Monthly Archives: June 2009

Pav Bhaji – A Mumbai Street Favorite


Spicy Mixed Vegetables with Buttered Rolls





Ok! :-)  Ok! :-D  I know it’s a Sindhi blog ;-) . Two reasons for this recipe, a “ Mumbai Street Food” event is announced and secondly I just can’t resist street food. This recipe will be sent as an entry to RCI event. I have been getting loads of email requests for other types of recipes besides traditional Sindhi recipes, so once in a way I will be putting up recipes that are not traditionally Sindhi and yet are a favorite of almost everyone. This way my visitors will get delicious and mouth watering food recipes every time they visit my blog.

Coming to my point, I am from Mumbai and I studied at Nirmala’s by New Marine Lines. Often on my lunch break I and my friends would stroll down to the famous KHAU GALLI where we would get the yummiest food. You could find every kind of street food. The aroma of Khau Galli still lingers. Oh, my! I used to have a great time enjoying all types of street khana peena. I still crave for those foods whenever I think of Indian food. I am looking forward to my visit to Mumbai this summer and to have a great time eating all the yummy, tasty, delicious street food. So let me cut it short and start with my favorite food I used to have at Khau Galli — Pav Bhaji.

Pav Bhaji is a very popular dish in every Indian city. Road side vendors cook this spicy mixed vegetable on the spot on a big tawa, also known as griddle, over large stoves and then serve it with warm, tawa toasted buttered bread rolls.


Ingredients for Pav Bhaji:

·         4 Medium Sized Potatoes peeled and diced

·         ½ Cup Peas

·         ¼ Cup French Beans chopped

·         1 Medium Carrot peeled and cut into cubes

·         ¼ Cauliflower cut into flowerets (optional)

·         1 Medium Green Bell Pepper/Capsicums seeded and diced

·         2 Medium Onions finely chopped

·         1 Small Onion finely chopped for garnishing the Pav Bhaji

·         4 Medium Tomatoes finely chopped

·         ¾ Stick or 100gm Butter (divide into 2 portions)

·         1 dab Butter to top Pav Bhaji

·         2 Tbsp Dry Pav Bhaji Masala (Recipe given below) or use your favorite brand.

·         1 Tsp Ginger Paste

·         1 Tsp Garlic Paste

·         1 ½ Tsp White Vinegar

·         1 Tsp Red Chili Powder

·         1 Tsp Cumin Powder

·         ½ Tsp Cumin Seeds

·         1-2 Cups Stock from Boiled Vegetables

·         1 Tbsp Cilantro/Coriander Leaves chopped finely +1 Tsp for garnishing

·         Juice of 1 Lime/Lemon

·         Few wedges of Lime/Lemon for garnishing

·         Salt to taste

·         10-12 Small Pavs/6 Kaiser Rolls (Use rolls that have least amount of sugar) these rolls should be slit in halves.

·         ½ Stick of Butter for Tawa toasting the Pavs/Rolls

·         2 Tsp of Red Chutney


Ingredients for Dry Pav Bhaji Masala:


·         1 Tsp Coriander Powder

·         1 Tsp Red Chile Powder

·         1 Tsp Cumin Powder

·         ½ Tsp Black Pepper powder

·         ½ Tsp Dry Mango Powder (Ambchoor)

·         2 Bay leaves (Tej Patta)

·         3 Cloves

·         ½ inch pc of Dry Ginger

·         1 Star Anise

·         ½ Tsp Fennel Seeds

·         ½ Black Cardamom (only seeds)

·         ½ inch pc of Cinnamon Stick

·         ½ Tsp Chaat Masala


Slightly roast these ingredients and grind into a fine powder. You can store in an air-tight container and use when needed. This should yield about 3 Tbsps. This is the Dry Masala I have used. You can make it easy on yourself and use one of the store brands. My Favorite brand is Everest.


Ingredients for Red Chutney:

·         1 Small Onion chopped finely

·         3 Tsps Red Chili Powder

·         8 Flakes garlic made into a paste

·         ½ Tsp Cumin Seed Powder

·         1 ½ Tsp White Vinegar

·         ½ Tsp Kalonji (optional)

·         1 Tsp Butter


Mix all ingredients for red chutney and cook for about 5 mins. This chutney can be used to top Pav Bhaji just to give it an extra twist and for those who want it spicy. I omit the red chili powder while cooking the Pav Bhaji, this way the kids get their share of the street food and then for the adults and the daring add as much as your palate can take.


Method for Bhaji:

·         Pressure cook potatoes, beans, carrots, cauliflower.2 whistles should be fine.

·         Once the pressure is released separate stock and Vegetables. Save the stock.

·         Mash the boiled vegetables slightly. Keep aside.

·         In a pan heat ½ of the butter, add cumin seeds and onions. Sauté till pink.

·         Add the chopped diced green bell peppers and sauté for another 2 mins.

·         Next add the boiled and mashed vegetables and white vinegar. Mix well and keep the prepared vegetables aside.

