Tuesday, December 9, 2014


Sweet mango pickle is a nice accompaniment with parathas, puris, koki, theplas.. Kids love it too. The process of making it is very simple.

Raw mangoes ... 2-3
Sugar ...... 3/4 cup
Water .... 2 cups
Dry whole red chillies .. 2-3
Bay leaf ... 1-2
Cinnamon stick .. 1 piece
Cumin seeds ... 1/2 tsp
Black cardamom... 1
Green cardamoms .. 3 - 4
Nigella seeds / onion seeds .. 1/2 tsp
Red chilli powder .. 1/4 tsp
Vinegar .... 1 tbsp (optional)
Salt .. 2 tsps

1. Wash the mangoes well. Peel the skin and cut them into thick strips.
2. Sprinkle salt over them and spread them on a cloth. Dry them in the sun for a day or two.
3. In a pan take the sugar, pour 2 cups water and bring it to a boil. If the mago pieces are bigger in size add half cup more.
4. When the sugar melts and it starts to bubble, add the mango pieces.
5. Now add all the whole spices mentioned in the list one by one.
6. Tip in the turmeric powder and red chilli powder and continue to stir until it thickens and the mango pieces become translucent.
7.Stir in the vinegar after it cools. I did not add any.

Note: The sugar content should be adjusted according to your liking and the sourness of the mangoes Keep tasting in between and add more if required.

Monday, December 8, 2014


This is another version of Sindhi lolo made with jaggery instead of sugar. Using jaggery is a better
option too. We usually make this as a prashad on Poonai (Guru Poornima ) day to break our fast.

Wheat flour ... 5 cups
Jaggery    .  250 gms  (about 1 and 1/2 cups after crushing)
Ghee / oil ... as needed (you can use half and half too mixed together if you think only ghee will be heavy )

1. Crush the jaggery. Cook it adding about 2 cups water on low flame until it melts. Remove the impurities. Strain and set aside to cool.
2. Take the flour in a big bowl and add about 1/4 cup ghee or oil and mix well. When you take a small portion in your hand and press it like a muthiya it should be firm and not crumble. This is the test that the ghee (moin ) is sufficient.
3. Now add the melted jaggery syrup little by little and make a stiff dough.
4. Divide the dough into 5 or 6 portions. Roll each portion into a thick roti.
5. Shallow fry it on a griddle spooning a little ghee or oil on low flame until it is crisp and done.

See the procedure of making lolo in the video

Friday, December 5, 2014


This is a Sindhi style mango pickle which is very mildly spiced compared to many other pickles or the store bought ones. It is quite close to Punjabi pickle in colour and taste as the basic masala ingredients are similar. Since it is not spicy even the kids can enjoy it. This pickle takes me back to my childhood days when we used to visit nani's place every summer holidays and would pick up pieces of mangoes from the pickle jars kept for maturing in the sunlight on the terrace and relish them.. While making the pickle make sure you wash the mangoes well and wipe them with a cloth before cutting them. If you have the facility of drying the mango pieces in the sunlight it will be good. Mix salt to the cut mango pieces and spread them on a cloth and dry them for a couple of days. After making the pickle also keep the jar out in the sun daily until it matures. Make sure the oil covers the pickle well to avoid the fungus. Use mustard oil for this pickle preferably. I had to use normal cooking oil as we do not get mustard oil in Brazil. I shall update the post with the new picture after the pickle is ready...
Here goes the recipe.

Raw mangoes ..  4-5
Mustard seeds .. 1 tbsp
Methi seeds / fenugreek........ 1 tsp
Fennel seeds / saunf .. 1 tbsp
Nigella seeds / onion seeds.. 1 tbsp
Turmeric powder ... 1 tsp
Red chilli powder .... 1 tsp  (you can add more if you like )
Mustard oil ......... 1/2 cup
Asafoetida .... 2-3 pinches.
Salt  .......1  and 1/2 to 2  tbsps ( depending on the size of the mangoes. One spoon while drying them and the rest to be added while pickling )

1. Wash the mangoes well and wipe them with a cloth.
2. Cut them into slightly bigger pieces or as desired. Sprinkle about one tbsp salt and spread them on a cloth to dry in the sunlight for a couple of days.
3. You can lightly dry roast the spices or use them as it is. Just grind lightly to a coarse texture.
4. Mix the asafoetida, turmeric powder, red chilli powder and the remaining salt to the ground spices.
5. Heat the oil to a smoking point and close the gas.
6. Meanwhile in a big vessel mix the spices and the mango pieces to coat them evenly.
7. Pour the oil over them. Put the pickle in a sterilized jar. Keep it out in the sunlight everyday and give it a shake. If you want to stir it use a wooden spoon.

