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14 Vegetarian Sindhi Thali meals

Alka Keswani — Sat, 29 Jan 2022 08:30:44 +0000

When I started sharing some Sindhi Thali spreads on Instagram (Sindhirasoiofficial) and Facebook page (Sindhirasoi.com), I started receiving many requests to share the recipes of each dish presented in the Thali. So I thought to share the details of all the Thali meals in a blog post for easy reference! Most of these meals were cooked across the year, though some are from the distant past. I haven’t meticulously planned the menus of these Thalis and the dishes were cooked depending on the seasons and availability of the ingredients during the lockdown, in the past year or so. Hence some dishes appear repeatedly in the Thali meals, shared below. Looking at the popularity of these Thali meals, I am now thinking of making well planned Sindhi Thali meals to share with you all. For now, do check some of these Sindhi Thali spreads and do let me know which of these appeals to you the most! Also do share with me your Sindhi Thali meal ideas. I will try to cook the combination in my kitchen and share it here! BTW my blog Sindhirasoi.com is now 14 years old! Yes, this blog was created on 29th January 2008 and to celebrate the 14 years of learning, un learning, of receiving awards, rewards, accolades and recognition, love and adulation, allow me to celebrate it by sharing 14 Vegetarian Sindhi Thali meals with you all! So here are some Sindhi Thali Combos! Sindhi Thali #1 Chithyal Gogrun (Mashed Turnips flavored with green garlic) Juar Jo Dhodho (Patted Jowar roti) Khichdi (Rice and Mung dal chilka cooked till soft) Gogrun Ji Khatain (Turnips Pickle) Curds and Salad Sindhi Thali #2 Beeh Palak (Lotus stem cooked with Spinach) Patri Khichn~i (Rice and Mung dal chilka cooked till porridge like) Basar Ji Khatain (Onion Pickle) Sindhi Thali#3 Palak Paneer Bhugha Chanvar (Rice cooked with caramelized onions and Khada masala) Gogrun Ji Khatain (Zero Oil Turnip pickle) Salad, Roti, Kheecho (Khichiya papad) Matho (Raita). I have made Bathua Raita and though it is not a traditional Sindhi dish but it is made in Sindhi style i.e boiled bathua leaves, chopped and added to beaten curds and flavored with finely chopped chillies and ginger. This is how we (The Sindhis) make the raita with bottle gourd/Drumstick flowers etc. Sindhi Thali #4 Masoor Dal made in Sindhi Style (Whole masoor dal added to caramelised onions and cooked with tomatoes, chillies, ginger, salt, turmeric and water till done and finished with a tadka of garlic, curry leaves and cumin seeds) Seyal Bhaji (Mix Vegetable curry) Patate Ja pakora (Potato fritters) Beeh Ji Tikki (Lotus stem Tikki) Salad, Raita (Bathua Raita), Papad and Roti Sindhi Thali #5 Beeh patata ( lotus stem and potato curry), Dal Suji jo seero (Sooji halwa) Beeh patate ji tikki (Mashed potato and Lotus stem tikki) Bheendi kadhukash (grated mango pickle) Kachri (Flower shaped fryum made from rice flour), Sindhi papad Vangi (cucumber) Rice Phulko (roti) Sindhi Thali #6 Beeh Patata (lotus stem and potatoes curry) Bhugha Chanvar with peas and Meha (Apple gourds) Sanna Pakora (Double fried, crunchy fritters) Dyamun/J^ammu (Gulab Jamun) Boondi Raita Roti, Papad, Salad, Fryums Sindhi Thali #7 Jhang Pulao (Mix vegetable Pulao) Soya (Nutrela) Daag^ mein (Nutrela cooked in Sindhi style gravy) Roti, Cucumber, Fryums and Boondi Raita Sindhi Thali #8 Boiled rice Dal (mix of mung dal and chanadal) cooked with tomatoes and chillies and tempered with ghee, cumin, hing and ginger) Matho (Doodhi i.e Bottle gourd raita) Kheecha (khichiya papad), papad Taryal Patata (Potato roundels, shallow fried and tossed with turmeric, salt, chilli powder and coriander powder) Roti Alu tikki Karela Aur Ji Ras mein (fried karela cooked in a soupy gravy of tempered mustard, coriander powder and turmeric, flavored with pounded black pepper) Kesar flavored suji halwa Sindhi Thali #9 Bhuga Chanvar ( Rice cooked with caramelized onions) Saibhaji (Sindhi style Spinach sabzi) Taye waara patata and vaangan (Tawa/pan fried potatoes and brinjal) Boiled and roasted Cholia ( Sawa phota/ Hara bhara) spiced with turmeric, coriander powder, chilli powder and amchoor. Roti, salad, curds and fryums Sindhi Thali #10 Dal Chanvar (Dal and Rice) Daas Karela ( Dhaage waale karele) Sanna Pakoda ( Double fried fritters) Macrolyun Phoolpatasha ( A traditional Sindhi dish made by cooking Elbow pasta and Makhana in onion tomato gravy) Gajrun jo seero (Gaajar Halwa) Gogrun ji Khatain (Turnips in Kanji style pickle) Kachumber (cucumber, onions and tomatoes spiced with salt, chilli powder and lemon juice) Papad and Roti Sindhi Thali #11 This is a Thali most suitable for a new mother. As per Sindhi tradition, a new mother is supposed to have home made, nutritious food without onions, garlic, garam masala, turmeric etc, for the first forty days. Known as Viyam Ja Khada (meaning, post- partum food or food after child birth) the above thali is made as per the dietary restrictions for a new mom. Carrots Chehro Phulko (Cumin, salt, pepper flavored roti) Methi (Fenugreek leaves) Singyun Tamate mein (Drumsticks cooked in tomato gravy) Tooryun (Sponge gourds) Phote mein Karela (Bitter gourds cooked in Cardamom flavored curry) Lolo (in the centre of the Thali). Rajgira ladoo (Not home made) Tring (placed out of the Thali) For More details about the diet or for the recipe of each dish, please click here! Sindhi Thali #12 Tidali (3 dal mix) Juar Jo Dhodho(Patted Jowar Roti) Vangan (Tawa fried Brinjal) Bartho (Brinjal Chutney) Kachumber (Onion rings marinated with salt, chilli powder and lemon juice) Mint Coriander chutney Sindhi Thali #13 Lun~ak (Purslane) (Recipe coming up next) Churi Khichdi (Dry Khichdi i.e rice and mung dal chilka cooked with salt and water) Karele Ji Chhill (Sun dried bitter gourd peels, toasted on a griddle with a tsp of ghee/oil) till crunchy. Mirchan Ji Khatain (Bhavnagri chillies pickled in lemon juice) Curds, Roti, Cucumber and Papad Sindhi Thali #14 The most Popular Sindhi Thali I have ever made!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) Sanna 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 (Khichiya papad) Gathri pickle /Bheendi/Kadhukash (Mango pickle, on the top left, outside Thali) So if you were to cook/share a Thali meal with your friends/Family, which of the above meals would you love to share? Do let me know in the comments. Also, if you think that this post is worth sharing, then please do so! Don’t forget to tag me so that I can thank you personally!

