KANBHO / KHATTO BHATH

Kanbho or khatto Bhath is the Sindhi version of curd rice. It is a traditional dish prepared usually on Shitala Satam (Satain / Thadri) when we eat the cold food prepared the previous day. This is just seasoned with crushed mustard which helps in fermenting the dish and gives the tangy flavour. I prepare it the way I have seen my grandma doing it, ie add lukewarm milk to the cooked rice with a spoonful of curd and crushed mustard seeds and mix everything together. Some people also add Sundh (Sonth / Dry ginger powder)
 This was done at night before sleeping and by morning you have the khatto bhath ready.
Alternately you can also make it by mixing the curd and the cooked rice together and then season with crushed mustard seeds like we usually prepare the curd rice. But remember that we have to leave this for few hours at least to enhance the mustard flavours.

Ingredients:
Cooked rice .... 1 cup or as needed.
Milk ................ 2 cups (boiled and cooled)
Curd ............. 1 tbsp
Salt .............. to taste
Mustard seeds .... 1 tsp (crushed coarsely)
Sonth / dry ginger powder ... 1/4 tsp (optional)

Method:
1. Take the rice in an earthenware or glass bowl.
2. Add lukewarm milk.
3. Stir in the crushed mustard seeds and mix well.
4. Cover it with a lid and place a cloth napkin over it.
5. Leave it overnight to set.
6. In the morning stir the kanbho and check the consistency. Add a little water and salt if required.
(Remember the rice is already cooked with salt)

TEHRI (Sweet Saffron Rice)

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

Ingredients:

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

Method:
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

SAAWA CHAANWARA ( Sindhi Greens Pulao )

This is a simple pulao recipe which we call Saawa Chaanwara in Sindhi.. It is usually served with sai bhaji or methi patata.

Ingredients:
Rice ....  2 cups
Tomato .. 1
Ginger ... 1 tsp (grated)
Garlic ... 1 tbsp (crushed)
Green chillies .. 2-3 (slit)
Coriander leaves .. 1/2 cup
Methi leaves ....... 1/4 cup (or 1 tbsp dry kasoori methi )
Mint leaves ... few (optional)
Black cardamoms .... 1-2 (slit)
Cinnamon stick .. 1 inch piece
Cloves ..... 3-4
Green cardamoms .. 3-4 (slit)
Bay leaves .... 1-2
Shah jeera / caraway seeds ... 1 tsp
Salt ... to taste
Turmeric powder .. 1/4 tsp

Oil ...

Method:
1. Wash the rice and soak for 30 minutes.
2. In a pan heat 2-3 tbsps of oil and add the mentioned whole spices except caraway seeds (shah jeera)
3. When they give out aroma add the ginger, garlic and green chillies. Saute.
4. Now tip in the greens and the chopped tomato. Add salt, turmeric and chilli powder.
5. When the tomato is cooked, add the rice and saute for a minute.
6. Add 4 cups of water and bring to a boil.
7. Reduce the heat to medium and cook the rice until done.
8. Heat a little oil or ghee in a small pan. Spread the caraway seeds on the cooked rice and pour the hot oil over them.
9. Place the pan on a hot tawa / griddle for dum.

Note : You can also a few leaves of any greens available at home.

KUAREE / PATREE KHICHNEE ( Soft Khichdi Sindhi Recipe )

Kuaree / Patri in Sindhi means soft ( porridge like consistency ) This khichdi is very simple one made with rice and split green moong dal. It is actually a traditional breakfast dish. It is usually served with fried potatoes, papads, pickle, yogurt and kachris. But if you want to eat light sometimes to cool your stomach, just have it with a bowl of curd. Since this is very light on the stomach it is perfect when one is a bit unwell. This is also given to the toddlers as a first solid food.

Ingredients:

Rice --- 3/4 th cup

Split green moong dal ... 1/4 cup

Salt ... to taste

Ghee or oil ... 2 tbsps

Mustard seeds - 2 tsps (for tempering)

Method:

1. Soak the rice and dal together for 1 hour.

2. If you are using a pressure cooker then take 3 cups of water. 

3. Add the soaked rice and dal. Bring to a boil and remove the  scum.

4. Add salt as needed and close the lid. Cook for 4-5 whistles.

5. If you cook in a pot then add more water and simmer it to cook until done.

6. Mash the khichdi with a masher.

7. Heat oil or ghee and add the mustard seeds. When they crackle, add them to the cooked khichdi. 

8. Mix it and serve hot.

GUR JI TEHRI ( Sweet Jaggery Rice)

Dear friends I have reached my 600 th post on the auspicious occasion of Diwali. Today I am sharing the recipe of Gur Ji Tehri, which is sweet jaggery rice. Now this can be made with sugar or jaggery. Tehri is made in all Sindhi homes on auspicious and festive days. It is usually served with Sai Bhaji or any kind of Aloo preparation.I have served it with Methi Aloo which is my hubby's favourite.

