Mango recipes Archives | Sindhi Rasoi |Sindhi Recipes

Tikho Mitho Murbo|Spiced Up Mango Jam

Alka Keswani — Sat, 14 Apr 2012 21:33:18 +0000

So I promised you all that the month of April will be dedicated to pickles and conserves/preserves. So here I am , with yet another simple Mango Jam recipe. Generally a fruit jam is supposed to be sweet with the hint of tartness depending upon the fruit used. I have already shared a simple Mango jam or Murraba recipe here. But this has some basic spices that are normally used in Mango preserve. Something went wrong and I ended up making this spicier version. Interested in hearing the story behind it? I will share it anyways 😉 It so happened that I got unripe mangoes to make mango preserve, in Sindhi style ( Ambh jo Murbo). I just measured out the ingredients to make that preserve and went ahead to make syrup for the same. I should have first peeled the mangoes. Now as the syrup was getting ready, to my horror the ‘unripe mangoes’ have turned into ‘almost ripe’ partially due to the extreme heat of summer and also thanks to my absent mindedness that I left the bag of mangoes very close to my MW/Oven, that was working back to back for cooking food for two lovely guests. And I so very much wanted to serve them a sweet mango pickle. Since the Sindhi Style sweet pickle (preserve) that I am soon to blog about, needs firm chunks of mangoes, it was not possible to make it with mushy mangoes. Well , making jam (Mango Murraba) was easiest option but then the spicy syrup was already made. Going to market to fetch the unripe mangoes was out of question since we were expecting guests and hence I just grated the mushy mangoes to get almost the pulpy stuff. Mixed it with the spicy syrup and continued to cook it on low flame while I got busy to cook dinner . The story ends here, and by the end of it, we got a spicier, tangy, sweet, delicious mango Jam.I named it Tikho Mitho Murbo.Tikho = spicy, Mitho = sweet, Murbo= Jam/preserve…I couldn’t think of any better name. Any suggestions for an apt name for this recipe are more than welcome :-). And oh BTW, my desperate measures to serve our guests the sweet pickle, made me so anxious and nervous that I completely forgot about it while laying the dinner on table ! I realized it only when they left. Real Bummer :-/ Anyways here is the recipe ….. Print Tikho Mitho Murbo|Spiced Up Mango Jam Spiced up Mango jam Recipe Ingredients 1 kg Raw mangoes (Raw, firm, Totapuri or Rajapuri variety) 1 kg sugar (or 1.25 kg if you want it more sweet and less tangy)The proportion should be 1:1 (or 1: 1.25) of mangoes:sugar(in kg) Green cardamons 6-7 Nigella Seeds (Kalonji) 3 tsp Black pepper corns 2 tbsp Bay leaves 2-3 Cinnamon stick ½ inch piece (optional) Red chilly powder 2-3 tsp A glass of water Lemon juice 2 tbsp Method Wash, pat dry and peel mangoes.Grate them with a manual grater. In a thick bottomed pan or vessel, mix sugar and water (water should cover the sugar, so adjust the amount of water you need) Heat it, while mixing at frequent intervals till sugar dissolves completely Now add lemon juice.It will help to avoid crystallization of sugar. Skim off any grey foam that collects on the surface. Add the grated mangoes, and rest of the ingredients and mix properly.Beware of the spluttering. Let it boil for few minutes and then put it on medium flame . Keep on stirring carefully at regular intervals. It will take almost 50 to 75 minutes to be cooked properly. When the mixture reaches a consistency similar to that of easily spreadable jam, it is supposed to be done Let it cool properly and store it in sterilized*, airtight glass containers (jars) Notes To sterilize the jars, wash the glass jar well and let these boil for around 15 minutes in hot boiling water.Carefully pick the jars out of the hot water and wipe with clean kitchen towel.Fill these immediately with pickle/jam and secure the lid. The shelf life of this Jam is 4-5 months without refrigeration and about a year if stored in refrigerator, provided that no wet spoon is used to take out portions from the jar and that the lid is secured properly. 2.2.5

The post Tikho Mitho Murbo|Spiced Up Mango Jam 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.

An Alphonso Treat

Alka Keswani — Sun, 22 Mar 2009 05:51:12 +0000

My Dear Husband who is a generally not fond of Food,surprised me one day,when I accompanied him to one of his Friend’s Marriage ceremony, after our engagement(So he was my Fiance then….). That was the first time Icame to know his Love for Shrikhand there.Since that was ,what he enjoyed most from the awesome platter of Traditional Maharashtrian Food. So like a very curious Wife -To-Be,who obviously believed that the way to man’s heart is through his stomach, searched high and low for shrikhand’s Recipe.And mind you , at those times, Internet was an unheard of a thing for geeks like me. So somehow i got its recipe from one of the neighbor, purchased the ingredients required and like a usual bubbly enthusiastic female,trying to woo her would- be -better- half, headed in HIS KITCHEN, in his absence, to churn out a surprise for him. Now in all this, I had a companion who guided me to the Unknown Kitchen and utensils (since that home was new for me), stood besides me, acted as a perfect assistant, helping in blending etc, and watching with all the curiosity and giggles, the making of shrikhand.Well, till this date i don’t know whether Hubby dear liked that shrikhand or not, I only know that it was the first thing I made for him and he did ate it :-). And that Helper was Sk (My Brother-in-law), the little jovial fellow, who after that first brush in kitchen, joined me in many more culinary experiments Months later, as a new bride, I always had this fellow(Sk of course) , ready to indulge (when it was good) or bear(when food turned out awful) my experiments in kitchen.Who not only relished the good parathas and kokis,but also the burnt toasts and awful gravies with same smile on his face (I know after every disastrous meal, he would sneak out to some restaurant or street food stall, have a binge and return back burping and saying…today’s meal was superb,when are you going to make same again??(You cheat…liar…) The reason for sharing these memories is that it’s Sk’s Birthday today,and though I am unable to make him eat any of his favorite on his birthday,Iam virtually sending him some favorites of his, with all the fond memories and Hearty Wishes Every Alphonso Mango landing our home was surely on his TO-FINISH Agenda.So much , that even when everyone at home would be about to retire at night,this crazy mango lover would suddenly remember a Mango lying around home, and would jump with excitement …How about a mango Shake now…Now ??? 12 o’clock (Night)??? Well anything for you dear…and off we use to go in kitchen,and with his help would churn out some quick mango shakes , much to my MIL’s surprise at the blenders (Mixie) working at midnight in our Kitchen So dear, for all those Good old days, and of course on Your birthday…here’s CHEERS from whole family with this Mango shake , for you 🙂 The recipe…well there is hardly any, just throw in a ripe Alphonso Mango, peeled and diced (save one slice for garnishing) in a blender (mixie) along with about two glass full of boiled and cooled milk, about 2-3 tsp of sugar, some almonds and ice cubes and blend till a smooth mixture is obtained Pour in glasses (will yield about 3 servings ), topped with some Almond slivers, some mango cubes (yes the one slice that you saved), some ice cubes, and for that ROSY kick, you can add few drops of Rose syrup while blending.

The post An Alphonso Treat appeared first on Sindhi Rasoi |Sindhi Recipes.