Category Archives: Main Course-Vegetarian

Macaroni Patata – Fusion Sindhi Recipe

Macaroli Patata Tamate Je Dhagh Mein (The Traditional Sindhi Name)


One of my favorite recipes that I cook at home is Macaroni Patata. By favorite I mean not only it is yummy, it got me started blogging. Being interested in cooking I always visit blogs to find different recipes that I would love to prepare at home. It all started when I saw an event on one of the blogs, reading that post, got me thinking of this wonderful recipe which I prepared the very same day. The next day I sent the email with the recipe and tada… it was on the blog. By the way it was put up with the name of Haag12. I was so nervous that I did not want to reveal my name and that’s how I came up with the identity of Haag12 which really are initials of my maiden name and married name. Now, why not put up this traditional recipe on my own blog and I don’t have to hide my name :-D .

Here is a question that someone came up with, ‘How did macaroni’s get into traditional Sindhi Food?’ Indeed a very good question…An answer (a good guess)… Sindhi’s have always been very enterprising people. A lot of our bread winners travelled abroad (called Phoren in those days) and the good wives remained at home. The men on return would often bring goodies and once somebody happened to bring some macaroni’s (pasta). The good wife (one of our ancestors) came up with one of her bright ideas  :idea: and invented this recipe of macaroni and potatoes. Everyone at home loved it and thus Macaroni Patata became a traditional favorite recipe made over and over again in every Sindhi home. This is how macaroni’s got incorporated in Sindhi cuisine, a wonderful fusion of Italian and Sindhi foods. Here goes the recipe of Macaroni Patata …


·1 cup Macaroni (your preference)

·4 Tomatoes (medium sized)chopped

·2 Potatoes

·3-4 Table spoons Oil

·2-2½ cups Water for cooking

·1Tsp Cumin(Jeera)

·1 heaped teaspoon Dhania powder

·½ teaspoon Red Chili Powder (Add more if you want it spicy)

·½teaspoon Haldi powder

·Salt to taste

·½ teaspoon Garam Masala for garnishing

·1 tbsp chopped Cilantro/Coriander leaves

Adding a little Twist… (Optional)

·Leftover phulkas : Fry quarters of these phulkas till brown and crunchy(Tikkars)


·Peel and dice potatoes about 1½ in squares. Wash thoroughly.

·Wash and chop tomatoes finely. (You can use canned, pureed, stewed or blanched tomatoes).

·Turn on heat and place pressure cooker on stove.

·Heat oil in pressure cooker. When hot, add cumin and fry for couple seconds.

·Next add the potatoes, macaroni’s and chopped tomatoes.

·Then add all dry masalas, except garam masala.

·Keep frying (bhunoing) for about 5-7 mins.


·Add 2-2½ cups water and put on the pressure cooker lid.

·Let it whistle twice then lower the heat and simmer for about 3-4 mins.

·Ones the pressure is out open the lid.


·Garnish with garam masala and chopped coriander/cilantro leaves.

·Serve with plain Rice (Chawaran).


Add a little twist by dipping the crunchy fried phulkas (Tikkars) in the Macaroni Patata.

Note: You can always add more water if you want more gravy.

Make sure it is nice and soupy as it is fun to slurp the macaroni with rice.

Keep it simple keep it Sindhi.

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


Sai Bhaji – Sindhi Saag

Palak-Chana Daal Ka Saag

Spinach with Lentils



When one talks about Sindhi food, there are a few recipes that are often talked about a lot, like Sai Bhaji, Sindhi Karhi etc. These are not only favorites amongst the Sindhi’s but also liked by everybody else .They would be categorized as signature dishes. Sai (green) Bhaji (Vegetables), as the name indicates, makes one think of the greens, which is the main ingredient of this recipe. This combo/medley of the greens, chana daal and garlic… yum yumm yummmy. There are many ways to make Sai bhaji and still be called authentic. Some add vegetables along with the greens and others don’t. The end product Sai Bhaji is just delicious, no matter how you make it. This is normally eaten with Bhuga Chawaran or Plain Chawaran, Fried Potatoes, Raita and of course our Sindhi Papad.

