no oil 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!

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Leeman Ji Khatairn| Lemon pickle|Zero oil Lemon Pickle

Alka Keswani — Mon, 09 Apr 2012 19:24:15 +0000

The month of April is here..so whats special about it, you might ask ? Well, it isn’t about the harsh weather (weather discussion could be so boring, especially if you are talking about notorious summer ), nothing to do with April fools and sick April fool jokes, it neither have anything to do with the uber excitement regarding the upcoming summer vacation of our son (though, honestly, I am shrieking with joy,visualizing myself waking up late in mornings, without any scary thoughts of solving Math problem or pondering with my kid,over the geography and history books..struggling with grammar lessons etc etc…you got the drift ?? ). What I wish to point out is that, now is the time when you can get hold of some Lime/lemons to pickle and preserve them before the demand surge and you end up paying double the amount to buy those yellow, shining, refreshing, citrusy lemons to make this simple yet tangy, zero oil pickle. So go and get hold of some wonderful thin skinned lime (lemons) before they get dear. And yeah..for all the pickle lovers, here is something exciting…the upcoming recipes in month of April (might extend till May) will be of various pickles and preserves, so stay tuned !!! And Oh ! Before I forget, let me share one more exciting news with you all. Some of you might be knowing about my another food blog, Recipeonclick.com, where I share Non-Sindhi food recipes. It also have User-submitted recipes, and anyone wishing to share a recipe, can do so, by just registering here. I am thrilled to share with you all that Recipeonclick is now the part of Apple Community. Yeah, with serious efforts of my betterhalf best half , Five of famous Indian Recipes are compiled and available as iBook with the name ‘Famous Indian Recipes. It could be viewed using iBooks 2 on an iPad. iOS 5. So ipad users, please do check it out (Its free..yay !!). I would love to hear from you, about the reading experience, the recipes, the pictures and any suggestions to make our upcoming iBook on Sindhi Cuisine, more user friendly and more interesting 🙂 Heading towards recipe of the Zero Oil, lemon pickle with ginger, garlic and green chillies, preserved in Lemon/lime Juice..here we go…. *Pickle Courtesy My Father * Print Leeman Ji Khatairn| Lemon pickle|Zero oil Lemon Pickle Prep time: 15 mins Total time: 15 mins A very famous Sindhi pickle, where Lemons/limes are preserved in (lemon) Lime juice along with garlic, ginger and green chillies. This makes it a Zero oil pickle ! Ingredients 16 Yellow Lemons/Lime (Preferably Kagzi Limbu, a thin skinned variety) 100 gm Ginger peeled and sliced or julienned 100 gm Green Chillies (Thick skinned/ less hot) 11/2 tbsp red chilly powder (optional) 1 Garlic pod 3-4 tsp salt A sterilized glass jar with airtight lid Method Rinse Lime/lemons well with water.Pat dry using a clean kitchen towel. Take 8 Limes/lemons and cut each into 4-8 pieces, depending upon the size of lime/lemon you have. Discard the seeds Peel and slice Ginger or cut it into julienne Peel the cloves of 1 garlic pod. Chop the chillies into bite sized pieces ( You can first slit each chilly to remove the seeds.) Now take the sterilized glass jar and squeeze the remaining lime/lemons into the jar. Better put a strainer on mouth of jar and squeeze the lemons through it, to catch the seeds. Add all the remaining ingredients and close the lid. Shake the jar well and place it in sunlight for few days. When the rind of lemon soften up, the pickle is ready to consume. Generally it takes from 4-6 weeks for the flavors to marry, but it could be ate within a week of pickling. You can store this pickle without refrigeration for few months to almost an year if stored properly Notes Pick the yellow Limes/lemons, of the thin skinned variety.Thicker the rind, the more time will be needed for the pickle to mature. Using ginger and garlic is optional. If you do not wish to add green chillies, just add some red chilly powder to spice up the pickle. As a general practice, if made in huge proportions, the pickle after maturing should be protected from molding by taking out a small portion in a sterilized small jars to be used on daily basis, while the remaining larger portion is safely stored in bigger jar with an airtight lid.Covering the lid with a white muslin or cotton cloth ( tied on the lid) cut down the chance of pickle going bad. Never use wet spoon to take out the pickle. 3.2.2708

