Vegan recipes Archives | Sindhi Rasoi |Sindhi Recipes

Chauran Pharyun|Long Beans

Alka Keswani — Thu, 07 Jul 2022 14:13:09 +0000

Pharyun in Sindhi could mean the pod of any legume or pulse grains but most of the Sindhis consider french beans as the Pharyun. Chauran (or Raanh) means Chawli or black eyed beans and the whole beans are called Chauran Jyun (of) Pharyun. Tender Long beans are not commonly had in many Sindhi homes though fresh pods from the matured beans are often cooked in Sindhi style gravy dish (Ras mein). Recently I found extremely fresh tender long beans and couldn’t resist buying a bunch of it. I cooked it the way Sindhis make Gvar/Guar patata. In the Thali: Chithyal Chauran Pharyun (Long beans) Juar Jo Dhodho (Patted Jowar Roti) Mung (Whole mung) Green chutney (Mint coriander chutney with awla). Vangi (Cucumber) and Ambh (Mango) Confession: Traditionally Sindhis cook cluster beans to make a dry subzi and the beans are crushed/smashed to attain a peculiar texture. I did cook the long beans the traditional way (smashed). The flavors were good but the texture was bit pasty. I prefer slightly undercooked beans so I was not happy with this texture. Chithyal Chauran Pharyun|Long Beans Recipe: Print Chithyal Chauran Pharyun|Long Beans Recipe Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Smashed Long beans with potato chunks flavored with garlic Ingredients Long benas 250 gm Potatoes 2 medium sized Onion 1 medium sized Tomato 2 small Green chillies 2 (or use as many you normally do) Ginger a bit Garlic 5-6 cloves Turmeric powder ½ tsp Coriander powder 1 tbsp Salt as per taste Oil 1-2 tbsp Method Wash beans thoroughly, pat dry and trim the tips on both the sides. Cut each bean into small (1 inch) pieces. Peel and dice potatoes into big chunks. Rinse and add salt to potatoes, keep aside for 5 minutes. You can soak potatoes in salted water instead. Pound ginger garlic and chop onion, finely. Take 1-2 tbsps of oil in a pressure cooker and heat it. Add ginger garlic. Cook till the raw smell goes away. Add chopped onion. Cook onions till light brown. Add chopped tomatoes and chillies. Add beans, potatoes, salt, turmeric powder and coriander powder Cook the mix on high heat till the mix starts sticking to the base of the cooker. Add 2-3 spoons of water and close the lid. Cook on medium flame. Wait for a whistle and cook it further on low flame for about 2-3 minutes or till the potatoes are cooked. Heat the subzi on high flame if there is excess moisture. Serve it with roti, or plain boiled rice 3.5.3251

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Tamate Ji Chutney For AlifBe ~ 8

