| Revision as of 21:45, 23 April 2006 edit210.18.91.51 (talk)No edit summary← Previous edit | Revision as of 23:24, 24 April 2006 edit undoFang Aili (talk | contribs)Extended confirmed users24,572 edits transwikied recipes per Misplaced Pages:Articles for deletion/Sindhi food, cleanup of rest of articleNext edit → | ||
| Line 1: | Line 1: | ||
| '''Sindhi food''' is the cuisine of the ]. The daily food in most of Sindhi households consists of ]-based dishes and two side dishes. Out of the two, one would be ] and the other would be dry. | |||
| <!-- Please do not remove or change this AfD message until the issue is settled -->{{qif|test={{NAMESPACE}}|then=|else=}} | |||
| <div class="boilerplate metadata" id="afd" style="margin: 0 5%; padding: 0 7px 7px 7px; background: #EDF1F1; border: 1px solid #999999; text-align: left; font-size:95%;"> | |||
| '''This article is being considered for deletion''' in accordance with Misplaced Pages's ].<br /> | |||
| Please share your thoughts on the matter at ''']''' on the ] page.<br /> | |||
| You are welcome to edit this article, but please do not blank this article or remove this notice while the discussion is in progress. For more information, particularly on merging or moving the article during the discussion, read the ].<br/> | |||
| <small>If you created the article, please don't take offense. Instead, please join the discussion and consider improving the article so that it meets the ].</small><br/> | |||
| <div class="NavFrame" style="padding:0;border-style:none;"><div class="NavFrame" style="border-style:none;padding:0;"><div class="NavHead" style="background:#EDF1F1;text-align:left;"><span style="font-weight:normal;">] ()</span></div> | |||
| <div class="NavContent" style="display:none;background:#EDF1F1;"> | |||
| {{AfD doc|{{{1|{{PAGENAME}}}}}}} | |||
| </div></div></div></div> | |||
| ] | |||
| <!-- End of AfD message, feel free to edit beyond this point --> | |||
| SINDHI FOOD | |||
| {{food-stub}} | |||
| Sindhi food is one of the most delicious cuisines in the world.The most special feature is that it is healthy food.In many of the recipes the ingredients are easily avialable but cooked in a very different way.The dialy food in most of Sindhi households consists of wheat and two side dishes.Out of the two one would be gravy & the other would be dry. Some of the most famous recipes are as follows. | |||
| {{uncat}} | |||
| MAIN COURSE<br> | |||
| 1.Moong Dal(dry & gravy)<br> | |||
| 2.Sai Bhagi<br> | |||
| 3.Basin ki Kadi<br> | |||
| 4.Lassi(sweet or salt)<br> | |||
| 5.Pakora(onions,potato,palak)<br> | |||
| 6.Pulao<br> | |||
| 7.Gobi Bhagi (Gravy)<br> | |||
| 8.Chola with roti<br> | |||
| 9.Vegetable Kofta<br> | |||
| 10.Rajma<br> | |||
| 11.Raitha<br> | |||
| 12.Aloo Tikki<br> | |||
| SWEET<br> | |||
| 1.Seviyan Ji Khirni<br> | |||
| 2.Moonthal<br> | |||
| <u>MOONG DAL</u><br> | |||
| Ingredients<br> | |||
| 1.Yellow Moong Dal 200gms<br> | |||
| 2.Tomatoes 2 average sized<br> | |||
| 3.Green Chillies 4 pieces<br> | |||
| 4.Ginger 8-10 gms<br> | |||
| 5.Salt to Taste<br> | |||
| 6.Red Chilly Powder 1 pinch<br> | |||
| 7.Dhania powder 1 pinch<br> | |||
| 8.Oil<br> | |||
| 9.Water(depends on the quantity fo the dal)<br> | |||
| 10.Coriander<br> | |||
| 11.Pepper powder 1 table spoon<br> | |||
| Procedure<br> | |||
| 1.Soak the pulses for one hour<br> | |||
