Sindhi Rasoi

Before the invasion of Paneer(cottage cheese) in Sindhi kitchens,Bhee or Lotus stem or kamalkakdi enjoyed the Numero Uno position ,where festive food was concerned.Bhee and Dingri(mushrooms) were supposed to be food for family functions,marriage ceremonies,festivals etc,when nonveg was restricted .

Here is an information about Lotus stem that i collected from few wonderful sites and i am quoting them word by word !

Lotus roots(or stem) nourishes the blood, removes blood stasis and improves blood circulation.Consuming the lotus root also helps your liver function effectively. It is highly lauded for strengthening the heart, stomach and spleen. Apparently, drinking uncooked lotus juice can stop internal bleeding and clear “heat” , while the cooked lotus root can treat anemia from heavy menstruation and promote greater energy.(source:The feastcrusade )

The underground(underwater) stem contains moisture 83.80 %, protein 2.70 % , fats 0.11% , starch 9.25 % , sucrose o.41 % and calcium. Vitamin B, vitamin C and aspirin (2 %) are also present in it(source Ayushveda)

The rhizome itself can be eaten raw, or cooked with other vegetables. Its chambers can be stuffed; it can be battered for frying, whole or in slices, finely shredded and squeezed, its juice can be made into a rich, creamy tea that acts to relieve congestion of the sinuses, lungs and intestines. The rhizomes are also dried and ground into a powder to create a somewhat less effective (and much less tasty) tea that is available in most Asian markets.It could be pickled,chips could be sundried and later fried ,it could be baked etc etc.

If you live in an urban area with an Asian market, don’t fail to look for this special food.  Look for a firm, pinkish or grayish root. It should NOT have dark spots on it, or soft spots. When sliced, the channels should NOT be ringed with a dark brown or black lining: that is a sign that the root is old and past its usefulness. . In an Asian market, the roots are boxed and wrapped in newspapers or straw, in a cool place, and they remain quite healthy for quite a while that way.(source  Geocites)

Bhee(bhain or bhein)Paalak

Ingredients

• Lotus stem(kamalkakdi or bhee) 1/4 kg
• Spinach  1/2kg
• Onions 2 medium sized
• Tomatoes 3
• Ginger
• Garlic  10-12  cloves
• whole Garam masala(Tejpatta 1,cloves -2,daalchini 1/2 inch  stick)
• Green chillies 3 -4
• Salt as per taste
• Coriander powder 1 tspn
• Turmeric powder 1/2 tspn
• Oil 3 tspn

Method:

• Wash,peel and cut lotus stem into thin slanted slices
• Peel and cut onion and grind it along with ginger ,garlic,whole garammasala
• Take  some oil in pressure cooker and add onion paste
• Fry it till light pink in colour and add pureed tomatoes along with green chillies
• Add some salt ,turmeric powder and coriander powder
• Add chopped spinach and mix properly
• Add little amount of water ,close the lid and wait for 3 whistles of cooker
• Now add lotus stem pieces and saute properly for atleast 3 minutes
• Add some more water ,close the lid and wait for atleast 3 whistles .later check whether bhee is cooked or not,or else cook it further accordingly
• Note:Depending upon the quality of lotus stem,number of whistles required varies,so another option is to boil the bhee first in salted water and then add into spinach and put on the low flame till bhee absorbs the flavour of spinach

Other Related posts:

Bhee ji Tikki

Paneer paalak

First of all Belated Diwali Wishes to all the visitors,and i hope this Diwali was as auspicious for you all, as it should be!

Well, Every one must have celebrated Diwali in some or other way……mine was buzzing full of activities and i thoroughly enjoyed that!

Pre- Diwali Days went in Cleaning and scrubbing every nook and corner of the house,followed by lots of shopping for D-Day!

Diwali Day began with a Typical Sindhi breakfast which hubby dear kept avoiding from last many months,DAL PAKWAAN….obviously due to the calories it imparts.But knowing me,can i let him have his way on this Day(this is the day to indulge ,isn’t it?)

After Stuffing myself with this sinful breakfast,it was time to get back in action,a Bhee palaak for lunch(spinach with lotus stem)and then Malai Kofta for Dinner ,which were made to enjoy with Whole family who visit us every year for Diwali Puja(Hatri pooja).

