sindhirecipe Archives | Sindhi Rasoi |Sindhi Recipes

Beeh Sawa Basar| Lotus stem And Spring Onions Curry

Alka Keswani — Thu, 15 Dec 2022 10:34:28 +0000

Beeh Sawa Basar (Lotus stem and Spring onions curry) There is a dish in Sindhi cuisine named Sawa basar patata i.e Spring onions and Potatoes Curry and though it is loved by many, I somehow find the texture and flavour of the curry to be very unappetising. A similar dish is cooked using Beeh (Lotus stem) and Spring onions. When cooked in a pressure cooker, the peculiar over-powering flavours of spring onion greens and slightly slimy, mushy texture is not something that I like and hence I seldom made that curry. Later, I learnt many variations of the recipe from the people I interacted with and I did find some better ways to cook with Spring onions. I intend to share the varying recipes on the blog. For now let me share this stir fried Beeh Sawa Basar (Kamal Kakdi aur hare pyaz ki subzi) or the Lotus stem and Spring Onion Curry that gets done in a jiffy, provided you have a stock of pre boiled lotus stems. Print Beeh Sawa Basar| Lotus stem And Spring Onions Curry Easy Stir-fry cooked with Spring onions and boiled Lotus stem Ingredients Spring Onions 1 Bunch Tomato 1 Large Green Chillies 1-2 Lotus stem 150 Gm (Cut in 1 inch thick slants and boiled till soft) Turmeric Powder ½ tsp Coriander Powder 1 Tbsp Salt to taste Oil 1 tbsp Garam Masala,a pinch (Optional) Method Clean and boil lotus stem in a pressure cooker (with salt and water)till soft.To read about how to cut, clean and boil the stem, check this link! Drain and keep aside. Chop one bunch of spring onions (white and green part separately). In a kadai/Pan, add 1 tbsp oil, and sauté onion whites till slightly pink. Add 1 large tomato and green chillies, chopped. Add a little salt and turmeric powder and cook covered till tomato is mushy. Add boiled lotus stem (make sure it is soft to bite). Add 1 tbsp coriander powder and some salt, if needed and cook on high heat for 3- 4 minutes stirring frequently. Add some green part of spring onions and reserve some for garnish. Cook for 2 minutes. You can add a fat pinch of garam masala too. Garnish with the reserved onion greens and enjoy the delicious dish with some Dal Rice and Roti. 3.5.3251 Need more recipes of Lotus stem (Kamalkakdi)? Check below! Check the recipe here! Sindhi Beeh Tikki, Kamalakakdi Tikki! Check the recipe here Suhanjhre mein Beeh (Lotus stems cooked with drumstick flowers or Moringa Flowers! Find the recipe here!

The post Beeh Sawa Basar| Lotus stem And Spring Onions Curry appeared first on Sindhi Rasoi |Sindhi Recipes.

