lemon pickle Archives | Sindhi Rasoi |Sindhi Recipes

A to Z Of Sindhi Food

Alka Keswani — Mon, 10 Jan 2022 13:46:01 +0000

When I started working on my project about documenting ancient, traditional as well as lost recipes from Sindhi cuisine, a few years ago, the biggest challenge I faced was the lack of accessible information about the same. The limited documents that I could access, were in Arabic Sindhi, a script that I never could learn, despite of trying umpteen number of times, since my childhood. I felt stuck up. So the only way to move forward was to learn the Arabic script and to make sure that I don’t give up this time, I took up a challenge; The AlifBe of Sindhi cuisine i.e A-Z of Sindhi food. You can read more about this project here! It was a roller coaster ride and I ain’t exaggerating! The challenges I faced while trying to understand the basics of the scripts, the consonants (52 alphabets!!!!), the vowels, the formation of alphabets, the corresponding alphabets in Devanagari and Roman Sindhi, to find apt dishes, the recipes etc were immense and as if the stress was not enough, I took a plunge and started creating recipe videos too despite of knowing that I will have to learn shooting a video, to manage recording and cooking at the same time, to edit the video (biggest challenge) and to publish it, on my own.I was a nut case! Though I did end up taking a lot of help from my better half but still I managed to pull most of the things on my own. I feel accomplished! I am still not well versed with the script as the word formation is bit difficult to understand unless you are able to remember how each alphabet appears in any word depending on its position in the word. For Example look at the جهہ (Jh/झ) and its various avatars… I need to put more efforts to learn, to memorise and to understand the nuances of the language and the script but I am feeling hopeful! I cannot move ahead without thanking those who played an important part in this project of mine! A big thank you to Shobha Lalchandani Di, Barkha Khushalani Di, Amrita Lal, Surraya Kapri and Deepak Keswani for being always there to help me understand the script, to clear my doubts and to encourage me to keep marching on. Thank you Asha Chand Di, for your ‘Learn Sindhi’ App as it helped me in practising the alphabets in a fun way. Thank you Deepak Keswani, yet again, for creating easy to use Sindhi Dictionary and Sindhi Keyboard Winding up the project AlifBe with this handy, easy to refer list of all the dishes. Do click on the links provided, to get the recipe. Please note that out of 52 alphabets of Alif Be (The Arabic Sindhi script) I had to skip three alphabets; ظ ,ح ,ث since I couldn’t find any Vegetarian Sindhi dish with the names starting with these particular alphabets. So here we go!!! A to Z of Sindhi Food (AlifBe of Sindhi food): ا (अ/A) as inAhmedabad or as in Atte Ja Ladoon ب (ब/B) as in Baby or as in Besan Ji Aani ٻ (B^) as in B^aaru (child) or as in B^itto Lolo پ (प/P) as in Parrot or P as in Pali ڀ (भ/Bh) as in Bharat or as in Bheendi Khatti ت (त/T~) as in Taiwan or as in Tosha ٿ (थ/Th~) as in Thirsty or as in Thumaro ٽ (ट/Tt) as in Towel or as in Tamate Ji Chutney ٺ (ठ/Th) as in Thakur or as in Thab^ak Vadiyun ث (स/S) as in Simple or as in Saandhano ج (ज/J) as in Japan or as in Jwar Ji Tikki ڄ (ॼ/J^) as in J^ibh or as in J^eth Ji Sesa جهہ (झ/jh) made by combining ج ( J) and ھ (h) as in Jhansi or as in Jhang Pulao ڃ (ञ/J~) as in J^aj`a Ji Roti چ (च/Ch) as in Chair or as in Chetichand Ji Sesa ڇ (छ/Chh) as in Chhattisgarh or as inChhola Dabhal خ (ख़/Khh) as in Khalifa or as in Khhoraak د (द/D~) as in Dehradun or as in Dal Dimma ڌ (ध/Dh~) as in Dharamshala or as in Dhaage Waara Karela ڏ (ड/D^) as in D^aha (Ten in Sindhi) or as in D^othiyun ڊ (ड/D) as in Daddy or as in Dabal Pakora ڍ (ढ/Dh) as in Dhaka or as in Dhodho Chatni ذ (ज़/Z) as in Zaro or as in Kagzi Lemon Pickle ر (र/R) as in Rajasthan or as in Raanh ڙ (ड़/R^) as in लड़का, पेड़, लड़ाई or as in Rabdi ز (ज़/Z) as in Zanzeer or as in Zaefrani Kulfi ش (श/Sh) as in Shimla or as in Sharbat ص (स/S) as in Summer or as in Misri ض (ज़/Z) as in Zaroor or as in Zaroori Masalha ط (त/T~) as in Tara or as in Ta’am ع (अ/A) as in Arab or as in Arq غ (ग़/G̣) as in Gazal or as in Magaz Ja Ladoo ف (फ़/F) as in Faluda or as in Faludo ڦ (फ/Ph) as in Phone or as in Phepho Mirch ق (क़/Q) as in Qatar or as in Qeeme Jo Lolo ڪ (क/K) as in Kashmir or as in Kokum Waari Dal ک (ख/Kh) as in Khajoor or as in Khoyo گ (ग/G) as in Ganga or as in Gyarsi Khado ڳ (ग्/G^) as in G^aaro (Red) or as in G^ach For Mahalaxmi گهہ (घ/Gh) as in Ghee or as in Ghotyal Saag^ ڱ (ङ/ng/G~) as in Singing or as in Singyun Tamate Mein ل (ल/L) as in Love or as in Lor^h م (म/M) as in Mithai or as in Majoon Barfi ن (न/N) as in Nagpur or as in Nasarpuri Seyal Bhaji ڻ (ण/N~) as in Brahman or as in Batan Papdi Chaat و (व/V) as in Varanasi or as in Vataran Ji Lilotari ھ (ह/H) as in Haridwar or as in Hurbe Jeere Mein Patata ء (अ/A/Hamzo/Amdhro) as in Mau or as in Gogrun Ji Khatain ي (य/Y) as in Yam or as in Viyam Ja Khaada

