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  • Pakora Kadhi

    November 8, 2008 - By Alka Keswani

    The Festive season is gone, but it took some time for the feeling to sink in ! So till then I kept cooking some more sinful food in my Rasoi. Pakora curry being one of them, I enjoy making this, coz ; it is so easy and handy when miraculously your refrigerator is free from wilting/dying/decaying vegetables. So during such phase I have few options to cook, other than dal and rice.And since this recipe calls for the simple ingredients that are generally available in pantry, this is a quick fix dish for catering unexpected guests.   Print Pakora Kadhi…

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  • Beeh Paalak~Lotus stem in spinach curry

    November 5, 2008 - By Alka Keswani

    Before the invasion of Paneer (cottage cheese) in Sindhi kitchens, Beeh or Lotus stem or kamalkakdi enjoyed the Numero Uno position,where festive food was concerned. Beeh and Dingri (mushrooms) were supposed to be the food for family functions, marriage ceremonies, festivals etc, when nonveg was restricted . Here is an information about Lotus stem that I collected from few wonderful sites . Lotus roots (or stem) nourishes the blood, removes blood stasis and improves blood circulation.Consuming the lotus root also helps your liver function effectively. It is highly lauded for strengthening the heart, stomach and spleen. Apparently, drinking uncooked lotus…

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  • Dal Pakwan

    Dal Pakwan ~The most famous Sindhi Breakfast

    October 31, 2008 - By Alka Keswani

    First of all Belated Diwali Wishes to all the visitors and I hope this Diwali was as auspicious for you all, as it should be! Well, Every one must have celebrated Diwali in some or other way……mine was buzzing full of activities and I thoroughly enjoyed that! Pre- Diwali Days went in Cleaning and scrubbing every nook and corner of the house, followed by lots of shopping for D-Day! Diwali Day began with a Typical Sindhi breakfast which hubby dear kept avoiding from last many months, DAL PAKWAAN….obviously due to the calories it imparts. But knowing me, can I let…

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  • Patate wada|Batata vada

    October 27, 2008 - By Alka Keswani

    By now,my love for street food is very obvious to all the visitors of my blog,and i can still go on with many more recipes glorifying the variety, taste,aroma,easy accessibility and budget friendly costs of street food( hygiene concerns and stomach upsets could be overlooked) I can rave on and on about the variations available for each snack ,moving from one vendor to another. Patate wada,or aloo tikki or Batata wada to others…is one such snack that enjoy a very prestigious position amongst all the street food sold here in Mumbai.The most staple food to many ,this Wada makes a…

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  • Chaap Chhola~Chole Patties

    October 13, 2008 - By Alka Keswani

    There is a happening place, a bit far from our home called GOL MAIDAN (circular garden), which is famous for the Thela food (food sold on carts).The tangy panipuris and batar papdi are the most popular street food there, along with fresh juices, falooda ice creams, patties samosa and many more ! Just on the opposite corner of Golmaidan’s main gate is  Kishore patties waala, a person who started his culinary affair from a small thela and now is a proud owner of a huge shop.The pattise  (patties/patty) served there are cooked on a huge griddle swimming in fat that…

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  • A Fried Sweet~Lolo

    October 7, 2008 - By Alka Keswani

    This is one of unique and important festival in the Sindhi festival calendar. The festival is dedicated to Goddess Mahalaxmi, the Goddess of wealth and being celebrated during the “Shiradhs” – a time period of two weeks dedicated for paying homage to forefathers. Celebration of festival starts with tying “Sagaro” a thread belt compiled from raw thread with sixteen knots,on wrist. On the eighth shiradh, sagaro is untied To mark the end of festival a special worship prayer of Goddess Mahalaxmi is conducted in near by temple where all the ladies are gathered with sagara of all the family members.…

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  • Guaar Patata(Cluster beans with Potato)And Dhoklas for Tried and Tasted

    September 29, 2008 - By Alka Keswani

    Guaar or gavar or Cluster beans, is one green veggies that my son is not very fond of. Still when I add potatoes  to the guaar, he eats it without any fuss. Ideally Sindhi style Guar is made by first boiling the guar in an open pan, till soft. It is then mashed well by pounding with a whisker having a flat base (mandiyaro). A tadka of ginger garlic is made in a pan/ spiri to which tomatoes and spices are added. Once cooked, mashed beans are added and cooked further. The dish is little pasty or mush like. I…

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