Tamate Ji Kadhi|Sindhi Recipe

Alka Keswani — Sun, 23 Jan 2022 13:25:36 +0000

Kadhi! A Kadhi, for Sindhis, generally means something that is soul soothing, heart warming, exhilarating…a dish that while being stirred in a pot, stirs up memories in your mind. It is not what the non Indians label as a ‘curry’. It is what your Mother/father/grandparents would cook, with all the love. It is something that you crave for, on a cold day, on days when you feel low, when you need a balm to soothe your aching heart. Kadhi is a Soul food, Kadhi chaawal, a comforting meal! Drop a yes, if you agree ! Many assume that a Sindhi Kadhi means the besan kadhi, flavored with tamarind/Kokum with a plenty of assorted vegetables to pump up the flavors. But let me tell you that there are other types of ‘Sindhi’ Kadhis too! To begin with, there is a Shikarpuri style Kadhi, where strained Toor dal is added to the roasted besan mix. You can find its recipe here! Then there is Chaapru style Kadhi, known as Aur Jo Ras (Aur= mustard seeds, Ras= juice/broth/gravy) a delightful mix of garlic, mustard seeds, assorted vegetables and besan rolls (Gatte), something that could be consumed to increase your appetite when you are recovering! You can find the recipe here! A variation of Aur Jo ras is Thumaro and you can check its recipe here! And then there is Tamate Ji Kadhi, a soupy, lighter version of Besan Kadhi, where the amount of besan used is less and only tomatoes are used as souring agents. No tamarind or kokum is used, ideally, in tamate ji kadhi. My mother would make Besan Kadhi while my elder sister makes Tamate Ji kadhi and though I love both types, but over the years I have become biased towards Tamate Ji Kadhi since it doesn’t requires hours of simmering, could be made in a pressure cooker, in a jiffy and also is comparatively easier to digest. Print Tamate Ji Kadhi|Sindhi Recipe Rating 5.0 from 1 reviews Tangy, soupy Sindhi Kadhi flavored made with besan and tomatoes Ingredients 2 tbsps Gramflour (Chana dal besan) 1 tsp. mustard seeds ¼ tsp.fenugreek seeds 7-8 Curry leaves 2-3 green chillies Ginger (1/2 inch piece) 5-6 tomatoes ½ tsp.Red chilly powder ¼ tsp Turmeric powder Salt to taste 2 tbsp. oil Vegetables 10 cluster beans (gavar) 2 Large potatoes 8-9 Okra 1-2 drumsticks (cut in finger sized length) Method Blend tomatoes in a mixie jar. You can blanch and then blend the tomatoes for smoother texture. For that just make slits in tomatoes and boil in hot water for 2-3 minutes or till the skin separates out. Drain, cool and blend in a mixie jar. In pressure cooker heat 2 tbsp.of oil and add curry leaves, ginger, mustard seeds, fenugreek seeds and let the seeds splutter. Add gram flour and cook it on low flame while stirring constantly. When the flour turns reddish brown in colour add red chilli powder and tomato puree. Add 2-3 cups of water, while stirring, to avoid any lumps. Be careful as it splutters a lot at this stage. Add turmeric powder, green chilies and salt. Cover the cooker with the lid and wait for a whistle and then simmer it for 10 minutes minimum, under pressure. Turn off the heat and allow the cooker to cool down. Peel potatoes and cut into 4 or 6 pieces each. Tip off the ends of cluster beans. Scrape drumsticks and cut into finger sized pieces. Add these to the Kadhi and cook further till potatoes vegetables are cooked properly. You can add cauliflower/Lotus stem/peas/corn etc. too. Add more water here. Many a times if we add enough water along with the tomatoes, the kadhi spills out even when cook under pressure. So do add water in batches. Tip off the ends of Okra and slit from top to bottom end.Stuff a little of salt in each and fry the okra till done. Add the okra and some coriander leaves in the Kadhi and simmer for 4-5 minutes. Tamate Ji Kadhi should not be as dense as the besan Kadhi so adjust the consistency accordingly and add hot water if needed. Serve hot with plain white rice, aloo took (crisp deep fried potatoes) and sweet boondi. 3.5.3251

The post Tamate Ji Kadhi|Sindhi Recipe appeared first on Sindhi Rasoi |Sindhi Recipes.