Hatri is nothing but  a small house-like structure made of mud, where a small idol of Lakshmiji sits in the middle.Diyas are lit and prayers are sung in honor of the Goddess of Wealth,followed by Palav and then prasad distribution.

My adorable  Sis-in -law made lip smacking Pavbahji,and my Lovely neighbor send in this Faral(chakli,chivda,ladoo,karanji,namakpada)all relished by everyone along with of course loads of Mithais and Laai (Sindhi Chikkis),followed by more Pooja ceremonies at Relative’s homes and finally some sparklers,crackers and Zameen chakris ,not to forget lanterns and Rangoli,before we signed off for the day ,exhausted but contented !

Did we enjoyed?ofcourse but yeah ,we all thoroughly missed the adorable BIG KID of the family…my bro-in-law, who is away for official visit.Hey Sk….there would be definitely another Diwali when you will be back.

So now lets hop to the recipe of the day,Dal pakwan ….which is a Typical,Authentic Sindhi breakfast.It is deepfried,crisp,unpuffed  Maida puris,flavored with salt ,pepper and Ajwain,served with Chanadal ,which in turn is topped with coriander chutney and tamarind chutney,and /or chopped onions…A true Delight…..

Dal

Ingredients

• 250 gm chana dal(adjust the quantity of dal and other ingredients according to your requirement)
• 1 tsp cumin seeds
• 5-6 of curry leaves(karipatta)
• one small tomato(optional)
• 5 green chillies
• 3 cups water
• 1/2 tsp turmeric powder
• Salt to taste
• 1-2 tspn oil

Pakwan

Ingredients:

• 3 cups All purpose flour(Maida)
• 1/2 tsp cumin seeds/Ajwain (caraway)seeds
• 2-3 tspn oil
• Salt to taste
• 1/2 tsp Red chilly powder
• Sufficient water to make a dough
• Oil for deep frying

Method:

Procedure for Dal:

• Wash dal and soak it for an hour
• Pour 1-2 tspn oil in a cooker and allow it to heat. Add cumin seeds,curry leaves and green chillies and fry for a couple of minutes.
• Add grated tomato(optional)and fry it till cooked
• Add dal, turmeric powder and salt.
• Add little water and close the lid of cooker
• Wait for one whistle
• Open the lid,check the dal ,it should be tender but not mushy
• While serving ,sprinkle mango powder(Amchoor), chilly powder,coriander leaves and tamarind chutney and/or coriander chutney,and chopped onions(optional)
• Serve hot with crisp pakwans

Procedure for pakwan:

• Sieve the flour.
• Mix the flour with the cumin seeds/Ajwain, oil, salt and sufficient water and make a dough.
• Dough should not be too hard nor too soft
• Let the dough rest for 15 min
• Later,divide the dough into small portions.
• Roll out a portion like a chapati
• Prick the surface with fork/ knife,so that it don’t puff out(don’t forget to do this)
• Heat the oil till smoking point ,Slide in the Pakwan and carefully fry it,on medium or low flame till it turns crisp and golden in color.
• Serve with hot dal

This Dal Pakwan goes to Sra of When my soup came alive,for her Fourth Helping of  My Legume Love Affair,an event started by Susan

And also to dear Srivalli of cooking4allseasons who is hosting JFI – Festivals (Diwali),Jfi is the event started by Mahanadi

By now,my love for street food is very obvious to all the visitors of my blog,and i can still go on with many more recipes glorifying the variety, taste,aroma,easy accessibility and budget friendly costs of street food( hygiene concerns and stomach upsets could be overlooked) I can rave on and on about the variations available for each snack ,moving from one vendor to another.

Patate wada,or aloo tikki or Batata wada to others…is one such snack that enjoy a very prestigious position amongst all the street food sold here in Mumbai.The most staple food to many ,this Wada makes a heady combination of boiled and spiced up potatoes,coated with chickpea batter and deep fried ,lying snugly between a Pav(soft bun), and coated with dry chilly chutney and tangy tamarind chutney.A bite of this concoction,and you know what heaven means (to a foodie ofcourse)!

