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Recipes List

Sindhi Kitchen  سنڌي بورچيخانو

سنڌي بورچي خانو صفحو انهن سنڌين لاءِ رکيو ويو آهي جيڪي سنڌي کاڌا پچائڻ چاهين ٿا. اميد ته هي صفحو توهان کي سنڌي کاڌا پچائڻ ۾ مدد ڪندو. ان سان گڏ هڪ عرض ته جيڪڏهن توهان وٽ به سنڌي کاڌن پچائڻ جا طريقا آهن ته مهرباني ڪري اسان ڏانهن موڪليو

The recipes page is to learn about authentic Sindhi cuisine. Sindhi food tends to be less spicy than other types of South Asian Cuisines.  We request you to send us recipes from different areas of  Sindh as you learnt them from your grandmothers and mothers.

 

ثريا جبين

انچارج

سنڌي بورچي خانو

 

حڪيم نذير احمد شيخ

گجر جا طبي فائدا

 

Sweet Recipes

کيرڻي

 

 

 

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Chicken curry

Paalak (spinach)

Khichni

مڇي جي کٽي ڀاڄي

پلي مڇي

کٽا بيھ

 

pickles and Chatnis

Ambriyan Ji Khatan

Ambriyan ji chutney

ڳاڙهن مرچن جي چٽڻي

ترن جي  چٽڻي

Snacks

Pataatan joon Tikyoon

Pakoras

papars پاپڙ

 
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مڇي جي کٽي ڀاڄي

گھربل سامان

 مڇي                               اڌ ڪلو

پٽاٽا                                اڌ ڪلو

سڪي ٿوم                      هڪ ڳنڍ

سڪل حرٻو                     5 کان 8 پن

ساوا ڌاڻا                           5 کان 8 پن

ساوا مرچ                          ٻه عدد

ڪارا مرچ ڪٽيل             ٻه چمچه

ڪڻڪ جو اٽو                 5 چمچه

گدامڙي                            پاءُ

لوڻ                                 حسب ذائقه

تيل                                  ڏيڍ پاءُ

 

طريقو

اڌ ڳنڍي سڪي ٿوم،  ساوا مرچ،  ڌاڻا، حرٻي جا پن، ڪارا مرچ ڪٽي رکي ڇڏيو

پٽاٽن جا ننڊا ٽڪرا ڪريو.

گدامڙي ۽ ڪڻڪ جو اٽو اڌ ڪلو پاڻي ۾ ڀڄائي رکي ڇڏيو.

مڇي کي صاف ڪري ڌوئي ٽڪرا ٽڪرا ڪري رکو.

هاڻي ديڳڙي ۾ تيل وجھو ۽ گرم ڪريو.

 اڌ ڳنڍي سڪي ٿوم جا ٽڪرا ڪري گرم تيل ۾ وجھو ۽ کين گھمايو جيسيتائين پنهنجو رنگ مٽائين يعني گولڊن رنگ ٿئين.

ان ۾ ڪٽيل مصالحو ۽ ڪٽيل پٽاٽا  وجھو ۽ کين ڀڃو. پوءِ ان ٿورو پاڻي وجھي پٽاٽن کي ڳاريو. لوڻ به حسب ذائقه وجھو.

پٽاٽا ٿورا ڳري وڃن ته ان ۾ گدامڙي ۽ ڪڻڪ جو اٽو جيڪو مڪس ڪيو هيو ان ۾ وجھو پر گدامڙي جون ککڙيون ان ڪڍي ڇڏيو. ۽ ان سموري مصالحي کي گھمايو.

هاڻي ان مڇي وجھو ۽ گھمايو

مڇي ڳريل محسوس ٿئي ته پوءِ ان 5 منٽ لاءِ دم تي رکو ۽ پوءِ لاهي وٺو.

 کٽي مڇي تيار هاڻي کائي وٺو.

مٿي وڃو

 

 

Name

Sumera Memon

Occupation

Student

City

Larkana

Interests

 

work done

 

 

 

 

 

 

 

Current Date:

2008-2009 Copyright © mehranmag.com info@mehranmag.com
This website is developed and Managed by SindhSoftTech Larkana,Pakistan

 

 

 

 

 

 

 

 

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پلي مڇي  

گھربل سامان

 مڇي                 ڪلو

پلي                  ڪلو

پالڪ              اڌ ڪلو

سائي ٿوم ۽ ساوا ڌاڻا

ساوا مرچ

ٽماٽا

بصر

تيل

گرم مصالحو پيٺل

مرچ  ڳاڙها

سڪا ڌاڻا پيٺل

 طريقو

سڀ کان بصر ۽ ٿوم تيل ۾ وجھو ۽ انهن کي گهمايو جيسيتائين اهي  رنگ مٽائي  برائون ٿي وڃن. پوءِ ان ۾ گرم مصالحو ، لوڻ، مرچ ۽ سڪا ڌاڻا وجھو ۽ هاڻي ان مڇي وجھو ۽ ڀڃو.

