Tuesday, May 3, 2016

Besan wali Mirch

BM # 64
Week : 1 , Day: 2
Theme: Pickles and Preserves
Cuisine : Rajasthani

After working on a month long Marathon of sweets in our Journey through Cuisines, we definitely needed something hot and spicy. So I begin the BM 64 with a spicy note. For the first week I have chosen to make Pickles and Preserves.

The Besan wali Mirch is a chilly from Rajathani Cuisine and adds a zing to the regular meal. I love it when I find the food boring or bland. The mirch can be any quality, you could use spicy ones, milder ones, all depending on your taste and availability. This recipe is so quick and instant and equally delicious that you would go right away to get it done. I don't know if I can call it a pickle or a preserve, but it definitely has a good shelf life of a good fifteen days, may be more in cool climate. You surely need to refrigerate it.

Besan waali Mirch

10-12 green chillies
2 tbsp Besan
Salt to taste
1/8 tsp coriander powder
1/8 tsp red chilly powder
1/4 tsp dry mango powder
2 tsp oil

Wash and wipe the chillies.
Make a slit, making sure you do not slit through, leave the chilly intact.
Mix all the spices with Besan.
Stuff the mix in the chillies.
Heat a pan , add oil and place the chillies.
Cover and cook on slow flame.
Sprinkle some water, to avoid burning.
They should be done under 10 minutes.

Note: You can leave them outside for about 2 days but if you store in a refrigerator they might last you over 15 days.
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Monday, May 2, 2016

A to Z , 26 Traditional Sindhi Sweets

We are a group of Bloggers running marathons month after month. We normally blog thrice a week but April and September are our special months, where we blog everyday except Sunday. This April we decided to choose our a region and cook alphabetically. 

Sindh is a state in Pakistan and it was during the 1945 partition that most Hindu Sindhi's came to India. Sindhi's who were once rich zamindars had to struggle to meet ends. I have heard nerve wracking stories from my grandmother and parents. Sindhi's are hard working and great business men and as a result have come up and you shall find them all over the globe. 

The new generation is at a loss as they are not acquainted with Sindhi Culture and food. I have tried my best to get all Sindhi Sweets in one place. Sindhis have different communities , traditions, customs and food , so the recipes may vary.

Hope you enjoy this virtual treat and this is a helpful post.

Thanks Valli for giving me an opportunity to learn what I had been wanting to since years.

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Saturday, April 30, 2016

Z - Zarda / Sweet Rice

BM # 63
Day : 26
Theme: Regional Cuisine
Cuisine : Sindhi

We are at the last day in our Journey through the Cuisines. Time has flown by and I can't believe we are done with this month long marathon, where I have posted all Sindhi Sweets. It definitely was challenging , but in the process I have learnt all the sweets which I should have learnt long back. Thanks Valli for giving the opportunity ! Coming to the last post I have Zarda. I am also linking this post to the A-Z Challenge.

Zarda is a traditional sweet dish from Pakistan prepared by boiling rice with orange food color. The name Zarda comes from Persian and Urdu . 'Zard' meaning yellow. Zarda is typically served after meals, specially at weddings. One can make it at home and store in frig to be served as a dessert.

After the 1947 partition most of the Hindu Sindhi's migrated to India but the Muslim Sindhi's stayed back in Pakistan. Zarda is a dish mainly prepared by the Muslim Sindhi's, where as Tahiri is a prepared by Hindu Sindhis. We have another version of Zarda which is a The Kashmiri Zarda. The Pakistani Zarda is made with orange peels and orange color, but the Kashmiri Zarda is yellow and made with saffron. It's hard to compare the two, as both are rich and absolutely delicious. The orange flavor in the Pakistani Zarda and the saffron flavor in the Kashmiri Zarda, both highlight the dish.


250 gms basmati rice
1/4 tsp orange food color
Peel of 1 orange
300 gms sugar
1/4 cup pure ghee
3 cardamons
3 cloves
1 cup mixed dry fruits
( almonds, pistachios,walnuts, raisins, dry coconut slices )
1/2 tsp orange essence
1 Silver leaf (optional)
3-4 Glazed cherries

Wash and soak the rice for 15 minutes.
Put a pot full of water to boil.
As soon as the water boils add the food color and orange peels.
Let boil, add rice.
Let the rice cook to 80%.
Drain the water and discard the orange peels.
Put the rice in another bowl and add sugar.
Mix well.
Heat a pan and add ghee.
Throw in the slightly crushed cardamons and cloves.
Add nuts and roast lightly.
Add raisins , lastly add coconut slices.
Immediately add the rice that has been mixed with sugar.
The sugar will ooze out water.
Cook on very slow fire till all the sugar water has been absorbed and the rice is done.
Serve garnished with more nuts , silver leaf and glazed cherries.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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Friday, April 29, 2016

Y - Yogurt Fruit Cocktail / Matho

BM # 63
Theme: Regional Cuisine 
Cuisine : Sindhi

Now this is one alphabet which left me with sleepless nights. My maximum research was for the alphabet 'Y '. I thought of using the English word Yogurt, but since I was doing sweets I dropped it. It was on one of my chats with Alka that she hit the nail on the head. She told me that we have a Matho which is sweet and I could use it under Y. She gave me the recipe which is by Dr. Aroona Reejhsinghani, who is a famous writer with 226 books ! I am also linking this post to the A-Z Challenge.

