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Tamate Ji Chutney For AlifBe ~ 8

Alka Keswani — Tue, 02 Mar 2021 10:51:31 +0000

We are now at the 8th alphabet in The AlifBe series! AlifBe of Sindhi Food is a series of blog posts where I proceed alphabetically, as per Arabic Sindhi Alphabet ( AlifBe) and I share a corresponding Sindhi Vegetarian dish, the name of which starts with the same letter of the alphabet. So not only we learn a new alphabet every time, but also the pronunciation of each consonant, recipe of a dish and some interesting facts too. I also share short videos about the formation of each consonant i.e how to write it in Arabic Sindhi. And if you do not want to miss any alphabet or a recipe, then please do subscribe to the blog or you can join me @ Facebook or Instagram too! So far we have covered 7 alphabets and today the 8th one is ٽ in Arabic Sindhi, ट in Devanagari while in Roman Sindhi it is written as ‘T‘ as in Table, Tomatoes, Tablet etc. And a Sindhi dish that starts with T is Tamate Ji Chutney, a relish made from ripe tomatoes! To understand how it is written in Arabic Sindhi you can check this small video I have made! I always assumed that the Sindhi style Tomato Chutney is sweet as that’s how it was made at my home and around! Then I came across Santosh Asnani whose restaurant ‘Climax of Flavors’ had Koki with Tomato chutney on the menu. It was then that I came to know that Sindhis make savory tomato chutney (will share that recipe too, soon!) and that the sweet relish is actually less popular than savory! For years I kept searching for the recipe of sweet tomato chutney that my (late) mom used to make. I could only recollect that she would not puree or blend or sieve cooked tomatoes. The chutney would be salted, sweet, slightly tangy and had bit of heat from red chilli powder as well and one can easily spot seeds of tomatoes and kalonji in a spoon full. And I shared my memories @SindhiRasoi FB Group and that’s when I got some relevant recipe tips to make the tomato relish, Sindhi style. So thanks to Rachna Nainani and Pinky Panjabi, I was able to figure out the recipe I was looking for! I made a very small batch of it since I was not sure how it would taste but I am so glad that I tried the recipe as the flavors were bang on! The chutney tasted exactly like the way I remember it, from the bygone era! Print Tamate Ji Chutney For AlifBe ~ 8 Rating 5.0 from 1 reviews A sweet chutney made from ripe tomatoes flavoured with cinnamon and Bayleaves Ingredients 4 ripe tomatoes ½ cup of Sugar 1 tsp oil 1 inch or less dalchini (Cinnamon) 1 Kamalpatt (Tejpatta) 1 and half tsp Basri Ja Bhij (Kalonji/ Nigella seeds) ½ tsp red chilli powder (or as per taste) Salt A litre of water Method Rinse well, 4 large ripe tomatoes and either make a crisscross slit or cut each tomato in 4 quarters. In a pressure cooker add a litre of water and drop tomatoes. Close the lid and cook under pressure for one whistle.Put off the flame. Once the pressure subsides, remove tomatoes and allow them to cool a touch. Reserve the water Peel off the skin of tomatoes and discard. Mash tomatoes a little. In a pan or a kadai, add a tsp of oil and add boiled tomatoes, salt, sugar, Nigella seeds and mix well. Keep mashing tomatoes. I remember my mother making a chunkier version but if you prefer smoother texture then mash tomatoes thoroughly. Cook for 8-10 minutes on medium flame and once tomatoes are mushy enough, add cinnamon and tejpatta along with red chilli powder. Cook further for approximately 10 more minutes or till the chutney gets a shine/glaze. In case the chutney is denser than required or if tomatoes are not well cooked yet, do add a cup or so of the reserved water (in which tomatoes were boiled) and cook further. Adjust the seasoning. Can add more salt/ chilli powder or even sugar if needed. Mine was just enough sweet. Mix well till the added seasoning is well incorporated. Switch off the flame. Allow it to cool down and then store in a clean jar, preferably a glass jar. This chutney stays good for few days in refrigerator. You can add a tsp or so of vinegar, just before switching off the flame, if you wish to store the chutney for longer duration or if you have cooked a larger portion! #version#

