Skip to main content

Whole Lemon Pickle


Ingredients

10 to 12 whole lemons
250 gms sea salt ( not the iodine kind :)
1/2 cup ghee for later use


Method

1. Arrange salt and lemon in alternate layers. The last layer should be of the sea salt.
2. Cover and keep this away for 3 months
3. After 3 months the lemons start looking like gulab jamun. ( Black round balls)
4. Take these out and wash in hot water and wipe dry.
5. Dip in pure melted ghee and remove from the ghee. Just coat it with ghee.
6.  Store in glass jars \ barni.
7.This pickle stays good for years!
8. A layer of salt may appear later. Remember that is not fungus just sea salt.
8. Great for digestion


Comments

Post a Comment

Tell us what you think of the blog

Popular posts from this blog

Eggless Vanilla Cake

Ingredients 2 cups Maida 1 cup white butter 1/2 tin condensed milk 1/2 cup sugar  2 tbsp milk powder dissolved in half cup of water 2 teaspoons baking powder 1/2 teaspoon edible soda 1 teaspoon Vanilla essence Enough aerated soda to correct the conaistency about 1/2 cup 1 pinch salt Butter paper \white paper to line your baking tin Method 1. Sift the maida,baking powder, salt and soda together three times in a sieve and keep it aside. 2. Whisk butter to a nice fluffy consistency. 3. Add both sugars and condensed milk to the white butter and whisk it all together with a hand whisk. 4. Slowly add the flour ( maida ) mixture . Fold it together. 5. Add soda slowly to the mixture to get the ribbon consistency. You might need to add lesser than the prescribed amount above. 6. Fold all the contents with a soft hand. 7. Line your cake tin with a butter paper glazed with some white butter. 8. Pre- heat the oven and bake the cake for 30 - 4...
Post a Comment
Read more

Patande - Himachali Pancakes

Ingredients 1 cup aata ( whole wheat flour) 2 cups milk 1 tsp condensed milk 1 tbsp cream or malai 1 pinch baking soda 1 pinch baking powder 1/4th tsp cinnamon powder 1/2 tsp saunf 1/2 cup sugar or to taste. Amul butter to shallow fry the pancakes Method 1. Take a mixing bowl. Add milk, cream, condensed milk, sugar and whisk well. 2. Add flour, baking soda and powder. 3. Mix well. Adjust consistency with water if the batter is thick. The consistency should be that of a pancake \ dosa batter. 4. Take a nonstick pan or a pancake pan. Add amul butter and shallow fry the pancakes. 5. Eat them with caramelized apples, plums, cherries, any seasonal fruit.
Post a Comment
Read more

Himachali Dal Mahni

Ingredients 1 cup mixed dal Take equal amounts of broken black urad dal, chana dal and one handful of black eyed beans             (chavali \ rongi) to make one cup of dal. Water to boil ( 6 cups ) 1/2 tsp haldi 1 tsp mirchi 1 tsp jeera 1/4 th tsp hing 1 ladle ghee lemon sized ball of tamarind 1 chopped onion lengthwise Green chillis 1 or 2 chopped lengthwise Ginger 1 inch chopped lengthwise Method 1. Boil the dal add salt and six cups of water in a pressure cooker. 2. Slow gas after first whistle and cook for 15 minutes. 3. Open the cooker and remove 2 cups of water from the dal. 4. Soak the ball of tamarind in this. 5. Prepare tadka for the dal. Heat ghee, add hing, jeera , haldi, mirchi and put in the dal. 6. 1 to 2 more whistles of the pressure cooker after we put the tadka. 7. When tamarind is soaked strain the water through a strainer add onions, ginger and chillis to the dal and tamarind water. This is called mahni. 8. Eat ...
2 comments
Read more