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A Fool Proof Sindhi Pickle

Alka Keswani — Sun, 16 Nov 2008 20:59:12 +0000

Most of the people landing on my blog , are silent visitors, few oblige to comment , few are kind enough to share recipes and tips,while rest of them write for recipe requests specially for Pickles. I try to reply each and every query as and when time permits. Majority of the people had requested for Sindhi AUR MEIN KHATAIRN or Pickle in mustard seeds(aur) and water . I kept postponing the idea to make this pickle for three reasons , one Hubby dear can’t stand the SMELL of pickles so these are big NO NO at our home, secondly, pickles are not good for health because of their excess oil or salt/sugar content and thirdly because this pickle has cooling effect on body so these are best consumed in Summer season which is still far away as per Indian Calender. But after replying many of people, individually via E-mails , I thought to finally give in and prepared this Turnip pickle (minimum possible quantity). So here I go, sharing this fool proof-quick fix pickle , which is ridiculously simple to make, and fast to mature. In fact this pickle should always be made in small batches, because it has small shelf life (it sours pretty fast) if kept outside the refrigerator . Aur mein Khatairn is very famous Sindhi Pickle ,with the base of Mustard seeds called AUR in Sindhi and the water. Most common veggies used for this pickle are Whole Onions (small sized), Turnips, Carrots and chopped onions (chunks of onion) Wash, peel and cut turnips into quarters (four pieces from one turnip ) Boil with turmeric and salt till tender Meanwhile crush /or slightly grind mustard seeds, taking care as not to powder the seeds.It should be coarse as shown in the pic. Add rest of the ingredients and let the pickle mature for few days Print A Fool Proof Sindhi Pickle Ingredients Turnips 5 Mustard seeds 2½ to 3 tsp Salt about 1½ tsp Fresh green garlic 3-4 bulbs and stalks (whole) Red chilly powder 1 tsp (better trust your instincts) Turmeric powder ½ tsp Method Wash,peel and cut turnips into quarters (four pieces from one turnip ) In an open vessel like handi, boil turnips with water, salt and turmeric powder.Water should be above the level of turnips. Do not be scared while adding salt and turmeric, since we are not going to boil it for too long for turnips to absorb extra quantity of salt and moreover this water is to be discarded, so add salt and turmeric without bothering much. let the water reach the boiling point, simmer it for a minute or so and put off the flame. Now take out the boiled turnips on a plate and let them cool completely. Meanwhile crush /or slightly grind mustard seeds, taking care as not to powder the seeds.It should be coarse as shown in the pic. Take a perfectly clean glass jar (be sure to thoroughly wash the jar ,and if possible keep it in sunlight till dried) with a tight lid.Traditionally the pickles should be kept in thick porcelain jars , but unavailability of such containers should not be an obstacle between you and your pickle Now put the crushed mustard seeds in this jar, add cooled turnips and keep on adding water (plain drinking water) above the level of turnips. Again this is very forgiving recipe so do not worry about the exact measures. You can taste turnip at this stage to check out the salt level and add bit of salt now in jar (the amount of salt depends on the amount of water , so again follow your instincts) Now again add less than ¼ tsp of turmeric powder, 1 tsp of red chilly powder, chopped fresh green garlic and close the lid. Shake the jar well so as to mix the ingredients properly. The mustard seeds will appear to sink at the bottom of jar, but you need not worry about it. Let the pickle mature for few days.Do not forget to shake the jar once or twice a day to achieve uniform pickling Once the mustard seeds change its colour from blackish yellow to complete yellow, the pickle is ready. Consume it within few days as it sours very fast (will appear greyish in colour if over matured) The mustard water taste good when few spoons of it are poured over hot Khichdi (Indian style rice Risotto). 2.2.1 Now time to SHOW OFF my possessions…errr I mean the Awards ! Vidhya of Appetizing Recipes showered so many awards to me and my blog that I am just losing the count…but I am loving it lady ! Thanks once again ( and twice and thrice and…….) for thinking of me while passing these awards Let me hold on these awards for some time, I will surely pass on all of these wonderful awards to lovely bloggers ASAP !

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