| 2.Add chilles & ginger to it(dont add salt)<br> | |||
| 3.Pour water & boil it in the presure cooker for atleast 3-4 minutes(depending on the quantity)<br> | |||
| 3.Pour it into a bowl<br> | |||
| 4.Add Salt,Coriander,pepper powder & stir<br> | |||
| 5.Now sprinkle red chilly powder,dhania powder,some oil<br> | |||
| Serve Hot<br> | |||
| --] 22:12, 21 April 2006 (UTC)<br> | |||
| <u>SAI BHAGI</u><br> | |||
| Ingredients<br> | |||
| 1.Finely Chopped Spinach(Palak) 2 bunches<br> | |||
| 2.Finely Chopped Methi 3 bunches if very small<br> | |||
| 3.Finely Chopped Soya leaves (very little)<br> | |||
| 4.Chana Dal(bioled 150 gms for 4 poeple)otherwise called Gram Dal<br> | |||
| 5.Chopped Onions 1 average sized<br> | |||
| 6.Chooped Chilles 3-4 pieces<br> | |||
| 7.Chopped Lady's finger 8-10 pieces <br> | |||
| 8.Chopped Ginger 1 table spoon<br> | |||
| 9.Chopped Tomatoes 2 average sized<br> | |||
| 10.Chopped Bringal 2 pieces<br> | |||
| 11.Chopped Potato 2 pieces<br> | |||
| 12.Finely Chopped Garlic 50 pieces<br> | |||
| 13.Red Chilly Powder 1 table spoon<br> | |||
| 14.Turmeric powder 2 pinches<br> | |||
| 15.Salt to taste<br> | |||
| 16.Water<br> | |||
| Procedure<br> | |||
| 1.Soak & boil the Chana Dal with ginger & chilles in cooker for atleast 5 minutes<br> | |||
| 2.Clean all the leaves i.e. Spinach,Methi & Soya<br> | |||
| 3.Now add oil,tomatoes,bringal,potatoes & lady's finger to the leaves & cook<br> | |||
| 4.Now cook the leaves for not more than 4 minutes(depends on quantity), but boil them till it leaves its water.<br> | |||
| 5.Fry the Garlic in oil till golden brown<br> | |||
| 6.Now add salt,turmeric powder & red chilly powder.<br> | |||
| 7.Now add the boiled chana dal to the leaves & also garlic & stir well<br> | |||
| 8.eat it for a while<br> | |||
| Server Hot<br> | |||
| --] 22:12, 21 April 2006 (UTC)<br> | |||
| <u>BASIN KI KADI</u><br> | |||
| Ingredients<br> | |||
| 1.Basin Powder 200 gms for 2 people<br> | |||
| 2.Cumin Seeds & mustard seeds 1 table spoon<br> | |||
| 3.chopped tomatoes 3 average sized<br> | |||
| 4.finely chopped coriander leaves<br> | |||
| 5.curry leaves<br> | |||
| 6.finely chopped Chilles 4-5 pieces<br> | |||
| 7.Water 500 ml<br> | |||
| Procedure<br> | |||
| 1.Put oil<br> | |||
| 2.Add Cumin seeds,curry leaves ,mustard seeds & chillies to it<br> | |||
| 3.Wait till it fries<br> | |||
| 4.Now add the basin powder<br> | |||
| 5.Stir fast till golden bown<br> | |||
| 6.Add water<br> | |||
| 7.Keep stirring for atleast 5 minutes<br> | |||
| 8.Now add finely chopped coriander leaves & chopped tomatoes<br> | |||
| 9.Add Salt ,red Chilly powder,tumeric powder & stir well<br> | |||
| 10.Let it boil for some time till it becomes thick<br> | |||
| Serve Hot With Plain White Rice & Fried Potatoes<br> | |||
| --] 16:21, 16 April 2006 (UTC)<br> | |||
| <u>FRIED POTATOES</u><br> | |||
| Ingredients<br> | |||
| 1.Big Sized Potatoes<br> | |||
| 2.Salt to taste 2 pinches<br> | |||
| 3.Red Chilly Powder 2 pinches<br> | |||
| 4.Dhania Powder 2 pinches<br> | |||
| 5.Pepper Powder 2 pinches<br> | |||
| 6.Oil to Fry<br> | |||
| Procedure<br> | |||
| 1.Heat the oil in a big pan depending on the size & quantity of the potatoes<br> | |||
| 2.Chop the potatoes after peeling them in C shape<br> | |||
| 3.Deep fry them in oil till golden brown<br> | |||
