Sindhi Rasoi

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 share 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 water . Most common veggies used for this pickle are Whole Onions(small sized) , Turnips , Carrots , and chopped onions (chunks of onion)

Aur mein Ghogroon ( Turnips )

Ingredients

• Turnips 5
• Mustard seeds 2 1/2 to 3 tspns
• Salt about 1 1/2 tspn
• Fresh green garlic 3-4 bulbs and leaves(whole)
• Red chilly powder 1 tspn (better trust your instincts)
• Turmeric powder 1/2 tspn

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 1/4 tspn of turmeric powder , 1 tspn of red chilly powder , chopped fresh green garlic and close the lid.Shake the jar well so as to mix the ingredients properly.This is how the Raw pickle will look !



• 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(rice porridge)

Now time to SHOW OFF my possessions…errr I mean the Awards ! Vidhya of  Vidhas 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 !

This mango jam or as we call it MURBA in sindhi,is a jam like preparation,made from raw mangoes and this is my entry for WBB# 22 Mango madness.

Mango….It is hard to describe what does a mango means to a Mango-eccentric person like me.Those who knows what does eating a ripe,juicy,sweet alphonso means,surely knows what does heaven means We in India ,specially in Mumbai are blessed  to have such a great variety of mangoes.Alphonso,Badam,Totapuri,Rajapuri,Daseri,Langda…..U name it,we get it here in Mumbai.No childhood have grown without sucking those tangy Kacha Kairis(unripe mangoes) with salt and red chilly powder, eating outside school gates(Don’t know about boys,but female folk will nod in yes for sure).Almost all of us have those fond memories of relishing sweet mangoes in hot summer afternoons.I remember my childhood as enjoying the succulent portion of mango attached to its seed,without being bothered about the mango juice trickling down the arm.Who cares for the food etiquettes when you are enjoying the King of fruits?

So here is one more way of having your mango Murba is a grated Mango pickle that is sweet and bit tangy.  it has the consistency of a marmalade but with lots of grated slivers of mango in it. It could be compared with the Chunda made by Gujratis,in its appearance and ingredients,but the difference lies in its taste(Chunda is more authentic and tasty)and the time of preparation(chunda is sundried for 40 days,while this one is instant).It could be used as  spreads  onto anything and can be used as a relish. One can enjoy this with,koki or parathas too So here is Recipe of this mango jam,which comes from my Ma-in-law.I am sure whoever makes it, will love it! Now what are you thinking ?Just go and grab some raw mangoes ,there’s no better way to make use of this sultry summer,except making lots of this jam and storing to last for whole year

Ingredients:

Method: