(Rice Pudding)

Kheerni is thickened milk with Cardamoms, Saffron and a number of rich mild spices. Basically it is the Indian version of rice pudding. Sindhi's normally make this a bit milky and not as thick as Phirni or rice pudding, but I like the thicker creamier version and that too cold. But in a Sindhi household you will get a hot version and most of the time with semiya.

In the picture below on the left is the thicker version and on the right is the lighter version.

500 gms half and half cream (10% milk)
250 gms milk (I used 2%)
5 cardamom pod
1/4 cup finely ground rice (Soaked for 1/2 and hour and then ground, you can add more or less depending on taste)
1/2 cup sugar (reduce or add more sugar according to taste)
4 tablespoons blanched slivered almond
2 tablespoons raisins (Soaked in water for at least 1 hour)


  1. Pour the half and half and 2% milk into a wide and thick, preferably non-stick pan.
  2. Add the cardamom pods and bring to a boil without letting the milk spill over.
  3. Quickly turn heat to medium.
  4. Sprinkle the ground rice slowly into the pan, stirring occasionally.
  5. Add the sugar.
  6. Stir now and then cooking till the rice is cooked.
  7. Add the raisins and almonds.
  8. For the Sindhi lighter version, stop here and add more milk when reheating if too thick.
  9. For the thicker version simmer until the pudding has thickened to a creamy consistency, turning the heat down a bit towards the end.
  10. Bring to room temperature,Refrigerate for 2-3 hours until cold and set.

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When Jhiva for Love was announced there was no doubt I had to dedicate it to my parents. My love for cooking has without doubt come from my mother, even when I was small she introduced me to international recipes, she would make the best ravioli from scratch at home and those days in India Italian was yet to catch up. I was and maybe am still a fussy eater, I would never eat what was made at home like if we had upma for breakfast and they put vegetables in it I would not eat it, I never liked most of the vegetables and till date do not like fruits. Being in a joint family I would always get you should learn to eat everything from everyone else, but mom would know and would always make something that I never fussed with a yummy Grilled cheese sandwich.

Papa who never entered the kitchen too, once when I was in the hospital after an accident, and would not eat the food there and mama could not go home to cook one day and get food came to the hospital with a big surprise. He had made a yummy grilled sandwich for me just so that I eat something and he knew I would not say no to a cheese sandwich. It was one of the best sandwiches I would have had that too from someone who never cooked.

The Grilled cheese sandwich has grown as I have from just amul cheese with salt and pepper to adding sun dried tomatoes. Here is one version of the grilled sandwich

Sun dried Tomatoes Grilled Sandwich

4 slices bread (I used rye bread as that was in hand on that day)
2 tbsp white sauce (recipe to follow)
chopped onions to taste
2 sun dried tomatoes, chopped (if using the dry ones, keep them in warm water for 10 minutes or as per the instructions)
2 tbsp olives, sliced
2 tbsp tomato ketchup
4 tbsp Cheddar cheese (feel free to use any kind of cheese available)
salt and pepper to taste


  1. Apply white sauce to 2 slices of bread.
  2. Top these 2 slices with the onions, sun dried tomatoes, olives, salt and pepper.
  3. Apply ketchup to the other 2 slices and place them on the other 2 slices.
  4. Grill them on the grill, sandwich toaster or on the tava.
  5. Serve with extra ketchup or pudina chutney.

I was thinking that this would be a tribute to mama and papa who knew me the best and knew just the right thing to do to get a smile on my face, but I was in for a surprise. This weekend I was not too well and so could not cook anything so my husband ( my listen) offered to make dinner, his speciality being maggie noodles, an omelet or a sandwich which included mayonnaise and cucumbers. He asked me if he should make an omelet, I told him no since we just had one egg, he then said ok leave it to me. I usually would go in to investigate or help but this time was in no mood to do so, heard a lot of commotion in the kitchen but decided to just be happy that I am getting dinner. He came back with this yummy Egg Salad Grilled Sandwich, not sure if he read my mind or read this post which was in the drafts from one week but it reminded me of mama and papa and I could not complete this post by saying thanks to my husband too. Well he sat to explain how he came up with this egg salad, he used up all my left overs and emptied the fridge. So here goes the recipe

Egg Salad Grilled Sandwich

2 slices toasted bread
1 egg
4 tbsp white sauce (Recipe to follow)
chopped onions
4 romaine leaves
1/4 tsp garlic
1/4 tsp dry parsley
some ketchup
salt and pepper to taste.
little oil

  1. Heat oil in a pan, add the garlic and onions. Fry till the onions are translucent.
  2. Beat the egg and add it to the pan, stir in to scramble it.
  3. Once the eggs are cooked add the white sauce, ketchup, dry parsley, salt and pepper. Cook till heated through.
  4. Make the sandwich by placing the romaine leaves on a bread and then a big spoon of the egg salad. Top with the second slice of bread.
  5. my husband served it with more romaine leaves and ketchup.

