Tag Archives: Potatoes

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.

Sehyoon Patata – A Unique Sindhi Breakfast

Meethi Seviyaan Aur Aloo

Sweet Vermicelli and fried Potatoes


It has been over a week that I have not blogged a single recipe. Shopping and packing is to be blamed for this. I have been extremely busy and at the same time very excited about my trip. I will be taking a short break from blogging as I will be going out of the country. Whilst I am gone for 3-4 weeks, I thought I should put up a traditional and unique Sindhi recipe.

I have called this unique because the recipe is a combination of savory and sweet. …Serve this for breakfast, brunch, lunch or dinner. You can serve it for any occasion like marriage, Chhatti (sixth day ceremony), a puja at home, festival time (especially Holi) it goes well anytime. Sehyoon (Seviyaan) is served not only by Sindhis, but also by other Hindus and Muslims. Sehyoon is a Sindhi word for Vermicelli and is well known as seviyaan. The best part is, it’s simple to make and absolutely yummy and delicious.

Sehyoon Patata is basically roasted vermicelli cooked with water, cardamom pods and topped with chopped dry nuts served with fried, slightly spiced, potatoes. Without any further ado, I am off to cook Sehyoon Patata so I can blog the recipe as quick as possible. Here is  the recipe for Sehyoon Patata.

Ingredients for Sehyoon (Seviyaan):

  • 1 cup Vermicelli (Bambino Variety)
  • 1 1/3 cup Water
  • 4 tbsp Sugar
  • 3 pods Green Cardamoms
  • 2 tbsps Ghee or unsalted Butter
  • 2 tbsp chopped dry Fruits (almonds, cashews, pistachios)

Method for Sehyoon:

  • Heat ghee in a heavy bottomed pan.
  • Add sehyoon/seviyaan, cardamoms and cook over low heat stirring constantly till golden brown.


  • Add water and sugar stirring gently.
  • Cover pan and let it simmer about 8-10 mins till all water is absorbed and all the sehyoon is cooked till soft
  • Garnish with dry fruits.


  • Serve hot with Taryal Patata/Fried Potatoes

Ingredients for Taryal Patata:

  • 2 medium Potatoes peeled and diced
  • ½ tsp red Chili powder
  • 1 tsp Coriander powder
  • ¼ tsp Haldi powder
  • ¼ tsp dry Mango powder/Ambchoor
  • Oil to fry Potatoes
  • Salt to taste

Method for Taryal Patata:

  • Heat oil in a deep frying pan.
  • When hot, add diced potatoes.
  • Fry till potatoes are cooked (fork tender) and lightly browned.


  • Drain oil from potatoes and add all the dry masalas. Mix well.


  • Serve hot with parathas/dals-rice or in this case with Sehyoon, don’t forget to serve papad.

Note: Add more water if you like the sehyoon/seviyaan/vermicelli very soft. The amount I have used makes the vermicelli separated and not sticky.

Add more sugar if you want it sweeter.

Enjoy this and all my other recipes, till I am back. Remember keep it simple, keep it Sindhi.