Stuffed Lemon Pickle Recipe

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.


Stuffed Red Chilli Pickle Recipe

Mango Powder – 4 tsp
Big red chillies (that are for stuffing) – 240 g
Oil (heated and then cooled) – 1 cup
Roasted & powdered Fenugreek seeds – 4 tsp
Lemon juice – of 2 lemons
Red chilli powder – 3 tsp
Cumin powder – 4 tsp
Aniseed powder – 8 tsp
Mustard powder – 4 tsp
Salt – 8 tsp
Ground spices – 6 tsp

Method Of Preparation:
1.Remove chilli stems and also the seeds from within the chillies very carefully. You could use a clean hair pin from the back and do so.
2.Take all ingredients and add lemon juice along with little oil.
3.This masala must be stuffed in the chillies tightly. Then put the chillies in a jar and pour the oil on top.
4.Keep the jar for about a month.
5.Once in 2 – 3 days shake the jar.

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Stuffed Sour Mango Recipe

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.


Stuffed Idli Recipe


3 cups rice
1 cup urad washed
1 teaspoon pistachios – blanched
1 tablespoon carrot – sliced
1 tablespoon green and red bell peppers, diced
1 tablespoon roasted cashew nut
1 teaspoon kasoori methi
1 tablespoon pickle masala

How to make Stuffed Idli

  • Soak rice and urad dal and wet grind to make batter. Set aside to ferment.
  • Brush idli tray with oil. Place ingredients of the stuffing, mixed or separate in the centre of each idli space. Pour the fermented mixture over the stuffing.
  • Steam until idlis are cooked.
  • Serve hot.

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Stuffed Baigan Recipe


6 Baingan / Brinjal
1 teaspoon salt
1 onion (finely chopped)
1/2 cup ghee / vegetable oil
2 tablespoon lemon juice
2 green chilies (finely chopped)
4 tablespoon coriander seeds
1 tablespoon fenugreek seeds
2 tablespoon aniseeds
1 tablespoon cumin seeds
1 teaspoon turmeric powder

How to make Stuffed Baigan

  • Clean the baigan and slit them lengthways without halving them.
  • Roast the first four spices together and then grind them to powder and add the turmeric powder.
  • Now mix with the salt, lemon juice and green chilies to make a stuffing.
  • Stuff the mixture between baigan (bringal) and tie them back together with cotton thread to prevent stuffing escaping.
  • Heat the oil / ghee in a large frying-pan and fry the onions until light brown. Add the brinjal and cover tightly.
  • Leave to cook turning occasionally until cooked for about 20-30 minutes.
  • Serve the stuffed baigan (bringal) hot with roti or paratha.

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Stuffed Aloo Tikki Recipe


Large potatoes   :- 4

Breadcrumbs  :- ½ cups

Raisins   :- 3 tblsp

Medium onion  :- 3

Coriander leaves    :- 1 tblsp

Green chilies  :- 4

Oil  :- 3 tsp

Oil  :- For fry

Salt    :- For taste

Method of Preparation:

1. Peel and chop onion properly.

2. Wash and cut green chilies.

3. Wash, clean and chop coriander leaves.

4. Boil, peel and mash the potatoes.

5. Heat up a little oil in a pan, mix in onion and fry until soft.

6. Add in sauted onion, coriander leaves, green chilies, salt and breadcrumb and salt to the mashed   potatoes and mix it well.

7. Make eight equal parts of this.

8. Stuff each part with cut raisins, make balls and compress them.

9. Heat up the grill and shallow fry the tikkies until light brown color on both sides.

10. Serve hot with chutney and tarmarind.

Popularity: 6% [?]


Stuffed Red Chilli Pickle

240 grams big red chillies for stuffing
4 teaspoons fenugreek seeds, roasted and powdered
3 teaspoons Red chili pepper (Lal Mirchi)
8 teaspoons aniseed powder
8 teaspoons Salt (Namak)
6 teaspoons ground spices
4 teaspoons mustard powder
4 teaspoons cumin powder
juice of 2 Lemons (Nimbu)
1 cup Oil (Tel), heated and cooled
4 teaspoons amchoor

How to make stuffed red Chilli pickle:

  • Remove the stems of the chillies and then the seeds from the stem side carefully with the back of a hair pin.
  • Wet all the ingredients with lemon juice and a little oil.
  • Fill the masala tightly in the chillies and pack them in a jar.
  • Pour the oil over them.
  • Keep for one month.
  • Shake the jar carefully every 2 or 3 days.


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