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A Traditional Sindhi Lunch

Alka Keswani — Thu, 28 May 2009 02:49:57 +0000

Saibhaji Bhugah Chaanwaran Sindhis Love Food…Period ! I can go on and on about the variety of food that we love to indulge in , but it will be meaningless, since I believe every culture and religion have Gems of Recipes and boasting that only Sindhis have some great recipes that nothing in world could beat, might sound too immodest. But trust me when I say that Sindhi Cuisine have one such recipe which is hard to beat in simplicity, nutrition, easy availability of ingredients and awesome taste . Utter Spinach and you might need to fabricate stories of Popeye to make kids open their mouths to actually make way for that green stuff, forced down through their throats , hanging on the hope that their biceps(or triceps) will swell up like Popeye , making them strong. So bless our ancestors, who thought of this Wonderful potpourri of Greens, lentils, vegetables, spices and flavors all in one pack called Saibhaji, more boastfully called as SINDHI SAIBHAJI So what is this hype, all about? What is a Sindhi Saibhaji ? Saibhaji=Sai(Green) +Bhaji (Vegetable) Also, Spinach + Fresh Fenugreek leaves + Khatta paalak / chuka (Ambat chauka) + Dill leaves + Brinjal + Arbi + Okra + Potato + Onion+ Bengal gram+Tomato = Sindhi Saibhaji Sounds tiresome? Nah …its simple to make, and yumm to eat. Still doubtful ? Then why not try it out yourself ? All ingredients in, ready to be cooked ! Print Sindhi Saibhaji Recipe Rating 5.0 from 2 reviews Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Serves: 3 A signature style Sindhi Recipe, spinach cooked with assorted vegetables. Ingredients Spinach 1 Bunch (Approximately 300 gms) Khatta (chuuka, khatti paalak) few leaves. If you wish not to add any tomatoes the kindly add more leaves for sourness.Inversely if you are unable to fetch Khatta leaves add 3 large tomatoes Dill leaves or Sua... few (depending on your taste) Fresh Fenugreek leaves (A handful).If unavailable, use 1 tsp of kasuri methi instead Tomatoes 2 (If less of khatta paalak is used or else skip tomatoes to get that perfect green colour) Brinjal (Egg Plant) 1 Small 1 okra(bhindi), 1 small potato(either or both) Arbi (kachaloo) ½(optional) Onions 2 Channa Dal (Bengal Gram Dal) ½ cup cup (Soaked) Green Chillies 2-3 Ginger a bit Coriander powder 1 heaped tsp Turmeric Powder ¼ tsp Salt to taste Oil 1-2 tbsp Method Wash spinach leaves along with khatta , methi (you can use 1 tsp of kasuri methi in case fresh leaves are unavailable) and Suaa (dill leaves) and chop them well Peel and chop Arbi, onions and potatoes. Chop brinjal and Okra too. Do not forget to keep these veggies submerged in a bowl of water as soon as you chop these. In case you do not have all these veggies, just brinjal and onion will do, or just okra and potato with onion will help to make the Saibhaji mushy.This mix of vegetables is called as VAKHAR in Sindhi Heat oil in pressure cooker, add Vakhar (the chopped veggies in bowl) and saute it till tender Add chopped spinach leaves along with khatta, methi and sua , tomatoes, green chillies, ginger, all dry masalas, salt, chana dal and mix well(Note: Many prefer to just throw in everything in pressure cooker and not mix, going by the belief that mixing the spinach will result in taking long to cook. I somehow can't resist mixing the stuff before closing the lid of cooker. So you can choose your way) Add little water and close the lid.Wait for atleast 7-8 whistles open the lid , mash it well with whisker , and adjust its consistency to a semi dry one Many also prefer a Garlic Tadka (Tempering). But in our family , Saibhaji is made this way It could be served with almost everything , ranging from plain steamed rice, to bhuge chawal, veg biryani , Koki or Doda. But saibhaji is most relished with Bhughe Chaawal (Bhugha Chaanwaran). So it becomes mandatory to share its recipe too here 🙂 3.2.1753 Bhugha Chaanwaran Print Bhugha Chaanwaran Rating 5.0 from 2 reviews Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: 2 Sindhi style rice cooked with caramelized onion and spiced up with red chilly powder and Garam Masala Ingredients Rice (Basmati or any other) 1 cup Onion 1 Red chilli powder ½ tsp Kamaal Patt (Tej Patta) 1 Cloves 2-3 Black cardamon, 1 (only skin) Dalchini 1 inch stick (Note instead of Khada masala, Garam masala powder can also be used for non spicy taste, so in that case use ½ tsp of garam masala powder ) Salt as per taste Oil 1 tbsp Method Wash and soak rice for half hour if using non basmati rice, or if Basmati, then just for 10 minutes In a handi, put one tbsp of oil, add one by one, all the whole spices and wait for few seconds. Add sliced onion and mix well. Cook on medium flame, till onion turns nice brown in colour.This slowly caramelized onion imparts a unique flavor to the rice. Do not let the onion get charred. Add red chilli powder, (and garam masala powder in case khada masala is not used) and rice . Add water, double the quantity of rice. You can add some shelled peas and chunks of potatoes and/or Tinda (Apple gourds ). In that case, first add vegetables and let it boil in water for few minutes before adding rice Add salt and let the mixture boil, till very less water remains. Simmer and cover it with a lid till rice is cooked Serve piping hot with Sindhi Saibhaji and enjoy the Made -in-Heaven combination of food Notes I sometimes make this rice in pressure cooker, following the same procedure, just that a bit less of water is used and 2 whistles of pressure cooker are enough to cook rice to perfection. 3.2.1753 And this goes to Dear Nags of Edible Garden(cooking and me), who is hosting Monthly Mingle # 33 -Ravishing Rice. Monthly mingle is a brainchild of Lovely Meeta The first picture shows Saibhaji with bhughe chaawal , roti, Fried Brinjal and Arbi….A traditional Lunch for sindhis. And oh how can i forget Papad, its indispensable with traditional meals Thats all for today, and before signing off, can I share one of my most favorite Sindhi song ? Check it here