Alka Keswani — Tue, 02 Mar 2021 10:51:31 +0000

We are now at the 8th alphabet in The AlifBe series! AlifBe of Sindhi Food is a series of blog posts where I proceed alphabetically, as per Arabic Sindhi Alphabet ( AlifBe) and I share a corresponding Sindhi Vegetarian dish, the name of which starts with the same letter of the alphabet. So not only we learn a new alphabet every time, but also the pronunciation of each consonant, recipe of a dish and some interesting facts too. I also share short videos about the formation of each consonant i.e how to write it in Arabic Sindhi. And if you do not want to miss any alphabet or a recipe, then please do subscribe to the blog or you can join me @ Facebook or Instagram too! So far we have covered 7 alphabets and today the 8th one is ٽ in Arabic Sindhi, ट in Devanagari while in Roman Sindhi it is written as ‘T‘ as in Table, Tomatoes, Tablet etc. And a Sindhi dish that starts with T is Tamate Ji Chutney, a relish made from ripe tomatoes! To understand how it is written in Arabic Sindhi you can check this small video I have made! I always assumed that the Sindhi style Tomato Chutney is sweet as that’s how it was made at my home and around! Then I came across Santosh Asnani whose restaurant ‘Climax of Flavors’ had Koki with Tomato chutney on the menu. It was then that I came to know that Sindhis make savory tomato chutney (will share that recipe too, soon!) and that the sweet relish is actually less popular than savory! For years I kept searching for the recipe of sweet tomato chutney that my (late) mom used to make. I could only recollect that she would not puree or blend or sieve cooked tomatoes. The chutney would be salted, sweet, slightly tangy and had bit of heat from red chilli powder as well and one can easily spot seeds of tomatoes and kalonji in a spoon full. And I shared my memories @SindhiRasoi FB Group and that’s when I got some relevant recipe tips to make the tomato relish, Sindhi style. So thanks to Rachna Nainani and Pinky Panjabi, I was able to figure out the recipe I was looking for! I made a very small batch of it since I was not sure how it would taste but I am so glad that I tried the recipe as the flavors were bang on! The chutney tasted exactly like the way I remember it, from the bygone era! Print Tamate Ji Chutney For AlifBe ~ 8 Rating 5.0 from 1 reviews A sweet chutney made from ripe tomatoes flavoured with cinnamon and Bayleaves Ingredients 4 ripe tomatoes ½ cup of Sugar 1 tsp oil 1 inch or less dalchini (Cinnamon) 1 Kamalpatt (Tejpatta) 1 and half tsp Basri Ja Bhij (Kalonji/ Nigella seeds) ½ tsp red chilli powder (or as per taste) Salt A litre of water Method Rinse well, 4 large ripe tomatoes and either make a crisscross slit or cut each tomato in 4 quarters. In a pressure cooker add a litre of water and drop tomatoes. Close the lid and cook under pressure for one whistle.Put off the flame. Once the pressure subsides, remove tomatoes and allow them to cool a touch. Reserve the water Peel off the skin of tomatoes and discard. Mash tomatoes a little. In a pan or a kadai, add a tsp of oil and add boiled tomatoes, salt, sugar, Nigella seeds and mix well. Keep mashing tomatoes. I remember my mother making a chunkier version but if you prefer smoother texture then mash tomatoes thoroughly. Cook for 8-10 minutes on medium flame and once tomatoes are mushy enough, add cinnamon and tejpatta along with red chilli powder. Cook further for approximately 10 more minutes or till the chutney gets a shine/glaze. In case the chutney is denser than required or if tomatoes are not well cooked yet, do add a cup or so of the reserved water (in which tomatoes were boiled) and cook further. Adjust the seasoning. Can add more salt/ chilli powder or even sugar if needed. Mine was just enough sweet. Mix well till the added seasoning is well incorporated. Switch off the flame. Allow it to cool down and then store in a clean jar, preferably a glass jar. This chutney stays good for few days in refrigerator. You can add a tsp or so of vinegar, just before switching off the flame, if you wish to store the chutney for longer duration or if you have cooked a larger portion! #version#

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Kirng Upma|Thick savory porridge using Samo seeds rice

Alka Keswani — Wed, 03 Apr 2013 12:53:24 +0000

Kirng or Samo seeds rice is often used in India to cook ‘fasting foods. Also known as Bhagar or Moraia , Samo seeds are a kind of wild rice (seeds), hence named as ‘Jungle rice’. Botanically known as Echinochloa colona, it is actually a weed growing in rice fields. Samo is widely used in India, to prepare rice, sweet porridge and Upma. The samo flour is also used to make unleavened flat breads and is generally consumed during fast, when one needs to avoid grains like rice and wheat. I cooked it as a regular upma, replacing semolina with samo seeds. Also, I have used onions in this preparation, but you can use chopped vegetables instead, if you need to avoid onions. ( Indian ‘vrat ka khana‘ is generally satvik, wherein ingredients like garlic and onion are to be avoided). Also, for Ekadashi food, many avoid use of green chillies too, so in that case you can use black pepper powder, but the flavors might turn out to be bland. Print Kirng Upma|Thick savory porridge using Samo seeds rice Rating 5.0 from 1 reviews Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: 2 Thick savory porridge made from roasted Samo seeds rice or Jungle rice Ingredients Samo ¾ th of a cup Onion 1 medium Mustard seeds 1 tsp Curry leaves 5-6 Salt as per taste Green chillies 2 Oil 2 tbsp Hot water around 2-3 cups (more or less) Coriander leaves Roasted peanuts, a handful (optional) Freshly squeezed lime juice Coriander Method Check the samo seeds for grit or tiny worms. In a pan with thick bottom, dry roast the seeds till slightly toasted. Do not let it turn brown. Empty the pan and then add around 2 tbsp of oil. When the oil is hot, add curry leaves, followed by mustard seeds and allow seeds to splutter. Add chopped onion and saute till translucent. Add the toasted samo seeds, chopped green chillies and mix well. Add some chopped coriander leaves and mix again. Add hot water and salt, and allow the mixture to come to a boil. While adding water, beware of the spluttering of the mixture. Cook on medium to low flame, stirring it intermittently, till the mixture is thick and is cooked well. Samo needs more water and more time to cook, as compared to semolina. Add some more hot water if samo is not yet cooked properly. Garnish it with fresh coriander leaves and squeeze a freshly cut lemon/lime over it. Fluff with a fork and serve right away!. Notes 1)To make a smooth upma, some people grind samo seeds to make the grains less coarse, while others prefer to cook for longer duration.2)You can add around half cup of beaten curd to the samo preparation, along with water. 3)My mother used to add turmeric powder to the upma, to make yellow coloured upma. Since she always added some tamarind paste to it, the colour would change to muddy white. Hence the turmeric was added to give it a lovely yellow hue, masking the unappetizing pale brown colour of the upma.4) Some believe that toasting seeds will result in coarse textured upma. You can skip the toasting and add raw soma seeds to the translucent onions. 3.2.1753