Note: It take a month or more for the pickle to mature. Later you can store it in the fridge and always check that the pickle should be covered with oil to avoid it from getting fungus. If needed you can follow the same method of heating the oil and add when it is cooled.

Saturday, November 8, 2014


In the Sindhi Cuisine there is a popular preparation of crispy double fried potato slices known as Tuk Patata or Alu Tuk .. This is similar to that but made with arbi or arvi which is known as Kachalu in Sindhi language. They are known as Colocasia or Taro root in English There are two ways of making this. You can either boil the kachalu and them press them flat and fry to a crispy texture or you double fry them, i.e. First half fry the slices and keep them covered in a closed container. This makes them soft and then you press them again to fry for the second time. I always prefer the second option as that is actually the traditional way of frying the Tuk . In Brazil we get lovely kachalus which are quite large in size like potatoes so I got nice and big slices.  If they are smaller you can make two halves length wise. These make a perfect accompaniment with dal chawal / kadhi chawal / sai bhaji pulao

Kachalu / arbi ... as needed
Salt ... to taste
Oil ... to fry 

For sprinkling:
Cumin powder .
Black pepper powder
Red chilli powder
Amchoor powder
Garam masala powder 
(use few pinches of each as per your liking )

1. Peel the kachalu / arbi and cut them into thick round slices about half an inch thick. If they are small you can just halve them length-wise.
2. Rub salt on them and deep fry them until half done taking care not to make them brown.
3. Remove them in a container with a lid and set them aside.
4. When you are ready to serve the food, heat oil for frying themagain
5. Take each slice on a flat surface and press it with your palm to flatten it.
6. Fry them on medium flame until crisp and crunchy.
7. Sprinkle the mentioned masala powders on them.

Friday, October 31, 2014


This is one of the fish preparation from the Sindhi Cuisine.. It has a delicious and flavourful gravy made with mint and coriander masala. This is usually served with Khichni ( Sindhi Khichdi ) which is rice and split green moong dal cooked together. Dry version goes well with rotis as well.

Ingredients :
Fish .... 1/2 kilo (surmai or any fish available )
Oil ...... 4 tbsps
Salt .... to taste
Turmeric powder .. 1/4 tsp
Coriander powder ... 1 tsp
Cumin powder .... 1/2 tsp
Garam masala powder .. 1/2 tsp

For Green Masala :

Coriander Leaves.....1 cup
Mint leaves ........... 1/2 cup
Green Chillies........2-3
Onions................1 chopped
Tomatoes...........1 chopped
Garlic.................7 to 8 cloves
Ginger ...............1 inch piece

(Grind the above ingredients to make the green masala.)

1. Wash the fish slices and marinate them with salt. Set aside for 1 hour.
2. In a flat bottomed pan heat the oil and saute the ground green masala until the oil separates.
3. Now add the salt and the spice powders (add salt carefully as the fish is already marinated with it )
4. Rinse the fish slices and add them to the masala. Stir carefully sauteing the fish slices on both sides.
5. Add 2 cups of water (or as much gravy you prefer ) Bring to a boil and simmer for 5-7 minutes depending on the thickness of the slices. Fish cooks very fast. 

Monday, October 27, 2014


This is a very simple recipe of kulfi made with milk powder. I prefer using milk powder to make desserts because the process is easier and takes lesser time. We get a nice creamy texture like rabri which sets very well.