This post is a tribute to the 3 most important people in my life, who make life worth living. Thank you mama, papa and listen for being there for me in every step of life, god knows how I would deal with life if you guys were not around. Love you all. This is my contribution to the Jhiva For Love event hosted by Jigyasa and Prathiba.

(Sweet and Sour Turnip/Rutabaga)

I don't remember having this in India, and as usual every week I pick up something new to try from the grocery store and this time it was Rutabaga, did a Google search only to pleasantly realize that its nothing but a turnip or shalgum and is widely used in Indian cooking. I saw many recipes for it but then my Punjabi neighbour aunt told me this recipe to have with puris and we loved it. Now we have a new addition to our menu and so many recipes to try.

1 cup shalgum, cut into small cubes
1 onion, chopped
1/2 cup pureed tomato
1 inch ginger, grated
1/2 cup curds
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
coriander leaves for garnish


  1. Heat 1 tbsp oil in a pressure cooker. Add the onions and cook till they are translucent.
  2. Add coriander powder, red chili powder and turmeric powder. Cook for a minute.
  3. Add ginger and tomatoes and cook till the oil separates.
  4. Beat the curds well and add it to the pressure cooker.
  5. Add the shalgum, salt and 1/2 cup water.
  6. Give 2 whistles. Let the pressure release.
  7. Garnish with coriander leaves and serve with puris or roti.

(Bottle gourd/ Lauki in Tomato)

A simple, light and delicious recipe made with tomatoes, can be eaten with puri or roti or can be had just like that as a soup. We can easily substitute kaddu with any other vegetable like potato, turai.

1 cup Kaddu/ Lauki/ Bottle Gourd, cut in quarters
2 tomatoes
1 inch ginger
1 green chili
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
handful curry leaves
a pinch hing
1 tbsp oil
salt to taste
2 cups water
coriander leaves for garnish


  1. Grind tomatoes, ginger and green chillies together.
  2. Heat oil in a pressure cooker,add hing, mustard seeds and cumin seeds. Let them splutter. Add the curry leaves
  3. Reduce heat, add the coriander powder, red chili powder and turmeric powder. Cook for a minute taking care not to burn them.
  4. Add the tomatoes. Cook till the oil separates.
  5. Add the kaddu salt and water.
  6. Close the cooker, and cook till done about 2 whistles.
  7. Once the pressure releases, open the cooker and boil or add water according to the required consistency. This is a very watery gravy but you can thicken it by boiling away the excess water.
  8. Garnish with coriander leaves and serve.

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(Mint leaves Spiced Rice)

This is my contribution to the Monthly Blog Patrol-April: One Pot Wonders, I have since been browsing blogs and had so many options. I finally decided to make the Pudina Biryani from Andhra Flavors - For Spicy Lovers Blog. I loved the color of the dish and was healthy too. I did make a few changes, I added some coriander leaves and onions as well, ground everything to a paste together, did not use beetroot since did not have them at home instead used a bowl of mixed vegetables. This is an easy recipe but still very delicious, loved the addition of pudina (mint).

1 Cup Rice
3/4 Cup mixed vegetables of your choice (carrots, beans, potatoes, corn, double beans)
1 Tbsp ghee
1 Bay leaf
2 tbsp curds
1 tsp coriander powder
½ tsp Red Chili powder
21/2 Cups water
Salt to taste

Grind to a paste
1/2 cup Pudina/ Mint Leaves
1/2 Onion
1/2 cup coriander leaves
1/2 inch Ginger
2 Garlic cloves
1 Green chillies
2 Cardamoms
2 Cloves
5 pepper corns
1 Cinnamon stick


  1. Soak rice in water for 1/2 hour.
  2. Heat ghee in a pressure cooker, add the bay leaf.
  3. Add the ground paste and cook till the oil separates.
  4. Add rec chili powder, coriander powder and cook for a minute.
  5. Add the curds and mixed vegetables and cook for 5 minutes.
  6. Add the water and salt.
  7. Once the water comes to a boil, add the rice and close the cooker.
  8. Give 2 whistles.
  9. Serve rice with any raita or plain curds.

