Tosha - A Sindhi Sweet

Cant imagine Diwali without a sweet, if you are searching for an easy and a delicious sweet which goes for simple ingredients with less efforts this Sindhi sweet Tosha will come in secure. Yes this delightful Tosha goes for all purpose flour or maida, curd and baking soda, with a simle sugar syrup. This is a very easy,quick and very addictive sweet which can be stored for many days in an air tightened box. Tosha tastes almost like our South Indian badusha, but the shape is different from the former one.

Actually when i was searching for a quick sweet, i got this Tosha from here, thanks Nivedita for sharing this incredible sweet which gets ready in a jiffy. As i told earlier, with less efforts you can make these cuties if you dont want to spend more time in your kitchen during festival. You dont know how to make badusha and want to make a sweet which tastes similar to it, just makes this toshas and enjoy it.This beauties are going Diwali Delicacies Event, hosted by me and Sangee Vijay of spicy treats and to Gayathri's Diwali Special.

Sindhi Aloo

If you want something really very quick, mildly spicy and a tangy crispy potatoes, you should definitely try ur hands in making this beauties. Sindhi aloo takes hardly less than 20 minutes to get ready, an excellent side dish or snacks to enjoy just like that. Eventhough this sindhi aloo may sounds very simple, the spice mix used in this dish will definitely makes the difference.I picked this Sindhi aloo from Vaishali's space and thanks to her for sharing this incredible aloo fry. We relished this quick and super crispy potato fries with Sindhi Sytle Khichdi with some mango pickle.

My sindhi aloo will be bit colourful when compared to Vaishali's fry coz i used Kashmiri red chilly powder in this fry,apart from it i didnt changed anything and followed the recipe given by Vaishali. Vaishali says that these Sindhi aloos are absolute favourite of all Sindhis, no way Vaishali its an absolute favourite for us too. Its really wonderful to learn many beautiful dishes from other cuisine, i enjoyed thoroughly cooking three different dishes from the famous Sindhi cuisine as i chosed this wonderful cuisine as this week's theme of blogging marathon. Check out the Blogging Marathon page for the other Blogging Marathoners doing this 28th edition.

5nos Potatoes
1/4tsp Turmeric powder
3/4tsp Kashmiri chilly powder
1/2tsp Amchur/dry mango powder
1/2tsp Coriander powder
Oil
Salt

Heat oil, add the cubed potatoes,sprinkle the salt and fry for few minutes.

Cover and cook those cubed potatoes in slow flame until they gets cooked.

Remove the excess of oil from the pan.

Spinkle the spices ,cover and cook again until the potatoes gets well coated with the spice powders.

Serve immediately.

Seyal Pav/Sindhi Bread Masala

Bread have their important place in our daily menu, we cant start a day without a bread or finish our dinner without the famous french baguette. Bread is quite a staple food now for us. When i chosed Sindhi cuisine for this week's blogging marathon, i was bloghopping to make something different with breads or buns from this beautiful cuisine. Finally i landed again at Alka's Seyal Pav and i immediately got hooked to this beautiful dish.

Seyal pav is a Sindhi breakfast dish prepared by cooking dinner rolls with potatoes,onions and tomatoes with usual spices.Alka says that seyal refers to the method of cooking both onion and garlic with little water or sometimes without water. Since i get sweet brioche kind of buns here, i prepared my pav aka dinner rolls at home itself. Seriously everyone at home enjoyed thoroughly this seyal pav for their dinner as we dont have Indian foods for our breakfast, no matter you enjoy this seyal pav for dinner or breakfast am sure this seyal pav will definitely satisfy your tastebuds.Check out the Blogging Marathon page for the other Blogging Marathoners doing this 28th edition.

5nos Soft buns/Pavs (cut as big cubes)
2nos Potatoes (sliced as small cubes)
1no Onion (chopped)
5nos Garlic cloves (chopped)
2nos Green chillies (slit opened)
1no Tomato( grated)
few Curry leaves
1/2tsp Mustard seeds
1/4tsp Turmeric powder
1/2tsp Red chilly powder
Salt
Oil
Water

Take enough oil in a pan, add the chopped garlic cloves and saute for few seconds.

Now add the mustard seeds,curry leaves and let them splutter.

Once the garlic turns slightly brown, add the chopped potatoes, fry for few minutes.

Now add the chopped onions and saute everything again for few more minutes.

Add the grated tomotes,slit opened green chillies,turmeric powder,red chilly powder,salt and cook until the oil gets separates.

Add a cup of water and bring it to boil.

Finally add the cubed pav buns to pan, mix them gently until the water gets absorbs.

Cook in low flame for few seconds and put off the stove.

Serve with your favourite side dish or papads.

Patri Khichreen/Sindhi Style Khichdi

I have tried couple of dishes from Sindhi cuisine, somehow i feel very comfortable to make dishes from this cuisine eventhough this cuisine was quite unknown for me before entering into this virtual world. Thanks to this bloggy world,been born and brought up in South India, many North Indian dishes are quite unfamiliar even today for me.I learned, still learning and will learn many dishes and cuisines from this tremendous blogger world. You may wonder why suddenly Sindhi style khichdi, coz am running a week of blogging marathon from today and my theme for this week is Sindhi cuisine.