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Bhindi Basar Patata~Okra with Potatoes in Onion Base

Alka Keswani — Thu, 21 May 2009 02:52:33 +0000

Do you believe in Astrology? Do you believe in Daily/Weekly Horoscopes/Predictions ? No, I ain’t gonna start an Anti- Astrology debate or whatsoever for now (or am I?? Who Knows?? I can’t foresee future). It’s just that my Daily forecast for today says that I am gonna outsmart myself today with some great writings …Me ?? Forget great one, on the contrary, from past few days I am facing the most dreaded situation for a blogger….. A Blogger’s (writer’s) Block ! Few Days back one newspaper said for my sun sign that i will enjoy a leisurely day, while actually it was one of the most Hectic days of all 🙁 Other day , one of those Fortune Tellers at a News Channel predicted that i will be lucky enough to be surprised by a beautiful gift (and since my birthday was around, I actually wanted to believe it…lol). But surprised I was, with unexpected expenses on the same day and though I waited hopelessly till night, not even a teeny weeny gift came my way 🙁 Sometimes you wish to believe those predictions that sound positive or beneficial for you, like one day there was a prediction for my sunsign that I will gain tremendous support from my mate, and do I need to tell you what happened bang on that day?? Yeah you guessed it right…we fought over silliest of issues. A prediction said that I will enjoy a very sound health on a particular day, and poor me, my day started with terribly Low blood pressure, Headache and sore throat, all at one time . Few years back, I unnecessarily plunged into a serious debate between two of my close friends, going by a prediction for me on that particular day, that I will play a pivotal role in solving a crisis. Well, their differences did got sort out later, but I lost two of my friends each accusing me of supporting the other one 🙁 It’s not that I always got to bear a negative outcome . Once, someone said that I am at risk of failing in my up coming exams while I was in my degree college . I lost my sleep for few days pondering over it, and also promised myself to study hard so as to prove that one wrong. But then as all of you, by now , know, how fickle minded I am, I simply got back to my Take-it-easy attitude, after burning the midnight oil for few days(nights). And still managed to score better in those exams, than the previous ones And before you wonder why I am all into predictions today, well I have a reason. On a lazy summer afternoon, when I just finished cooking a darn simple veggie dish and some humble Khichdee , my son (who had an eye on what I was chopping and cooking) PREDICTED that its gonna be one boring Lunch today. Grrrrrr…But do I sound like those who will accept defeat that easily ? Do I look like one,who will give in to the predictions and accept the fate as it comes?? Nahhhhhh I try my best , not to succumb to these forecasts, and though I do fail many times, I still believe in the saying “It’s Better to try and fail than failing to try “ So I just played a treasure hunt game with my refrigerator, found some Black Gulabjamuns (kala jamun) and Rabri , placed the Khichdee in a bowl to give it a cake shape( I generally do this to take a pic of rice, but My kid is sort of fascinated by such rice cakes ), a sliced carrot, all served in Exclusively- reserved- for taking- food -shots- for -my- blog-Tablewares , my son was one giggling kid by the end of lunch time Here’s the recipe of simple Okra (bhindi) with potato in onion base Print Bhindi Basar Patata~Okra with Potatoes in Onion Base Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 2-3 Easy recipe of Okra and potato in onion base. Ingredients Bhindi (Okra/Lady's Finger ) ¼ kg Potato 1 Onions 3 Green chillies 2-3 Ginger (1/2 inch knob)finely chopped Tomato 1 large sized Turmeric powder ¼ tsp Coriander powder ½ tsp Garam masala powder few pinches Oil 1 tbsp Method Wash and pat dry bhindi, trim the heads off and cut these in about 1 inch pieces (Note :Its good to slit the bhindi and then cut, to rule out any presence of worms or spoilage inside) Peel , cut potato in cubes and rinse with water. Drain, add some salt and keep aside for 3-4 minutes Fry Bhindi on high flame till slightly dark Drain on tissue paper and then add little salt Rinse potatoes again and fry till almost done Heat some oil in a pan and add chopped onions, Saute till it softens Add chopped tomato, green chillies, ginger,dry masalas, and salt (Remember there is already some salt in okra and potatoes) and stir fry till tomato is cooked properly Add fried potatoes and okra, mix well, add a spoonful of water and let it simmer for about 3-4 min Garnish with coriander, and serve with Phulkas or steamed rice or Khichdee (Plain rice cooked along with handful of split green moong dal beans) 2.2.1 That’s all for today folks, and I am leaving you with this bowl of Black Gulab jamuns and a glass of Hot Rabri …Enjoy……

