Sindhis...WHO are THEY ???

Archaeological discoveries sometimes help to unfold the various

aspects of a culture. The geological researches enable us to
stretch back the history of Man on this planet by millions of
years and pave the way of moulding our minds in such way as to be
more and more receptive to scientific formulations. There is a limit to what
an unscientific mind can persist in. Ultimately the scientific way of looking
into phenomena has to prevail. And an unscientific mind, willy nilly, will sink
himself in to oblivion of swim ashore with those who are equipping
themselves with newly found faith in the laboratory truth.
The excavations of Mohen!o"aro and #arappa have unfolded before us the
city life of a people and the extend to which the idea of municipal control
had developed.
$o the first definition of $indhi culture can be arrived at by way of
discussing its preAryan past. %t relates to the period around &,''' (.).
which we would like to introduce as the period when the urban civili*ation in
the %ndus +alley was at its height. $ir Mortimer ,heeler in his book
-)ivili*ation of the %ndus +alley and (eyond- says -)ivili*ation, in a minimum
sense of the term, is the art of living in towns, with all that the condition
implies in respect of social skills and disciplines-. This is by no means the
only definition or the all comprehensive one but there is no doubt that when
we speak of civili*ation we have to concern ourselves, mainly, with the
material and concrete side of human habitation of which culture is only the
essence, the superstructure.
$o the present day sind, alongwith the .orthern part of %ndus +alley
)ivili*ation, around &,'''/,0'' (.).prided on its urban civili*ation. %t was a
civili*tion where the aesthetic utili*ation of leisure was craved for a freely
indulged.
,hat is so evident from the excavations of sites dating back to &,''' (.). is
also true some 1,/'' years ago when 2aina "akshiniya )hihna 3445 A.".6
described the distinguished features of the $indhis in this way7 -elegant,
with a lovely, soft and slow gait, they are fond of the art of gandharvas 3i.e.
songs, music and dancing6 and full affection towards their country-. Much of
1
the arguments still hold and the 8ing 3i.e. maternal6 ingredient doesn9t seem
to have been diluted much.
(ut it doesn9t mean that the $indhis were only funandfrolic loving people.
They were a seafaring people and their spirit of adventure aroused in them
yearnings for exploits in distant lands. Among the discoveries in Mohen!o
"aro is a seal with the representation of a mastless ship proving thereby
that not only the :iver %ndus was used for riverine transport but the ships
went down the delta into the open sea. There is no doubt that most of the
accounts of ancient %ndia9s contacts with the Achaemenian, $assanian or
;reek governments are in fact contacts originating from $ind or passing
through it. %n any case the trail lay bla*ing. %t is a sheer irony that we don9t
have any record of travelogues or treatises by a $indhi counterparts of 8aun
)huangs and <a #iens through thousands of $indhis might have visited
)entral Asia and the Middle =ast in the course of their trading and travel
adventures.
$ind has seldom been allowed by foreign aggressors to develop its
own culture in peace, free from aggressors to develop its own
culture in peace, free from outside influences. And hence it is no
wonder that we have in $indhi culture the acknowledgement of many
influences which the aggressors imparted. >ne of the influences came to be
instinctive yearning for nonviolence and toleration.
$econdly, the impact of $ind9s sub!ugation at the hands of the Aryans
around /,0'' (.). was great and the subsequent changes imprinted on the
psyche of the sindhi people should be !udged in the light of the changes
which they had undergone at the hands of the Aryans. The Aryans where
nomadic and the Mohen!o"aro had been en!oying for a long time the fruits
of urban life. The Aryans were thus overawed. They had little to offer to
$ind except their fondness for the supernatural and abstraction. Though
hunting the prey absorbed quite a lot of their time, their :ishis managed to
solicit favours from the gods.
The Aryans, in exchange for their supernatural tendencies,
borrowed from the "ravidians their god of $hakti, later on
connonised as $hiva in place of Aryan god :udhra and thus the
#indu trinity was completed. ,ith the sway of the Aryans the
$indhis underwent a big change. The adversity of sub!ugation made them a
2
bit fatalistic. Much of their martial fervour was gone while the
Aryans perfected, rather embellished their religion, after their
contact with the indigenous population and by along $iva they
gave them the impression that they, too, were the partners in
faith..... )ulture is a sense of ultimate values possessed by a particular
society which it has expressed in its collective institutions, which its
individual members express in their dispositions, feelings, attitudes and
manners as well as in significant forms which they give to material ob!ects.
This definition can also be taken up further. ;iven all that is explicitly laid
out in the above definition, we can think of a group of people with the sense
of common history each successive wave of aggressions settling down to
take up arms against the next wave. )ommon traditions as well as
multiplication of common interests give rise to the flourishing of a
civili*ation.
)ulture and civili*ation require to be perfectly distinguished from each
other. ,e have seen a lot of controversy over the demarcation between the
two. %t is not necessary that culture and civili*ation should go together.
#istory is full of interesting situations to vouchsafe for this opinion. >ne of
the ma!or civili*ations, considered to be highly virile and forward looking
has been accused by some of the world9s eminent ?ultrekritikers as being
devoid of culture. This is the :oman civili*ation. Another good example, this
time quite the reverse, is provided by )hristianity which is said to have
provided the distinct cultural norms but no civili*ation at all. This points out
to the fact that a civili*ation, by having the clan vital of a culture in its
muscles stands a good chance of flourishing if it manages to keep its
distinguishing essence intact.
%t is quite difficult to trace the fundamentals of $indhi culture in this short
paper. (ut $ind, has its specific culture. )ulture is, no doubt, quite an
abstract term inspite of the veritability of the physical and mental
existence.
=very society has to pass through the idealistic phase in its mental makeup
and some shades of a cultural group9s mental makeup defy any attempt at
complete erasure.
3
Together with this, it is also worthwhile to look into the ultimate
standards or norms a people treat as Absolutes in their !ourney
through time. %t is so useful to enquire as to what the changes are
which the idealistic contours of a given case undergo in the face of
internal and external challenges

