Monday, December 20, 2010
Sindhi Delicacies
INTRODUCTION Dear Visitors,
I have tried to assemble recipes of all dishes prepared in homes of Sindhis in routine as well as on the special occasions like festivals and functions. Hope this will keep the treasure of Sindhi Food Delicacies alive and help youngsters of Sindhi community to retain the taste of mouth watering food being relished all over world since a long time.
Radha Tahiliani
BREAKFAST DISHES
MAINCOURSE DISHES
ROTI AND RICE
SNACKS
SWEET DISHES
OTHERS
Any suggestions for improvement or feedback are most welcome at my e-mail address radhatahiliani@yahoo.co.in.
Main course dishes
MAINCOURSE DISHES
Main course Dishes are those dishes generally served in Lunch or Dinner, when we take the complete meals. I have given some recipes of tempting vegetarian and non vegetarian dishes generally prepared in Sindhi Families and ralished by who so ever has tasted them.
Main Course Recipies(Veg)
Main Course Receipies(Non-Veg)
Karhi
Ingredients
- Besan (Gram flour)- 150grms
- Alloo(Potato) - 2 (Medium size)
- Tinda - 100 grms
- Phool Gobhi(cauliflower) - 100grms (only flower)
- Bhindi (ladies finger)- 100 grms
- Gwar Phali - 50 grms
- Kamal Kakri - 50 grms
- (besides above other vegetable like Bangan, Arbi, Jimikand, drumsticks can also be added but total of all vegetable should not exceed 500grms. Proportion of all vegetable may be worked out accordingly)
- Tomato - 2 medium size
- Green Chili (Big one) - 5
- Green chili chopped -1tbsp
- Ginger chopped - 1tbsp
- Kari Patta - 2-3 stems
- Salt to taste
- Cooking oil - 4tbsps.
- Turmeric (Haldi) - 1/3 tsp
- Red Chili Powder - 1/2 tsp
- Kukam - 10-15 leafs
- Imli (tamarind) - 10 grms
- Jeera(cumin seeds)- 1 tsp
- Methi seeds 1/2 tsp
- Fresh Green Dhania(coriander leaves) finally chopped for garnishing.
Chop all vegetables in big pieces approximately 1&1/2 inches, except Bhidhi and Green Chili(big) slit them in the midle.Wash them properly and keep aside. Fry the Bhindi to remove its starch and keep aside. Heat the oil in big vessel with broad bottom or rounded bottom add Bessan stir for few seconds add jeera and Methi seeds stir continuously till bessan becomes golden brown. Add the water approximately 6 cups of water stir it continuously to avoid the lumps if there are lumps smash them to make smooth kari. Add salt, haldi, chopped green chili and ginger. When it starts boiling add the vegetable serially according to time required to soften them like Kamal kakri requires maximum time it should be added first of all and then other vegetables keeping a gap of time more required for each vegetable. After adding the last lot of vegetables close the vessel with its lid and sim the gas for about 5 minutes or till last lot of vegetable added softens. Add fried bhindi, finally chopped tomatoes, red chili powder, pulp of imli, kari patta & kukam.Check consistency of the curry(Karhi) if it is thick add the water. Let it boil for few minutes. Remove from the gas and garnish with finally chopped Fresh Green Dhania. Serve hot with rice.
Monday, November 22, 2010
Khaskas Ka Halwa
Ingredients
Khaskas - 100 grms
Wheat floor - 50grms
Sugar - 150 grms
Ghee(preferable Pure Ghee) - 75 grms.
Milk 300 grms
Almonds - 25 grms (chopped finally)
Milk for soaking khaskas overnight
Method
Soak khaskas in milk overnight. Filter the milk and keep khaskas aside. Mix milk and sugar, boil till sugar is completely melted. Heat the ghee in a separate container add wheat floor stir for 15 seconds, add khaskas and stir till it becomes brown. Add sugared milk and stir till it leaves the ghee. Add almonds, mix well and keep on sim for 2-3 Minutes. Serve hot.
Khaskas - 100 grms
Wheat floor - 50grms
Sugar - 150 grms
Ghee(preferable Pure Ghee) - 75 grms.
Milk 300 grms
Almonds - 25 grms (chopped finally)
Milk for soaking khaskas overnight
Method
Soak khaskas in milk overnight. Filter the milk and keep khaskas aside. Mix milk and sugar, boil till sugar is completely melted. Heat the ghee in a separate container add wheat floor stir for 15 seconds, add khaskas and stir till it becomes brown. Add sugared milk and stir till it leaves the ghee. Add almonds, mix well and keep on sim for 2-3 Minutes. Serve hot.
Sabudana Kheer
Ingredients
Sabudana - 50 grams
Millk - 1ltr.
Sugar - 100 grms.
Almonds - 25 grms
Raisons - 15 grms(Optional)
Green Illaichi (crushed) 1/2 tsp.
Method
Soak sabudana for 20 to 30 minutes in the water. Put the Milk in broad vessel like Karahi or Sipri (Patila with round bottom) and keep it on the gas, when starts boiling add illaichi and sabudana. Cook it on sim gas for half an hour or till the milk thickens. Add sugar stir till sugar melts. Add almonds and raisons and mix them properly. Keep on sim gas for two minutes serve hot.
Sabudana - 50 grams
Millk - 1ltr.
Sugar - 100 grms.
Almonds - 25 grms
Raisons - 15 grms(Optional)
Green Illaichi (crushed) 1/2 tsp.
Method
Soak sabudana for 20 to 30 minutes in the water. Put the Milk in broad vessel like Karahi or Sipri (Patila with round bottom) and keep it on the gas, when starts boiling add illaichi and sabudana. Cook it on sim gas for half an hour or till the milk thickens. Add sugar stir till sugar melts. Add almonds and raisons and mix them properly. Keep on sim gas for two minutes serve hot.
Saturday, November 8, 2008
Sweet Dishes
SWEET DISHES
It have given the recipes of sweets which are rarely availableon sweet shops. As such they are prepared at home on the festivals. Once the these sweets are prepared and served they will certainly be relished by family members and they will ask for them again and again as it includes the efforts, love and affection of the house lady along with the ingredients.
Coconut Burfi
Siwaiyan Ki Mithai
Khorak
Khaskas Halwa
Sabuudana Kheer
Kulfi
Pethe Ka Halwa
Chocolate Sponge Cake
Coconut Burfi.
Ingredients:
Coconut fresh (crushed) - 3 or Bura of dry coconut - 250 grms
Khoya- 250 grms
Milk - 250 grms
Sugar - 500 grms
Almonds - 50 grms chopped in thin slices
Cooking oil - 2tsps for greasing the trays.
Method:
Grate or crush the khoya and keep a side. Boil the milk and sugar in a container, add grated khoya stir till it melts, add coconut and stir till it is dry. Greeze tray or plate with high edges with oil and spread half of the chopped almonds in the bottom of the tray and put the mixture in the plate and smoothen the surface with a bowl with plan bottom and spread the remaining almonds on the top of the mixture. Keep the plate/tray aside till it is cool. When it sets cut it into pieces and keep in container preferably airtight. It can be retained for 15-20 days in the winters. In summers it is advisable to keep in the refrigerator.
Khaskas Ka Halwa
Ingredients
Khaskas - 100 grms
Wheat floor - 50grms
Sugar - 150 grms
Ghee(preferable Pure Ghee) - 75 grms.
Milk 300 grms
Almonds - 25 grms (chopped finally)
Milk for soaking khaskas overnight
Method
Soak khaskas in milk overnight. Filter the milk and keep khaskas aside. Mix milk and sugar, boil till sugar is completely melted. Heat the ghee in a separate container add wheat floor stir for 15 seconds, add khaskas and stir till it becomes brown. Add sugared milk and stir till it leaves the ghee. Add almonds, mix well and keep on sim for 2-3 Minutes. Serve hot.
Khorak
Ingredients
Wheat floor - 500 grms
Sugar - 500 grms.
water - 500 grms.
Ghee - 250 grms
Green illaichi - 6 pieces
Dry Coconut - 2 pieces(250 grms.)
Khaskas - 100 grms.
Gum (gaund) 25 grms.
Dry fruits (Almonds, Kaju, Kishmish etc.) - 150 grms
Method
Wash properly the khaskas and let it dry,deep fry the guand and crush it. Chop finally the dry fruits. Grate the coconut and place in a big bowl add khaskas, crushed guand and 3/4 of dry fruits, mix them well and keep them aside.
Boil the water, add sugar and green illaichi, boil it for 10 minutes.
Heat the ghee in big container, add wheat floor stir it continuously till it is brown. Add mixture of coconut, dry fruits khaskas and guand mix it well. Add sugar syrup slowly while stirring the mixture. Stir till it is dry and mixture leave the ghee.
Greeze tray or plate with high edges with oil and spread half of the left chopped dry fruits in the bottom of the tray and put the mixture in the plate and smoothen the surface with some a bowl with plan bottom and spread the remaining dry fruits on the top of the Mixture. Keep the plate/tray aside till it is cool. When it sets cut it into pieces and keep in container preferably airtight. It can be retained for 15-20 days.
Siwaiyan Ki Mithai
Ingredients
Siwaiyan (Used in bhell puri) 1/2 Kg.
Khoya - 250 grms(grated or smashed properly).
Sugar - 500 grms.
Milk - 1 litre
Pista - 10 grms (chopped in small pieces)
Method
Mix milk and sugar in a big container and boil till sugar is absorbed. Add khoya and stir continuously till it is absobed. Add siwaiyan and stir gently till it is dry and check the whether siwaiyan is soft if it seems hard add more milk and cook till siwaiyan are soft. Greeze tray or plate with high edges with oil and spread half of the chopped pistas in the bottom of the tray and put the mixture in the plate and smoothen the surface with some a bowl with plan bottom and spread the remaining pistas on the top of the Mixutre. Keep the plate/tray aside till it is cool. When it sets cut it into pieces and keep in container preferably airtight. It can be retained for 15-20 days in the winters. In summers it is advisable to keep in the refrigerator.
Chocolate Sponge Cake
Indgredients
Plain flour (Maida) - 170grms
Sugar powder - 170grms.
While Butter/Cooking oil - 170 grms.
Baking Powder - 1.5 tsp
Chocolate/Vanila essence - 1tsp.
Eggs - 3
Cocoa Powder - 30grms.
Milk - 50ml.
Dark Rum - 1tsp (Optional)
Method
Cream together the butter and sugar, add the eggs one at a time, beating well after each addition. Sieve together the flour, baking powder and cocoa powder. Gently fold in the flour mixture, rum and milk alternately. Add the essence and fold gently. Pour the batter into a 1 litre medium dish lined with butter paper and microwave on 100% power for 4.30 minutes till the top feels just firm. Allow the cake to stand for 10 minutes in the oven before turning onto a wire frame/removing from the oven to cool. Cool the cake completely, before cutting into slices. Store in an airtight container to prevent it from drying up.
Kulfi
Ingredients
Milk - 250mls.
Condensed Milk - 400grms
Dry petha grated - 4 pieces (one inch cubes)
Custard Powder - 1tbsp.
Pista grinded coarsely - 1tsp.
Badam (almonds) grinded coarsely - 1tbsp.
Green illaichi powder - 1/2 tsp
Method
Soak custard powder in half cup of Milk. Boil the rest milk in a saucepan add, illaichi powder and grated petha, stir and boil for a minute till petha absorbs, add condensed milk stir to mix properly and boil for few seconds add custard powder soaked in milk, stir it thoroughly and check there are no lumps; add pista and badam stir to mix it properly. When mixture is creamy remove from the gas and keep it a side. When it is cool shift it in a big bowl and keep in freezer for 3 hours. After three hour remove from the freezer and blend the mixture with hand blander or mixer thoroughly till the mixture becomes fluffy. Pour the mixture in kulfi cones(the mixture can fill approximately 10 cones of medium size). Set the temperature of fridge at number 5-6 and keep cones in the freezer for at least 5 hours. It would be better if they are kept overnight.
Serve it as sweet dish/desert after meals i.e lunch or dinner.
Pethe Ka Halwa
Ingredients
Fresh Petha (Sitaphal) (fully ripe) - 1kg.
Sugar - 200 grms.
Cooking oil - 4tbsps.
Seeds of Petha (peeled) - 2tbsps
Method
Peel out the skin of the petha wash in properly, grate it and keep a side. Heat the oil in broad pan like karhai add grated petha stir till petha releases its water. Cook it till water released by petha dries. Stir it till petha releases the oil, add petha seeds and sugar, stir till it sugar melts, remove it from gas and serve hot.
This dish can be served in Navratras also as Sitaphal is treated as a fruit.
Sabudana Kheer
Ingredients
Sabudana - 50 grams
Millk - 1ltr.
Sugar - 100 grms.
Almonds - 25 grms
Raisons - 15 grms(Optional)
Green Illaichi (crushed) 1/2 tsp.
Method
Soak sabudana for 20 to 30 minutes in the water. Put the Milk in broad vessel like Karahi or Sipri (Patila with round bottom) and keep it on the gas, when starts boiling add illaichi and sabudana. Cook it on sim gas for half an hour or till the milk thickens. Add sugar stir till sugar melts. Add almonds and raisons and mix them properly. Keep on sim gas for two minutes serve hot.
It have given the recipes of sweets which are rarely availableon sweet shops. As such they are prepared at home on the festivals. Once the these sweets are prepared and served they will certainly be relished by family members and they will ask for them again and again as it includes the efforts, love and affection of the house lady along with the ingredients.
Coconut Burfi
Siwaiyan Ki Mithai
Khorak
Khaskas Halwa
Sabuudana Kheer
Kulfi
Pethe Ka Halwa
Chocolate Sponge Cake
Coconut Burfi.
Ingredients:
Coconut fresh (crushed) - 3 or Bura of dry coconut - 250 grms
Khoya- 250 grms
Milk - 250 grms
Sugar - 500 grms
Almonds - 50 grms chopped in thin slices
Cooking oil - 2tsps for greasing the trays.
Method:
Grate or crush the khoya and keep a side. Boil the milk and sugar in a container, add grated khoya stir till it melts, add coconut and stir till it is dry. Greeze tray or plate with high edges with oil and spread half of the chopped almonds in the bottom of the tray and put the mixture in the plate and smoothen the surface with a bowl with plan bottom and spread the remaining almonds on the top of the mixture. Keep the plate/tray aside till it is cool. When it sets cut it into pieces and keep in container preferably airtight. It can be retained for 15-20 days in the winters. In summers it is advisable to keep in the refrigerator.
Khaskas Ka Halwa
Ingredients
Khaskas - 100 grms
Wheat floor - 50grms
Sugar - 150 grms
Ghee(preferable Pure Ghee) - 75 grms.
Milk 300 grms
Almonds - 25 grms (chopped finally)
Milk for soaking khaskas overnight
Method
Soak khaskas in milk overnight. Filter the milk and keep khaskas aside. Mix milk and sugar, boil till sugar is completely melted. Heat the ghee in a separate container add wheat floor stir for 15 seconds, add khaskas and stir till it becomes brown. Add sugared milk and stir till it leaves the ghee. Add almonds, mix well and keep on sim for 2-3 Minutes. Serve hot.
Khorak
Ingredients
Wheat floor - 500 grms
Sugar - 500 grms.
water - 500 grms.
Ghee - 250 grms
Green illaichi - 6 pieces
Dry Coconut - 2 pieces(250 grms.)
Khaskas - 100 grms.
Gum (gaund) 25 grms.
Dry fruits (Almonds, Kaju, Kishmish etc.) - 150 grms
Method
Wash properly the khaskas and let it dry,deep fry the guand and crush it. Chop finally the dry fruits. Grate the coconut and place in a big bowl add khaskas, crushed guand and 3/4 of dry fruits, mix them well and keep them aside.
Boil the water, add sugar and green illaichi, boil it for 10 minutes.
Heat the ghee in big container, add wheat floor stir it continuously till it is brown. Add mixture of coconut, dry fruits khaskas and guand mix it well. Add sugar syrup slowly while stirring the mixture. Stir till it is dry and mixture leave the ghee.
Greeze tray or plate with high edges with oil and spread half of the left chopped dry fruits in the bottom of the tray and put the mixture in the plate and smoothen the surface with some a bowl with plan bottom and spread the remaining dry fruits on the top of the Mixture. Keep the plate/tray aside till it is cool. When it sets cut it into pieces and keep in container preferably airtight. It can be retained for 15-20 days.
Siwaiyan Ki Mithai
Ingredients
Siwaiyan (Used in bhell puri) 1/2 Kg.
