vegetarian Rice recipes|Sindhi Recipes

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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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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Mitha Pehun|Sweet Poha

Alka Keswani — Wed, 14 Dec 2022 07:48:33 +0000

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 many variations of Poha ; Kanda poha, batata poha, poha cooked with boiled potatoes/ with fried peanuts/ roasted/ cooked peanuts, poha garnished with coconut shavings/ farsan/ sev etc. I got to know about Indori Poha flavored with Jeeravan masala too thanks to Google. In the majority of Sindhi homes, Poha is cooked by sautéing potatoes and onions in a tempering of curry leaves, mustard seeds and chillies. Some add tomatoes & vegetables like carrots, peas etc. Peanuts are seldom used (I do add it many a times) while coconut is never added in Sindhi Style Poha. While serving the dish some do add curds/chopped onions while others enjoy it with a dash of lemon juice and some Nylon sev/farsan. You can find the recipe of Savoury Poha here ! Post marriage I saw Ma, my MIL making it in a similar way but she would call it Peyun & not Poha. There was no internet or Google in those days to learn whether the flattened rice was consumed in any traditional way by Sindhis across the world or by our ancestors. Some years ago, Surraya Kapri, the lady originally from Sindh but now living abroad, asked me if we make traditional Sindhi style Pehun. I was confused. The flattened rice flakes had been a part of ancient Sindhi cuisine and I was obviously not aware of that. She told me that the Sindhi Pehun or Peyun are sweet and not savoury. Rinsed and drained flattened rice flakes are cooked with either sugar or the sugar syrup, flavoured with Ghee and green cardamoms. I had never seen such a dish made in homes around me. After discussing it with many elderly Sindhis living far and wide (Thanks to the Social media, messengers, emails and web calls) I finally got it confirmed that the sweet peyun, are indeed a part of ancient Sindhi cuisine. Mitha Pehun ~ Sweet Poha Print Mitha Pehun|Sweet Poha Flattened rice flakes sweetened with sugar and flavoured with Ghee and Cardamom Ingredients Ingredients 2 Cups Flattened rice (Beaten rice/Poha/Pohe) 1 Cup of Sugar (Adjust as per your liking) 2-3 tbsp of Ghee (Or edible oil) 3-4 Green Cardamoms, pounded ½ Cup water (For method A). No water is needed for method B Dry fruits/nuts like Almonds, Cashews and Pistachios for the garnish Method Method A Check the beaten rice for any infestation or gravel. Place in a colander and hold under the running water till the water runs clear. Place the colander over a large bowl to collect the water that may drain. Allow it to stand for 4-5 minutes. Gently fluff the poha with a fork. In a pan, heat 2 tbsp Ghee/oil and add chopped nuts. Roast on low flame till the nuts are crunchier. Add crushed cardamoms. Add sugar and water and bring it to a boil. Keep mixing till the sugar dissolves. Lower the heat and allow the syrup to simmer for 2 minutes. Once the quantity of water reduces to half and the syrup turns sticky, add drained and fluffed beaten rice flakes and mix gently. Cook on medium flame till Poha turn soft (it could become mushy if not handled properly) after absorbing flavors of the syrup. This barely takes 2 minutes. Mix very gently to avoid a soggy mess. Garnish with nuts and serve with Papad or pickle or enjoy as it is. Method B Rinse and allow the poha to drain in a colander for 5 minutes or so. Fluff the flakes with a fork. In a pan, heat the Ghee/oil and add chopped nuts/dry fruits. Roast on low flame till crunchier. Add crushed cardamoms. Add rinsed Poha and mix gently so as to coat the flakes with Ghee. After a minute add sugar and mix gently. Cook on medium to low heat till the beaten rice flakes turn softer. Please Note: You can garnish it with sliced Kopra and black raisins. Instead of Sugar you can use Jaggery, though the version with Sugar is more popular in Sindhi Cuisine. The Ratio of Poha to Sugar (as well as Jaggery) is 2:1 i.e for every Cup of Poha you would need half cup of Sugar/Jaggery. You can use more or less sugar as per your preference. Make sure that the syrup is sticky and not thin. Do not use Kagzi poha. Jada Poha works best for this dish. 3.5.3251

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14 Vegetarian Sindhi Thali meals

