sindhi veg recipes 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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Dabal Pakora~ AlifBe~ 21

Alka Keswani — Fri, 14 May 2021 10:56:39 +0000

Alifbe of Sindhi Food, the series about A-Z of Sindhi food is now at the 21st letter; ڊ or D in Roman Sindhi and ड in Devanagari ! D as in Daddy, Dairy, Daily etc! And I couldn’t help but pick one of the most popular Sindhi street foods, the Dab^al Pakor^a (In Roman Sindhi) or Dabal Pakora (Pakora pao/sandwich) for ڊ ! The term Dabal is used for Double roti which could mean Pav/Pao or even the sliced bread, in Sindhi! Bread is being commonly used in Sindhi households since past many decades (probably even before the Partition happened) be it for Seyal Dabal, or Chola Dabal or is also had with mutton curry or even with Keema. And the Dabal Pakora combination i.e Pav served with pakora and green chutney is as dear to Sindhis as Vada Pao is to Marathi manoos or even to a Mumbaikar. In Ulhasnagar, my home town, you will find plenty of small bakeries on the road side and in small lanes and as you walk around, the heady aroma of breads and biscuits, rusks and nankhatai being baked in those small bakeries is simply irresistible! As a school going kid, few decades back, I remember visiting bread shops that had sale counter at the front of the shop while the wood fired oven at the back of the shop and I would often peep inside the bakery and watch in awe the ‘baker’ drenched in sweat working like a magician, shaping pao dough, lining dough balls in rows, in a tray and then dumping it in ‘oven’ all with a lightning speed. Never knew then, that at that particular moment such Ovens were being used somewhere abroad to bake Pizzas, Focaccia, Ciabatta, Garlic bread etc and who would have thought that those Italian breads will dominate the food markets and the tastebuds, globally in the near future! Coming back to Dabal Pakora (in Sindhi the Plural of a Pakoro is Pakora), it is very common to spot small roadside shops in Sindhi populated areas, where batches of Sanna Pakora, Mirchai Pakora (Amchoor marinated Chilli fritters), patate ja pakora (alu pakora), Beeh tikki (Lotus stem tikki), patate ji tikki (Sindhi style Batata vada) are fried right in front of you and you can relish a pao stuffed with pakore and some runny but spicy green chutney on the go. The combo is very pocket friendly but not so heart healthy considering that the refined oil is reheated beyond the permissible levels, plenty of times, across the day. If you observe well, you will notice that the kids at these pakora shops almost always buy Sanna and patate ja pakora, the youngsters opt for patate ji tikki, the middle aged prefer Mirchai pakora while the elderly like to eat Beeh pakora/beeh ji tikki. Do you agree? And no, I cannot explain why I loved and preferred the Mirchai pakora and Beeh ji tikki when I was barely a decade old! I still love both, crazily! The pakora in the above pictures are Sanna Pakora (Also known as Sannah pakora) and no, these are not Kaanda bhajiya! The typical Sindhi style Sanna pakora are double fried, crunchy fritters made from a dense batter of besan, chopped onions, chillies, coriander leaves, coriander seeds, cumin seeds and pinch of mithi soda or the baking soda! And did I tell you that Abana Spices have this wonderful Sanna Pakora spice blend that helps you to make the sanna pakora most scrumptious and crunchy ? You don’t even need to add soda to the batter! The spice blend has a hint of garam masala that adds an oomph to the fritters without overpowering the flavors. Do check this link for their spice range or for placing your order! If you need the recipe of Laadi pao, please check this link of my other blog, Recipeonclick.com! Print Dabal Pakora~ AlifBe~ 21 Ingredients For Sanna Pakora: 1 cup gram flour 1 small onion (chopped) Coriander leaves (chopped), a few sprigs 1 tsp Cumin seeds 1 tsp Annardana (Dry pomegranate seeds) 1 tsp Coriander seeds (akkha dhaniya) 2 Green chillies (finely chopped) Salt to taste Red chilli powder as per taste A pinch of baking soda Water Oil for frying To serve: Laadi pao Mint coriander chutney Fried Whole chillies (optional) Method Mix all the ingredients listed under 'Sanna Pakora' except oil for frying, and make a thick batter. Heat oil for frying in a pan/kadai. Add a tbsp of hot oil to the batter, mix well. This will make fritters crunchier! Take a spoon full of this mixture and slide gently into hot oil, repeat for whole mixture but do not overcrowd the pan. Cook in batches, if needed! Fry on medium flame till almost done. Take them out, allow to cool down a little and then break the blobs of pakora into small pieces. Flash fry again, in hot oil, till dark golden brown and crisp. Take a fresh Pao, and cut/tear/open apart, pour few tsp of spicy but runny mint coriander chutney, stuff some pakora and enjoy the blissful bites! Can add some fried whole chillies to spice it up! 3.5.3251 Interested in Learning how to read and write Arabic Sindhi? Then do check the following video and you can watch other videos on my youtube channel!

