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12 awesome Sindhi food combinations that you must try

Alka Keswani — Tue, 21 Jul 2015 05:04:36 +0000

When it comes to food, some matches are made in heaven! Here are some of the most delicious Sindhi food combinations that you must try if you really want to taste the true flavors of Sindhi cuisine. Ranging from humble dal rice to ‘inspired’ macaroni curry, from soul soothing Kadhi -rice to signature Saibhaji pulav, here is an exhaustive, lip-smacking list of all the favorite meal combinations of Sindhi people. Enjoy! Before I forget, please take a note that eating a Sindhi papad and some pickle with many of the meals mentioned here, will give you that authentic ‘Sindhi maani‘ (meal) feel ! 1) Dal- Pakwan : Nutty, mushy dal scooped with crispy crunchy pakwan, with a dash of mint coriander chutney is a hands down winner when it comes to the most popular signature Sindhi breakfast. To get the recipe of dal pakwan click here 2) Koki-Papad: Almost a staple Sindhi breakfast, thick spiced up roti called Koki is often had with papad. Grab some hot chai or chilled yogurt and you will end up eating a quick fix, filling and most satisfying breakfast. If you are lucky enough, you can fetch some spicy dal moong from the nearby thela. To get recipe of Koki, click here 3) Seyun- patata: The sweet, rich, vermicelli with savory shallow fried, soft, spicy potato chunks is yet another favorite combination. A must try!! To get the recipe of Seyun patata, click here 4) Chaap- Chola : Get over the regular aloo tikki with ragda; the Sindhi chaap chola made from the patties stuffed with boiled and spiced chana dal, and shallow fried till crisp, tastes divine. Topped with spicy, flavorsome kabuli chana curry, chutney and crunchy raw onions, this street food will surely blow your mind! For recipe of chaap chola, click here 5) The mighty Sindhi Kadhi- chaanwaran:Enough said !!! For the recipe of Kadhi chaanwaran, click here: 6) Saibhaji – Bhuga chaanwaran, kachalu tuk Healthy and wholesome, this delicious Sindhi style spinach subzi tastes awesome with rice cooked with caramelized onions. The sinful, crispy double fried arbi adds an element of crunchiness. Have it with some traditional Sindhi pickle and the I bet you will crave for this kind of meal again and again! For the recipe of Sindhi saibhaji and bhugha chaanwaran, click here 7) Tidali Dal- Dhodho: Another healthy combination where the simple nutty flavors of three kind of lentils compliment well with patted sorghum roti. A rustic meal that is best enjoyed with some raw onions and side dish of your choice. For the recipe of Tidali dal, click here 8) Ghyarsi Dhodho– Bhaji: This satvik, fasting food, a classic combination of sauri flour roti (Dhodha) with tangy, peppery, tamarind flavored potato and lotus stem curry might just turn out to be a reason to start observing the Ekadashi fast 🙂 For recipe of gyarsi Dhodho ain bhaji, click here: 9) Tayri-Vangan patata:This sweetened rice flavored with fennel seeds, Kopra and black raisins is a sacred food for Sindhis. Served as prasad on all auspicious occasions, this tayri /tairi tastes great with Vangan patata (Brinjal and Potato curry). To check the recipe of Tayri, click here : 10) Varyun waara Chaanwaran ain Macroli phoolpatasha: Spicy Amritsari wadi cooked with caramelized onions and rice, when served with macaroni (yes, pasta sneaked into our kitchens eons ago!) and fox nut seeds curry, will blow up your taste buds ! To get the recipe of Varyun waara chaanwaran, click here 11) Degh waara Chaanwaran ain Beeh patata:A traditional food cooked on logs during wedding ceremonies, this smoky spiced up rice with lotus stem and potato curry was one of the reason that non Sindhis used to gate crash Sindhi ceremonies ! To get this awesome recipe, click here ! 12) Seero Malpuro:The rich syrupy fried Malpuras with equally rich, melt-in-the-mouth semolina halwa is such a heady combination. Ever tried it? To get the recipe of Seero malpuro, click here And to wind it up, this Sindhi Thali that is capable enough to send you into a food coma ! Starting from roti, in clock wise direction: Shikarpuri Phulko (Simple whole wheat flour Roti) Koki Baat Jo seero (A sweet made from broken wheat) Sindhi Kadhi Saibhaji (Sindhi style Spinach cooked with assorted vegetables and lentils) Dal (Yellow lentils) Das meha Boondi raita Kachalu and Alu Took (Crisp fried Taro root and potatoes) Sannah pakora (Double fried gram flour fritters) Attey ja Ladoo (Whole wheat flour ladoo) Tosho (A sweet made from flour and sugar syrup) Steamed rice topped with Sindhi Boondi Sindhi Papad and Kheecha ( Flash fried rice/ sago papad) Gathri pickle (Mango pickle, on the top left, outside Thali) Did I miss out anything? Do let me know via comments and I will try to add it to the list 🙂

