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90 Vegetarian Sindhi Recipes
90 Vegetarian Sindhi Recipes
Description
About the Book

A treasure trove of vegetarian Sindhi Cuisine this book boasts of a wide selection of traditional dishes with origins lost in antiquity as well as a delectable spread of recipes favourable to a more modern palate. Food being a significants aspect of Sindhi culture this book offers a range of sumptuous dishes and homespun wisdom. Indulge in an array of dishes form one of the most influential communities in India as you savour the rich tradition and culture in every bite.

 

Introduction

This is a famous Sindhi song that invites one to eat to their heart’s content, the said Sindhi delicacies of dal, chole and bread. Sindhis are a community without their own land and yet the characteristics that mark them are unmistakable - their language, their sense of community, their business acumen and of course, their food. With food being an important aspect of Sindhi culture, the cuisine offers a range of sumptuous dishes and homespun wisdom. From stand alone to full course meals - it’s all there. The balanced palate has variety, taste and nutrition, even in the simplest of foods. An aspect that distinguishes Sindhi cuisine from other Indian cooking is its combination of sweet and salty ingredients. Also, a lot of attention is given to how the food is prepared and what combination of dishes are the best. This book is a treasure of 90 Vegetarian Sindhi Recipes, dedicated to our Revered Guru, Dada J. P. Vaswani, on his 90th Birthday. This book celebrates Meatless Day, observed on 25th November each year. Dada believes, alt killing is a denial of love.

To not love a bird or beast would be to not love the Lord. We hope you enjoy the joy of vegetarianism with a tempering of Sindhi culture.

 

Foreword

Mrs. Anju Bharat of Kolkata and her team of friends and volunteers have done a great service in bringing out this publication containing Vegetarian Sindhi recipes. Mrs. Anju Bharat is a woman of energy and enthusiasm, of devotion and dedication. She believes that life and all the bounties of life are given as a trust to be spent in service of the surrounding world. The book contains no less than ninety delicious recipes from Sind, and will also feature a special section on Sindhi festivals. Mrs. Anju is the owner of a big, beautiful hotel in Kolkata — The Kenilworth - and is well aware of the tastes of people belonging to different countries.

The Sindhis are lovers of good food. What is more, Sindhi cuisine is much favoured and appreciated by all food enthusiasts, because it is not widely available everywhere in India. If one were to go by the phenomenal success of the Sindhi Food Festivals held by the Sadhu Vaswani Mission in Pune and elsewhere, the writers have indeed a winning proposition on their hands.

By bringing out this book, the Kolkata Centre of the Mission has achieved two vital goals that are dear to all of us: first of all, they are helping to preserve the traditional cuisine of our Sindhi ancestors, and passing on those treasured recipes from our great grandmothers, aunts and mothers to generations of young Sindhis who are cut off from their roots; secondly, they are promoting the cause of Vegetarianism and reinforcing the truth that a vegetarian diet is delicious, varied, healthful, interesting and flavoursome.

In the interest of their health and long life, millions all over the world are turning to vegetarianism as a way of life. Innumerable Hindus as well as some Chinese have adhered to a vegetarian diet for countless generations. Seventh Day Adventists throughout the world and the Hunzas [an ancient tribe in Pakistan] have thrived for centuries on an almost flesh-free diet. Countless health faddists and fitness freaks are switching over to a vegetarian diet every year.

In an interesting book, which I read years ago, Dr. Edwin Flutto argues that those who eat flesh food are only getting grains and vegetables second hand. The animals which they eat cows, goats, sheep, chickens, etc. — receive their nutrition from vegetables and grains. These animals pass on the nutrition they have received to meat-eaters. How much better it would be if they got it directly!

The famous vegetarian, Dr. Kellogg says: ‘When we eat vegetarian food, we don’t have to worry about which kind of disease the food died of. That makes a joyful meal.

