Recipes Archives |

Dal Tikki| Patty From Leftover Dal

Alka Keswani — Mon, 13 Apr 2026 10:06:29 +0000

In many Sindhi homes stuffed Parathas are very commonly made. The dough is always made of whole wheat flour, spiced with salt and chilli powder/crushed black pepper while the stuffings vary from mashed potatoes to paneer, grated Radish to Cauliflower, boiled aldente green gram (Mung) to Yellow split dal (Mung dal). While making Dal paato Phulko (Paato refers to stuffing..eg: Mungan Paato Phulko means Phulka stuffed with Mung) the yellow mung dal is boiled with salt, turmeric and green chillies (optional) till just cooked. Excess water, if any, is drained and the dal is then tempered with cumin seeds, red chilli powder and coriander powder and garnished with Amchoor powder, Annardana (driend pomegranate seeds) and allowed to cool down before using as stuffing for parathas. This Sookhi mung dal is called Chhuri Dal in Sindhi, where Chhuri refers to Khili Khili (fluffy, separated) consistency of the dal . The Dal stuffed parathas are an important part of the Thadri meal! Sometimes the excess of the stuffing of Sookhi Mung dal is used to make Tikkis and while in the past I have shared the recipe of baked tikki made from leftover dal, let me share with you a deep fried version of the same (without adding onions)! Print Dal Tikki| Patty From Leftover Dal Prep time: 5 mins Cook time: 5 mins Total time: 10 mins Serves: 5-6 Crispy Patty made from leftover Yellow split lentils or the Sookhi Mung dal Ingredients 1 Cup leftover Sookhi (Chhuri) Mung dal 2-3 tsp Besan for binding ( or as much needed) Some fresh coriander leaves, chopped A pinch of Meethi soda (baking soda) Seasoning to adjust flavours (Salt, chilli powder, amchoor etc) A dash of water if mixture is too dry Oil/ Ghee for shallow frying/ deep frying Method Mix all the ingredients and make a tight dough, mashing the dal as you mix. Add a dash of water to make the dough smooth enough to bind. Divide the dough into 5 - 6 portions and flatten each portion to make tikki (patty). Heat the oil and fry/ shallow fry the tikkis till crisp. Enjoy with chutney or ketchup. 3.5.3251

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Green Garlic Galore: 10 Delicious Sindhi Style Recipes to Try

