Ambriyun ji Khatairn

Alka Keswani — Wed, 25 Apr 2012 09:46:42 +0000

I can go on and on about the number of ways raw mangoes (tender mangoes) could be pickled. Starting from North of India and moving towards South, you will probably come across zillion ways to make pickles with mangoes. And no I am not exaggerating ! From the exclusive, patience – testing- sun-cooked pickles that take as much as 2-3 months to mature, to the almost instant mango pickles, we have plenty of variety to pick up from. Today’s recipe is of one of the most favorite pickle of Sindhis, Ambhriyun ( Tender unripe mangoes) Ji Khatairn ( Pickle). Nowadays generally people prefer to make this pickle by mixing store brought Spice mixture ( There are some shops that sell Sindhi Pickle spice mix. If you want to know about them, just drop me a mail. And if you know one in your area, do share it with me). As for this recipe, I have just roasted some whole spices and mixed them to make the spice mixture base. One thing that brings out difference between Sindhi Mango pickle and the one that you get in stores is the colour. The Sindhi style home made pickle is brownish in colour as compared to the bright red coloured pickles you get in stores. Not sure about the reason (whether its the type of red chillies used or if there is any artificial color added to the store brought pickles) , but this time I used three types of red chilly powder to adjust the piquancy and colour. As a result the pickle turned out brighter as compared to the traditional Sindhi Pickle. Scroll down to know the recipe of Sindhi Raw Mango pickle 🙂 Print Ambriyun ji Khatairn Rating 5.0 from 1 reviews Traditional Sindhi Pickle made from tender unripe mangoes, mixed with spices and pickled in Mustard oil Ingredients Unripe tender mangoes 500 gm Salt 110-125 gm ( I used 125 gm and the pickle was bit more salty, so better to reduce the salt to some extent) Turmeric powder 6 tsp Fenugreek seeds (Methi seeds, Hurbho) 50 gm Husked Mustard seeds (Rai Dal) 50 gm Nigella seeds (Basri ja Bhij) 2 tsp Fennel seeds (saunf) 2tbsp Mustard oil 200 ml ( More or less*) Asafoetida Powder (Hing) ¼ tsp Red chilly powder 25-30 gm ( I used 2½ tsp each of Degi mirch powder, Kashmiri mirch powder and Guntur mirch powder) Method Wash and scrub dry mangoes well. Cut into small pieces, discarding the core seed. Ask the vendor if he or she can cut the raw mangoes for you 🙂 Mix the mangoes with salt and turmeric powder and put this mixture in a sterilized jar and close the lid. Place the jar where there is enough sunshine. Leave it aside for whole day in sun. Drain the water and you can use this liquid in pickle by proceeding further or you can further sun dry the mango pieces by spreading them on a clean white cloth for a day or two.This cuts off the moisture content of raw mangoes and thereby reducing chances of the pickle gathering fungus on top. Since we do not have enough space and sunshine to dry out the mangoes, I skipped this step. The drained liquid could be used or discarded. If using, just boil it and let it cool. Heat the mustard oil till smoking point and let it cool completely You can slightly dry roast the spices or use as it is. Since I had some leftover roasted spices I used them and it did enhanced the flavor of pickle. Now mix all the ingredients and mangoes in sterilized jar with airtight lid and shake the jar well. Make sure that the oil floats over the mangoes and spices.Any portion of spice that is above oil will gather fungus or molds.So if needed, just heat some more oil, cool and pour over the pickle. Keep placing the jar in sun, everyday, till about 15 days or so. Keep a check on level of oil. At any moment if oil looks soaked up, just add some more oil. If stored properly, this pickle have a shelf life of about an year, provided the oil is always above the level of pickle and no wet spoon is used to take out portions of pickle. 2.2.6 Here is how the mixture will look like, just after you mixed all the ingredients. Want some more pickle recipes ? Check here

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Celebrating With A Celebrity Guest

