sindhi pickle recipe Archives | Sindhi Rasoi |Sindhi Recipes

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!

The post Kagzi Lemon Pickle for Alifbe~23 appeared first on Sindhi Rasoi |Sindhi Recipes.

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

The post Ambha Adhu|Mango Ginger Pickle appeared first on Sindhi Rasoi |Sindhi Recipes.

Ambh Jo Murbo| Mango Preserve

Alka Keswani — Tue, 08 May 2012 11:16:43 +0000

So how many of you are enjoying a delicious mango season around you?. Any mango pickles, preserves, cakes, tarts, jam etc are being savored at your home? As for us, here in Mumbai, it surely is a season to devour bounty of Baadam and Hapus (Alphonso) variety of mangoes, and loads of tangy tender unripe mangoes to pickle and preserve. Today’s recipe is yet another simple way of preserving semi-ripe mangoes, in a spiced up sugar syrup with some nuts thrown in, known as Ambh Jo murbo or Murraba Print Ambh Jo Murbo Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Ambh Jo Murbo (Mango Murraba), is a simple recipe to make mango preserve in a spiced up sugar syrup with some nuts. Ingredients 8 Semi-ripe mangoes , if Alphonso, but if using Totapuri or Rajapuri, use 6 mangoes Sugar 1 kg Salt ¼ tsp Black pepper corns 10-12 Nigella seeds (Basri ja bhij) 1tbsp Green cardamoms, slightly crushed 7-8 Almonds 8-10 (You can use other unsalted nuts like pistachio, walnuts etc) 3-4 strands of saffron soaked in 1 tsp of water (optional) Juice of fresh lime/lemon 1-2 tsp Method Rinse clean, wipe dry and peel the mangoes. Slice them evenly into thick slices. If the slices are uneven, the smaller ones will turn mushy. Take a thick bottomed pan and add sugar. Add 4 cups of water and let the mixture heat up till the sugar dissolves completely. Add lemon juice to remove the impurities of sugar, if any. Add Nigella seeds, crushed cardamoms, pepper corns and salt. Lower the heat immediately. Add mango slices and very carefully mix everything. Be very gentle while mixing. Cook on low heat. High heat will make the chunks go dry and stiff. Mix at intervals and cook till mangoes just turn translucent, and look soft and juicy. Meanwhile blanch the almonds. Peel and slice almonds. Chop the nuts if you are using pistachio or walnuts. Put off the gas and add nuts, saffron water (optional) and mix very gently. Let the preserve cool completely before you store it in a clean and well sterilized jar. This preserve stays well in refrigerator for above an year. 2.2.6

The post Ambh Jo Murbo| Mango Preserve appeared first on Sindhi Rasoi |Sindhi Recipes.

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

The post Leeman Ji Khatairn| Lemon pickle|Zero oil Lemon Pickle appeared first on Sindhi Rasoi |Sindhi Recipes.

