how you celebrate this day, about the rituals you follow,about the food you cook or eat on this special day I on my part will share this simple MILK ROSE, which is distributed as prasad on this day, along with some boiled chickpeas and turmeric added rice For making milk rose, we need sherbet (actually sorbet….confused?? well read it here) or rose syrup. So first lets make that, in case you do not have that bottle of Roohafza, handy. Print Rose Sherbet Easy rose sherbet recipe.This concentrate have a shelf life of more than 6 months Ingredients Sugar 1kg Water 375 ml Milk 1 tsp (or 2 tsp lemon juice ) Rose colour (Red colour in liquid form,approximately 1 tsp for each bottle) Green cardamom 3-4 Rose Essence just few drops Some rose petals (red rose, but cleaned thoroughly or else skip this) Method Clean rose petals and soak them in 1 cup of water for 12-20 hours. In a thick bottom pan or any other huge container, boil sugar along with water, elaichi, the rose petals along with water in which petals were soaked and add milk (or lemon juice). Addition of milk or lemon juice will bring the impurities of sugar on the surface as a scum Remove the impurities settled on the surface Let it boil,till it slightly thickens and change the colour(One thread consistency) if too dilute it will taste less sweet,and if too thick,the sugar will crystallize after refrigeration. Let it cool completely and then strain it Add 2-3 drops of essence and colour and store it in clean glass bottles Add few spoons of this syrup to ¾ glass of water, add some ice cubes to make simple sherbet For Milkrose, add 2-3 tsp of this syrup to ¾ glass of boiled but cooled milk, add sugar if needed, few ice cubes and serve chilled 3.2.2885 In the above picture, from front to backwards its, Milkrose, strawberry flavored,pineapple flavored,and orange flavored sherbet.For all these, the basic procedure remains same,except that the colours and essence are used as per the flavor preferred.Also do note that in case you ought to wish to make Kaalakhata or orange flavor,do not use milk to remove impurities, use lemon juice and also some citric acid crystals (tatri) too for that tangy taste Here I would like to thank Vk (my another BIL)who passed on these valuable tips to me and also helped me penning down exact measurements of ingredients And also before any body shouts Plagiarism here,let me assure you that this picture is indeed inspired by Soma’s gorgeous Flor de jamaica beverage pictures,though mine is such a shoddy job done.I find it really hard to click liquids.So if any one can share some tips and tricks, kindly do share with me This refreshing Pink beverage is going to FIC-Pink, a brainchild of Sunshinemom of Tongueticklers, hosted this month by Priya of Priya’s Easy N Tasty recipes. Hope this comes under the category of that Pink which you expected

