sindhi spinach recipe Archives | Sindhi Rasoi |Sindhi Recipes

Beeh Tikki Paalak|Lotus Stem Tikki in Spinach Curry

Alka Keswani — Sun, 09 Apr 2023 09:28:15 +0000

Beeh or Lotus stem is very popular in Sindhi cuisine. It is used to cook many traditional Sindhi dishes like Beeh Patata, Beeh Ji Tikki, Kuneh Jo Beeh etc. About Sindhi Beeh TIkki Paalak: One of the most popular Sindhi Style Lotus stem dishes is Beeh Ji Tikki made by mashing boiled Lotus stem and potatoes, flavouring the mash, dipping in the besan batter and deep frying it. It tastes delicious but then how often can you eat deep fried food?Few days ago I had some boiled lotus stem and potatoes as well. I was planning to make the Beeh Tikki and some Palak paneer for the lunch.But then I changed the plans. I made the Palak curry the way we make it for Palak paneer but instead of paneer chunks, I added Pan fried Beeh tikki (without besan coating) and a rustic hearty meal of Sindhi Beeh Tikki Paalak was ready in no time. The above mix was mashed very well to make Tikkis (Patties). I Pan fried the Tikkis using little of Ghee, till well cooked. Here’s how the Sindhi Style Beeh patata or the Lotus stem and Potato tikkis looked like! I added these Beeh Patata tikkis to the Spinach curry just before serving! Healthier Beeh patata Tikki in Spinach curry tasted delicious with plain roti! Recipe of Sindhi Beeh Tikki Paalak Beeh Tikki Paalak|Lotus Stem Tikki in Spinach Curry Pan fried Lotus stem and Potato tikki in Spinach curry Ingredients Instructions For Spinach Curry More Sindhi Lotus stem (Kamalkakdi or Beeh) recipes: Recipe of Beeh Tikki is available here! Recipe of Suhandhro Ain Beeh is available here! For recipe of Sindhi Sehal Beeh, click here! Recipe of Beeh Sawa Basar or Lotus stem and Spring onions is here Recipe of Sindhi Laag^ mein Beeh is available here

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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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Beeh Paalak~Lotus stem in spinach curry

Alka Keswani — Tue, 04 Nov 2008 23:52:58 +0000

Before the invasion of Paneer (cottage cheese) in Sindhi kitchens, Beeh or Lotus stem or kamalkakdi enjoyed the Numero Uno position,where festive food was concerned. Beeh and Dingri (mushrooms) were supposed to be the food for family functions, marriage ceremonies, festivals etc, when nonveg was restricted . Here is an information about Lotus stem that I collected from few wonderful sites . Lotus roots (or stem) nourishes the blood, removes blood stasis and improves blood circulation.Consuming the lotus root also helps your liver function effectively. It is highly lauded for strengthening the heart, stomach and spleen. Apparently, drinking uncooked lotus juice can stop internal bleeding and clear “heat” , while the cooked lotus root can treat anemia from heavy menstruation and promote greater energy.(source:The feastcrusade ) The underground(underwater) stem contains moisture 83.80 %, protein 2.70 % , fats 0.11% , starch 9.25 % , sucrose o.41 % and calcium. Vitamin B, vitamin C and aspirin (2 %) are also present in it(source Ayushveda) The rhizome itself can be eaten raw, or cooked with other vegetables. Its chambers can be stuffed; it can be battered for frying, whole or in slices, finely shredded and squeezed, its juice can be made into a rich, creamy tea that acts to relieve congestion of the sinuses, lungs and intestines. The rhizomes are also dried and ground into a powder to create a somewhat less effective (and much less tasty) tea that is available in most Asian markets.It could be pickled,chips could be sundried and later fried ,it could be baked etc etc. If you live in an urban area with an Asian market, don’t fail to look for this special food. Look for a firm, pinkish or grayish root. It should NOT have dark spots on it, or soft spots. When sliced, the channels should NOT be ringed with a dark brown or black lining: that is a sign that the root is old and past its usefulness. . In an Asian market, the roots are boxed and wrapped in newspapers or straw, in a cool place, and they remain quite healthy for quite a while that way.(source Geocites) So here is yet another Sindhi style lotus stem curry made in Spinach gravy, known as Beeh paalak . Beeh ( bhein/ Lotus stem) Paalak Print Beeh Paalak~Lotus stem in spinach curry Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Serves: 3 Traditional Lotus stem in spinach gravy recipe. Ingredients Lotus stem (kamalkakdi or Beeh ¼ kg Spinach ½kg Onions 2 medium sized Tomatoes 3 Ginger Garlic 10-12 cloves whole Garam masala(Tejpatta 1, cloves -2, daalchini ½ inch stick) Green chillies 3 -4 Salt as per taste Coriander powder 1 tsp Turmeric powder ½ tsp Oil 3 tsp Method Wash, peel and cut lotus stem into thin slanted slices Peel and grate onion and add it to pounded ginger,garlic and whole garam masala Take some oil in pressure cooker and add onion paste Fry it till light pink in colour and add pureed tomatoes along with green chillies Add some salt, turmeric powder and coriander powder Add chopped spinach and mix properly Add little amount of water, close the lid and wait for 3 whistles of cooker Now add lotus stem pieces and saute properly for at least 3 minutes Add some more water, close the lid and wait for at least 3 whistles. Later check whether Beeh is cooked or not, or else cook it further accordingly Another option is to boil the Beeh first in salted water and then add into spinach and cook on the low flame till Beeh absorbs the flavour of spinach 3.5.3251

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