zero 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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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!

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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

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Basar Ji khatain| Onion Pickle| No Oil Pickle

Alka Keswani — Fri, 13 Apr 2012 20:06:39 +0000

Basar Ji Khatain (Basar = Onion, Khatain = pickle, in Sindhi) or ‘Paariyan waari Khatain‘ (water based pickle ) is my most favorite pickle for various reasons. Firstly Onions are my favorite. I love the crunch of onions when added to salads, sandwiches, chaats, paavbhaji etc. Secondly, many people are afraid of making pickles at home because pickles, when not handled properly tend to spoil pretty soon. Not the case with this pickle..the fungus and molds do not appear in the scene here. The worst thing that could go wrong with this pickle is that it may get too sour and change colour to blackish when stored for longer periods. But it seldom last that long. Also generally pickles are very spicy, and most recipes call for enormous amount of oil to preserve the fruits or vegetables. But this pickle is oil free. Most pickle recipes demand various spices, some are easy to fetch while others are hard to locate, especially if you stay away from India or at places where there are few Indian stores. This recipe calls for very few ingredients and those are easily available in your pantry. Majority of pickles need to be stored in sunlight for number of days till they get mature. Also there are some pickles that take as long as few weeks to few months for maturing. This one hardly needs 2-5 days (Indian weather) to be ready to eat and maximum of 7 days if weather is not favorable in your part of the world. Do you need any other reason to make this pickle?..yes ?? Ok..here is another one…..this is a damn tasty, tangy pickle 😉 Note: This Recipe of mine, was published in Mumbai Mirror ( Edition: 12th February, 2012). BTW, all the links of articles related to SindhiRasoi, that are published in various magazines and newspapers, till now, are available here. Onion Pickle in Mustard Water: (Always make this pickle in small quantities) Print Basar Ji khatain| Onion Pickle| No Oil Pickle Rating 3.0 from 2 reviews Prep time: 20 mins Total time: 20 mins Traditional Sindhi Pickle of Onions Pickled in Mustard seeds and water, flavored with fresh green garlic. A zero oil pickle Recipe. Ingredients Baby Onions ( Red onions or white or spring onions ) 500 gm Turmeric powder 2 heaped tbsp Red chilly powder 2 tsp Yellow mustard seeds 3tbsp Salt Approx 2 tsp (more or less). Fresh garlic 25 gm (with green stalks) Water (preferably boiled and cooled) Method Peel baby onions and rinse well. Slit the onions at the broader end to make a *+* Coarsely pound the yellow mustard seeds.Chop the fresh garlic along with green stalks Take a sterilized, airtight jar (preferably of glass or porcelain) and mix all the ingredients (The water must be above the levels of Onions) Keep the jar in sun light or at warm place for 2-3 days.The pickle is ready to be consumed now ! If fresh garlic is unavailable, you can add green stalks of spring onions or even chives.For that missing garlic flavor, just add 2 cloves of crushed garlic. Notes The same pickle could be made by using carrots (cut in 2" pieces, spring onions, turnips etc.To hurry the pickling process, just blanch the vegetables in hot water with some salt and turmeric powder.Cool and proceed with the remaining steps) In absence of yellow mustard seeds, black mustard seeds can be used, but these tend to impart greyish colour to the pickle) Since there is no oil or high- salt content, this pickle has a short shelf life. Hence it is to be made in small batches, and consumed within 15 days if refrigerated or 7-10 days if kept without refrigeration. 2.2.5 Since I have used Spring onions along with Red onions in this Pickle, this goes to Dear Pooja of My Creative Ideas for one of my most favorite event “Vow~ Vegetable of the Week”. Pooja is back to blogging after a long hiatus and this time she has chosen ‘Spring Onion‘ for VOW. So if you are cooking anything with Spring onions, do participate in this event by sharing your recipes with her.

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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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