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Toor dal Kadhi

Alka Keswani — Thu, 09 Apr 2009 15:41:30 +0000

Home Sweet Home…We all love the simple warmth and comfort of our home,don’t we? No matter how small or palatial the place we live is,no matter how many inconveniences and problems are in our paradise,but still we tend to love our home more than any other place. I too love my place,despite of all its negative aspects,i adore this place of mine. But then, sometimes we also long to visit a friend’s or relative’s place or some holiday destination to overcome the feeling of routine monotonous life and to rejuvenate ourselves Well same hold true for me, and though I love my Virtual place (SindhiRasoi), I will visit on and off to my friend’s place,now and then.The new place I am talking about is Beyond Curries Amongst various bloggers I came across , one lovely fellow is Sia, of Monsoonspice, the lovely lady (ill)famous for her elaborate and perfect restaurant style (even better than that) cooking All the curries and Indian style veggies that she makes, are shared with all of us with jaw dropping pictures and amusing stories. So now her New place will be a hangout place for me and some very senior and lovely food bloggers too.Yeah…Not being contented with all the popularity sia gets from Monsoon spice,the gutsy lady is coming up with another virtual kitchen,to let you learn, to share, to enjoy , to clear your doubts, to amuse you, basically to do everything that you want to,to learn Indian Cooking We the group of foodies and food bloggers, have joined Sia, to come up with a whole new place called Beyond Curries.The place which can very confidently boast of ,providing all the necessary information, recipes and answers to your queries about Indian Cuisine.A forum meant to address all the doubts that Indian and Non Indians have about Indian Food habits , spices, curries,utensils required, the regional names of ingredients , the tastes, the recipes, the secret tips…so on and so forth….For further details do visit the link. Also the BC logo at the sidebar will help you to reach my new place 🙂 So do join us ,and we the BC group calling ourselves BC Contributor , hope that we will continue getting all the love and support from you all, the way we are getting for our individual blogs Now coming to today’s recipe, this is yet another Sindhi style Kadhi, very famous amongst us, and this tangy and flavorful kadhi is loved by one and all There are many variations in the recipe , depending upon the personal choice. Some prefer just tamarind for the sourness,while other (like me) likes to use tomatoes . Some use the combination of tomatoes and tamarind. Many add besan,while some skip that. And today I followed the recipe of Mr.Suresh Hinduja,the CEO of Gourmet India, with some tweaking of course, to suit our appetite Here is the original recipe by Suresh: Print Toor dal Kadhi Prep time: 15 mins Cook time: 50 mins Total time: 1 hour 5 mins Serves: 6 A sindhi Style Kadhi recipe, adapted from GourmetIndia.com Ingredients 1½ cup Toor Dal (dry measure) 150 g Bhindi 150 g Ghawar(cluster beans) 4 drumsticks(moringa oleifera/murungakai) 50 g Kokam phool 1 tsp fenugreek(methi seeds) 2 tbsp besan(bengal gram flour) 3 tbsp oil 6-7 mild red chillies 400g tomatoes ¼ cup tamarind juice Ginger Garlic Salt Method Pressure cook the soaked dal with kokum, fenugreek seeds and sufficient water. Let cool, churn/whisk and strain through