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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!

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Ambha Adhu|Mango Ginger Pickle

Alka Keswani — Thu, 20 Nov 2014 18:09:18 +0000

The pros of being a food blogger is that you come across so many people from different geographical locations, having varying customs and traditions, unique food habits, plethora of recipes, sharing knowledge about local ingredients and much more. One gets to know so much about the traditional food by just interacting with elderly people across the world. Its hard to document each and every ‘ tip’ you get from grandmas and uncles, be it for ‘how to make a soft rotis‘ or ‘ how to make crisp samosas’. There are many people who are more than willing to share their wisdom regarding food and recipes. One such guy, Hitesh Rajai, from Bhavnagar, often shares how his mother cooks lip smacking Sindhi meals, using local and seasonal ingredients. During one such interaction he asked me about ‘Ambha Adhu/Adha or Mango ginger’ and told me about the pickle his mom makes. I was curious to know more about it, since we do not get any Mango ginger in markets around us. So the generous guy sent a parcel containing more than a kilo of Ambha Adhu (Mango Ginger) and Bhavnagri desi mirchi ! And thanks to him, I was able to make this delectable, toothsome, tangy , ‘Ambha Adhu khatairn‘, or Mango ginger pickle. Ambha Adhu/ Ambha Adrak/ Mango ginger/ Aam adrak , though deceptively looks like regular ginger but it is neither as fibrous as ginger, nor has the typical, sharp, peppery, mildly bitter taste of ginger. It has a fresh tangy flavor, resembling that of a raw mango. Apart from pickles, it tastes wonderful in fresh vegetable salads, with a dash of lemon juice or pan roasted with a sprinkle of salt and black pepper. The rhizome is well known for its medicinal properties, and is often used as a coolant, astringent, and an appetizer to aid digestion. The freshly cut rhizome could be applied to skin to heal cuts or wounds. The curcuminoids present in Mango ginger protects the liver and also work like scavengers in eradicating free radicals from the body. Google it, to know more about this therapeutic ingredient 🙂 Coming to the recipe, it’s a simple, no-oil pickle and could be consumed immediately, though placing in sun for 2-3 days is suggested, before consumption. Print Ambha Adhu|Mango Ginger Pickle Prep time: 15 mins Total time: 15 mins Ambha Adhu or Mango ginger pickled in lime/lemon juice Ingredients 150 gm Ambh Adhu 20 Bhavnagri Chillies whole 10 Lemons/Lime Salt 3 tsp + 1 tsp * Method Rinse Mango ginger and Bhavnagri chillies well with water. Pat dry chillies and slit each of them. Take around 1 tsp * salt and rub some salt in the slits of each green chilli. If needed, use some more salt, but make sure to salt all the chillies. Leave aside for an hour or so. Peel and pat dry ginger using a kitchen towel. Cut ginger into slices or chop roughly (whatever shape and size you prefer). Take a clean, sterilized glass jar and put sliced mango ginger, salted green chillies, around 3 tsp salt and squeeze the lemons/lime over it. Close the lid of the jar and shake well. Place in sunlight for consecutive 3 days. Store in refrigerator. This pickle stay good for 6 months or so. 3.2.2708

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