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Saandhano For AlifBe Of Sindhi Food ~10

Alka Keswani — Fri, 12 Mar 2021 09:59:54 +0000

In my first post of AlifBe series I have mentioned that the 52 letters of Sindhi Alphabet, known as AlifBe or Alaph Ambhu, could be divided into sixteen basic shape groups. A short recap: ا (अ/A) is the only alphabet in first shape group! ا as in ‘Attack’ or ا as in Atte Ja Ladoon The following 9 alphabets come under the second basic shape group characterised by a boat shaped base with varying numbers and positions of dots. Also kindly note that different literary authorities follow a slightly different sequence of these alphabets. ب (ब/B) as in Baby or as in Besan Ji Aani ٻ (B^) as in B^aaru (child) or as in B^itto Lolo پ (प/P) as in Parrot or P as in Pali ڀ (भ/Bh) as in Bharat or as in Bheendi Khatti ت (त/T~) as in Taiwan or as in Tosha ٿ (थ/Th~) as in Thirsty or as in Thumaro ٽ (ट/Tt) as in Towel or as in Tamate Ji Chutney ٺ (ठ/Th) as in Thakur or as in Thab^ak Vadiyun ث (स/S or C) as in Simple or Circle or as in??? Well, we will cover that in a while! In Arabic Sindhi there are 3 letters for the sound S/C as in Cylinder. These are ث , ص, س . Out of these three, two alphabets i.e ث and ص are used only while writing Arabic or Urdu words in Sindhi script while س is used to write words of Sindhi origin. In Roman Sindhi and in Devanagari, these 3 alphabets are denoted with letter S and स (respectively) only. So we will cover the three ‘S’ i.e ث,ص and س in a single post by picking this س, which is commonly used for words of Sindhi origin. And the dish for ث ,ص and س is Saandhano or सांधाणो which in Sindhi means Pickle/s! In Sindhi, generally sour pickles are known as Khatain/Saandhano/Aathano while the syrup/sugar based (preserves) are called Murba or even, Chutney! So basically Saandhano is a pickle i.e a vegetable or fruit preserved in either vinegar or mustard oil or even in brine. And the Saandhano that I am sharing today is a simple Saandhano; carrot pickle, popularly known as Gajrun ji Khatain (Gajrun= carrots) or Saandhyala Gajroon as Saandhyal in Sindhi means something that is preserved or protected. Print Saandhano For AlifBe OF Sindhi Food ~10 Saandhano is Pickle in Sindhi and today I am sharing a very popular pickle recipe called Saandhyal Gajroon or carrots pickled in mustard oil and spices. Ingredients Red carrots 400 gms ( 2 plump carrots) Rai dal * 1 tbsp Turmeric powder ½ tbsp Red chilli powder ½ tbsp Salt as per taste Mustard Oil ¾ cup Fresh green garlic 3- 4 stalks with bulbs Method Heat mustard oil till smoking hot and allow it to cool completely. Rai dal* is easily available in kirana shops but if you wish, you can simply pound mustard seeds or grind coarsely, using a spice jar. Rinse well and pat dry fresh green garlic, remove any yellow or wilted stalks and chop roughly. Pound the chopped bulbs and stalks in a mortar pestle till coarse. Collect in a clean, dry bowl. Use 4-5 garlic cloves, minced well, if fresh garlic is not available. Rinse carrots with water and pat dry using a fresh kitchen towel. Top and tail and peel carrots. You can cut carrots in cubes, batons or wedges or can cut each into 2 inch piece and give a criss cross cut all the way till ¾ th of each piece. The idea is to make a space to stuff spices inside each piece of the carrot. Take the bowl with pounded garlic and add salt, chilli-powder, turmeric and mix it well. Take 2 tsp of mustard oil from the ¾ cup of oil that was heated and cooled and mix it in the garlic-spices mix. Now take a little of this spice mix and stuff each piece of carrot. Place all the stuffed carrots in a clean and dry glass jar and pour remaining of mustard oil. Unlike mango pickle, you need not cover whole carrots with oil. But on the flip side, the shelf life of this pickle is lesser than the pickles that are submerged in oil. Shake the jar well, few times a day, for 3-5 days. In a hot and humid weather the pickle is ready to eat in 4-5 days. The shelf life is 2-3 months, provided it is stored well. To increase shelf life you can add more oil to cover the carrots or can add some vinegar but it does alters the flavors and texture of this pickle, to a certain extent. So it is better to make this pickle in small batches. 3.5.3251 To help those who wish to learn Sindhi Language, I am trying to create small animated videos to facilitate understanding of formation of Sindhi alphabets. Do watch, like, share and subscribe to the Channel.

