Turnip, Carrot pickle

Ingredients

  1. Turnip – cut into 4 pieces
  2. Carrot, cauliflower – as required
  3. Salt – per taste
  4. Turmeric – a pinch
  5. Black peppercorns – 4
  6. Green Chili – per taste
  7. Spring onion

Methodology

  1. Boil cut veggies in water just 1 level above the veggies
  2. Add salt  and Turmeric
  3. Give 1 boil, then simmer for few minutes.
  4. In a clean and dry glass bottle, add coarsely crushed mustard seeds or rai.
  5. Add the peppercorns, green chili, chopped spring onion and veggies which must be cool by now.
  6. Add water in sufficient quantity so that  all veggies are submersed.
  7. Adjust salt quantity.
  8. Keep the tightly closed container in sun for 2-3 days after which it is ready to consume.
  9. This pickle needs to be consumed within a week

Ref: http://sindhirasoi.com/2008/11/17/a-fool-proof-sindhi-pickle/

Til Gur Ladoo

Ingredients

  1. Black/white/mix sesame seeds  – 1 Cup
  2. Jaggery (Gur) – 1/2 cup
  3. Ginger powder – 1/2 tsp  or grated ginger – 1″ piece
  4. Coconut desiccated/fresh – 3 tsp
  5. Green cardamom powder – 1/2 tsp
  6. Crushed, roasted peanuts – 1 tbsp

Methodology

  1. Dry roast sesame seeds on medium flame. Take care to not roast much as it may lead to slightly bitter taste.
  2. In a mixer, coarsely crush sesame seeds till the count of 3 so as to not powder these.
  3. Add grated gur, ginger, cardamom powder, coconut. Grind till all ingredients mix well together.
  4. With wet hands or ghee smeared hands, roll small chunks of mixture into ladoos.
  5. This would make medium size 6-7 ladoos in quantity.

 

References:

Maajoon

Ingredients

250 gm each for dry fruits – almonds, raisins, walnuts

100gm each of small cardamoms, poppy seeds, munakka/kali draksh, gond

1 jaiphal

1 kg each of wheat flour, sugar, ghee, bland(unsweetend) mawa

 

Methodology

  1. Coarsely crush all dry fruits.
  2. Peel off cardamom skin and grind to form powder
  3. Fry gond on medium flame in ghee. Grind to form a paste.
  4. Roast mawa in little ghee till brownish in color.
  5. Sieve wheat flour and extract the husk to be discarded
  6. Roast wheat flour in remaining ghee on medium flame till it turns brownish.
  7. Add all dry fruits, cardamoms etc
  8. Make 1 string sugar syrup by boiling sugar in 3 glasses of water.
  9. Once sugar dissolves, regularly check for consistency which attains desired form within 7-10 minutes.
  10. While keeping wheat flour on slow flame and stirring at the same time, keep pouring syrup gradually
  11. In greased plates/containers, spread the mixture, flatten out and mark the pieces with knife