Alka Keswani — Thu, 29 Jan 2009 12:42:11 +0000

Instead of counting candles,Or tallying the years, Contemplate your blessings,As your birthday nears. Consider special people,Who love you,and who care, And others who’ve enriched your life Just by being there. Think about the memories,Passing years can never mar, Experiences great and small, That have made you who you are. Another year is a happy gift, So cut your cake, and say, “Instead of counting birthdays, I count blessings every day!” Well I am wishing my blog, its first Birthday with this sweet poem by Joanna Fuchs Yeah SindhiRasoi,born on 29 January 2008 ,turned One today.And this is not the only reason for smiles and celebrations, there are few more.Let me unfold them one by one Firstly as I told , its this blog’s 1st birthday,then it is also THE 100th post.…yes, I just hit a century with this post. And on this occasion it is just so obvious that I Thank all those who encouraged, helped, cheered and guided me to sail across the waves of hope and despair, highs and lows, praises and brickbats.Few were rude ( ahh lets forget about them! ), few were nasty, but most of you ,dear Readers, have been so supportive and sweet to me ,that now I have made a huge virtual family around. Heartfelt Thanks to my family, friends, co-bloggers, readers,Guests (guest visitors) and above all YOU dear Hubby…..my ultimate strength and support system ! Without you and your camera,this would have remained a dream for me! I have so much to write about ,on this occasion,but I will held my emotions back,because now I need to share yet another excitement with you all ! Every blogger celebrates his/her blog birthday/anniversary with some special sweet /food made by her/him.But not me,because I have something very very very special for this occasion, a true feast to your eyes,especially all Sindhis around, and all this courtesy to an esteemed guest of the day….a celebrity …….Ladies and Gentlemen, kindly welcome , none other than Mr. Suresh Hinduja, The CEO of Gourmet India.com. The forums are the place where some real authentic/traditional/extinct/popular food is displayed to mesmerize us, with jaw dropping captures And for the Sindhi cuisine section, I have to Thank You ‘Saucy’ for initiating that thread ! So dear readers do take a look at those artistic clicks of some wonderful food of Sindhi Cuisine, all courtesy to the most modest person Ihave came across. When I asked for the permission to share his picture of pickle, Suresh not only emailed me the picture, but also amazed me by his words ….What is a pickle between us sindhis, you dont have to credit me. ….wow !! But since I was more greedy, I requested some more of his captures amongst the vast collection of drooling pics,and he was kind enough to let me share those with you all readers.So Dearies , just walk around this post and seduce your senses with the amazing captures of some authentic and traditional picks from Sindhi Cuisine Ps:Kindly note that all the amazing pics presented below, belong to Mr Suresh.Hinduja so please do not copy without his permission 🙂 Gathadi Pickle (This is one rare Sindhi pickle,not made often now a days,but I remember my childhood days, licking these with every meal.) A pickle made from raw shredded mangoes,seasoned with, salt,turmeric, red chillies, nigella seeds,cloves of garlic, mixed and lumps of these mixture were tied in small white muslin cloth gathadis (like dumplings),pickled and enjoyed later. It’s called Gathadi aka Bheendi. Dal Nakul The forgotten welcome snack for guests at Sindhi homes. Yes, decades back guests were welcomed with roasted papad and/or Dal Nakul.Dal is fried crunchy moong dal and nakul/s are sugared besan strings (I guess, not sure though).The crunchy munchy combination had lost its glory to the latest fad of wafers,cakes and cookies Then the most beautifully clicked Gulab Jamun , a very common sweet,which is loved by all ! A fried maida and khoya ball, flavored with elaichi, dipped in sugary syrup when dumped in mouth,the only reaction possible is YUMMMMMMMMMMMMMM ! And then comes Motichoor ladoos, again one of the commonest sweet among sindhis, there is one at every occasion,for sure. Be it birth, marriage ,festivals or even death (Very elderly people when die a peaceful death,these ladoos are distributed during chautha (pagdi) or Bhaaroh (the 12 th or 13 th day after the demise) Who haven’t tasted or heard of Jalebis ?? The OH SO FAMOUS, fried concentric circles of Maida flour,with a dash of saffron for the nice orange colour and kesari flavor, soaked in rose flavored sugar syrup, is a heavenly treat to your taste buds (Just try it with dash of rabri, for the complete knock out combination of flavors) Badaam(Almond halwa) is yet another halwa in the favorite list of Sindhis, just little behind the common Gaajar ka halwa.And tell me honestly have you ever seen Almond halwa presented in a sleek style like this ? Amongst drinks ,apart from sherbet (rose syrup) , the other most traditional drink is of course Thaadal (Thandai).Its a heady mixture of rose petals,elaichi,blackpepper corns,melon seeds, Almonds, poppy seeds and milk,all grinded together,sieved and diluted with milk,sweetened with sugar .It is also served as Prasad during Mahashivratri When you talk about Sindhi breakfast, most will vouch for either Dal pakwaan or Chola Dhabhal,chickpeas in gravy served with bread and garnished with mint coriander Chutney….a true delight for spice lovers ! Taryal Vangun Here’s how Suresh explains this most loved Brinjal recipe among Sindhis: Eggplant/Aubergine/Brinjal scored, fried, topped with Cumin, Red Chilli and Mango Powders; fresh Coriander/Cilantro and onion. We normally have this with a Dal and Chapati/Rice. There are many many more at Gourmet India,its not at all possible to summarize all of them in a post,but yes, I am sure, you all would like to join the forum to explore more about Sindhi as well as Global cuisine, ranging from Gujrati to Andhra,Thai to Indo chinese. My sincere Thanks To Suresh for letting me go ahead with this post and sharing such amazing clicks with me.Sorry for all the botheration caused and I simply bow down to your generosity. Ps:Wanna watch a video of some really nice spread of food ,then watch this….Awesome pics by Suresh,compiled by Sekhar. Gourmet India Food Thank you Sekhar for providing this link 🙂

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sindhi mango pickle Archives | Sindhi Rasoi |Sindhi Recipes

Ambriyun ji Khatairn

Celebrating With A Celebrity Guest