Ribbons to Pastas

BM # 63

Day : 9

Theme: Regional Cuisine

Cuisine : Sindhi

While working on my list for this marathon I was completely lost when it came to the alphabet'I' I wanted something sweet and Sindhi ! I kept discussing with family and friends but some how could not find a solution. One fine day mom and I were talking and she was telling me about her Pakistan Days, about the street foods that they would enjoy after school . When she mentioned Gandho, I knew I had to pick that as my post for 'I'. Gandho is the Sindhi name for Ice Gola. We also call it Barfa jo Golo.

It's during the summers that here in Gujarat we see maximum carts of Ice Gola. Ice Gola is simple shaved ice on a stick and enjoyed as a candy with a variety of flavors.

Of course,The Mumbai walas will always vouch for their famous Kala Khatta of Juhu as the best Gola. Well the variety here is enormous and I shall soon post more versions of these.

This is the sole post which I did right at the end. I was waiting for summers to come so I could get those bamboo sticks to make the Gola. When finally I got them I tried making it with some granita , but it did not work. I took a thick towel, put ice cubes and then using a hammer crushed the ice, yet I was not happy. Finally I bought a Gola mchine and now I could shave ice like the Gola vendors do.

I used three different flavors for the three Golas. Jannate Gulab, which is Rose and always in my pantry, orange, which has the taste of fresh oranges and finally Cold Coffee. This is a ready syrup that we get. It tastes like coffee. Ice Golas are my post for the 9 th day for BM and A-Z Challenge.

Ice Gola

What you need

Ice

Bamboo stick

Sugar syrup

Ice shaver machine

How to go about

Shave ice in a glass.

Take the bamboo stick, make a slit in the center . The slit should be just about 2" long.

Fix the stick in the center of the glass, press the ice and compress.

Pour sugar syrup and enjoy.

This is my Gola Maker machine.

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BM # 63

Day : 10

Theme: Regional Cuisine

Cuisine : Sindhi

We are at the tenth alphabet today and so it is J and that is what we are cooking with. for 'J '. I was confused between Jammu and Juar ji Kutti. Jammu is Gulab Jamun which I have never made, but I felt this Kutti would be something new for all.Joovar as you all know is Sorghum.
I am also linking this post to the A-Z Challenge.

There are many traditions followed by the different castes in Sindhis. One of my friends who belongs to Mirpur Khas taught me this Kutti. The Kutti has special significance. In olden days when women didn't have children or their children did not survive they used to pray to Lord Shiva to Bless them and they would tie a thread on their wrist. The thread contains 4 strands and four knots. The original thread is white which is dyed in Saffron color. The thread is called Sagda in Sindhi. My friend tells me that she ties it for the long life of her husband as he was a precious child. Her mother in law had started the Sagda which she is following. She ties the thread on the first Monday of September every year, after praying to Lord Shiva. The thread is removed on the first Monday of December with Kutti and radish pieces are placed in front of Lord Shiva. After prayers the Kutti and a few pieces of radish are first given to a young unmarried girl, then sent to the temple and finally it is sent to close family and friends. While I made this mom was around and she told me that even my grandmother used to tie this Sagda , though my Naani belonged to the Bhai bhand community of Sindhis. Mom also tells me that the ladies would either make Joovar ji Kutti or Atey ji Kutti, depending on their oath to Lord.

The Kutti is made like the Choorma . After adding ghee to the Joovar flour, its binded and then big oblong rolls are made, these are then deep fried on slow flame till golden. After they cool down, these are broken into pieces and blended to get a grainy texture. Powdered sugar and ghee is added to finish the Kutti. Coming to the recipe...

Joovar ji Kutti

Ingredients

1 cup Juar flour

2 tbsp + 2 tbsp ghee

Water to bind the flour

1/2 cup powdered sugar

Ghee for frying

Method

Add 2 tbsp of ghee to the Juar flour and rub well.

Adding water little by little, bind the dough.

The dough should not be soft or very hard.

Divide the dough into 5-6 parts,

Taking each ball press it between your palms and fingers.

Deep fry these rolls, adjusting the flame now and then .

Once fried they should be thoroughly cooked from inside .

Let cool.

Break into pieces.

Blend in a mixer till well powdered.

Seize to get even sized grainy Kutti..

If there are some big pieces left , blend again.

Add powdered sugar , do not mix . Now pour 2-4 tbsps of hot ghee on top of the powdered sugar.

Wait a minute or two and then mix well.

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BM # 63

Day: 11

Theme: Regional Cuisine

Cuisine : Sindhi

We are on the 11th day in the A-Z regional series and for today it's the alphabet 'K'. This alphabet had so many options and I was literally confused .We have Kheerni, Khajan ji Mithai , Kheer Khoraku , but I choose to make Khorak.

