Tag Archives: Sugar

Varo – Sindhi Sweet Treat (Diwali Special)

varo

OMG, summer is over and the temperature has gone down to the 40’s, just how time has passed, I hate to think of it. But the cheerful part is, the season of festivals is here and it’s time for some of our Sindhi specialties. Often as kids we watched our Mom prepare some wonderful treats during Diwali. We would distribute them to our relatives and friends and still have a good amount of leftovers, which we would then enjoy for ourselves. Diwali being only few weeks away I thought I should put up some of these recipes for the special, festive season.

 Mohanthal, Pakwan, Chiwro (Chiwda), Balu Shahi, Mathris, Chikki, Laaee and Varo are some of our authentic Sindhi sweets that would be and are still prepared in most Sindhi homes. Of course we would sometime prepare Singhar Ji Mithai(Sev Burfi), Halwa(Karachi Style), Petho(White Pumpkin) Kaju Ji Mithai which are time consuming and a bit tedious to make. But most of the time these (tedious ones) we bought from our nearby Sindhi Mithai shops as they were/are readily available. The aroma would always tempt us to eat them while the sweets and savories were being prepared. I remember we used to eat while they were warm and I was the one who got into trouble most of the time, being the youngest.

Chikki is a sweet not only popular among Sindhis but all across India. When we say chikki, peanuts and jaggery, comes to our mind. Then we have our all time favorite laaee which is made of sugar and different nuts. I personally like the one with Kurmura (Mamra – Puffed Rice) and another one that I remember is the one made with Sev. The last one is Varo which is a favorite at my home especially for my hubby. Whether it is Diwali or not he loves to eat a piece every day after dinner.

 Varo is basically a thick chikki made of different nuts, poppy seeds and cardamoms all of which are coated with caramelized sugar and rolled, whilst hot, quickly on the back of a plate. Sounds simple and yes it is… So let us get going to making our famous Sindhi Varo.

 

Ingredients:

·         1 Cup Mixed Nuts(Almonds, Pistachios, Cashew nuts)

·         2 Tbsp Sliced Dry Coconut(optional) (I have not used it in this recipe)

·         2 Tbsp Khus Khus (Poppy Seeds)

·         15 Seeds of Cardamoms

·         1 Cup Sugar

·         1Tbsp Ghee

 

Method:

·         Slice all mixed nuts. Powder the Cardamom seeds.

·         In a heavy bottomed pan, add ghee and sugar. On low heat melt the sugar.

·         When the sugar is melted and caramelized to a light brown color add the sliced mixed nuts, Khus Khus, and powdered cardamoms. Mix till nuts are coated well with the caramelized sugar.

varo1

·         Pour this mixture onto the back of a thali or on a rolling board.

·         Using the back end (flat side) of a katori, flatten mixture like a thick chapatti. You can use a rolling pin to roll the mixture. This has to be done very quickly as the mixture begins to harden as soon as it is removed from heat.

·         Leave the rolled Varo to set for some time.

·         Break into pieces and store in air tight containers.

·         Enjoy this crunchy Varo any time any season.

varo2

 

Keep it simple, keep it Sindhi.

Sehyoon Patata – A Unique Sindhi Breakfast

Meethi Seviyaan Aur Aloo

Sweet Vermicelli and fried Potatoes

sehyoonpatatapapad

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.

sehyoon-1

  • 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.

sehyoon

  • 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.

taryal-patata-1

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

taryal-patata

  • 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.



Churi

Prasad for Satyanarayan Puja

churi

Guru Purnima is celebrated every year and on this special day we acknowledge the importance of Gurus in our lives. On 7thof July 2009 (month of Ashad) we will be observing Guru Purnima. What is Guru Purnima and its significance to Satyanarayan Puja? Guru is a person who guides us by lighting our path to achieve supreme happiness. Purnima is the day of the full moon when the moon is fully illuminated and has no blemishes. In short Guru Purnima is a day when devotees offer Puja to the Guru. Every religion has its own way of worshipping/celebrating Guru Purnima.

In Sindhis we do Satyanarayan Puja on every Purnima day. Satyanarayan Puja is also done on occasions like marriages, graduations, buying new homes etc. Purnima (full moon day) is considered to be a very auspicious day for Satyanarayan Puja. On this day the Lord Satyanayaran is worshipped with a variety of fruits, Panch-a- Amrit, and dry sweet Prasad made out of flour, ghee and sugar, known as Churi. Once the puja is done the Prasad (Churi and fruits) is distributed amongst family and friends. Churi is the blog of this week for Guru Purnima/Satyanaryan Puja. Here goes the recipe for Churi…

Ingredients:

·I Stick of Unsalted Butter or ½ cup ghee

·1 ½ Cup Wheat flour

·½ Cup Sugar (you may add couple of tablespoons more if you like it sweeter)

·2 Tbsp Peanuts and chopped Dates (optional )

Method:

·In a pan heat ghee or butter.

·Add wheat flour and roast this mixture on a very low flame till it gets golden brown and gives an aroma.

·Turn off heat and cool.

·When cold add sugar, peanuts and chopped dates. Mix well.

Note: To keep the Prasad dry the sugar has to be added only after it has cooled down otherwise the Prasad will turn into a Sero (Seera).

Keep it simple, keep it Sindhi.