Wednesday, April 24, 2019


Swanjhro (drumstick flowers) is one of the edible flowers used in the Sindhi Cuisine. Surprisingly I have not come across any recipes with this flowers in any other cuisine though the drumstick leaves are used extensively in South India.
Apart from making curries we also make raita with swanjhro.
Here is the recipe.

Swanjhro / drumstick flowers .... 100 gms (about 1and 1/2  cups)
Yogurt .......................... 1 cup
Yellow mustard seeds .. 1/2 tsp (crushed coarsely)
Pepper corns ............ few (crushed )
Salt .................... to taste.
White vinegar .... 1 tbsp


1. Pick out the stems from the flowers.

2. Boil water adding salt and little vinegar. Tip in the flowers.

3. Boil for about 5 minutes and drain the water.

4. Repeat the boiling process again with fresh water to remove the bitterness from the flowers.

5. Drain the flowers and set aside.

6. Allow them to cool.

7. In a bowl take the whisked yogurt and add the flowers, salt, crushed mustard seeds and black pepper. Mix well.

8. Serve as an accompaniment with your meals.

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Tuesday, April 16, 2019


This is a cardamom flavoured mutton stew from the Sindhi Cuisine. It is usually served with rotis and makes a very light meal. The soupy gravy tastes good with fresh and soft pav bread too. I remember mom used to make it when we were unwell and recovering from fever to regain the energy.
This preparation usually is made by simmering on low flame but these days the mutton is so hard that it takes very long to cook. I have pressure cooked it.

Mutton with bones .... 1/2 kg
Green cardamoms ..... 8
Cinnamon stick ........ 1 small piece
Bay leaves ............... 1-2
Turmeric powder ..... 1/8 tsp
Garam masala powder .. 1/2 tsp
Wheat flour ................... 1 tbsp (to make slurry)
Salt ..................... to taste
Oil .................... 1-2 tbsp
Freshly crushed black pepper ... 2 pinches or as per your liking.


1. Clean the mutton pieces and set aside.

2. In a pressure cooker heat the oil and tip in the crushed cardamoms, cinnamon and bay leaf.

3. When they give out a nice aroma add the mutton pieces.

 4. Saute for few minutes until the colour changes.

5. Next add the salt and turmeric powder.

6. Add 3-4 cups of water.

7.. Close the lid and cook for 7 - 8 whistles.

8. After few minutes open the lid and check if the mutton needs to be cooked further.

9. In a bowl mix the wheat flour with water to make a slurry.

10. Add the slurry into the mutton and mix it well.

11. Adjust the gravy and add little water if needed. Add garam masala powder and simmer for a minute or two.

12. Sprinkle the crushed black pepper while serving.

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Sunday, April 7, 2019


Farali sabudana rotis or sabudana thalipeeth for fasting is a simple recipe with the addition of mashed potato, roasted and crushed peanuts and shingade ka ata added to the soaked sabudana. you can also add some crushed anardana if you like.
During the normal days you can make it nice and spicy with finely chopped green chillies, cumin seeds and coriander leaves.

Soaked sabudana ... 1 and 1/2 cups
Boiled potatoes ..... 3/4 cup
Shingade ka ata .... 1/4 cup or as needed.
Roasted and crushed peanuts .. 2 tbsps
Rock salt .......................... to taste
Desi ghee ....... for brushing on top


Soak the sabudana with enough water to  cover them for few hours.

Mix all the ingredients mentioned in the list except the ghee together.

Knead them without adding any water. Mashed potato is sufficient for binding them together.

Divide them into equal portions and roll out a roti.

Roast them on a tawa brushing a little ghee to make them crisp.

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