11.2.11

Plain Lemon Pickle Recipe

Ingredients:
Lemons – 25 Nos.
Salt – 6 tbsp

Method Of Preparation:
1.First you have to prick all the lemons using a sharp needle.
2.Then put them in a jar along with the salt. Keep this jar in sun for about a month. The lemons will turn golden brown and this indicates that the pickle is ready.
3.You can keep this pickle for 2 years.

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11.2.11

Pumpkin Pickle Recipe

Ingredients:
Salt – ½ cup
Pumpkin – ½ kg
Mustard Oil – 1 cup
Mustard powder (coarsely ground) – 30 g
Red chilli powder – 2 tsp
Fenugreek leaves (coarsely ground) – 2 tsp
Turmeric – 1 tsp

Method Of Preparation:
1.Slice the pumpkin lengthwise along with the skin.
2.Place them in hot water. Let stay for 10 minutes.
3.Put them in a strainer. Let the water drain. Then cool the slices.
4.Mix all ingredients of this recipe with oil. Then rub this paste on pumpkin slices.
5.Place them in a jar. Leave the jar for 3 days in a warm area. Everyday shake it once till they become tender.
6.After four days the pickle will be ready.

11.2.11

Sliced Mango Pickle Recipe

Ingredients:
Glacial acetic acid – 3 tsp
Raw mango (in slices form) – ½ kg
Onion seeds – 1 tsp
Turmeric – 1 ½ tsp
Aniseed – 1 tsp
Red chilli powder – 1 ½ tsp
Salt – ½ cup
Mustard oil – ½ cup

Method Of Preparation:
1.Take mango slices and rub salt on them. Keep aside for eight hours.
2.When the mango pieces leave water, remove them. Add glacial acetic acid to the water.
3.Mix the other ingredients together and rub them over the mango slices. Then pour the water of mangoes in which you added acetic acid on top.
4.Then add oil.
5.Keep it for a week. Shake daily.

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11.2.11

South Indian Lemon Recipe

Ingredients:
Sugar – ½ cup
Lemons – 750 g
Powdered Fenugreek seeds – 3 tsp
Salt – ¾ cup
Red chilli powder – 2 tsp
Mustard oil – 1 cup
Lemon juice – ¾ cup
Asafoetida – ½ tsp
Mustard seeds – 3 tsp

Method Of Preparation:
1.Cut each lemon in 8 pieces. Rub salt over them and keep them in a jar for 1 week.
2.Shake the jar everyday.
3.Take a pan and heat oil in it. Then cool a bit and add mustard seeds and asafoetida. Immediately cover the pan.
4.After the oil cools pour it on the lemons along with chilli powder, fenugreek powder, sugar and lemon juice.
5.The pickle will be ready in a week’s time.

11.2.11

Stuffed Lemon Pickle Recipe

Ingredients:
Lemon juice – 1 cup
Lemon – 1 kg
Salt – 12 tbsp
Nutmeg – ½ level tsp
Black salt – 3 tsp
Cloves – 8 Nos.
Roasted Asafoetida – 1 tsp
Pepper – 4 tsp
Big cardamoms – 2 Nos.
Cumin seeds – 2 tsp
Cinnamon (powdered) – ½ tsp
Red chilli powder – 3 tsp
Dry ginger powder – 2 tsp
Coriander powder – 2 tsp

Method Of Preparation:
1.Keeping the base intact, slit all the lemons into 4. Remove their seeds.
2.All dry ingredients have to be ground together finely.
3.Stuff the lemon pieces with this powder and then place in a pan. Then on top pour lemon juice.
4.Turn on the heat and cook till the juice comes to a boil.
5.Then cool it and place the pickle in an airtight jar.
6.This jar must be placed in sun for four days. Shake it everyday.
7.The pickle is ready for serving after two weeks.