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Palli~Tender Chickpea Leaves

Alka Keswani — Mon, 23 Mar 2020 14:23:16 +0000

A bit late to share a recipe of a seasonal delicacy, the Palli leaves or tender leaves of Chickpeas but then it is better late than never! The season is over but I am still sharing this post as I don’t want this one to become yet another ‘draft post’ waiting for an appropriate time to share it. Every winter season the elderly in the family would get nostalgic about the Palli and dodoh (patted jowar/riceflour/bajra roti) but I never got a chance to cook or taste palli considering that the greens are available only for a short period of time, when in season and I somehow never came across a bunch of it in the local markets. Maybe I never paid enough attention or maybe I had my eyes only on regular ones like Spinach, Fenugreek, Coriander leaves, Mint, Amaranth etc, ignoring gems like Bhathua, Palli, Purslane and more, as I never had good recipes to cook with such leafy greens. I am now more drawn towards lesser known local seasonal vegetables and leafy greens as I am able to lay my hands on plenty of recipes and can chew the brains of many virtual friends and some eminent bloggers to guide me about using ingredients that I am not familiar with. The best thing about creating a food group on Fb is that you not only feel motivated to cook elaborate festive meals on festivals or special occasions, but also get a push to cook seasonal food when you see everyone sharing the same. So when it is a Mango season, you feel tempted to take out those glass barnis and make some khatti bheendi, or Ambryun ji khatairn following the herd. Or when Thadri festival approaches, all the discussions about Lola, dhaiwada etc. motivate you to push your limits and cook every possible traditional dish suited for the occasion. Celebrating Chetichand with Tayri/Tayri becomes mandatory when everyone in the virtual group is making it. It is very difficult to resist the temptation of cooking something that you crave for, when you see others sharing the pictures of it. Yes, the pros and cons of virtual world are unfathomable! I will be sharing some recipes that I learnt from fellow group members and I hope you will find those helpful and if you have some Sindhi food recipes that are not available on this blog, please do share with me and I will make sure to recreate and share the same, on this blog, of course with due credits to you! Coming back to Palli, I came across a post by Meena Chijwani who not only shared a recipe of Palli, but also some helpful information on how to pick and clean the leaves.So this year I kept looking for it in local markets around my home but couldn’t find any tender leaves. Finally I happen to visit the vegetable market in Ulhasnagar with my MIL and she took me to the lady selling drumstick flowers and palli. And we came back with loads of Swanjhro or Suhanjre ja Gulah and Palli leaves. Asked few friends from across the border and also read recipes shared by some members in the Sindhi Rasoi Fb group and finally cooked the greens that are very popular in Sindh but less popular in Sindhi families on this side of the border. And when I finally savored the combination I could understand why our grandparents often craved for this. Special thanks to Meena Chijwani for sharing details about cleaning and cooking palli and nudging me to cook this fabulous subzi! I adjusted the recipe to suit my preferences but the basics of it were adapted from Meena ji‘s recipe. Ingredients: 250 gm Palli leaves (with stems) 15-20 leaves of spinach 3 Large tomatoes 2-3 green chilies 1 tsp cumin seeds 1/2 inch piece of ginger 2 tsp cooking oil 1/4 tsp turmeric powder 1 heaped spoon of coriander powder Salt as per taste 1 tsp oil/ghee and 3-4 garlic cloves for tempering 2 tsp tamarind pulp (optional)* Method: To begin with, please buy the fresh, tender and green leaves. If the leaves appear to be pale, yellowish or brownish then totally avoid buying from that lot. Carefully pick leaves and discard any tough stems, grass, weed etc. It takes a lot of time to pick/clean Palli. Patience is the key! Rinse palli leaves thoroughly with water. Discard thick stems of spinach and rinse well. Chop roughly and keep aside. In a pressure cooker heat around 2 tsp of oil and add 1 tsp of cumin seeds. Add palli and chopped spinach and around 3 large, ripe tomatoes, roughly chopped (or you can use less tomatoes and instead add tamarind pulp later), 2-3 green chilies and finely chopped ginger along with salt, turmeric and coriander powder. Add half a cup of water and close the lid. Cook till you hear one whistle of cooker and lower the flame and cook under pressure for 10-15 minutes. Switch off the gas. Once the pressure subsides, open the lid of the cooker and mash the subzi with a wooden masher/whisker (Mandhiyaro). Ghotarn (manually mashing with masher) is very important here. You can blend the mix using food processor but I don’t like pureed or paste like texture of greens and hence I avoided using a blender. You can add a spoon or two of Jowar flour while mashing palli for better consistency and texture. Give a tadka of chopped garlic and you can add some tamarind pulp here. Cook again on medium flame for 5-7 minutes if you add tamarind or if there is any excess water. I had it with Juar dodoh (patted jowar flour roti) with some home made white butter and enjoyed a divine meal. *Adjust the quantities of tomatoes and tamarind as per your preference. Use less tomatoes if using tamarind.

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