I hope the readers and users of this book will discover the great joy of traditional Sindhi Vegetarian Cuisine. Cooking, serving, and sharing a meal with one’s family, is one of the greatest pleasures of a happy home. To everyone who will get to eat the delicious recipes offered through this book, let me repeat what I always say to my friends:

• People who eat non-vegetarian food are eating second hand nutrition. What this means is that actual nutrition comes originally from vegetables, fruits, nuts and grains and is consumed by the animals that are killed for their meat.
• Foods of flesh only build up fats- but cannot really give vitality and radiance to the body.
• Pulses, nuts and lentils are a source of high protein for vegetarians and are quite sufficient to meet the nutritional requirement of a human being.
• Animal diseases like bird flu, mad cow’s disease, the latest swine flu, etc. are on the rise and it is best to avoid eating meat for health reasons. Animal fond is unacceptable on three grounds- humanitarian, aesthetic and hygienic.
Lukman was a physician and healer of antiquity. One day, a man came to him and requested him to give, in a few words, the secret of good health. L.ukman’s reply was indeed significant: “kam khao, ghum khao!” Kum khan means eat in moderation. Cham khao means do not react hastily and rashly. We must learn to eat less than we think we must eat. Quite often we eat when we are not hungry. A number of people think they need to eat till their stomachs are full. But, in reality, your stomach must be half-filled with food: the other half should be for air and water If we fill the stomach with fast food, junk food, or an excess of carbohydrates and fats, we are bound to suffer from over-eating, which is the cause of many diseases.

Our rule of life should be to eat cooked food in moderation, and uncooked food like salads and fresh fruits — which I call sun-cooked food — in plenty. May I suggest a few rules which may be observed in our diet:

• Offer a simple prayer of gratitude to the Lord before you eat your food. Half the world’s population are unable to get even one full meal everyday. When food is eaten as prasadam it strengthens and purifies you.
• Do not drink water along with your meals.
• Rest for half an hour or so, after you have eaten your noon-meal. The process of digestion begins in the mouth. Therefore chew the food thoroughly before swallowing. It has been rightly said: Drink solids and eat liquids.
• Do not eat between meals.
• Wash well and peel fruits and vegetables before eating.
• Eat, preferably, at fixed times — but eat only when you are hungry. If you have no appetite you will do well to skip a meal occasionally.
• Drink plenty of water during the day. Tea, coffee and soft drinks are best avoided. It has been rightly said that “apart from water, liquids are either a food or a poison.”
• Do not eat when you are tired, angry or disturbed emotionally.
• Eat with right thinking. Unhappy, negative thoughts turn the food into poison.
Let my final word be, once again, a word of gratitude to Mrs. Anju Raju Bharat and her band of volunteers who have worked hard to bring out this book. For those of us at the receiving end, I can only say as the French people do: Bon appétit!

Contents

 