هاڻي ان ۾ هڪ ٽماٽو ۽ ٻه عدد ساوا مرچ ڪٽي وجھو ۽ ڪجھ دير پچايو.

هاڻي ان ۾ ٿورو پاڻي وجھي ڇڏي ڏيو. جڏهن پاڻي سڪي وڃي ته ان مان مڇي ڪڍي هڪ پليٽ ۾ رکو.

هاڻي ان ئي ديڳڙي ۾ ڪلو پاڻي وجھو ۽ جڏهن پاڻي رجھي (گرم) ٿئي ته ان ۾ پلي ، پالڪ، ٽماٽا ۽ ساوا  مرچ وجھي گھمايو ۽  پچايو.

جڏهن پاڻي ڪجھ سڪي وڃي ته پلي کي منڌيڻي سان مهٽيو يا ڪٽيو پوءِ ان ۾ سائي ٿو ۽ ساوا ڌاڻا وجھو.

جڏهن پلي ، پالڪ ۽ ٻيا مصالحه گڏجي وڃن ۽ پاڻي به صفا سڪي وڃي ته ان ۾ مڇي مٿان رکو ۽ دم ڏيو.

هاڻي پلي مڇي تيار آهي ۽ توهان ڪڻڪ يا چانورن جي ماني سان کائو

مٿي وڃو

 

 

Name

 Saeeda Memon

Occupation

Student

City

Larkana

Interests

 

work done

 

 

 

 

 

 

 

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2008-2009 Copyright © mehranmag.com info@mehranmag.com
This website is developed and Managed by SindhSoftTech Larkana,Pakistan

 

 

 

 

 

 

 

 

 

 

 

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کٽا بيھ

گھربل سامان

بيھ

گدامڙي

لوڻ

چاٽ مصالحه

ٽميٽو ڪيچپ

هيڊ

 

طريقو

پهريان بيھ صاف ڪري ڌوئي کين ننڍا ننڍا ٽڪرا ڪريو ۽ پوءِ  10 منٽن لاءِ پاڻي ۾ اوٻاڙيو ته جيئن بيھ ڳڙي وڃن.

هاڻ ديڳڙي ۾ تيل، هيڊ ۽ لوڻ وجهو ۽ کين چمچي سان ملايو

هاڻي بيھ ۽ ڏهي وجھو ۽ کين ملايو

جڏهن پاڻي سڪي وڃي ته ان ۾ گدامڙي وجھي ملايو

ان کانپوءِ ان ۾ ٽميٽو ڪيچپ ۽ چاٽ مصالحو ملايو ۽ دم ڏيو.

5 کان 8 منٽ کان پوءِ بيھ ٻاهر ڪڍو ءِ کائو.   

مٿي وڃو

 

Name

Nazia Soomro

Occupation

Student

City

Larkana

Interests

work done

 

 

Current Date:

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This website is developed and Managed by SindhSoftTech Larkana,Pakistan

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Ambriyan Ji Khatan

Ingredients:

1kg. Ambriyoon (green mango pieces) cut and deseeded
1/2 tbsp. kalonji ya basr jo Biju (onion seeds)
1/2 tbsp. saunf (aniseeds) coarsely crushed
1/2 tbsp. methi (fenugreek) seeds coarsely crushed
1/2 cup salt
2/3 cup red chilli powder
2 tbsp. turmeric
2 1/2 cups mustard oil (sirhen jo tel) l approx.

Method:

  1. Take mango pieces in large wide bowl or jar.
  2. Pour all ingredients over them, except oil.
  3. Mix very well with clean dry hands of wooden spatula.
  4. Keep in sun for 4 days.
  5. Stir once, check for taste.
  6. Heat oil very well till smoky.
  7. Cool to almost room temperature
  8. Add to pickle and mix well.
  9. Pour into clean, dry pickle jars.
  10. Press down firmly with back of the spoon.
  11. There should be enough oil to form a layer over surface of pickle.

Tie with a thin muslin, before placing lid.

  1. Allow to mature for 10-12 days before using.

Note: Store carefully as shown above to keep pickle from going bad.

Making time: 30 minutes (total maturing time 15 days)
Makes: 1 1/2 kg. pickle (approx.)
Shelf life: 10-12 months.

