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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!

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Singyun Tamate Mein~AlifBe~41

Alka Keswani — Wed, 13 Oct 2021 14:33:29 +0000

‘Singyun (सिङयूँ) Tamate mein‘ literally means the drumstick pods or sehjan ki phalli, (cooked) in a tomato gravy. It is considered one of the best dishes to have when you need to consume something nutritious and light on tummy. It is also mandatory for the new mothers to consume drumstick pods/flowers as a part of healing and nourishing ‘Viyam Ja Khaada‘ or the post partum diet for the first forty days after child birth. Though while making it for the lactating mothers (for 40 days) the recipe varies a bit , this is a very basic recipe and one can use vegetables of choice, instead of drumsticks. Singyun Tamate mein Recipe Video: And though ridge gourd, smooth gourd, apple gourds (Tinde), potatoes are some of the popular options, this ‘Tamate mein’ style curry could be made using plenty of other seasonal vegetables. Personally, I prefer onion tomato based curries i.e ‘Daag^ mein’ over the tomato based curries but I do make it occasionally when I need to make a quick side dish with dal and rice or with the runny Khichdi. And oh! Singyun Tamate mein is the dish for the 41st Consonant of the AlifBe of Sindhi Food series. The consonant is ڱ in Sindhi, ङ in Devanagari and ‘ng‘ (or G~), as in ‘SiNGing’, in Roman Sindhi. Perhaps no word begins with this consonant and hence I have picked ‘Singyun Tamate mein’ for this peculiar consonant. Print Singyun Tamate Mein~AlifBe~41 Drumstick pods (Sehjan Ki phalli) cooked in aromatic tomato based gravy. Ingredients 3 small Tomatoes 2 Drumsticks 1-2 Green chilli/es 1 inch piece Ginger 7-8 Curry leaves 1 tbsp Cumin seeds 2-3 Green Cardamoms 1 tsp Turmeric ½ tsp Red chilli powder 1 heaped tbsp Coriander powder 2 tbsp Oil/Ghee Water 1 Cup (Or approx. 225 ml) Coriander leaves for garnish Method Rinse with water, scrape off the outer layer slightly and cut drumsticks into 2 inch pieces each. Blend tomatoes, chillies and ginger to make a fine paste or you can just grate tomatoes and chop chilies and ginger. Heat 2 tbsp oil in a pressure cooker. Add curry leaves followed by cumin seeds and slightly crushed green cardamoms. When the cumin seeds turn brown, add tomato chilli paste. Add salt, turmeric, chilli powder and coriander powder. Mix and add drumsticks. Cook (Bhuno) for 5-6 minutes or till the oil separates out. Add a cup or so of water. Add coriander leaves and close the pressure cooker with the lid. Cook on medium flame and wait for one whistle of the pressure cooker. Switch off the flame. When the pressure subsides, open the lid and check the consistency of the gravy. Heat further if you require thicker gravy, or add some boiling water if you need soupy gravy. Garnish with more coriander leaves before serving. A dash of freshly pounded black pepper enhances the flavor of the gravy. In that case, reduce the quantities of green chillies and red chilli powder. If making for the lactating mother, exclude turmeric and red chilli powder (for 40 days). 3.5.3251 Want to learn how to write Sindhi Alphabets?Just follow these simple tutorials about Arabic Sindhi alphabets and see if Devanagari and Roman Sindhi (English) alphabets given alongside make it easier for you to understand Sindhi or not!

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Gyarsi Dhodho-Bhaji~Ekadashi Fasting Food