  Breakfast / Nayran  
1 Pakwaan daal 6
2 Kokee (Lolee) 9
3 Seyal dabrotee 11
4 Seyoon Pataataa 12
5 Mallpuro 14
6 Seyal Maanee 15
7 Besan jo chillo 17
8 kuttee 18
9 Gulaab jo sherbet 24
10 Thaadal (Thandaal) 25
11 Jeero panee 26
12 Badaam jo sherbet 27
13 Leemo panee 29
  Starters / Chaer  
14 Boree samosaa 36
15 Dabrotee jaa pakoraa 39
16 Gobhee jaa pakoraa 40
17 Mirch jaa pakoraa 42
18 Paraatey jee tikkee 43
19 Bhee jaa pakoraa 44
20 Soojee fingers 45
21 Channaa daal jaa koftaa 47
22 Sannaa pakoraa 48
23 Aalloo touk 49
24 Vegetarian french toast 51
25 Cheese jaa pakoraa 52
  Breads  
26 Baajray jo dhodho 52
27 Aallo paraathaa 57
28 Gajjar jee pooree 58
29 Pinwheel paraathaas 60
30 Raajmaa paraathaa 62
  Rice / Chaavarn 64
31 Varyun jo pulaao 72
32 Gobhee jo pulaao 73
33 Bassar jo pulaao 74
34 Panchranga pulaao 75
35 Saavaa Chaavarn 77
36 Photay bhugee khichdee 78
  Kadhees & Daals  
37 Chhuree Daal 84
38 Thoovar Daal 85
39 Tidaalee Daal 86
40 Besan jee kadhee 88
41 Thoomaaro 89
42 Tamaatan jee kadhee 90
43 Bhee jaa kadhee 92
44 Dahee kadhee 93
45 Aur jee bhaajee 95
46 Kaabulee Channa kadhee 96
  Main Course / Bhaajyoon  
47 Singhee mutter 101
48 Seyal bheendee pataataa 103
49 Besan jay aanniya jee bhaajee 104
50 Guaar jee bhaajee 106
51 Gaynthian jee bhaajee 107
52 Saayee bhaajee 110
53 Paalak suran jee bhaajee 111
54 Khatta mithaa karelaa 112
55 Methee Paneer 114
56 Masaaley joon bheendyoon 115
57 Varyoon pataataa 116
58 Masaalaa gobhee 118
59 Gobhee jo keemo 119
60 Kadu jaa koftaa 120
61 Baked eggplant 122
62 Vaangaran jee bhaajee 123
63 Bharyal mehaa 124
64 Phool pataashaa 126
65 Saao masaalo Dhingree 127
66 Aisee turee 128
67 Paneer bhurjee 130
  Raitas & Pickles / Matho ayn aachaar  
68 Saayee chutney 135
69 Navratan Aachaar 136
70 Bassar jo Aachaar 137
71 Totaapuri amban jo murbo 138
72 Gajjar ain naarial jo raaito 140
73 Mithee ambree 141
74 Boondee jo matho 142
75 Vaangarn jo raaito 143
76 Paalak jo Matho 144
77 Gajjar jo Aachaar 146
  Sweets / Mitharn  
78 Attey jo seero 152
79 Murmilan jee mithaaee 153
80 Khaajan jee mithaaee 154
81 Naarial jee mithaaee 156
82 Mohanthaal 157
83 Toshaa 159
84 Satpuraa 160
85 Taathreen 161
86 Maajun 162
87 Besan jaa ladoo 164
88 Shaahee tukraa 165
89 Mitho lolo 166
90 China grass 168
  Festivals / Sindhi Dirn Festival Food 173
1 Soojee jo Halwo 183
2 Khatto bhath 184
3 Naan ketaaee 185
4 Chikkee 186
5 Lahoree gajjar 187
6 Pooree 188
7 Chooree 189
8 Saaboo Daanaa khichdi 190
  Glossary 191
  Measurements 193
  Acknowledgements 195
Sample Pages
















90 Vegetarian Sindhi Recipes

Item Code:
NAE299
Cover:
Paperback
Edition:
2009
ISBN:
9788120747685
Size:
8.5 inch x 9.5 inch
Pages:
212 (Throughout Color Illustrations)
Other Details:
Weight of the Book: 746 gms
Price:
$30.00
Discounted:
$24.00   Shipping Free
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About the Book

A treasure trove of vegetarian Sindhi Cuisine this book boasts of a wide selection of traditional dishes with origins lost in antiquity as well as a delectable spread of recipes favourable to a more modern palate. Food being a significants aspect of Sindhi culture this book offers a range of sumptuous dishes and homespun wisdom. Indulge in an array of dishes form one of the most influential communities in India as you savour the rich tradition and culture in every bite.

 

Introduction

This is a famous Sindhi song that invites one to eat to their heart’s content, the said Sindhi delicacies of dal, chole and bread. Sindhis are a community without their own land and yet the characteristics that mark them are unmistakable - their language, their sense of community, their business acumen and of course, their food. With food being an important aspect of Sindhi culture, the cuisine offers a range of sumptuous dishes and homespun wisdom. From stand alone to full course meals - it’s all there. The balanced palate has variety, taste and nutrition, even in the simplest of foods. An aspect that distinguishes Sindhi cuisine from other Indian cooking is its combination of sweet and salty ingredients. Also, a lot of attention is given to how the food is prepared and what combination of dishes are the best. This book is a treasure of 90 Vegetarian Sindhi Recipes, dedicated to our Revered Guru, Dada J. P. Vaswani, on his 90th Birthday. This book celebrates Meatless Day, observed on 25th November each year. Dada believes, alt killing is a denial of love.

To not love a bird or beast would be to not love the Lord. We hope you enjoy the joy of vegetarianism with a tempering of Sindhi culture.

 

Foreword

Mrs. Anju Bharat of Kolkata and her team of friends and volunteers have done a great service in bringing out this publication containing Vegetarian Sindhi recipes. Mrs. Anju Bharat is a woman of energy and enthusiasm, of devotion and dedication. She believes that life and all the bounties of life are given as a trust to be spent in service of the surrounding world. The book contains no less than ninety delicious recipes from Sind, and will also feature a special section on Sindhi festivals. Mrs. Anju is the owner of a big, beautiful hotel in Kolkata — The Kenilworth - and is well aware of the tastes of people belonging to different countries.