Husband - 'I have Rs. 10/- we will do
ull !on"hl# sho$$in%'.
Husband - 'I have &000/- or
'e(e!ber sho$$in% ho$e "ha" will
sui(e'.
4
Wha" is "heir RE)I*IO+ ,+' -,ITH ???
Though $indhi #indus are generally followers of +edic religion
and philosophy, there are +aishnawas 3followers of :ama, ?rishna
and +ishnu6, $haivas 3followers of $hiv, $hankar and ;anesha6,
$haktas 3followers of "evi, $araswati, @a*mi, #anuman, "ariya A
+arun devta6, as well as followers of $ikhisim, $ufism,
:adhaswami, "han .irankaries, Anandpuris, >m Mandali and now "ada
+aswaniBs .uri granth. %t is very difficult to ascertain the real religion of
$indhis, as they do believe in and worship every religion and sect such as
(rahmo $ama!, Arya $ama! or any other new sect of religion. They do
celebrate :amnavmi, 2anmashtami, "usserah, "iwali, $hivratri, #oli, )heti
)hand, ;ogirho, .andi and +edi $atanith, ;yaras, $atnarain and ;aneshchoth
and Cradosh +rita. Most of them celebrate ;uru .anakBs birthday. DBmas and
.ew 8ear day.
,e may call it funny or fantastic, but it is the following of four ends of life
3"harma, Artha, ?ama and Moksha6 to which $indhi is extremely adaptable
and is ready to observe, not having any highly ritualistic or literary tradition
of his own. #e worships whom his neighbour does. %n Maharashtra, he will
attend and participate in the ;anpati Mahotsava, in (engal he will participate
in "urga Cu!a, in U.C. he !oins the celeberations of 2anmashtmi E :amleela
and in the south, he will not ignore the Congal. #e goes to )hurch, Mosque
and Ma*ar 3A!mer $harif6, #a!i Ali and #a!i Malang, and even pays homage
to "astgir $ufi <aquiBs tomb. %n other words, he has no religion, but he is the
follower of all the religions. #e does not worship only the ;od but ;odmen,
like $ai (aba, $atya $ai (aba, Acharya :a!nish, "ada +aswani, $adhus, Ceers,
<aqirs and over and above, the dead ones 3Citars6, E observes $iradha,
celebrates anniversary 3+arsi6 of their forefathers and published
photographs in the papers $chools, hopsitals, dharmashallas, library halls and
ofcourse water coolers, samshan ghates sheds, ambulances will be in their
nearsB and dearsB memory. (asically a $indhi does not earn for himself only
but also for the religion as his belief is in +aishnodevi in the .orth, $wami
+ivekanand :ock memorial and (ala!i Trupati in the $outh, "warkadesh
Mandir in the ,est and ?amakoti ?amaksha in the =ast. #e en!oys
(rahmcharya till /0 years, ;rahsthaashram upto 0' years, +anaprastha life
till 40 and of course, $anyas thereafter.
5
#e belives in one ;od, also belives that diferent ;ods and ;oddesses, are
mere representatives of the 3Cowers and <unctions of the6 one supreme ;od
in the manifest world. 3#is religion is ingeniously designed to treat all types
of disorders of the mind. The human mind is most complex. %t suffers from
multifold diseases.6 :eligion is meant to cure these diseases and regain the
spiritual health of individuals. 3=ach individual has to be treated separately,
according to his disease and hence the necessity of various
manifestations6.#e was an incarnation who descended to help #indsus in
$ind, to preserve their culture and heritage against the opressive onslaught
of the Muslim ?ingsF or as the -Avatar- who made the Muslim ?ing
Murkhshah reali*e that it was un!ust to practise religious discrimination in
respect of his sub!ects.=ven when piteous entreaties of #indus did not put a
stop to the proselytising *eal of the king, the frightened people sought
divine succour, asembled on the banks of $indhu, near Thatta and prayed and
observed penance GAkashwaniB assured them of the birth of +ishnoo in a
human form as their protector. And according to legend, a son was born in
the house of :atanrai and mother "evki in .asarpur on <riday evening, .ew
Moon of Month )haitra 1''4 A.". #e was named Uderolal or Amarlal.=ven as
a child, he played -(al @eelas- and the news of this "ivine poeres and
miracles soon spread throughtout $ind. #e was called -2hoole @al- 32ewel of
the cradle6 as many a childish prank were played from the cradle. +erily,
@ord ?rishna, of the Mahahbarata fame was repeating himself.(adshah
Murkhashah sent his minister and emissaries to verify the truth of the
miraculour powers of the child. They soon returned convinced of the mighty
powers of the child. They soon returned convinced of the mighty powers of
Underolal. #owever, the hotheaded arrogant king wanted the child to be
brought before him with the ulterior motive of being captured and killed.#is
meeting with the treacherous king proved to be a demonstration of his
miraculour power. The kingBs soldires attacked him and, though he was alone
he outwitted them. Murkhshah beheld uderolal, mounted on a horse,
accompanied by a large army rapidly advancing towards the $hah.The $hah
fell on his feet and promised to desist from his nefarious activities of
harassing and torturing #indus. Thus, Underolal or 2hulelal is the triumphant
symbol of righteousness, fearlessness and divine benediction.
$hri Uderolal moved throughout $ind and preached a message of courage.
#e often travelled on a pallafish. #e is therefore portrayed either mounted
on a horse or sitting on a fish.%n 1'/' A."., Uderolal left the earthly scene
6
after completing 1&years of terrestrial existence, disappearing into the
waters of the same $indhu from which he hed emerged. The $indhis
celebrate -)heti)hand- as (irthAnniversary of $hir Uderolal. The day falls
on .ew Moonday of Month )haitra 3April every year6. The function is
celebrated in all towns of the country with great *eal and enthusiasm.
Crayers, Coo!as, $ocial congregations are a part of this festival
.
How !an# are "he# in "his World ???
,us"ralia &.1/
0anada 12030
-ran(e 1411
*er!an# 1000
Hon%5on% 2&030
Indonesia &100
6a$an 1&1.
7a5is"an 28118008011
India 2.8.083&1
7hilli$ines 101/
Sin%a$ore 148013
Sou"h ,ri(a 21/4
S$ain /000
Thailand &0./
9.S.,. :08103
7
Wha" -es"ivals do "he# 0elebra"e ???
0he"i 0hand
0he"i 0hand is celebrated as the birthday of ,ater god 3+arun
"evta6 $ai Uderolal, popularly known as 2hulelal. $o much has
been said and written about it that it would be superfluous to
repeat the event. %n $indh the beginning of the .ew 8ear was
considered 0he"i 0hand. $ome businessmen opened new
account booksF many however, did that on the eve of "iwali. >n the full moon
day, people used to go to a river or lake and offer 9Akho9 with a pinch of rice
mixed with milk mand flour. %f there was no river or 9"arya9, the ritual was
performed at a well. =ven $ikhs went to temples or ;urdwaras, because ;uru
.anak9s birthday also took place on Curnima.
%n %ndia it is a main festival which starts with the worships of
2hulelal and (ahrano is being taken with the folk dance )he!
being performed by males in the presence of 2hulelal, with
typical $indhi musicians which are nowadays in a pitiable
condition. +arious organi*ations, institutions celebrate this
annual function which is mostly attended by $indhis.
Sa%ra ;Sa(red "hread<
$indhi =haibands generally lived in foreign countriesF therefore, their wives
were always worried about the good health of their husbands. <or this
purpose they perform poo!a and go on a fast for four Mondays of $harwan
month, after which they perform poo!a, distribute sweet rice and then get
the sacred thread tied by the priests 3(anbhan6.
-as"s
%n $indh, generally >onda#s E Sa"urda#s, *i#aras or 9!aas were observed
as fasts 3vrats6. "uring the fast of $atyanarayan and nine days of =kaanaas,
only one time meal was generally taken.
8
,5han Tee?
>n this day, in the moonlight, water earthen pots were kept and everyone
was offered clean and cool water. The significance of this day was to offer
water to the thirsty. #ence at every nook and corner, the sharbat, with
pieces of apple in it, was offered to passerbys along with 9prasad9. >n this
day, it was also customary to send new earthen pots and fruits to priests and
;urdwara.
Tee?ri
This takes place in the month of $hrawan, when married girls and women
paint their hands and feet with Mehndi, go on a fast for the whole day,
during which they play games, swing in 2hulas and sing lovable songs. %n the
night after making an offering to the moon, they break the fast.
Tee?
The mother goddess, or the female energy, is also worshipped under the
usual name of Carvati or ;auri. >ne festival celebrated in #er name is called
;auri Ti!, which falls on the third day of the waning moon, in the month of
+esakh. %t is the first day according to the $indhi calender of the second
month of the year. >n this day, married women worship Mahadev and Carvati
in the early morning and then observe fast for the whole day.
9n->a"#o
"uring the month of $harwan, on the =aaras of ?rishna Caksha. )ereals
were changed in food, i.e. instead of wheat and rice, the chapatis made of
gram flour 3(esan6 were eaten.
=an =adhri
%n the month of 9(ado9, during the (aaras of $hukla Caksha, god +arun had
taken avtaar. %n lieu of that small insects like ants etc. were fed ;ur
3!aggery6 and Musti. Married daughters were invited by their parents for
food.
9
So!ava"i 9!aas
%n certain months, Umaas takes place on a Monday. That day is considered
important for having a -dumb dipH in the watersF without talking to anyone
early in the morning. %t is also, called 9;ungee Umaas-.
+andhi and @addi Thadri
(oth these festivals takes place in the month of $hrawan. >n the day before
Thadree day, people cook lola 3sweet flour cakes6 and rotee 3fried cakes6
because there has to be no lighting of fire in the house on the Thadree day.
The lolas and rotees are eaten with curd. >n that day drops of water is also
sprinkled on the cooking fire to appease $itladevi Mata.
Tir!oori
>n this day, parents send ladoos A (hi5i 3@aaee6 made of Tils to their
daughters. >n the >a5ar San5ran" day the sun moves from the south to
the north. %t is therefore also called 9"utraan9 or 9Tirmoori9. %n the
Mahabharat battle (hisham Citamah did not breath his last till 9"atraan9
since on this day there happens flush of light in "ev @ok.
'i#aaree
'han Teras
%n reality the auspicious festival of "iwali starts from "han Teras which is
two days earlier of the "iwali day. ,hen every upper middle class people
who have some cattle, specially a cow, will colour its horns with 9sindoor9 and
golden 9warqs9. >n that day some people put on .oora in their feet and tie
garlands of 9?odiyoon9 in their horns. =ven their toes are also decorated.
This has been a tradition in %ndia since ages. This reminds us that %ndia is an
agricultural country for which cattle is the wealth. )ows give milk from
which we get butter and gheeF even the calves help in irrigating land. The
"han Teras day, therefore, explains the significance of cattle wealth. >n
that day it is said that those who celebrate it with rites, with faith and
fever get more wealth and that is it is called "han Teras. The poo!as are
held and new account books opened so that more wealth is earned.
10
Baari 0hodus
The second auspicious day of "iwali festival is 9:oopchodus9 or 9?arichodus9
or 9.arakchodus9, which is supposed to be on the next day of diwali. %t is
said that with "wapar 8ug there was "emon called .irkasur in Assam who
troubled the people. #e was killed by @ord ?rishna on the black night of that
day that9s why in $outh %ndia the is celebrated as the first day of "iwali to
indicate the triumph of 9$atya9 over 9Asatya9 and 9"ivas9 are lighted in
every house.
)aC!i 7oo?a
The third day of "iwali <estival is the second day of "iwali known for @axmi
Coo!an. %t has a great significance specially for he businessmen. The .ew
8ear of ;u!aratis starts from that day. ,e $indhis startour new year form
the month of 9)het9. =ven the ;overnment of %ndia started celebrating the
new year as per the month of )het. The same way the .ariyal Coornima is of
(rahmans, "ussera is of ?shartriyas, "iwali is of +aishyas 3(usinessmen6 and
#oli is of $udras. >n this day every #indu decorates one9s house and plays
with the fire crackers in the night. The children wear new clothes. The
scientific effect of fire cracker is to kill the germs and mosquitoes which
spread disease. The farmers go for harvesting their crops and make money.
%n $outh America the "iwali festival is called 9:am $eetava9.
Another auspicious day of "iwali is celebrated because on that day $wami
:am Tirth took birth in 154/ in Cun!ab. The great saint went to his heavently
abode in 1I'J at the age of &K in the month of >ctober. >n the same day of
"iwali another great soul $wami "ayanand $araswati also became
9(ramhaleen9.
=arh
The fourth day of "iwali festival is 9(aruh9 or (alra! when prayers are held
in +aishnav temples. That was the day when @ord ?rishna directed the people
of ;okul to stop praying to @ord %ndra and to pray only ;ovardhan Carvat.
9(aruh9 is also called (alra! the name which is corelated with the elder
brother of @ord ?rishna 9(alra!9 or 9(alram9. Among ;u!aratis the day is
celebrated as 9(utbho!an9 that is poo!a day of valoursome persons.
Ba"i-a-?o-0hand
The fifth auspicious day of "iwali festival is for ;u!aratis 9(eesto vares9
and for $indhis it is 9?atia!ochand9 the day on which 9(ahrana9 of @aal
$aheb is taken out with pomp and glory and the traditional light or the 9"eg9
11
is put into the sea water like ;anesh )haturthi. >n that day prayers are held
for the welfare of all the people in the world.
"iwali is a festival of happy and !oyous moments. %n $indh, womenfolk busied
themselves much in advance to prepare sweets E other eatables, to be
exchanged with the near E dear ones. %n %ndia probably this has not been
possible, because of preocupations. #owever 9$indhiinfo.com9 takes privilege
to name some of the typical $indhi flavoured sweets.
+avra"ra
"uring these days devotees of 'evi eat once in a day and do not even shave
and hair cut. @adies sing bha!ans. %n .agarparkar they used to dance like
*arba in ;u!rat.
>n the day of @al @oee, children bring wood sticks from their grandparents
and aunties, and like a fire camp burnt them in the night with people en!oying
dancing and playing around fire. $ome ladies whose wishes were fulfilled
offered coconuts in the fire and distributed prasad 'Sesa'D "his (on"inued
"ill !idni%h".
+ari#al 7urni!a
"uring the 7urni!a of the month of $hrawan, sisters tie :akhis to their
brothers. This day is called as ERa5hree =andhan'. =ven the near cousins
used to bind Ra5his. $isters used to come from far off places and towns to
specially tie :akhis to their brothers. There was so much affection and love.
Those cities and places where there were rivers or sea, people used to offer
coconuts and milk to the ;od of ,aters '@arun 'ev"a8 so that those who
were travelling in ships and boats should have a safe and a sound !ourney.
+a%a$an(h!i ;*o%ro<
%n those days whenever the snake charmer brought snakes, they were given
some "akhshina and also milk for the snakes. .agpanchami is also called
;ogro. %t is a folklore from ?utch and ;u!arat.
12
Thadri
The mother goddess is worshipped in various forms, $ittala, being the small
pox goddess, is worshipped by $indhis. $he is the eldest of several sisters,
named after different kinds of diseases such as, measles etc. The worship
of the goddess, lasts during the whole period of the attack of the goddess
3disease6.
The annual festival observed in honour of this goddess is called -Thadri-, or
the cooling festival. %t falls on the 4th day of the waning in the month of
$avan 32ulyAugust6 every year.
@adies prepare cakes and curd on the previous day of the festival as they do
on the last day of the attack of smallpox. They sing, go to the local shrine
and the cold meals 3thados6. >n this day, fire is not lit at home. %mages of
$ittala, prepared from cowdung, are fixed on the outside wall of the house,
during the attack of smallpox.
13
Whi(h are "he a!ous Sindhi Touris" 7la(es ???
'ahirsen S!ara5
A!mer, situated in the heart of the desert state of :a!asthan, is
home to many a religious monument and has held a place of pride
in the annals of history. #ome to famous dargah of the %slamic
faith and 9Cushkar9, which is barely six miles away and one of the
most holiest places of worship in #indus, A!mer has unknowingly
always tried to forge a feeling of love, peace and harmony among its many
visitors and inhabitants.
$ituated amongst these,$indhupati "ahirsen, which has the ma!or
attractions of this desert town..
The monument is a tribute to :a!a "ahirsen, who was one of the rulers of
$indhudesh . An epitome of bravery, love and sacrifice, this mighty king is
one of the best known rulers of $indh in history.=ven his wife and sister had
laid down their lives for their honour. The highlight of this structure is that
it is built like a fort and inside it gives glimpses of the ancient ruins of the
%ndus valley,namely Moen!o"aro, 2hulelal , $ant kanwarram, $haheed #emu
?alani, $wami +ivekananda and #ingla! Mata, apart from :a!a "ahirsen
himself. The Aura and fragrance of $indh has been vividly captured within
these four walls.
,!ru" @ela ,shra!
%shwar (alani9s 9Amrut +ela Ashram9 in ?handala is a multi
dimensional place that has a guest house and gurudwara.
Many religious and cultural activities, medical services and other
charity services are organised here to benefit all.
A similar ashram is also at @ondon in the name of 9#oly Mission $indhi
)ommunity #ouse9.
14
>a?nu-Ba-Tila
This place on Mall :oad, "elhi has been the celebrating place of the birth
anniversary of (aba .ebhra!, whose samadhi lies in a cave here. ;opaldas,
who was later, succeeded by Amma $ahib. Thousands of devoted people
attend the anniversary celebrations every year and are treated to good food
and celebrations.
Sadhubela
,as one of the most ancient places of worship. The temple was situated in
midstream of $indhu river surounded by beautiful and exciting natural
scenes of Manik #ill. $adhubela is made of two words$adhu A i.e. $aint, (ela
i.e. !ungle. This !ungle was converted into a beautiful place of worship a
religious citadel of #indu philosophy. %t was established by $wami +ankhandi
Mahara! Udasin in 15/&. #e was gifted with supernatural powers on by
;oddess Anapoorna. This (owl was a diving gifted with supernatural powers
on account of his sacrifice and devotion. #e was blessed with a (owl
3?amandalu6 by ;oddess Anapoorna. This (owl was a divine gift (owl. %t
brought prosperity to the Mahant. This (owl is now in the possession of the
present Mahant of $adhu (ela Ashram at (ombay
$oon the fame of the meditating $wami +ankhandi Mahara! spread all over
the country. Ceople of all religious faith were attracted by the godliness of
$wami!i and sought his blessings.
The simple hut was reconstructed into a beautiful temple in a few years. %t
became a seat of learning and an abode of social and religious gatherings.
$acred fire 3"huni6 burnt all the /K hours and devotees listened to
discourses around the dhuni and received spiritual inspiration.
$piritually inclined visitors drank deep from the discourses and discussions
and participated in the morning and evening aarti, which was conducted on
the bank of $indhu facing $ukhar town.
After +ankhandi Mahara! 3Udasin6, $wami #arnamdas expanded $adhubelaBs
religious and educational activities. $anskrit Cathshalla, @ibrary and $chool
for desciples were started by him. #e also intoduced 8oga.
15
Millions were given in charity and were spent on various good causes including
free feeding 3@angar6 to every one visiting the $adhubela.
$wami ;aneshdas who succeded $wami #arnamdas, further expanded the
$adhubela activities after the partition at Mahalamxi, (ombay. #e is the
beacon light of this huge institution which has earned fame far and wide for
its religious, cultural, social E educational services. %t is now a registered
trust functioning at (ombay.
16
Wha" is SI+'HI -OO' ???
There has been a dia!e"ri(al change in the food habits of the Sindhis. %t is
not unusual to find a $indhi lady cooking )hinese or continental meals, idlies
and dosas, hamburgers and pi**as to suit the varied tastes of her family
members. Today9s breakfast usually consists of toast and eggs with tea or
coffee where as then in $ind, we were fond of $ayoonpatata with
Ambiruyan!oAchar, $ache ghee !i ?utti, "al pakwan, Malpurha, malai wara
Malpurha, Mungan !i dal !o seero, Mani seyal, Masale wari koki ain dahi, 2uar
!o dhodho ain lassi, )hilo, Catate !o phuliko, Moori !o parantho ain papar,
)hahiro phuliko, Cenhoo 3mitha ain chahira6, Methi masale wari puri, ?achori,
2alebiyoon.
-ood is ver# i!$or"an" in Sindhi (ul"ure. A lot of attention is given to how
the food is prepared and what combinations of dishes are best. >ver the
years these combinations have become established and today when one
mentions the combination, for example7 $ai bha!i Culao, all the side dishes
that go with it automatically come to mind.
%n this instance, fried potatoes or fried bhindi, dahi. $ome of the more
common $indhi foods are7
"odo chutney Milletflour kneaded with spices cooked unleavened on a skillet
and eaten with a garlicbased mint chutney.

