Basar Ji Khatain (Basar = Onion, Khatain = pickle, in Sindhi) or ‘Paariyan waari Khatain‘ (water based pickle ) is my most favorite pickle for various reasons. Firstly Onions are my favorite. I love the crunch of onions when added to salads, sandwiches, chaats, paavbhaji etc. Secondly, many people are afraid of making pickles at home because pickles, when not handled properly tend to spoil pretty soon. Not the case with this pickle..the fungus and molds do not appear in the scene here. The worst thing that could go wrong with this pickle is that it may get too sour and…
-
-
The month of April is here..so whats special about it, you might ask ? Well, it isn’t about the harsh weather (weather discussion could be so boring, especially if you are talking about notorious summer ), nothing to do with April fools and sick April fool jokes, it neither have anything to do with the uber excitement regarding the upcoming summer vacation of our son (though, honestly, I am shrieking with joy,visualizing myself waking up late in mornings, without any scary thoughts of solving Math problem or pondering with my kid,over the geography and history books..struggling with grammar lessons etc…
-
Traditional Sindhi Pickle, Kadhukash is made by pickling grated raw mango mixed with spices and mustard oil tied in small potlis .
-
ChetiChand, the New year of Sindhis is just round the corner and like every year, there are plenty of requests for Tairi Recipe (Tahiri/Tayri/Sindhi style Sweet rice). Tairi or Tahiri/ Tayri is a traditional aromatic sweet rice preparation, cooked on special occasions like Marriages, Mundan, Pooja ceremonies and also during festivals like Chaliha, Chetichand etc. Tairi is distributed as Prasad on Chetichand and it is also enjoyed with Sai bahji, Beeh patata or simple Potato-eggplant curry (Recipe coming up, next !), specially on Sundays. Tairi cooked without artificial food colour Print Tairi|Sindhi Sweet Rice For Chetichand Rating 4.5 from 6 reviews…
-
A quick question for Sindhis all around the world..How are the preparations to celebrate our New year, this weekend, are going on ? Planned a Beharana? Or any fun celebrations? Are the plans etched for the get together and food? Are the Sherbets ready? Do let me know how are you celebrating Chetichand this year.If you have some pictures of the occasion to share, kindly Email me.The selected pictures will be shared on this blog 🙂 Coming to the recipe of the day, this is a delicious curry, with Urad dal dumplings, called Kachori in Sindhi.The dumplings are deep fried…
-
Sweet potatoes are the sweeter tuberous roots that are long and tapered, and have a rustic look , feel and taste. There are many varieties of these roots available around the world, ranging from pale yellow skinned to orange or from red to purplish hued skin. A rich source of Vit A and Beta-carotene, it is also a good source of many other essential minerals and nutrients. Generally in India, one can find the purple/Red variety of sweet potatoes with pale or whitish flesh. These varieties are generally less sweet and more on dry side than its orange or yellow…
-
Lentils…there are possibly million ways to cook and relish lentils and India is a blessed country, with the sheer variety of lentils grown here, the number of way these get incorporated into our daily diet and the exhaustive combinations of meals that we can make, using split dried lentils or Dal….be it Chana dal, or urad dal, toor dal or humble yellow moong dal ( skinned and split Moong beans) While Sindhis do use variety of legumes and pulses in their daily food, the yellow Moong Dal stays the favorite. Not only we cannot live without our Dal chaawal, but…