Alka Keswani — Sun, 09 Nov 2008 05:45:53 +0000

Sindhis are observing Vadhi Gyars or Ekadashi fast today. A heavy Dhodho (Flatbread) with potato curry could not be a fasting food for me, but it tastes delicious for sure! Ekadashi means the eleventh lunar day (Tithi) of the shukla (bright) or krishna (dark) paksha (fortnight) of every lunar month in the Hindu calendar (Panchang) (Wikipedia) Sindhis observe Vadhi Gyaras or Badi Ekadashi (Prabhodhini) with exuberance, avoiding grains for the whole day. Evenings are generally spend on arrangements for Tulsi ji shaadi (Tulsi Vivah), followed by the rituals of Tulsi marriage and singing prayers and songs and sharing food. At some places even kartik Katha is read. Sauri or Bhagar/Varai flour is made from samo seeds (Mario seeds) i.e the seeds of a grass Echinochloa Colonum, and is eaten on the fasting days when grains are prohibited. Rajgira (amaranth), water chestnut flour (Singhare ka atta) and Buckwheat flour could be also used to make deep fried Puri or fritters (pakora). Kharkun (dates), dahi, ratauli/Lahori gajjar (sweet potato), either roasted or boiled and sweetened with sugar syrup is also had along with coconut, sago seeds (sabudana) etc. Kirng patata i.e Samo seeds porridge (savory as well as sweet) served with shallow fried potatoes (flavored with just salt and black pepper powder) is preferred for breakfast and the road side carts are found selling Gyarsi Chaap ( Tawa fried potato patty, made from mashed boiled potatoes, salt, pepper along with arrowroot starch to bind the potatoes) served with potato and lotus stem curry. Kirng/Kirung Patata A typical Sindhi ekadashi food is Gyarsi or Ghyarsi Dhodho bhaji, which consists of potato and lotus stem in watery curry, relished with Dhodho made from Sauri flour. Print Gyarsi Dhodho-Bhaji~Ekadashi Fasting Food Rating 5.0 from 1 reviews Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 2 Potato and lotus stem curry with sauri flour flat bread cooked during Ekadashi fast. Ingredients For Curry Potatoes 2 Sauri flour 1 tbsp Tamarind extract 3-4 spoons or as required Salt (preferably sea salt or rock salt ) Black pepper powder ½ tsp Green chilies 1-2 Oil 2 tsp water 2 cups For Dhodho (Flat bread) Makes 2 Sauri Flour 1 cup Salt Black pepper (crushed or powdered) ½ tsp Oil 2 tsp Mashed boiled potato 1 Water as much needed Method Soak tamarind in half cup of water for about 15 min, mash it properly, and discard the pulp Now in a pressure cooker add 2 tsp oil, and mix a tbsp of Sauri flour and roast it till slight change in colour is observed. Add water (mix well to avoid lumps), salt, black pepper powder and potato cubes (You can add boiled kamalkakdi too) tamarind water, green chillies and mix properly. Close the lid of cooker and wait for 2 whistles. Later, check the consistency of gravy and adjust accordingly. This curry is supposed to be watery This preparation is relished during Fast of Ekadashi along with gyarsi doda To Make Dhodho Take a cupful of sauri flour , and mix salt, pepper, mashed potato and little oil. Add a little amount of water and make soft dough. Divide it into two. Now grease a hot griddle (tawa) and gently pat the dough rolling in circular motion with palm of your hand, till a thickness of paratha is achieved (since this is bit tricky, an easy way out is to take a clean polythene bag or butter paper and lay on kitchen platform. Now sprinkle some flour on this polythene sheet and place the dough, and then gently pat it in circular motion till a thick roti is formed and carefully pick it up and place on greased and hot griddle Pour a little of oil and let the Dhodho cook on medium flame till small brown patches appear. Toss and cook on other side too. Repeat for remaining dough. Enjoy it hot with gyarsi bhaji or with dahi The dough tends to get loose and difficult to handle with time. Hence make sure to cook the flatbread as soon as you knead the dough. 3.5.3251 Edited on 21st Nov 2015

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Moong(Green Grams)