Thabak Vadiyun | AlifBe Of Sindhi Food ~ 9

Alka Keswani — Fri, 05 Mar 2021 15:07:53 +0000

Moving alphabetically in AlifBe of Sindhi Food series, we are now at the 9th consonant! Before talking about the AlifBe alphabet of today or the corresponding dish, let me share some memories with you! In 2011 and 2012 I got some back to back opportunities to meet the celebrity chefs like Chef Vikas Khanna, Chef Kunal Kapoor and Chef Ajay Chopra for various events during, as well as after the MasterChef India season 2. And that’s when I got a chance to meet and interact with Chef Sanjeev Kapoor too. Then there was a Food bloggers’ day celebrated in 2012 where the selected bloggers were invited by Chef Sanjeev Kapoor in his office. An awesome experience it was! The unending conversations revolved around food (but ofcourse), the diversity of Indian food and the beauty of regional cuisines. We discussed the best places to eat Sindhi street food and about how divided the world is over vegetarian and non vegetarian food. Chef Sanjeev expressed his love for Sindhi Kadhi and that’s when he mentioned Bhatia Kadhi. He also mentioned Mr Bharat and his book/blog (I don’t exactly remember) about Thathai Bhatia food but I had that perplexed look on my face and he finally gave up! Eventually when I began my research on lost or lesser known Sindhi recipes this wonderful website (the same one that Chef Sanjeev spoke about) called Panja Khada became my source of information about Thatthai Bhatia food. My curiosity was further fanned by Meena Bhatia ji, whom I came across via SindhiRasoi Facebook group and she kept enlightening me about customs and traditions, food habits and food rituals of Bhatias/ Thathai Bhatias! And once I started interacting with Mr. Bharat Chahchara (of Panja Khada Fame), I realised that the world is yet to explore this humble yet remarkable cuisine. But before I talk about the cuisine let me share a brief history of Thathai Bhatia community: Thathai Bhatias take pride in their ancestry! Before the Muslim invasion the West and (most of the north) of India was ruled by Rajput dynasties. Being from the Kshatriya varna (social order) originally, the folks from ‘Bhatti’ community used to work with the Rajput army in Jaisalmer. The Rajput Bhattis were the rebellions who conquered areas around Delhi after the death of Iltutmish, the third of the Mamluk Kings who ruled part of Northern India.Rajput Bhattis gave a tough time to the rulers of Khilji and Tughlaq dynasties who ruled over the Delhi Sultanate in medieval India. Later families from Bhatti community who eventually settled down in Thatta, which was a medieval capital of Sindh ( till 17th century), were then known as Thattai Bhatias. The community then moved to Gulf countries, particularly Bahrain and Dubai, for better prospects and yet they hold on to their roots, their culture and their cuisine! So how same and how different are Thathai Bhatias from other Sindhis? How different is their cuisine? What are their food rituals? I had so many questions on my mind when I approached Mr Bharat Chachara to enlighten me about the T. Bhatia Community. Despite his stature, his busy schedule and his social commitments, he is so approachable, humble and ever willing to share his knowledge about the food and rituals of Thathai Bhatias! Here are some basic queries that I had for the community and the brief details that Mr Bharat Chachara shared! Q) Ancestry of Thathai Bhatia Sindhis ! Bharat.C: Thathai Bhatias are originally from the Bhatti clan from Jaisalmer in Rajasthan. In the 15th century, they helped the king of Thatta to help quell a rebellion from his citizens. Grateful, the king asked them to settle down in Thatta. Over a period of time, the Bhattis became Bhatias and because they were settled in the province of Sindh, they came to be called Thathai Bhatias. Q) Why Thathai Bhatia Sindhis don’t use onions and garlic in their cuisine? Bharat. C: In the 18th century, the Thathai Bhatias adopted Pushtimarg – and became Vaishanavs. They worship Shrinathji (The child form of Lord Krishna). The seva of the Bal Krishna is done in every household. It is a belief that the lord does not like pungent food – which is why onion and garlic is refrained from being used in the cuisine. Q) When did you start the blog Panja Khada? Can you recall the exact moment when you decided to blog about this lesser known cuisine? Bharat. C: We (Bharat and his wife Deepa Chachara) launched our book Panja Khada in the year 2002. It did quite well and over a period of time, enquiries about the book started coming in from all across