Khorak is a Sindhi Mithai which is very rich in dry fruits and is normally made in winters.This Mithai is the speciality of Bhai Bhand community of Sindhis. The Mithai is given to daughters at the time of wedding or when the daughters visit the parents during winter season. If the daughters are unable to visit parents, then it is sent to them by parcel. So it is a ritual to send the Khorak to daughters during this season.

Since edible gum and lot of dry fruits are added to this Mithai , it is also sent to daughters at the time of delivery. But the most interesting is that each piece of Mithai used to be adorned with a gold coin , with time the gold coin were substituted with silver and now with our regular coin currency of Rs 5 or 10. Fortunately the 5 RS coin is in gold color , so gives a gold look.

Coarse wheat flour is used for making the Khorak, however if you are unable to get it, you can still go ahead using regular wheat flour.the nuts are normally chopped into silvers, which really takes long, to make work easy one can use slightly crushed ones. My friend, Meenu is an expert at this sweet and refuses to compromise , she always chops them as the taste differs. So I leave it to you guys, if you run short of time then only crush, else prefer chopped ones.

The edible gum can either be pounded , else give a good blend in the spice jar, even if it gets powdered, no worries.

I am also linking this post to the A-Z Challenge.

So now shall we get to the recipe ?

Khorak

Ingredients

500 gms coarse whole wheat flour

400 gms ghee

400 gms sugar

50 gms poppy seeds

200 gms edible gum

1tsp cardamon powder

100 gms cashew nuts

50 gms black raisins

100 gms almonds

100 gm unsalted pistachios

1 cup water

Prepare

Chop the almonds, cashews and pistachios.

Method

Heat ghee.

Add flour, roast till pink.

Add ground edible gum, poppy seeds and raisins.

Add the chopped dry fruits and cardamon powder.

Roast everything till well combined.

Add sugar and mix well.

Add water slowly, stir continuously till the prepared mixture starts to leave sides.

Cover and place on very slow fire for 3-4 minutes.

Remove in a tray , let set for 10 -15 minutes.

Cut into big squares and garnish with chopped dry fruits.

Notes

The wheat flour should be mildly coarse.

The nuts should preferably be sliced .

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BM # 63

Day : 12

Theme: Regional Cuisine

Cuisine : Sindhi

Lai is a sugar based chikki or brittle that we Sindhi's make. We make a variety of these brittles and the sesame one is made specially on Tir Moori. Tir Moori is same as Makar Sankranti.

This is a harvest festival which marks the transition of the sun into the zodiacal sign of Capricorn on its celestial path. The festival is celebrated in most of the Indian states, but by different names.

Lai is also made during the Diwali festival, but with a wider variety. We have Phulan ji Lai ( kurmura chikki ) Singar ji Lai ( gram flour vermicilli chikki ) , Daal ji Lai ( daliya chikki ) and of course many with dry fruits.

Sindhis have the custom of sending a goody bag on every festival to daughters and
Lai is a part of the goody bag sent to daughters during Diyari and Tir Moori.

I am also linking this post to the A-Z Challenge.

Lai

Ingredients

1 cup sugar

1 cup sesame seeds

2 tsp ghee

Pistachios for garnish

Method

In a nonstick pan roast the sesame seeds for a few minutes.

Remove and keep aside.

In the same pan put ghee and sugar.

Let the sugar dissolve .

Add the roasted sesame seeds and mix well.

Remove this lump on a greased platform.

With wet hands bring this mass together.

Roll it with a greased rolling pin .

Ideally you should roll it as thin as possible.

Immediately sprinkle pistachios.

Cut into squares right away.

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BM # 63

Day : 15

Theme: Regional Cuisine

Cuisine : Sindhi

Mohanthal is yet another sweet which is a must make during Diwali. My Sindhi friend Meenu makes excellent Mohanthal and frankly I always get a box from her every now and then. I have never really thought of making it myself.

Mohanthal is a fudge made from chick pea flour and there are different versions of this. The first time I made Mohanthal it was a Gujrati version, which had unsweetened khoya but The Sindhi version is different and is without khoya.. The method too is different. Both the versions are equally delicious.

I am also linking this post to the A-Z Challenge.

Mohanthal

Ingredients

500 gm coarse chickpea flour

400 gm ghee

400 gm sugar, powdered

1 tsp cardamon powder

2 tbsp poppy seeds

Handful cashew nuts

Almonds and pistachios for garnish

Method

Heat ghee in a thick bottomed pan.