$eyal Callo $eabass cooked in a base of onions and tomatoes, eaten with
chapati. +ery few people know how to cook it to perfection. As this fish is
rich in oil the secret of how much oil to put in the cooking of the gravy
becomes important. Also, there is no gravy as such, but a well cooked and
blended base.
$eyal "abroti (read or chapati cooked in a base of coriander, garlic and
tomatoes. This is a breakfast food. The same can be cooked in onions and
tomato as well.
17
$eero Curi Another breakfast food. $eero is semolina cooked in butter or
oil, fried on a slow fire till it turns light, golden brown, the aroma filling the
house. Then, proportions of water and sugar are added, !ust enough to cook
and sweeten the seero. =aten with fried puri, it is as close to heaven as one
can get. That is why perhaps seero is also served as an offering in temples.
@oli and yoghurt or @oli and %ndian milk tea made with cardamom, This is a
thick unleavened bread cooked on the skillet. The wheat dough is kneaded
with onions, hot green pepper, garlic and corianderLcilantro leaves, all finely
chopped. Along with salt and oil the flour is kneaded slowly into a fairly stiff
dough. Then rolled out to one eighth inch thickness and cooked on the skillet
on a low flame. ,hen the loli is half done, a little oil is added to make it
crisp.
@olo is the sweet version of loli. %n this wheat dough only a little salt is
added, but a proportion of sugar syrup is added and the flour is kneaded
with ghee or butter. Then cooked on the skillet slowly. @olos are almost a
quarter or more inches thick.
Malpura 9)hurhi9 dal. Malpuras are a kind of deep fried pancakes. Milk or
yoghurt , black pepper corns and sugar are added to white flour and a thick
batter is made. A circular pancake is then dropped into a flat frying pan
which should contain about half an inch of oil to fry in. This sweet bread is
eaten with boiled yellow mung dal in which only salt, a drop or so of oil and
turmeric is added.
Meethi Aloo. ;arlic, hot chili peppers and fresh or dry fennel leaves combine
to transform the simple potato into a curry which can be eaten with chapati,
puri, rice or regular bread.
Muttur Caneer can be made in different gravies, the chief ingredients are
the peas and home made cottage cheese.
Thaynri is sweet rice, usually made on special occasions.
?heerni Thickened 3by boiling6 milk with )ardamoms, $affron and a number
of rich mild spices.
18
%n the evening we used to take some light snacks hot Cakora with Thado
phuliko. These Cakoras are favourite for almost all the $indhis then i.e.
+angan, Catata, Meha, ;obi, (asaran!asanha pakora, Calak, ?adu, Mirch,
(esh etc. $ambosa, Catate !i tiki, ;olgappa, <ota$atpaida3)hanan!a
bafiyal6 "al, )hholla, "abal 3bread6, ?une !a beeha, (afiyal lorh, @ahori ga!!ar
Mithi obariyal3(ioled6 <aruaan, (urani etc. in the cold season we used to eat
Ma!oon, Manhi!a ladoon, "oonghia!o varro khaskhas waro, ?utia!o ladoon,
@ayoon were very famous then. .ow a days we choose to eat Canipuri,
"ahipuri, (helpuri, $evpuri, :agda Cattis, Cav (haa!i, +ada pav, %dli sambhar,
+ada, "osa, Curi chhole, pi**a, <rankie etc. %n $ind, summer nuddles season
was en!oyed by Thadal, (hanga with (adam, 2eero, ?ara mirch, ?haskhas.
Today9s health conscious ladies prefer salads 3:ussian desserts6 as
important part of meals. $alad:aitoMatho$uinha!iro(undi"adhi
+egetables.
19
7lain 7a5ora
In%redien"sF
1 cup (esan 3gram flour6
M tsp. )hilli powder
1 tsp !eera
1 tsp salt
/ potatoes
pinch cooking soda, baking powder or 1
tsp oil.
1 cup water
>e"hodF
1. $eive the besan, add salt, chilli powder,
sodaLoil, !eera, and pour water slowly and
stir till the batter is thick.
1. "o not make thin batter as it will not coat
the vegetables properly.
2. ?eep it aside for 10/' minutes.
:. Ceel and slice the / potatoes set aside in
cold water.
.. "ip each slice of potato into the batter and
deepfry a few atBa time till golden brown in
colour.
/. These Cakoras are fried only once, as frying
second time makes the Cakoras very oily
serve hot with green chutney.
20
Sanha 7a5ora
In%redien"sF
1 cup heaped besan 3gram flour6
/ med. $i*e onion chopped very fine
K green chillies chopped very fine
/ pc ginger chopped very fine.
1 small bnch coriander leaves
1 bnch mint
1 Tsp. of each chilli powder, !eera,
whole dhania, Comegranate seeds
3Anardana6 a pinch of cooking soda
3or baking powder6 or 1 tbsp. >il
>il for deep frying.
Sieve "he besan8 add onion8 %reen (hillies8 %in%er8
(oriander8 sal".
>e"hodF
1. @eaves, mint, !eera, dhania, Anardana, baking
sodaLoil mix all these ingredients and make a
batter by adding about N cup of water till it
becomes thick.
1. #eat oil to a smoking point take 1 tbsp of
the mixture and drop into the hot oil, frying
few at a time. Medium heat, turn frequently
till light brown.
2. :emove from the pan and fry another lot.
:. ,hen cool cut the Cakoras into two and fry
again till goldenbrown and crisp, serve hot
with green chutney.
@aria"ionF
+eg. Cakoras can be made same as above by
adding finely chopped vegetables.
21
=read Rollers
In%redien"sF
O kg (oiled Cotatoes1 Tomato minutely cut
/ no. ;reen chillies
Jtbs )oriander @eaves
1tbs 2eera
1tbs $alt
1tbs :ed )hillies
(read $lices
>il
>e"hodF
1. Ceel off the skin of the boiled potatoes, mash
them and add salt as per taste, little !eera,
minutely cut green chillies and coriander leaves,
onion and tomato and little red chilli mix the
same.
1. Take a bowl of water add little salt to make the
water salty.
2. $oak the bread in this water for a few seconds
and remove the bread from the water and keep
the same on the palm of the hand and press the
slice with second hand to remove the water,
make sure that the bread does not tear.
:. Take 1 spoon of the potato mixture, place the
same on the center of the soaked slice and !oin
all the corners of the slice and make rollers of
the same.
.. #eat oil in a frying pan and fry these rollers till
they turn light brown. The rollers are ready to
eat with tomato sauce and chutney.
22
7o"a"o Toas"
In%redien"sF
Kno. (oiled Cotatoes
1no. Minutely )ut >nion
1no. Minutely )ut Tomato
/no. ;reen )hillies Minutely )ut
$alt to taste
4tbs )oriander @eaves Minutely )ut
(read
;hee or >il
)hakla
>e"hodF
1. Ceel off the skin of the boiled potatoes,
mash it and add onion and tomato alongwith
salt as per taste, green chillies, coriander
leaves, mix it, the stuffing is ready.
1. Take / slices of bread, spread the above
mixtureon one slice and cover it with the
other slice like a sandwich, heat the tawa,
spread little cooking oil on the chakla and
keep the sandwich on the hot tawa.
2. Clace the chakla on the sandwich so that it
gets sealed on all the four corners by the
pressure of the chakla.
:. $low the flame of the tawa and let the
bread turn light brown on the side, remove
the chakla after one minute and turn the
sandwich so that the other side also turns
brown, spread a little oil on all the corners
of the slice so that it becomes crispy, the
potato toast is ready to eat.
23
,loo 6i Ti5i
,!oun" In%redien"s
0J Medium Cotatoes
1 tsp
>il for deep frying
:ed chilli powder.
1 tsp "ry mango powder
1 1L/ tsp )oriander powder
to taste $alt
>e"hodF
1. Ceel the potatoes and cut them into /-
thickness 3approx. & pieces of each potato6.
1. "eep fry the potatoes.
2. ,hen they are half done take them out and
place on paper towel.
:. Take one piece at a time, place it on your
palm, and gently press it.
.. Again deep fry and take out when the
potatoes are crisp.
/. $prinkle red chilli powder, dry mango
powder, coriander powder E salt
&. $erve it crisp.
4. The easier way is to boil the potatoes
instead of frying for the first time.
3. Then cut them into pieces.
10. ;ently press it and deep fry.
11. ,hen crisp take them out E sprinkle the
spices
6owar 6o =ha"h ;>ille" 7orrid%e<
24
,!oun" In%redien"s
/0' gms Counded Millet 32owar6
4 cups ,ater
& tsp ;hee
1 tsp Mustard $eeds
N tsp $alt