Note: You can cook this rice anyway you like I prefer using the cooker.

This is a wadi made from wheat flour or roti/chapati/phulka dough. It quite often that we have left over roti/chapati/phulka dough that is going black in the fridge. This is when in Sindhi's they make the mukandar wadi, and make a curry out of it. I have shown the basic way of making it, you can use any left over dough, add onions, green chilies and any kind of masala to it.


For the Wadi
1/2 cup left over roti/chapati/phulka dough, you can make fresh too if you want.

For the Gravy
1 onion, chopped
2 tomatoes, chopped
2 potatoes, quartered
1 green chilies, chopped
1 inch ginger, grated
2 tbsp curds
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
coriander leaves for garnish.


  1. Make a round disc of the dough.
  2. Place it in a pressure cooker and cook it for about 10 minutes, around 3 whistles. (how rice is steamed in a pressure cooker, if you do not have the vessel for it, place 1/2 cup of any dal in the bottom , keep the dough on top, add water and steam). If using a steamer, steam it for 10 minutes.
  3. After steaming the dough would have become hard, cut it into cubes and deep fry them.
  4. Heat some oil in a pressure cooker, add the chopped onions. Fry them till they are golden brown.
  5. Add the coriander powder, red chili powder and turmeric powder, cook for a minute.
  6. Add the tomatoes and cook till the oil separates.
  7. Add the curds, potato, wadis and salt.
  8. Add water to cover the contents and give 2 whistles or till the potatoes and cooked.
  9. Garnish with coriander leaves and serve with rice or heida wara chawara (turmeric rice)

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(Tumeric Rice)
Been long since I posted some Sindhi recipe, this is a simple yellow rice, just to add some color to the food and get the benefits of turmeric. Cooked like how you would normally make rice just with a pinch of turmeric.

This is normally eaten with Sai Bhaji,Varyoon patata waagan ji bhajji, Mukandar Wadi

1 cup rice
2 cups water
pinch of turmeric
1 tsp ghee
salt to taste


  1. Wash the rice and soak for half an hour.
  2. In a pan, add the rice, water, turmeric, ghee and salt.
  3. Bring the water to a boil.
  4. Once the water boild, lower the heat and cover the pan.
  5. Cook till the water is evaporated or rice cooked.

Note: Cook the rice how you would normally cook rice, in a pressure cooker, rice cooker, or with more water where you throw out the water once the rice is cooked.

Back to Sindhi Recipe List

Bake it in the oven, cook on the tandoor, grill them on the barbecue or just cook them on the tawa, this is one dish that will vanish the minute its on the table. We normally like to eat this as a side dish to any dal recipe.


205 gms paneer (Firm cottage cheese), cut in 2 inch cubes
1 capsicum, cut in square pieces 2 inches
1 onion or Leek, cut in squares, 2 inches
1/2 cup thick yogurt or 1/4 cup yogurt and 1/4 cup cream
2 tsp red chili powder
1/2 tsp turmeric powder
1 tsp ginger paste
1/2 tsp garlic paste
1/4 tsp chat masala
1 tsp dried fenugreek leaves
1/2 tsp garam masala
1 tsp tandoori masala
2 tbsp mozzrella cheese (optional)
1 tbsp oil
Juice of 1 lime
salt to taste
Wooden Skewers
warm water


  1. Combine all ingredients except paneer, capsicum and onions and mix well..
  2. Then add the paneer, capsicum and onions and mix well till all the pieces are coated with the paste.
  3. Marinate it for 4-5 hours, if you want marinate it overnight in the fridge.
  4. When ready to serve, soak the wooden skewers in hot water for at least 15 minutes. (This makes sure they do not burn in the oven).
  5. Arrange the paneer, capsicum and onions on the skewer, alternating with the three vegetables. Drizzle some oil on them
  6. Preheat the oven to 350 or the grill or heat a Tawa/ non stick Pan.
  7. Cook the tikkas till the are slightly browned on the edges.
  8. Serve with extra lime wedges.

This is a simple but yet lovely breakfast for a summer morning, though its supposed to be summer here like yesterday but we had some flurries on Saturday night, I could not stop my self from making this.

This is my contribution to the Fun 'n' Sun event hosted by easycrafts.