Add the chickpea flour and roast till pink.

Add poppy seeds and chopped cashews.

Add powdered sugar and mix well.

Add the Cardamon powder.

Add 1 cup milk and stir continuously till the whole mixture leaves ghee.

Garnish with almonds and pistachios.

Remove in tray, let set for a few minutes and then cut into desired pieces.

Remove from tray after completely set.

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BM # 63

Day : 14

Theme: Regional Cuisine

Cuisine : Sindhi

Naarail is coconut and a mithai or ladoo made with this is always welcome. I am actually very fond of coconut. In the previous marathon I made Nariyal Badaam ke Ladoo, I also made Nariyal ki Chakki , but this one is a typical Sindhi mithai and my choice for the alphabet 'N' in our Journey through the Cuisines.

During the festival of Diwali lot of sweets are made in Sindhi homes. The sweets are not restricted to Sindhi sweets, but this coconut mithai is kind of must. There is no particular reason , but somehow it is always there.

While making this sweet I decided to make it just like our Sindhi sweet confectioner - Bharat Sweets of Delhi. He makes a two layered mithai, pink and white. Infact some of us call it pink mithai. The home made mithai has a good shelf life, if stored well.

Naareeyal ji Mithai

Ingredients

500 gm coconut

400 gms unsweetened khoya

400 gms sugar

1/2 cup water

1/2 tsp cardamon powder

1 tsp ghee

Method

Combine sugar and water in a pan .

Place on heat, let the sugar dissolve.

Add unsweetened khoya .

Let the syrup come to one string consistency.

Add Cardamon powder and desiccated coconut.

Add a tsp of ghee.

Mix well,this will become a lump.

Remove a small portion and add a drop of red food color to the rest, this shall make it pink.

Remove in a greased tray and flatten it with the back of a flat bowl.

Spread the saved white portion on the tray, thus making a second layer.

Let set for a few minutes, cut into pieces.

Garnish with rose petals or nuts.

Let set completely and then remove the pieces from the tray.

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BM # 63

Day : 18

Theme: Regional Cuisine

Cuisine : Sindhi

O for Orange ! The minute the alphabet O comes you think of Orange so what could be better than Orange ji Mithai with the alphabet O in our Journey through Cuisines.

The Orange is actually called Naarangi in Sindhi , but I had to resort to this English word as I had absolutely no choice.

The Orange ji Mithai is made with a little orange Zest, khoya sugar and some food color and essence. It was my first trial with this mithai and I was very happy with the result. In fact I carried this mithai for my daughter and her FIL was really impressed. I know I should have let the mithai set a little longer to get firm pieces, but since I was in a rush to carry it, I did not wait. The mithai had a very pleasing citrusy flavor and I actually could have finished the whole lot.

I am also linking this post to the A-Z Challenge.

Here is the recipe...

Orange Barfi

Ingredients

500 gms unsweetened khoya

250-300 gms powdered sugar

1-2 tsp orange zest

Few drops orange color

Method

Grate the khoya and mix with sugar.

Place in a heaven bottomed pan and cook on slow fire.

Cook till the mixture becomes semi solid.

Remove from fire.

Let cool, add the zest, color and essence.

Mix well and spread on a greased tray.

Cut into squares and garnish with almonds.

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BM # 63

Day : 19

Theme: Regional Cuisine

Cuisine : Sindhi

We move on the 19th day in our Journey through the Cuisines and today we shall make a very exotic mithai from the Sindhi kitchen .

Pistan ji Barfi is a Sindhi sweet made with just pistachios. This Barfi is made during weddings and specially made by the girl side on the engagement day.Variety of hampers are given by the girl's side to the boy's side . Along with these Halwa and exotic Mithais too are given.

The Pistan ji mithai is considered exotic as pistachios are expensive. The elite Sindhis make big thaals ( trays ) of these Mithais and adorn them with gold coins to be given to the boy on the engagement day. Well, even otherwise people make or buy this mithai. Tharu , a Sindhi sweet confectioner of Mumbai is very famous among Sindhi's and has one of the best Pistan ji Barfi. People some times call this Pista mithai as Saee mithai also. Saee refers to the green color.

I am also linking this post to the A-Z Challenge.

Pistan ji Mithai

Ingredients

500 gms Pista, crushed

250 gms khoya, unsweetened

250 gms sugar

1/2 cup water/milk

1/2 tsp Cardamon powder

Food color

Method

Place the sugar and milk in a pan.

Add Cardamon powder.

Boil till sugar dissolves and forms one thread consistency.

Add khoya and reduce the flame.

Add the pistachios and food color if adding.

Keep stirring till the mixture leaves the sides of the pan .

