Murba Archives | Sindhi Rasoi |Sindhi Recipes

Recipes of Sindhi Pickles

Alka Keswani — Thu, 03 Jun 2021 12:08:46 +0000

Since many of you have been asking for various Sindhi pickle recipes, I thought to make a post by listing all the pickle recipes here! Sindhi Pickles, like pickles from any regional cuisine, could be divided into sweet, spicy, oil based or water based (zero oil)! Sweet/Sugar based: Awran Jo Murbo: Super food Awla, cooked in Sugar syrup to make a delicious Awla Murraba or Gooseberry Conserve. Click here for the detailed recipe! Ambh Jo Kadhukas (Mango Jam/Chhunda) This Chhunda like Mango jam, cooked on a stove top is my MIL’s recipe and I make sure to replenish the stock every year. We don’t need commercially made jams as we rely on this home made version and enjoy it with Koki, Paratha or even with bread toast! For the recipe, please click here! Tikho Mitho Ambh jo Kadhukas This is a spicier variation of the above mentioned Murbo and is a perfect blend of spicy, sweet and slightly tangy flavors. For the recipe please click here: Ambh Jo Murbo This is one of my favorites! Juicier sugar soaked mango chunks bursting with flavors! To check the recipe of this traditional Mango chutney or Murraba cooked with almonds and spices, please click here! Tamate Ji Chatni: One of the simplest sweet chatni to make, this tomato chatni makes me so nostalgic that I make this just for the sake of old times, when ketchup was not a staple at home. Do check the recipe here! No oil Pickles My summer favorite pickles are the one that are lemon juice based. Easy to make, quick to mature and the aroma and flavors are so refreshing! Also like to make Onion pickle in Kaanji base in summers! Kagzi Leemun Ji Khatain Grab some Kagzi lemons and make this pickle to enjoy your summer meals! Recipe is shared here! Basar Ji Khatain Simple Kanji pickle or Paani waari Khatain is something that I can have with every meal. Could be made with regular onions or with Spring onion bulbs too! Check the recipe here! Ghoghrun Ji Khatain This is my winter favorite! Turnips pickled in Kanji style with loads of fresh green garlic! The recipe of this fool proof pickle is here! Ambh Adhu If you can find some Mango ginger, I would recommend you to pickle it in the simple lemon juice and salt base. Add some Bhavnagri chillies for that extra oomph! Click here for the recipe! Adrak, Mirch ain Leemun Ji Khatain A variation of above mentioned lemon based pickles, do try this one with added garlic cloves. Yumm! Recipe is here! Mustard oil Based Pickles: I personally relish oil based pickles in winters or monsoon but since mangoes are available only in summers, I pickle mangoes in different ways, in small batches and wait till apt season! Here are some of the oil based pickles that I make often! Bheendi (Potli Pickle) The most visually appealing, exotic pickle made from grated raw mangoes, mixed with spices and preserved in small portions tied in a potli, this Gathri or Bheendi pickle is simply irresistible! To know why it is called Bheendi or to get its recipe, please click here! Gajrun Ji Khatain: A quick to make delicious carrot pickle, do try this one whenever possible! The recipe is here! Ambhryun Ji Khatain: Favorite of all, this highly aromatic Sindhi style raw mango pickle tastes better and better as it ages. I am still relishing a batch that was made 2 years ago! Check the recipe here! What other pickles (Sindhi style) do you make? Please do share your favorites!

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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

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Murba(Mango jam)

Alka Keswani — Sun, 25 May 2008 23:47:50 +0000

This mango jam or as we call it MURBA in sindhi, is a jam like preparation, made from raw mangoes and this is my entry for WBB# 22 Mango madness. Mango….It is hard to describe what does a mango means to a Mango-eccentric person like me.Those who knows what does eating a ripe, juicy, sweet Alphonso means, surely knows what does heaven means. We in India, specially in Mumbai are blessed to have such a great variety of mangoes.Alphonso, Badam, Totapuri, Rajapuri, Daseri, Langda…..you name it,we get it here in Mumbai.No childhood have grown without sucking those tangy Kacha Kairis (unripe mangoes) with salt and red chilly powder, eating outside school gates (Don’t know about boys, but female folk will nod in yes for sure). Almost all of us have those fond memories of relishing sweet mangoes in hot summer afternoons.I remember my childhood as enjoying the succulent portion of mango attached to its seed, without being bothered about the mango juice trickling down the arm.Who cares for the food etiquette when you are enjoying the King of fruits? So here is one more way of having your mango Murba is a grated Mango pickle that is sweet and bit tangy. It has the consistency of a marmalade but with lots of grated slivers of mango in it. It could be compared with the Chunda made by Gujratis, in its appearance and ingredients, but the difference lies in its taste (Chunda is more authentic and tasty) and the time of preparation (chunda is sundried for 40 days, while this one is instant). It could be used as spreads onto anything and can be used as a relish. One can enjoy this with,koki or parathas too So here is Recipe of this mango jam, which comes from my Ma-in-law.I am sure whoever makes it, will love it! Now what are you thinking? Just go and grab some raw mangoes, there’s no better way to make use of this sultry summer, except making lots of this jam and storing to last for whole year. Print Murba(Mango jam) Prep time: 15 mins Cook time: 50 mins Total time: 1 hour 5 mins Easy and delicious Mango jam recipe Ingredients 1 kg Raw mangoes (always prefer Rajapuri or Totapuri variety of mangoes and be sure these are very raw and firm) 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 Red chilly powder A spoonful A glass of water Lemon juice 1 or more spoon 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 Skim off any grey foam, which are impurities from the sugar Now add lemon juice.It will help to avoid crystallization of sugar Add the grated mangoes, few cardamons 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.Add red chilly powder anywhere in the mid of procedure 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 clean, airtight glass containers (jars) The shelf life of this murba is 4-5 months without refrigeration and about a year in refrigerator, provided that no wet spoon is used to take out portions from the jar and the lid is secured properly Some prefer this murba to be very smooth as jam, in that case cook it on low flame, for some more time. 2.2.5 Note: View This Recipe with Minute Details at Beyondcurries

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