Beeh or Lotus stem is very popular in Sindhi cuisine. It is used to cook many traditional Sindhi dishes like Beeh Patata, Beeh Ji Tikki, Kuneh Jo Beeh etc. About Sindhi Beeh TIkki Paalak: One of the most popular Sindhi Style Lotus stem dishes is Beeh Ji Tikki made by mashing boiled Lotus stem and potatoes, flavouring the mash, dipping in the besan batter and deep frying it. It tastes delicious but then how often can you eat deep fried food?Few days ago I had some boiled lotus stem and potatoes as well. I was planning to make the Beeh…
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5 Sindhi Dishes made from the Leftovers No matter how particular you are about cooking just the right quantities of food, there may be some leftover food at your home, at some point of the time. Generally we just reheat the food and consume as it is but there are times when we relish the leftovers in a different avatar. Here are 5 such Sindhi style recipes requiring a few basic ingredients to give a makeover to your leftovers. Do tell me in the comments section if you have tried any of these. Also do tell me about your favorite…
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Winter season in Mumbai is a boon for those who love to eat a variety of greens/leafy vegetables. Sarson ka Saag, Bathua, Saag of Hara bhara, fresh Methi, Paalak, green garlic etc make our meals so refreshing. Winters also bring a bounty of red juicy Carrots, plump pods of Peas, Kand, tender Radish and Sweet potatoes in the markets. Walking down the lanes of vegetable markets in this season means walking down the memory lanes, pausing at the carts loaded with winter produce, admiring the array of colors, sniffing the freshest vegetables and fruits, picking the best from the lot,…
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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…
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Mitha Pehun or/ Peyun ~ Sweet Poha I always thought that the dish Poha made in Sindhi homes is a relatively new adaptation from the kitchens of Maharashtrian neighbours. The popularity of the humble dish could be judged by the fact that it became one of the most preferred breakfast options for serving the guests, be it during weddings, condolence meets or even for religious gatherings like Varsi (Death Anniversaries) of religious or spiritual leaders. Gradually when I got to taste the traditional poha made at homes of my Maharashtrian and Gujarati friends and neighbours, I realised that there are…
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Suran (Jimmikand) Kofta Curry : Well spiced, deep fried Suran Kofte simmered in basic onion tomato gravy is one of the much loved dishes from the Sindhi cuisine. Though Suran (Jimikand) Kofta curry is popular in many other Indian cuisines, the one that I am sharing here today, is made by flavoring the boiled Suran with ginger, garlic , freshly pounded pepper and Darunkhatta (Annardana). Usually Besan (Gram flour) is added to bind (and to absorb excess moisture) the mashed Suran and the portions of this mixture are rolled to make Kofte that are then deep fried. One can use…
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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…