Remove from heat.

Spread the mixture on a greased tray.

Let set , cut into squares.

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BM # 63
Day : 17
Theme: Regional Cuisine
Cuisine : Sindhi

While most of our friends were struggling to find a regional recipe with the alphabet 'Q' in our Journey through the Cuisines, it was a easy one for me. Qatal is dates in Sindhi and the famous Date and Fig Fudge is very popular among Sindhi's.

Years back the elite Sindhi's of Dubai would always get a box of this fudge from the famous Puranmal's of Dubai . Puranmal's is a sweet shop in Dubai owned by a Sindhi. Of course now all Indian shops too stock this sweet. This sweet is very popular as it is sugar free and fat free. Loaded with nuts ,the fudge gets its sweetness from dates and figs. The proportion of both could vary.

I have always made big batches of this fudge with various combination and sent as Diwali gifts. You could use just dates or just figs as the base, but for today we have dates since it had to be Q for Qatal.

I am also linking this post to the A-Z Challenge.

Qatal ain Anjeera ji Mithai

Ingredients

1 cup dates

1/4 cup figs

1/4 cup almonds

1/4 cup cashews

1-4 cup pistachios

1 tsp ghee

Method

De seed the dates.

Microwave the figs with a tsp of water for 20 secs.

Chop the figs.

Blend the dates and figs in a mixer.

Heat a non stick pan .

Add a tsp of ghee.

Add the date , fig mixture.

Add the nuts, you could pound a handful of them , rest can go in whole.

Mix well, and let all the moisture dry up.

Once the moisture dries, it will no longer be sticky.

Remove in a greased tray.

Sprinkle some poppy seeds.

Let set in the refrigerator for 2-3 hours.

Cut into pieces.

Alternatively one can remove the mithai on the counter and make a roll.

Cover the roll in a cling film and place in the deep freeze for 10-15 minutes.

The roll will become slightly hard.

Remove the cling film and cut into pieces.

Some clicks of the big batches that I made.

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BM # 63
Day: 18
Theme: Regional Cuisine
Cuisine : Sindhi

In our Journey through the Cuisines we are at the alphabet 'R' .I had two more options for this alphabet, but this Halwa has nostalgic and fond memories of my Father in law, and what better way to remember him. He was one of the most loving man , with simple habits and this was one of his favorite dishes.

Coming to Ratalu Gajrun, interestingly every caste in Sindhis have their own names of veggies, not all but a couple of them of different names. This adds on to the benefit of we bloggers who are doing this A-Z regional marathon.Sweet potato is called Ratalu Gajru by Shikarpuris , while most of us also call it Lahori Gajru.I decided to make a Halwa with it. Halwa and Seero is same.

This Seero is normally made on Gayaras or Ekadashi. Ekadashi is the eleventh lunar day of the shukla ( bright ) or Krishna ( dark ) paksha ( fortnight ) of every lunar month in Hindu calendar.Thus this is a day when people fast avoiding grains. Special fasting dishes are made.The Halwa made from these Ratalu Gajrun is simple and saffron adds on to its flavor.

I am also linking this post to the A-Z Challenge.

Ratalu Gajrun jo Seero

Ingredients

2 large sweet potatoes

2-4 tbsp sugar

5-6 tbsp ghee

1/8 tsp Cardamon powder

Few strands saffron

Nuts as per taste

Method

Boil the sweet potatoes.

Peel and mash them.

Add ghee in a pan and add the mashed sweet potato.

Add sugar, Cardamon powder and simmer till the sugar is completely dissolved and the Halwa leaves the sides of the pan.

Add dissolved saffron and serve hot garnished with nuts.

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BM # 63

Day : 19

Theme: Regional Cuisine

Cuisine : Sindhi

Today we are at the alphabet 'S' and I have Sayun ji Kheerni. This Kheer was introduced to me on my first Diwali after marriage.

We had a standard Diwali dinner menu. Aloo Poori, with Sayun ji Kheerni. I have always liked elaborate meals on festivals, so this came as a shock to me. I was quiet but made sure that the following year we had a nice elaborate meal. Whatever the menu might be it was traditional to make this Kheer. This is one ritual followed in most Sindhi homes.

The Kheer is simple, made from thin vermicelli. The vermicelli is roasted in little ghee and then milk is added. We normally serve the kheer piping hot, though I prefer it chilled.

I am also linking this post to the A-Z Challenge.

Sayun ji Kheerni

Ingredients

1/2 cup Sayun / thin vermicelli

1/2 tsp ghee

500 ml milk

2 tbsp sugar

Pinch Cardamon powder

Roasted almonds and pistachios

Method

Heat ghee.

