Lemon Pickle

Lemon pickle is a yummy Indian side dish.I have tasted this with Indian Cuisine.Thank you Face book Group Curry Lovers for the recipe.My Lemon Pickle came nicely & tasty.




IngredientsLemons - 2-3
Ginger - 1 inch piece
Chilly powder 2-3 tbs
Fenugreek seeds - 1 teaspoon
Mustard seeds - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Sesame oil /vege oil - 6 tablespoons
Salt - to taste

Method
Take juice of 1 lemon.Keep aside.




Boil water.Add other lemons in hot water for half an hour. Drain, wipe them dry and cut lemons into small pieces.






Peel and finely chop ginger. Dry roast fenugreek seeds, cool, grind to a coarse powder .Add chilli powder.Mix all with the lemon.Also add the lemon juice too.



Heat oil in a pan, add mustard seeds and stir-fry till it crackles.Add lemon pieces, turmeric powder and salt. Reduce heat and cook for ten minutes, stirring frequently. Stir well and remove from heat. Cool, pour into sterilized bottles and store in refrigerator.

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Nonya Acchar (A vegetable pickle in Malay/Chinese style)

This Nonya Achchar is always good with chinese fried rice.It is bit spicy & sour too.

Ingredients

• 500g cucumber, cut in to pieces,(remove the soft centre)
• 150g cabbage leaves, cut into small squares
• 150g carrots, cut into  strips
• 150g long beans, cut into  strips
• 200g cauliflower, cut into small pieces
• 50g dried prawns, soaked and pounded
• 3 red chillies halved & cut into pieces
• 3 green chillies halved & cut into pieces
• 50g young ginger sliced
• 3 cloves garlic chopped
• 3 shallots chopped

Grind:

• 10 fresh chillies
• 5 dried chillies
• 10 shallots
• 5 cloves garlic
• 2cm fresh turmeric root
• 1 tbsp sliced galingale (lengkuas)
• 3 candlenuts (buah keras)
• 2cm cube toasted belacan or 1 tsp belacan powder
• 1 stalk lemon grass, sliced finely

Vinegar mixture:

• 100ml vinegar
• 200ml water
• 5 to 6 tbsp sugar
• 1 tsp salt
• 125g crushed peanut candy or 100g roasted peanuts, skinned and pounded
• 4 tbsp roasted sesame seeds

For scalding vegetables:

• 600ml water
• 400ml vinegar
• 2 tbsp salt
• 2 tbsp sugar

 

Method

Rub cucumber slices with 1 tbsp salt. Leave aside for one hour. Wrap in clean towel or muslin cloth and squeeze out excess liquid. Place cucumber slices on a tray and sun for two to three hours (this makes the cucumber crunchy).

For the other vegetables, sun them separately in trays for one to two hours.

Bring water, vinegar, salt and sugar for scalding vegetables to a rapid boil. Blanch the vegetables, one type at a time: dip cucumber and cabbage in boiling mixture for two to three seconds; scald the rest of the vegetables - except chillies - for eight to 10 seconds. Drain vegetables at once in a colander.

Heat oil in wok and fry the ground ingredients until fragrant and the oil begins to separate. Stir in vinegar and water. Add sugar and salt and bring to a boil, then leave to cool completely.

Stir in dried prawns, ginger, shallots and garlic and all the prepared vegetables. Remove and store in a porcelain jar or a clean, dry glass jar. When about to serve, mix in peanuts and sesame seeds.

I found this recipe from the website http://kuali.com/recipes/view.aspx?r=208 .Pl follow the link.

Lime Pickle

This is my easy way of making lime pickle.mmm yes easy & tasty too.It will add some good taste to your rice & curry.

Following is the ingredients for the recipe.

Ingredients:

6 fresh lime
6 tsp salt or salt to taste
1 tsp cumin seeds
1 tbsp mustard seeds
1 tbsp fenugreek seeds
10-15 dried red chillies, we can use chilly powder instead

Method

Cut 3 of the limes & take the juice.

Then cut the remaining lime into small pieces

Dry roast the cumin, mustard, fenugreek, and red chilies and grind to a powder.Put lime pieces in a glass or plastic bowl and add salt &  grinded spices & mix well.Add the remaining juice too.

Heat 2 tsp. oil and fry 1 tsp. mustard seeds. Add the pickle into it and mix well.

Store the mix in a glass bottle & keep 3-4 days to preserve under sunlight.After 4-5 days,it is ready to eat.& keep the bottle in a fridge.