BM # 63 Day : 12 Theme: Regional Cuisine Cuisine : Sindhi Lai is a sugar based chikki or brittle that we Sindhi’s make. We make a variety of these brittles and the sesame one is made specially on Tir Moori. Tir Moori is same as Makar Sankranti.…
K – Khorak / Dry Fruit Fudge
BM # 63 Day: 11 Theme: Regional Cuisine Cuisine : Sindhi We are on the 11th day in the A-Z regional series and for today it’s the alphabet ‘K’. This alphabet had so many options and I was literally confused .We have Kheerni, Khajan ji Mithai , Kheer Khoraku , but I choose to…
J – Joovar ji Kutti / Sweet Sorghum
BM # 63 Day : 10 Theme: Regional Cuisine Cuisine : Sindhi We are at the tenth alphabet today and so it is J and that is what we are cooking with. for ‘J ‘. I was confused between Jammu and Juar ji Kutti. Jammu is Gulab Jamun which I have never made, but I…
I – Ice Gola / Gandho
BM # 63 Day : 9 Theme: Regional Cuisine Cuisine : Sindhi While working on my list for this marathon I was completely lost when it came to the alphabet’I’ I wanted something sweet and Sindhi ! I kept discussing with family and friends but some how could not find a solution. One…
H – Halwe ja Sambosa / Stuffed Sweet Pastry
BM # 63 Day : 8 Theme: Regional Cuisine Cuisine : Sindhi In our Journey through the Cuisines ,with the alphabet H , I had the option of making either Halwa or Halwe ja Samosa. When Sindhis talk of Halwa they refer to the Karachi Halwa. The Sooji ka Halwa is Seero in Sindhi.…
G – Gheehar / Holi Jalebi
BM # 63 Day : 7 Theme: Regional Cuisine Cuisine : Sindhi Holi is the festival of colors and is celebrated with lot of enthusiasm. As a kid I always went to my maternal uncle’s house to celebrate this festival. I remember filling balloons with color at midnight and waking up early morning…
F – Faloodo /Indian Frozen Desert served with Vermicelli
BM # 63 Day : 6 Theme: Regional Cuisine Cuisine : Sindhi Falooda is my pick with the alphabet ‘F’ in our Journey through the Cuisines. We Sindhi’s pronounce it Faloodo, emphasizing on O. Falooda originally comes from Persia, and I was surprised to read that it is popular in many countries,…
E – Eraun ji Mithai / Eraun ji Barfi / Bottle gourd Fudge / Lauki ki Barfi
BM # 63 Day : 5 Theme: Regional Cuisine Cuisine : Sindhi On the fifth day of our Journey through Cuisines I have Eraun ji Barfi. Eraun is bottle gourd ! Frankly speaking this word Eraun was totally new to me, even though it is a Sindhi word. I heard it for first time from…
D – Dothee / Satta / Sugar Coated Flaky Pastry
BM # 63 Day : 4 Theme: Regional Cuisine Cuisine : Sindhi Our Journey through Cuisines lands on the alphabet ‘D’ today and I have Dothees for you. Dothee is a sweet made from all purpose flour, just like a flaky poori but sweet. The Dothee is made salt free and then dipped in…
C – Chashni Bread / Crisp Sweet Bread
BM # 63 Day : 3 Theme: Regional Cuisine Cuisine : SindhiChashni Bread is a breakfast dessert in Sindhi homes. It’s nothing but simple bread fried to a crisp golden and then immersed in sugar syrup. Yes, you could call it a simpler version of Shahi Tukde. Shahi Tukde has a layer of Rabri and…