Add Sayun and roast till pink.

Add milk and let boil.

Add sugar and let the kheer cook on slow fame .

The vermecilli will cook fast , but wait for the milk to boil and reach the right kheer consistency.

Add Cardamon powder.

Remove in bowls and garnish with nuts.

Serve hot or chilled.

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BM # 63

Day : 20

Theme: Regional Cuisine

Cuisine : Sindhi

When it came to the alphabet ' T ' I had a couple of options , but Tahiree , a sweet rice from the Sindhi kitchen was all set on my mind. The rice is sweet , but the sweetness is very mild. Normally basmati rice is used to make Tahiri and different Sindhi communities make Tahiri in different ways. This particular recipe belongs to the Bhai bhand community of Sindh.Tahiri is normally served with Sindhi Sai Bhaji or Waagane Patata, which is a brinjal potato curry.

Tahiri is cooked on special occasions like marriages, mundan or pooja ceremonies. It is also made on festivals like Chaliha, Cheti Chand. Most people prepare it on a every full moon night, which is called Chandra ( moon ).

Tahiri is also distributed as prasad on Cheti Chand. Cheti Chand is the Sindhi New Year and birth anniversary of Jhulelal. Jhulelal lal is the Ishtar Dev of Sindhi community. Sindhi Hindus regard him to be an incarnation of Hindu God Varauna. Since this is the prasad that is served on Cheti Chand let me tell you a little about the celebrations of this festival.

On this day processions are organized, rituals conducted in temples. Lot of cultural programs are held, Bahranas are held. Now what is a Baharana? How is it made and performed? A big Thaali or plate is decorated with offerings. In the centre of the Thaali the idol of Jhulelal is placed . An earthen pot filled with water and covered with a red cloth, kneaded flour in the shape of a cone like shivling, cloves, cardamon sand betel leaves adorn this. Flowers and intense sticks fill the atmosphere with divine aroma.This Bahrana Sahib is carried to the temple with celebratory rituals , with dance merriment and singing. The contents of the Thaal are then immersed in the water as an offering to the Jhulelal lal. Probably on the similar lines of Ganpati Visarjan. Bharanas are also a major function for pre wedding celebrations, where the Thaal is made and lot of singing and dancing takes place . The prasad remains Tahiree . So should we get on to this prasadam?

I am also linking this post to the A-Z Challenge.

Tahiri

Ingredients

2 1/2 cups rice

1 cup sugar

5 cups water

1 cardamon

Pinch salt

1/2 tsp aniseed

3 tbsp ghee

2 tbsp sliced dried coconut

2 tbsp black raisins

2 tbsp almonds

2 tbsp pistachios

4-5 dry dates

Method

Wash and place the rice in a pan with cardamon and pinch of salt.

Cook on full flame, till the rice is nearly done, by now the rice would have absorbed almost all the water.

Simmer the gas and add sugar, cook till rice is completely done.

Fluff the rice with a fork.

Remove from heat and transfer to a serving bowl.

Heat ghee , add the nuts and raisins , fry the coconut and aniseed and add to the rice.

Alternatively fry all ingredients separately and garnish the rice.

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BM # 63

Day : 21

Theme: Regional Cuisine

Cuisine : Sindhi

We have just a couple of days left to finish our Journey through the Cuisines , can't believe we are already at 'U' today.

I have a simple warm dessert for the day, just ideal for winters or those cold evenings. The Delhi carrots have such a deep red color and they look so pretty as well. The word Ubariyal means boiled , Mithi is sweet , Gajru is carrots.so boiled sweet carrots.

This is a dessert that takes me back to my child hood when my granny used to simply cut the Delhi winter carrots into roundels and boil adding sugar and cardamon. Carrots are naturally sweet and boiling them in sugar and Cardamon transfers them into a fantastic dessert, you could call it a simple version of carrot Halwa.I followed my granny's recipe though you could make it more rich by adding saffron and nuts .make it a gourmet dessert, serve it with ice cream .

I am also linking this post to the A-Z Challenge.

Ubariyali Mithi Gajru

Ingredients

1 large red Delhi carrot

1/4 cup sugar

1/4 tsp Cardamon powder

Method

Peel and wash the carrots.

Cut into slices.

Place the carrots in a pot adding sugar, Cardamon powder and 1/2 cup water.

Let boil , cook till the carrots are soft and you have one thread consistency syrup.

The carrots are ready to be served.