Ingredients :
Milk powder ... 2 cups
Water ......... 6 cups
Sugar ....... 1/2 cup
Cardamom powder .. 1/4 tsp
Saffron ... 8-10 strands
Pistachios ....  1 tbsp crushed ( quantity depends on how much you like.)
Ice cream sticks  ( wash them with water before using )

1. Mix the milk powder in the water and bring it to a boil. Half way through add the saffron.
2. Simmer it and keep stirring until it becomes half the quantity and thick.
3. Add the sugar and cardamom powder when it is three-fouth done.
4. Add the crushed pistachios and continue simmering and stirring until thick (rabri like consistency)
5. Pour in the kulfi moulds and keep for setting in the freezer.
6. After 10 - 15 minutes when the kulfis are half set insert the sticks into the kulfis and let them set.
You can sprinkle a little pistachio powder on the kulfis before serving if you like.

Friday, October 10, 2014


Goat brains ..     2 (or as needed)
Gram flour / besaan ....  1 cup
Baking soda .... a pinch
Salt ... as needed
Turmeric powder ... 1/4 tsp
Whole cardamoms .. 2
Cinnamon stick .. 1 small piece
Cloves .... 2-3
Saunf / aniseeds ... 1/4 tsp
Garam masala powder .... 1/4 tsp
Red chilli powder ... as needed
Cumin powder ... 1/4 tsp
Oil ... to fry

1. Clean the brains carefully by immersing them in the water and remove the top skin and veins.
2. In a pan take 2-3 cups water and boil the brains adding salt, turmeric powder, cardamoms, cinnamon, cloves and aniseeds.
3.Turn the side once and boil until done ( 4-5 minutes) Remove and set aside to cool.
4. Cut them into big pieces.( chunks). Sprinkle cumin powder, red chilli powder and garam masala on them.
5. Make batter with the besan adding salt, baking powder and water as needed.
6. Heat oil in a frying pan. Dip the pieces carefully in the batter and half-fry them.
7. Just before serving, press the pakoras lightly and re-fry them until crisp.
Serve with any chutney / sauce

Thursday, October 9, 2014


Gajar ka Halwa, also known as Gajrela is a traditional Indian dessert made from carrots. It is one of the most preferred Indian dessert. This sweet is mostly made during winters when the red, juicy and tender carrots are available. Though we have many recipes using the short cut method and adding consensed milk I prefer to make it the traditional way by simmering it and stirring from time to time though it is time consuming. Adding mawa / khoya is optional. Some prefer it plain.You can make it according to your personal preference.

Carrots ....... 1/2 Kg
Milk ............. 2 cups
Sugar ........... 1cup
Ghee ............2 tbsp.
Cardamom Powder ... 1/2 tsp.
Almonds & Pistachios (for garnishing)

For Mawa:
Milk powder - 3 cups
Sugar - 1 cup
Ghee - 1 tbsp
Cardamom Powder - 1/4 th tsp
Lime Juice or Vinegar

Method: (to make mawa)
1. Mix 2 cups milk powder with 1 and 1/2 cups water and make paneer (cottage cheese) using vinegar or lime juice.
2. Drain and allow it to cool.
3. In a bowl, mix lightly :
1 cup milk powder, the prepared paneer, 1 cup sugar, ghee and cardamom powder.
4. Spread it in a flat dish and microwave it for 3-4 minutes.
(Mawa is ready)

Proceed to make the halwa:
5. Now take a thick bottommed vessel and put the milk and grated carrots.
 6. Cook until the milk is dry, stirring occasionally.
7. Add sugar, ghee and cardamom powder and stir it until the liquid is evaporated and the halwa starts leaving sides.
8. Now add the prepared mawa and mix well.
9.Garnish it with chopped almonds and pistacho nuts.
You may also use silver warq to garnish.

Wednesday, October 8, 2014

RADHALA MACHI / DAAG WARI MACHI ( Fish cooked in onion gravy )

In Sindhi Cuisine we have many kinds of fish preparations. This is one of the most popular one which goes well with Sindhi pulao. It tastes good with phulkas and dhodho also.