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An Alphonso Treat

Alka Keswani — Sun, 22 Mar 2009 05:51:12 +0000

My Dear Husband who is a generally not fond of Food,surprised me one day,when I accompanied him to one of his Friend’s Marriage ceremony, after our engagement(So he was my Fiance then….). That was the first time Icame to know his Love for Shrikhand there.Since that was ,what he enjoyed most from the awesome platter of Traditional Maharashtrian Food. So like a very curious Wife -To-Be,who obviously believed that the way to man’s heart is through his stomach, searched high and low for shrikhand’s Recipe.And mind you , at those times, Internet was an unheard of a thing for geeks like me. So somehow i got its recipe from one of the neighbor, purchased the ingredients required and like a usual bubbly enthusiastic female,trying to woo her would- be -better- half, headed in HIS KITCHEN, in his absence, to churn out a surprise for him. Now in all this, I had a companion who guided me to the Unknown Kitchen and utensils (since that home was new for me), stood besides me, acted as a perfect assistant, helping in blending etc, and watching with all the curiosity and giggles, the making of shrikhand.Well, till this date i don’t know whether Hubby dear liked that shrikhand or not, I only know that it was the first thing I made for him and he did ate it :-). And that Helper was Sk (My Brother-in-law), the little jovial fellow, who after that first brush in kitchen, joined me in many more culinary experiments Months later, as a new bride, I always had this fellow(Sk of course) , ready to indulge (when it was good) or bear(when food turned out awful) my experiments in kitchen.Who not only relished the good parathas and kokis,but also the burnt toasts and awful gravies with same smile on his face (I know after every disastrous meal, he would sneak out to some restaurant or street food stall, have a binge and return back burping and saying…today’s meal was superb,when are you going to make same again??(You cheat…liar…) The reason for sharing these memories is that it’s Sk’s Birthday today,and though I am unable to make him eat any of his favorite on his birthday,Iam virtually sending him some favorites of his, with all the fond memories and Hearty Wishes Every Alphonso Mango landing our home was surely on his TO-FINISH Agenda.So much , that even when everyone at home would be about to retire at night,this crazy mango lover would suddenly remember a Mango lying around home, and would jump with excitement …How about a mango Shake now…Now ??? 12 o’clock (Night)??? Well anything for you dear…and off we use to go in kitchen,and with his help would churn out some quick mango shakes , much to my MIL’s surprise at the blenders (Mixie) working at midnight in our Kitchen So dear, for all those Good old days, and of course on Your birthday…here’s CHEERS from whole family with this Mango shake , for you 🙂 The recipe…well there is hardly any, just throw in a ripe Alphonso Mango, peeled and diced (save one slice for garnishing) in a blender (mixie) along with about two glass full of boiled and cooled milk, about 2-3 tsp of sugar, some almonds and ice cubes and blend till a smooth mixture is obtained Pour in glasses (will yield about 3 servings ), topped with some Almond slivers, some mango cubes (yes the one slice that you saved), some ice cubes, and for that ROSY kick, you can add few drops of Rose syrup while blending.

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Celebrating With A Celebrity Guest