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BM # 63
Day : 22
Theme: Regional Cuisine
Cuisine : Sindhi

As a young girl I was never very fond of sweets and whenever mom would make something I would not even taste. It was my brothers who loved all sweets . Since I never ate these I never bothered to learn or know about them. Even when I got married I hardly took interest in the sweets my mom in law made. It's only when my daughters got married I felt I should learn to make at least the basic sweets which we have to send to daughters.

During winters Varo is made and sent. We have many versions of Varo. One such version we made for Indian Cooking Challenge. Most versions are where we make them with sugar as the base, but this one is with jaggery. Varo has to be really nice and crunchy, should have some nuts too. Sugar or jaggery is melted and cooked till slightly pink , after adding the required ingredients it is poured in a greased Thali. My friend , Meenu is an expert at sweets and came to teach me this one and a couple of more sweets.

So let's get to the recipe of this Varo with the alphabet V in our journey through the cuisines.I am also linking this post to the A-Z Challenge.

Varo gura jo

Ingredients

250 gms jaggery

8-10 pieces of black raisins

8-10 pieces each of almonds, cashews and pistachios.

1/2 cup Choori

Method

Melt the jaggery in a thick bottomed pan, make sure you do it on slow fire.

Let the jaggery turn to pink color, add 1 tsp of water.

Immediately add choori..

Mix well and remove in a greased plate.

Sprinkle the nuts and raisins.

Let set.

Unmould to serve.

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BM # 63
Day : 23
Theme: Regional Cuisine
Cuisine : Sindhi

With the letter W , I have made Wanwah ji Kutti. This is normally made at the time of a wedding in the family.

Sindhi weddings are one Bollywood affair. Pre wedding celebrations start three to four days prior to the D Day. On the eve of the wedding day some rituals are held at both the bride and grooms house.

In the boys house all relatives and close friends put oil on the grooms head and tear his clothes. This signifies casting away the old life and beginning a new one. This is a very hilarious ceremony where the groom normally wears nice tight jeans , which probably is the third layer. Everyone just waits to tear these clothes, mind you, scissors or sharp tools are totally forbidden.

Wanwah ji Kutti is made by both , the bride and grooms side . When these rituals finish, the Kutti is fed to the groom by his mother. She takes a big amount of Kutti in her palm and the groom tries to eat from it, after a bite , the rest is added back to the bowl.this Kutti is first fed to the most eligible bachelors .and then distributed among everyone. A similar ritual is followed in the brides house also.

Post Wanwah ceremony the groom or the bride are not allowed to move out, but definitely a lot of singing and dancing and partying takes place.

Wanwah ji Kutti is made with lots of dry fruits which are coarsely crushed, along with candy sugar, Cardamon and Choori. Some people even use edible gum to it. I remember when my son was getting married we made a big bowl of it and everyone really enjoyed it. There's is no fixed measurement , one can vary the proportions to suit ones taste. You don't need to have a wedding to make this Kutti, you will simply love to eat it , specially for breakfast.

I am also linking this post to the A-Z Challenge.

Wanwah ji Kutti

Ingredients
1/4 cup Choori
1/4 cup almonds
1/4 cup cashews
1/4 cup pistachios
1/4 cup dry dates, pitted
1/8 cup sugar candy or according to taste
1tsp cardamon powder

Method
Roast the flour for choori.
Do not add any sugar.
Grind half the sugar candy to a fine powder.
Coarsely grind the dry fruits.
Mix the Choori ,dry fruits, powdered sugar candy, sugar candy and cardamon powder.

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BM # 63

Day : 24

Theme: Regional Cuisine

Cuisine : Sindhi

Ah! we are on the toughest alphabet 'X' in our Journey through Cuisines. Frankly speaking I did not do any research on this one, I knew we do not have any words with the alphabet 'X ' in Sindhi script. So I decided to give you the Xtra sweet ! Sweet that is served with the Sindhi meals.I am also linking this post to the A-Z Challenge.

You all are familiar with the famous Sindhi Kadhi Chawara , this is the normal Sunday lunch in most Sindhi homes. Normally in routine, we do not serve any sweet with it, but Mithi Boondi is a sweet which is served on special occasions or during weddings.

The Sindhi's normally pour Kadhi over rice , add a couple of spoons of boondi and enjoy the meal. Boondi are small gram flour dumplings, fried to a golden and then immersed in sugar syrup. The sugar syrup should be just enough to be absorbed by these dumplings. This is flavored with cardamon. Pistachios could be added for that nutty flavor.

Mithi Boondi

Ingredients

1 cup Besan

1 tsp ghee

1/2 cup water

Ghee for frying

Syrup

1 cup sugar

3/4 cup water

Cardamon seeds

Saffron threads

Garnish

Pistachios

Method

Add 1 tsp ghee to the sifted Besan

Add water gradually and making a thick batter.