1 cup semiya
11/2 cup plain yogurt
1/4 cup milk
1/2 inch ginger grated
1 green chili, chopped
1/3 cup cucumber, chopped
1 tsp mustard seeds
1/2 tsp Channa dal
1/4 tsp urad dal
1/4 tsp oil
2 dry red chili (optional)
little curry leaves (optional)
3 tbsp coriander leaves, chopped
salt to taste
Sev/Bhujiya/boondi for garnish


  1. Cook Semiya as per packet instructions. Drain and keep aside.
  2. In a large bowl beat the yogurt well, add the milk, salt and cucumber.
  3. Once the semiya is cooled add it to the yogurt and mix well.
  4. Heat oil in a pan, add the dry red chili.
  5. Add the mustard seeds, channa dal and urad dal.
  6. Once they start to splutter switch of the gas, add the green chilies and ginger and pour over the yogurt and semiya mixture.
  7. Mix in the coriander leaves. Adjust seasoning.
  8. Serve with Spicy sev, bhujiya or bhoondi.

This month I joined the Daring Bakers and will be in from next month, ever since I sent the email I was wondering if I could do justice. I have baked a little, like cake muffins and cookies but never used yeast. I am an amateur baker but love to learn more that's why I decided to join them. So I decided to play with yeast before I start and maybe then I am more confident.

So I went to the store to buy all that I needed for bread and when I went to get the yeast there were 2 kinds of yeast instant yeast and dry active yeast, did not know which would be used to make a bread so bought both. I bought Robin Hoods Best for Bread Flour. I was looking for an easy bread recipe when I landed up in Robin Hoods website and decided to follow their Basic White Bread Recipe, I was using their flour any ways.

It took me one week to get the courage to start and this Sunday was the day, the yeast came out and the flour too. I followed the recipe religiously and at the end was very proud of my bread.

The recipe was for 2 loaves, so I made a loaf with one half and shaped the other into buns which were not that round but tasted great. I am now so excited and already plan to make different kinds of bread, with herbs onions.

The recipe is great though, over here it took 2 and half hours for the dough to rise and even the second rise was the same. It was tea time when the buns finally came out of the oven and we enjoyed the fresh hot buns with a cup of Chai/ Tea.

(Bitter Gourd Bhajji)

I normally do not eat bitter gourd, but when Pooja announced the Vegetable of the month Bitter Gourd and Mom decided to visit me, I requested her to buy just 2 Bitter Gourds since I do not get it where I stay. I told her just 2 since she is the only one who eats it. I had planned to make my Grand - Ma - In Laws Dhaas Karela recipe, which my mom loves and had been telling me to make them for her. But my mom being my mom actually cooked the karelas and came and that too lots of it. Well initially I was a little upset, but then papa told me that from when she has started making Karela this way even he has started eating it. So then I thought if Papa can eat it so can I and gave it a shot and loved it and actually wanted more, even my husband who never ate it enjoyed it and wants me to make it more often now. So thank you mom for finally getting us used to eating bitter gourd, you have succeeded. And thanks to Pooja from My Creative Ideas to chose Vegetable of the Week -Bitter Gourd for the event this month

This is my mothers recipe.

4 karelas
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
1 tomato, grated
1/2 cup curds
1 tsp imli paste, dissolved in water
salt to taste

Grind To a Paste
2 big onion
1 inch ginger
2 green chillies
1 tbsp jeera
2 cardamoms
4 to 5 pepper corns
1 tsp fennel seeds
1 tbsp Poppy seeds (khus khus)


  1. Peel the karela, cut them in about 2 inches length. Sprinkle some salt over them, mix and keep aside for 2 to 3 hours.
  2. After 2 to 3 hours wash them thoroughly.
  3. Dry them using a towel, shallow fry them till they get a golden brown color. Keep them aside.
  4. Add some oil in a pan, add the ground masala and cook till the oil separates.
  5. Add the karelas, coriander powder, chili powder, turmeric powder and salt.
  6. Beat the yogurt well and add it, fry for a minute.
  7. Add the tomatoes and some waters and cook till the karelas are soft.
  8. Add the imli paste and cook till gravy is thick.
  9. Serve with rotis.

A rich creamy soup, with spinach and mushrooms. Cloves in this recipe helps when someone has a sour throat or a running nose. Serve it hot with toasted bread.

Cloves are know for its Medicinal Purposes but if had in large amounts it could be Toxic too.