Note: As we all know greens are a good source of vitamin A and beta-carotene. Research indicates that beta-carotene has an important and influential role in achieving and maintaining good health.




  • 1 bunch Palak (Spinach)
  • ½ bunch fresh Dill
  • Few sprigs of Indian Sorrel (Khatta) optional
  • 1-2 tsp Tamarind juice if Indian Sorrel is not available
  • 2 medium Tomatoes chopped and diced
  • 1 medium Onion diced
  • ½ cup Chana Daal
  • ½ tsp crushed Ginger
  • 6-8 flakes of Garlic finely chopped+1flake finely chopped for tadka
  • 1 fresh Green Chili finely chopped
  • 1tsp Jeera
  • 1tsp Dhania Powder
  • ½ tsp Red Chilies
  • ½ tsp Turmeric Powder
  • 1 cup Water
  • 2 tbsps Oil
  • Salt to taste




  • Wash and soak chana daal for about 15 mins.
  • Meanwhile cut and chop spinach, dill, and Indian sorrel. Wash thoroughly and drain.
  • In a pressure cooker add oil, diced onions and fry till pink.
  • Add soaked chana daal, tomatoes, ginger, garlic, green chili and all dry masalas except jeera. Cook this for a few mins till lightly browned.
  • Add washed and cut spinach, dill and Indian sorrel or tamarind stir till all greens are wilted.
  • Add water and pressure cook for 2-3 whistles and then let it simmer for 5-7 mins.
  • When pressure is out, take a hand masher/mashing kitchen tool (mandiharo –in Sindhi) and mash (not completely).
  • In a tadka pan heat oil, when hot add jeera and 1 chopped flake of garlic. Add this hot tadka to the blended/slightly mashed Sai bhaji.
  • The Sai bhaji is ready and should be grainy not smooth.


Serve hot with Bhuga Chawaran, (Sindhi fried Rice), Taryal Patata (fried Potatoes) and don’t forget the Sindhi Papad.


Keep it simple, keep it Sindhi.


This delicious healthy recipe goes to SWC – Cooking with Greens event hosted by Sowmya.



Bhuga Chawaran

Sindhi Fried Rice

Pyaaz Wale Bhune Chawal



A Sindhi recipe blog would seem incomplete without the recipe of Bhuga Chawaran and…..This simple rice recipe made with caramelized onions and a mix of whole spices (Garam Masala) is popular with Sindhis and other cultures as well. Traditionally this recipe is made on occasions and can be served with a variety of vegetables. A lot of us like to eat this with Sai Bhaji. But if you just feel lazy and not in a mood to cook anything besides the rice, don’t worry you will still be a winner. Bhuga Chawaran is always a hit any time you serve it. This rice dish tastes delicious by itself but you can serve it with pickle or plain yogurt or raita or our Sindhi papad. Enjoy the recipe of Bhuga Chawaran and eat it anyway you like, you are sure to love it






  • 1 cup Basmati or any long grain Rice
  • 1 Onion, peeled and chopped (diced)
  • ½ Tomato chopped
  • 1 tsp Jeera
  • 2 Bay leaves
  • 2 Green Cardamoms
  • 1 small piece of Cinnamon
  • 2 Cloves
  • a pinch of Turmeric powder
  • ½ tsp Red Chili powder
  • 1 ½ to 2 cups of Water
  • 1 tbsp of Ghee or Butter
  • Salt to taste



  • Wash and soak rice for 10 mins. Keep aside.
  • In a thick bottomed pan heat ghee, add jeera, bay leaves, green cardamoms, cloves and cinnamon stick. Fry for 15 seconds.
  • Next add chopped onion. Fry till golden brown.
  • Add tomato and fry for 2-3 mins.
  • Add the soaked rice, turmeric, red chilies, salt and cook over a low flame for couple minutes stirring gently.
  • Add 1½ to 2 cups of water and cover the pan with a lid.
  • Cook till almost ¾ of water is evaporated. Reduce the heat to low and cook rice till tender and done.
    Serve hot plain or with your favorite vegetable, raita or plain yogurt, but don’t forget to serve the Sindhi Papad.

    Keep it simple, keep it Sindhi.