Wednesday, 26 November 2014

Spiced Lime Pickle/Lemon Pickle without Oil

Spiced Lime

I have my Mom’s cookbook, rather the cookbook that my Father had presented my Mom. It was his way of telling her that he liked food to be cooked in different ways not just the regular Karnataka Style.

 The cookbook had a cover when I flicked it, yes my sister does not know about the book and my brother was too small and of course my bhabhi, she has no clue!!! :D

This was in the pickle section, I realised that Amma used to make this delicious pickle and I do not know if she read this in the book or it’s a traditional recipe! I have made this pickle too often to read the recipe.

If you are like me left with pieces of lime, ginger or ginger then add them in a clean bottle. Sprinkle salt in the bottle on a regular basis. You will have delicious pickle ready.

This is my lemony entry for Blogging Marathon #46.
Spiced Lime

Spiced Lime Pickle/Lemon Pickle without Oil

Ingredients:

  • 24 lime
  • ½ kg green chillies
  • ½ kg ginger
  • 1 tsp turmeric
  • 3 tblspn salt, heaped
  • A big dry bowl
  • Clean and dry glass bottle

Method:

  • Wash and dry the lime.
  • Similarly wash and dry the ginger pieces.
  • Cut the lime in 8 pieces and drop them in the dry bowl.
  • Peel and cut the ginger in small pieces add them in the same bowl as the lime.
  • Cut the green chillies in small pieces add them in the same bowl as the lime.
  • Mix 2 tblspn salt and turmeric in the bowl and mix well.
  • Sprinkle salt in the jar.
  • Put the jar in sun everyday with a clean muslin cloth tied on top. Do this for 6-7 days. In case you don’t have sunshine then you will need t 15 days for the pickle to get ready.
  • Stir the lime daily by shaking the jar.
Notes:

  • My Mother-in-Law added slices of karela/bitter gourd too. It was tasty and not bitter.

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Tuesday, 25 November 2014

Preserved lemons or l'hamd Marakad

Preserved lemons or l'hamd Marakad

Recently we have done a Mega Marathon on International Cuisine for the alphabet M I was seriously considering doing Morocco and this delicious lemons called preserved lemons what is called l'hamd marakad.

However this is also called preserved lemon or lemon pickle is a condiment that is common in Indian and North African cuisine. It is also known as "country lemon" and leems.

In Morocco this is essential a Moroccan condiment and used to enhance many Moroccan dishes both as a garnish and as a key ingredient.

In Morocco people use doqq or boussera lemons, which are sold as citron beldi. Outside of Morocco, Eureka or Meyer lemons are favoured but any variety will work.

Hence I have used the lemons from out tree these are not so thin skinned as there were no lemons available in the market. However I needed to a little 6 weeks a little more time than 4 weeks recommended. Also since these lemons were juicy I did not add any lemon juice. However I have included it in the recipe.

You must be wondering why I am talking about lemons then for Blogging Marathon  this week I have chosen Lemon Recipes!!

Preserved lemons or l'hamd marakad

Recipe Source: here 
Ingredients:
  • 5 lemons, washed and dried
  • 2 lemons
  • A clean glass jar big enough to accommodate the lemons
  • ¼ to ½ cup salt
Preserved lemons or l'hamd Marakad

Method:
  • Remove the stems and cut off the tips.
  • Cut each lemon lengthwise into quarters cut about ¾ of the way in this way the quarters will be attached at the base.
  • Fill the lemons with salt bring them together and place them in the jar.
  • Pack the lemons very tightly.
  • Press the lemons as you add them to the jar to release their juices.
  • Add the fresh lemon juice (if using) add a lot of salt.
  • Cover the lemons tightly, and set aside in a cool, dark place.
  •  I opened the jar and compressed the lemons to release more juices every day.
  •  You can add more lemon if you in the first week or until the lemons are submerged in juice.
  • The lemons will be pickled and ready to use in about four weeks to five weeks, once the rinds are very soft.
  • Once you open the jar transfer the jar to the refrigerator. These will keep good for several months.
  • When you want to use the lemons Rinse the lemons before using to remove excess salt and any film that may have formed in the liquid.
  •  Use the rind, finely chopped, in salads, in tagines, stews and sauces.
  •  Remove the seeds and use the quarters, with or without flesh. The flesh will impart a stronger lemon flavour.



Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Monday, 24 November 2014

Split Lemon Bread

Split Lemon Bread

As I waited for in my doctor’s waiting room I was leafing through a Mind & Body magazine. One that caught my eye was Split Lemon Bread especially since I had signed up for Lemon recipes and I had only two and this simple one had to be my third one.

I was not happy with the bread and wanted to bake again but could not. Now its time to post for Blogging Marathon #46 and I am not ready so this old picture will have to do.

Split Lemon Bread

Ingredients:
  • ½ cup or 100 grms butter
  • 1 cup or 200 grms sugar
  • 2 eggs
  • 2 tblspn or 30 ml lemon juice
  • 1 tsp or 10 grms lemon zest
  • 1 ½ cup or 300 grms maida/APF
  • 1 tsp baking powder
  • 1 pinch salt
  • ½ cup or 100 ml milk

For glaze: 
  • ½ cup or 100 grms icing sugar
  • 2 tblspn or 30 ml lemon juice

Method:
  • Grease a 9x5 loaf mould and preheat the oven to 180°C.
  • Sift the maida, baking powder and salt.
  • In a large bowl cream the butter and sugar till light and fluffy.
  • Beat the eggs, lemon juice and lemon zest.
  • Gradually stir in the sifted flour mixture and the milk alternatively.
  • Beat well after each addition.
  • Bake for 35 minutes or until the toothpick comes out clean.
  • Mix the glaze ingredients.
  • Remove from the pan immediately brush the glaze.
  • Cool on a wire rack.
  • Serve warm.


Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Saturday, 22 November 2014

Garlic Cheese Dip

Garlic Cheese Dip

One evening we were to go out for dinner in local hotel that has a buffet. Hubby told me he had invited one of his friends!

Since I know the man for 27 years I was wondering who he was inviting and then at the hotel he introduced me to Felix Da’silva…

I tell you the man is wow! What an amazing recipes he shared! I wish I had the presence of mind to switch on the recorder to hear him speak.

Later on he shared this delicious garlic dip and strawberry jam.

He was to demonstrate the making of the dip in my kitchen, but unfortunately we could not so he shared the recipe with me!

I promise you it’s a from the lips to the hips recipe so beware!
Garlic Cheese Dip

Garlic Cheese Dip

Ingredients:
15 flakes of garlic big flakes
1 tblspn oil
25 grams butter
½ tsp parsley
¼ tsp salt
2 cubes Amul cheese, grated
200 ml Amul cream
1 slice Britannia cheese
Method:
Chop the garlic fine.
Heat the oil in a thick kadhai/wok.
Add the garlic and fry till the garlic turns brown.
Add the butter, parsley and the salt mix.
Add the Amul cheese and melt. The cheese melts almost immediately.
Add the 200 ml Amul cream. Stir and blend.
Add the Britannia cheese slice shredded.
Stir and serve with the French baguette, crudités.

Notes:
The girls used some more milk and made a thinner sauce and eat it with pasta.


This goes for the November Week 4, Cooking from Cookbook Challenge  Group.


Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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