Toxicity - Source: http://en.wikipedia.org/wiki/Clove
Large amounts should be avoided in pregnancy. Cloves can be irritating to the gastrointestinal tract, and should be avoided by people with gastric ulcers, colitis, or irritable bowel syndrome. In overdoses, cloves can cause vomiting, nausea, diarrhea, and upper gastrointestinal hemorrhage. Severe cases can lead to changes in liver function, dyspnea, loss of consciousness, hallucination, and even death. The internal use of the essential oil should be restricted to 3 drops per day for an adult as excessive use can cause severe kidney damage.

This is my contribution to the Think Spice - Think Cloves event hosted by Gretchen Noelle of Canela & Comino.

This is my contribution to the No Croutons Required event hosted by Lisa from Lisa's Kitchen.


1 cup button mushrooms, chopped
1/2 onion, sliced
2 cloves garlic, chopped
5 cloves
1/4 cup Cream (optional)
1/4 cup Milk
1/2 cup Water
salt and pepper to taste

Grind to a paste, using as little water as you can.

1/2 bunch spinach
2 cloves garlic
1/4 inch ginger
1/2 onion
1 green chili


  1. Heat oil in a pan, add the cloves.

  2. Add the garlic and onions. Cook till the onions are brown on the sides.

  3. Add the mushrooms, cook for 5 minutes.

  4. Add the ground Spinach Paste. Cook for another 5 minutes till the water dries up and oil separates.

  5. Add Milk, cream and water. Bring it to a boil. (Add water to the consistency you want)

  6. Season with salt and pepper and serve.

Ever Since I have been blogging, I am so delighted to find different cusines on different blogs, I have booked marked so many and hope I can get to try them all. Last week I got 2 try of the recipes and both were delicious.

Pooja's Methi Ni Kadhi
My husband and myself love Methi in every form so when I dropped on Pooja's Methi Ni Kadhi I had to try it and it was really good. I did make few changes, I made the yogurt kadhi like what we normally make and then added Methi Leaves to it. She has garlic, cinnamon and cloves to her kadhi which I did not add. Thank you Pooja for this recipe

1 cup Methi Leaves, chopped (Fenugreek leaves)
1 tsp mustard seeds
1 tsp Jeera seeds
a pinch hingh (Asafoetida)
1 and 1/2 cups curds (yogurt)
1 tbsp Besan (gram flour)
1 green chilli chopped
1 inch ginger grated
a pinch tumeric powder
1/4 tsp sugar
salt to taste
1 cup water
1 tbsp oil


  1. Heat oil in a pan. Add hing, mustard seeds and jeera.
  2. Once the seeds splutter, add the methi.
  3. While the methi cooks beat the curds.
  4. Add besan, green chili, ginger, sugar and tumeric powder to the curds.
  5. Reduce the heat to low once the is cooked.
  6. Add the curd mixture to the methi with 1/4 cup water.
  7. Once it boils server hot with rotis or rice.

Nupur's Pav Bhajji

After reading so much about Nupur's Pav Bhajji I had to try it, I was giving my husband a surprise birthday party last week and decided to make the pav bhajji. Everyone loved it and I had to quickly grab a bit before it got over to take a picture, I know I am missing the Pav and the onions in the picture that is due the the commotion at home during that time and I had to quickly take the picture before nothing was left. This will now always be my pav bhajji recipe that I will be making I might add about 1/4 cup of mixed vegetables (carrots, beans) the next time just to add more nutrients. Who would have ever thaught that cauliflower would do the trick, usually my pav bhajji was made with onions, tomatoes , mixed vegetables and lots of potatoes. Thank you Nupur for sharing such a wonderful recipe.

I did not make any change to Nupur's recipe except that I used "Badshah's Bombay Pav Bhajji Masala" instead of Everest. You can click on the link above for the original recipe.

A quick, easy and creamy gravy made with sour cream. A sure crowd pleaser, we did not know what to call this dish and then my husband came up with the name "Lazeez Paneer", I am not sure if there is a recipe out there for "Lazeez Paneer", if there is I would love to know and any suggestion on what to call this recipe would be great.

250 gms paneer (Cottage cheese), cut into 1 inch pieces
1 red capsicum, chopped
1 large onion, chopped
1/2 tomato, chopped
3 green chillies, chopped
1 inch ginger, grated
3 - 4 garlic cloves, minced
1/2 cup sour cream (Can use thick sour curds too)
1 tsp corriander powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tbsp channa masala powder
1/2 cup water or milk
salt to taste
Corriander leaves.