I have ate and tried numerous variations of this tikki.Some recipes call for gingergarlic base ,some asks for mustard currypata,and some recipes involve use of just dry masalas to boiled and mashed potato.But my personal favorite  is one that is made by Shankar Nasta house,a very popular place to have your weekend breakfast.Be it crispy pakwan to be enjoyed with fabulous and perfectly spiced up Dalmoong,or Daltoast.Samosas ot bater papdi,and of course patate ji tikki.

I am not aware of his recipe to make this wonderful tikkis,but my experience of making wonders and blunders in kitchen prompted me to try to recreate it in my Rasoi.I wont say i succeeded completely,but yes it was a good attempt to begin with

The tikkis of shankar nashta house has an unique flavor that is imparted by Mint leaves….yes you heard it right…mint leaves.That brings out a Hatke (different) taste of this Tikki.

One more thing that i would like to bring to notice of readers of this recipe is ..use of baking powder instead of Soda bi carb I am not sure whether this is universal practice or just pertaining to my family ,friends and relatives…..I have seen everyone using soda bi carb or Mithi soda,in batter for making pakoras .I agree that it gives a nice crispiness to the layer after frying but many times it gives a bit bitter taste,atleast with me this was a regular problem.I always cursed my grocery man for passing on stale or outdated Soda ,untill i came across Jaibee’s version (Jai’s version to be precise)to make the batter using baking powder.He was kind enough to explain this,

you can use baking powder which releases the gas only when the dough reaches high temp.baking soda has to be used immediately - else will fall flat. baking soda could also leave the taste bitter unless countered with other things. (while)baking powder has both acid and base so is neutral to taste

Thanks jai for this tip and many more.Jai  FRIED wadas in appam pan using 3.5 tspn of oil,and most of it was left behind after frying wadas….sounds like gimmick…nopes..thats a fact and you can trust these guys for making and sharing healthy recipes with most amazing ,droolworthy pics of their Kitchen creations

Now back to my version of making Oh so flavorful batata wada !

Ingredients:

For potato balls:

• Potatoes 2 medium sized(will make about 5-6 wadas)
• Salt
• Mint leaves 5-10 leaves,depending upon the flavor preferred
• Green chillies 2 or more
• Garam masala powder 1/4 tsp
• Whole coriander seeds few
• Cummin seeds 1/4 tsp
• Amchoor powder(few pinches) or lemon juice(1 tsp) whatever available
• Coriander leaves to garnish

For Batter:

• Chickpea flour or besan 1cup
• salt
• Red chilly powder 1/4 tspn
• Ajwain seeds 1/4 tspn
• Baking powder a pinch
• Water to make the batter few spoons

Oil for frying

Method:

• Boil,peel amd mash potatoes
• Now add all ingredients listed under For potato Balls
• Mix properly and make ping ball sized wadas from them Keep aside ,and head over to make batter to coat these
• For batter,mix besan,salt,chilly powder,ajwain,and baking powder and mix well
• Then keep on adding water spoon by spoon and mixing batter properly so that no lumps are formed
• Add water till batter achieves a thick consistency
• Meanwhile heat the oil in frying pan or kadai
• Now carefully dip each potato ball in besan batter,and coat it fully with batter,with the help of a spoon Gently pick up this coated wada,with the spoon and slide it in frying pan
• Fry it on high flame for 2-3 seconds and then on low flame for few more seconds ,tossing it regularly so as to fry these wadas uniformly
• You can fry it for once or if u care a damn about calories,half fry it first,then take out of kadai,let them cool a bit for a minute ,gently press a bit,and then deep fry again ,to attain that crisp layer of besan
• Serve hot with pav,bread,or roti or Just with chutney or ketchup