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Sindhi Saibhaji With Spinach and Amaranth Leaves

Alka Keswani — Mon, 18 Mar 2013 19:43:42 +0000

Sindhi Saibhaji With Spinach and Amaranth Leaves Sindhi style spinach dish, known as saibhaji (sai=green) is one of the most popular dish amongst Sindhis and non-sindhis as well. Saibhaji generally consisits of Spinach, sorrel leaves, dill leaves, fenugreek leaves and some assorted vegetables along with handful of soaked Bengal gram. All of us are aware of the health quotient of spinach but the Amaranth leaves are less popular, though highly nutritious. This simple ‘green dish’ is loaded with vitamin A, calcium, Niacin, Iron etc. Talking about Amaranth leaves, well, these are one of the best sources of calcium, and must be included in our daily diet, specially of those children who are lactose intolerant and the people who are vegan, and hence cannot consume milk and milk products. So lets check the recipe of Sindhi Saibhaji ! Print Sindhi Saibhaji With Amaranth Leaves Rating 4.8 from 4 reviews Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 3 Sindhi Style saibhaji or Spinach cooked with assorted vegetables and lentils along with nutritious Amaranth leaves Ingredients Spinach ½ Bunch (Approximately 150 gm) Red Amaranth leaves (Laal Maat) ½ bunch or 100 gm Khatta (chuuka, khatti paalak) few leaves (If available ) Dill leaves or Sua… few (depending on your taste) Fresh Fenugreek leaves (A handful). If unavailable, use 1 tsp of kasuri methi instead! Tomatoes 2 (Or 3 medium sized, if Khatta paalak is unavailable) Brinjal (Egg Plant) 1 Small Okra (bhindi)1, 1 small potato (either or both) Arbi (kachaloo) ½ (optional) Onions 2 Soaked Channa Dal (Bengal Gram Dal) ½ cup Soaked Moong dal chilka (Khichdi ki dal) ¼ th cup or less Green Chillies 2-3 Ginger a bit Coriander powder 1 tsp Turmeric Powder ¼ tsp Salt to taste Oil 1-2 tbsp Method Pick the leaves of all leafy greens and cut off the stems. Soak in plenty of water for few minutes so that the dirt and grit settle down. Drain the leaves on colander and repeat the rinsing if needed. Drain again and chop roughly. Peel and dice Arbi, onions and potatoes.Chop brinjal and Okra too. Keep all the veggies soaked in water to avoid oxidation.Except onion you can skip any other vegetable if its not in the stock at home. The slimy vegetables imparts a bit of smoother, mushy texture to the final dish. You can skip okra and arbi or you can also add up other vegetables like carrot, french beans etc.These chopped assorted vegetables are known as Vakhar in Sindhi. Heat oil in pressure cooker, add Vakhar (the chopped veggies in bowl, after draining) and saute it till tender. Add chopped greens, tomatoes, green chillies, ginger, all dry spices, salt,soaked lentils and mix well. Add little water and close the lid.Wait for at least 7-8 whistles, or alternatively, when the pressure builds in cooker, lower the flame to minimum and let it cook for 8-9 minutes under pressure.Make sure you have added some water, to avoid charring of the vegetable mixture.Later on,when pressure subsides, mash it well with wooden whisker, and adjust its consistency to a semi dry one Many also prefer a Garlic Tadka (Tempering). But in our family, Saibhaji is eaten without tempering. It could be served with almost everything, ranging from plain steamed rice, to bhugha chaanwaran, Varyun waara chaanwaran, veg biryani, Koki or Doda. 3.2.2885

