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  • A Guest Recipe-Daag Bhat|onion rice

    September 15, 2008 - By Alka Keswani

    This week we have a special guest at Sindhirasoi, who has shared with me, a lot of information about Sindhi Food habits, food culture and regional specialties in past few months.Let me introduce Surrayya in her own words; Hobbies: Reading about mysticism, occasionally writing on issues which I feel are important to Sindh or the world. Skills: Fluent in speaking ,reading and writing Sindhi language thanks to my father’s special efforts Education: Graduate  from United States (did my secondary education in England) Aim: Promote Sindhi culture (food, fashion/fabric design, embroidery, gold/silver ornaments) to the rest of the world So today…

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  • Beeh (lotus stem) Tikki

    August 14, 2008 - By Alka Keswani

    Few days back there was a food event where in the host called upon for Pakora recipes and being a sindhi I have no reason not to participate in that, coz Sindhis are world illfamous  famous for their love for crispy pakoras , fritters, Tikkis etc, basically anything deep fried. But I wanted to make something special….something which is closely associated to Sindhi cuisine, is something unusual yet delicious….My thoughts wandered from Palak pakora to mix vegetable pakora but I wasn’t satisfied.Then after spending many days in deciding what to come up with, I zero in  down on Beeh Ji…

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  • Toori (smooth gourd)in onion tomato base

    August 3, 2008 - By Alka Keswani

    Toori, turai or  ridgegourd, is very popular in Sindhi cuisine.Globally it is known by many different names, like  Angled loofah/luffa, ridged loofah, ridged gourd, silk gourd, angled gourd, silk squash, Chinese okra sing qua, tori or toray (Indian), see gua (and other Chinese variations), patola (Philippines)etc As the name suggests, ridged gourds have ridges,while smooth gourds have smooth surface The flesh of these  gourd is white, with a cottony texture inside. Both the smooth and the angled gourds can be eaten peeled raw or cooked when the fruit is young; but, as it matures, the flavour becomes more bitter. Even…

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  • Two Awards….Toh kuch meetha ho jaaye !!

    July 4, 2008 - By Alka Keswani

    Well June started with rains of monsoon in my real world and rains of awards in blogo-world! Now my July also had started on good note,with Two awards……Good going Alka…Let me pat my back..he he he;-) On some serious note, I am grateful to Medha of  Cook with love for passing on these wonderful awards to me, I am sure whoever gets an award will be able to imagine how elated one feels after receiving them! And Medha, let me take your kind permission to pass on these awards to deserving bloggers in my next post and also I will “Un…

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  • Methi Patata

    June 10, 2008 - By Alka Keswani

    Methi or fenugreek leaves, is one of my personal favourite and I always like to relish it with some really hot khichdi, or plain rice.Though bitter, Ilike the flavour it imparts to any dish, be it methi patata (potatoes) or methi paneer (cottage cheese).Even the dried methi leaves called kasuri methi holds a special position in my kitchen, since I use it in all various curries and gravy based preparations Here is a simple recipe to convince fussy eaters ,who throw tantrums when served green veggies, since it is made along with potatoes .And I am yet to come across…

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  • batata poha

    Poha|Batata Poha Recipe

    January 30, 2008 - By Alka Keswani

      Print Poha Prep time:  10 mins Cook time:  15 mins Total time:  25 mins Serves: 2-3 Batata Poha Recipe: Poha or batata poha is basically a Maharashtrian dish,but sindhis are so much hooked to it that now its a breakfast item in almost every sindhi household Ingredients Potato 1 (cut it in slender slices and sprinkle some salt) Onion 1 (cut in thin slices) Poha 150 gm (beaten rice, Use thick variety also known as Jada Poha) Curry leaves Mustard seeds ½ tsp Green chillies 2 Turmeric powder Red chilli powder,as per need Salt to taste Oil 1 tbsp Method…

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