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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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Ghotyal Saag|Sindhi Style Spinach|AlifBe40

Alka Keswani — Mon, 04 Oct 2021 09:05:46 +0000

Ghotyal Saag or Sindhi Style Spinach Aisee Palak recipe video AlifBe i.e A-Z of Sindhi Food series is now at the 40th alphabet. I went crazy figuring out name of a Sindhi dish starting with this alphabet but couldn’t find any. The alphabet is گهہ i.e घ (in Devanagari) or ‘Gh’ in Roman Sindhi. ‘Gh’ as in Ghat or Ghee. In January this year when I was making a list of possible dishes for each Sindhi alphabet, I assumed that ‘Ghee’ or ‘Gheehar’ (a Sindhi sweetmeat) would be apt for this alphabet. But when I started referring dictionaries, I was flabbergasted to know that in Sindhi ‘Ghee’, the Golden liquid, is called ‘Geeh’ and hence the term starts with the letter ‘G’ (ग) and not with ‘Gh’ (घ). Somebody please tell me that this ain’t true !!!! And since none of the vegetarian Sindhi dishes start with this alphabet, here I am with ‘Ghotyal Saag^’, the Sindhi style Spinach. The term Ghotyal comes from ‘Ghotna‘ i.e to churn/whisk manually and the saag used could be any variety of leafy greens like spinach, mustard leaves, Amaranth etc. Saag (leafy greens) are prepared in many ways but the most rustic preparation calls for boiling the leafy greens with or without souring agents (tomatoes/curds/buttermilk), using basic spices like turmeric and coriander powder and churned vigorously till a homogenous chutney like texture is obtained. A tempering of ghee/ oil and chillies, garlic, ginger etc is generally given to enhance the flavors. While the Sindhi Saibhaji is made with spinach, sorrel, dill leaves, assorted vegetables and some chana dal, there are other ways that Sindhis love to cook and consume spinach. Ghotyal Saag^ (here, the spinach) is made by cooking greens with garlic, onions and tomatoes, in a pressure cooker. The subzi is then mashed/whisked with a wooden whisker for 10 -15 minutes at least. A spoonful of Jowar/Wholewheat flour is added while mashing so as to get a homogenous mixture. Some add garlic in the beginning, some add the garlic tempering after churning the saag while many add garlic twice i.e add it in the beginning and then add some more in the tempering towards the end of cooking process. Ghotyal Paalak (Sindhi style spinach) is also made in a pan/kadai instead of the pressure cooker and the dish is then called as ‘Aisee’ or ‘Nijji’ Paalak . If an iron kadai is used to cook ‘Aisee Paalak’ the color of the dish turns out to be darker in shade and hence the dish is then called ‘Kaari (black in Sindhi) Paalak‘ While it is mandatory to whisk all the saag preparations really well, the Aisee and Kaari paalak are more like whisked stir fry preparations. The Ghotyal saag (paalak) is smoother in consistency than Aisee but not as smooth as that in Paneer Palak where the spinach is blended instead of whisking. Using electric blender/ food processor/ mixie would alter the flavours of the rustic ‘Ghotyal paalak’ so make sure to mash it with wooden whisker only! Print Ghotyal Saag~ Sindhi Style Spinach ~ AlifBe~40 Spinach cooked with onions and tomatoes, flavored with garlic and whisked or mashed till homogenous. Ingredients Spinach 1 bunch Green chillies 2-3 Onions 2 small Tomatoes 3 (medium sized ) Garlic 8 - 9 cloves Ginger ½ inch piece Turmeric ¼ tbsp Coriander powder 1 and ½ tbsp Ghee/Oil 2 tbsp for cooking and 1 tbsp for tempering Salt as per taste 1 -2 tbsp of Jowar flour/ Whole wheat flour mixed with 3-4 tbsp of water (optional) Method Cut off and discard the hard stems of spinach. Rinse spinach leaves with water, a few times to get rid of mud/ dirt. Chop the leaves roughly and keep aside. Finely chop the ginger, green chillies and the garlic. Divide the garlic into 2 portions. In a pressure cooker, heat 2 tbsp of oil and add chopped ginger and one portion of the garlic. Save the other portion for the tempering. Add green chillies too. (I add chillies later to avoid strong fumes in the kitchen/home) When ginger garlic are light brown, add chopped onions. Cook the onions on medium heat till light brown in color. Add chopped tomatoes, salt, turmeric and coriander powder. Add chopped spinach and mix. Close the pressure cooker with the lid. No need to add any water. Wait for one whistle of the cooker and then lower the heat. Cook for 15- 20 minutes. Switch off the heat. When the pressure subsides, open the lid of the cooker. A little of water (extracted from tomatoes and spinach) in the sabzi would be there in the cooker. Start whisking using a wooden whisker (Mathni/Ghotna/ Mandhiyaro) and mash the sabzi well. (Note: Sometimes there is way too much water left in the cooker, In that case heat the sabzi further to evaporate excess of water) . Keep mashing and whisking the paalak for good 10-15 minutes. If the mixture still looks fibrous (non homogenous) then take 3-4 tbsp of water and mix 1-2 tbsp of jowar flour or whole wheat flour and add this paste to the mashed paalak sabzi. Whisk further till a nice chutney like texture is obtained. Heat 1 tbsp of ghee/oil and add the remaining garlic and when it turns brown, immediately add the tempering to the saag. This saag pairs well with Khichdi, roti, rice, Jowar roti (Dhodho) and even with the sweet Lolo. 3.5.3251 To learn how to write in Arabic Sindhi, do check my video tutorials about Sindhi Alphabet on my Youtube channel, Sindhirasoiofficial!