The Sindhis are lovers of good food. What is more, Sindhi cuisine is much favoured and appreciated by all food enthusiasts, because it is not widely available everywhere in India. If one were to go by the phenomenal success of the Sindhi Food Festivals held by the Sadhu Vaswani Mission in Pune and elsewhere, the writers have indeed a winning proposition on their hands.

By bringing out this book, the Kolkata Centre of the Mission has achieved two vital goals that are dear to all of us: first of all, they are helping to preserve the traditional cuisine of our Sindhi ancestors, and passing on those treasured recipes from our great grandmothers, aunts and mothers to generations of young Sindhis who are cut off from their roots; secondly, they are promoting the cause of Vegetarianism and reinforcing the truth that a vegetarian diet is delicious, varied, healthful, interesting and flavoursome.

In the interest of their health and long life, millions all over the world are turning to vegetarianism as a way of life. Innumerable Hindus as well as some Chinese have adhered to a vegetarian diet for countless generations. Seventh Day Adventists throughout the world and the Hunzas [an ancient tribe in Pakistan] have thrived for centuries on an almost flesh-free diet. Countless health faddists and fitness freaks are switching over to a vegetarian diet every year.

In an interesting book, which I read years ago, Dr. Edwin Flutto argues that those who eat flesh food are only getting grains and vegetables second hand. The animals which they eat cows, goats, sheep, chickens, etc. — receive their nutrition from vegetables and grains. These animals pass on the nutrition they have received to meat-eaters. How much better it would be if they got it directly!

The famous vegetarian, Dr. Kellogg says: ‘When we eat vegetarian food, we don’t have to worry about which kind of disease the food died of. That makes a joyful meal.

I hope the readers and users of this book will discover the great joy of traditional Sindhi Vegetarian Cuisine. Cooking, serving, and sharing a meal with one’s family, is one of the greatest pleasures of a happy home. To everyone who will get to eat the delicious recipes offered through this book, let me repeat what I always say to my friends:

• People who eat non-vegetarian food are eating second hand nutrition. What this means is that actual nutrition comes originally from vegetables, fruits, nuts and grains and is consumed by the animals that are killed for their meat.
• Foods of flesh only build up fats- but cannot really give vitality and radiance to the body.
• Pulses, nuts and lentils are a source of high protein for vegetarians and are quite sufficient to meet the nutritional requirement of a human being.
• Animal diseases like bird flu, mad cow’s disease, the latest swine flu, etc. are on the rise and it is best to avoid eating meat for health reasons. Animal fond is unacceptable on three grounds- humanitarian, aesthetic and hygienic.
Lukman was a physician and healer of antiquity. One day, a man came to him and requested him to give, in a few words, the secret of good health. L.ukman’s reply was indeed significant: “kam khao, ghum khao!” Kum khan means eat in moderation. Cham khao means do not react hastily and rashly. We must learn to eat less than we think we must eat. Quite often we eat when we are not hungry. A number of people think they need to eat till their stomachs are full. But, in reality, your stomach must be half-filled with food: the other half should be for air and water If we fill the stomach with fast food, junk food, or an excess of carbohydrates and fats, we are bound to suffer from over-eating, which is the cause of many diseases.

Our rule of life should be to eat cooked food in moderation, and uncooked food like salads and fresh fruits — which I call sun-cooked food — in plenty. May I suggest a few rules which may be observed in our diet:

• Offer a simple prayer of gratitude to the Lord before you eat your food. Half the world’s population are unable to get even one full meal everyday. When food is eaten as prasadam it strengthens and purifies you.
• Do not drink water along with your meals.
• Rest for half an hour or so, after you have eaten your noon-meal. The process of digestion begins in the mouth. Therefore chew the food thoroughly before swallowing. It has been rightly said: Drink solids and eat liquids.
• Do not eat between meals.
• Wash well and peel fruits and vegetables before eating.
• Eat, preferably, at fixed times — but eat only when you are hungry. If you have no appetite you will do well to skip a meal occasionally.
• Drink plenty of water during the day. Tea, coffee and soft drinks are best avoided. It has been rightly said that “apart from water, liquids are either a food or a poison.”
• Do not eat when you are tired, angry or disturbed emotionally.
• Eat with right thinking. Unhappy, negative thoughts turn the food into poison.
Let my final word be, once again, a word of gratitude to Mrs. Anju Raju Bharat and her band of volunteers who have worked hard to bring out this book. For those of us at the receiving end, I can only say as the French people do: Bon appétit!

Contents

 

  Breakfast / Nayran  
1 Pakwaan daal 6
2 Kokee (Lolee) 9
3 Seyal dabrotee 11
4 Seyoon Pataataa 12
5 Mallpuro 14
6 Seyal Maanee 15
7 Besan jo chillo 17
8 kuttee 18
9 Gulaab jo sherbet 24
10 Thaadal (Thandaal) 25
11 Jeero panee 26
12 Badaam jo sherbet 27
13 Leemo panee 29
  Starters / Chaer  
14 Boree samosaa 36
15 Dabrotee jaa pakoraa 39
16 Gobhee jaa pakoraa 40
17 Mirch jaa pakoraa 42
18 Paraatey jee tikkee 43
19 Bhee jaa pakoraa 44
20 Soojee fingers 45
21 Channaa daal jaa koftaa 47
22 Sannaa pakoraa 48
23 Aalloo touk 49
24 Vegetarian french toast 51
25 Cheese jaa pakoraa 52
  Breads  
26 Baajray jo dhodho 52
27 Aallo paraathaa 57
28 Gajjar jee pooree 58
29 Pinwheel paraathaas 60
30 Raajmaa paraathaa 62
  Rice / Chaavarn 64
31 Varyun jo pulaao 72
32 Gobhee jo pulaao 73
33 Bassar jo pulaao 74
34 Panchranga pulaao 75
35 Saavaa Chaavarn 77
36 Photay bhugee khichdee 78
  Kadhees & Daals  
37 Chhuree Daal 84
38 Thoovar Daal 85
39 Tidaalee Daal 86
40 Besan jee kadhee 88
41 Thoomaaro 89
42 Tamaatan jee kadhee 90
43 Bhee jaa kadhee 92
44 Dahee kadhee 93
45 Aur jee bhaajee 95
46 Kaabulee Channa kadhee 96
  Main Course / Bhaajyoon  
47 Singhee mutter 101
48 Seyal bheendee pataataa 103
49 Besan jay aanniya jee bhaajee 104
50 Guaar jee bhaajee 106
51 Gaynthian jee bhaajee 107
52 Saayee bhaajee 110
53 Paalak suran jee bhaajee 111
54 Khatta mithaa karelaa 112
55 Methee Paneer 114
56 Masaaley joon bheendyoon 115
57 Varyoon pataataa 116
58 Masaalaa gobhee 118
59 Gobhee jo keemo 119
60 Kadu jaa koftaa 120
61 Baked eggplant 122
62 Vaangaran jee bhaajee 123
63 Bharyal mehaa 124
64 Phool pataashaa 126
65 Saao masaalo Dhingree 127
66 Aisee turee 128
67 Paneer bhurjee 130
  Raitas & Pickles / Matho ayn aachaar  
68 Saayee chutney 135
69 Navratan Aachaar 136
70 Bassar jo Aachaar 137
71 Totaapuri amban jo murbo 138
72 Gajjar ain naarial jo raaito 140
73 Mithee ambree 141
74 Boondee jo matho 142
75 Vaangarn jo raaito 143
76 Paalak jo Matho 144
77 Gajjar jo Aachaar 146
  Sweets / Mitharn  
78 Attey jo seero 152
79 Murmilan jee mithaaee 153
80 Khaajan jee mithaaee 154
81 Naarial jee mithaaee 156
82 Mohanthaal 157
83 Toshaa 159
84 Satpuraa 160
85 Taathreen 161
86 Maajun 162
87 Besan jaa ladoo 164
88 Shaahee tukraa 165
89 Mitho lolo 166
90 China grass 168
  Festivals / Sindhi Dirn Festival Food 173
1 Soojee jo Halwo 183
2 Khatto bhath 184
3 Naan ketaaee 185
4 Chikkee 186
5 Lahoree gajjar 187
6 Pooree 188
7 Chooree 189
8 Saaboo Daanaa khichdi 190
  Glossary 191
  Measurements 193
  Acknowledgements 195
Sample Pages
















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