Alka Keswani — Sat, 29 Jan 2022 08:30:44 +0000

14 Vegetarian Sindhi Thali meals: When I started sharing some Sindhi Thali spreads on Instagram (Sindhirasoiofficial) and Facebook page (Sindhirasoi.com), I started receiving many requests to share the recipes of each dish presented in the Thali. So I thought to share the details of all the Thali meals in a blog post for easy reference! Most of these meals were cooked across the year, though some are from the distant past. I haven’t meticulously planned the menus of these Thalis and the dishes were cooked depending on the seasons and availability of the ingredients during the lockdown, in the past year or so. Hence some dishes appear repeatedly in the Thali meals, shared below. Looking at the popularity of these Thali meals, I am now thinking of making well planned Sindhi Thali meals to share with you all. For now, do check some of these Sindhi Thali spreads and do let me know which of these appeals to you the most! Also do share with me your Sindhi Thali meal ideas. I will try to cook the combination in my kitchen and share it here! BTW my blog Sindhirasoi.com is now 14 years old! Yes, this blog was created on 29th January 2008 and to celebrate the 14 years of learning, un learning, of receiving awards, rewards, accolades and recognition, love and adulation, allow me to celebrate it by sharing 14 Vegetarian Sindhi Thali meals with you all! So here are some Sindhi Thali Combos! Sindhi Thali #1 Gogroo or Chithyal Gogrun (Mashed Turnips flavored with green garlic) Juar Jo Dhodho (Patted Jowar roti) Khichdi (Rice and Mung dal chilka cooked till soft) Gogroo/Gogrun Ji Khatain (Turnips Pickle) Curds and Salad Sindhi Thali #2 Beeh Palak (Lotus stem cooked with Spinach) Patri Khichn~i (Rice and Mung dal chilka cooked till porridge like) Basar Ji Khatain (Onion Pickle) Sindhi Thali#3 Palak Paneer Bhugha Chanvar (Rice cooked with caramelized onions and Khada masala) Gogroo/Gogrun Ji Khatain (Zero Oil Turnip pickle) Salad, Roti, Kheecho (Khichiya papad) Matho (Raita). I have made Bathua Raita and though it is not a traditional Sindhi dish but it is made in Sindhi style i.e boiled bathua leaves, chopped and added to beaten curds and flavored with finely chopped chillies and ginger. This is how we (The Sindhis) make the raita with bottle gourd/Drumstick flowers etc. Sindhi Thali #4 Masoor Dal made in Sindhi Style (Whole masoor dal added to caramelised onions and cooked with tomatoes, chillies, ginger, salt, turmeric and water till done and finished with a tadka of garlic, curry leaves and cumin seeds) Seyal Bhaji (Mix Vegetable curry) Patate Ja pakora (Potato fritters) Beeh Ji Tikki (Lotus stem Tikki) Salad, Raita (Bathua Raita), Papad and Roti Sindhi Thali #5 Beeh patata ( lotus stem and potato curry), Dal Suji jo seero (Sooji halwa) Beeh patate ji tikki (Mashed potato and Lotus stem tikki) Bheendi kadhukash (grated mango pickle) Kachri (Flower shaped fryum made from rice flour), Sindhi papad Vangi (cucumber) Rice Phulko (roti) Sindhi Thali #6 Beeh Patata (lotus stem and potatoes curry) Bhugha Chanvar with peas and Meha (Apple gourds) Sanna Pakora (Double fried, crunchy fritters) Dyamun/J^ammu (Gulab Jamun) Boondi Raita Roti, Papad, Salad, Fryums Sindhi Thali #7 Jhang Pulao (Mix vegetable Pulao) Soya (Nutrela) Daag^ mein (Nutrela cooked in Sindhi style gravy) Roti, Cucumber, Fryums and Boondi Raita Sindhi Thali #8 Boiled rice Dal (mix of mung dal and chanadal) cooked with tomatoes and chillies and