Indian pickle Archives | Sindhi Rasoi |Sindhi Recipes

Gogru Ji Khatain|AlifBe~48

Alka Keswani — Wed, 29 Dec 2021 09:50:57 +0000

You can check the Insta reel about how to make Turnip pickle here! The 48th Consonant of Sindhi Alphabet is ء, called as ‘Hamzo’ in Sindhi. Hamzo or Amdhro as some call it, is often used as a glottal stop. It is, many a times, used as a vowel glide (when two vowels glide into one another), in a word; for example as in ‘Ma-u‘ (Mother in Sindhi), Mitha-i (sweet) etc. So basically a hamzo is placed in between the two vowels in a word that doesn’t ends with ‘A’ as in Alaph (Alif) ! . There are some set rules for using a Hamzo and these rules vary with the languages. A Hamzo in Urdu may be used in a different way than in Arabic Sindhi. A Hamzo, in Arabic Sindhi is not used in the beginning of any word and is generally ‘seated’ on a vowel. Honestly speaking I am still trying to figure out the rules for using this particular alphabet. For now I can say that in Roman Sindhi it is represented by ‘A‘, just like Alif and Ayn! And since no dish exists with the name beginning with a Hamzo, I have picked Sindhi style Gogrun ji Khatain~ for the 48th alphabet of Arabic Sindhi script! Video Recipe of Gogrun Ji Khatain (Turnip Pickle)! Gogrun in Sindhi means Turnips and Khatain~ means something sour/acidic/a pickle! This is a seasonal delicacy since we get Turnips and fresh green garlic only in winters. One can you Onions, spring onions (only the bulbs), carrots etc to make this pickle. In summers this pickle is made without fresh garlic and trust me the flavors are way less intense than the one made using green garlic. It is truly a game changer here! Print Gogrun Ji Khatain|AlifBe~48 Ingredients Turnips 4 Rai dal / coarsely pounded mustard seeds 2 tbsp Salt 1 + 1 tbsp Fresh green garlic 3-4 bulbs and stalks (whole) Red chilly powder ½ - 1 tbsp (As preferred) Turmeric powder ½ + ½ tbsp Water 1+1 glass Method Peel and cut turnips into cubes. Chop the green garlic roughly and pound it slightly. In a pan put the turnip cubes, 1 tbsp of salt and ½ tbsp of turmeric powder and add a glass of water. Boil the turnips till translucent (5-8 minutes). Drain and cool the mix. Or you can allow it to cool and then drain. In a clean and dry bowl, put drained turnips, add 1 tbsp salt, ½ tbsp turmeric powder, ½ tbsp or more red chilli powder, pounded garlic and rai dal . If you don't have the rai dal, just use 2 tbsp of coarsely pounded mustard seeds. Mix everything well. In a clean and dry glass jar (barni) transfer the mixture and add 1 glass of water. Make sure that all the turnips are immersed in the water. Mix well and cover with the lid. Shake the jar once or twice in a day, for 4-5 days. Depending on the climate/weather, the pickle may take 4-7 days to mature. When the rawness of garlic is gone, the pickle is ready to consume. The shelf life of pickle is 8-10 days. If refrigerated, it may stay good for two weeks. Always make this pickle in small batches. The tangy water is not only delicious to slurp but it is also gut friendly. 3.5.3251 And as always, here is a short video tutorial about how to write Hamzo in Arabic Sindhi!

The post Gogru Ji Khatain|AlifBe~48 appeared first on Sindhi Rasoi |Sindhi Recipes.

Kagzi Lemon Pickle for Alifbe~23

Alka Keswani — Fri, 28 May 2021 07:01:04 +0000

The 23rd letter in Sindhi Alphabet (AlifBe) is ذ i.e ज़ in Devanagari and in Roman Sindhi it is Z as in Zebra ! Ideally this Z i.e ذ is used in words that are not of Sindhi Origin. This Z is known as ‘Zaal‘ and is used in words like ‘Zaro‘(means ‘little’) or Kaagaz (Paper). Since no Sindhi Vegetarian dish starts with this particular Z (There are 3 more ‘Z’s in Arabic Sindhi) I was about to skip this one . But I realised that there is one traditional Sindhi pickle called ‘leemun Ji Khatain~’ (Lemon/lime Pickle) made using Kagzi Leema or Kagzi Nimbu (Citrus aurantifolia) and the Z in Kagzi is the one we are discussing about, today i.e ذ I know this is cheating but then there is no Sindhi dish starting with ذ So let us make peace with ‘Kagzi Leemun Ji Khatain~‘! Kagzi Lime are very juicy, very acidic, and have a thin and smooth skin and are commonly used to make Pickles. This pickle could be made with lemons too (with thick rinds)! You can add ginger, garlic cloves and Bhavnagri chillies or any less hot variety of chillies in this pickle! Print Kagzi Lime Pickle for Alifbe~23 Kagzi Nimbu pickled in lemon juice and salt Ingredients 15 Kagzi limes 3-4 tbsp Himalayan rock salt (or 3 tbsp of table salt) 2-3 Bhavnagri or any thick variety of Green Chillies Few slices (or Juliennes) of ginger (Optional) A sterilised glass jar Method Rinse Kagzi limes with water and pat dry with a kitchen towel. Cut around 8-9 Limes in wedges. Discard the seeds. In a clean, sterilised jar put the lime wedges and add salt (I used coarse Himalayan pink salt). Squeeze the remaining limes (strain to discard seeds) and pour the juice in the jar. I squeeze limes directly in the jar. You can place a tea strainer over the mouth of the jar to catch the seeds I generally add Bhavnagari or thick green chillies (the one used for making Mirchi ke pakore), cut into bite sized pieces to this pickle along with some ginger slices. You can add few garlic cloves too.These are optional but taste very good in this pickle. Close the lid of the jar and give it a shake. Covering the mouth of the jar with a muslin cloth is not compulsory in this case. I did it coz I love the look of it while capturing the pictures 😉 Place the jar in sunlight for 1-2 weeks. Shake the jar twice in a day! You can start eating chillies in few days and lime wedges after two weeks or so. I prefer to consume limes that are allowed to mature for a month or more. If stored in airtight jar, in a cool and dry place, the pickle can last for 6 months and beyond! 3.5.3251 And if you are interested in learning how to write and read in Sindhi, then please do check this video on my YouTube channel!

The post Kagzi Lemon Pickle for Alifbe~23 appeared first on Sindhi Rasoi |Sindhi Recipes.

Kadhukash|Khatti Bheendi|Raw Mango Pickle

Alka Keswani — Sun, 01 Apr 2012 20:46:37 +0000

Traditional Sindhi Pickle, Kadhukash is made by pickling grated raw mango mixed with spices and mustard oil tied in small potlis .

The post Kadhukash|Khatti Bheendi|Raw Mango Pickle appeared first on Sindhi Rasoi |Sindhi Recipes.

Awran Jo Murrabo|Amla Murraba|Gooseberry Conserve

Alka Keswani — Sun, 18 Dec 2011 21:47:08 +0000

Awran Jo Murrabo or Indian Gooseberry Conserve is very popular amongst Sindhis, particularly, it is the most favorite of elder generation, because they are well aware of the health benefits of Amla or Indian Gooseberries. Probably all of us have heard about this ‘Wonder Berry’ and the numerous health benefits of consuming Amla on regular basis. Because most toxins in the natural world are bitter, the human body is fine tuned to detect them. A bitter taste on the tongue usually makes us want to spit food out, and the taste receptors we also have in the stomach can detect bitterness, too. The sensation of bitterness triggers the release of extra stomach acid to make sure any offending food or toxin is thoroughly digested. The process of completely digesting Amla ensures that any foods eaten at about the same time are also completely digested. Potentially allergenic proteins are broken down, and the net effect is “cooling,” stopping the slow autoimmune reactions that generate inflammation all over the body.(Source : Here). It aids in digestion, its a good laxative, one of the best source of Vit. C, it has antibacterial properties and works as a good antioxidant, improves eyesight, great for your hair, strengthens heart and liver muscles . It also is a great source for the important nutritional trace element, Chromium. Chromium is necessary for Insulin to work positively for our body and hence this trace mineral in a way, helps to keep Diabetes fairly under control. Also, the body absorbs chromium well, in presence of Vitamin C, which is abundant in Amla. Do you need any more reasons to enjoy this berry? Though dried Amla and Amla candy are the best ways to enjoy this fruit, it can be consumed in forms of dried powder, juice and also in Chyawanprash ;-). But there is yet another way to have your daily dose of Amla, and that’s what we will talk about today…Home made Amla Conserve..deliciously sweet and sour Amlas in a spiced sweet sugar syrup, cooked until the syrup is golden honey like. Enjoy it everyday with your breakfast, especially in winters and boost your immunity..Out you nasty ‘cold and cough’ !!!!! A conserve, or whole fruit jam, is a jam made of fruit stewed in sugar. Often the making of conserves can be trickier than making a standard jam, because the balance between cooking, or sometimes steeping in the hot sugar mixture for just enough time to allow the flavor to be extracted from the fruit and sugar to penetrate the fruit, and cooking too long that fruit will break down and liquefy. This process can also be achieved by spreading the dry sugar over raw fruit in layers, and leaving for several hours to steep into the fruit, then just heating the resulting mixture only to bring to the setting point.As a result of this minimal cooking, some fruits are not particularly suitable for making into conserves, because they require cooking for longer periods to avoid issues such as tough skins.Currants and gooseberries, and a number of plums are among these fruits.( Source:Wiki) Print Awran Jo Murrabo|Amla Murraba|Gooseberry Conserve Rating 5.0 from 1 reviews A Conserve made from Gooseberries or Awlas, a famous Sindhi Murraba recipe ! Ingredients Indian gooseberries or Amla 15-17 For soaking Water 2 lit Alum 1 tsp For Cooking Water 2 lit For Sugar syrup Sugar 1 kg Water 1 lit Bay leaves 2 Black pepper corns 5-7 Green Cardamom 4-5 Saffron 2 small pinches, soaked in 2 tsp of water For preserving Sterilized porcelain or glass jar/ container Method Pick around 15-17 gooseberries, taking care that these are free of blemishes. Dissolve Alum in water and soak the berries for 12 hours or so, to get rid of some of the bitterness. Drain and rinse well the gooseberries to get rid off any traces of alum. Prick well each one, with a fork. Do not skip this process or else the berries will not soak syrup well and hence will taste bitter at the end. Boil around 2 liters of water in a pan. Add gooseberries in the boiling water and let these boil for around 8-10 minutes. Drain and keep aside. Now in a thick bottomed pan, add all the ingredients listed under 'Sugar syrup', except saffron When the syrup starts boiling, add the drained gooseberries and cook for around 20-25 minutes. Add saffron soaked in water, cook for a minute or so and put off the gas. Note: You can cook the Amlas for longer duration at one go, or you can cook these in syrup for 20 minutes. Let these soak in syrup for a day, so that the syrup steeps in well. And again on next day cook more, to make the syrup thick.Thick syrup ensures that the Amlas can be preserved for months and probably for a year or so.I actually cooked it in parts for three consecutive days :-). Allow these to cool at room temperature. Later store this conserve in a sterilized jar. No refrigeration is needed, and this conserve or Murraba stays fine for months. Enjoy it everyday with your breakfast ! 3.3.3077

The post Awran Jo Murrabo|Amla Murraba|Gooseberry Conserve appeared first on Sindhi Rasoi |Sindhi Recipes.