Khoya - 250 grms(grated or smashed properly).
Sugar - 500 grms.
Milk - 1 litre
Pista - 10 grms (chopped in small pieces)
Method
Mix milk and sugar in a big container and boil till sugar is absorbed. Add khoya and stir continuously till it is absobed. Add siwaiyan and stir gently till it is dry and check the whether siwaiyan is soft if it seems hard add more milk and cook till siwaiyan are soft. Greeze tray or plate with high edges with oil and spread half of the chopped pistas in the bottom of the tray and put the mixture in the plate and smoothen the surface with some a bowl with plan bottom and spread the remaining pistas on the top of the Mixutre. Keep the plate/tray aside till it is cool. When it sets cut it into pieces and keep in container preferably airtight. It can be retained for 15-20 days in the winters. In summers it is advisable to keep in the refrigerator.
Chocolate Sponge Cake
Indgredients
Plain flour (Maida) - 170grms
Sugar powder - 170grms.
While Butter/Cooking oil - 170 grms.
Baking Powder - 1.5 tsp
Chocolate/Vanila essence - 1tsp.
Eggs - 3
Cocoa Powder - 30grms.
Milk - 50ml.
Dark Rum - 1tsp (Optional)
Method
Cream together the butter and sugar, add the eggs one at a time, beating well after each addition. Sieve together the flour, baking powder and cocoa powder. Gently fold in the flour mixture, rum and milk alternately. Add the essence and fold gently. Pour the batter into a 1 litre medium dish lined with butter paper and microwave on 100% power for 4.30 minutes till the top feels just firm. Allow the cake to stand for 10 minutes in the oven before turning onto a wire frame/removing from the oven to cool. Cool the cake completely, before cutting into slices. Store in an airtight container to prevent it from drying up.
Kulfi
Ingredients
Milk - 250mls.
Condensed Milk - 400grms
Dry petha grated - 4 pieces (one inch cubes)
Custard Powder - 1tbsp.
Pista grinded coarsely - 1tsp.
Badam (almonds) grinded coarsely - 1tbsp.
Green illaichi powder - 1/2 tsp
Method
Soak custard powder in half cup of Milk. Boil the rest milk in a saucepan add, illaichi powder and grated petha, stir and boil for a minute till petha absorbs, add condensed milk stir to mix properly and boil for few seconds add custard powder soaked in milk, stir it thoroughly and check there are no lumps; add pista and badam stir to mix it properly. When mixture is creamy remove from the gas and keep it a side. When it is cool shift it in a big bowl and keep in freezer for 3 hours. After three hour remove from the freezer and blend the mixture with hand blander or mixer thoroughly till the mixture becomes fluffy. Pour the mixture in kulfi cones(the mixture can fill approximately 10 cones of medium size). Set the temperature of fridge at number 5-6 and keep cones in the freezer for at least 5 hours. It would be better if they are kept overnight.
Serve it as sweet dish/desert after meals i.e lunch or dinner.
Pethe Ka Halwa
Ingredients
Fresh Petha (Sitaphal) (fully ripe) - 1kg.
Sugar - 200 grms.
Cooking oil - 4tbsps.
Seeds of Petha (peeled) - 2tbsps
Method
Peel out the skin of the petha wash in properly, grate it and keep a side. Heat the oil in broad pan like karhai add grated petha stir till petha releases its water. Cook it till water released by petha dries. Stir it till petha releases the oil, add petha seeds and sugar, stir till it sugar melts, remove it from gas and serve hot.
This dish can be served in Navratras also as Sitaphal is treated as a fruit.
Sabudana Kheer
Ingredients
Sabudana - 50 grams
Millk - 1ltr.
Sugar - 100 grms.
Almonds - 25 grms
Raisons - 15 grms(Optional)
Green Illaichi (crushed) 1/2 tsp.
Method
Soak sabudana for 20 to 30 minutes in the water. Put the Milk in broad vessel like Karahi or Sipri (Patila with round bottom) and keep it on the gas, when starts boiling add illaichi and sabudana. Cook it on sim gas for half an hour or till the milk thickens. Add sugar stir till sugar melts. Add almonds and raisons and mix them properly. Keep on sim gas for two minutes serve hot.
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