  1. Heat oil in a pan, add the onions, ginger, garlic and green chillies and cook till the onions are tender and transluscent.
  2. Add the capsicum and cook for another minute.
  3. Add the corriander powder, red chilli powder, turmeric powder and channa masala powder. Cook for 2 minutes.
  4. Add the tomatoes and cook till the oil seperates.
  5. Add the sour cream and cook for a minute.
  6. Add paneer and salt. Mix till the paneer is coated.
  7. Add water or milk for a richer gravy and let it come to a boil.
  8. Add the corriander leaves and serve with Roti, Parathas etc..

This is a easy and tasty snack with different filling's rolled inside a slice of bread. A quick and easy snack to make if you have some bread at hand. The filling can be anything that you have in your fridge or pantry. I made a mixed vegetable filling and a ricotta cheese filling.


1 loaf of bread
Water or Milk
Oil for deep frying

Filling 1: Mixed Vegetable Filling
1/2 carrot grated
1/2 onion sliced thinly
1/4 capsicum sliced thinly (I used the red peppers for their sweetness)
1/2 cup grated mozrella cheese (Feel free to use any cheese available at the moment)
2 green chillies chopped or red chilli flakes
2 tbsp corriander leaves chopped
salt and pepper to taste

Filling 2: Riccotta Filling
1/2 cup Ricotta cheese
1/2 parmesan cheese
1 tsp dried rosemary
1 tsp red chilli flakes
salt and pepper to taste


  1. In a large bowl, mix all the ingredients of the desired filling.
  2. Remove the crusts from the bread.
  3. Pour some milk or water in a plate and dip each slice in the milk or Water.
  4. Place the bread between your palms and gently squeeze to get the excess milk or water out.
  5. Place a portion of the filling mixture in each slice and wrap it around and cover the mixture completely,to get an oval shape.
  6. Continue with the remaining bread slices.
  7. Deep fry them or bake them in an oven.
  8. Serve with ketchup or chutney.

Note To bake them, cover a cookie sheet with aluminium foil, place the rolls and drizzle some oil or butter on the rolls. Coat the rolls well with oil. And bake in preheated oven at 350 F, till golden brown and crisp. Cool and Serve.

Other Filling Options
  1. Paneer, Onion, Green chillies, corriander leaves, salt and pepper.
  2. Potato, Onion, Jeera Powder, amchur, red chilli powder, turmeric powder, corriander powder, corriander leaves, green chillies and salt.
  3. Minced Meat.
  4. Soya nuggets, minced Soya nuggets.
  5. Grated Cabbage,grated carrot, Jeera Powder, amchur, red chilli powder, turmeric powder, corriander powder, corriander leaves, green chillies and salt.

Maybe you can share what filling you would put in them.

Gosh.. Its been a month now that I have been blogging and have loved every moment. Still getting to know everyone around here. I would always drop by one of your blogs searching my way for a recipe through google but never once thaught I should start a blog of my own. but then one day last week I realized that you just need a gmail account and a blog can be started and thats when I started and decided to share some of the sindhi recipes.

I love the event's that takes place, they gives us the inspiration to try something new. My husband too loves the dishes that I make from other bloggers and loves the variety. He is too so inspired that last Friday he made dinner for me, he knows to cook 3 things, Maggie Noodles, Omelette and Tea. So this time it was Omelette and did he do a good job. He said ok I want you to post this on your blog and he made sure his plate looks good and made me take a snap. He called it Listen's Omelette. Well we are not allowed to call are dear husbands by name as many of you must know so I address my husband as Listen so thats why the name is Listens Omelette. So I decided to celebrate my First Month with this recipe.

The recipe he used:
2 Eggs
2 tbsp chopped onions
corriander leaves, chopped

Mix all the ingridients together and cook in a pan with a little butter. Serve with bread

He also had a piece of banana and methi leaves (He mistook them for corriander leaves) Initially I removed and gave him everything but while platting he took the methi leaves thinking they are corriander leaves. The banana is to kill the spicy omelette. Except for the methi leaves everything was perfectly made and the best dinner I would have got.

I thank all you for you love and support that keeps me inspired.