Beeh Patata

Alka Keswani — Sun, 04 Jan 2009 08:39:24 +0000

Memories are myopic? Are they?? Well I don’t completely agree to this belief, since I am amongst those who dwell in beautiful past. I hate to look at reprehensible stuff around me, but unfortunately I am always forced to throw myself in pits of gloom, corruption, political vested interests and rising prices and declining bank balances. Pity, I can’t turn my eyes off the budging ugly head of terrorism and hatred but I wish I was allowed to be self occupied, innocent, energetic and bubbly kid forever and ever and ever! Well, I don’t wear wishbones where my backbone ought to be, I am as practical as a person is supposed to be, but still there are moments when I simply loathe growing up , because no longer I enjoy the simple blessings of life, as I did ,when life was all about toys and plays, friends and laughter, school and homework, Chuppa chuppi and chor police. The new generation is just not interested in such outdated outdoor games, when they have fancy gizmos to fiddle around for their amusements. Sincerely, how many of you remember chasing your friends behind the nook and corners of houses to do a Thappi (patting the wall to declare out) or during blind buff? How many of you still cherish the memories of climbing the trees of neighbours to pluck the mangoes or guavas? How many of you hid the bruised knee or elbows from your parents, so that they don’t come to know about your adventure of climbing on a roof to get back that shuttlecock which almost always landed to the neighbor’s roof? Is anyone still nostalgic about the so called doll’s wedding, a trip to a neighbouring park with friends, breaking glass window panes with your cricket balls, or that triumphant shout when you got hold of that kite at some higher branch of tree, the non ending talks with your friends at a terrace, sharing your innermost joys and woes? The Group studies, the nights that were spent awake studying at some friend’s place with many rounds of milk, tea and snacks courtesy the lovely aunts. The way you freaked at the thought of appearing for exams, or the most peaceful feeling in the world, when you handed the last exam answer paper to your teacher? The celebration of clearing exams, at some roadside restaurant, by relishing Dosa, pavbhaji or even Vadapav, when you were surviving on shoestring budget. The shrieks (of joy) of friends in hostel when you carried some homemade Gaajar ka halwa or Ladoos,which your mother packed for them, so that the poor things do not miss their families on festivals. Those silly fears, ridiculous fights, melodramatic patch ups, all in all, a great life! I miss those days? Do you?? My mind was flooded with nostalgic memories, since I made this Prasad rice and Beeh patata (lotus stem and potato curry because of two reasons….one that this preparation is generally distributed at langars and they taste awesome, and secondly this lunch enjoyed the numero uno position during marriage ceremonies of Sindhis, few decades back, when there was no trend of buffet lunch or dinner as such. The marriage ceremony was held in a simple way, with just biscuits and Sherbets or tea. But yes, relatives and neighbours were included into the joyous atmosphere by sharing this Beehpatata and Degh waara chaanwaran. Huge iron or aluminum pots or containers were used for cooking on the logs of wood, or coal (sighri) or stove and generous quantities of rice and curry were cooked and the ceremonial feast was then shared with friends, relatives and neighbours as a part of marriage ritual. So let me share, how I made this most wonderful Sindhi curry and rice. The above thali consists of Degh waara Chaanwaran (spiced rice), Beehpatata (lotus stem and potato curry), Gulabjamun, Roti (flatbread), Sindhi Papad, Ghogroon ji khatairn (Turnip pickle), and Kabab (fryums made from rice flour). Beeh patata (lotus stem and potato curry) Print Beeh patata ain Degh waara chaawaran Traditional Sindhi style Lotus stem potato curry with spiced rice served during marriages Ingredients For Rice 2 cup basmati rice or any brand that you generally use. 1 small (1") piece of cinnamon 2 tsp of oil 2 cloves 1 whole black cardamom (vadho photo or black elaichi) 2 -3 black pepper corns 1 Kamaal Patt (Tej Patta) Approximately 4 and half cups of water (you may need more or less depending upon the type of rice and its quality) Few drops of orange food colour (optional) Salt as per taste For Curry 2 Potatoes -Do not peel the skin. Lotus stem (roots) or Beeh. Thoroughly wash the stem and get rid of the mud.The pores of stem, if still muddy, could be cleaned with tooth picks. 8-10 ,1 cm thick pieces of Beeh. 2 Onions (medium sized) 2 tomatoes (small ) 1 small brinjal Shelled green peas, a handful Ginger about 1" Green chillies 2-3 depending upon your taste 1 /4 tsp Garam Masala ½ tsp Turmeric powder 1 tsp Coriander Powder ½ tsp Jeera powder Salt to Taste 2-4 tsp Oil Fresh coriander leaves for garnishing Method To Make Rice Pick and rinse rice few times with water, till water runs clear. Let the rice soak in water for about half hour (or 15 minutes if using Basmati) In a heavy bottom pan, add 2 tsp of oil and put all the whole spices and stir fry for few seconds. Add rice and salt and mix gently. Add water (almost double the quantity of rice) and few drops of orange colour (optional). Mix well, allow it to boil and then simmer.Cover it with lid and gently mix it for one or two times intermittently. Cook till done. Serve hot with Beeh patata curry To Make Curry Clean and cut Beeh into slanting slices and pressure cook them with some salt and water till done (2-4 whistles of pressure cooker, depending on quality of Beeh) Drain and keep aside. Clean the potatoes and cut them into large chunks.Wash and add salt.Soak in water if potatoes start to oxidise. In the pressure cooker, add 2 -4 tsp of oil and saute chopped onions. When onions turn pinkish, add chopped brinjal (with skin) and saute it till the mixture is brown in colour. Add chopped tomatoes,salt,chopped green chillies, ginger and all dry masalas. Stir and cook for few minutes on high flame and add potatoes and Beeh. Add few spoons of water if the mixture tends to stick to the bottom of cooker. After 2-3 minutes of bhunoing, add hot water and shelled peas.The water should be just above the level of Beeh and potatoes. Close the lid of cooker and wait for one whistle and then cook on lowest flame, under pressure for 2-5 min.Put off the flame. When the pressure subsides, open the lid and check for the seasoning and consistency of gravy and adjust according to your taste. Garnish with fresh coriander leaves and enjoy it with piping hot rice. 3.5.3251

The post Beeh Patata appeared first on Sindhi Rasoi |Sindhi Recipes.