Alka Keswani — Thu, 29 Jan 2009 12:42:11 +0000

Instead of counting candles,Or tallying the years, Contemplate your blessings,As your birthday nears. Consider special people,Who love you,and who care, And others who’ve enriched your life Just by being there. Think about the memories,Passing years can never mar, Experiences great and small, That have made you who you are. Another year is a happy gift, So cut your cake, and say, “Instead of counting birthdays, I count blessings every day!” Well I am wishing my blog, its first Birthday with this sweet poem by Joanna Fuchs Yeah SindhiRasoi,born on 29 January 2008 ,turned One today.And this is not the only reason for smiles and celebrations, there are few more.Let me unfold them one by one Firstly as I told , its this blog’s 1st birthday,then it is also THE 100th post.…yes, I just hit a century with this post. And on this occasion it is just so obvious that I Thank all those who encouraged, helped, cheered and guided me to sail across the waves of hope and despair, highs and lows, praises and brickbats.Few were rude ( ahh lets forget about them! ), few were nasty, but most of you ,dear Readers, have been so supportive and sweet to me ,that now I have made a huge virtual family around. Heartfelt Thanks to my family, friends, co-bloggers, readers,Guests (guest visitors) and above all YOU dear Hubby…..my ultimate strength and support system ! Without you and your camera,this would have remained a dream for me! I have so much to write about ,on this occasion,but I will held my emotions back,because now I need to share yet another excitement with you all ! Every blogger celebrates his/her blog birthday/anniversary with some special sweet /food made by her/him.But not me,because I have something very very very special for this occasion, a true feast to your eyes,especially all Sindhis around, and all this courtesy to an esteemed guest of the day….a celebrity …….Ladies and Gentlemen, kindly welcome , none other than Mr. Suresh Hinduja, The CEO of Gourmet India.com. The forums are the place where some real authentic/traditional/extinct/popular food is displayed to mesmerize us, with jaw dropping captures And for the Sindhi cuisine section, I have to Thank You ‘Saucy’ for initiating that thread ! So dear readers do take a look at those artistic clicks of some wonderful food of Sindhi Cuisine, all courtesy to the most modest person Ihave came across. When I asked for the permission to share his picture of pickle, Suresh not only emailed me the picture, but also amazed me by his words ….What is a pickle between us sindhis, you dont have to credit me. ….wow !! But since I was more greedy, I requested some more of his captures amongst the vast collection of drooling pics,and he was kind enough to let me share those with you all readers.So Dearies , just walk around this post and seduce your senses with the amazing captures of some authentic and traditional picks from Sindhi Cuisine Ps:Kindly note that all the amazing pics presented below, belong to Mr Suresh.Hinduja so please do not copy without his permission 🙂 Gathadi Pickle (This is one rare Sindhi pickle,not made often now a days,but I remember my childhood days, licking these with every meal.) A pickle made from raw shredded mangoes,seasoned with, salt,turmeric, red chillies, nigella seeds,cloves of garlic, mixed and lumps of these mixture were tied in small white muslin cloth gathadis (like dumplings),pickled and enjoyed later. It’s called Gathadi aka Bheendi. Dal Nakul The forgotten welcome snack for guests at Sindhi homes. Yes, decades back guests were welcomed with roasted papad and/or Dal Nakul.Dal is fried crunchy moong dal and nakul/s are sugared besan strings (I guess, not sure though).The crunchy munchy combination had lost its glory to the latest fad of wafers,cakes and cookies Then the most beautifully clicked Gulab Jamun , a very common sweet,which is loved by all ! A fried maida and khoya ball, flavored with elaichi, dipped in sugary syrup when dumped in mouth,the only reaction possible is YUMMMMMMMMMMMMMM ! And then comes Motichoor ladoos, again one of the commonest sweet among sindhis, there is one at every occasion,for sure. Be it birth, marriage ,festivals or even death (Very elderly people when die a peaceful death,these ladoos are distributed during chautha (pagdi) or Bhaaroh (the 12 th or 13 th day after the demise) Who haven’t tasted or heard of Jalebis ?? The OH SO FAMOUS, fried concentric circles of Maida flour,with a dash of saffron for the nice orange colour and kesari flavor, soaked in rose flavored sugar syrup, is a heavenly treat to your taste buds (Just try it with dash of rabri, for the complete knock out combination of flavors) Badaam(Almond halwa) is yet another halwa in the favorite list of Sindhis, just little behind the common Gaajar ka halwa.And tell me honestly have you ever seen Almond halwa presented in a sleek style like this ? Amongst drinks ,apart from sherbet (rose syrup) , the other most traditional drink is of course Thaadal (Thandai).Its a heady mixture of rose petals,elaichi,blackpepper corns,melon seeds, Almonds, poppy seeds and milk,all grinded together,sieved and diluted with milk,sweetened with sugar .It is also served as Prasad during Mahashivratri When you talk about Sindhi breakfast, most will vouch for either Dal pakwaan or Chola Dhabhal,chickpeas in gravy served with bread and garnished with mint coriander Chutney….a true delight for spice lovers ! Taryal Vangun Here’s how Suresh explains this most loved Brinjal recipe among Sindhis: Eggplant/Aubergine/Brinjal scored, fried, topped with Cumin, Red Chilli and Mango Powders; fresh Coriander/Cilantro and onion. We normally have this with a Dal and Chapati/Rice. There are many many more at Gourmet India,its not at all possible to summarize all of them in a post,but yes, I am sure, you all would like to join the forum to explore more about Sindhi as well as Global cuisine, ranging from Gujrati to Andhra,Thai to Indo chinese. My sincere Thanks To Suresh for letting me go ahead with this post and sharing such amazing clicks with me.Sorry for all the botheration caused and I simply bow down to your generosity. Ps:Wanna watch a video of some really nice spread of food ,then watch this….Awesome pics by Suresh,compiled by Sekhar. Gourmet India Food Thank you Sekhar for providing this link 🙂

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