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October 9, 2009

Lemon Pickle

Lemons are used to make lemonade, and as a garnish for drinks. Many mixed drinks, soft drinks, iced tea, and water are often served with a wedge or slice of lemon in the glass or on the rim. The average lemon contains approximately 3 tablespoons of juice. Allowing lemons to come to room temperature before squeezing (or heating briefly in a microwave) makes the juice easier to extract. Lemons left unrefrigerated for long periods of time are susceptible to mold.Fish are marinated in lemon juice to neutralize the odor. The acid neutralizes the amines in fish by converting them into nonvolatile ammonium salts.For medical uses, lemons are dried in the sun in al-Fayoum city, Egypt Lemon juice, alone or in combination with other ingredients, is used to marinate meat before cooking.



Ingredients :
6 fresh large Lime
1/4 cup oil
4 cloves garlic
4 tsp red chili powder
4 red chilis
10 curry leaves
2 tsp fenugreek seeds(menthulu)
2 tsp muster seeds
1/4 tsp asafoetida(Ingua)
Salt to taste.


Method :

Cut the lime into medium pieces.(Preseve the juice while cutting).

Add salt,red chilli powder asafoetida and mix well.

Next day add 1/4 cup of Nuvvula Noone(Sesame Oil) and leave it aside

Next day, add mustard seeds to 4 spoons of oil and when it splatters add menthulu and Ingua.

Add this to the pickle and mix. Store in refrigerator.

2 comments:

VineelaSiva said...

Wow pickle makes to try it dear.It came out good.Last week only i prepared it.But i add little more spice.It is little hot .

Saru said...

Thanku vineela