Pali For AlifBe ~4

Alka Keswani — Mon, 08 Feb 2021 19:02:32 +0000

We are on the 4th Alphabet of Arabic Sindhi Alphabet which is پ or P as in Roman Sindhi! Different books/ websites or articles related to Persio Arabic script will show varying results if you search for this alphabet. I am going with the Balbharti book of Arabic Sindhi (Maharashtra) as it is source I am referring for Alif Be series. You can find the scanned copy of this book here! Not only you will find the consonants and vowels in this book but also some rhymes and lessons covering the basics like alphabets, vowels, word formation etc. To make things easier, audio files are available with each page. Also those who asked me what software I am using for typing in Sindhi, then please note that it is the same website (Sindhyat.com) developed and maintained by my better half, where you can find options to type in Sindhi (Sindhi Keyboard) from where you can even copy and paste words elsewhere. And there is the dictionary too where you can find meaning of a word in Sindhi, Devnagiri and Roman. So پ is for Pakora, papad and Pali too! I have already shared a post about Pali but since this is a very very traditional dish made during winter season, I cannot help but pick Pali for P. Print Pali For AlifBe ~4 Pali or tender chickpea leaves cooked with tomatoes is a winter delicacy that is enjoyed with sorghum roti and white butter. Ingredients 250 gm Pali leaves (with stems) 15-20 leaves of spinach 3 Large tomatoes 2-3 green chilies 1 tsp cumin seeds ½ inch piece of ginger 2 tsp cooking oil ¼ 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 Carefully pick pali leaves and discard any tough stems, grass, weed etc. Rinse the 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 pali and chopped spinach and around 3 large, ripe tomatoes, roughly chopped 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. Lower the flame of the burner after first whistle of pressure cooker 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 in a circular motion) 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 pali for better consistency and texture. Give a tadka of chopped garlic and you can add some tamarind pulp here. In that case cook further for 4-5 min. I had it with Juar Dhodho (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. 3.5.3251 Special Thanks to Meena Chijwani ji for inspiring me to cook Pali and to Barkha Khushalani Di, who taught me that it is Pali and not Palli! So much to learn and so much to unlearn too! Other Sindhi Recipes starting with P are: Patate ja pakora Patate Wada Pakora Kadhi

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Besan Ji Aani For Alif Be~2

Alka Keswani — Wed, 03 Feb 2021 11:01:27 +0000

#Alif Be of Sindhi Food~2 The second alphabet of Arabic Sindhi is ب as B in Baby!As mentioned in the previous post, the Sindhi alphabet is divisible into 16 basic shape groups. In the first shape group we have just one alphabet ا i.e ‘A’! In the second shape group there are 9 alphabets with similar basic shapes, followed by two more alphabets that are similar to some extent. And yet each alphabet is unique because of the position and number of dot/s in each alphabet. So the 1st alphabet of this group, which is the second alphabet of Alifbe is ب or B as in Baby and in Sindhi we are taught as ب for Badak (Badak is duck in Sindhi).Since many are not aware about the formation of Sindhi alphabets, I am sharing a small video about how to form letters or write in Sindhi. Please do check this video: So a Sindhi dish for ب is Besan Ji Aani. Aani in Sindhi refers to fish roe or fish eggs. Sindhis living along the Sindhu river were blessed to find fish roe in abundance and they would either season it with spices and fry it or would mix it with gram flour and spices and make pakora or tikki using those sac enclosed eggs. The fried aani were then added to gravy (i.e Ras) or cooked on a bed of chopped onions and tomatoes, in a pan to make Aani basar (Basar=Onions in Sindhi) also known Aani Seyal. Over a period of time, the dispersed Sindhi Community found it hard to fetch fresh roe in their part of the world and also many Sindhis turned vegetarian after they started following different spiritual leaders. So instead of mixing fish eggs with besan to make pakora or tikki, they would add khuskhus (Poppy seeds) or even sooji (Semolina) to mimic the texture of fish egg pakora. These besan tikkis were then fried and cooked in the same way as Aani basar and hence now we call the vegetarian version as Besan Ji Aani/ Besan Tikki basar/ Besan Aani Seyal etc. Print Besan Ji Aani For Alif Be~2 Gramflour tikkis cooked in onion tomato base Ingredients For Besan Tikki Gram Flour 2 Cups Khuskhus (poppy seeds, soaked for 1-2 hours and strained) 2 tsp Green chillies 3, finely chopped Crushed dry Pomegranate seeds (anardana) 1tsp Whole coriander seeds 2 tsp Coriander leaves, 4-5 sprigs Turmeric powder ¼ tsp Oil 3-4 tsp/Ghee 2-3 tsp Salt as per taste Water to knead a stiff dough Oil to fry Aani For Onion Tomato base Onions 3 - 4 Tomatoes 2 Turmeric powder ¼ tsp Coriander powder 1 heaped tsp Garam masala powder ¼ tsp Green chillies 2 or more Ginger 1” Oil 1 tbsp Method To 2 cups of gram flour add salt, khus khus, green chillies, oil, turmeric powder and mix everything well. Adding very little quantity of water at a time, knead a hard but manageable dough.On a greased surface, place the dough and make a long cylindrical roll and then flatten it. Cut the roll into approx. 3-4 inch long pieces.Alternately, you can just make small tikkis by patting a portion of dough between your palms. In a frying pan, heat sufficient amount of oil and deep fry the tikkis, in batches, on medium to low flame, til light golden brown. Drain on tissue paper or kitchen towel. Empty the pan but leave behind a tbsp of oil. Add sliced or chopped onions (don't chop very finely), ginger and chillies and cook till onions turn soft/pink (don’t let the onions caramelise). Add chopped tomatoes and salt and cook on medium flame for 2 minutes. Lower the flame and cover the pan. Add dry spices (except garam masala) and mix well. Sprinkle some water if the mix tends to stick to the bottom of the pan. When tomatoes are slightly cooked, add fried tikkis and mix gently. Add 2-3 spoons of water and cover the pan with a lid and put some weight on the lid. Gently mix the subzi intermittently and sprinkle some more water if needed. Cook till oil leaves the mix. Sprinkle some garam masala and fresh coriander leaves and cook on low flame for a few more minutes. Serve it with freshly made rotis or phulka. 3.5.3251

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Pali For AlifBe ~4

Besan Ji Aani For Alif Be~2