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Back and How !

Alka Keswani — Mon, 08 Feb 2010 20:54:20 +0000

The Year 2009 was surely a year of many events, good and bad. Much happened in past few months, when I was not Blogging here. Besides celebrating a contest Win (Click Photography event for Most Delish Picture– Gulabjamun), our Kid’s Birthday, our Marriage Anniversary, an engagement Ceremony of a dear Family member, the year end brought us close to one more occasion to celebrate, as soon as we stepped in year 2010. Yeah Sindhi Rasoi, turned Two…What a feeling ! I still remember last year when we were Celebrating the first Birthday of this beloved Blog of mine, I was overwhelmed by so many wishes, pouring in.This year I was preparing to celebrate the Day with something exciting and pleasant. But trust Life to give surprises! In my attempt to Renovate my Virtual Kitchen(Sindhi Rasoi), days passed into weeks and weeks into months. I kept struggling with various LOOKS for my blog, messed up with many THEMES, wasted hours in learning basics of codes and all, but at the end , Hubby dear took the charge, helped me out in fixing bugs, tweaking the look (of blog of course) and finally we are here, though late, but raring to go , to mark the Second Birthday of Sindhi Rasoi…Three cheers for us ! Coming to recipe part, it has to be something special isn’t it? Well there you go ! A Spread of Jeera Rice, Chana paalak, Mushrooms in Red gravy, Fry (Tadka) Dal, along with usual Raita, Salad, Mint coriander chutney and Gaajar ka Halwa, made in honor of some friends visiting us, sounds good to you? Jeera Rice was made simply by boiling Basmati rice with some salt and water till almost done. A tempering with a spoonful of oil and Cumin seeds, and later cooked on Dum for few minutes. Simple, aromatic Jeera rice went well with the Dal Fry, and Mushrooms and Chana paalak. Recipe of Mushrooms coming later (Or mail me at sindhirasoi@gmail.com to get its recipe in your Inbox). For now lets switch our attention to the wonderful combination of Vitamins, Iron, folic acid (from spinach) and proteins (from Chickpeas ). Print Chana Paalak|Garbanzo beans in Spinach Curry Cook time: 40 mins Total time: 40 mins Serves: 4 A healthy and delicious chickpea in spinach curry recipe Ingredients ¼ Kg Chickpeas, picked, rinsed and soaked for at least 6 hours ½ Kg Spinach 2 Medium sized Onions 2 Large Tomatoes 2-3 green chillies Ginger a bit (about an inch size) Garlic 5-6 cloves Whole Garam Masala (A bit of dalchini, 2 cloves, 1 Black cardamom ,1 Kamaal Patt (Tej Patta), 2 whole black peppers) Salt to taste Turmeric powder ¼ tsp or less Coriander Powder 1 tsp 1 tbsp Oil Method Boil soaked chickpeas with some salt till half cooked. For me , boiling chickpeas in a pressure cooker till 3 whistles of cooker, worked well. Drain the chickpeas and reserve the liquid. In the meantime, peel the onions and grind those along with, ginger , garlic, Whole garam masalas to a fine paste. In a pressure cooker, pour 1 tbsp of oil, add the onion paste and saute well till the paste changes colour to pink. Grind tomatoes and green chillies together and add to the onion paste which by now had changed to darker shades of pink. Saute well for few minutes and then add washed and chopped spinach and mix very well. Pour some water(not much as spinach cooks in its own juices), add some salt (remember there is already some salt in chickpeas , so be alert), and close the lid of cooker .Wait for 2-3 whisltes and put off the gas. Later, add the Half-boiled chickpeas, turmeric powder, coriander powder and saute well for 3-4 minutes, taking care so as not to break the chickpeas. Adjust the consistency of gravy by adding the reserved liquid in which chickpeas were boiled. Adjust seasonings and let the whole mixture simmer for few minutes on low flame till the chickpeas absorbs the flavors of spinach and Garam masalas. The consistency of final dish is semi dry. Garnish with chopped fresh coriander leaves. Goes well with rice, Pulao, or even with Roti . 2.2.1

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