Alka Keswani — Tue, 02 Sep 2008 09:13:38 +0000

I am a self proclaimed Dal lover and I love to make a different one daily! I enjoy the feeling of having FILLING FOOD, when I eat dal, rice, roti, subzi combo. Hence I am actually not very fond of Moong, coz this one doesn’t go with rice:-( Moong or green gram are a storehouse of proteins.Moreover, the nutritious value of the moong increases many folds when these beans are sprouted.So don’t forget to include these green pearls in your regular diet My hubby likes Moong plain and bland,while my son and myself prefer a more spicier version.So I end up making Moong twice in a week, one his way and one my way;-).And still it has to be accompanied with some dry Subzi or atleast a Jowar flour DODA (recipe coming soon). Fussy eater …who me????. No way….I am just an innocent person, whose taste buds have been pampered (read…spoiled) by her mother!! Now considering how bias I am about spicy things, I would naturally share with you all my version of moong…..As usual hubby dear can wait…isn’t it?? Print Moong(Green Grams) Rating 1.0 from 1 reviews Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: 2 Healthy Moong or green gram cooked in traditional sindhi style Ingredients Moong (Green gram) 1 cup Onion 1 small Garlic 5-6 cloves Ginger Tomatoes 2 Green chillies 2-3 Salt Turmeric powder ¼ tspn Garam masala powder ½ tspn Oil 2-3 tspns Curry leaves 5-6 Cumin seeds 1 tspn Method Soak moong in water for few hours (could be made instantly,without soaking) Rinse them properly 6 -8 times Now in a pressure cooker add some oil, add ginger garlic paste,and saute for few seconds Add chopped onions and fry for some more time Add chopped tomatoes before the onion turns brown in colour Add chopped green chillies, salt, turmeric powder, garam masala powder and mix well Now add moong, some water(2-3 cups) and mix Close the lid of cooker and wait for atleast 3 whistles if moong are previously soaked or else for 8-9 whistles if they aren't soaked If required, whisk the moong with a wooden whisker (mathni) Now heat 1tsp of oil and add curry leaves and cumin seeds and wait till cumin seeds change colour Immediately add this tempering to cooked moong and mix well Adjust the water consistency and simmer for few minutes Serve hot with rotis or phulkas or Doda 2.2.1

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Masoor Daal

Alka Keswani — Mon, 25 Aug 2008 13:42:00 +0000

The week that went by,was surely a crazy one, with lots of unusual, unexpected, ugly stuff coming in my way of sanity, thereby making me feel irritable (huh ..whats new in that?), frustrated and of course ranting and rambling. Agreed, that some good things did happen, like a Teejri fast (An Indian festival) which I enjoyed this year and getting cleaned my home (that was pending from hell lot of time), the rest of things kept my stress levels high and Blood pressure levels really low.Moreover hubby dear sulked for many days feeling cheated by much hyped awaited launch of iphone in India, that too with less features and more moolah than expected. Its high time India comes above the level of being dumping ground for poor quality/rejected/over priced stuff.But people waiting for hours outside the malls to catch the glimpse of Apple’s latest gizmo, will make it hard for India to take a firm stand against all the hype created for Eemported stuff .For now, Thank you Mr Steve Jobs for ditching us …. Well in this scenario I just don’t feel like cooking, but if I do cook, it has to be some comfort food…and what’s better than Dal rice (Dal rice …again???). This time its not a routine one…but one of my favourite kaali masoor dal Print Masoor Dal Whole orange lentils or masoor dal recipe Ingredients Masoor dal kaali (sabut masoor daal or whole orange lentils) 100 gm Onion 1 medium sized Tomatoes 2 Ginger Garlic 5-6 cloves Green chillies 2-3 Salt as per taste Turmeric powder ¼ tsp Coriander powder 1 tsp Oil 2-3 tsp Method Rinse and soak masoor daal in water for few hours (if urgent, it could be cooked without soaking) Take a pressure cooker and put daal along with salt and water (double the quantity of dal) Pressure cook it till 4 whistles if soaked and 6 if used without soaking In the meantime, take some oil in kadai or pan, add pounded/grinded ginger- garlic and saute it, till the paste changes its colour to light brown Then add chopped onions and saute it till light brown in colour Then add chopped or grated tomatoes, chopped green chillies, turmeric powder and coriander powder and fry properly till oil separates out from mixture Now add this mixture into the semi-cooked dal and either simmer it or close the lid and wait for two more whistles of cooker Adjust the consistency and garnish it with coriander leaves Serve with plain white rice and enjoy ! 2.2.1

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