| 4.Place them on tissue paper so that it soaks all the oil<br> | |||
| 5.Now place them on the serving plate<br> | |||
| 6.Sprinkle Salt,red chilly powder,dhania powder & pepper<br> | |||
| Server Hot<br> | |||
| --] 16:21, 16 April 2006 (UTC)<br> | |||
| <u>LASSI</u><br> | |||
| Ingredients<br> | |||
| 1.Curd <br> | |||
| 2.Salt to taste <br> | |||
| 3.Cold Water <br> | |||
| 4.Mustard Seeds<br> | |||
| 5.Curry Leaves<br> | |||
| Procedure<br> | |||
| 1.Whip the curd in a bowl till it becomes soft<br> | |||
| 2.Now add Water(if curd is 1/2 litres then water shld be half of it)<br> | |||
| 3.Now add Salt<br> | |||
| 4.In a pan add very little oil when hot add mustard seeds<br> | |||
| 5.Wait till hot & add curry leaves<br> | |||
| 6.Add the cury leaves to the curd<br> | |||
| 7.Store in the fridge for 10 minutes if needed<br> | |||
| Serve immediately & Cool<br> | |||
| --] 16:21, 16 April 2006 (UTC)<br> | |||
| <u>LASSI (Sweet)</u><br> | |||
| Ingredients<br> | |||
| 1.Curd <br> | |||
| 2.Sugar <br> | |||
| 3.Cold Water<br> | |||
| Procedure<br> | |||
| 1.Whip the curd in a bowl till it becomes soft<br> | |||
| 2.Now add Water(if curd is 1/2 litres then water shld be 1/4 of it)<br> | |||
| 3.Now add sugar<br> | |||
| 7.Store in the fridge for 10 minutes if needed<br> | |||
| Serve immediately & Cool<br> | |||
| --] 16:21, 16 April 2006 (UTC)<br> | |||
| <u>PAKORAS</u><br> | |||
| ONION PAKORAS<br> | |||
| Ingredients<br> | |||
| 1.Finely Chopped Onions In C Shape<br> | |||
| 2.Finely Chopped Green Chilles<br> | |||
| 3.Finely Chopped Coriander Leaves<br> | |||
| 4.Finely Chopped ginger<br> | |||
| 5.Basin Powder(gram dal powdered)<br> | |||
| 6.Red Chilly Powder<br> | |||
| 7.Pepper 1 pinch<br> | |||
| 8.Salt to Taste<br> | |||
| 9.Water<br> | |||
| 10.Oil to fry<br> | |||
| Procedure<br> | |||
| 1.Put the gram dal powder in a bowl<br> | |||
| 2.Add oil,green chillies,ginger,salt,red chiily powder,pepper & mix very well<br> | |||
| 3.Now add water<br> | |||
| 4.It shld not be very watery instead shld be semi liqiud(very thick)<br> | |||
| 5.Heat oil in a pan<br> | |||
| 6.Put the mixture in the hot oil<br> | |||
| 7.Fry till golden brown<br> | |||
| Serve Hot wit Coriander Chutney<br> | |||
| --] 16:21, 16 April 2006 (UTC)<br> | |||
| <u>POTATO PAKORA<br></u> | |||
| Ingredients<br> | |||
| 1.Finely Chopped potatoes in round shape<br> | |||
| 2.Finely Chopped Green Chilles<br> | |||
| 3.Finely Chopped Coriander Leaves<br> | |||
| 4.Finely Chopped ginger<br> | |||
| 5.Red Chilly Powder<br> | |||
| 6.Pepper 1 pinch<br> | |||
| 7.Salt to Taste<br> | |||
| 8.Water<br> | |||
| 9.Oil to fry<br> | |||
| Procedure<br> | |||
| 1.Chop the potatoes after peeling them in round shape<br> | |||
| 2.Add oil,green chillies,ginger,salt,red chily powder,pepper & mix very well<br> | |||
| 3.Now add water<br> | |||
| 4.It shld not be very watery instead shld be semi liqiud<br> | |||
| 5.Heat oil in a pan<br> | |||
| 6.Put the mixture in the hot oil<br> | |||
| 7.Fry till golden brown<br> | |||
| Serve Hot wit Coriander Chutney<br> | |||
| --] 16:21, 16 April 2006 (UTC)<br> | |||
| <u>SPINACH PAKORAS<br></u> | |||
| Ingredients<br> | |||
| 1.Finely Chopped Spinach<br> | |||
| 2.Finely Chopped Green Chilles<br> | |||
| 3.Finely Chopped Coriander Leaves<br> | |||
| 4.Finely Chopped ginger<br> | |||
| 5.Basin Powder(gram dal powdered)<br> | |||