Keep aside.

Heat ghee .

Hold a large meshed strainer over the ghee and pour the batter into it.

Press the batter a little at a time, you shall see tiny balls in the ghee, fry from low to medium.

Remove with a slotted spoon and put them into the sugar syrup.

Repeat making these tiny balls till the batter gets over.

Set aside till all the boondi has soaked the syrup.

Mix in the cardamon seeds and garnish with pistachios.

Sugar syrup

Put sugar in pan with water.

Boil till the sugar dissolves and forms a one thread consistency syrup.

Remove from heat and add the crushed soaked saffron strands.

Notes

Make sure to wash the strainer every time you finish pouring in one batch.

To restart you should have a clean strainer.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

An InLinkz Link-up

BM # 63

Day;25

Theme: Regional Cuisine

Cuisine : Sindhi

Now this is one alphabet which left me with sleepless nights. My maximum research was for the alphabet 'Y '. I thought of using the English word Yogurt, but since I was doing sweets I dropped it. It was on one of my chats with Alka that she hit the nail on the head. She told me that we have a Matho which is sweet and I could use it under Y. She gave me the recipe which is by Dr. Aroona Reejhsinghani, who is a famous writer with 226 books ! I am also linking this post to the A-Z Challenge.

I used the recipe but tweeted a little by adding some fresh fruit to it. While doing Buffet on the Table, I did a post on Thadri the Sindhi festival,a festival where we cook a day prior to the festival. On Thadri day no fire is lit. This Matho is a part of the Thadri Menu. Some families make salty Matho, while some make sweet. This Matho has a hint of salt, pepper and mustard along with sugar. It also has gram flour vermecilli, which is mildly salted, but without any other spice and is easily available in the stores as Bhel Sev . The Matho needs a little resting time for the flavors to infuse.

For me trying a Matho with salt and sugar , spices ,fruits and nuts was totally new and truly delicious.

Yogurt fruit cocktail / Fruit Matho

Ingredients

21/2 cups curd, whisked

4 tbsp sugar

1/4 tsp black pepper powder

2 tsp ground mustard

1/2 tsp salt

2 tbsp coriander leaves

1 cup gram flour strings, Sev

2 tbsp sliced pistachios

2 tbsp raisins

Few grapes

Method

Beat the curd with 3 cups of water.

Add all spices.

Mix well, adding the rest of ingredients.

Let stand for at least 30 mins for flavors to infuse.

Serve chilled.

Garnish with fruit and nuts.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

An InLinkz Link-up

BM # 63
Day : 26
Theme: Regional Cuisine
Cuisine : Sindhi

We are at the last day in our Journey through the Cuisines. Time has flown by and I can't believe we are done with this month long marathon, where I have posted all Sindhi Sweets. It definitely was challenging , but in the process I have learnt all the sweets which I should have learnt long back. Thanks Valli for giving the opportunity ! Coming to the last post I have Zarda. I am also linking this post to the A-Z Challenge.

Zarda is a traditional sweet dish from Pakistan prepared by boiling rice with orange food color. The name Zarda comes from Persian and Urdu . 'Zard' meaning yellow. Zarda is typically served after meals, specially at weddings. One can make it at home and store in frig to be served as a dessert.

After the 1947 partition most of the Hindu Sindhi's migrated to India but the Muslim Sindhi's stayed back in Pakistan. Zarda is a dish mainly prepared by the Muslim Sindhi's, where as Tahiri is a prepared by Hindu Sindhis. We have another version of Zarda which is a The Kashmiri Zarda. The Pakistani Zarda is made with orange peels and orange color, but the Kashmiri Zarda is yellow and made with saffron. It's hard to compare the two, as both are rich and absolutely delicious. The orange flavor in the Pakistani Zarda and the saffron flavor in the Kashmiri Zarda, both highlight the dish.

Zarda

Ingredients

250 gms basmati rice

1/4 tsp orange food color

Peel of 1 orange

300 gms sugar

1/4 cup pure ghee

3 cardamons

3 cloves

1 cup mixed dry fruits

( almonds, pistachios,walnuts, raisins, dry coconut slices )

1/2 tsp orange essence

1 Silver leaf (optional)

3-4 Glazed cherries

Method

Wash and soak the rice for 15 minutes.

Put a pot full of water to boil.

As soon as the water boils add the food color and orange peels.

Let boil, add rice.

Let the rice cook to 80%.

Drain the water and discard the orange peels.

Put the rice in another bowl and add sugar.

Mix well.

Heat a pan and add ghee.

Throw in the slightly crushed cardamons and cloves.

