Cooking time: 20 mins
Just as I am new to Blogging, there are many that are new to the world of cooking Sindhi food the Sindhi way; I mean the bachelors, youngsters and others. The staple food for most of us is rice. Rice is available in a lot of varieties. They all look and cook differently. But surely everyone has their own favorites. My favorite is Basmati, because of its aroma, long grain and texture. Rice can be served just plain white, with any gravy dish or lentils/dals, even as biryani or pullaos. Rice can also be served by itself, as a comfort food as well as a dessert. As a child I loved eating rice sprinkled with sugar. A lot of sindhis love to eat rice with papad. Each small bowl (35gms) of rice without added fat is equivalent to about 110 calories. Enough said. Let’s get going with cooking rice.
P.S. The next blog coming up is related to Plain Rice.
- 1 cup Rice Basmati or any long grain rice
- 2 cups Water
- ½ to ¾ tsp Salt
- 1 tbsp fat (Ghee)
- Wash and soak rice for about 5-10mins in a bowl.
- In a container take 2 cups of water, add rice and salt. Let it cook.
- When almost ¾ of the water is evaporated, lower the flame. Cover and let it simmer for another 8-10 mins.
- Heat the fat in a small container and pour this fat over the rice.
- Serve hot with ………..
Tip for Fluffy Rice:
If you want fluffy rice (churiya chawaran in Sindhi), cook it in a lot of water (6-8cups), till tender. Strain out the water using a strainer. Run cold water over it to stop the cooking process. Lay the rice on a flat container to cool further. Add a dab of butter when serving. This rice can be reheated in an oven and will not stick at all. Add some Saffron and you have fluffy rice as served in restaurants.
Rice is cooked straining out the excess water. When you use exact measurements there is no need to remove any water. By removing the water one does get the excess starch out, which is the traditional Sindhi way of cooking rice.
Keep it simple, keep it Sindhi.
A refreshing summer drink made with rose flavored milk
Gulabi Kheer Mein Ice-cream Faloodoh
Level : Easy
Assembly Time : 15 mins
(Taking photo editing lessons and this is what I have come up with my original pictures)
For the last couple weeks I have posted recipes on my blog. I have been cooking for a very long time and have many more that I will post. This particular one, I will blog today, means a lot to me. As most of you have read that I am not a person with technical knowledge, but there are some people who help me all the time. One such person is my niece who has been very kind to help me work on this venture of mine. She has taken out time from her busy schedule, sometimes on her holidays. While this page was being setup she was always there to do the editing and all that was needed to get this started. Even during my visits to India she is always there for me, to help me out with my shopping and even receiving and dropping me off at the airport. She has done a lot for me. This treat will be my way, in a small way, to thank her for her time and effort that she has put into everything she has done for me. It’s her birthday this week. Cheers, Sonali, this one is for you. HAPPY BIRTHDAY TO YOU…Hope you enjoy this one dear.
Enjoy this great and easy recipe of ROYAL FALOODA.
- Rose Syrup: 4-5 tbsp
- Sabje ke beej / Tukmaria: 4 tbsp
- White Falooda: Heaped Handful
- Milk : ¾ Glass
- Vanilla Ice cream: 1Big Scoop
- Crushed Ice: 2 Tbsp
- Tall Glass
- Long Handle Spoon
Sabje Ke Beej: These are black seeds available in any Indian grocery store.
Soak a handful of these seeds (overnight if possible) in water. They grow a transparent jelly around them after they are soaked. A small handful yield a lot. These can be stored in the fridge for a couple days.
Rose Syrup: Store bought is ok.
- Sugar: 2 cups
- Water: 1000 ml
- Rose Essence: As required
- Rose Water: 3 tbsp
- Red or Pink Color
- Boil sugar and water for few minutes till sugar dissolves. Let it cool. Add rose essence, rose water and food color. Cool and store in jars and use as needed.
- Corn Starch/Corn Flour: 7.5 Tbsp
- Water: 400ml
- Sev presser
- Ice cold water with ice cubes.
Mix corn starch with water. Put it on the stove and cook it, stirring continuously on medium heat. Cook till thick but of transparent consistency. Keep cooking till it leaves the sides of the pan, almost like a ball. Put this hot mixture in a sev presser and press it with the handle into a container with ice cold water and ice. This falooda sev should be kept in water all the time. Add one or two tbsp of sugar to get that corn flour taste out. Serve cold. This can be stored for 1 or 2 days only.
Vanilla Ice cream: Store bought will do, except no Vanilla Bean, French Vanilla will do ok too.
ASSEMBLY OF ROYAL FALOODA:
- In a tall glass put the soaked subje ke beej.
- Now add some crushed ice cubes over that.
- Next add white falooda over that.
- Add rose syrup after that.