Ingredients for Onion Masala: ( Daag  )

Onions ........... 4 -5 medium sized (sliced)
Tomatoes ...... 1 (chopped)
Green chillies ... 1-2(chopped)
Ginger paste .... 1 tsp
Garlic paste ...... 1 tsp
1. Heat oil in a pan. Add the sliced onions and saute them until brown.
2. Add the chopped tomato, chillies, ginger and garlic pastes.
3. Pour 1/2 cup water and simmer it till the onion is cooked.
4. Let it cool and grind it with a hand grinder or in a mixer.
(This will be used for pulao and fish)

For Fish Curry

Fish .... Surmai (or any other variety) 200 gms
Onion Masala .. 1/2 to 1 cup ( depending on the quantity of gravy you need)
Cumin powder .. 1/2 tsp
Coriander powder .. 1/2 tsp
Turmeric powder ... 1/4 tsp
Red chilli powder .. 1/4 tsp (add more if you like it spicy)
Garam masala ........ 1/2 tsp
Coriander leaves .. to garnish
1. Clean the fish and sprinkle salt to marinate for 1 hour.
2. Heat oil in a pan and add the onion paste and all the dry spice powders.
3. Add the salt carefully as the fish is already marinated with salt.
4. Tip in the fish slices and saute carefully, turning the fish once. Add enough water and simmer to cook.
Garnish with coriander leaves.

Tuesday, October 7, 2014

MITHO CHILLO (Sweet Pancake)

This is a traditional Sindhi breakfast dish. Cardamom flavored sweet pancakes made with wheat flour, sugar or jaggery.

Whole wheat flour ... 1 cup
Sugar ................ 2 tbsps.
Cardamom powder .. 1/8 tsp
Baking powder .. a pinch (or) 1 tsp oil or ghee
Milk or water ... to mix
Oil or ghee ... to smear

1. Mix sugar, wheat flour, cardamom powder and baking powder or 1 tsp oil into a smooth, thick batter using milk or water.

2. In a non-stick frying pan/griddle, pour a ladle full of batter and spread it into a pancake.

3. Smear a little ghee or oil and roast it to a light brown colour turning sides.
4. This is served with pickle and papad.
PS: You can make it with jaggery also. The difference in that is you make the jaggery syrup and mix the flour later. Crushed saunf/aniseeds are added to this.


Whole wheat flour... 1 cup
Sugar .................... 1/4 cup ( you can adjust according to your preference)
Baking powder ..... 1/4 tsp
Cardamom powder .. 1/8 tsp
Fennel seeds ............. 1 tsp
Black pepper corns (whole) ... 8-10 (optional)
Oil ... to fry

1. Mix the flour with all the ingredients except oil. You can use water or milk (or both) for mixing.
2. Heat oil in a frying pan and pour a little batter (in circular motion) with serving spoon. Fry the malpuras to a golden colour.

These are usually served as an accompaniment with Sindhi Kadhi Chawal.

TEHRI (Sweet Saffron Rice)

This is a Traditional Sindhi dish prepared on auspicious occasions and festive days. It is usually served with sai bhaji

Basmati rice .... 1 cup
Sugar ............... 3/4 cup
Cardamoms .... 3-4
Salt ............... a pinch
Saffron ........ 1/8 tsp ( a generous pinch )
Pistachios .... few (unsalted)
Almonds ...... 2-3
Raisins ....... few
Ghee / oil

1. Wash and soak the rice for 1 hour.

2. In a pan heat ghee / oil  and add the cardamoms.

3. Add the rice and saute. Now pour one and half cups water.

4. When it starts boiling add a pinch of salt, saffron and let it cook until three-fourths done.

5. Now add the sugar. Stir it and let it cook on low flame.

6. Place the pot on a griddle and cover the lid well. Stir it carefully a couple of times until the water from the sugar is absorbed and the tehri is done.
If you like soft tehri then sprinkle a little more water and place it for dum.

7. Heat a little ghee and pour over the tehri. Garnish with sliced pistachios and almonds.

Recipe Video

Monday, October 6, 2014


Kheerni is a traditional Sindhi kheer made on all the auspecious and festive days in most of the Sindhi homes. Today I given it a little twist by adding thick mango pulp for a change

Milk ....... 1 litre
Sabudana/sago ... 1/2 cup (soak with enough water to cover for 2-3 hours)
Green cardamom... 4-5
Sugar ............... 3/4 or 1 cup (depending on how sweet you want it )
Kesar/saffron ..... 7-8 threads
Salt ........... half a pinch
Ghee ....... 1/4 tsp.
Pistachios & almonds (unsalted)... a few (chopped)
Mango pulp .. 1 cup

1.In a pan boil the milk.(If using full cream milk, add a cup of water)
2. Add in the soaked sabudana, cardamoms (slightly crushed) saffron, half a pinch of salt and 1/4 tsp. ghee.
3. Let it simmer and keep stirring from time to time until the sabudana are cooked and the milk is reduced to half.( It takes approx. 30 minutes)
4. Meanwhile take the mango pulp in a thick bottomed saucepan and cook it by continuously stirring with a spatula until it is reduced to half and is quite thick in consistency.
5. Now mix the sugar well and simmer again for a minute.
6. Switch off the gas and let it cool. Now stir in the mango pulp and mix well.
7.  Garnish with chopped nuts and serve hot or chilled.