Milk and sugar or

)urd and salt as
required
>e"hodF
1. ,ash the !owar well and put into a pressure
cooker with about / cups of water.
1. After one boil, throw away the residual
water, add the remaining 0 cups of water
and salt and pressurise again for another 10
/' mins, to ensure that the !owar is tender.
2. .ow heat the ghee and put in the mustard
seeds.
:. ,hen they start popping up, add them to
the bhath and mix well.
.. The bhath can either be had sweet by
adding milk and sugar, or savoury by adding
curd and a pinch of salt.
Se#al 'abal Saae >asale >ein ;S$i(#
=read in *reen >asala<
Serves . 7eo$le
25
,!oun" In%redien"s
1 loaf (read

A bunch of coriander
leaves
1 tsp )umin $eeds
45 ;reen )hilies
/ small >nions
1 tsp :ed )hilli Cowder
/M tsp )oriander Cowder
0 tsp >il
1' flakes ;arlic
/M cups ,ater
1 inch ;inger
0J tsp Tamarind 2uice
$alt to taste
>e"hodF
1. ;rind coriander leaves, green chilies, garlic,
ginger, cumin seeds and onions into a fine
paste.
1. #eat the oil and fry this mixture on a low
flame.
2. After 0 mins add the powdered masalas and
salt. <ry well till the oil separates.
:. Add water and boil till it reduces a little.
.. .ow add the tamarind !uice.
/. Make K pieces of each slice of bread and
blend with the mixture till the slices get
doused with a covering.
&. $erve hot.
,aloo Ti55a

,!oun" In%redien"s
0'' gms. Cotatoes
&K nos. (read $lices
26
1 tsp. )ummin seeds
1 no. 2uice of lemon
0 nos. ;reen )hillies
1 inch ;inger piece
1L/ cup )oriander leaves
/ cups ,ater
/ cups >il

Method7
1. $oak bread in water, squee*e out water and
mash.
1. <inely slice ;reen chilli and ;inger.
2. (oil potaoes with / cups of water.
:. Ceel and mash while still hot.
.. Mash breads, @ime !uice, )oriander, ;reen
chillies, ;inger and )umin seeds.
/. Add $alt.
&. Mix and knead well.
4. $hape into round and fat balls.
3. "eep fry in hot >il.
10. $erve hot with )hutney and $auce.
'al =ha?i#a
,!oun" In%redien"s
/'' gms. 8ellow Moong "al
J nos. ;reen )hillies 3chopped6
1L/ tsp. )umin seeds
1 tsp. )oriander leaves
>il for deep frying
27
$alt to taste
>e"hodF
1. $oak dal for &K hours
1. ;rind it coarsely using very little water.
2. Add finely chopped chillies, coriander leaves,
cumin seeds and salt, mix well.
:. #eat oil, fry small portions of this mixture
on a medium flame till they turn golden.
,aloo Tu5

,!oun" In%redien"s
5 nos. Cotatoes
/ 1L/ tsp. :ed )hilly powder
1 tsp. )oriander powder
1 tsp. Mango powder
>il for deep frying
$alt to taste

28
Method7
1. Ceel and halve the potatoes.
1. $alt the halves and deep fry in a low flame.
2. Coke with a knife to see if they are tender.
@et it cool.
:. Using the palm of your hand, flatten out the
potatoes on the rolling board with a light
hand.
.. (efore serving, deep fry till a golden colour.
/. ;arnish each tuk with little red chilli
powder, mango powder, coriander powder.
Many ladies have turned their hobby for cooking into a profession by
conducting cooking classes. $ome have opened beauty parlour. @adies tailors,
fashion designers and outfitters are also some professions that $indhi ladies
have opted to utili*e their hobbies in a gainful manner.
Today $indhis take +ery light as well as packed dry lunch depending on the
person9s work. ,here as then in $ind they used to eat (esani bha!i 3seyai
aaniyoun, photemein, laag mein besan milho6 $aai bha!imethiame chanwar,
29
(eehan !i bha!i 3seyal and daag mein6, ;ogiroo 3thoome mein6, Cali, @unak,
?arhi )hanwar, Took patata, "adhiri, $uran 3$eyal ain kofta6 +ariyoon patata
!i bha!i, ;obi )hithyal, tariyal, Tooriyoun, ;anaran !o saag, "aal 3?ukaman
wari, $ingin wari, chanan !i, masur !i, ti dali with thoom !o tirko6, sero
3;a!!urun and pethe !o6 ?arela 3Masale mein, tariyal, seyal6, Mariaro,
(heendiyun 3tariyal, seyal, patata vangan sa6 Meha 3triyal, seyal ahur mein6
+angan 3tarial, seyal, bharito6 $unha!irho, +aryoon 3Culav, patate mein6
Munga, Mattar etc.
30
Sindhi Barhi
$erve J Ceople
Amount %ngredients
& tbsps. ;ram flour 3(esan6
/ tbsps >il
1 tsp Turmeric powder
K0 glasses ,ater
/ tsp Tamarid pulp
&LK cup Arhar "al 3:ed gram dal6
1L/ lb 3/0' gms6 >kra 3Make a slit in okra lengthwise6
& medium
Cotatoes 3)ut each potato in K
pieces6
1 small
=ggplant3(rin!al63Make /- pieces of
eggplant6
/0' gms
)auliflower 3?eep the florets of
cauliflower intact6
1L/ cup Ceas
cut in small pieces @otus roots
to taste $alt
<or Tempering
/ tbsps >il
1tsp Mustard $eeds
1tsp )umin seeds
1tsp :ed chilli powder
1tsp Methi "ana 3optional6
1tsp ?alun!i
J4 leaves ?arhi patta
slit lengthwise ;reen chillies
Method7
1. #eat / tbsps oil.
1. Add ;ram flour 3besan6.
2. <ry it for 1'10 mts 3it should be few
31
shades darker E smell fragrant6.
:. Add turmeric powder, K glasses of water
and salt to taste.
.. ?eep stirring till it comes to boil.
/. %n the mean time boil arhar dal and whisk it
properly.
&. Add this to karhi.
4. <ry okra, potatoes, cauliflower and
eggplant.
3. Add all fried and other vegetables in ?arhi.
10. @et it boil until all the vegetables are done.
11. Add Tamarid Culp.
Tempering
1. #eat / tbsps oil in a pan.
1. ,hen hot add asafoetida powder 3hing6,
Mustard seeds, )umin seeds, Methi dana,
>nion seeds3kalaun!i6, red )hilli powder E
?arhi patta.
2. ,hen the seeds start spluttering pour it in
karhi.
:. ;arnish it finely chopped cilantro leaves.
Serve i" ho" wi"h s"ea!ed ri(e.
Sindhi >alai Bo"a

%ngredients7
Cotatoes, boiled E Mashed 1 cup
)abbage, boiled 1 cup
32
)arrots, shredded 1 cup
(eans, finely sliced 1 cup
;reen peas,par boiled 1 cup
;ram flour 3besan6 M cup
(readcrumbs 1 cup
;reen chillies, finely chopped 1tbsp.
;inger, finely chopped 1 tbsp.
$alt 1 tsp
>il for frying
Method7
1. Mix all the vegetables together, mash well,
add the salt E gram flour, mix together.
Take a tablespoon of the prepared mixture E
shape into smooth round balls.
1. :oll in the breadcrumbs E deep fry in hot oil.
:emove when golden brown, drain out excess
oil E continue to complete all the koftas in
the same way.
2. ?eep aside for the gravy.
%ngredients for the gravy7
>nions, grated large
Tomatoes,peeled, finely chopped K large
)orriander powder 1 tsp
)umin powder 1 tsp
;aram masala Cowder 1 tsp
)hilly powder 1 tsp
Almonds, powdered 1 tbsp
$alt 1 tsp
<resh )ream 1 cup
>il / tbsps
Method7
1. #eat oil in a pan E fry the onions to a
brownish colour.
1. Add the tomatoes E continue to fry for a
few minutes.
2. Add the chilly powder, cumin powder,
powdered almonds E saltF add M a cup of
33
water E simmer over low heat for about 5
1' minutes.
:. Add M of the cream E mix well over the
fire for about 0 minutes.
,hen ready to serve pour the gravy over
the koftas.
.. Cour over the rest of the cream E serve
hot.
Turi =ha?i

Amount %ngredients
1 kg Turi
/ nos. >nion
/ nos. Tomatoes
/ nos. ;reen )hillies 3chopped6
34
1 1L/ tsp. :ed )hilly powder
/ tsp. )oriander powder
1LK tsp. Turmeric powder
K tsp. >il
$alt to taste

Method7
1. )hop turi, onion, tomatoes, green chillies.
1. #eat oil in pan, fry onions and chillies till
onion turns golden in colour.
2. Add turi, salt and turmeric powder.
:. )ook on a low flame till water starts drying.
.. Add tomatoes and rest of powdered masala.
)ook on a low flame till oil separates and
tomatoes become tender.
/. ?eep stirring.
&. Cressure cook for / to & minutes.
4. Take a churner and mix well.
>,,BH+I ',) 38ellow Moong "al6

Amount %ngredients
/0' gms. 8ellow Moong "al
K tsp. >il
1 big >nion
/ mediumsi*ed Tomatoes 3chopped6
J nos. ;reen )hillies
1- piece ;inger
0 nos. )urry @eaves
35

A few corriander leaves

3finely chopped6
A pinch of turmeric powder
$alt to taste
K cups ,ater
Method7
1. After washing the dal , soak it in K cups of water
for about half an hour .
1. <inely chop the onion , the green chilies and the
piece of ginger and saute them on a med flame.
2. >nce the onions turn golden brown add the soaked
dal 3without draining the water6, curry leaves, salt
and a pinch of turmeric powder . )ook it on a flame .
:. After about 10 minutes,you will notice it is half
done .
.. .ow add the finely chopped tomatoes.
/. (lend well.
&. %n another 1' minutes the dal should be fully
cooked .
4. .ow churn it but make sure the dal remains
thick.
3. ;arnish with finely chooped coriander leaves.
10. Serve ho" wi"h brown ri(e.
=EEH >,S,), 3@otus $talk Masala6

Amount %ngredients
O kg @otus $tem
&K mediumsi*ed (rin!als
K mediumsi*ed Cotatoes 3peeled and cubed6
K nos. ;reen )hillies 3finely chopped6
1- piece ;inger 3finely chopped6
/ M tsp. :ed )hillie Cowder
/ M tsp. )orriander Cowder
1 M tsp. Asafetida Cowder
M tsp. Turmeric Cowder
36
4 leaves $pinach
1 tsp. )ummin $eeds
0 tsp. >il
Curee made out of K tomatoes
To taste $alt
$ufficient water to cook the vegetable

Method7
1. ,ash the lotus stem well and slit diagonally into 1- pieces .(oil it for 4 to
5 minutes.Ceel the brin!als and cut lengthwise into thin slices.
1. Take a heavy bottomed vessel and pour in the oil
2. #eat for a couple of minutes before adding the cumin seeds, asafetida,
ginger and the green chilies.
:. <ry for a few minutes and then add the tomato puree, chopped spinach,
red chili powder, coriander powder, turmeric powder and salt.
.. <ry well till the oil separates.
/. .ow add the & vegetables and sufficient water and fry again for another
04 minutes , till the vegetables are well cooked .
&. ,hile adding water , care should be taken to see that the gravy remains
thick. Serve wi"h $uries and Rai"a.
*obi 6i =ha?i $erve J Ceople