the world. We also wanted to add more recipes and keep updating it on a regular basis. It was not possible to keep printing books. So, in 2010, we launched the website – panjakhada.com – this website is easily accessible and informative and hence serves the purpose of spreading the awareness of the Thathai Bhatia cuisine – it also is updated on a regular basis. Q) What are the most commonly used spices/ingredients in T. Bhatia style food? Bharat. C: Spices like asafoetida (Hing), Cumin seeds (jeera), Mustard seeds (Rai) are used extensively in the cuisine. Apart from the medicinal values, these serve as a substitute to onion and garlic. Q) What are the dishes that are cooked on regular basis in a T. Bhatia household? Bharat. C: Dal, Bhaat, Kadi (Rice topped with Lentil served with Bhatia curry), Chiblaro (Bhatia Vegetable Pulao), Tari – Poath (Sweet Saffron Rice served with Lentil Curry), Maghamethi (Moong & fenugreek curry) are common lunch items. For dinner rice is not served – usually Phulko (Bhatia Chapati) or Chapri (Red Rice Flour Chapati) is served with a Sabzi. Vanghar (Aubergine) is used extensively in the cuisine and is consumed in different styles – fried, spicy, salted, sweet, in a curry or a dry form. Q) Are there any food centric festivals in the Thathai Bhatia community?For example many Sindhi subcastes celebrate Thadri festival when a day old food is had! Bharat. C: We have the same, which is called Thado (meaning cold) where cold food is eaten. All the festivals have food specialities which are to be eaten on that day – like on the day of Dhurio (day Holi is played) – Moonga Choka Curry or Tari Poath is served or on the day after Diwali when Nayo Saal (New year) is celebrated we have Anakoot – where 56 items are prepared. There are other beliefs also like on Wednesdays, Maghamethi should be eaten as it brings barkaat (prosperity). Q) Any popular/unique food gifts that are exchanged on specific occasions like birth, marriages etc? – Bharat. C: When there is a special occasion in the family like a birth or engagement or a marriage they tie a Paar (a piece of cloth is put around the neck and the open ends are spread out, like a Jholi, to accept food offerings) and food gifts like coconut, ladoo or santa (a sweet) are put in the paar and later distributed to friends and family! There is so much more I wish to share about this lesser known cuisine so may be I will include few more dishes in my future posts of Alif Be series. Which reminds me that we are now at the 9th Consonant of Sindhi Alphabet, the AlifBe, and it is ٺ i.e ‘Th‘ as in Thakur (ठाकुर) Thug (ठग) or as in Thikana (ठिकाना) , ठ in Hindi/Devanagari! I had a tough time finding a Sindhi dish starting with ‘Th’ but guess what ? There is a dish in Thathai Bhatias’ food repertoire that starts with this unusual consonant and it is called Thab^ak vadiyun, the spiced, crisp fritters with a longer shelf life than regular pakoda (Pakode). Vadiyun are wadi or fried dumplings while Thab^ak, according to Bharat ji, means ‘pressed’ or ‘flattened’ (or to press/flatten)! So yes, it’s Thabak Vadiyun for AlifBe of Sindhi Food # 9! The recipe and the picture of the dish; both are shared by Bharat Chachara from Panja Khada! Print Thabak Vadiyun Thabak Vadiyun or spiced dumplings are similar to Pakoras (fritters). But unlike Pakoras, they are crispier in texture and can be stored upto one month after preparation Ingredients Bengal Gram flour – 1 cup Whole Wheat Flour – 1 tblsp. Green Chillies – 3 – 4 nos. Dried Fenugreek leaves – 2 tblsp. Coriander powder – 1 tsp. Oil – 2 tblsp. Oil – for frying Salt – to taste Method In a toap (vessel), combine Bengal gram flour, whole-wheat flour, salt, chopped green chillies, dried fenugreek leaves and oil. Mix well. Add water to make a very thick batter of pouring consistency. In a kadai (iron wok), heat the oil for frying. Take some batter with the hand and pour it directly in the kadai. It should be round in shape. Let the Variyun fry in oil until it is golden brown in color. Remove the Thabak Vadiyun, drain off the excess oil. Allow them to cool. Store in an air tight container. Traditionally, Thabak Vadiyun are served with Naram Khichdi (rice & lentil porridge) 3.5.3251 Heartfelt thanks to Mr Bharat and his better half; Deepa Chachara for their efforts to preserve the culture and cuisine of Thathai Bhatia community! Please do check Panja Khada website and subscribe to their youtube channel, Buzzing Recipes , to know more about Thathai Bhatia community! And before I sign off for today let me share a small video about how to write ‘Th’ in Sindhi!

