Gulbeda~ Tiny biscuits with royal icing! Yes!! SindhiRasoi is now 10 years old! A decade ago, around this time, I compiled few recipes from Sindhi cuisine, using notepad as a medium to write each recipe and waited for a weekend to arrive so that my busy hubby would click the food pictures using his point and shoot camera, transfer the digital images on his computer, edit and watermark each one, and teach me how to write and publish a post online. This went on for few weeks and then I gradually learnt how to do things on my…
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Chembur, a place where my mother was born and brought up, obviously holds a very special place in my heart. I have many fond memories of the times when our school holidays were all about visiting our naani’s home and being pampered by grandparents, uncles, aunts and cousins. During Ganpati festival, my maasi (Mother’s sister), aunts, cousins and few people from their neighborhood would take us out for pandal hopping, post dinner. Starting from small pandals in close vicinity we would visit distant ones, for Ganpati darshan, including the one in Rk studio with anticipation of spotting some bollywood celebrities…
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Making Indian sweets at home could be tricky since most of these require perfect consistency of sugar syrup to obtain perfect texture of sweet dish. While some Indian sweets are little forgiving when it comes to syrup consistency (malpua, rasgulla, gulabjamun etc), the texture of batter/dough needs to be perfect for satisfactory results in such cases. For some sweets, the temperature is a deciding factor while some like laddoo need ‘tagar’, a most crucial ingredient to nail the texture and flavours, made by re crystallizing sugar syrup, by vigorously mixing it off flame, till it turns into a coarse powder.…
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I was waiting in the queue at a checkout counter of a mall and there were these two boys ahead of me, pushing a trolley full of soft drink cans, chips, cookies, frozen food and the kind and they were discussing about the movies that they can download and playlist of party songs that they need to decide upon. The kids, not even in their teens, were shopping crazily and I couldn’t help but compare their swag with my boorish persona when I was in my teens.I have very distinct memories of my childhood when kids in neighborhood would get…
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You may be a successful doctor or a budding artist, a struggling actor or a respected teacher, a guy from IIT or a girl from engineering college, a newly-wed bride or a doting mother, a proud father, a hopelessly romantic guy or a stressed out businessman; but if you are looking out for a refreshing change in your lives or hunting for the ways to prove your mettle and if cooking is your passion then here is a once- in- a lifetime- opportunity for you…. If cooking is not a mundane chore for you, if baking delicious bread or a…
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The four ‘R’ rules were religiously followed by our so called conservative older generation people. From what I observed in my home and around, I can easily say that our parents and grandparents were concerned about the environment way before the younger generation started making a hue and cry about global warming. Sticking to the food and kitchen related practices, let me share some examples! 1) Reduce: Much care was taken to store large quantities of spices, vegetables, pickles etc by storing food in proper way and thereby reducing the spoilage or wastage. Huge trunks were used to store 50-100…
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Apart from the quintessential Papad, pickle, Kadhi and Saibhaji, Sindhis are well known for their love for the lotus stem and they are the most avid eaters of this slightly nutty, mildly sweet, crunchy stem. Their insatiable appetite for Beeh is the reason that lotus stems are particularly found in markets in and around Sindhi populated areas. Beeh (Lotus stem), dhodhee/Pabhora (lotus seeds) and Lohr (corm) are the parts of Lotus plant that Sindhis eat with great relish. While our Beeh paalak is bit similar to Kashmiri Nadru paalak (Paalak nadir) and our gravy based beeh curries are similar to…