The Sweetness of corn and bitterness of the methi, make them a perfect match, this dish very tasty, quick and easy to make since corn does not take to long to cook

This goes to the LiveSTRONG with A Taste of Yellow event hosted by Barbara of winosandfoodies.com


1 cup methi leaves (Fenugreek Leaves), washed and chopped
1 cup corn kernels, fresh or frozen
1/2 cup onion, chopped
1/4 cup tomato, chopped
2 garlic cloves, chopped
1 green chillies, chopped
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/4 cup milk or water
salt to taste
1 tbsp oil


  1. Heat oil in a pan, add the garlic, green chillies and onions and cook till the onions are translucent.
  2. Add the coriander powder, red chili powder and turmeric powder. Cook for a minute.
  3. Add the tomato and cook till the oil separates.
  4. Add the methi leaves and cook till they wilt.
  5. Add the corns, salt and milk and simmer till the corn is cooked.
  6. Serve with paranthas, phulkas or roti's.

Bisi Belle Bath is a Karnataka dish, easy to make and very very tasty and filling. There are many kinds of bisi bele bath, using mixed vegetables, pearl onions, avlaikai. I like to make it with all them.

When I was browsing through many blogs I found that I was throwing away a very nutrious green every week -- the radish leaves never knew we could cook with them. I dont eat radish but we get 2 bunches every week as my husband loves to munch on them.

I was inspired by:

Lakshmi from the Yum Blog - Radish Leaves are edible

Mythreyee from Paajaka - Radish Leaves Curry / Mullangi Keerai Palya

Mahek from Mahek's Kitchen - MULYAPANNACHI BHAJI(radish leaves vegetable)

I started off to make Maheks version for the simple reason there was enough dal and since I never like the bitter taste of radish I thought maybe the dal will help a bit and I can pick and eat. But as soon as I started cleaning the radish leaves the smell was a bit too much for me to handle so then I decided to make bisi bele bath with the leaves maybe with all the vegetables and spices I dont get the bitter taste and maybe then I would get used to the radish taste. The reasult was great, I did get the taste of the leaves but it was not to bad at all. Will probably try making one of the above recipes next time.

Finally the recipe for Radish Leaves Bisi Bele Bath, this is my good friend Radha's recipe I learnt to make this from her when I was in Bangalore, I just added the radish leaves and used MTR Sambhar powder instead of her home made sambhar powder which I miss a lot.

1 cup Tuvar dal
1 cup Rice
6 cups Water
2 cup mixed vegetables, chopped (carrots, beans, brinjal, avlaikai, Peas,whole pearl onions) - you could use one vegetable or all
1 cup radish leaves, washed and chopped. (Leaves from 2 bunches)
1 tomato, chopped
2 tbsp peanuts
1 tbsp oil
1 tsp mustard seeds
1 tsp turmeric powder
2 tbsp sambhar powder
2 dry red chillies
10-15 curry leaves
A pinch of asafetida
1 tbsp ghee
Salt to taste


  1. Soak the tuvar dal and rice together in water for 1/2 to 1 hour.
  2. Heat oil in a Pressure Cooker, add the curry leaves, vegetables, peanuts, radish leaves and the dal rice mixture.
  3. Add the water, salt, turmeric powder and tomatoes.
  4. Pressure cook for 3 whistles, cool the cooker.
  5. In a pan heat the oil and add the mustard seeds and the asafetida and wait for them to crackle.
  6. Add the Sambhar water dissolved in 1/4 cup water ( This is so that the Powder does not burn) and stir for a minute.
  7. Add this tempering to the pressure cooked mixture.
  8. Mix well, cover and simmer for 10 minutes.
  9. Serve with Boondhi and curds.

Note: Depending on the Sambhar powder quantity varies, add to suite your taste.

Turi - Turai, is made in a simple and tangy tomato gravy. It is relished with Khichini, boondi raita and sindhi papad and phulka (roti, chapati).


1 (app 800 gms) Turi, chopped)
2 Large onions, chopped
2 Large tomatoes
1/2 tsp Red chilli powder
1 tsp Coriander powder
1/4 tsp Turmeric powder
2 Green chillies, chopped
1 inch ginger
Salt to taste
Corriander leaves for garnish


  1. Puree the tomatoes along with the green chilli and ginger. or chop the tomatoes and green chillies, grate the ginger.
  2. Heat oil in a preassure cooker, add the onions and cook till they are transluscent.
  3. Add the corriander powder, red chilli powder and turmeric powder. Cook for a minute.
  4. Add the tomatoes and cook till the oil seperates.
  5. Add the turi, salt and some water.
  6. Pressure cook till turi is cooked, about 2 whistles.
  7. Once you can open the cooker, cook will the extra water evaporates.
  8. Serve with Khichini.

