Besan Ji Aani For Alif Be~2

Alka Keswani — Wed, 03 Feb 2021 11:01:27 +0000

#Alif Be of Sindhi Food~2 The second alphabet of Arabic Sindhi is ب as B in Baby!As mentioned in the previous post, the Sindhi alphabet is divisible into 16 basic shape groups. In the first shape group we have just one alphabet ا i.e ‘A’! In the second shape group there are 9 alphabets with similar basic shapes, followed by two more alphabets that are similar to some extent. And yet each alphabet is unique because of the position and number of dot/s in each alphabet. So the 1st alphabet of this group, which is the second alphabet of Alifbe is ب or B as in Baby and in Sindhi we are taught as ب for Badak (Badak is duck in Sindhi).Since many are not aware about the formation of Sindhi alphabets, I am sharing a small video about how to form letters or write in Sindhi. Please do check this video: So a Sindhi dish for ب is Besan Ji Aani. Aani in Sindhi refers to fish roe or fish eggs. Sindhis living along the Sindhu river were blessed to find fish roe in abundance and they would either season it with spices and fry it or would mix it with gram flour and spices and make pakora or tikki using those sac enclosed eggs. The fried aani were then added to gravy (i.e Ras) or cooked on a bed of chopped onions and tomatoes, in a pan to make Aani basar (Basar=Onions in Sindhi) also known Aani Seyal. Over a period of time, the dispersed Sindhi Community found it hard to fetch fresh roe in their part of the world and also many Sindhis turned vegetarian after they started following different spiritual leaders. So instead of mixing fish eggs with besan to make pakora or tikki, they would add khuskhus (Poppy seeds) or even sooji (Semolina) to mimic the texture of fish egg pakora. These besan tikkis were then fried and cooked in the same way as Aani basar and hence now we call the vegetarian version as Besan Ji Aani/ Besan Tikki basar/ Besan Aani Seyal etc. Print Besan Ji Aani For Alif Be~2 Gramflour tikkis cooked in onion tomato base Ingredients For Besan Tikki Gram Flour 2 Cups Khuskhus (poppy seeds, soaked for 1-2 hours and strained) 2 tsp Green chillies 3, finely chopped Crushed dry Pomegranate seeds (anardana) 1tsp Whole coriander seeds 2 tsp Coriander leaves, 4-5 sprigs Turmeric powder ¼ tsp Oil 3-4 tsp/Ghee 2-3 tsp Salt as per taste Water to knead a stiff dough Oil to fry Aani For Onion Tomato base Onions 3 - 4 Tomatoes 2 Turmeric powder ¼ tsp Coriander powder 1 heaped tsp Garam masala powder ¼ tsp Green chillies 2 or more Ginger 1” Oil 1 tbsp Method To 2 cups of gram flour add salt, khus khus, green chillies, oil, turmeric powder and mix everything well. Adding very little quantity of water at a time, knead a hard but manageable dough.On a greased surface, place the dough and make a long cylindrical roll and then flatten it. Cut the roll into approx. 3-4 inch long pieces.Alternately, you can just make small tikkis by patting a portion of dough between your palms. In a frying pan, heat sufficient amount of oil and deep fry the tikkis, in batches, on medium to low flame, til light golden brown. Drain on tissue paper or kitchen towel. Empty the pan but leave behind a tbsp of oil. Add sliced or chopped onions (don't chop very finely), ginger and chillies and cook till onions turn soft/pink (don’t let the onions caramelise). Add chopped tomatoes and salt and cook on medium flame for 2 minutes. Lower the flame and cover the pan. Add dry spices (except garam masala) and mix well. Sprinkle some water if the mix tends to stick to the bottom of the pan. When tomatoes are slightly cooked, add fried tikkis and mix gently. Add 2-3 spoons of water and cover the pan with a lid and put some weight on the lid. Gently mix the subzi intermittently and sprinkle some more water if needed. Cook till oil leaves the mix. Sprinkle some garam masala and fresh coriander leaves and cook on low flame for a few more minutes. Serve it with freshly made rotis or phulka. 3.5.3251

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Kuneh Ja Beeh|Steamed Lotus stem Chaat