The post Thabak Vadiyun | AlifBe Of Sindhi Food ~ 9 appeared first on Sindhi Rasoi |Sindhi Recipes.

Thumaro For AlifBe~7

Alka Keswani — Mon, 22 Feb 2021 16:37:49 +0000

The 7th Consonant in AlifBe i.e the Perso-Arabic Sindhi script (Alphabet) is ٿ which is थ in Devanagari while in Roman Sindhi it is written as Th~ i.e by using a Tilde (~) as suffix as we don’t have a corresponding alphabet in English. It is pronounced as Th~ as in Thailand,Theory, Thaw, Theatre etc. In Sindhi it is taught as ٿ for Thumbo/Thambo i.e a Pillar! And a dish starting with Th~ is a special one! It is something that I often crave for when I am under weather or when I miss my mother and Aunt K (the favorite aunt of the whole neighborhood I was born and brought up, in). The reason being that Aunt K would often make this for my mother to pep her appetite that she would often lose due to her health issues. Aunt K, a very energetic lady full of enthusiasm and love, was the centre of all the action that ever happened in our humble neighborhood; be it Sarvajanik Ganesh utsav or Tulsi Vivah, Lohri festivities or even the marriage of dolls that the kids would eagerly participate in! Right from planning to execution, she was the one who would be in charge. Never saw her sitting idle even for a moment. She was the Agony aunt , was very protective and also brutally honest when asked for any opinions. She left us too soon!! Unlike in present scenario, life was way different in our old neighborhood. People were not hesitant to borrow a cup of sugar or little of milk, culture for curds (Jaaman) or even utensils/cutlery when there would be some guests at home. Refrigerator was a luxury then and so were the landline phones and hence people would often drop in to ask for some ice in summers (to make sherbet) or even would request to keep their tubs of ice creams/Kulfi in the freezer compartment of the refrigerator of the kind neighbor, a proud owner of those luxuries. A house with a landline connection would often have neighbors dropping in to receive a long distance call from extended family. Neighbors were more like a family then and they would be there for you in your happiness and sorrows, in your mourning and celebrations. No doubt there would be ugly fights sometimes but then the issues were resolved and life would move on! Aunt K was a a fabulous cook and even in the era when there were no cookery shows, no youtube/Facebook videos or blogs, she was the one who would experiment a lot and would cook different dishes from various regional cuisines. She was the one who taught my mom how to make fryums/chips at home, Idli, Dhokla, Upma and many Chhapru style Sindhi dishes too. Yes, Aunt K was a Chhapru Sindhi! The word Chhapru is a short word for Chhappar waara which means the people from mountains! So basically Chhaprus are people who came from mountains to settle around ports/plains/coastal regions. Chhapru Script and the dialect, both are little different from the other Sindhi Scripts/dialects and so are their rituals and customs. Their way of cooking differs slightly and their cuisine has some unique dishes that are lesser known to other Sindhis. One such dish in Thoom Jo Ras, also known as Aur Jo ras or Thumaro, where Thoom/Thum stands for garlic, Aur means Mustard seeds and ras means juice or extract! This garlicky soupy kadhi is made in various ways across the community and the variations are way too many! I am yet to confirm if Thumaro and Aur jo Ras (have already share its recipe on the blog) are variations of one dish or whether these two are different dishes cooked across the different sub castes! So while Aunt K would not add any flour to the Kadhi, Thumaro at many homes is cooked with a base of some flour added to the kadhi. It could be Jowar or Besan, could be sautéed in the beginning or could be added as a paste in the simmering kadhi. The idea is to thicken the kadhi, to add some more nutrition and boost the flavors. The choice of vegetables added to Thumaro varies from home to home but then certain ingredients like garlic, mustard seeds, potatoes, radish etc are mandatory. Raw dough balls flavored with garlic, chili powder and salt are most savored in this kadhi and while Aunt K would use Besan to make dough dalls, one can use Jowar flour too. The souring agents could be tamarind pulp, amchoor, dried raw mango slices or even tomatoes or combination of any two of the above mentioned! Print Thumaro Rating 5.0 from 2 reviews Thumaro is a garlic based kadhi Ingredients Garlic -1 whole pod Fresh green garlic (4-5 stalks with bulbs) Green chillies 2-3 Mustard seeds 2 tsp Tamarind pulp 2-3 tsp (more or less as per your taste) Sliced or cubed vegetables like Radish and Potato (I used 2 potatoes and one small Radish) Jowar flour 1tbsp Gram flour- 1 cup Red chilly powder ½ tsp Oil 2 tsp Water, a litre or more Coriander leaves for garnishing Method Pound peeled garlic cloves and fresh garlic. Save 2-3 tsp for besan dumplings/rolls and use the rest of pounded garlic (including fresh garlic) in kadhi. In a bowl take 1 tbsp of Jowar flour and gradually add some water, mixing it well to assure no lumps are formed. In a pan or a sipri, heat around 2 tsp of oil and add mustard seeds and allow to crackle. Add pounded garlic and saute till aromatic. Do not let the garlic burn. Add sliced radish and potato chunks and add the jowar flour paste, turmeric, chopped chillies and about a litre of water Add tamarind pulp, salt and let it boil for few minutes on high flame. Lower the flame and let the kadhi simmer. Meanwhile add some salt, some crushed garlic that you have set aside for besan dumplings and some red chilly powder to the gram flour and knead a stiff dough using little water. You can use jowar flour instead but I prefer besan here. Make small oblong rolls of this dough (yields 6-7 rolls) and drop them in the simmering kadhi. Cook until potato and besan rolls are cooked from the center (anywhere between 20-30 minutes Add water if required! This kadhi is of dilute consistency. Adjust the seasoning. Garnish with some chopped coriander leaves and enjoy it as a soup to warm yourself or pour it over some Khichdi or rice and have a hearty meal 3.5.3251 To understand and learn the formation of Sindhi alphabets, kindly refer the video shared! While I was making Thumaro I was reminded of another favorite of mine that Aunt K would cook whenever green garlic was in season. Honestly speaking I couldn’t remember the name of the dish but suddenly when someone mentioned and described the dish, all the memories came gushing in and I couldn’t help but recreate the dish! Do let me know if you are hungry for another Chhapru style dish made using green garlic as a star ingredient, and I will share the recipe. Else I will move to the next alphabet! Do comment and share your views/suggestions/recipes and food pics! I shall wait for your inputs!