Ingredients:
Rice - 1 cup
Jaggery .. 1/2 cup or little more ( as per your taste)
Fennel seeds - 1 tsp
Coconut slivers - 1 tbsp (you can use fresh or dry coconut)
Cardamoms ..... 5-6
Saffron ....... a pinch
Cashew nuts ... few
Salt .... a pinch to balance the taste
Ghee ... about 2-3 tbsps or as needed
Chopped almonds /pistachios for garnishing.

Method:
1. Melt the jaggery in one cup of water and discard the impurities.
2. Heat a spoonful of ghee and add the cardamoms, coconut slivers, cashews, and fennel seeds.
3. When they change coclour, add the rice and saute for half a minute.
4. Add one and half cups water and a pinch of salt. Bring to a boil and reduce the heat.
5. Add the saffron to the cooking rice.
6. When it is half done, strain the jaggery water which would be around 3/4 th cup after boiling.
7. Stir to mix and reduce the heat. Simmer on very low flame to cook.
8. When the water is all evaporated, place the pot on a tawa / griddle for dum.
9. Heat a little ghee and pour on top of the rice. Mix carefully with the back of a spoon to avoid the rice grains from breaking. (I use a chopstick to do this)
Garnish with chopped nuts.

VARYUN JO PULAO ( Lentil Fritter Pulao )

Vadis are sun dried lentil cakes like mangodis. Sindhi vadis are made with urad dal.  We can use them to make curries along with other vegetables. Varyun jo Pulao is a very traditional Sindhi rice preparation. with urad dal vadis.

Ingredients:
Basmati Rice ... 2 cups (or as needed)
Vadis ............  6-7
Onions ........ 2 (sliced)
Ginger ....... 1 tsp  (grated)
Garlic ....... 1 tsp (crushed)
Tomato .... 1
Green chillies ... 2-3
Turmeric powder .. 1/4 tsp
Coriander powder ... 1/2 tsp
Red chilli powder ... 1/4 tsp

Whole Spices for Pulao:
Green cardamoms ... 3-4
Cinnamon stick ..... 1 inch piece
Bay leaf ............. 1-2
Aniseeds / saunf ... 1 tsp
Cloves ... 3-4
Black pepper corns ... few
Cumin seeds ..... 1 tsp

For tempering:
Kummel seeds or Shahjeera ... 1 tsp
Oil ... as needed

Method:
1. Heat about 2 tbsps oil in a pan. Add the sliced onions and fry until golden brown in colour.
2. Add the ginger garlic, green chillies and tomato with one cup water and simmer to cook.
3. Mash the cooked onions using a masher or hand grinder.
4. In a pressure cooker, heat 2 tbsps of oil saute the urad vadis turning them to fry uniformly.
5. Add half the quantity of the fried and mashed onion paste. Add the turmeric powder, red chilli powder, coriander powder and salt. Add 2 cups water and pressure cook the vadis. These vadis take longer to cook so I use the pressure cooker.
6. Let out the steam and open to check if the vadis are done.
7. Wash and soak the rice.
8. In a heavy bottomed pan heat 2 tbsps oil and add the whole spices mentioned in the list. If you want you can crush them lightly before adding.
9. Add the remaining onion paste and saute. Add salt.
10. If there is any gravy in the vadis then remove the vadis and use the gravy also for the pulao.
11. Add double measure of water ( including the gravy taken from vadis)
12. add the rice to  it and once it starts to boil, reduce the flame and cook until 3/4 th dome.
13. Now carefully mix the vadis.
14. Heat a liitle oil. Sprinkle the kummel seeds on top of the rice and pour hot oil over it.
15. Keep it for dum with the lid covered tightly preferably the pot should be kept on a griddle (low flame) for 3-5 minutes.
Serve it carefully not breaking up the vadis too much.

I have served it with Sindhi chana dal cooked with potato and lotus stem ..  You can check out the recipe - HERE

METHI EIN CHANAN JI DAL JO PULAO ( Sindhi Sao Pulao)

This is a Sindhi recipe and we call it Sao Pulao / Saawa Chanwara ( Yellow Pulao / Yellow Rice)
Every home it is made with a slight variation. I have made it the way my grandma used to make it with chana dal. Some don't add chana dal, while some like to add tomato. This is usually served with Sai Bhaji ( Sindhi Palak ).
Here goes the recipe...