tempered with ghee, cumin, hing and ginger) Matho (Doodhi i.e Bottle gourd raita) Kheecha (khichiya papad), papad Taryal Patata (Potato roundels, shallow fried and tossed with turmeric, salt, chilli powder and coriander powder) Roti Alu tikki Karela Aur Ji Ras mein (fried karela cooked in a soupy gravy of tempered mustard, coriander powder and turmeric, flavored with pounded black pepper) Kesar flavored suji halwa Sindhi Thali #9 Bhuga Chanvar ( Rice cooked with caramelized onions) Saibhaji (Sindhi style Spinach sabzi) Taye waara patata and vaangan (Tawa/pan fried potatoes and brinjal) Boiled and roasted Cholia ( Sawa phota/ Hara bhara) spiced with turmeric, coriander powder, chilli powder and amchoor. Roti, salad, curds and fryums Sindhi Thali #10 Dal Chanvar (Dal and Rice) Daas Karela ( Dhaage waale karele) Sanna Pakoda ( Double fried fritters) Macrolyun Phoolpatasha ( A traditional Sindhi dish made by cooking Elbow pasta and Makhana in onion tomato gravy) Gajrun jo seero (Gaajar Halwa) Gogroo/Gogrun ji Khatain (Turnips in Kanji style pickle) Kachumber (cucumber, onions and tomatoes spiced with salt, chilli powder and lemon juice) Papad and Roti Sindhi Thali #11 This is a Thali most suitable for a new mother. As per Sindhi tradition, a new mother is supposed to have home made, nutritious food without onions, garlic, garam masala, turmeric etc, for the first forty days. Known as Viyam Ja Khada (meaning, post- partum food or food after child birth) the above thali is made as per the dietary restrictions for a new mom. Carrots Chehro Phulko (Cumin, salt, pepper flavored roti) Methi (Fenugreek leaves) Singyun Tamate mein (Drumsticks cooked in tomato gravy) Tooryun (Sponge gourds) Phote mein Karela (Bitter gourds cooked in Cardamom flavored curry) Lolo (in the centre of the Thali). Rajgira ladoo (Not home made) Tring (placed out of the Thali) For More details about the diet or for the recipe of each dish, please click here! Sindhi Thali #12 Tidali (3 dal mix) Juar Jo Dhodho(Patted Jowar Roti) Vangan (Tawa fried Brinjal) Bartho (Brinjal Chutney) Kachumber (Onion rings marinated with salt, chilli powder and lemon juice) Mint Coriander chutney Sindhi Thali #13 Lun~ak (Purslane) (Recipe coming up next) Churi Khichdi (Dry Khichdi i.e rice and mung dal chilka cooked with salt and water) Karele Ji Chhill (Sun dried bitter gourd peels, toasted on a griddle with a tsp of ghee/oil) till crunchy. Mirchan Ji Khatain (Bhavnagri chillies pickled in lemon juice) Curds, Roti, Cucumber and Papad Sindhi Thali #14 The most Popular Sindhi Thali I have ever made!Starting from roti, in clock wise direction: Shikarpuri Phulko (Simple whole wheat flour Roti) Koki Baat Jo seero (A sweet made from broken wheat) Sindhi Kadhi Saibhaji (Sindhi style Spinach cooked with assorted vegetables and lentils) Dal (Yellow lentils) Das meha Boondi raita Kachalu and Alu Took(Crisp fried Taro root and potatoes) Sanna pakora (Double fried gram flour fritters) Attey ja Ladoo (Whole wheat flour ladoo) Tosho (A sweet made from flour and sugar syrup) Steamed rice topped with Sindhi Boondi Sindhi Papad and Kheecha (Khichiya papad) Gathri pickle /Bheendi/Kadhukash (Mango pickle, on the top left, outside Thali) So if you were to cook/share a Thali meal with your friends/Family, which of the above meals would you love to share? Do let me know in the comments. Also, if you think that this post is worth sharing, then please do so! Don’t forget to tag me so that I can thank you personally!