This is a very simple fish preparation of Sindhi Cuisine . Garlic is the key ingredient in this recipe which gives the distinct flavour to the curry.  This fish tastes very good with fresh green garlic that we get during winter season. No onion or tomato is added to this curry  I have used Pintado fish ( Brazilian ). You can use any variety of fish available, preferably one with a center bone.

Fish ....  500 gms
Garlic ... 2 tbsps
Turmeric .. 1/4 tsp
Green chillies .. 1-2
Garam masala .. 1 tsp
Coriander powder .. 1 tsp
Coriander leaves .. handful
Salt ... to taste
Wheat flour ... 1 tbsp  ( to thicken the gravy )
Oil ... 3 tbsps

Method :
1. Clean the fish slices. Marinate with a little salt and set aside.
2. In a pan heat oil and add the garlic. Saute until light brown.
3. Add the green chillies and the fish pieces. Let it fry on one side until it changes the colour. Turn the side of the fish pieces now.
4. Add the salt, turmeric powder, coriander powder.
5. Add one cup water and simmer.
6. Now mix the wheat flour in quarter cup of water removing the lumps. Stir it into the gravy carefully.
7. Sprinkle the garam masala and coriander leaves. Simmer for a minute until the gravy thickens.
I have garnished with finely chopped spring onion leaves to give the green garlic effect.

Serve it with Plain rice or phulkas.

Sunday, October 5, 2014


Thandai ( Thaadal in Sindhi ) is a very refreshing drink made with almonds, poppy seeds, cardamoms and many other ingredients which are soaked overnight and ground adding water and milk the next day. It is then strained and taken chilled.. Traditionally in olden days we had special thick earthen containers with rough surface ( like sand paper ) and a heavy wooden pestle to grind this ( just like a pestle and mortar) In Sindhi we call it " Dando - Kundo."  (see the image at the end of the post)
I have memories from my childhood helping my mom and grandma in doing this and it required a lot of time and patience. In my moms place we never added milk but added more almonds to get the richness. This drink is specially made in summers and on the festivals of Maha Shivratri &  Holi.

Almonds .. 12 - 15
Pistachios .. 10 (optional ) Not in the recipe but I add them.
Green cardamoms .. 6-7
Musk Melon seeds .. 1 tbsp (peeled)
Poppy seeds (khus khus) ... 1 tbsp
Cumin seeds .. 1 tsp
Fennel seeds (saunf) . 1 tsp
Black pepper corns .. 1 tsp
Saffron .... few strands
Rose petals .. handful (use desi pink rose with fragrance. If you don't have you may use a tsp of rose syrup or a drop of rose essence)
Sugar .... 1/4 cup (or as you like it)
Milk ... 1 cup (can add more if you like)
Water .. as needed for grinding, straining and diluting)

The colour of the soaked ingredients is due to the saffron. If you want to keep it white then don't add it while soaking.Just add to the drink after it is ready just for flavour and garnishing.

1. Soak all the dry ingredients together in a bowl (except milk and sugar) with enough water to cover them.
2. Grind them in a mixer adding water. Strain in a jar using a muslin cloth or a strainer.
3. After straining you may grind the residue second time adding more water to extract everything properly.
4. Now add the sugar and the required quantity of milk ( and water if needed) and mix well with a spoon. Alternately you may also add the sugar while grinding.
5. The consistency of the drink depends on your liking and preference.
Refrigerate and serve it chilled or add some ice cubes.
This quantity should make about 8-10 glasses.

Note: You can grind the ingredients with water and store in a refrigerator for 2-3 days. Add milk and more water before serving as shown in the above picture.

You can see the Sindhi Dando Kundo that was  used for grinding Thaadal in this picture above.
Dando Kundo Image Source - Google.