Alka Keswani — Wed, 07 Jan 2026 16:00:54 +0000

Mumbaikars often romanticise Mumbai’s monsoon, but the winters here are just adorable – not for misty, foggy weather like in the mountains in the East or chilly temperatures in North India, but for the vibrant array of fresh fruits and veggies in the markets. The Markets around are adorned with the Strawberries from nearby hills, Grapes from Nashik, Guavas from Sholapur, Oranges from Nagpur, the leafy greens like fenugreek, spinach (local and from Narayangaon), Root veggies like Kand, Radish, Red carrots, Sweet potatoes, Cruciferous veggies and plump Green Peas and not to forget the Winter gems: Bathua, Hara chana saag, Sarson ka saag and Spring Garlic, truly a treat for food lovers! Winter Favourties: The diversity of produce inspires delicious recipes and warm dishes, making Mumbai winters remarkable. While Bogi Ji Bhaji, Mulyache Varan, Gaajar Halwa, Sarson Ka Saag , Gobi Ke Parathe, Undhiyu, Umbadiyu, Ponk, Bathua Saag, Matar Ka Nimona, Gongura, Dappalam, Karaisutir Kochuri, Haldi Ki Subzi, and Amla Pickles/Murraba rule the kitchens and hearts of foodies in Mumbai, Sindhi community celebrates winter produce in the most delicious way by making simple yet nutritious curries and pickles using seasonal vegetables! Turnips are turned into hearty mash as well as tangy pickle. Carrots are used in pulav, mixed vegetables, pickle, etc., not to forget the mighty Gajrun Jo Seero. Peas enrich the flavors of pulav, potato toasters, samosas, and potato curries, among others. Fenugreek, cauliflower, and radish are also often on the winter special menus in Sindhi kitchens, along with some rare gems like Suhanjhde Ja Gulah (Moringa Flowers), Pali (Hara Chana Saag), and D’adhri And though I adore all of the above seasonal specials, the one ingredient that makes my winters exceptional is the Green Garlic or Spring Garlic (Kind of crazy to call it Spring Garlic when it is available in winters in Mumbai). The tender immature garlic, harvested before it forms a proper bulb is heart and soul of many traditional dishes in Maharashtra as well as in Gujarat. Sindhi cuisine boasts of many seasonal dishes bursting with mild garlicky, sweetish, slightly pungent flavours of green garlic known as Saee (Green) Thoom (Garlic) in Sindhi. Highlighting some of the Sindhi Winter specials featuring Green garlic while drooling at the thought of cooking and relishing my winter favourites. 10 delicious Sindhi recipes featuring green garlic! 1) Thoom Ja Vada: Fried Patty made from pounded Green garlic Just pound some green garlic, chillies, coriander leaves and add basic spices for flavour, besan for binding and shape the dough in a round tikki, deep fry and relish one of the most intriguing winter delight! Click Here for detailed recipe of Thoom Ja Vada along with recipe video 2) Chithyal Gogroon : Mashed Turnips’ curry flavored with fresh green garlic Chopped turnips cooked with caramelized onions, tomatoes, green garlic and regular spices, gently mashed to make the slightly sweetish and a little pungent curry. Click Here for detailed recipe of Chithyal Gogroon Turnips cooked across the years 🙂 3) Gobi Patata : Cauliflower and Potatoes cooked in pounded mix of fresh green garlic, coriander leaves, chillies and a little of fenugreek leaves, in an Iron Kadai Blanch, drain and deep fry florets of one medium sized cauliflower. Cut 2 medium sized potatoes in wedges and fry till soft. Make sure to add some salt to cauliflower and potatoes while frying. Remove excess oil from kadai leaving behind 2 tsp oil and add pounded mix of a handful of chopped fresh green garlic , handful of coriander leaves, 2-3 chillies, ginger and saute for 2-3 minutes. Add 2 tomatoes, chopped, salt as per taste, 1/4 tsp of turmeric and cook covered on low flame till tomatoes are mushy. Add fried Gobi and alu , 1 heaped tbsp of coriander powder and a hint of garam masala powder and mix everything. Sprinkle some water over the subzi and cook cover till the oil separates. 4) Gajrun Jo Saandhano : Red carrots stuffed with mix of pickled in Mustard oil, fresh green garlic and pickling spices Click here for the detailed recipe! 5) Gogrun Ji Khatain: Turnips pickled in Sindhi style Kanji water, a zero oil, winter special pickle flavored with green garlic! Get the detailed recipe, here! 6) Juar Jo Dhodho : Patted Jowar Roti (Bhakri style) flavored with onions, green garlic and chillies. Check the recipe of Millet Roti, here! 7) Seyal Phulka : Leftover rotis’ ‘Pasta’ cooked in a pounded mix of fresh green garlic, coriander leaves, ginger and chillies in tomato sauce. You can find one recipe of Seyal Phulka without green garlic here! Here is the recipe to make Seyal Phulka using spring garlic ! Pound half cup of chopped green garlic, handful of coriander leaves, 2-3 green chillies and ginger in a mortar pestle. Heat 2 tbsp oil in a kadai, saute the pounded mix till well cooked (3-4 minutes), add 2 small tomatoes, chopped, salt, turmeric powder and cook till tomatoes are mushy. Add 1 tbsp coriander powder and cook further for 2 minutes. Add 1 and half glass of water and bring it to a boil. Tear 3 leftover rotis into bite sized pieces and add to the bubbling mix. Lower the flame after a minute and cook till excess of water evaporates. Garnish with fresh coriander leaves and lemon juice and enjoy with roasted Papad. 8) Beeh Ji Tikki : Boiled Lotus stem stuffed with a pounded mix of green garlic and coriander leaves along with basic spices, dipped in Besan batter and deep fried. Click Here for the recipe of Beeh Ji Tikki 9) Saaee Thoom Ain Methi Pulao: Fenugreek and Spring garlic Pulao with assorted vegetables like Potato, Apple Gourds, Peas, carrots etc. You can find the recipe of Thoom Methi Pulao here. Just use 4-5 tender stalks of Green garlic instead of Garlic mentioned in the recipe 10) Mooli Paratha: Grated Radish flavoured with Green Garlic and basic spices stuffed in a Paratha Grate 2 Radishes. Add salt and leave aside for 10 minutes. Squeeze well to remove excess water, adjust salt, add turmeric, chilli powder. Pound 2 green chillies, 2-3 stalks of green garlic (green as well as white part), little of coriander leaves and add to the stuffing mixture. You can add pounded Annardana, Jeera powder, Amchoor etc. Mix everything and use this mixture to stuff the Parathas. Roll each paratha and cook on medium flame till crisp. Slather some white butter and enjoy with Dahi or Raita. Did this post stimulate your appetite? Do you have other ideas to use Green Garlic ? Do let me know in the comment section! BTW which one of the above mentioned dishes, is your most favourite?