Add nuts and roast lightly.

Add raisins , lastly add coconut slices.

Immediately add the rice that has been mixed with sugar.

The sugar will ooze out water.

Cook on very slow fire till all the sugar water has been absorbed and the rice is done.

Serve garnished with more nuts , silver leaf and glazed cherries.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

An InLinkz Link-up

We are a group of Bloggers running marathons month after month. We normally blog thrice a week but April and September are our special months, where we blog everyday except Sunday. This April we decided to choose our a region and cook alphabetically.

Sindh is a state in Pakistan and it was during the 1945 partition that most Hindu Sindhi's came to India. Sindhi's who were once rich zamindars had to struggle to meet ends. I have heard nerve wracking stories from my grandmother and parents. Sindhi's are hard working and great business men and as a result have come up and you shall find them all over the globe.

The new generation is at a loss as they are not acquainted with Sindhi Culture and food. I have tried my best to get all Sindhi Sweets in one place. Sindhis have different communities , traditions, customs and food , so the recipes may vary.

Hope you enjoy this virtual treat and this is a helpful post.

Thanks Valli for giving me an opportunity to learn what I had been wanting to since years.

A - Aatey ja Ladun

B - Bhori

C - Chasni Bread

D - Dothee

E - Eraun ji Mithai

F - Faloodo

G - Gheeyar

H - Halwe ja Samosa

I - Ice Gola

J - Joovar ji Kutti

K - Khorak

L - Lai

M - Mohanthal

N - Naarail ji Mithai

O - Orange ji Mithai

P - Pistan ji Mithai

Q - Qatal au Anjeer ji Mithai

R - Ratalu Gajrun jo Seero

S - Sayun ji Kheerni

T - Tahiri

U - Ubariyal Mithiyu Gajru

V - Varo Gura jo

W - Wanwah ji Kutti

X - Xtra Sweet Mithi Boondi

Y -Yogurt Fruit Matho

Z- Zardo

An InLinkz Link-up

BM # 64

Week : 1 , Day: 2

Theme: Pickles and Preserves

Cuisine : Rajasthani

After working on a month long Marathon of sweets in our Journey through Cuisines, we definitely needed something hot and spicy. So I begin the BM 64 with a spicy note. For the first week I have chosen to make Pickles and Preserves.

The Besan wali Mirch is a chilly from Rajathani Cuisine and adds a zing to the regular meal. I love it when I find the food boring or bland. The mirch can be any quality, you could use spicy ones, milder ones, all depending on your taste and availability. This recipe is so quick and instant and equally delicious that you would go right away to get it done. I don't know if I can call it a pickle or a preserve, but it definitely has a good shelf life of a good fifteen days, may be more in cool climate. You surely need to refrigerate it.

Besan waali Mirch

Ingredients
10-12 green chillies
2 tbsp Besan
Salt to taste
1/8 tsp coriander powder
1/8 tsp red chilly powder
1/4 tsp dry mango powder
2 tsp oil

Method
Wash and wipe the chillies.
Make a slit, making sure you do not slit through, leave the chilly intact.
Mix all the spices with Besan.
Stuff the mix in the chillies.
Heat a pan , add oil and place the chillies.
Cover and cook on slow flame.
Sprinkle some water, to avoid burning.
They should be done under 10 minutes.

Note: You can leave them outside for about 2 days but if you store in a refrigerator they might last you over 15 days.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#64

I - Ice Gola / Gandho

J - Joovar ji Kutti / Sweet Sorghum

K - Khorak / Dry Fruit Fudge

L - Lai / Til ki Patti / Til Chikki / Sesame seed Brittle

M - Mohanthaal - Sindhi Version / Chickpea Flour Fudge

N - Naarail ji Barfi / Coconut Fudge

O - Orange ji Barfi / Orange Fudge

P - Pistan ji Mithai / Pistachio Fuge

Q - Qatal au Anjeer ji Mithai / Date and Fig Fudge

R - Ratalu Gajrun jo Seero / Sweet Potato Halwa

S - Sayun ji Kheerni / Vermicelli Pudding

T - Tahiri / Sweet Rice

U - Ubraiyal Mithiyu Gajrun / Boiled Sweet Carrots

V -Varo Gura jo / Jaggery Brittle

W - Wanwah ji Kutti / Dry Fruit Powder

X - Xtra Sweet ! Mithi Boondi /Tiny sweet gram flour dumplings - Sweet served with Sindhi Kadhi Chawara

Y - Yogurt Fruit Cocktail / Matho

Z - Zarda / Sweet Rice

A to Z , 26 Traditional Sindhi Sweets

Besan wali Mirch