11.2.11

Spicy Onion Pickle Recipe

Ingredients:
Salt – 1/3 cup
Button/ Small onions – ½ kg
Green chillies (slit) – 16 Nos.
White Vinegar – 2 cups
Peppercorns – 16 Nos.
Cinnamon – 1” piece
Cloves – 4 Nos.

Method Of Preparation:
1.First peel onions. Rub salt over them and let aside for a day.
2.Drain off the salt water.
3.In a pan boil vinegar with other spices. Add green chillies and onions and bring to a boil.
4.Cool it and then store it in a jar.
5.Lay it aside for 4 days then it is ready to serve.

10.29.11

Stuffed Sour Mango Recipe

Ingredients:
Mustard oil – enough to cover mangoes
Raw mangoes – 1 kg
Turmeric – 1 tsp
Mustard powder – 90 g
Thymol seeds – 1 tsp
Salt – 150 g
Aniseed – 3 tsp
Onion seeds – 15 g
Ground spices – 4 tsp
Red chilli powder – 2 tsp
Fenugree seeds – 30 g

Method Of Preparation:
1.Roast onion seeds, aniseeds and fenugreek seeds. Then grind them coarsely.
2.Wash the mangoes and dry them well.
3.Make 4 cuts in the mangoes. Keep the base intact. Remove the stones from within.
4.Mix turmeric, salt, mustard powder, red chilli powder and ground spices. Using a little oil make a paste from them.
5.Fill this paste in the mango slits.
6.Place the mangoes in a jar and pour oil on them. They must be covered with oil.
7.Then place a cover on the jar and make it airtight.
8.This jar should be kept under the sun for four days. Shake daily.
9.Then place aside the jar for about a fortnight before serving.

10.29.11

Sweet & Sour Lemon Pickle Recipe

Ingredients:
Cinnamon – 1” piece
Lemons – ½ kg
Cloves – 4 Nos.
Sugar – 1 kg
Red chilli powder – 2 tsp
Water – 1 ½ cup
Salt – 3 tbsp

Method Of Preparation:
1.First peel lemons. Then dice them and take off their seeds.
2.Put salt on the lemon pieces.
3.Make sugar syrup and get it to a half – thread consistency. Then add red chilli powder, cloves, cinnamon, pepper and the lemon pieces. Cook them till they boil.
4.Then cool them, put them in a jar. Lay aside for 1 week, and then serve.

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10.29.11

Sweet Mango Pickle Recipe


Ingredients:
Onion seeds – ½ tsp
Raw Mangoes (peel & thinly slice them) – 1 kg
Sugar – 2 ¾ cup
Salt – 120 g
Fenugreek seeds – 2 tsp
Turmeric – 1 tsp
Aniseed – 2 tsp
Red chilli powder – 1 ½ tsp

Method Of Preparation:

1.Assemble all ingredients needed, mix them together. Then put them in a clean and dry jar. Cover with a tight – fitting lid.
2.Keep the jar in the sun. Shake everyday.
3.The pickle is ready when mangoes become soft.

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10.29.11

Sweet Tinda Pickle Recipe

Ingredients:
Salt – 30 g
Tinda (peeled and cut in big pieces) – 1 ¼ kg
Vinegar – 1 cup
Red chilli powder – 3 tsp
Mustard oil – 1 ½ cup
Black pepper – 2 tsp
Jaggery – 180 g
Mustard powder – 8 tsp
Onion – 2 Nos.
Ground spices – 3 tsp
Ground ginger – 2 tsp
Tamarind – 60 g

Method Of Preparation:
1.Soak tamarind in the vinegar.
2.Grind onion and garlic.
3.Heat the oil and let it be smoky. In it fry the onion and garlic paste. Let it turn light brown.
4.Then add in red chillies, tinda pieces and ginger.
5.Then stir in pepper, crushed jaggery, salt, soaked tamarind, mustard and spices. Cook for a while.
6.Then cool and put them in a jar. Leave the jar in sun for three days. You must shake the jar daily.
7.5 days later the pickle is ready for serving if its summer. In winter the pickle will be ready in a week’s time.