Ingredients:
Basmati rice ....  1 cup
Chana dal ...... 1/4 cup
Methi leaves ... 1 small bunch ( 1/4 cup )
Green chillies ..... 2-3 (slit)
Garlic ........... 1 tsp (crushed)
Ginger ....... 1 tsp (grated)
Cinnamon ... 1 piece
Cloves ........ 3-4
Black cardamom .... 1 (optional)
Green cardamoms ... 3-4
Bay leaf ..... 2-3
Kummel / Caraway seeds .. 1 tsp ( you can also use shahjeera )
Turmeric powder ..... 1/4 tsp
Coriander powder .... 1/2 tsp
Salt ..... to taste
Oil .... as needed

Method:
1. Soak chana dal for 3-4 hours. Put it in a pan with water and  a little salt and half boil it. ( it  will be cooked  with rice again later>)
2. Wash and soak the rice.
3. In a pan heat a little oil and add the cardamoms, clove, bay leaf and cinnamon.
4. When they give out an aroma, add the garlic, ginger, green chillies and saute. Tip in the methi leaves.
5. Add the rice and temper with salt, and coriander powder.
6. Add 2 cups of water and when it starts boiling add the half-boiled chana dal.
7. After it starts boiling reduce the flame and cook until done.
8.  Now sprinkle the kummel seeds on the rice.Heat a little oil in a frying pan and pour it on the kummel seeds.( or shahjeera)
9. Stir it very carefully and place the pan on a hot griddle for dum.

Tip: I use a chop stick to stir the rice carefully in order not to break the grains and avoid making it mushy.

FOTE BHUGI KHICHNI ( Cardamom flavoured Khichdi)

Cardamom flavoured khichni cooked with rice and split moong dal (green moong dal )

Ingredients:
Rice ..... 1 cup
Green moong dal (split) ... handful (or little more)
Green Cardamoms..... 3 - 4 ( split)
Cumin seeds .... 1/2 tsp
Pepper corns ..... 5-6
Ghee (clarified butter) ... 2 tbsp
Salt ...... to taste.

Method:
1. Wash the rice and dal together. Soak for at least half an hour.

2. Heat ghee in a pan and add the cardamom, cumin and pepper corns. Do not wait until they crackle. Add the rice and salt and stir fry for a minute.

3. Add double quantity of water ( if rice + dal are one and quarter cups, add two and half cups water)

4. Boil and then simmer until the rice is cooked. You will like the aroma of this rice dish when it is cooking.
5. This goes well with: SAI BHAJI (click to see the recipe)

Fote Bhugi Khichni Video

PULAO - CHANAN JI DAL (Sindhi Pulao Chana Dal)

Chana dal cooked with fried onion and the addition of potato or beeha makes such a delicious meal. 

FOR PULAO
Ingredients:
Rice .......... 1 cup
Onion ....... 1 big or 2 small (sliced)
Ginger garlic paste ..... 1 tbsp.
Green chillies .....1-2 (slit)
Turmeric powder ...... 1/4 tsp
Salt
Oil
For garnishing .... Chopped nuts.
( Crush the following Garam masala coarsely, except bay leaf and cinnamon)
Green cardamoms ..... 2-3
Black cardamom ..... 1
Cloves ...................... 2-3
Cinnamon stick ......... 1 inch piece
Caraway seeds ........... 1 tsp.
Aniseed (saunf).......... 1/2 tsp.
Black pepper corns........... 1/2 tsp.
Coriander seeds .................. 1 /2 tsp
Bay leaf .............. 1

Method:

1. Wash and soak the rice.
2. Heat 1 tbsp oil in a pan and fry the sliced onion till brown in colour. Add the ginger garlic paste and a little water and simmer it for 5 minutes. 3.In a pan heat 2 tbsp. oil and add the crushed garam masalas. Stir fry on low flame for half a minute and add the fried onion, green chillies, salt and turmeric.
4. Now put the rice and mix well. Add 2 cups of water and cook the rice till done.Garnish the pulao with chopped nuts.
This pulao can be served with Chana dal, Sai bhaji (see recipe) or any non-veg dish.

CHANAN JI DAL

Ingredients:
Chana dal ..... 1/2 cup
Onions .......... 1 medium sized
Potato .... 1 (optional) Cut into big pieces.
Tomato ......... 1
Green chilli .. 1
Ginger garlic paste .... 1 tsp.
Cardamoms ........... 2
Turmeric powder .... 1/4 tsp.
Coriander powder .... 1/2 tsp.
Cumin powder ......... 1/2 tsp.
Red chilli powder .... 1/4 tsp.
Amchoor powder .... 1/4 tsp.
Salt .... to taste
Oil.
Coriander leaves ..... to garnish

Method:
1. Heat oil in a pan and fry the onion till brown.Add the ginger garlic paste, green chilli and tomato. Stir fry, add a little water and cook.
2. Add the soaked chana dal, potato cubes,salt and all the dry masala powders. Add enough water and cook till the dal is done.. Take care not to over cook as the chana dal has to remain whole and not mashed up.Just mix it lightly and garnish with coriander leaves.(If using a pressure cooker, cook for 3 whistles)
3. Serve with pulao.