·         In another pan add the other half of the butter, chopped tomatoes, ginger paste, garlic paste, dry pav bhaji masala, cumin powder, red chili powder and salt as required. Fry this masala for a few mins.

·         Mix the prepared vegetables that are kept aside with the fried masala.

·         Add stock and mix well. Simmer for few mins.

·         Stir in juice of I lime/lemon and the chopped cilantro.


Method for Tawa toasted Pav:


·         On a hot skillet add some butter immediately place the slit pav/roll over that and let it brown for a min. Turn and do the same for the other side.

·         Repeat with the rest of the rolls.

·         Serve hot with Pav Bhaji


To Serve Pav Bhaji:

·         On a serving platter put Bhaji, garnish with chopped onions, cilantro/coriander leaves, red chutney, dab of butter and a lemon wedge.

·         Serve hot with tawa toasted pavs/rolls.

·         Enjoy Pav Bhaji, A Mumbai favorite from Simply Sindhi Recipes.

Keep it simple, keep it Sindhi.


Pav Bhaji by Avisha goes as an entry to Lakshmi’s RCI page event being hosted by Served with Love-Aquadaze


KOKI/LOLI – An Everyday Sindhi Breakfast



Masale Wali Roti

Spiced Indian Flat Bread





Yesterday was a very special day for me :-) . I had a wonderful time with my family. My gratitude and thanks go to my friends, family and my viewers who took time to call and wish me on this special day :-D . Obviously having a blast got me a little out of schedule with blogging. But, nevertheless, I will not put my friends and viewers down. So here is a simple Sindhi breakfast recipe.


A popular breakfast served in Sindhi homes (almost everyday) is Koki. Some Sindhis call it Koki and others call it Loli. Two names for one recipe? Sindhis, like other cultures, have different communities and since they come from different regions of Sindh there are more than one name for the same recipe. The community my parents come from is Sukkhar. My mother called it Koki and so I go by the same. Koki and Loli are one and the same, whatever you call it.


Koki/Loli is just a thick paratha infused with onions, cilantro/coriander, mint, chilies….In a Sindhi home this is a simple traditional breakfast and is liked by all. It can be kept without refrigeration for about one day and so Koki/Loli is also good for picnics or while travelling long distances and can be eaten not only as a breakfast but as a snack too. Here goes the recipe for KOKI/LOLI….


  • 2 cups Wheat flour
  • 1 medium Onion finely chopped
  • 1 green Chili finely chopped
  • 1 tbsp. Coriander leaves finely chopped
  • 1 tbsp Mint leaves finely chopped
  • ½ tsp Red Chili powder
  • 2½ tbsp Ghee/Oil  
  • ½ tsp Cumin seeds
  • ½ tsp Annardana(optional) slightly crushed
  • Salt to taste
  • Ghee/Oil for rubbing on Koki


  • Chop onions, green chilies, coriander leaves and mint leaves very fine.
  • Sieve flour and add salt, annardana (optional),cumin seeds, red chili powder, onions, green chilies, coriander leaves, mint leaves and ghee(excluding ghee for rubbing on Koki )
  • Mix well and add very little water, knead into stiff dough.
  • Divide the dough into 6 even sized balls.
  • Roll each one with a rolling pin like a thick paratha and prick the Koki with a fork. This will ensure cooking of the Koki from the inside.
  • Heat a tawa. Put some ghee/oil on it.
  • Place Koki on this hot tawa and cook on medium flame on each side adding a little oil or ghee from sides, until small brown dots appear on surface (this will take a couple mins).
  • Use a flat spatula (In Sindhi we call this Khurpi) to press Koki as this will help in cooking the inside as well as to get a crisp texture on the outside. Cook till both sides are done with spots all over and nicely browned.
  • Serve hot with Yogurt/Curds or Tea or Chundha/Pickle and Sindhi Papad.

Keep it simple, keep it Sindhi.

Mithi Dabalah

Sindhi Shahi Tukde

Sweet Fried Bread


This past weekend our Sindhi potluck group met and we decided to cook only authentic Sindhi food. Oh my! We had a ball eating all the wonderful Sindhi food. Well, some of the friends in the group that could not attend missed one heck of a great Sindhi dinner. Yummy khadho (food) like Sindhi Karhi, Patate ja Tookah, Wadis, Peas/Paneer, Boondi Jo Matho (Raita), fried papad and then the most favorite dish was the dessert, a traditional, divine, Mithi Dabalah.

So what is this dish and how does one make it. Mithi means sweet and dabalah means bread. Simple… easy… Yes it is…  Mithi Dabalah is a delicious and a very decadent Sindhi dessert. I would call it a version of the Shahi tukde. Traditionally this dish was made with leftover bread. God love our dear ancestors who came up with this wonderful creation (A Moghul influence that’s what I believe) which is a favorite amongst Sindhi’s. Because of the popularity of this sweet dish it is now served at weddings, celebrations and parties. This easy and simple recipe is an absolutely perfect dish even at small gatherings and parties because it can be made in advance.