| 6.Red Chilly Powder<br> | |||
| 7.Pepper 1 pinch<br> | |||
| 8.Salt to Taste<br> | |||
| 9.Water<br> | |||
| 10.Oil to fry<br> | |||
| Procedure<br> | |||
| 1.Put the gram dal powder in a bowl<br> | |||
| 2.Add oil,green chillies,ginger,salt,red chiily powder,pepper & Spinach & stir very well<br> | |||
| 3.Now add water<br> | |||
| 4.It shld not be very watery instead shld be semi liqiud(very thick)<br> | |||
| 5.Heat oil in a pan<br> | |||
| 6.Put the mixture in the hot oil<br> | |||
| 7.Fry till golden brown<br> | |||
| Serve Hot wit Coriander Chutney<br>--] 16:21, 16 April 2006 (UTC)<br> | |||
| <u>PULAO<br></u> | |||
| Ingredients<br> | |||
| 1.Basmati Rice (2 cups)<br> | |||
| 2.Finely Chopped Onions 5 mediun size<br> | |||
| 3.Finely Chopped Green Chillies 3-5 chillies<br> | |||
| 4.Curry Leaves<br> | |||
| 5.Oil to fry<br> | |||
| 6.Water (1 cup)<br> | |||
| 7.Cashew nuts 7-10<br> | |||
| 8.Cloves 5-8 pieces<br> | |||
| 9.Cardomon 2-5 pieces<br> | |||
| 10.Garam Masala 1 table spoon<br> | |||
| 11.Pepper 1 table spoon<br> | |||
| 12.Red Chilly powder 1 tea spoon<br> | |||
| 13.Teg patta 1 leaf<br> | |||
| 14.Salt to taste<br> | |||
| 15.Finely Chopped Coriander leaves for garnish<br> | |||
| Procedure<br> | |||
| 1.In a pan heat some oil & add onions<br> | |||
| 2.Fry them till dark brown<br> | |||
| 3.Now add the chillies<br> | |||
| 4.Add water according to the quantity of the rice<br> | |||
| 5.Add Green Chillies,Curry Leaves,Cashew nuts,Garam Masala,Pepper,Red Chilly powder,Teg patta & Salt<br> | |||
| 6.Now heat the water<br> | |||
| 7.Add the water to the rice<br> | |||
| 8.Make sure that u don t cook the rice in a cooker<br> | |||
| 9.cook only in a vessel without a cover<br> | |||
| Seve Hot wit Sai Bhagi<br> | |||
| --] 16:21, 16 April 2006 (UTC)<br> | |||
| <u>GOBI BHAGI (Gravy)<br></u> | |||
| Ingredients<br> | |||
| 1.Cauliflower 300 gms<br> | |||
| 2.Finely Chopped Onions 100-150 gms<br> | |||
| 3.Finely Chopped Green Chillies 3-4 pieces<br> | |||
| 4.Finely Chopped Coriander Leaves<br> | |||
| 5.Finely Chopped ginger<br> | |||
| 6.Red Chilly powder 1 table spoon<br> | |||
| 7.Pepper 1 table spoon<br> | |||
| 8.Garam Masala 1 table spoon<br> | |||
| 9.Chopped Tomatoes 4-5 average sized<br> | |||
| 10.Salt to taste<br> | |||
| Procedure<br> | |||
| 1.Boil the cauliflower in hot water for 5 minutes<br> | |||
| 2.Chop them into big pieces<br> | |||
| 3.In a pan add the onions to hot oil<br> | |||
| 4.Chop the tomatoes & add them to the onions<br> | |||
| 5.Fry them till the tomatoes leave the oil<br> | |||
| 6.Now add the cauliflower to it<br> | |||
| 7.Add Green Chillies,ginger,Red Chilly powder & some water then pressure cook it for 6-7 minutes<br> | |||
| 8.Now add garam masala & pepper<br> | |||
| Serve with Chappati or Naan & Pulao<br>--] 16:21, 16 April 2006 (UTC)<br> | |||
| VEGETABLE KOFTA<br> | |||
| Ingredients<br> | |||
| 1.Cornflour 4-5 table spoons<br> | |||
| 2.Water 20 ml<br> | |||
| 3.Finely Chopped Onions 150 gms<br> | |||
| 4.Chopped Tomatoes 250 gms<br> | |||
| 5.Bread 2-3 slices<br> | |||
| 6.Boiled Potatoes 100 gms<br> | |||
| 7.Finely Chopped Carrot 75 gms<br> | |||
| 8.Finely Chopped Capsicum (Shimla Mirch) 75 gms<br> | |||
| 9.Finely Chopped Cauliflower 150 gms<br> | |||
| 10.Finely Chopped Chillies 3-5 pieces<br> | |||