I used the recipe but tweeted a little by adding some fresh fruit to it. While doing Buffet on the Table, I did a post on Thadri the Sindhi festival,a festival where we cook a day prior to the festival. On Thadri day no fire is lit. This Matho is a part of the Thadri Menu. Some families make salty Matho, while some make sweet. This Matho has a hint of salt, pepper and mustard along with sugar. It also has gram flour vermecilli, which is mildly salted, but without any other spice and is easily available in the stores as Bhel Sev . The Matho needs a little resting time for the flavors to infuse.

For me trying a Matho with salt and sugar , spices ,fruits and nuts was totally new and truly delicious.

Yogurt fruit cocktail / Fruit Matho

21/2 cups curd, whisked
4 tbsp sugar
1/4 tsp black pepper powder
2 tsp ground mustard
1/2 tsp salt
2 tbsp coriander leaves
1 cup gram flour strings, Sev
2 tbsp sliced pistachios
2 tbsp raisins
Few grapes

Beat the curd with 3 cups of water.
Add all spices.
Mix well, adding the rest of ingredients.
Let stand for at least 30 mins for flavors to infuse.
Serve chilled.
Garnish with fruit and nuts.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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Thursday, April 28, 2016

X - Xtra Sweet ! Mithi Boondi /Tiny sweet gram flour dumplings - Sweet served with Sindhi Kadhi Chawara

BM # 63
Day : 24
Theme: Regional Cuisine 
Cuisine : Sindhi

Ah! we are on the toughest alphabet 'X' in our Journey through Cuisines. Frankly speaking I did not do any research on this one, I knew we do not have any words with the alphabet 'X ' in Sindhi script. So I decided to give you the Xtra sweet ! Sweet that is served with the Sindhi meals.I am also linking this post to the A-Z Challenge.

You all are familiar with the famous Sindhi Kadhi Chawara , this is the normal Sunday lunch in most Sindhi homes. Normally in routine, we do not serve any sweet with it, but Mithi Boondi is a sweet which is served on special occasions or during weddings.

The Sindhi's normally pour Kadhi over rice , add a couple of spoons of boondi and enjoy the meal. Boondi are small gram flour dumplings, fried to a golden and then immersed in sugar syrup. The sugar syrup should be just enough to be absorbed by these dumplings. This is flavored with cardamon. Pistachios could be added for that nutty flavor.

Mithi Boondi

1 cup Besan
1 tsp ghee
1/2 cup water
Ghee for frying

1 cup sugar
3/4 cup water
Cardamon seeds
Saffron threads


Add 1 tsp ghee to the sifted Besan
Add water gradually and making a thick batter.
Keep aside.
Heat ghee .
Hold a large meshed strainer over the ghee and pour the batter into it.
Press the batter a little at a time, you shall see tiny balls in the ghee, fry from low to medium.
Remove with a slotted spoon and put them into the sugar syrup.
Repeat making these tiny balls till the batter gets over.
Set aside till all the boondi has soaked the syrup.
Mix in the cardamon seeds and garnish with pistachios.

Sugar syrup
Put sugar in pan with water.
Boil till the sugar dissolves and forms a one thread consistency syrup.
Remove from heat and add the crushed soaked saffron strands.

Make sure to wash the strainer every time you finish pouring in one batch.
To restart you should have a clean strainer.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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Wednesday, April 27, 2016

W - Wanwah ji Kutti / Dry Fruit Powder

BM # 63
Day : 23
Theme: Regional Cuisine
Cuisine : Sindhi

With the letter W , I have made Wanwah ji Kutti. This is normally made at the time of a wedding in the family.

Sindhi weddings are one Bollywood affair. Pre wedding celebrations start three to four days prior to the D Day. On the eve of the wedding day some rituals are held at both the bride and grooms house.

In the boys house all relatives and close friends put oil on the grooms head and tear his clothes. This signifies casting away the old life and beginning a new one. This is a very hilarious ceremony where the groom normally wears nice tight jeans , which probably is the third layer. Everyone just waits to tear these clothes, mind you, scissors or sharp tools are totally forbidden.

Wanwah ji Kutti is made by both , the bride and grooms side . When these rituals finish, the Kutti is fed to the groom by his mother. She takes a big amount of Kutti in her palm and the groom tries to eat from it, after a bite , the rest is added back to the bowl.this Kutti is first fed to the most eligible bachelors .and then distributed among everyone. A similar ritual is followed in the brides house also.

Post Wanwah ceremony the groom or the bride are not allowed to move out, but definitely a lot of singing and dancing and partying takes place.

Wanwah ji Kutti is made with lots of dry fruits which are coarsely crushed, along with candy sugar, Cardamon and Choori. Some people even use edible gum to it. I remember when my son was getting married we made a big bowl of it and everyone really enjoyed it. There's is no fixed measurement , one can vary the proportions to suit ones taste. You don't need to have a wedding to make this Kutti, you will simply love to eat it , specially for breakfast. 

I am also linking this post to the A-Z Challenge.

Wanwah ji Kutti

1/4 cup Choori
1/4 cup almonds
1/4 cup cashews
1/4 cup pistachios

1/4 cup dry dates, pitted
1/8 cup sugar candy or according to taste
1tsp cardamon powder

Roast the flour for choori.
Do not add any sugar.
Grind half the sugar candy to a fine powder.
Coarsely grind the dry fruits.
Mix the Choori ,dry fruits, powdered sugar candy, sugar candy and cardamon powder.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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