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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My Favorite Turnips and a Request

Alka Keswani — Tue, 21 Sep 2010 15:35:51 +0000

First a request…Have you ever followed a recipe from this site? Do you cook the Sindhi Style food, after reading the recipe from this blog? If yes, would you like to cook again , any recipe from this blog, click it (No, we are not seeking professional pictures, you can even click with your Cellphone) and mail it to Ria . Check the details at Ria’s blog. where she wants you all to cook the Sindhi food, following the recipes from Sindhirasoi.People who do not have any website of their own, can simply Email, the picture of food cooked, along with the name and link of recipe. For example, if you have cooked Kadhi chaawal following the recipe from this blog, then along with the picture clicked by you, write “Kadhi Chaawal” and provide the link (http://sindhirasoi.com/2008/02/10/sindhi-kadhi/) in the email and send it to airmathew AT gmail DOT com Kindly Do participate….if you have any queries just contact me using contact form Update: This event is closed now! Many thanks to those who participated! Now Coming to the recipe of the day…. Talking about my favorite food always make me happy 🙂 Turnips….well, strangely, I love turnips a lot…along with bitter gourds, bottle gourds, Apple gourds and did I mention turnips??? Lol….I just can’t resist buying these vegetables and generally cook these the way my mom used to, without feeling the need to try out other ways to cook with the above mentioned vegetables. So generally (or for surely) turnips at our home are just made in two ways…..either the turnip pickle or Chithyal Ghogrunh (Mashed Turnips ). I love this traditional home style cooked turnip curry flavored with fresh green garlic. This gets cooked in a jiffy and tastes best with Khichdi/ Patri Khichdi, Juar Jo dhodho etc. Recipe Video of “How to make Sindhi style Turnips (Shalgam/Gogrun) ki Subzi”: Recipe for Chithyal Ghogrunh or Mashed Turnips: Print Chithyal Ghogrun|Mashed Turnip curry Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Serves: 3 Mashed Turnips curry,a famous Sindhi style of cooking turnips to make a healthy and delicious Subzi ! Ingredients Turnips around 500 gms Onion 2 Tomatoes 2 Green chillies 2 or more as per your taste Ginger half inch piece. Salt Turmeric powder ¼ tsp Coriander powder 1 tbsp Chopped Fresh Garlic (Sayi Thoom in Sindhi) 2-3 tbsp Oil 1-2 tbsp Coriander leaves to garnish Method Rinse well, peel and chop turnips roughly. Peel and chop onions and fresh garlic. In case you do not have fresh garlic, just use crushed cloves of regular (dry) garlic (around 5 cloves) . Now in a pressure cooker, take 1-2 tbsp of oil and saute onions till light brown. Do not let onions turn too dark. Add chopped tomatoes,crushed ginger, green chillies, salt and stir well. Add chopped turnips, fresh garlic (or dried one, which ever is available), coriander powder and turmeric powder and give it a good mix. Saute it for some time, till the mixture starts sticking at the base of cooker, sprinkle some drops of water and Bhuno again, for 3-4 minutes. Add about half a cup of water and mix well. Close the lid of pressure cooker and wait till pressure of cooker is released for 2-3 times (2-3 whistles). Let it cook for couple of minutes on lowest heat Later, check the consistency of the dish, as it is supposed to be semi dry (Check the picture).Put it back on the flame if there is still any water remaining. Just mash it lightly with a back of spoon till a mushy mix is obtained. You can sprinkle some garam masala powder, but I like the taste, just without any such spice. Garnish with coriander leaves and serve. This is generally eaten with Jowar (sorghum)Doda (Unleavened flat bread or jolada roti or Bhakri ) along with Lassi or chaach (buttermilk) Or else with soft Khichdi rice cooked with handful of Dal like unhulled split moong dal or urad dal,with some salt and turmeric powder.Enjoy! 2.2.1

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Gogru Ji Khatain|AlifBe~48

My Favorite Turnips and a Request