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A to Z Of Sindhi Food

Alka Keswani — Mon, 10 Jan 2022 13:46:01 +0000

When I started working on my project about documenting ancient, traditional as well as lost recipes from Sindhi cuisine, a few years ago, the biggest challenge I faced was the lack of accessible information about the same. The limited documents that I could access, were in Sindhi, a script that I never could learn, despite of trying umpteen number of times, since my childhood. I felt stuck up. So the only way to move forward was to learn the Sindhi script and to make sure that I don’t give up this time, I took up a challenge; The AlifBe of Sindhi cuisine i.e A-Z of Sindhi food. You can read more about this project here! It was a roller coaster ride and I ain’t exaggerating! The challenges I faced while trying to understand the basics of the scripts, the consonants (52 letters of Sindhi ‘Alphabet’), the vowels, the formation of letters, the corresponding letters in Devanagari and Roman Sindhi, to find apt dishes, the recipes etc were immense and as if the stress was not enough, I took a plunge and started creating recipe videos too despite of knowing that I will have to learn shooting a video, to manage recording and cooking at the same time, to edit the video (biggest challenge) and to publish it, on my own.I was a nut case! Though I did end up taking a lot of help from my better half but still I managed to pull most of the things on my own. I feel accomplished! I am still not well versed with the script as the word formation is bit difficult to understand unless you are able to remember how each letter appears in any word depending on its position in the word. For Example look at the جهہ (Jh/झ) and its various avatars… I need to put more efforts to learn, to memorise and to understand the nuances of the language and the script but I am feeling hopeful! I cannot move ahead without thanking those who played an important part in this project of mine! A big thank you to Shobha Lalchandani Di, Barkha Khushalani Di, Amrita Lal, Surraya Kapri and Deepak Keswani for being always there to help me understand the script, to clear my doubts and to encourage me to keep marching on. Thank you Asha Chand Di, for your ‘Learn Sindhi’ App as it helped me in practising the letters in a fun way. Thank you Deepak Keswani, yet again, for creating easy to use Sindhi Dictionary and Sindhi Keyboard Winding up the project AlifBe with this handy, easy to refer list of all the dishes. Do click on the links provided, to get the recipe. Please note that out of 52 letters of Alif Be (The Sindhi script) I had to skip three letters ظ ,ح ,ث since I couldn’t find any Vegetarian Sindhi dish with the names starting with these particular letters. So here we go!!! A to Z of Sindhi Food (AlifBe of Sindhi food): ا (अ/A) as inAhmedabad or as in Atte Ja Ladoon ب (ब/B) as in Baby or as in Besan Ji Aani ٻ (B^) as in B^aaru (child) or as in B^itto Lolo پ (प/P) as in Parrot or P as in Pali ڀ (भ/Bh) as in Bharat or as in Bheendi Khatti ت (त/T~) as in Taiwan or as in Tosha ٿ (थ/Th~) as in Thirsty or as in Thumaro ٽ (ट/Tt) as in Towel or as in Tamate Ji Chutney ٺ (ठ/Th) as in Thakur or as in Thab^ak Vadiyun ث (स/S) as in Simple or as in Saandhano ج (ज/J) as in Japan or as in Jwar Ji Tikki ڄ (ॼ/J^) as in J^ibh or as in J^eth Ji Sesa جهہ (झ/jh) made by combining ج ( J) and ھ (h) as in Jhansi or as in Jhang Pulao ڃ (ञ/J~) as in J^aj`a Ji Roti چ (च/Ch) as in Chair or as in Chetichand Ji Sesa ڇ (छ/Chh) as in Chhattisgarh or as inChhola Dabhal خ (ख़/Khh) as in Khalifa or as in Khhoraak د (द/D~) as in Dehradun or as in Dal Dimma ڌ (ध/Dh~) as in Dharamshala or as in Dhaage Waara Karela ڏ (ड/D^) as in D^aha (Ten in Sindhi) or as in D^othiyun ڊ (ड/D) as in Daddy or as in Dabal Pakora ڍ (ढ/Dh) as in Dhaka or as in Dhodho Chatni ذ (ज़/Z) as in Zaro or as in Kagzi Lemon Pickle ر (र/R) as in Rajasthan or as in Raanh ڙ (ड़/R^) as in लड़का, पेड़, लड़ाई or as in Rabdi ز (ज़/Z) as in Zanzeer or as in Zaefrani Kulfi ش (श/Sh) as in Shimla or as in Sharbat ص (स/S) as in Summer or as in Misri ض (ज़/Z) as in Zaroor or as in Zaroori Masalha ط (त/T~) as in Tara or as in Ta’am ع (अ/A) as in Arab or as in Arq غ (ग़/G̣) as in Gazal or as in Magaz Ja Ladoo ف (फ़/F) as in Faluda or as in Faludo ڦ (फ/Ph) as in Phone or as in Phepho Mirch ق (क़/Q) as in Qatar or as in Qeeme Jo Lolo ڪ (क/K) as in Kashmir or as in Kokum Waari Dal ک (ख/Kh) as in Khajoor or as in Khoyo گ (ग/G) as in Ganga or as in Gyarsi Khado ڳ (ग्/G^) as in G^aaro (Red) or as in G^ach For Mahalaxmi گهہ (घ/Gh) as in Ghee or as in Ghotyal Saag^ ڱ (ङ/ng/G~) as in Singing or as in Singyun Tamate Mein ل (ल/L) as in Love or as in Lor^h م (म/M) as in Mithai or as in Majoon Barfi ن (न/N) as in Nagpur or as in Nasarpuri Seyal Bhaji ڻ (ण/N~) as in Brahman or as in Batan Papdi Chaat و (व/V) as in Varanasi or as in Vataran Ji Lilotari ھ (ह/H) as in Haridwar or as in Hurbe Jeere Mein Patata ء (अ/A/Hamzo/Amdhro) as in Mau or as in Gogroo/Gogrun Ji Khatain ي (य/Y) as in Yam or as in Viyam Ja Khaada

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