Amount %ngredients
0 tbsps +egetable >il
1 )aulliflower
/ Cotatoes
1 Tomato 3@arge6
/ >nions 3@arge6
/ ;reen )hillies
M 1 tsp :ed )hilli Cowder
M tsp Turmeric Cowder
1 tsp )orainder Cowder
M tsp ;aram Masala Cowder
to taste $alt

37
Method7
1. #eat >il in a pan, fry )hopped >nions E
green )hillies E fry for a while.
1. Add )aulliflower pieces, chopped tomatoes,
chopped potatoes E all above spices.
2. Mix everything E Allow cooking.
:. ;arnish with finely chopped coriander leaves
E garam masala powder.
.. $erve #ot
)ad# in%er ,loo in *reen >asala

%ngredients7
M kg. of each @ady finger E Cotatoes
O kg. Tomatoes
1 tsp. $alt
Method7
1. ,ash lady fingers, peel the potatoes cut
them in rounds, slit the lady fingers.
1. #eat / tbsp. of oil and fry the lady fingers E
potatoes add salt, cover E cook for 0
minutes. .ow add the above masala paste
and then chopped tomatoes, cook on slow
fire.
+ariations7
M cup Caneer
O cup yogurt
)rumble the paneer and keep it a side. %n
38
the fried masala add yogurt and fry till oil
separated, then add crumbled paneer and keep
all the time then add M cup of fresh cream
before serving.
M kg. )hicken breast cut into small pcs.
O cup yogurt
M cup fresh cream
M tsp. salt
M cup water
#eat / Tbsp. oil and chicken pcs. fry a fit
then add the fried masala keep on stirring, now
add yogurt cover and cook further for five
minutes, add salt before serving add the beaten
fresh cream. $erve it hot with .an or parantha.
*reen %rav#

%ngredients7
1 bunch coriander leaves,
1 full pod of garlic,
/H pcs. of ginger,
/ med. >nions,
1'' gms. Tomatoes, 1 tsp of each )oriander
seeds, chilli powder, #aldi powder E $alt.
0' gms. ;reen chillies
Method7
1. ,ash and clean all the above ingredients and
grind in the grinder or grind on the stone
3=xcept the tomatoes6.
1. Take K tbsp. of oil and fry the above
grounded paste of few minutes then add the
chopped tomatoes and keep frying till the oil
starts to float.
2. )ool it and use as required.
39
Onion %rav#
%ngredients7
1 kg. >nions grated
1'' grams. >f each ginger E garlic crushed,
M cup oil, M kg. Tomatoes 3peeled E chopped6
1 tsp. )hili powder.
Method7
1. #eat oil and ginger E garlic, fry till pinkish in
color. .ow add the grated onions and keep
frying till brownish in color.
1. .ow add the chili powder and quickly add the
chopped tomatoes and keep frying till the oil
seems to separate.
2. >nce the oil starts to float that means the
gravy is completely ready to use.
:. )ool it and then either free*e it in a container
or keep it in fridge and use as required and
then add the rest of spices.
40
Sa#el >aani
G$ayel MaaniB is a very popular dish as it is not
only served for breakfast but also as a mini
meal at any time of the day.
%ngredients7
11 mediumsi*ed chappaties
1 big bunch corriander leaves
1''g garlic
/0g ginger
/0g green chillies
/ mediumsi*ed onion, roughly chopped
1 tsp chilly powder
/ tsps dhania powder
M tsp haldi powder
1 tsp GamchurB powder
J5 medsi*ed tomatoes, roughly chopped
$alt to taste
Method7
1. ;rind together the corriander leaves, green chillies, ginger E garlic.
41
1. #eat about O cup of oil E fry the onions till pinkish in colour, add the ground
masala E continue to fry for a few minutes, add the turmeric powder, dhania
powder, chillie powder E amchur E continue to fry.
2. Add the tomatoes E simmer for a while, about &K minutes.
:. Add about / cups of water if the chappaties are from overnight E 11L/ cup if
the chappaties are freshly made.
.. Add the whole chappaties to the pan forming a layer into the masala, cover E
cook on low heat for about /0 minutes.
/. ,hen the chappaties are soft E tender, carefully remove from the pan wLout
breaking E serve on a flat platter garnished wLtomato wedges.
&. To get a firmer effect of the whole chappaties, after simmering the masala,
add the chappaties to the pan E put the entire pan into the oven E bake for
&'&0 minutes.
Sai =ha?i

%ngredients7
J5 (unches $pinach
/ (unches ?hatta 3)howka6
M (unches $uava 3;reen"%@6
M (unches Methi
O kg. Cotatoes
O kg. )arrots
1 cups )hanna dal soaked
O kg. >nions
N kg. Tomatoes
51' ;reen )hillies
/HCcs. ginger
/ tsp. )hilli powder
1tbsp. crushed garlic
O cup oil or ghee
& tsp. $alt
)hop all the vegetables and wash thoroughly.
Method7
42
1. #eat oil or ghee 3leaving / tbsp. behind6 add
chopped onion and rest of the vegetables
except garlic add salt and 1 tsp. haldi
powder chilli powder and / cups of water
cook till channa dal is tender reduce heat
and mash with egg beater 3$indhis use
PMandhiaroH it is a wooden stick6, mash it
throughly.
1. .ow take remaining oil or ghee heat fry pan
3in $indh we used P@ag@agoH6 s small fry pan
made of iron fry garlic and add $ai (ha!i
cover for few minutes and serve with
?hichri, $avo Culao or (asari Culao.
+ariation7
%f there is left over of $ai (ha!i, dry the bha!i
and make P$ai (ha!i TikkiH shallow fry on PTawaH
then server as a snack with tomato sauce.
$indhi ladies have adopted typical $indhi recipes to suit the tastes of their
family, thus retaining the taste for $indhi flavours alongwith the other kinds
of foods. Then we used to en!oy in the "inner, Miteran !i bha!i, +ariyoun
kare mirch 3Cepper6 mein, Chool patasha, ?humbhiyoon, Masale variyoun
bheendiyoon ain vangan, $ingyoun seyal patatan variyoun, ;uwar thoom mein.
<or nonvegetarians goshit 3Mutton6, Calo Titira ;andann 3about a foot long6,
Calo 3about /ft6, "hambhro 3about &ft long6, Moorkhi or Mori3about &ft6,
Theilha 3about J inches6, Cetohri 3about K inches6, "immann 315 inches6,
?irrhi 35 inches6 ?haggo 3J inches6 etc. "immann 315 inches6, ?irrhi 35
inches6 ?haggo 3J inches6 etc. are fishes eaten in those days. Maga* 3(rain6,
(ukiyoon3?idney6, Tiri 3$pleen6 ?apoora 3not recommended for ladies6, Cale
!iaani, (edan !a pakora, keeme!akofta, )hicken leg, ?ukurha 3hen6, was not
eaten in those days. Mutton biryani, Machia!o pulao was very much liked
then. :aan sekiyal 3leg of goat6 was mostly eaten by our $indhi Qamindars on
their agricultural farms and fields.
43
=asar >ein Sa#el Tewan
%ngredients7
M ?g. Mutton
1 ?g. >nions
M ?g. Tomatoes
M )up 3measuring cup6 curds
1 small bunch coariander leaves chopped very
fine
1 small bunch Mint leaves chopped very fine
1' green chillies chopped very fine
/H pc of ginger
K tsp. )oriander Cowder
K tsp. ;aram Masala
M cup ghee or cooking oil
/1L/ tsp. salt
Method7
1. )lean and wash mutton pcs. dry and keep it
aside. %n a thick base degchi heat ghee add
onions, remove from the fire, add mutton
44
and all the other ingredients together with
curds
1. Mix it thoroughly with handcover degchi
with lidknead little dough seal the degchi
with the dough and keep on low fire for 1 to
/ hours till the mutton is cooked.
2. This mutton is well cooked on a sigriserve it
hot with "hodha made form 2awari ka atta.

=hu%al Bale%i
%ngredients7
@iver 3kale!i6,
)ut into 1Hpcs /0' gms
>nion grated 1R
;inger crushed 1 tsp.
;arlic crushed 1 tsp.
)hilli powder 1 tsp.
<ennel seeds
3saunf6,powdered 1 tsp.
8ogurt, whipped M cup
$alt M tsp.
>il / tbsps.
Method7
1. Marinate the liver in the yogurt, salt, ginger
E garlic for about an hour.
1. #eat the oil in a frying pan E lightly fry the
onions E powdered fennel seeds.
2. Add the liver E chilli powder, fry a bit.
)over, simmer over low heat for about 1'
45
minutes. $erve hot.
Sindhi 0hi(5en
Amount %ngredients
5 chicken thighs, skinned
1 1L/ cup onions, finely chopped
J garlic cloves, minced
1L/ inch ginger piece, minced
1 1L/ cup tomatoes, finely chopped
& tbsp oil
1 cinnamon stick
K cloves
1 bay leaf
1L/ tsp coriander powder
&LK tsp cumin powder
1L/ tsp chili powder
1L/ tsp turmeric
to taste $alt
1 cup yogurt
46
/ tbsp fresh cilantro, chopped
Method7
1. #eat oil in a &quart saucepan on medium high heat.
<ry cinnamon, cloves and bay leaf for 1 minute.
1. Add onions and fry until dark brown for about /' to
/0 minutes, stirring frequently to prevent burning.
2. Also add garlic, ginger, tomatoes and cook for 1'
minutes or until the tomatoes are soft.
:. $prinkle coriander powder, cumin powder, chili
powder, turmeric, salt and cook for / to & minutes.
.. Add yogurt to the above mixture and mix well.
/. <inally add chicken pieces, cover and cook on medium
heat until chicken is tender.
&. ;arnish with fresh cilantro and serve with fried rice.
Bee!e 6a Bo"a 3Mince meat balls6 /'/K.
<or the koftas7
1. #eat oil in a &quart saucepan on medium high
heat.
1. <ry cinnamon, cloves and bay leaf for 1 minute.
2. Add onions and fry until dark brown for about
/' to /0 minutes, stirring frequently to
prevent burning.
:. Also add garlic, ginger, tomatoes and cook for
1' minutes or until the tomatoes are soft.
.. $prinkle coriander powder, cumin powder, chili
powder, turmeric, salt and cook for / to &
minutes. Add yogurt to the above mixture and
mix well.
/. <inally add chicken pieces, cover and cook on
medium heat until chicken is tender.
&. ;arnish with fresh cilantro and serve with
fried rice or chapaties
%ngredients7
0'' gm. minced meat washed E drained
thoroughly
1 med. si*e onion, grated
1 tsp. of each crushed ginger garlic
47
1 tsp. of each )hilli Cowder, garam masala,
$hahi 2eeri, "hania Cowder,
M tsp. )rushed cardamom
K0 ;reen chillies chopped very fine small
bunch of corriander leaves E mint
leaves
<or the ;ravy7
%ngredients7
O cup ghee or oil
O cup curds
/0' gms grated onions
1 tsp. crushed ginger E garlic
1 tsp. garam masala, "hania powder, chilli
powder
/0' gms Tomatoes blanched peeled E chopped
$alt to taste
3To blanch the tomatoes put tomatoes in hot water E rinse in
cold water6
Method7
1. #eat oil or ghee and fry the onions, ginger and garlic till
golden brown and keep it aside.
1. .ow take the mince, add all the ingredients including the
grated onions, you can add 1 tsp. oil to the mixture E mix
well,
2. when the mixture is quite pliable, divide into /' equal
parts, slightly wet you hands and take one portion of the
mixture E smoothen it in the palm and shape into round
balls very firmly, as otherwise it is liable to break during
the process of cooking.
:. .ow keep the fried onions on the fire and place all the
koftas over the onions, cover and cook on medium heat,
48
shake very gently every now and then, taking care not to
break the koftas.
.. ,hen they become deep brown in colour, add chilli pwder,
dhania powder, yogurt E reduce heat.
/. )ook for few seconds more so as to get the deep red
colour, now add chopped tomatoes, garam masala salt,
cover and cook on medium heat for 1'10 minutes.
&. Add M cup water if you need gravy and simmer on low heat.
4. ?oftas become tender and oil or ghee starts floating.
3. Add garam masala chopped KIoriander leaves and serve
hot with chappati.
7ala5 >ur%i
%ngredients7
)hicken, cut into small pcs 1 kg
$pinach, finely )hopped & bunches
Tomatoes, peeled, <inely chopped K large
)ardamons, crushed 1 tsp
(lack pepper, crushed 1 tsp
(utter / tbsps
$alt 1 tsp
Method7
1. #eat butter in a pan, add the cardamons E M
of the black pepper, fry for a minute, add
the chicken E fry till pinkish in colour.
1. Add the tomatoes, cover E simmer for about
1' minutes.
2. ,hen the gravy begins to thicken, add the
spinach E salt, cover, cook till chicken is
tender.
:. ,hen ready to serve, sprinkle the rest of
the freshly ground pepper over the prepared
dish E serve with hot white rice.
49
50
0hi(5en Se%al
Amount %ngredients
1 kg
)hicken 3medium si*ed
pieces6
& nos. ;rated >nions
/ nos. Tomato 3chopped6
1L/ cup )urd
1L/ tsp. )hilli Cowder
1LK tsp. Turmeric Cowder
1L/ tsp. )oriander Cowder
1L/ tsp. ;inger
0 nos. ;reen )hillies
& tsp. ;hee

