After being pampered by Mother , grandmother, Aunts and other graceful ladies at home, when finally one is out from the cozy atmosphere of home, life seems to be harsh.Amongst various hardships, petty or serious, one thing that surely gives nightmares to the “just- moved- out- from- cocoons -butterflies ( youngsters) ” is FOOD. This is one thing we surely need on daily basis, at least thrice everyday and yet many times , many youngsters just soar high in the world of new horizons ( A job out of town/city/nation, moving out for studies, or even moving out after marriage)…
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Macaronis got infused in Sindhi Cuisine long back and still remains a hot favorite amongst us. The traditional Sindhi style of Onion Curry combined with the macaronis and Potatoes and dried lily seeds (Phool makhana or Phool Patasha), when served with traditional bhugha chhanwaran (Sindhi Style rice), make up a hearty meal. Today’s recipe is slightly different from the way Sindhis generally make a curry. Instead of browning onions, I made a paste of onions along with some other ingredients which was then cooked and flavored with herbs and spices. A style, highly inspired from Soybean nuggets curry recipe from…
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In case you are not aware of the event just announced at SindhiRasoi, called Link Your Recipes Of…. , then let me quote the announcement. LYRO is an ongoing event at Sindhirasoi, an event wherein I request you all (Especially, the adorable and awesome food bloggers here!) to link back here, the recipes from you blog. If that recipe is not yet published , write in brief about the ingredients , measurements and the procedure in the comment section.This holds valid for non food bloggers too, who want to share their recipes. So to begin with, we need to choose…
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The work is still in progress…but I just cant wait any more to share this sweet news with you all.. a sweet moment to cherish , made me and my family feel ecstatic, came in the form of an article ‘Unfeignedly Sindhi‘ penned down by yours truly, that is published in the July Edition of the Magazine ‘ Food and Nightlife ‘. I am thrilled to get rave reviews from the people of great caliber…..I feel obliged. Thanks everyone, for the wishes that came pouring in, all these days… its a feeling well beyond description. The magazine is available in…
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After enjoying a relaxing vacation of my baby, from school, the life is back on routine tracks. The hectic mornings are back in fashion and the Summer blues paved the way for Monsoon Grey (s). The weather is turning as beautiful as one can wish for, with misty mornings, cloudy sky, drizzling rains with intermittent thunder showers…a perfect season to indulge in fried delicacies, like Samosa, Pakora (Bhaji) or Choley Bhaturey ……well we chose the last one, and ended up relishing bhatura with kala chana/Black chickpeas in gravy, instead of regular Kabuli chana. Print Black chickpeas Curry Rating 5.0 from 1…
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A heavy heart, a restless mind, an off mood and a headache ..all are hindering my attempts to have a hearty conversation with you all today. But I have got a recipe to share with some lovely people,who wanted to know some more ways to relish Lotus stem or Beeh(Bhein). So here I go anyway… Sindhis tend to like Beeh, though it is bland in taste and could be awful with all its HAIRY TALES, but trust me if you can, slicing it in right way, cooking it till perfectly done and combining it with some flavorful spices, is all…
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Few days back, me and some other food Bloggers got an Email from a production house who makes Television Shows.They are going to be shooting a cooking competition for Chefs all over India , which is supposed to be aired on a popular National channel. As per Mr Omkar, who contacted us, the auditions are going on for Mumbai right now. So all those wannabe chefs (and not professional ones), don your apron and chef’s cap , and get in touch with Mr Omkar .Once confirmed , you will be contacted for an Audition and then will be purely judged…