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Beeh Tikki Paalak|Lotus Stem Tikki in Spinach Curry

Alka Keswani — Sun, 09 Apr 2023 09:28:15 +0000

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 Tikki and some Palak paneer for the lunch.But then I changed the plans. I made the Palak curry the way we make it for Palak paneer but instead of paneer chunks, I added Pan fried Beeh tikki (without besan coating) and a rustic hearty meal of Sindhi Beeh Tikki Paalak was ready in no time. The above mix was mashed very well to make Tikkis (Patties). I Pan fried the Tikkis using little of Ghee, till well cooked. Here’s how the Sindhi Style Beeh patata or the Lotus stem and Potato tikkis looked like! I added these Beeh Patata tikkis to the Spinach curry just before serving! Healthier Beeh patata Tikki in Spinach curry tasted delicious with plain roti! Recipe of Sindhi Beeh Tikki Paalak Beeh Tikki Paalak|Lotus Stem Tikki in Spinach Curry Pan fried Lotus stem and Potato tikki in Spinach curry Ingredients Instructions For Spinach Curry More Sindhi Lotus stem (Kamalkakdi or Beeh) recipes: Recipe of Beeh Tikki is available here! Recipe of Suhandhro Ain Beeh is available here! For recipe of Sindhi Sehal Beeh, click here! Recipe of Beeh Sawa Basar or Lotus stem and Spring onions is here Recipe of Sindhi Laag^ mein Beeh is available here

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5 Sindhi Dishes From Leftovers

