Hurbe Jeere Mein Patata|AlifBe~47

Alka Keswani — Fri, 17 Dec 2021 11:11:23 +0000

The AlifBe of Sindhi food series is inching towards the end and I am trying to stay focused and enthusiastic about blogging beyond the AlifBe series. Wish me luck, dear friends! For the uninitiated, there are 52 alphabets in Arabic Sindhi script. Out of 52, I have skipped three alphabets, namely ح , ظ , ث i.e ‘S’, ‘Z’ and ‘H’ respectively as these are used in the words of Non Sindhi origin (i.e in words that are Arabic, Persian etc) while هہ , ز , س are used for the similar sounds (S, Z, H) in words of Sindhi origin. For example if you need to write the word Zaheen (an Urdu word ) you will have to use ذ (Z) but for Zameen (a Hindi/Sindhi) in Sindhi you will useز (Z). Similarly if you need to write the word ‘Sawab‘(Virtue) which is of Arabic/Urdu in origin you will use ث while for ‘Saagar‘ (sea), a word of Sanskrit origin, you will use س. Same way, for the words of Urdu/Persian/Arabic origin we use the letter ح (H) for example, as in ‘Hajaamat‘ while for the words of Sindhi/Sanskrit/Hindi origin, we use هہ, as in ‘Haathi‘ (Elephant). Got the drift? And well, the 47th alphabet that we are on to, is the ‘H’ used in words of Sindhi origin. It is هہ in Sindhi, ह in Devanagari and ‘H’ in Roman Sindhi. There aren’t many traditional Sindhi dishes with names beginning with ‘H’ so I had picked this one though it is very basic and so common that perhaps all of you might be cooking it at your homes. ‘Hurb^e Jeere Mein Patata‘, the dish of the day, is nothing but potatoes cooked in tomatoes with pronounced flavors of Hurb^o (Fenugreek seeds/Methi dana) and Jeero (Cumin seeds). And though it may look and sound similar to ‘Singhyun Tamate mein‘, and ‘Vataran Ji Lilotari‘ the flavour profile varies considerably. Print Hurbe Jeere Mein Patata|AlifBe~47 Rating 4.0 from 1 reviews Serves: 3-4 servings Potatoes cooked in a tomato based gravy, flavored with fenugreek and cumin seeds. Ingredients 5 Medium sized Potatoes 4 Medium sized Tomatoes 2 Green Chilies ½ inch piece of Ginger 2-3 tbsp Oil/Ghee 7-8 Curry leaves (Optional) 1 tsp Cumin seeds ½ tsp Fenugreek seeds ½ tsp Turmeric powder 1 Tbsb Coriander powder 2 Cups of water Salt as per taste Handful of Coriander leaves. Method Peel and cut potatoes in cubes. Rinse with water, soak in salted water till further use. Grate or blend tomatoes. In a pressure cooker, heat 2-3 tbsp of Oil/Ghee. Add curry leaves, cumin seeds and fenugreek seeds (Methidana or Hurb^o), chopped ginger and chillies. When cumin seeds turn darker in shade, add grated/blended tomatoes. Add salt, turmeric, coriander powder and mix well. Cook on high heat for 2 minutes. Drain the potatoes and add to the tomato gravy. Adjust the salt and cook on high heat for 4-5 minutes or till the oil separates. Add some coriander leaves and save the rest for the garnish. Add 2 cups of water and close the pressure cooker with the lid. Wait for 2 whistles on medium heat. Lower the flame and let the curry simmer for 2-3 minutes. Switch off the flame. When the pressure of the cooker subsides, open the lid. Check the consistency of the gravy. If thick, add some water and allow it to come to a boil. If there is more water in the gravy than required, then boil it further till it reaches to preferred consistency. Garnish with coriander leaves are serve with roti/ Puri. 3.5.3251 Check this short Tutorial about how to write alphabet هہ in Sindhi!

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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

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Hurbe Jeere Mein Patata|AlifBe~47

Masaley Waara Beeh Basar! Stuffed Lotus stem in Onion base