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!

 

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!

 

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!

 

Cranberry Sangria`A mocktail

Cranberry Sangria

Just when I was wondering if I should take up one more blogging marathon (I had out of curiosity seen the themes) as I know May is the month were things go totally out of hand. Thanks to holidays and visitors. I saw this delicious Cranberry Sangria on 365 days of cooking! I loved it so much that I copied her style of the picture too but mine is nowhere close to hers!

The fact that it’s hot and the girls prefer juices to food had me bookmarking it. Once they had this Apple Sangria they kept asking for more.  In no time we had not just 3 but 4-5 mocktails.

Eggless Lemon Curd

Long time ago one of our friends Vivek who lives in the UK had mentioned about this delicious lemon curd. Curious I searched for the recipe and somehow the procedure listed out put me off. It seemed too complicated and eggy and what if no one eats it questions plague me and I gave up.

Now after a long time I searched was for the eggless lemon curd recipe.

Bridal Shower~Water Melon Granita

There are few moments in life that you cherish like the baby’s first smile, first love, when you marry the person you love and respect!  

Every girl dreams of marrying her hero and hand in hand you embark on a new unknown path with dreams in heart and sparkle in the eyes, where nothing else matters but the love for each other.

From the title you all must be aware that I am talking of someone getting married yes. Who is the lovely bride ….but Aarthi of Yummy Tummy; she is marrying the Man of her dreams in the month of the17th of May,2012.

For any celebration friends and relatives gather more so for a wedding. Where there are celebrations, both before and after the wedding there is food.

 Since we cannot be all present for the wedding what do we Foodies do? We cook up a virtual Bridal Shower!!

 Cook what? From where? From Yummy Tummy of course!!

So here is our treat, blessings and good wishes to the Bridal Couple.

Hope you enjoy the party Aarthi.


Here is what we have all cooked up.

So here with Cheers to Aarthi and the Bridal Shower group.

Wish you both a Very Happy Married Life!!

Cup Cakes~A Blog Hop

Blog hop this time Radhika has paired me with Priya of Now Serving!

If you know not Priya then you are missing deliciously simple recipes conceived out of a Mother’s love to nourish. Do visit her.  She is a multifaceted personality always helping others. She was one of the many who guided me when I started out from anonymous blogger to the present day avatar.

Now choosing from Priya’s place is difficult for I was like a kid in the sweet shop. But my niece had come over with her mom for just 2 days.

Palak Salad 2

I was to post a soup recipe today but there is a small hitch I have not made it as yet. I cannot decide if I want to make Lung Fung Soup or Hot and Sour as I want a Chinese soup.

Given a choice Hubby will say Sweet Corn, Elder one something exotic which though a challenge is not what I want to make and younger one Tomato Soup. So I am feeling like Atlas right now.

So folks bear with me and try this salad. It’s again, oh no as kids said, palak/spinach   and potatoes but a Tarla Dalal one! Put an end to the girls’ protests too! J

Well I put up with the garlic too just because it was Tarla Dalal recipe! Made a few changes which I have marked. also I have omitted the milk powder as I don't like the smell of it you can use it if you want about 2 tblspn. 

Limbu Sherbet/Lemonade

Limbu Sherbet or Lemonade is Akanksha’s favourite drink so much that I have to hide the blessed thing from her.  So when my friend sent me a bag full of lemons there was no other choice but make Limbu Sherbet.  So without much ado let’s get down to what I have done.

Ingredients:

1 cup lemon juice, freshly squeezed

2 cups sugar

1 cup water

½ tsp salt

Food colour of you choice (optional)

Lemon essence (optional)

Method:

1.     Mix sugar and water, heat it when it comes to a rolling boil switch off the gas.

2.     Cool the mixture completely. Strain.

3.     Strain the juice in another vessel.

4.     Now mix the fruit juice, colour & essence if using.

P.S. in case you are using any other juice like say pineapples add 6 grms citric acid to the water and sugar mixture 7 boil .

You can also use potassium-meta-bisulphate as a preservative. I generally avoid it.