The post Thumaro For AlifBe~7 appeared first on Sindhi Rasoi |Sindhi Recipes.

Masaley Waara Beeh Basar! Stuffed Lotus stem in Onion base

Alka Keswani — Sun, 15 Sep 2013 11:30:51 +0000

One of the best thing about having thoughtful friends, is that they know how to make you happy with sweet, kind gestures! So when our family friend Mrs. R. Khubnani, came to know about my love for the lotus stem, she was kind enough to get some for me, all the way from Ulhasnagar. Now, Sindhis might be aware of the fact that there are only handful places in India and abroad where you get the real Beeh, and not the dried sticks, or awful frozen pieces. And obviously, Ulhasnagar is one such place! Half of my mind wanted to savor the sinful, fried, stuffed Beeh tikkis, coated with chickpea batter, while the other half wanted to enjoy simple subzi. Finally, it was a hotchpotch of both and I ended up cooking Beeh basar stuffed lotus stem in onion subzi 🙂 Print Masaley waara Beeh Basar!Stuffed Lotus stem in onion base Rating 4.0 from 4 reviews Prep time: 15 mins Cook time: 40 mins Total time: 55 mins Serves: 2-3 Lotus stem stuffed with spiced up green masala and cooked in Onion base. Ingredients 5 pieces of Lotus stem or Bhein, each of approximately 2 inches. For stuffing: 3 Green chillies 4 Garlic cloves Coriander leaves, a handful Ginger about an Inch size Salt as per taste ¼ tsp Turmeric powder 1 tsp Coriander powder 1tbsp of oil For Subzi (Onion Base) 2 large Onions 2 medium sized tomatoes Ginger about 1″ Garlic 2-3 cloves (optional) Green chillies 2 or more depending upon your taste 1 /4 tsp Garam Masala ½ tsp Turmeric powder 1 tsp coriander powder Salt to Taste 3 tsp Oil Fresh coriander leaves for garnishing Method To clean the lotus stem, scrape out the mud layer with blunt knife and rinse under running water. If needed, use long toothpicks to clean the muddy pores of lotus stem. Pressure cook the stems with some salt and few drops of oil ( or a piece of raw papad) and water till 2 whistles or till theBhein is just cooked. Remove the Bhein from cooker, slit vertically and place aside. Make the stuffing by pounding, coriander leaves, chopped green chilies, garlic and ginger, using mortar and pestle,till coarse and add some salt, turmeric powder and coriander powder. Heat 1tbsp oil in a pan and saute the stuffing for few minutes, just to get rid of rawness, taking care that the colour of stuffing do not change to brown.Carefully stuff Bhein with this stuffing. Now slice each Bhein piece into 2. In the same pan add 3 tsp of oil, and saute chopped onions for few seconds and add crushed ginger and garlic. When onions turn translucent, add chopped tomatoes, green chillies and cook for a while. Lower the heat, add some salt and all dry masalas and cover the pan with lid.If the mixture is too dry, sprinkle some water. Add stuffed Bhein and gently mix it.Keep cooking on lowest flame with weight on the lid of the pan, sprinkling some water now and then. Cook for about 15 minutes. Garnish with coriander and mint leaves and serve with hot phulka or steamed rice or as a side dish with Dal rice. 3.5.3251

The post Masaley Waara Beeh Basar! Stuffed Lotus stem in Onion base appeared first on Sindhi Rasoi |Sindhi Recipes.