Alka Keswani — Mon, 23 Jan 2023 10:24:20 +0000

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 dishes from any cuisine, made using leftovers. Let’s check the 5 Sindhi dishes from Leftovers: Saibhaji Tikki : Most of you must have cooked or tasted the Sindhi Saibhaji; a healthy mish mash of Spinach and other greens, assorted veggies/onions, tomatoes, dal and basic spices. And when Sindhis have some leftover Saibhaji they love to turn the subzi into Tikkis (Kebab/Patty). Just heat the Saibhaji to reduce excess moisture, if any and add some Gram flour/Semolina (either or both) for the binding. Adjust the seasoning. You can add some chopped onions, coriander leaves, pounded anardana, some amchoor and a little of garam masala to enhance the flavors. Divide into small portions and make round patty/tikkis. Heat a griddle/pan, spread some Ghee/oil and place the tikkis. Cook on medium heat, flipping intermittently, till the tikkis are brown and crisp. Sprinkle some chaat masala/Amchoor before serving. Tastes best with Mint coriander chutney. Seyal Phulka Also called Seyal Maani, this dish is one of the most popular dishes in Sindhi cuisine and it is made using leftover roti/chapati/Phulka. It is made in a few different ways. Some prefer cooking it in a pounded greens’ mix while others make it in garlic tomato base. Some stuff the green mix in leftover rotis (whole), fold it like a Calzone and cook it under some weight, on a griddle. I prefer the one made using fresh green garlic (when in season) and tomatoes. You can use regular garlic when fresh green garlic is not available. Check the Recipe Video of Sindhi Seyal Maani/Seyal Phulka! You can check more Sindhi food recipes on my Youtube channel SindhiRasoiOfficial. Do like, subscribe and share with your friends and family. Aur Pya Chanvar Aur means Mustard seeds and Chanvar means Rice in Sindhi. The ‘tempered’ /stir fried rice dish is popular in many regional cuisines but Sindhis make it with the most basic tempering. Heat 1 tbsp oil in a pan, add a few curry leaves and 1 tsp mustard seeds. When the seeds crackle, add 1 tsp (or as per taste) red chilli powder, 1/4 th tsp turmeric powder and add leftover boiled/steamed rice (around 2 cups). Add some salt to taste and sprinkle a few drops of water. Mix well and cook on medium heat for 3-4 minutes. I prefer the rice to be softer in texture and hence I add 2-3 tbsp of water and cover the pan with a lid and cook it on low flame for 5 minutes. Enjoy Aur Pya Chanvar piping hot, with some Papad/Dahi/Pickle. Dal Jo Chilro A Chilro is a savoury pancake and is generally made using whole wheat flour or Gramflour (Besan Jo Chilro). But Ma, my MIL, often makes the Cheela (Chilro) from leftover mung dal. Heat the leftover mung dal well to thicken its consistency . For one cup of thickened dal, you may need 2 tbsp of besan/atta and 1-2 tbsp of suji (Semolina). Besan acts as thickening as well as a binding agent. Semolina too absorbs the moisture and renders crisp texture to the Cheela. You can adjust the proportions of flour and Suji as per your liking. The idea is to make a batter of spreadable consistency. Leave aside the batter for 10 minutes. Heat a flat pan/griddle and pour around 1 tbsp of oil/ghee. When hot, carefully add this hot oil to the batter. This is to make the Chilro more crisp. Now spread the batter on the pan (divide the batter in two portions if you want thinner cheela). Cook on medium to low flame, flipping gently in between. Do add some more oil/ghee while cooking. Cook it till the surface appears to be brown and crisp. Relish it hot, with some green chutney or Ketchup. Goes well with bread as well as Roti. Here is the Recipe Video of Cheela made from leftover Dal! Mithi Dab^al (Sweetened Bread) If you have few leftover bread slices that are not fresh enough to make Sandwiches or if you have some leftover syrup after the Gulab Jamuns are done and dusted with, then this simpler, dairy free version of Shahi Tukda/ Double Ka Meetha is just perfect to use up the leftovers and to satiate your sweet cravings. Just cut the bread slices in any shape (Triangle, Circle, Square, Rectangle), deep fry till golden brown and crisp and allow it to cool down a bit. Add the fried bread pieces to warm (and not the hot) syrup, remove on a plate/platter and enjoy. The bread may turn too soggy if you dip hot bread in hot syrup. Also, the bread may not soak enough syrup if the bread and syrup both are very cold. Drizzle some syrup while serving and garnish with chopped nuts for that extra oomph. Do share your tips/tricks/recipes to use the leftover food in a delicious way.