<ew sprigs of Mint,

)oriander, $pinach and
)huka
$alt to taste
Method7
1. #eat ;hee in a cooker.
1. Add )hicken pieces, grated >nions, chopped
Tomatoes, )urds, )hopped ;reens,
2. )hillies, Turmeric powder and )oriander
powder. Add salt. $hut the cooker and wait
for 1 whistle
:. @ower heat and cook for 45 minutes.
.. ,hen cool open cooker and stir.
/. %f there is a liquid, replace on stove and dry.
$erve hot.
51
Elai(hi >ea"
Amount %ngredients
1 kg Mutton
& nos. )hopped >nions
Tomato Curee
1' nos. )ardamom 3powdered6
/ tsp. Cepper
$alt to taste
Method7
1. Cut the chopped onion and meat together
with salt in a pressure cooker.
After / whistles switch off the gas.
1. >pen the cooker when it cools down and dry
up the water and brown the mutton pieces.
2. Add the tomato puree and pepper.
:. ?eep frying till the oil comes on top.
.. %n the end add the cardomom powder and
coriander leaves.
/. $erve hot with chapatis or boiled rice
52
-ish A @e%e"ables
Amount %ngredients
1 no. @arge Comfret
1 no. (ig >nion
& nos. Tomatoes

<enugreek @eaves
3Methi6
5 nos. ;reen )hillies
J pods ;arlic
1 no. $prig Mint
)oriander
$pinach
)huka
1L/ cup ,ater
$alt to taste
Method7
1. )ut Comfret into long slices.
1. Apply salt all over.
2. ;rind the leafy vegetables, ;arlic, )hillies,
>nions and $alt. #eat >il in the cooker.
:. <ry tomatoes till mashed well.
.. Add ground paste and blend well with
tomatoes. ,ash the salted fish and slowly
insert the slices into the paste.
/. Add water. ,ait for a whistle, lower heat
and cook for / minutes.
&. <orce the steam out and open immediately.
$erve hot.
Teewarn ;Sindhi >u""on<
53
Amount %ngredients
1 kg Mutton )hops
K nos. >nions
K nos. Tomatoes
K nos. ;reen )hillies
1 1L/ tsp. ;inger;arlic paste
& tsp. :ed )hilly powder
/ 1L/ tsp. )oriander Cowder
1LK tsp. Turmeric powder
K nos. )ardamoms
1 tsp. )umin seeds
/ nos. )loves
& nos. (ay leaves
/ tsp. )urd
J tsp. >il
$alt to taste
Method7
1. )hop onion, green chillies and tomatoes.
1. <ry onion, green chillies, ginger garlic paste,
cumin seeds, cloves, cardamom and bay
leaves till the onion turns golden brown.
2. Add the mutton and salt.
:. )ook till water dries up from the mutton.
Add tomatoes and leftover masalas and curd.
)ook for &' minutes till the oil separates,
cook on low flame till mutton is tender.
=RE,'S...
Juwar Jo Dhodho
P"hodhoH can be made from P2awarH, P(ha!riH or :ice <lour. %n
54
$indhi we used to eat PdhodhoH in winter either for breakfast
or for dinner A )an be plain or with masala.
In%redien"sF
1 )up 2awar 2o Atta
M Tsp $alt
1 Tsp )hopped garlic3>ptional6
1 Tbsp oil or ghee
>e"hodF
1. $eive the atta, add garlic if desired, add ghee or oil, salt
and knead the dough with warm water not too soft.
1. "ivide the dough in K parts.
2. ;rease the palm, take one portion of the dough smoothen on
the palm E keep patting it with the hand 3The taste is
different if you roll on P)hakla E (elanH6
:. To make it easier, dust the chakla with the dry atta E keep
pattting one portion of the dough to make it about PJ5H,
.. #eat tawa and roast it on both sides, then shallow fry till
crisp E brownish in colour.
/. $erve it hot.
&. This can be served with chutney also.
@aria"ionF
8ou can also add chopped onions, green chillies, chipped ginger,
garlic and coriander leaves to 2uwar 2o Atta and make P)hairo
"hodhoH
S"ued 0ha$$a"i O 'al

In%redien"sF
O kg Mung "al 3white6
M kg ,heat <lour
#aldi Cowder
55
:ed )hilli Cowder
/ ;reen chillies
)oriander @eaves
2eera
>e"hodF
1. $oak the Mung dal for 1 hour in water and then boil with
little salt as per taste and a pinch of haldi 3dal should be
cooked like rice6.
1. ?nead the flour into atta with little salt and water.
2. Mix little red chilli powder, minutely cut green chilli and
coriander leaves and little !eera with boiled dal and keep it
separately.
:. Make thick small chappaties and stuff the same with dal.
.. $eal the chappati again and roll it into the normal chappati.
(ake this chappati on tawa on slow flame and with little oil
till it turns light brown.
/. =at with curd, 2am or any vegetable
',) 6O )O)O ;S"ued 'al 7ara"ha<

,!oun" In%redien"s
/'' gms. 8ellow Moong "al
M glass ,ater
O tsp. Turmeric Cowder 3<or the
56
lola6
K handful ,heat <lour
1415 tsp. ;hee
$alt to taste

$ufficient water to make a

dough

>e"hodF
1. After soaking the dal for about / hours , put it in a thick
vessel and add salt, water and turmeric powder.
1. )ook on a slow flame till the dal is tender and water has
dried up. ,hile cooking, remember to stir the dal /& times.
2. ,hen the dal is ready, sprinkle red chili powder and mango
powder and mix well.
:. @et it cool completely. Adding salt and sufficient water
make a dough of the wheat flour, as you would for chapatis.
.. "ivide into equal portions.
/. Take each portion, roll out a little, apply a little ghee on it,
fill a little stuffing of dal and fold and roll again like a
chapatti, but slightly thicker.
&. #eat the tava, rub a little ghee , fry the @ola applying one
teaspoon of ghee while turning sides, on a medium flame, till
done.
4. The accompaniment for this is generally (oondi :aita.
Swee" 7uriGs