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Bheendi Pickle For AlifBe~5

Alka Keswani — Sun, 14 Feb 2021 13:54:17 +0000

The next letter in AlifBe for Sindhi food series is ڀ i.e Bh or भ as in Bharat or Bhutan. Please Note: If you don’t wish to read further but want to directly move to the recipe of Bheendi Pickle, then kindly click here! Else, do read on…… If you remember previous posts then you nay have noticed that except first alphabet ا (A), rest three alphabets covered so far ; ب (B), ٻ (B^), پ (P) have same basic shape while the number of dots vary! The fifth alphabet is formed using the same basic shape having 4 dots below the horizontal line. And a Sindhi dish starting with the alphabet ڀ i.e Bh or भ is Bheendi! No it is not an Okra dish! It is a classic Sindhi Pickle made from raw mangoes! The Sindhi Community is famous for its Pickles and Papad and Shikarpuri pickles were and still are the most famous pickles. Shikarpur, a city and capital of Shikarpur district in Sindh, was a well known hub for gold and spice trade along with cotton, brass etc. It was the city known for its schools and was the first city to have and intermediate college. Shikarpur was also popular for its distinct pickles and the credit would always go to the underground water of Shikarpur which used to be so sweet that the vegetables grown there would have peculiar flavors that would reflect in the flavors of Shikarpuri Pickles and hence pickles from Shikarpur would be toothsome and many a times even, exquisite, like the Bheendi pickle! Bheendi pickle is made from grated raw mangoes mixed with popular pickling spices like fenugreek seeds, kalonji, fennel seeds etc. but what makes this pickle unique is the way it is pickled. Spoonful of the pickle mix is tied in a potli of muslin cloth and the process is repeated for rest of the mix.All the potlis are then left to mature in the water+vinegar+mustard oil bath! I know many of you might be wondering about the name Bheendi and trust me, you are not alone! They say “It takes a village to raise a child” and this project ‘AlifBe of Sindhi food’ also takes a village to exist, thrive and prosper! Only those who got involved with me in my hunt of the traditional dishes, the proper pronunciations and the ‘nomenclature’ of the dishes, would know how exhausting this research and the project could get! I was always intrigued by the word Bheendi used for this pickle considering Bheendi was the term used for Okra but all I could gather was that it is called so because the pickle looks like a dot or bindhi. I was not convinced at all but since Spoken Sindhi is not as standardised as written Sindhi I assumed that maybe Bheendi is a corrupted word for Bindhi and my life moved on peacefully until the moment I reached for the alphabet BH in this AlifBe for Sindhi food series! As usual I first turned towards my better half to help me find some references in Sindhi Dictionary. Nothing helpful was found in the one we had. Then began the unending discussions with Barkha Khushalani Di (the one who is generously helping me out in this project since the day it was conceptualised) and for several days the brain storming went on and on but we were unable to conclude something assuring. I was getting restless but got some hope from the Kutchi connection; the Bandhani process (Tie and dye process) where tiny portions of fabric are tied using nylon threads (called Bheendi in local language) in specific patterns and dyed to make the popular Bandhani style clothes. Bandhani tie and dye process is known from Indus Valley civilisation era (As early as 4000 BC) and this dyeing process was introduced and popularised by Khatri community. I had a hunch that the way this pickle is tied in muslin cloth the name Bheendi might have a connection with bheendi in Bandhani. But I am yet to find if that is the real reason for the pickle being named Bheendi. I tried contacting with some people from Cloth (retail)/ dyeing/ weaving industries but am yet to get some relevant information about the connection between Bandhani Bheendi and Bheendi pickle. And just when I was about to give up, I received this message from Surrayya Kapri “Bheendi refers to tying your head with a cloth. Bheendi is tied using a cloth around your head to secure the rao (dupatta). In Sindh, older ladies tie a bheendi round their heads.” Phew!!! I finally got some relevant answers! BTW Surrayya Kapri from New Jersey, is a fan of Sindhi language, culture and food (cooking included). Her ancestral town is Kunri in Umarkot, Sindh, which is a big market for red chilies. She often shares with me the lesser known recipes/dishes/ jewellery/attire/fabrics/traditions of Sindh and Sindhis from bygone as well as modern era and we both often crib about the way our culture is losing its sheen. So now that we know why Bheendi pickle is named so, let us focus on how this pickle is made! Some make this pickle using tender raw mangoes (Kairi) while others use Rajapuri raw mangoes (not the kairi but the raw mangoes) You can find the recipe of the Bheendi khatti using raw mangoes, here! This pickle is also known as Kadhukash/Kadhukas/Kadukas/potli/gathri/gathiri pickle and the recipe varies across the community. Some do add whole spices like Kamaal Patt (Tej Patta), nutmeg, cinnamon etc along with the regular pickling spices while others avoid whole garam masala. And now comes a little twist! It ain’t a mango pickling season yet, in Mumbai but a fortnight ago I found some tender raw mangoes in the local market. We generally don’t get tender mangoes in January/Feb in markets around. Felt skeptical enough to not buy in bulk but couldn’t resist the temptation of buying a few since I had a recipe to try out. For those who are connected with me via Instagram might remember a post shared by me, about some traditional Bengali ingredients that I purchased from Amar Khammar, an online portal and one of the ingredients was Panchphoron, a typical spice mix used generously in Bengali cuisine. The Panchphoron is a mix of five spices; Fennel seeds, Mustard seeds, Cumin seeds, Kalonji (nigella seeds) and fenugreek seeds. I was curious to try a variant of Bheendi pickle using Panchphoron mix, since fennel, fenugreek and Nigella seeds are used in Bheendi pickle. I wanted to check how the pickle flavors vary if cumin and mustard seeds are added along with other spices and how different the pickle would taste considering that the proportion of each of the spices used in Sindhi style may be different from the proportion of each spice used in Panchphoron mix. So I pickled two mangoes using the panchphoron mix and I must say it works fairly good! So what I did was that I grated 2 mangoes (tender raw mangoes, but sadly the texture of mangoes after grating was not good enough) and to it I added salt, 3 tsp of Panchphoron mix, some turmeric, around 10 garlic cloves, 1 tsp red chilli powder, 2 tsp of crushed patali gur (Date palm Jaggery, courtesy Mr Arun Kumar Pandey), a dash of asafoetida and mixed 5 tbsp of mustard oil that was heated to smoking point and cooled before using. Rest of the process was same as that of Sindhi Style Bheendi pickle. So can you think of other Sindhi dishes starting with ‘Bh’? Do share pictures/recipes of Sindhi dishes cooked by you and I will publish selected few on this blog, with due credits!

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