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A Tale Of Two Curries ~Part Two

Alka Keswani — Sun, 17 May 2009 17:49:29 +0000

Sorry folks, I know I took way too much of time to finish this tale. But then better late than never, isn’t it? Now without any Blah Blah (Oh how much I dislike this expression of relief on your face upon hearing this ! ) let’s jump over to the Recipe Recap: Hubby and myself preferred the Raanh in two different curries. After cooking Black Eyed Beans or Raanh in Tomato base curry for Dear Hubby, I went ahead to treat my taste buds with Raanh in Onion Based Curry. Print A Tale Of Two Curries ~Part Two Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 2-3 An easy Indian curry recipe of Black eyed beans Ingredients Raanh (Black Eyed Beans) 1 cup Onions 2 Tomatoes 2 small sized Green chillies 2-3 (As per taste) Ginger a tiny piece Salt Turmeric powder ¼ tsp( a bit less) Coriander Powder ½ tsp Oil 1 tbsp (or less) Method Pick, rinse several times with water and soak Raanh in water for 6-8 hours Later discard the water if it is frothy and rinse 1-2 times again In a pressure cooker add 1 tbsp of oil and add chopped onions Keep stirring at intervals till onions turn brownish in colour Add chopped tomatoes,finely chopped ginger, green chillies, turmeric powder and coriander powder Mix well till tomato gets cooked, add about 1 cup of water and close the lid of pressure cooker and wait for 3 whistles Put off the gas and let the cooker cool down Open the lid, whisk the mixture properly with the wooden whisk (Mandhiyaro) Note: If you wish, then after the onions get browned, you can grind it along with tomatoes and chillies and then cook this mixture.That way the chunks of onions will not be visible in curry, since many prefer smooth gravies Add soaked beans and salt and mix properly .Add some water (about 2 cups) and again close the lid and wait for 2-4 whistles( Yeah that will be the variation of cooking time needed for beans depending upon quality and soaking time). The beans generally take longer time to cook in onion gravy than tomato gravies (My observation). So better check out after 2 whistles and decide how much more the beans need to be cooked Adjust the consistency of gravy and serve it garnished with coriander leaves Goes well with white steamed rice but i served it with some Rotis and tomato+cucumber+onion salad 2.2.1