a colander. Make a roux of oil and besan, cooking till well roasted. . Gradually add the strained dal whisking vigorously to ensure no lumps are formed. Bring to a rolling boil and add the drumsticks, ghawar, bhindi in 5 minute gaps. Grind tomatoes, red chillies and ginger to a smooth paste and add to the curry and simmer for about 30 minutes. Add the tamarind juice to your level of sourness Serve with a fresh tadka(tempering) of curry leaves, jeera seeds, red chilli powder, garlic and ginger julienne. And lots of coriander leaves. Notes The changes I made: I didn't strained the dal, and I used 2 tomatoes and a pingball sized tamarind , soaked in water and then mashed it.Discarded the pulpy tamarind and used the tamarind extract.And instead of red chillies, I used 3 green chillies (The kadhi was just aptly hot and sour for my kid,but you can adjust the quantity of ingredients as per your taste). I also added one large sized potato, cut into chunks, along with bhindi and cluster beans(since I didn't had drumsticks at that moment) I know after going through both the recipes, people will note huge difference in both versions, but be assured this kadhi tastes delicious both the ways, and since Suresh himself puts it like this....This recipe is not written in stone and variations abound. Though you have tasted a benchmark here, please tweak this recipe to your liking. So here is how I went... Pick, rinse for several time, and then soak toor dal for some time In a pressure cooker, boil it with some salt,kokum and water till 6 whistles of pressure cooker Meanwhile, in a thick bottomed pan or kadai, add 3 tbsp(I added 2 tbsp ,and it was ok ok, though stirring the besan in less oil is tedious......) and add besan and keep stirring till the besan changes the colour.You have to be very careful so as not to burn the besan.In mid way somewhere, do add the curry leaves(6-7 leaves), fenugreek seeds and mustard seeds. Keep the grind-ed (pureed) tomatoes handy.While grinding tomatoes, add green chillies and ginger too.You can add garlic also, but I skipped that one, as the kadhi we generally eat is devoid of garlic Now as soon as the besan in pan starts turning brown and your kitchen is filled with aroma of it, carefully add the tomato+ginger+chilly paste ,and keep stirring vigorously so as to avoid any lumps. And once again a note of caution here is to be careful, since as soon as tomato paste is added in besan, lots of fumes arises which can scald your hands , so do not hold your hand above the pan, but at some angle Add turmeric powder, and mix vigorously till oil starts separating Now carefully add this mixture to the boiled and whisked dal, while stirring properly so as to assure, no lumps are formed Check the seasoning, add some salt, or some more tamarind if required and then close the lid of pressure cooker and wait for few whistles (of cooker of course) or you can also let the kadhi simmer without closing the lid, for as good as half hour Again here mid way somewhere, add chunks of potatoes, let the kadhi boil for some time, then add drumsticks , let it boil for some time and finally add bhindi and cluster beans( i shallow fried both of them and then simmered these in kadhi) Let the kadhi boil till veggies are cooked and all the ingredients, nicely blend with each other to create that heavenly taste of THE KADHI Garnish it with chopped coriander leaves and serve it with plain white rice and some sweet boondis 2.2.1

