Wednesday, 17 February 2016

TONGUE TICKLING LEMON PICKLE Type 2

Ingredients:

Lemon fruits 10 nos
Red chilly Powder 4 tablespoons 
Roasted fenugreek seed powder half teaspoon
Asafoetida Powder one pinch
Urad dal one tablespoon
Moong dal one tablespoon
Bengal gram one tablespoon
Fennel seeds one spoon
FreshCurry leaves one cup
Split urad dal one spoon for tempering
Mustard seeds one spoon
Sesame oil 250 ml
Rock salt powdered 200 gms

Procedure:

Wash the lemon fruits and wipe the fruits with clean cloth.
Allow to dry.
Cut the lemon fruits into eight parts each longitudinally to restore the juice in the pieces itself.
Please take care .
In a dry bottle or jar, put the lemon parts and coarse powdered rock salt.
Cover with the dry white cloth and place the bottle or jar in sunlight whole day.
Shake the bottle or stir the soaked lemons with the help of dry spoon three times per day.
Repeat the process for three days.
Dry roast the dals i.e., urad dal, Bengal dal and moong  dal and fennel seeds separately.
Grind the dals and fennel seeds into a coarse powder and keep aside.
Mix the asafoetida, fenugreek powder and red chilly fine  powder with one cup of water and keep aside.
Heat the dry wok and add sesame oil.
Let the flame be in medium.
Add mustard seeds to crackle.
Switch  off the flame to avoid burning due to over heat.
Add curry leaves, and one spoon turmeric.
Pour the mixture of red chilly powder, asafoetida and fenugreek powder
Saute for a while and Switch on the flame.
Transfer all the lemon parts along with salt water.
Now add the coarse mixture of dals.
Mix well to incorporate all the ingredients evenly.
Allow to boil and cook until the sesame oil oozes out along the sides of the wok.

Switch off the flame.
Allow to cool and transfer the pickles into a dry jar or bottle.
Place cooked pickles in the sunlight for three days again.
Stir gently three times per day.
Now the lemon pickle is ready to relish with curd rice , arisiyum paruppum saatham/Dal rice
Use the dry spoon always to restore its freshness and quality.
It can be stored for more than three months.
We can refrigerate the lemon pickle for six months








GREEN GRAM VEG CURRY

Today's posting is Greengram plus chayote koottu curry. 

Ingredients:

Green whole green gram 100 gms
Chayote medium size one
Chopped shallots half cup
Sambar powder two spoons
Turmeric powder one spoon
Cooking oil one tablespoon
Mustard seeds one spoon
Cumin Seeds one spoon
Curry leaves half cup

Procedure:

Dry roast the whole Country green dal in a dry pan in medium heat.

Break the roasted and cooled green dal into small pices  in a mixer.

Wash several times to remove the husks.

Cook the broken green dal with required water, turmeric and four drops  of castor oil in a pan.

Remove the skin of the chayote with the help of peeler and cut it into small cubes.

Transfer the veggie into the cooking dal and add sambar powder and salt required

Wait for seven minutes until the chayote pieces well cooked.

Heat the tempering pan with cooking oil.

Add mustard seeds to splutter.

Add cumin seeds, shallots  and curry leaves

Allow the shallots to fry and become translucent.

Transfer the fried ingredients into the cooking dal+chayote.

Mix well

Check the taste of salt.

Add coriander leaves chopped (optional)

Remove from the flame and transfer the curry into a serving bowl.














This curry tastes good with hot steamed rice+one spoon of ghee or sesame oil.







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