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10 Winter Special Sindhi Dishes

Alka Keswani — Wed, 11 Jan 2023 08:49:07 +0000

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, remembering the food your parents/grandparents cooked, drooling at the thoughts of savouring your favorite seasonal food and eagerly heading towards home with the bag full of nostalgia. Winter season in Mumbai evoke memories of my Mother cleaning (picking) drumstick flowers by tilting the aluminium winnow to collect the rolling buds at one end. Memories of the friends in the neighbourhood chatting while enjoying Sawa Phota or the Choliya (fresh Garbanzo beans) picking pods from bunches of the Saag, memories of the family gathering on a Sunday evening to savour boiled D^adhri (Pods), the wonderful moments spent with the Aunt K in the neighbourhood slurping ‘Aur Jo Ras‘ made by her on a cozy winter afternoon eyeing on the preparations being done for making Thoom Ja Vada to be savoured as evening snacks. Here are 10 Winter Special Sindhi dishes that I would like to share with you all. Do try these, if you are blessed enough to find the seasonal produce in the markets around you. The list includes the winter special sweets that Sindhis love to indulge in! Suhanjhro Traditional Sindhi style curry made using Drumstick flowers or Sahjan ke Phool. It is a very delicious and nutritious curry though cleaning Moringa (Sahjan) flowers is a time consuming process but it is totally worth it. Do check the recipe here! Pali Pali or the fresh tender leaves of chana (Hara Bhara saag) cooked in rustic desi style is not a dish but an emotion, particularly for the elderly Sindhis who would often talk about the Golden era when the pali was cooked on logs/sigri, mashed (Ghotna) crazily with wooden whisker and was had with Chanvar Ji maani (Roti made from rice flour) and home made white butter, a pure winter bliss! Do check the recipe of this saag here! D^adhri The tender pods of Khesari, boiled and garnished with loads of amchoor and coriander powder are one of my most favorite snacks to enjoy at leisure. Have you ever tried these? Find more details about D^adhri here! Sawa Phota Fresh pods of Chickpeas/Garbanzo beans, also known as Choliya or Har bhara in local languages are either boiled and spiced up or roasted with spices. The boiled Sawa Phota are one of my most favorite Winter special Sindhi dishes. Thoom Ja vada Deep fried patties/tikkis made with pounded fresh green garlic, chillies, coriander leaves, flavored with Annardana and basic spices i.e the Thoom Ja Vada are simply irresistible and the garlic lovers would vouch for it. If it sounds interesting to you, then do check the recipe here! Vataran Ji Lilotari Vatana or fresh green peas rule the vegetable markets during winters.Do you, like me, buy the pods in bulk,shell and stock the peas for the rest of the year? If you have some fresh peas in your refrigerator then I would suggest trying this Vataran Ji Lilotari, a curry loved by Brahma Khatri Sindhis. Do check my blog post about the Brahma Khatris and about the Vataran Ji Lilotari here! Gogrun (Gogroo) Ji Khatain Turnips and green garlic, both found during winter season are pickled with mustard seeds to make this lovely yellow colored kanji pickle. If you haven’t tried this pickle yet, then I would suggest you to grab some turnips and garlic and make this ASAP! The recipe of Sindhi style Turnip Pickle is shared here! Saandhyal Gajrun Saandhan in Sindhi means to preserve or to conserve something. Saandhyal Gajrun is a tangy, sweetish pickle made using juicy red carrots, mustard oil, Rai dal and basic spices. Do check the recipe of lip smacking Sindhi style carrot pickle here ! Khorak (Khhoraak) For Sindhis Khorak is an ultimate Khurak to ward off the evils of seasonal allergies and to boost the immunity. A mix of roasted flour, poppy seeds, dry fruits/nuts, ghee and edible gum makes Khhoraak an ideal sweet to consume in cold weather as it gives warmth and energy too. Find the recipe of Khorak here! Majoon Yet another body and soul warming sweet dish, Majun/Majoon, not to be confused with Majoun, a Unani medicine made using Cannabis, is a sweet made around Diwali and is had through out the winter season. A delicious mix of Chhuhara (dried dates) dry fruits/nuts, ghee, sugar and mawa and much more, this is a must try! Check the recipe here! Which one of the above mentioned Winter special Sindhi dishes is your favorite?

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