- Fill the glass with milk, ¾ full. Tilt it so the rose syrup remains on bottom.
- Top it with a big scoop of Vanilla Ice cream.
- Garnish if you like.
- Mix & Enjoy this cold simply delicious Royal Falooda.
Keep it simple, keep it Sindhi.
A version of Sanha Pakora
Fritters made with bread and yogurt
Bread ke bhajiye
Cooking time: 30mins.
April showers bring May flowers, that’s what we all say in April. The lawn outside has turned green with all the rain, the weather still remains gloomy and the pollen count… I am not even going to mention that. I have come home from work and had a chat with Alka of Sindhirasoi.com. My brain just won’t function the way it would when the sun is shining. I just couldn’t think what recipe I should dedicate for her. She likes spicy food, Hmmmm…
A call from my hubby: what’s for dinner?
Answer from me: just simple Bhindi Basar. (Blog coming soon)
Hubby: you mind if I invite somebody.
Answer from me: not a problem.
Phone conversation ended.
Somebody is coming home for dinner. Just a simple meal didn’t sound good to me at all. Now I have 2 issues here, something more for dinner tonight and something spicy for Alka. I have to come up with an idea, I have to, I have to…Come on think I said to myself. Hitting 2 birds with one stone is going to be a difficult task. I hear the sound of thunder and the rain coming down and hitting against the glass window. That’s it, just struck me as lightening, rainy days are pakora days. I could do some kind of pakoras for her this would solve both the issues. I can have the perfect spicy snack that I will be able to blog too. I can serve Phulka/bhaji and some spicy Pakoras with chutney. But what kind should I make? Not the same ones we eat everyday. Now what is there in the refrigerator that I can cook quickly and that too with a twist? Bread,Yogurt that’s what I see, ok done! Decided. Now I have the perfect Sindhi recipe for her. Here it goes; this is especially for you, Alka and for all our visitors.
- Dahee Dabalah Ja Pakora
- Curds: 3 tbsps
- Bread: 6-7 slices (Preferably 2-3 days old bread)
- Besan: 4 heaped tbsps
- Onions: 2 medium diced
- Green Chilies: 4-5 thinly chopped/sliced
- Coriander leaves: 3 tbsp chopped
- Ginger: 2 slices finely chopped
- Mint leaves: 6-7 optional
- Jeera: 1 tsp
- Haldi powder: ½tsp
- Red Chilies: ½ tsp
- Anar Dhana: 1tsp crushed
- Full Dhania: 1tbsp
- Soda-bi-carb: ½ tsp
- Salt to taste & oil for Frying
- Soak bread with curds, water salt and haldi. Keep aside for 5-10 mins.
- Chop onions, coriander, ginger and green chilies and mix together.
- Take besan, crushed anar dhana, full dhania, jeera, soda-bi-carb, red chilies and mix together.
- Next, mix all the three above steps and make a batter by adding water. Add salt to taste.
- Fry little dumplings in hot oil till golden brown.
- Drain on a paper towel.
- Serve hot with your favorite green chutney, meetha chutney or tomato ketchup or all.
- Enjoy these tasty soft on the inside and crunchy on the outside pakoras on a RAINY DAY.
Keep it simple, keep it Sindhi…
On this day of Vaisakhi, Karahow Prasad is my first blog on Simply Sindhi Recipes.com
Karahow Prasad – Atte Jo Serro (Traditional Sindhi Name)
Atte ka Halwa
Cooking Time 20 mins.
This is a soft golden brown oil based Prasad made out of wheat flour, sugar and ghee that is offered to every visitor at the tikana (Guru’s darbar).Karahow Prasad is a sacred treat that must be prepared according to rituals like cleaning up the cooking area and cooking utensils. It is usually made while reciting the sacred scripture (we will just keep the name of our lord in our mind, and am sure it will be as delicious as it always is) and is covered with a white cloth after preparation. It is kept near the Guru Sahib and is served after the Guru Patth.It is served to everybody after you have said the sacred name satnam sahi. This Prasad is also prepared at home for satyanarayan fast, birthdays and other religious/special occasions. Karahow Prasad is not only made by the Sindhis, but also by Sikhs and Punjabis. The aroma of this tasty Prasad is just too…
- 1 cup whole wheat atta
- 1cup ghee/ unsalted butter
- 1cup sugar
- Few cardamoms
- 3.5 cups of water
- Assorted nuts for garnishing
- Take a large kadai add butter/ghee .Let it melt.
- Add the atta and cardamoms, Roast this mixture on low heat till it is nicely brown.
- After it is browned very well and you get an aroma. Add water and sugar to this mixture.
- Let it cook for few mins on slow till the mixture leaves the sides and the ghee starts to separate out.
- Put it into a serving dish and garnish with your favorite nuts.
- Serve to all your friends and family.
Keep it simple, keep it Sindhi.