For the first day of this week's blogging marathon, i prepared a Sindhi style khichdi which i picked from Alka's Sindhi Rasoi.This khichdi goes as usual rice and lentils combination but this Sindhi style khichdi will be bit watery and mushy when compared to the other cuisine's khichdi.Simple dish prepared quickly with few ingredients, this khichdi tastes wonderful when served with a dash of ghee and with some pickle. Patri Khichreen is a light meal to relish without any guilt and definitely delicious as well as healthy.I served patri khichreen with grated mango pickle and sindhi aloo.Check out the Blogging Marathon page for the other Blogging Marathoners doing this 28th edition.

1+1/2cups Rice
1/2cup Husked green gram
Salt
1/4tsp Turmeric powder
7nos Peppercorns
2nos Green cardamoms
1tbsp Oil
5cups Water

Take the rice and husked green gram together in a vessel, wash well and soak for 15minutes, drain and keep aside.

In a pressure cooker, heat the oil, add the peppercorns,green cardamoms,rice -dal mixture, saute for few minutes.

Add the water,salt,turmeric powder,close the cooker with lid and cook for 5-6whistles.

Once steam released, mash the khichdi, the consistency of this khichdi will be liquid.

Serve it immediately with a dash of ghee with papads,pickles or with spicy potatoes.

Majoon~~IC Challenge

Our this month's Indian Cooking Challenge is this Sindhi winter special sweet called Majoon, its ressembles and tastes very much like our paalkova or thiratti paal,with loads of nuts and unsweetened khoya majoon tastes absolutely divine and highly addictive..Vaishali of Ribbons to Pastas shared this wonderful sindhi sweets for this month's challenge,thanks to Vaishali for this excellent winter special..Traditionally this winter special is prepared specially by moms in most of the Sindhi's families for their daughters and send to them,how wonderful na..I deduced the quantity of the ingredients given in the original recipe and definitely i regret for it,coz this sweet is simply out of the world, i got to prepare some very soon as everyone at home just love it very  much..

2cups Milk
1cup Sugar
2tbsp Poppy seeds
1cup Khoya (unsweetened)
1/2cup Almonds
1/2cup Cashews
1/4cup Pistachios
1/4cup Ghee
1tsp Cardamom powder
1/4cup Dry dates (chopped or pulsed in mixie)

Bring boil milk and sugar together,now add the poppy seeds, khoya,cardamom powder and pulsed dry dates,boil until the milk reduced to half, pound mildly the nuts and add it to the boiling milk, put the flame in simmer and cook carefully by stirring in between, add the ghee slowly and cook until the cooking mixture gets thickens and dry..

Cook well until the ghee gets separates, now the cooked mixture will looks like a brown milk cake and the nuts will be soft while having..Let it cool completely..

Store it in a air tightened box and serve it for breakfast..

Serving: Take 3-4tbsp of the majoon and heat in microwave oven for 2minutes with 2tsp of milk, serve hot for breakfast....

Bhugha Chaanwara

Bhugha Chaanwara - A Sindhi rice made with caramelized onions and with whole spices which is quite popular among Sindhis..Traditionally this recipe is made on occasions and can be served usually with Sai Bhaji..It seems this Sindhi rice is always a hit anytime whenever its served and this rice dish tastes fantastic even simply with pickle or raita..I crossed this Sindhi rice at Alka's Sindhi Rasoi and i wanted to give a trial to this rice as this rice goes for simple and easy process, also its a complete meal and a one pot meal..Eventhough green peas is optional in this rice, i went for green peas  and this rice tastes wonderful and delicious..This rice gets ready very easily and we enjoyed it having with simple onion raita..



1cup Rice
1no Onion (sliced lenghtwise)
1/4cup Green peas
1tsp Red chilly powder
2nos Bay leaves
2nos Cloves
1no Cardamoms
1no Cinnamon stick
Salt
Oil

Wash and soak rice for half an hour..In a pan, heat enough oil, add the bay leaves, cloves, cardamoms and cinnamon sticks, fry until it turns brown..
Now add the chopped onions and fry till golden brown, add the red chilly powder and rice, fry for few minutes..
Add double quantity of water, salt and peas, let it boil..Simmer cover it wit a lid until the rice is cooked..
Serve with any sort raitas or pickles or either with Sindhi's Sai Bhaji..

Satpuro Phulko

Satpuro in Sindhi means layered rotis, or parantha..Sat means seven and puro means layered...This parathas can be served for breakfast, lunch or for dinner with any sort of curry or simply just with yogurt and pickle..I have bookmarked this recipe at Alka's Sindhi Rasoi and immediately i loved this layered paratha since it goes for easy preparation..This satpuro phulko tastes marvellous with any sort of gravies eventhough we just  enjoyed these rotis with mixed veggies kurma, we loved it..This layered rotis goes for wheat flour, pepper powder, salt and oil also its completely healthy, this layered roti can be prepared with many variations but i loved this simple and easy preparation....Sending to T&T -SindhiRasoi guest hosted by Ria, event by Lakshmi..



2cups Wheat flour
1/2tsp Pepper powder
2tbsp Oil
Salt
Water

Take the flour, pepper powder, salt and a tablespoon of oil in a bowl,knead as a soft dough, keep aside for 15minutes..knead again well and take a small portion of the dough, roll as circles with rolling pin, with a knife cut it vertically into 4 ribbons with an inch each..Sprinkle some wheat flour, oil over all pieces..roll all pieces one over the other and make a ball ..carefully roll it as chapathi with rolling pin..

Place the chapathis over a hot pan, drizzle some oil and cook on medium flame until they get well cooked..Serve with any sort of gravies or curd..