Alka Keswani — Wed, 18 Nov 2015 19:32:28 +0000

Apart from the quintessential Papad, pickle, Kadhi and Saibhaji, Sindhis are well known for their love for the lotus stem and they are the most avid eaters of this slightly nutty, mildly sweet, crunchy stem. Their insatiable appetite for Beeh is the reason that lotus stems are particularly found in markets in and around Sindhi populated areas. Beeh (Lotus stem), dhodhee/Pabhora (lotus seeds) and Lohr (corm) are the parts of Lotus plant that Sindhis eat with great relish. While our Beeh paalak is bit similar to Kashmiri Nadru paalak (Paalak nadir) and our gravy based beeh curries are similar to Punjabi curries, Sindhis use lotus stem in many unique ways too. For example; Beeh is added in potato tikkis or is stuffed, batter-coated and fried to make signature Beeh tikki (pakora). Beeh jyun kachryun i.e sun-dried lotus stems are very popular in our cuisine and the flash fried Kachryun can turn the humble dal chaawal into a satiating meal. Lotus stem is also pickled in a typical Sindhi pickle base of chili powder and vinegar. Suanhjro Ain beeh (drumstick flowers with lotus stem) and Suandhro beeh (dried tender drumsticks with lotus stem) are some lesser known but delicious and highly nutritious recipes of Sindhi cuisine. The fresh seeds of lotus pods are snacked upon (raw) while the corm of lotus, known as Lohr is boiled, peeled, pepped up with salt and freshly ground black pepper powder and is served with tangy mint coriander chutney. Lohr or Lotus corm The most traditional way of cooking lotus stem is in a clay pot, till soft and starchy, served with a dash of spicy mint coriander chutney. This chaat, known as Kuneh ja beeh (Kunoh means the clay or earthen pot ), the pride of Sindhi cuisine, is now almost a lost recipe. The lotus stem is cleaned thoroughly, cut in pieces, salted and steamed (not boiled) in an inverted clay pot, for hours, till the stem is soft and stringy. Kuneh Ja Beeh The above mentioned method of cooking ensures a great texture and the clay pot enhances the earthy flavors of beeh. Since this method requires cooking for long hours, I tried a different way to steam lotus stem, which is explained in the recipe section. If you have a better way to do this, please do share your method in the comments section 🙂 This is one of the most famous chaat from pre partition era and I remember eating this few decades ago. Around Diwali, a person carrying a huge matka containing lotus stem and a small steel container filled with chutney, along with the pouches filled with various spices like rock salt, black pepper powder and red chilli powder along with amchoor powder that would fit in the neck of the clay pot, used to move around streets. Halting wherever he got some customers, he used to pull out the snugly fitted container and spice pouches from the pot and would pick out some perfectly cooked kuneh ja beeh, plonk on a piece of newspaper, on which he would sprinkle the spices like the magical pixie dust, in varying proportions, as per the customer’s demand. Few spoons of spicy green chutney would provide the required kick and a very nutritious chaat would warm our souls on those early winter days. Print Kuneh Ja Beeh|Steamed Lotus stem Chaat Rating 5.0 from 1 reviews Steamed lotus stem served with green chutney Ingredients Lotus stem 250 gm Salt For garnish Rock salt (powdered) a pinch or so Amchoor powder Black pepper powder Red chili powder Mint coriander chutney Method Clean lotus stem and cut into 2 inch long pieces. Place the pieces in an airtight steel box that can easily be put inside pressure cooker. Add salt to the lotus stem and cover it with a cling film. Place the lid of the container and immerse it in pressure cooker that is filled with water till ¾ of its capacity. Close the lid of pressure cooker and cook the Beeh till really soft and stringy. It took 30 whistles of pressure cooker (or around 40 minutes or so of cooking under pressure on low flame) for the Beeh to cook to perfection. Ideally it should be more stringy but I was running out of the time so couldn't let it cook for more time. Take the Beeh out from the container and add rock salt, some salt, pepper, chilli powder and toss it well. Put the spiced up bhee in the hot clay pot, cover it with a lid and place the pot on a hot griddle. Cook on low flame for 5-10 minutes to let the clay infuse some earthiness in the lotus stem. You can keep pouring some water on griddle to ensure that the lotus stem stays moist and does not stick to the bottom of clay pot. Skip this whole process (cooking in clay pot) if you wish so. Serve hot with a sprinkle of amchoor powder and a dash of spicy green mint coriander chutney. 3.5.3251

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Besan Ji Aani For Alif Be~2

Kuneh Ja Beeh|Steamed Lotus stem Chaat