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Pakora Kadhi

Alka Keswani — Sat, 08 Nov 2008 00:07:44 +0000

The Festive season is gone, but it took some time for the feeling to sink in ! So till then I kept cooking some more sinful food in my Rasoi. Pakora curry being one of them, I enjoy making this, coz ; it is so easy and handy when miraculously your refrigerator is free from wilting/dying/decaying vegetables. So during such phase I have few options to cook, other than dal and rice.And since this recipe calls for the simple ingredients that are generally available in pantry, this is a quick fix dish for catering unexpected guests. Print Pakora Kadhi Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 3 Easy pakora kadhi, the gramflour fritters in simple curry recipe Ingredients For Pakora (Fritters) 11/2 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) 2-3 Green chillies(finely chopped) Salt to taste Red chilli powder as per taste A pinch of baking soda Water Oil for frying For Curry Mustard seeds ½ tsp Curry leaves 5-6 Turmeric powder ¼ tsp or less Coriander powder 2 tsp Red chilly powder ¼ tsp (adjust according to taste)/or chopped green chilly 1 Salt for curry Method Mix all the ingredients listed under Pakora section,till a batter of medium consistency is obtained. Heat the oil in frying pan or kadai and slide in, spoonful of the above batter, one by one in hot oil. Fry the pakora on medium to low heat till almost done. Then take out the pakoras, break them into two or three pieces (depending about the size of original pakora) and fry them again on medium to high heat till crisp golden brown in color.Let them cool on absorbent paper or tissue towels You can make a healthy version from this batter by shallow frying small pancakes (chilra)on griddle (Tawa). For that just take a spoonful of the same batter and spread it in circular motion, making small discs/pancakes/chilra.Drizzle some oil before tossing them and then cook again on another side, on low flame till brown patches appear on surface of pancake Heat 1tspn of oil in a pan or kadai and add curry leaves and mustard seeds and allow them to splutter Add turmeric powder, coriander powder, red chilly powder and saute for few seconds Add about a glass of water, very little salt and bring it to boil Let it simmer for few minutes till rawness of spices is gone.You may need to add some more water.But remember the curry should be watery as pakora do absorb water Heat the curry, add pakora (only as many as you need to serve) and let them simmer just for few seconds or else they will turn soggy.You can also heat the curry till boiling point and pour it over pakoras directly in serving bowl Garnish with coriander leaves and enjoy with Rotis ASAP 3.1.09

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Kadhi Chaawal

Alka Keswani — Sun, 10 Feb 2008 19:46:04 +0000

Kadhi Chaawaran or Sindhi Kadhi with rice is the most favorite dish of majority of Sindhis. Easy to cook, could be easily cooked in large quantities, which means its ideal for serving to guests at home. The tangy gram flour based curry, with lots of assorted vegetables is loved by one and all. The kadhi tastes best with steamed white rice, crisp double fried potatoes and sweet boondi. Print Kadhi Chaawal Rating 5.0 from 1 reviews Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 4 Ingredients 2 tbsp. Gramflour ½ tsp. mustard seeds ¼ tsp.fenugreek seeds 1 tsp. cumin seeds 7-8 curry leaves (curry pata) 2-3 green chillies Ginger (as per taste) 2-3 tomatoes 1 tbsp. tamarind paste ½ tsp.Red chilly powder ¼ tsp Turmeric powder Salt to taste 2 tbsp. oil Vegetables 10-12 cluster beans (gavar) 2 potatoes (cut in small Chunks) 8-9 lady fingers (slit them and fry them little ) 1-2 drumsticks (cut in finger sized lengths) 2-3 florets of cauliflower Method Soak tamarind in water for some time and mash it with hand. Use the paste and discard remaining pulp. Traditionally Sindhi Kadhi is made in a Sipdi and it is simmered for hours to obtain those robust flavors but here is a cheat version using a pressure cooker. In pressure cooker heat 2 tbsp.of oil and add curry leaves, mustard seeds, cumin seeds, fenugreek seeds and let the seeds splutter. Add gram flour and cook it on low flame while stirring constantly. When the flour turns brown in colour (watch out, or else it might just burn) add red chili powder and then add grated tomatoes and keep mixing. Add some water, while stirring, to avoid any lumps. But be careful as it splutters a lot at this stage. Add turmeric powder, ginger, green chilies and salt, place the lid of the pressure cooker, close it and wait for a whistle and then simmer it for 10 minutes minimum, under pressure. Add all the vegetables (except okra) and close the lid of pressure cooker and wait for one whistle of cooker. Finally add slightly fried okra, tamarind pulp, coriander leaves and simmer for 2 min. Serve hot with plain white rice, aloo took (crisp deep fried potatoes) and sweet boondi. (Note: instead of pressure cooker, same can be made in thick base pan, or a Sipri (a kind of Handi) where the curry needs to be boiled for approx 5 min and then simmered for 10 min, then add vegetables and continue to cook on low flame till vegetables are fork tender ) 3.5.3251

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