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Malai Kofta

Alka Keswani — Thu, 07 May 2009 15:04:07 +0000

Ever since I mentioned Malai Kofta here , I keep getting E-mails from the visitors of my Rasoi , for the recipe of the same. Many wished, that i post the recipe here, but I kept overlooking those requests, since it is not a traditional Sindhi dish (Though its very popular amongst Sindhis) and just kept on sending them the recipe through emails. But after emailing the same to many of you (and my apologies to those who are yet to hear from me), I finally gave in and here I am sharing this recipe with you all . Malai Kofta is basically a Moghul Delicacy, but it is Universally popular amongst Indians and many Non Indians too. There are many versions of the Kofta, with the stuffing ranging from Malai(cream) and Paneer (cottage cheese) to boiled vegetables Here is how I always make Malai koftas, based on the Recipe of Mrs Lavina, who runs a cookery class nearby. Feel free to tweak the recipe as per your taste and need. Malai Kofta( Stuffed potato Dumplings, fried and dunked in rich onion tomato curry) Here goes the stuffing The sinful deep fried malai koftas Print Malai Kofta Rating 5.0 from 1 reviews Prep time: 30 mins Cook time: 45 mins Total time: 1 hour 15 mins Serves: 3 Restaurant style Malai Kofta with red and white gravy recipe Ingredients For Kofte Paneer(cottage cheese) 250 gms +50 gms for stuffing Potatoes 2 All purpose flour and Cornflour -2 tsp each or Bread crumbs about 1 cup (or 6-7 bread slices dipped in water and squeezed out) Salt Thick cream(doubly thickened) or unsweetened Mawa(khoya) Few Kishmish (raisins), and cashew nuts for stuffing Green chillies 2 For Gravy Onions 3 Fresh cream (optional) 2-3 tsp Green chillies 3 Red Gravy 8-10 tsp (Recipe given below) White Gravy 7-8 tsp (Recipe given below) Milk ½ cup Coriander powder ½ tsp Kitchen King powder 1-2 pinch(es) Kasoori Methi ¼ tsp Salt Turmeric powder Method Grate 250 gms of Paneer(save rest for stuffing) and boiled and peeled potatoes.Kindly note I use more potatoes , since my family prefers this way, while actually in 250 gms of paneer, 2 potatoes are added, Mix salt, cornflour, All purpose flour (or bread crumbs or bread slices as mentioned in ingredient list) to make a smooth mixture(no lumps) Divide the mixture into 6-7 portions Take each portion on the palm of your hand, flatten it to make a disc shape and place on it some of the remaining paneer, some kishmish , cashew nuts(broken in small pieces) , some doubly thickened cream or Unsweetened Mawa and pack it again to make a sort of stuffed ball Note I have made them in roll shape instead of circular (No hard and fast rules here) Repeat the procedure for remaining mixture and deep fry these in hot oil on medium flame till crisp golden brown If the mixture is too soft, the koftas might burst open in oil, so always first fry one and check. If they tend to break, then either oil is not properly hot or you might need to add some more cornflour or some more bread crumbs to the potato mixture Place them on kitchen towel or tissue paper to get rid of extra oil. For Red Gravy Take 3 onions, peel and slice them and deep fry in some oil till brown in colour Remove from oil and let the onions cool Grind these with 2 -3 tomatoes, ginger,garlic (4-5 cloves), Whole garam masala (A Kamaal Patt (Tej Patta)f, a bit of dalchini i.e cinnamon stick,1 clove,1-2 black pepper corn, just a bit of javitri or Mace flake, the skin of 1 black cardamom) Add a bit of water if needed.This is the basic red gravy which can be used to make many gravy based veg and nonveg dishes For White Gravy Soak about 1 tsp of KhusKhus (poppy seeds) in few spoons of water or milk for few hours Grind the seeds along with 6 -7 cashew nuts, 2 tsp melon seeds, till smooth paste is obtained(add some water if needed) In a pan , add 1 tsp of oil and add Kamaal Patt (Tej Patta) and saute it for few seconds Add the khuskhus paste and fry the mixture on high flame (again taking care not to let it burn) . After 2 minutes add 2 tsp Cream , 1 tsp butter, 1 cup of milk Simmer it for 4-6 minutes and use this white gravy for any gravy based dish To Make final gravy In a pan take 1 tsp of oil , add finely chopped onions and fry for some time till onions turn brown in colour Then Add 8-10 tsp of Red Gravy and 7-8 tsp of white gravy, around ½ cup of milk, coriander powder, kitchen king, kasoori methi, salt and saute it for some time till the oil separates out Add some water and let the gravy simmer for 5-8 minutes While serving place the fried koftas, in a serving bowl and JUST BEFORE SERVING pour hot gravy over these.Garnish it with some grated paneer, some fresh cream and chopped coriander leaves 3.1.09

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