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Soya Nuggets Curry (Recipe II)

Alka Keswani — Tue, 14 Sep 2010 10:39:18 +0000

Soya nuggets and TVP , features regularly in our Menu at Home. We just love this meaty protein and I try to incorporate these in our meals in variety of way.Tikkis stuffed with TVP, Soya nuggets Pulao, Soya chunks in tomato gravy and also in simple Onion gravy (Recipe I) or restaurant like rich creamy gravy. But my quest for yet another way to cook Nuggets, make me wander in the virtual world of Food blogs, Food Websites, along with pestering my friends (Some of these are established Chefs while some, in making of being a great Chef) who are really good in cooking lip smacking food. I try to jot down all the tips and tricks of cooking, from these lovely friends, and hence bring about a huge change in my cooking style, be it in terms of flavors, taste, aroma or texture. My new neighbor is an excellent cook (Coming up next, will be her awesome Pahadi Aloo recipe) and like good neighbors we keep on sharing the food and recipes too. The following recipe of Soya Nuggets is partly inspired by her style of making gravy, partly by the tips shared by some friends, partly by my own instincts ..so its kinda hotch potch of recipes, but trust me when I say, this will work for you at any cost. Print Soya Nuggets Curry (Recipe II) Rating 4.0 from 1 reviews Prep time: 30 mins Cook time: 30 mins Total time: 1 hour Serves: 3 Ingredients Soya Nuggets 100 gms Onions 3 medium sized Tomatoes 2 large ones Green chillies 2 or more as per taste Akha (Khada/Whole) Garam masala (Includes, 1 green cardamom, 1 Black cardamom, A tiny piece of javitri or Mace,1 inch bark of cinnamon , A Kamaal Patt (Tej Patta) and a tsp of Cumin seeds) Crushed Ginger 1 inch piece Crushed Garlic 5 cloves Turmeric powder ¼ tsp Coriander powder 1 heaped tsp Salt as per taste Oil 2 tsp Method Soak nuggets in warm water to which salt is added, for at least 30 minutes. In the meantime, take a pan or pressure cooker and add generously 2 tablespoons of oil.Do not panic...we will drain out all the excess oil after frying the onions..so chill ! Add Akha Garam masala and let these sizzle in oil for few seconds. Add chopped onions, and saute on medium to high flame till onion turns nice golden brown color. Now drain out excess oil, add crushed ginger and garlic (you can use paste too) and saute for few more seconds. Add grated or chopped tomatoes, green chillies, salt (remember there is already some in soaked nuggets) turmeric powder and fry well. When tomatoes are about to cook, add drained and squeezed Soya Nuggets to the cooked mixture, add coriander powder and Bhuno for 2 minutes.Sprinkle some water if mixture tends to stick to the bottom. Add around 2 cups of water and let the nuggets cook for 15 minutes if using pan (close it with lid and simmer after few boils) or for 5 whistles, if using pressure cooker. You can sprinkle some garam masala powder almost at the end of cooking procedure. Adjust the seasoning and let it simmer for a while. Garnish with coriander leaves and serve with either Roti or rice or both. 2.2.1 UPDATE: With great anxiety, let me share something with you all….Lovely Ria of Riascollection have chosen SindhiRasoi for Tried and Tasted Event for September month. This means that Bloggers and non bloggers can choose any recipe from Sindhirasoi and try it out. Bloggers can blog about it on their respective blogs while non-bloggers can just click the pictures and E-Mail their experience/verdict to Ria. I am super excited and really nervous….but please note, you can give me a shout or write to me (Use this contact form ) in case of any doubt about the recipe. Confused about some ingredients? Unable to follow any method? Need to ask about any substitutes? Just anything…and I will be more than happy to help ! Hoping of less disasters and more wonders in your kitchens…Will you participate in the event ? Thanks once again Ria..you really surprised me !

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