| 11.Finely Ground Pepper 1-2 table spoons<br> | |||
| 12.Finely Ground Garam Masala 1-2 table spoons<br> | |||
| 13.Red Chilly Powder 1-2 table spoons<br> | |||
| 14.Finely Ground Dhania Powder 1 table spoon<br> | |||
| 15.Cumin Seeds(Jerra) 1 table spoon<br> | |||
| 16.Oil for frying <br> | |||
| 17.Salt to taste<br> | |||
| Procedure<br> | |||
| 1.Add Water & salt to the corn flour & stir.<br> | |||
| 2.Make sure that it is not to watery it should be thick.<br> | |||
| 3.Add carrot,cauliflower,smashed potatoes,capsicum,chillies,salt,pepper & garam masala & mix | |||
| well.<br> | |||
| 4.Wet the bread & squeeze it & add it to the mixture.<br> | |||
| 5.Make balls from this mixture.<br> | |||
| 6.Now dip the balls in the cornflour mixture & fry it in pan with hot oil.<br> | |||
| 7.Fry till golden brown.<br> | |||
| 8.Place it in tissue paper so that it drains the excess oil.<br> | |||
| 9.Keep aside.<br> | |||
| For Gravy<br> | |||
| 1.Fry onions in a pan with some oil till golden brown.<br> | |||
| 2.Now add chopped tomatoes.<br> | |||
| 3.Fry till the tomatoes leave the oil.<br> | |||
| 4.Now add water to it & boil it.<br> | |||
| 5.Add salt,red chilly powder,dhania powder & stir.<br> | |||
| 6.Now add the koftas to it & stir well.<br> | |||
| 7.Cook for a while.<br> | |||
| 8.Take off the flame & add garam masala & pepper to it.<br> | |||
| Serve Hot with roti or naan or rice.<br> | |||
| --] 21:35, 23 April 2006 (UTC)<br> | |||
| <u>CHOLA & ROTI<br></u> | |||
| Ingredients<br> | |||
| 1.Chana 250 gms for 4 poeple<br> | |||
| 2.Finely Chopped Onions 2 average sized<br> | |||
| 3.Finely Chopped Green Chillies 5-8 pieces<br> | |||
| 4.Finely Chopped Coriander Leaves 50 gms<br> | |||
| 5.Finely Chopped ginger 20 gms<br> | |||
| 6.Chopped Tomatoes 200gms<br> | |||
| 7.Pepper 1 tbl spoon<br> | |||
| 8.Garam Masala 1 tbl spoon<br> | |||
| 9.Red Chilly powder 1 tbl spoon<br> | |||
| 10.Salt to Taste<br> | |||
| 11.Water<br> | |||
| Procedure<br> | |||
| 1.Soak the chana overnight in water<br> | |||
| 2.Pressure cook the chana the next day<br> | |||
| 3.For the masala in a pan add chopped onions to hot oil<br> | |||
| 4.Fry till golden brown<br> | |||
| 5.Add Tomatoes<br> | |||
| 6.Fry till it leaves the oil<br> | |||
| 7.Now add Green Chillies,Chopped ginger,salt & the boiled chana & stir well<br> | |||
| 8.Now boil it for 1-2 minutes<br> | |||
| 9.Add pepper & garam masala<br> | |||
| Serve hot with Naan or Roti<br>--] 16:21, 16 April 2006 (UTC)<br> | |||
| <u>RAJMA<u><br>otherwise called Red Kidney Seeds<br> | |||
| Ingredients<br> | |||
| 1.Ragma 250 gms<br> | |||
| 2.Finely Chopped Onions 75 gms<br> | |||
| 3.Chopped Tomatoes 100 gms<br> | |||
| 4.Finely Chopped Chillies 3-4 pieces<br> | |||
| 5.Garam Masala 2-3 table spoons<br> | |||
| 6.Pepper 1-2 table spoons<br> | |||
| 7.Red Chilly Powder 1-2 table spoons<br> | |||
| 8.Cooking Soda 1 pinch<br> | |||
| 9.Oil 10 table spoons<br> | |||
| 10.Water 300 gms<br> | |||
| 11.Salt to taste<br> | |||
| Procedure<br> | |||
| 1.Soak rajma in water overnight.<br> | |||
| 2.Boil them in the cooker after adding soda.<br> | |||
| 3.For the masala fry onions in a pan till golden brown.<br> | |||
| 4.Add the tomatoes & chillies & fry till it leaves the oil.<br> | |||
| 5.Add the boiled rajma into it with 100 gms water for atleast 5-10 minutes.<br> | |||