In%redien"sF
/ cups ,heat <lour
1 cup $ugar
>il to fry
>e"hodF
57
1. Take 1 cup $ugar
1. Add M cup water and keep it on fire till the $ugar is melted.
)ool it.
2. Take ,heat <lour, add / tbsps >il and ?neel this with $ugar
,ater.
:. Make small Curis and fry in the >il till light brown.
.. %t is ready to eat.
/. $erve with Capad
0hairi 7uri ;Ba(hori<
In%redien"sF
1 )up 3heaped6 <lour
1 tsp. )oarse black pepper
1 tsp. $hahi !eeraL!eera
1 tsp. Comegranate seeds 3dharoon khatta6
M tsp khus khus
1 tsp oil
58
M tsp $alt
oil for fying.
>e"hodF
1. $ieve the flour, add the slt, pepper, shahi !eeraL!eeri,
pomegranate seeds, khus khus, oil E knead into a dough with
enough water for about 10/' minutes.
1. @eave covered for about & minutes.
2. "ivide the dough into /' equal portions, using a little oil,
roll out each portion into puris KH in diameter.
:. #eat the oil for frying to a smoking point E fry each rolled
puri till wellpuffed E golden brown. "rain E sere ,LB?hati
Mithi chutneeB.
@aria"ionF
8ou can add O cup of spinach puree to the dough instead of
water E contiunue. 8ou can also add M cup of grounded past of
boiled peas to the flourLdough to make puris.
'al-6o-7hul5o ;'al 7ara"has<
In%redien"sF
K cups wheat flour
1M cup moong dal 3soaked for / hours6
/& green chillies, finely chopped
1 small bunch corriander leaves
1 tsp pomegranate seedsLdaarun khatta,crushed
1H piece of ginger
59
M tsp haldi powder
1 tsp dhania powder
1 tsp chillie powder
1 tsp amchur powder
K tsps oil
$alt to taste
>e"hodF
1. ?nead the wheat flour into a smooth dough with oil E a bit
of salt.
1. $et aside.
(oil 1 cup of water, add a tsp of oil, E haldi powder, add
the soaked dal, cover E cook for !ust 0 minutes.
2. :emove from heat E strain.
:. Add the dry masalas, green chillies, ginger, corriander
leaves E salt.
.. Mix well.
/. <orm mediumsi*ed balls of the dough, flatten a bit E
stuff it wL/ tsps of the dal mixture.
&. :oll out into OH thickness E roast on a GtawaB over low heat.
4. <ill crisp by adding a little pure ghee or oil a little by little.
3. $erve hot wLyogurt E pickles.
'oddho
In%redien"sF
O kg <lour of 2owar
1 >nion
/ ;reen )hillies
Anar "hanna
$alt
;hee or >il
60
2eera
)oriander @eaves
>e"hodF
1. )ut the onion into very small pieces and mix the same with
flour of !owar.
1. Add 1 tsp of anar dhanna powder, salt 3as per taste6,
minutely cut green chillies, / tbsps of ghee or oil, little
!eera, minutely cut coriander leaves,
2. ?neel this mixture till the ghee is completely mixed with
the atta and then kneel the atta into hard dough with the
help of little water.
:. Make little thick :otiBs and bake on Tawa on slow flame
with little oil will light brown
.. =at with )urd and Capad.
)olo ;Swee"<
In%redien"sF
/ cups of,heat <lour
1 cup $ugar
;hee
1 cup ,ater
>e"hodF
1. Take the $ugar in a cooking bowl, pour the water in it and
61
boil till the $ugar dissolves.
1. @et this mixture cool
2. Take the ,heat <lour, add three table spoons ;hee, ?neel
this with the $ugar water.
:. Make small thick )happatiBs and cook them on Tava with >il
on medium fire till they become light brown in colour.
.. They are ready to eat with curd or +egetables.
Onion )oli ;Bo5i<
In%redien"sF
1 cup ,heat <lour
1tsp Anar "anna 3;rinder6
/tsp $alt
1tsp :ed )hilli Cowder
0tbs ;hee or >il
1tsp 2eera
/no. ;reen )hillies
Jtsb )oriander @eaves
62
1no. >nion
>e"hodF
1. )ut the onion into very small pieces and mix the same with
1 cup of wheat flour.
1. Add 1 tsp of anar dhanna, salt 3as per taste6, minutely cut
green chillies, little red chilli powder, / tbsps of ghee or
oil, little !eera, minutely cut coriander leaves.
2. ?neel this mixture till the ghee is completely mixed with
the atta and then kneel the atta into hard dough with the
help of little water.
:. Make little thick rotiBs and bake on tawa on slow flame with
little oil till light brown, on hot tawa.
.. =at with curd, papad, pickle or chutney.
Bo5i
,!oun" In%redien"s
/ cups ,heat flour
>il
/ nos. >nion
K nos. ;reen )hilly
)oriander leaves
$alt to taste
Method7
63
1. <inely cut the onions, green chillies and coriander leaves.
1. %n a large bowl, take the wheat flour and add the finely cut
onions, green chillies and coriander leaves.
2. Add salt according to the taste to the mixture. Add 0 tbsp
of oil to it.
:. Mix all the ingredients properly.
.. Add water and knit the dough properly.
/. Make sure that the dough is not too soft. ?eep the dough
aside for sometime.
&. Make round and slightly thick rotis 3koki6 out of it.
4. Cut the roti 3koki6 on the pan, and cook it on a low flame.
Add some oil or ghee, when you change its sides.
3. $erve it with curdL pickleL chutney.
0hilo
3Tomato >mlette6
The $indhi version of a tomato omlette, this vegetarian delicacy
can be quickly whipped up. $=:+=$7K )ooking time7 45 mins for
each )hilo 3as it is cooked on a low flame6
,!oun" In%redien"s
/ cups gram flour
0J chillies 3finely chopped6
1 medium si*ed onion 3finely chopped6
1 medium si*ed tomato 3finely chopped6
1 tsp red chilli powder
64
A pinch of turmeric powder
>il for shallow frying
$alt to taste
$ufficient water
>e"hodF
1. Mix the gram flour with the finely chopped onion, tomato,
green chillies, red chilli powder, turmeric powder and !ust
sufficient water to make a thin batter.
1. #eat K tablespoons of oil on a tava and pour out a portion of
the gram flour 3besan6 mixture on top of it.
2. $pread it evenly like an omlette.
:. $immer the gas.
.. Take half teaspoon of oil and put it all around the )hilo.
/. >nce the )hilo starts puffing at the bottom turn it to the
other side, again putting half teaspoon of oil around it.
&. .ow you must also cover it with a lid.
4. :emove when crisp and golden brown.
3. Make the other )hilas also in the same way.
Serve ho"8 wi"h a sli(e o bread8 "o!a"o 5e"(hu$ or
%reen (hu"ne#.
=i"o )olo ;Swee" 'ouble 7hul5a<
In%redien"sF
1 cup ,heat <lour
/tbs $ugar
&tbs ;hee
/tbs >il
Cinch $alt
,ater
>e"hod7
1. Take the ,heat <lour, put 1 tsp ;hee and pinch of $alt,
add water and ?nead the <lour into Atta.
1. Make K )happatis. $pread $ugar on one )happati and pour 1
tsp of ,ater on the $ugar.
65
2. )over this )happati with another )happati and seal the
sides with your hand by pressing the corner of the
)happati.
:. #eat a Tava and bake this )happati with a little oil till it
turns brown.
.. $erve hot.
RI0EH
>e"hi Waaraa 0hanwar
;-enu%ree5 Ri(e< SER@ESF:-. 0oo5in% "i!eF 10 !ins
Amount %ngredients
1J tbsp fenugreek leaves
/ cups :ice
K tsp red chilli powder
& 1L/ tsp coriander powder
1 tsp turmeric powder
1 1L/ tsp cummin seeds
4 tbsp oil
66
1 large tomato
salt to taste
& 1LK cups water
Method7
1. ,ash and soak the rice in sufficient water
for /' minutes.
1. <inely chop the fenugreek leaves and the
tomato.
2. #eat the oil, add the cummin seeds and the
fenugreek leaves and fry for 04 minutes.
:. .ow put in the finely chopped tomato and
the oil separates.
.. <inally, add in the rice, salt and the required
amount of water.
/. )ook on a fast flame till the first boil and
then let it simmer till the rice is done.
&. 8ou can serve it with the great combination
of $ai bha!i and fried potatoes, fried aloo
and ghobhi mix.
Haida Waara 0hanwar
3+ermicelli and Milk Cudding6 $=:+$7J )ooking
time7 1 hour
Amount %ngredients
/ cups rice
1 tbsp ghee
1LK tsp
turmeric powder 3if it is
strong add a little less
than 1LK tsp6
salt to taste
sufficient water to cook the rice
Method7
67
1. ,ash and soak the rice in sufficient water
for 10/' minutes.
1. )ook along with turmeric powder and salt.
2. ,hen done, drain out the water and keep on
a low flame.
:. $imultaneously heat the ghee and put it over
the rice.
.. )ook for another /& minutes.
$erve hot with ,adi Aloo.
=hu%al 0hanwar
3(rown :ice6 $=:+$7K0 )ooking time7 /' mins
Amount %ngredients
/ cups rice preferably basmati
1 large onion 3cut lengthwise6
1 tsp cummin seed
/& cloves
& small green cardamoms
/& bay leaves
1 tbsp red chilli powder
&K tbsp oil
& 1LK cups water
68
salt to taste
Method7
1. ,ash and soak the rice in sufficient water
for 10/' minutes.
1. Take the oil in a heavy bottomed vessel.
2. Cut in the onions, the spices 3except the
chillies6 and fry till the onions turn golden
brown.
:. ,hen done, add red chilli powder and fry
for a couple of seconds.
.. .ow add the soacked rice along with water
and salt.
/. )ook on a high flame till the first boil then
lower the flame till the rice is done.
69
Sindhi =ir#ani
Amount %ngredients
1 kg MuttonLchicken .
40' gms. (asmati rice
0'' gms Cotato
0'' gms. Tomato3cut into small pieces6
/0' gr. 8ogurt
1 tsp. :ed chili powder
to taste $alt
/ >nions 3thin slices6
&tbs. ;arlic 3crushed6
/tsp. ;inger 3crushed6
51' green cardamoms
K black cardamoms 3bari %liachi6
1' cloves
1' pieces black pepper
1 inch cinnamon stick
1 tsp. )umin 3*eera6
/ bay leaves
51' dried plumb 3allo bahara6
>il or ghee
J pieces green chillies
/ tbs. )oriander leaves
/ tbs. Mint leaves
few drops kewra
/& 8ellow food color
Method7
1. Marinate the meat with garlic, ginger, salt, chilli
70
powder, garam masala for half an hour.
1. Meanwhile, heat the oil or ghee in a heavy based
sauce pan and fry the onions for 01' minutes to a
golden brown.:emove the onions from the oil and
stir into the yoghurt.
2. :ub this yoghurt all over the marinated chicken
cover and put in a cool place for at least an hour.
:. :eheat the oil, add the meat along with the
marinade and all of the whole spices, and stirring
frequently,fry the meat 01' minutes.add 1S/ cup
water,
.. cover and allow to cook over low heat. ,hen the
meat is half cooked add potatoes and keep cooking
over low heat.
/. ,hile the meat is being prepared.
&. $oak the rice in water for half an hour.
4. %n another pan boil the rice with /& tsp. of salt
and plenty of water .when the rice are &SK cooked
drain the water.
3. Add 1SK cup oil or butter and fluff with a fork to
prevent the rice to stick each other.
10. ?eep rice to one side.%n a large pan place / inch
layer of rice at the bottom, then a layer of meat,
tomatoes, and dried plums on top, repeating this
until the meat and rice have been used up.
11. $prinkle the coriander and mint leaves over the
top layer of the rice Cour 1S/ cup water and kewra
over the rice. "o not stir.
11. Mix the food colour with a little water and sprinkle
over the rice.
12. >ver with a tight fitting lid and allow to cook for
/' minutes until the rice and meat are tender.
1:. >nce the dish is cooked, leave it covered for a few
minutes. then remove the lid, fluff up the rice with
a fork. Serve wi"h Rai"a.
Bhi(hri

%ngredients7
71
O kg. ?heema 3Mince6
1 @arge Cotato >ptional
1 $lice (read 3$oaked in water6
1 Tsp. of each ginger E garlic
crushed, "hania Cowder, )hilli
Cowder, ;aram masala, $alt.
/ Tbsp. chopped very fine coriander
leaves E >nions. >il for
shallow frying
Method7
1. $team kheema.
1. )ool it.
2. Cut kheema, ginger, garlic, dhania, chilli powder,
garam masala E soaked bread, onions, coriander
E salt mix well E keep it aside.
:. (efore serving make about 1'1/ round balls of
the kheema mixture, grease your palm E pat it
to make smooth tikki heat PTawaH add little oil
E shallow fry till brown E crisp.
+ariations7
8ou can add 1 egg to kheema mixture make balls
smoothen on the greased palm dip in bread crumbs,
and shallow fry till crisp serve hot with green
chutney.
Arrange kheema tikki on a flat plate E decorate
with sliced onions E tomatoes.
72
SI+'HI 79),O

