Tag Archives: Simply Sindhi Recipes

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.

Methi Machi

Methi Aur Machali Ka Saag


Fish with Fenugreek Leaves


Methi Machi

 I am feeling very happy with the response that I have got so far, thanks to everyone who has helped me on this endeavor. I couldn’t have started this website without help from a lot of people. One of them, who created this website, is my dear nephew who is a professional web designer. All I did was to make one phone call and one email to him about what I was wanting to do, and tada in couple of days he replied to me in an email Masi (Aunty) website is up and running. I did not know anything about posting so I had to do a lot of test posts. There were more glitches with the website, another email to him, tada that was fixed too. After everything was fixed I told him I want to change the whole outlook (that was too much for me do with my limited knowledge of websites), but in a couple of hours that too was fixed by him. He’s been there for me all the time. After he saw some of my pics on the album he mentioned that he does not like bhaji’s (just like my son who does not like bhaji’s also) and commented on the picture of Methi Machi which is why he put it up on the template. That’s when I had decided that Methi Machi will be dedicated to him as my way of thanking my dear nephew who has been so supportive of my idea of blogging and has worked so hard for this website. What will I do without you Ritesh…?


A lot of visitors have emailed me that I should post some Sindhi non vegetarian recipes. This is my version of the traditional recipe.

All my vegetarian viewers, there will be a vegetarian version of this recipe coming up soon.



  • 1 bunch chopped fresh methi leaves
  • ½ bunch chopped Coriander leaves
  • 2 medium onions chopped finely.
  • 3 Catfish fillets/3 Medium Pomfrets sliced
  • 1 tsp jeera
  • 12 flakes of garlic (if very big flakes, please put less)
  • 3 tomatoes (fresh, canned, or pureed)
  • 1 tsp haldi powder+ 1 tsp for rubbing on fish
  • 2 tsp coriander powder
  • 1 tsp red chili powder
  • 1 tsp Maida(all purpose Flour)
  • 1 cup water
  • Oil for frying fish and for cooking methi
  • Salt to taste



For Fish Fry:

  • Wash the fish add haldi, salt and keep aside for 10 mins.
  • Fry the fish in a shallow frying pan until done and some dry masalas (red chilies and coriander powder). Keep aside.dsc02846_edited-1-copy



For Methi Gravy:

  • Heat oil, add jeera, chopped onions and fry them till they begin to brown.
  • Add the washed and chopped methi leaves and cook till methi starts to brown.
  • Add coriander leaves, fry for few more mins.
  • Add garlic, haldi, red chili powder, coriander powder, Maida and tomatoes. Cook for about 10-12 mins until done.
  • Add water and cook for few more mins.
  • Note if you like it dry omit out the water. I like the gravy and therefore add water.
  • Now mix the fish and the cooked methi together.
  • Add some lime juice and serve hot with phulkas /parathas/ rotis.


Keep it simple, keep it Sindhi.


Peela Chawaran

A twist to Plain Rice


Masale Wale Chawal


Yellow Rice






Level: Easy
Cooking time: 10 mins
Peela Chawaran


We cook rice almost everyday and eat it with our favorite dal and side dish. But what does one do with leftover rice. In India normally the dear maid would eat it for her lunch/dinner. I have no maids here so I have to come up with a recipe for the leftover rice. Throwing it away, in my opinion, is a no no. My only option left here is to make another favorite dish of mine, like the good old folks did in the old days. This is pretty much traditional in every Sindhi home. I love to eat this with plain yogurt (curds) and papad, almost like a meal to me.


  • 1 cup leftover cooked  Rice
  • 1 medium onion finely chopped
  • 1 clove garlic (optional)
  • 1 tsp Rye & Jeera mixed
  • ½ tsp Red Chilies
  • ½ tsp Haldi powder
  • ½ tsp Coriander powder
  • 1 tsp chopped Coriander leaves
  • Salt to taste
  • Lemon juice as required (optional)
  • 1 tbsp Oil




  • In pan heat oil, add rye and jeera. Let it splutter.
  • Add chopped onions, garlic and cook for about 1-2 mins till pink.
  • Next add all dry masalas, salt, Rice and chopped coriander.
  • Sprinkle lemon juice and mix well.
  • Serve hot with papad and raita or eat it the traditional Sindhi way (by it self).

    Keep it simple, keep it Sindhi.



I am sending this simple Sindhi recipe to Mahimaa’s -15 Minutes Cookinglogo-15-minute-cooking








Beginners Cooking



Level: Easy

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.



Royal Falooda

A refreshing summer drink made with rose flavored milk


Gulabi Kheer Mein Ice-cream Faloodoh





Shahi Falooda

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.


White Falooda:

  • 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.



  • 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.







Dahee Dabalah Ja Pakora

A version of Sanha Pakora


Fritters made with bread and yogurt


Bread ke bhajiye




Level: Easy
Cooking time: 30mins.


Dahee Dabalah Ja Pakora
Dahee Dabalah Ja Pakora
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.




  • 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… 




Vaisakhi – Karahow Prasad

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


Level: Easy
Cooking Time 20 mins.
Karahow Prasad

Karahow Prasad




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.