| 6.When the water boils now add salt & red chilly powder.<br> | |||
| 7.Now take off the flame & add garam masala & pepper.<br> | |||
| Serve Hot with roti or rice(preferably Jeera Rice)<br> | |||
| --] 20:09, 23 April 2006 (UTC) | |||
| <u>RAITHA<br></u> | |||
| Ingredients<br> | |||
| 1.Curd 100gms<br> | |||
| 2.Finely chopped onions 50 gms<br> | |||
| 3.Finely Chopped Green Chillies 2-3 pieces<br> | |||
| 4.Chopped Tomatoes 5-10 pieces<br> | |||
| 5.Amchoor (dry mango powder) 2 pinches<br> | |||
| 6.Salt<br> | |||
| Procedure<br> | |||
| 1.Add all the above & serve cool<br>--] 16:21, 16 April 2006 (UTC)<br> | |||
| <u>ALOO TIKKI<br></u> | |||
| Ingredients | |||
| 1.8 potatoes<br> | |||
| 2.2 1/2 tsp red chilli powder<br> | |||
| 3.1 tsp coriander powder<br> | |||
| 4.1 tsp mango powder<br> | |||
| 5.Oil for deep frying<br> | |||
| 6.Salt to taste<br> | |||
| Procedure<br> | |||
| 1.Peel and halve the potatoes<br> | |||
| 2.Salt the halves and deep fry in a low flame<br> | |||
| 3.Poke with a knife to see if they are tender. Let it cool.<br> | |||
| 4.Using the palm of your hand, flatten out the potatoes on the rolling board with a light hand<br> | |||
| 5.Before serving, deep fry till a golden colour <br> | |||
| 6.Garnish each tuk with little red chilli powder, mango powder, coriander powder<br> | |||
| --] 16:21, 16 April 2006 (UTC)<br> | |||
| <u>SWEET<br></u> | |||
| SEVIYAN JI KHRINI<br> | |||
| Ingredients<br> | |||
| 1.Milk 2 litres<br> | |||
| 2.Sugar 2 cups<br> | |||
| 3.Ghee for frying vermicelli 1 tbsp<br> | |||
| 4.Vermicelli 3 tbsp<br> | |||
| 5.Cardamoms 10 pieces <br> | |||
| 6.Saffron 20 strands<br> | |||
| 7.Almonds 10 pieces<br> | |||
| Procedure<br> | |||
| 1.Melt ghee and fry broken pieces of vermicelli in it on a low flame till they turn golden brown<br> | |||
| 2.Boil milk, add milk vermicelli, cardamoms and saffron<br> | |||
| 3.Boil till the vermicelli is tender and the quantity of milk reduces to a little more than half<br> | |||
| 4.Add sugar and boil for 5-7 minutes<br> | |||
| 5.Garnish with Almonds<br> | |||
| --] 16:21, 16 April 2006 (UTC)<br> | |||
| <u>MOONTHAL<br></u> | |||
| Ingredients<br> | |||
| 1.Gram Dal Powdered 500gms<br> | |||
| 2.Ghee 250 gms<br> | |||
| 3.Sugar 150 gms<br> | |||
| For Garnish<br> | |||
| 1.Chopped Cashew nuts 10-15 pieces<br> | |||
| 2.Chopped Almond 10-15 Pieces<br> | |||
| 3.Chopped Pista 5-10 Pieces<br> | |||
| Procedure<br> | |||
| 1.In a pan to ghee add the gram dal & keep stirring till it becomes chocolate brown<br> | |||
| 2.Now add cardomons<br> | |||
| 3.After taking the pan from the heat add sugar <br> | |||
| 4.Now heat the pan again till the sugar melts (keep stirring it)<br> | |||
| 5.Transfer the contents to the serving bowl & garnish<br> | |||
| Can be served hot or cold<br> | |||
| --] 16:21, 16 April 2006 (UTC) | |||
Revision as of 23:24, 24 April 2006
Sindhi food is the cuisine of the Sindhi people. The daily food in most of Sindhi households consists of wheat-based dishes and two side dishes. Out of the two, one would be gravy and the other would be dry.
 | This food-related article is a stub. You can help Misplaced Pages by expanding it. |
 | This article has not been added to any content categories. Please help out by adding categories to it so that it can be listed with similar articles, in addition to a stub category. |