From past few months,i have been feeling this terrible urge of attaining some super power to uproot all the maddening bad ,prevailing around.I can feel a transition within me from being a happy go lucky girl to a nagging,yelling,irked person ,conferring eternal damnation to at least 20 people per day(in my thoughts of course).Little things start bothering me and i see red at drop of the hat.When i discuss this with my friends and well wishers,everyone suggests the same thing…”you can’t change the world,and there is no sense in fretting and fuming,so just calm yourself and better practice some Meditation.” I agree yoga does helps me considerably to cool down,but is it always possible to remain cool,or rather is it always necessary to be as cool as cucumber?
Still i took the suggestions of my friends and practiced some deep breathing exercise every time i was cornered .
Grocery man,weighing 953 gms of sugar instead of 1000 gms in front of my eyes…i deep breathed and remain silent
Ricksha walla (driver of three wheeler public transport) demanded 7 INR instead of official 5 INR rate…i obliged
Telephone connection went boooooohooooo….i remained silent
Internet connection didn’t got restored despite of hundreds of calls to the pathetic customer care guys,and  to even- more -pathetic local service providers….i kept quiet
Ethernet card was destroyed due to lightning,TV tuner card went kaput..i didn’t moaned
Just because we reside at wrong side of  metro city,we go without current for 8 hours a day,while the metro which is just 25 kms (distance between two railway stations)from our place enjoy uninterrupted power supply….I bear this with silence
Dirty politics in offices,bribe greedy officials in government institutions,and policeman demanding free rides in public transport vehicles,female infanticide,people throwing infants and even embryos in garbage bins(whatever their personal excuses be)while garbage stinking  in fronts of homes,potholes on roads,that are shoddily filled when some MLA is expected,only to go crap within few days,and working class idiotically paying their taxes(coz they are deducted at source)while businessman cleverly escapes from the clutches of Honorable finance minister who can hike the rates of petrol when globally crude oil rates shoots to 110$ /barrel,but forgets to dive back , when  the rates slide down to as low as 70 $/bbl

There is more stupidity on TV,with every absurd news served to us as BREAKING NEWS,Reality Shows with not so real tears and stories,vulgar stuff aired in the name of Modernism,and morons hogging up the limelight ,while serious issues concerning to common man are not  voiced even for the heck of Genuine news.All served to us between ADVERTISEMENTS.If you watch TV for say 30 minutes,you end up seeing advertisements for 18 minutes and actual stuff for 12 minutes or even less..I don’t do anything to change that……So  i keep my cool and stop watching TV instead
BUTttttttttttttt
…..how far can a sensible person stay deaf,dumb and blind to such apathy ??Should we always turn our eyes from all this ILL,and just call ourselves cool ?I agree ranting wont change anything,but is it possible for a pulsating heart to ignore all this and keep silent with few pranayams?Wont we be as good as dead then?

I know even when i wrote all this,nothing is gonna change..not even 0.5% …but should we just seal our lips,and ears,and eyes,and lay dead ?
Well after boiling so much of my blood over these issues,i definitely need some energy to go on.When i was a kid,my Mother used to say that pulses and vegetables gives us energy and  make us strong.So now let me have some SUPER MOLECULES or proteins as they are generally called,and what better source than Kaalachana
I am confused to categorize this simple but power packed dish.I can call it salad since it is a food mixture consisting of boiled and raw stuff,with a tangy dressing,but then i also remember this as one of our favorite chaat sold outside our school gate!
So call it whatever you want..but do include this in your diet .
Ingredients

• Kaala chana(black chickpeas)
• Tomato 1
• Onion 1
• salt and pepper to taste
• Tamarind chutney or lemon juice 1-2 tspn
• Boiled potato
• Coriander leaves to garnish

Method:

• Pick the chana,rinse properly many times with water ,and soak them for about 5-6 hours
• Later boil it with salty water till cooked.If unsoaked or not soaked for much time,you might need to boil it for more time,otherwise it is almost done in 2-3 whistles in a pressure cooker.Again that depends upon the quality of chana.So keep experimenting
• When done,lay them in serving bowl or plate,top it up with dash of salt ,pepper powder,chaat masala powder(optional),red chilly powder(optional),2 spn (more or less ….depends upon your taste) tamarind water(just soak a ping ball size of tamarind in half cup of water for 10 minutes,mash it and squeeze it properly.Discard the pulp,and use the tamarind water)
• Add chopped onion,tomato,boiled potato,or veggies of your choice.Garnish it with coriander leaves

This simple salad is going for

Sra’s My Legume Love Affair Which is the brainchild of Susan

Sangeeth’s Eat Healthy-Fight Diabetes contest

Divya of Dilse for Diet Food Event