Sanna Pakora (Sindhi Onion Pakoda) for Indian Cooking Challenge

For this month's 'Indian Cooking Challenge', Valli chose a delicious Sanna Pakora, a Sindi specialty. She gave us 2 recipes to refer from - one from from Vaishali and one from Alka.

We made a fritter, Patnam Pakodi, from AP for last month's challenge. But this Sindhi pakoda is quite different. Though the ingredients are almost the same in both the recipes, these Sanna pakoras are double fried. First the batter is fried in big chunks, then cut into smaller pieces and fried the second time. This second frying makes the fritters extra crispy and yummy.

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Sindhi Kheerni (Vermicelli-Sago Kheer)

Blogging Marathon# 28: Week 3/ Day 3
Theme: Sindhi Dishes
Dish: Kheerni with Seviyan & Sago (Semya/ Vermicelli & Saggubiyyam Payasam)

For the 3rd day of BM# 28, I wanted to make a Sindhi dessert, and since I was making for myself, I didn't want to deal with elaborate process and lot of leftovers. After looking high and low for a simple Sindhi dessert I found this Kheerni recipe on Alka's Sindhi Rasoi. She made her kheerni with crushed up seviyan (semya/ vermicelli). 

Upon further googling for Sindhi Kheerni, I found Shobha's recipe that she made with Sabhudana/ Sago pearls. I wasn't sure which one to choose for my kheerni, so I decided to add them both for a creamy and delicious kheer.

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Sindhi Whole Green Gram dal & Aloo Took

Blogging Marathon# 28: Week 3/ Day 2
Theme: Sindhi Dishes
Dish: Sindhi Mung-a & Aloo Took

For day 2 of BM under 'Sindhi dishes' theme, I made 2 very delicious and simple dishes. Dal with moong beans and a dry curry with potato. I had a lot of Sindhi dishes bookmarked to try like this amazing Sindhi Saibhaji, Kokis and other veggies dishes. But my husband's been travelling and I didn't want to make these just for myself because even if I make just a little bit, there will be a lot leftover for me to eat for a whole week. So after browsing through Vaishali's & Alka's blogs, I ended up with 2 dishes that can be made with minimum ingredients and in small quantity, so I won't have too much leftover.

First up is this simple dal made with whole moong beans. I love all beans, both for their health benefits and texture. When I saw the recipe on Vaishali's blog, I thought how different can it be from the dishes I'm used to. But I was pleasantly surprised on how much flavor just finely chopped ginger and garlic imparts to a dish.

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Dal Pakwan

Blogging Marathon# 28: Week 3/ Day 1
Theme: Sindhi Dishes
Dish: Dal Pakwan

My theme for this week's BM is "Sindhi dishes" and I'm going to start it off with a very indulgent Sindhi dish, 'Dal Pakwan'. Traditionally this is served for breakfast, I have to say it is very a filling breakfast that one might skip lunch after having this. 

It has 2 main components, dal & pakwan and served with green chutney, tamarind chutney, sliced onions and fried green chilies. Chana dal is used to make the delicious dal. Pakwans are deep fried unpuffed puris that are dunked in the dal and relished along with all the accouterments. The taste was just awesome, it was like explosion of flavors and textures in the mouth.

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