Note: Normally turi Bhajji is dry, but I like to keep a little gravy when having with khichini.

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Khichini is rice mixed with split green moong dal, it can be eaten plain with curds and pickle or with any curry.


1 cup rice
1/4 cup split green moong dal (you can use upto 1/2 cup)
1 tbsp ghee
2 1/2 cups water
salt to taste


  1. Soak the rice and split green dal together in water for half an hour.
  2. Wash the rice and place it in a pan with the water, salt and ghee.
  3. Bring it to a boil.
  4. Reduce the heat and cover the pan and cook till the rice is done.
  5. Serve hot.

Curries served with Khichini
Sai Bhaji
Turi Ji Bhajji

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(Wadi, Potato and Brinjal Curry) - Sindhi Style

Varyoon or Punjabi Wadis are dried spiced lentil balls. Many Punjabi's make them at home, but we have always bought them ready. They are pretty spicy depending on which ones you buy. The Amritsari Wadis are the most famous among the Sindhi's. Cooked in Fried onion and Tomato gravy they taste delicious with plain rice and onions.

2 Wadis
2 Potatoes, cut into quarters
1/2 Brinjal, cut into quarters larger than potatoes
2 large Tomatoes, chopped
1/4 cup curds
2 Onions, chopped
1 Green chillies, chopped
1/2 inch Ginger, grated
1 tsp Coriander powder
1 tsp Red chilli powder
1/4 tsp Turmeric powder
Salt to taste
Coriander leaves for garnish


  1. Heat 2 tbsp oil in a kadai,fry the wadis in the oil till brown in color, drain on tissue paper and keep aside.
  2. Fry onions,in same oil,till golden brown in color.
  3. Add coriander powder, red cilli powder and cook for 1 minute.
  4. Add tomatoes ,chillies,finely chopped ginger,turmeric,fry till the oil separates.
  5. Beat the curds well and add it to the pan.
  6. Add potatoes and salt and saute it well for about 5 minutes.
  7. Add some water,add wadis and Brinjal and transfer to a pressure Cooker.
  8. Cook will the vegetables are done. (About 2 whistles).
  9. Once the cooker is opened, boil the gravy till required consistency
  10. Garnish with chopped coriander serve with rice or rotis

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Shortbreads are traditionally a Christmas cookie that blends butter, sugar, and flour to make a rich and delicate tasting cookie (biscuit). They contain only a few ingredients so it is imperative to use a good quality butter and never use margarine. Shortbread dough is very versatile and while delicious plain,you can make them more flavorful by adding chocolate chips, instant espresso powder, finely chopped orange or lemon zest or dried cranberries.

The texture of shortbread can also be changed by replacing 1/4 cup (35 grams) of the flour with rice flour to give them a slightly crunchy texture. Or, for a more delicate tasting shortbread with a melt-in-your-mouth texture, replace 1/2 cup (70 grams) of the flour with cornstarch (corn flour). Shortbreads can be cut into various shapes using your favorite cookie cutter, baked in a tart pan, or else as fingers. If you like, sprinkle the baked cookies with granulated white sugar or dip the ends of the shortbread in melted chocolate. The variations are endless but all produce a wonderful tasting cookie that is perfect any time of the day. (Source:Joy of Baking)

2 cups all-purpose flour
1/2 cup rice flour or Corn Flour ( I used Rice Flour this time)
1/2 cup sugar
2 tsp vanilla extract
1/4 teaspoon salt
1 cup butter (no substitutes)
1/2 cup finely snipped dried cranberries


  1. Heat oven to 325F with a rack in the centre. Whip butter, sugar and vanilla in the bowl of a free-standing mixer. Add flour and cornstarch/rice flour and salt in batches and beat until all are combined, but not too creamy. Stir in cranberries.
  2. Pat dough evenly into a 9" x 17" cookie tray or lay a parchment paper on the tray. Bake until just beginning to turn golden, about 20 - 25 minutes. Place pan on cooling rack until cool enough to touch, about 15 minutes. Using a 1 ½" - 2" heart cookie cutter, cut out cookies, removing from cookie sheet and leaving to cool completely on cooling rack. Use a paring knife to trim stray bits of cranberry from edges.
  3. Since the dough is cooked and you can't re-roll the stray bits, you'll just have to eat them.

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