Mithi Dabalah traditionally was made by frying bread and dipping it in warm sugar syrup and eaten as a breakfast or as a snack. Now we have modified this by adding Rabadi over the fried sweetened bread flavored with cardamoms and then topped with nuts. In India they top this scrumptious dish with Varq (Edible Silver Foil). You can even try it with another twist, like topping the fried sweet bread with ice-cream and then use your imagination with other toppings. So here goes the recipe of Mithi Dabalah…


  • 8-10 Slices of bread cut into triangles and fried
  • Oil for frying bread
  • 2 Cups Sugar Syrup
  • 1tsp rose water
  • 1 cup Rabadi
  • 5 green Cardamoms or 20 seeds
  • 10-12 Pistachio nuts chopped finely

Method to Make Sugar Syrup:

  • 2 cups Sugar
  • 1 cup Water
  • In a saucepan on medium heat, combine sugar and water to make sugar syrup. Boil until the sugar is completely dissolved and thick syrup like consistency has been achieved, add cardamoms and rose water. Keep warm until needed.

Method to Make Rabadi:

  • 5 cups of milk
  • 1/2 cup sugar
  • In a heavy bottomed pan boil milk. Keep stirring constantly so it does not stick onto the bottom and sides of the pan. Reduce to 1 cup and then add sugar. Boil for 1-2 mins more and remove from heat. Let it cool and refrigerate. Use when needed.

Method for Fried Bread:

  • Trim the edges of the bread slices and cut them into four triangular pieces.
  • In a frying pan heat oil, deep fry the bread pieces to a golden brown color.
  • Remove from frying pan and place the fried bread pieces over some tissue, so the excess oil is soaked out.

Assembly of Mithi Dabalah (Sweet Bread):

  • Using a slotted spoon, drop the crisp golden fried bread triangles into the warm sugar syrup for a few minutes.
  • Remove the bread triangles from the sugar syrup and transfer to a serving dish.
  • Top with prepared Rabadi and chopped pistachio nuts.
  • Enjoy this Mithi Dabalah warm or chilled anyway you want.

Keep it simple, keep it Sindhi.

Bedhe Je Bhurji – A Sindhi BLD

Ande Ki Bhurji

Spiced Scrambled Eggs



I had such a terrific fun filled time with family from India over at our place. I felt lazy and tired and was in no mood to go grocery shopping after such a hectic weekend. But life has to go on and I had to go to work as usual and then jump back into the routine of cooking to get going. But what to cook…??

A simple dish should serve the purpose. With no vegetables in the refrigerator, I had to scramble up something. I did not want to be really bothered with cooking that would involve a lot of time. The rains only worsened the mood for the day. So on a cold rainy spring day, BLD (breakfast, lunch or dinner), any time meal would be a fantastic choice.

Bedhe Je Bhurji, would just be right on a day when you come home late from work or you are too tired or feeling lazy like the way I am feeling today. If one has to describe Bhurji it is just whisking and cooking up eggs with some dry masalas. Bedhe Je Bhurji can be relished at any time of the day. This dish uses the simplest ingredients that are stocked up at home like eggs, onions, green peppers tomatoes and cilantro. This can be eaten in a variety of ways,

1) Eat it in/as a sandwich for breakfast.

2) Eat it just by itself as a snack.

3) Eat it as a side dish with rice & curry for lunch/dinner.

4) Put Bhurji in tortillas with some chutney and ketchup and eat it as a wrap.

5) Eat it with rotis or phulkas.

Note: This is such a unique dish, if you don’t want the eggs, substitute with paneer and you have a vegetarian Paneer Bhurji.

Want a low cholesterol recipe, omit out the yolks from the eggs.

Even better, if you want a low calorie recipe omit the butter and cook with just 1 tsp of oil.

Need something healthier, add some veggies.

Enjoy this BLD anyway you like….


  • 4 Eggs
  • 1 Medium Onion finely chopped
  • 1 Medium Tomato diced
  • ½ Green Pepper (Capsicums)
  • ½ cup Milk
  • 1 green chili chopped finely
  • 1 tsp jeera
  • ½ tsp turmeric powder
  • ½ tsp red Chili powder
  • ½ tsp coriander powder
  • 2 tbsp oil
  • 1 tbsp butter
  • Few sprigs of fresh Cilantro finely chopped
  • Salt and pepper to taste


  • Heat a non-stick pan on medium heat and add the oil. Add jeera and chopped onion. Sauté until onion turns translucent and pink.
  • Add chopped tomatoes, green peppers, green chilies, red chili powder, turmeric powder and coriander powder. Sauté for 1 min.
  • Add salt and pepper as per taste.
  • Break the Eggs into the pan directly. Stir once and wait until the eggs begin to set.
  • Add milk and stir gently so that the eggs break up, and once the eggs are set completely the scrambled egg pieces will start to get coated with the spices. Now stir constantly and cook the eggs till dry or up to desired consistency.
  • Add the cilantro leaves, butter and mix well.
  • Serve hot with bread for breakfast or with phulka as a meal or as a wrap.
  • Serve it anyway & anytime you want, it’s a BLD (Breakfast, Lunch, and Dinner).

Keep it simple, keep it Sindhi.