Wednesday, April 23, 2014

Lemon Pickle/Elumichai Oorugai

Large Lemons -5
Chilli powder-3tablespoons
Methi seeds-2teaspoons
Hing/Asafoetida - 1/2teaspoon
Mustard seeds-1teaspoon

Wash and pat dry the lemons. 
Cut them into desired size pieces. [As I had big lemons, I have cut each one into 16 pieces]
Add salt, mix it well with the lemon pieces and keep it aside for a day.  
The next day..
Dry roast the methi seeds and hing/asafoetida. Let it cool, then grind it into a fine powder.
Mix the chilly powder with the lemon pieces.
Heat oil and add the mustard seeds and let them pop-up, then add the broken red chillies, fry for a few seconds.
Now add the lemon pieces and the methi powder.
Mix everything well, cook for 7 minutes on medium heat.
Delicious and spicy pickle is ready. Let it cool completely, then transfer it to a clean glass bottle.

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Wednesday, April 16, 2014

Almond Chutney/Badam chutney

Fresh Coconut-1/4 cup
Almonds-one fist full
Green chilly-2 (adjust to the taste)
Tamarind- a tiny piece
For seasoning
Mustard seeds-1/2teaspoon
Urad dal-1teaspoon
Red chilly-1
Few curry leaves

Take coconut-raw almonds-green chilly-tamarind and salt in a mixie jar.
Grind it to a fine paste with little water.
Make the seasoning and pour it on the chutney.
Tasty and delicious chutney is ready to pair with hot idlies, dosa, pongal etc. 
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