Amount %ngredients
&'' gms. :ice
&K medium si*e. >nion
J'' gms. Mutton
1 tbsp. )oriander seeds
1 tbsp. Ceppercorns
/ no. (lack cardamoms 3whole6
1 tbsp. :ed chili powder
K0 nos. (ay leaves
5 no. )ardamoms
/ tbsp. )umin seeds
1'10 nos.
Almonds 3soaked and
blanched6
1'1/ nos. Cistachios
M cup )urd or yogurt
5 tbsp. ;hee
to taste $alt
C:=CA:AT%>.7
$oak bread in water for 10 min. $quee*e out
water and mash. )ut very finely chillies, ginger,
coriander.
Method7
1. ,ash and soak rice in water for 1M to / hours. )hop
the onions finely and clean the mutton nicely and keep
73
aside.
1. #eat K tablespoons ;hee in a saucepan.
2. Add finely chopped onions to hot ghee and fry until
brown.
:. $prinkle a few drops of water and stir until onions are
soft.
.. Take out half the onions and keep on one side.
/. Cut the mutton in the saucepan and stir until the meat
is golden brown.
&. ;rind together coriander, 1 black cardamom and cumin
seeds.
4. Add the )urdL8ogurt, stir for 0 minutes, add the
ground spices with salt and chili powder and cover the
saucepan for a few minutes.
3. As soon as the water dries 3add more if necessary and
let it simmer until the meat is soft and the gravy is
thick.
10. Cut & tablespoons ghee in another saucepan, add bay
leaves and peppercorns, rice 3the water from the rice
should be preserved6, O teaspoon cumin seeds, 1 whole
black cardamom and 1 level teaspoon salt.
11. $tir for /K minutes, then add the remaining brown
onions.
11. :emove saucepan from the fire and put three
quarters of the rice on a platter.
12. %n the saucepan, put first a layer of rice, then cooked
mutton, sprinkle with chopped onions and pistachios
and repeat this process until the rice and meat are
finished. Cour in the water in which the rice was
cooked evenly so as not to break the layers, to N inch
above the rice level. )ook and remove when the rice is
almost done and there is no water left.
1:. $prinkle with more almonds and pistachios, cover with
a tight lid and keep in warm oven till served.
Ta#ri
3$weet :ice6 $erves70 )ooking time7 &'K' mins
Amount %ngredients
/0' gms basmati rice
74
3preferably6
10' gms sugar
5
green
cardamoms3powdered6
75
1 tsp >range colouring
51' )ashewnuts
51' almonds
/ tsp ghee
Approx /' strands 3varak6
sufficient
water for cooking the
rice
Method7
76
1. ,ash and soak the rice in sufficient water
for /' minutes.
1. Car boil the rice and then drain out the
water completely.
2. "issolve the saffron strands in 1 tablespoon
of water and add it to the rice along with
the sugar, orange colour and
powdered cardamoms.
:. Mix well. )ook on a low fire for around 04
minutes.
.. Then keep the vessel on a preheated tava
and let simmer for 0 minutes.
/. #eat the ghee and add it to the rice.
&. ;arnish with chopped cashewnuts and
almonds. "ecorate with varak 3beaten
silver6.
4. 8ou can serve it with the great combination
of $ai bha!i and fried potatoes.
77
Although most sweet dishes have radically different procedure of cooking,
the sugar syrup used in them is generally made in one set pattern. The
consistency may however change from recipe to recipe. )onsistency in sugar
syrup is measure by the thread test. ,henever slightly cooled syrup
checked by the pinch method, between indexfinger and thumb, it forms
threads depending on how much it has boiled. %f no thread is form and
pinching shows only wateriness then no thread is formed
78
Su?i 6o Halwa
%ngredients7
1 cup $u!i 3:awa6
M cup $ugar
>il
=llachi
51' (adam
1 M cup ,ater
Method7
1. #eat oil in a heavy Can and pour $u!i in it.
1. )ook it till it becomes light brown.
2. Cour 1 cup water and reduce the heat.
Cut the $ugar and M cup of water in the pan.
:. The pan should be on slow fire only.
.. ?eep mixing continuously till all the water
evaporates and garnish the #alwa with
minutely cut (adam.
79
Swee" =read
%ngredients7
$ugar
(read $lices
Milk
;hee
Cista (adam
$affron )olor
Method7
1. Take 1 cup of $ugar and pour & cups of
,ater, heat it till the $ugar melts, add a
pinch of color.
1. Take 1 slice and spread Milk on the slice and
fry it till turns light brown.
2. "ip the slice in the $ugar ,ater and color
mixtures.
:. ;arnish the (read, slice with minutely cut
Cista and badam.
.. $erve #ot with Capad.
80
>al$ura
Method7
Malpuras are a kind of deep fried pancakes. Milk
or yoghurt , black pepper corns and sugar are
added to white flour and a thick batter is made.
A circular pancake is then dropped into a flat
frying pan which should contain about half an
inch of oil to fry in. This sweet bread is eaten
with boiled yellow mung dal in which only salt, a
drop or so of oil and turmeric is added.
81
0hi55i
%ngredients7
M kg $ugar
,ater
)olour 3Cinch6
Till 3,e can make chikki in variations of dry
fruit, peanuts, till etc.6
Method7
1. Take M kg sugar, &'' grams till.
1. Cut sugar in a pot, put water in the level of
sugar, stir it with the spoon.
2. ,hen the sugar is melted and light brown in
colour put till and mix and pour in thali and
after 0 minutes you make like a chappati and
cut into pieces.
,""e 6o Seero
82
Amount %ngredients
1 cup ,heat flour
1 cup $ugar powered
1 cup ;hee L (utter
/ or & )ardamoms
1L/ cup
"ryfruits 3almond,
cashewnuts,
rasins,pistachios6
1 tsp :ose water
Method7
1. #eat oil in a heavy bottomed pan.
1. Add cardomoms.
2. Add the wheat flour.
:. :oast over low heat stirring continuosly till
it turns into golden brown color.
.. This will take approx for 10/' minutes.
/. "issolve sugar in K cups of water.
&. Add this to the above mixture and and let it
simmer for another 1'10 minutes 3till all
the water is absorbed6.
4. :emove from heat.
3. $prinkle rose water.
10. $erve hot garnished with "ry fruits.
*a?ar Halwa
%ngredients7
1 kg )arrot A ;ratted
83
O kg $ugar
1 @tr. Milk
1tsp =lachi and "ry <ruit
>ne Cinch $affron )olour
;hee
Method7
1. Take a frying pan, put K tblsps. ghee, 5
elachi and gratted ga!ar and fry till little
brown.
1. Cut milk and colour, mix well.
2. ,hen the milk dryBs put sugar and cook it on
slow fire.
:. Cut dry fruit and it is ready.
Bhus Bhus Halwa
%ngredients7
?hus ?hus
84
O kg. $ugar
1 @tr. Milk
51' =lachi
"ry <ruit (adam, Cista, ?ha!u
Method7
1. ?hus in the Mixie.
1. Take a frying pan and take sufficient ;hee.
2. To soak the whole ?hus ?hus, cook till the
?hus ?hus becomes light brown.
:. Cour 1 litre Milk and 51' =lachi 3Mashed6.
,hen the milk dries, add the $ugar 3as per
your taste6, mix well and cook on slow flame.
.. ,hen the $ugar melts, add the "ry <ruits
3minutely cut6.
/. The #alwa is ready.
Tosha
Amount %ngredients
/0' gms. Clain flour
85
1L/ tsp. )ooking $oda
1L/ tsp. $alt
1L/ cup >il
1L/ cup )urd
/ 1L/ cup $ugar
& cups ,ater
Method7
1. $ieve plain flour.
1. Add salt and soda.
2. Add a spoonful of oil and curd into the
mixture and knead into stiff dough.
:. Make long thin rolls like kababs.
.. <ry on a slow flame till golden in colour.
/. "issolve sugar in water and boil till the syrup
thickens in consistency.
&. Cut a few toshas at a time into a vessel and
stir them in a syrup.
4. :emove, cool and store in container.
>i"hi Sevi#an 3$weet +ermicelli6
$erves K Ceople
Amount %ngredients
/ handfuls +ermicelli
4 tsp $ugar
86
K0
;reen )ardamoms
3powdered6
/' strands 3approx6 $affron
& tsp ;hee
/ cups ,ater
Method7
1. (reak the vermicelli into mediumsi*ed
pieces. #eat the ghee for a few seconds and
on low flame, fry the vermicelli till it turns a
shade darker than golden in colour.
1. Add the water and powdered cardamoms and
cook on a medium flame till the water dries
up. .ow add the sugar.
2. ,hen the water from the sugar dries up,
cover it with a lid and remove from the
stove.
:. $erve hot after 0 minutes.
>al$ua
$erves J Ceople
Amount %ngredients
/ cups Clain <lour 3Maida6
1L/ tsp. (aking Cowder
&LK cup Milk
87
1L/ tsp. )ardamom Cowder
;hee 3>il6 for frying

<ew strands of saffron

soaked in 1 tbsp milk
1 cup $ugar
1 cup ,ater
Method7
1. Mix flour,baking powder,milk.
1. Add saffron E cardamom powder.
Add milk if needed to make it of pouring
consistency.
2. )over E leave it for / hrs. #eat ghee 3oil6
for deep frying. Cour one ladleful batter in a
round shape.
:. <ry on both sides. %mmediately dip them in
sugar syrup.
Su%ar S#ru$F- >a5e "he s#ru$ b# boilin% wa"er A su%ar
"ill su%ar has dissolved (o!$le"el#. =oil "ill i" "hi(5ens.
)adoo
$erve J Ceople
Amount %ngredients
/ cups ,heat flour
1 1L/ cups $ugar powered
1 cup ;hee L (utter
/ or & )ardamoms
1L/ cup "ryfruits 3almond,
88
cashewnuts, pistachios6
Method7
1. Melt about / tbsps of ghee in a frying pan
and roast the flour until it turns few shades
darker.
1. A nice aroma is an indication that you have
roasted for long enough.
2. Add icing sugar.
:. ;ranular sugar may be powdered if
neccesary. Also add cardamoms to the flour.
.. .ow heat the remaining ghee and fry
cashewnuts.
/. ,hen light brown mix it with flour.
&. Add almonds E pistachios. Make the balls
according to the si*e desired while the
mixture is still warm.
0hawaran 6i Bhirni 3:ice and Milk pudding6
$erves K Ceople
Amount %ngredients
1 ltr. Milk
1L/ cup :ice
5 nos.
;reen )ardamoms
3peeled6
/' strands 3approx6 $affron
J4 tsp $ugar
45 sliced Almonds
89
1 cup $ugar
1 tsp. Milk to dissolve saffron
Method7
1. $oak the rice in water for /' minutes.
1. Cut the milk on to boil.
2. "rain out the water from the rice, grind it
coarsely and add it to the milk.
:. $tir immediately and continue stirring at
short intervals so that rice does not stick to
the bottom of the vessel.
.. "issolve the saffron in 1 tablespoon of milk
and add it to the khirni along with the
peeled cardamoms.
/. @et it boil till the rice is cooked and the milk
thickens.
&. .ow add the sugar.
4. %t will take time to dissolve, so in the
meantime boil the almonds in some water for
0 minutes. Ceel off the skin and slice them.
3. Add to the khirni.
10. $erve hot or cold depending on your
preference.
Sevi#an ?i Bhirni
3+ermicelli and Milk Cudding6 $=:+$7J )ooking
time7 1 hour
Amount %ngredients
/ liters Milk
/ cups $ugar
1 tbsp
;hee for frying the
seviyan3vermicelli6
& tbsp vermicelli 3broken6
1' cardamoms3peeled6
/' $trands
90
saffron3dissolved in
tbsp milk6
1'1/ almonds
1 cup
water for boiling the
almonds
Method7
1. Melt the ghee and fry the broken pieces of
vermicelli in it on a very low flame till they
turn golden brown.
1. $tir continuously to see that it does not get
burnt. "rain out the ghee. .ow boil the milk.
2. After the first boil, let it simmer and add
the vermicelli, cardamoms and the saffron.
:. (oil till the vermicelli is tender and the
quantity of milk reduces to little more than
half.
.. Add sugar and boil for 04 minutes more till
it dissolves totally.
/. Meanwhile, boil the almonds in water for
about 0 minutes.)ool and peel off the skin.
&. Make thin slices and add to the khirni.
Buli
;-avoured wi"h Saron and Rose Wa"er<
%ngredients7
/ pints of milk
M cup sugar
1 tin condensed milk
1 >* of each pista E (adam slivered
M Tsp. $affron
M Tsp. )ardamon Cowder
M Tsp. :ose essence
Method7
1. (oil the milk for 10 to /' minutes on medium
heat mix the sugar and keep on stirring
continuously.
1. .ow add the tin milk and lower the heat, stir
91
continuously then add :ose essence,
cardamom Cowder, Cista and badam, stir in
the saffron. ?eep mixing till the mixture is
like a thick butter.
2. )lean the kulfi mould and fill with this
mixture, screw the top carefully E free*e
till set.
:. @ay them side by side.
.. $erve with Chaluda, syrup and chilled :abri
on top.
Chaluda
(oil the Chaluda
3Chaluda to sagun6 and run through cold water,
add saffron colour and 1 tbsp of sugar serve
with kulfi.
To $erve ?ulfi Chaluda
%n an icecream bowl, put little crushed ice, top it
with kulfi, top kulfi with Chaluda, top Chaluda
with :abri and top :abri with rose syrup
Bu"i
A very traditional $indhi sweet, this dryish
halwa should ideally be eaten hot and fresh. ?uti
is cooked for most $indhi festivals and pu!as
and for "iwali too
%ngredients7
M kg wheat flour
O kg ghee
O kg sugar
1'10 almonds
0J green cardamom pods, powdered
Method7
1. #eat the ghee gently.
1. Add the wheat flour and keep frying on a
medium flame till golden brown and little
dry.
92
2. Take off the stove.
:. Mix in the sugar, the cardamom powder and
finely chopped almonds.
.. $erve immediately.
93