BM # 63 Day : 2 Theme : Regional Cuisine Cuisine : Sindhi Bhori is a crumbled whole wheat flour roti , seasoned with sugar and tempered with butter or ghee. This is a typical Sindhi breakfast which is served with Sindhi Papad. This is my recipe for Day 2 for Journey Through the Cuisines…
BM # 63 Day :1 Theme : Regional Cuisine Cuisine : Sindhi Like every year our April Mega Marathon begins ! Valli , our team captain announces the theme for mega marathons is announced quite early, giving the members plenty of time to prepare. Even though there is lot of time, it’s hard for members…
BM # 56 Week :2 , Day: 2 Theme: Indian States Sindhi Thadri Spread Thadri is a Sindhi festival , which falls in the month of August.just a day before Janamashtmi . Mythologicaly it is the day on which Yoga Maya , Lord Krishna’s sister was born. It is also called Satain and the Godess…
Thadri is a festival when the Sindhi community prepare the food a day in advance and do not light the stove. They have a special set of veggies for this festival. Most of the people deep fry the veggies like Lady fingers and Gourds. Since the food is left outside and not refrigerated deep frying…
The Thadri spread is incomplete without accompaniments. The Mitho Lolo is specially enjoyed with the pickle . The sanna Pakoras with Sai Chutney, and the paratha and the other flat breads with Raito and Dudh and the Thadri Vegetables. Dudh is a Sindhi word for curd and Kahto is sour. Khatto Dudh This is something…
Sindhi Aani Bassar is a famous Sindhi style Besan ki Sabzi. It is a delicious curry with fried lentil dumplings that are coated with a thick gravy of onion and tomatoes. It is also popular as Tikki ji Bhaji or Tikdiyun ji Bhaji. The cuisine of Sindh, Pakistan is Sindhi Cuisine. Before the partition, Sindh…
BM # 52 Week 3 Day 2 Seyal Pav is a Sindhi breakfast or evening snack which I normally cook for my neice when she gets back from school.She loves it and gets done quickly. The taste is absolutely delicious and is enjoyed best when it is piping hot , not that a cold one…
BM # 50 Week 2 Day 2 For Day 2 under Methi recipesI have one of my favorite ones. During winters we eat a lot of fresh fenugreek. We have it in many forms, but two of them are made very often. the Ras wara Methi Aaloo is the gravy version, and the dry…
BM # 49 Week 2 Day 3 For day 3 under Indian breads I have a very interesting bread for you guys. This could be prepared with left over cooked rice. I am sure this must have been a innovation to use the left over rice. The rice could be pulsed, but a potato masher…
BM # 49 Week 1 Day 3 Day 3 and I have one more version of Lotus stem. Bheea ji tikkio..which means tikkis made from lotus stem. There are two versions of these tikkis, one version, where we add potatoes and crumbs and fry them, in fact I have made these earlier. Check here. The…