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Name

Surrayya Jabeen

Occupation

Writer

City

Karachi

Interests

 

work done

 

Contact

 

 

 

 

 

 

 

Current Date:

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This website is developed and Managed by SindhSoftTech Larkana,Pakistan

 

 

 

 

 

 

 

 

 

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Kulfi 
Ingredients
• 1 1/2 litre kheer (milk )
• 1/2 kg. Khand (sugar )
• 1/4 pint malai (double cream or heavy cream in US English) (optional)
• 1 tbs. corn flour or arrowroot flour
• 1 tbs. sooji (semolina )
• 3-4 tbs. Thadho kheer ya paani (cold milk or water)
• A few strands of Zaafran (saffron) (optional)
• 50 gm. Garam pani mein tuboyal baadam (almonds, blanched and chopped )
• 1/2 cup garam pani mein toboyal pista (pistachios, blanched and chopped )
• 1 tsp. peethal nandha phota (green cardamom powder)
• A little arq-e- gulab (rose water) or Kewra water (screw pine water)

Method:

1. Soak pistachio and almonds in hot water, leave for 1/2-1 hour. Hot water loosens the skin. Peel the skins off.
Slice thinly or chop in a nut chopper.
(Do not put in food processor, it will make them too fine & paste like).
2. Boil kheer (milk) in a karanhi (wok) until it is reduced to half. You must keep stirring it regularly. If it catches or burns, you have to throw away the whole amount because the smell of burnt milk is rather unpleasant. A heavy bottomed pan or wok works better, as milk is less likely to catch.
3. Keep scrapping off the milk-skin from the sides and bottom of the pan every few minutes and putting it back in the simmering milk. It is this skin that gives the kulfi it's distinctive, rough texture.
4. Dissolve corn flour and sooji (semolina) in 3-4 tbs. of cold milk or water.
5. Add this, sugar, saffron and cardamom powder to the milk. Stir continuously and boil for a further 5-10 minutes, until the mix thickens like custard. If it is too thin, add a little more corn flour dissolved in cold milk and cook for a further 5 minutes.
6. Cool.
7. Add chopped almond powder and pistachio.
8. Whisk malai (double cream/heavy cream) until thick and fluffy, add to the cooled condensed milk, and fold in gently. I usually omit the cream.
9. Freeze in (Kulfi saancho) (moulds) or in any airtight container. If you have an ice-cream maker, use that. It will give you a much softer Kulfi. It is traditionally quick frozen in a mix of salt and ice (at low temperature of -20° C). This temperature is difficult to reach in normal home freezer. Kulfi is eaten when it is slightly melting on the outside/edges. So, take out of the freezer 10-20 minutes before serving, less in hot countries. If you don’t have time, either stand the moulds in a bowl of hot water for 10-15 seconds or microwave on full, for no more than 10-15 seconds.
10. Using a knife, ease each kulfi out onto the plate. Put in a little bowl and serve

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Name

Surrayya Jabeen

Occupation

Writer

City

Karachi

Interests

 

work done

 

Contact

 

 

 

 

 

 

 

 

 

 

 

Current Date:

2008-2009 Copyright © mehranmag.com info@mehranmag.com
This website is developed and Managed by SindhSoftTech Larkana,Pakistan

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Pistan Jo Halvo (Pistatio Halva)
Ingredients:

Pista (Pistachios): 100gms
Khand (Sugar): 1 cup
Paani (Water): 2 cups
Corn flour: 4 Tablespoons
Peethal nandha Phota (Cardamom Powder): 1 teaspoon
Jaiful (Nutmeg Powder): ½ tsp
Zaafran (Saffron) ½ tsp
Saao khaadhay jo rang (Green food color): Ό teaspoon
Tel (Oil) ½ cup

Method:

Mix 1 cup of water with the sugar, make a syrup of a one thread consistency. Add the cardamom powder, nutmeg powder & saffron.

Mix the corn flour with 1 cup of water to form a thin batter. Heat oil over low fire, add the corn flour, bring to a boil while stirring continuously; when the mixture thickens, gradually add the sugar syrup & continue to stir. Add the pistachios & stir till the mixture leaves the sides of the pan.

Pour into an 8” x 12” tray with a 2” depth. Cool, cut into required sizes



Note: This halva is made at Mirpur Khas at a shop called Haji Phhoto Khan, (appropriate name for a halvaee wouldn't you agree?). People buy it for themselves and as gifts for family and friends.

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Name

Surrayya Jabeen

Occupation

Writer

City

Karachi

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work done

 

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