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.

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Ranjka/Thecha ~ A Chilli Preserve

Ranjka/Thecha ~ A Chilli Preserve

In Karnataka it’s traditional to make Ranjka also known as Thecha in Maharashtra. This was true as long as Amma could manage it. There used to be pickles, jams and sauces made according to the season. So in the season when red chilles were available ranjka was made.

Not that I was keen to eat it but the pounding of ranjka in the mortar and pestle, in kannada mortar is vallu and pestle is harikol was our job. I used to start with enthusiasm and Chetana my sister, used to finish always grumbling that I never finish what I start.

Ranjka is made of red chillies and many a times garlic is not added. I had too many green chillies (never tell all the family members going out to get chillies) so I made this with green chillies. The flavours were just as hot!

Keri Ki Launjee/ A Raw Mango Preserve

Keri Ki Launjee

I love mangoes both raw and ripe mangoes so when I picked up the book of Marwari Vegetarian cooking by Sanjeev Kapoor I jumped with joy. Valli announced MAngo Mania  as a theme. Finally all my pictures will have a draft. This is a cause for celebration!!

Since, I had Marwari neighbours as a kid, this was an opportunity to re- explore old tastes, revive old memories. The process was started by Vaishali I plan to continue…

This Keri ki Launjee is made using unripe mangoes which are good to beat the dessert heat.  This preserve, a sweet pickle can be preserved for a long time.

Curry Leaves Chutney

The other day my best friend Sheetal called on me.

She came bearing gifts……. a big plastic bag full of curry leaves, lovely green and delightfully aromatic just for me.

Apparently her neighbour had pruned her tree and was distributing the leaves. “Tu kide tari karbare sha” she told me which translates to make something delicious. There was one bigger bag for the Office distribution.

A houseful of guests was not the best time to take pictures but making this delicious chutnipudi was easy under hubs Maushi’sguidance.

Water Melon Rind Preserve

Every Sunday hubby and I make a trip to the local market.

It’s become a ritual. But this Sunday he went alone as I had a meeting to attend and he came back with a watermelon which he cut immediately. The red fruit went in the bowl and the white and the green skin in a plate ready to be thrown out.

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.

Ambe che Satt or Mango Jam

Hi All!! I am back after a long long break!!   

I missed you all a lot !!

I know my reading list is miles long but slowly and surely I will read all of them. 

I have always loved mangoes in all shapes, forms and sizes ripe as well as raw!! so in the  last two months I have put on enough weight which I am finding a bit problematic especially when I am to discover that I do not fit in last years rain clothes!!:)

In Rome like Romans be so this time I decided to make "Ambe che Satt" or Mango Jam. A typical Goan preserve of mangoes.

Knowing my family's dislike for sweets I brought only two Mussara mangoes,  these are special kind of mango  available in Goa for jams. I also added one Alphonso as I could not resist it.

Ingredients:

3 mangoes pulp about 500grms

1 1/2 cup (katori) about   180 grms sugar

Method:

1.  Transfer the pulp of the mangoes in a thick bottomed pan. (I used the pressure pan).
2.  On low flame heat the mangoes. Stir constantly. Please be careful as the jam bubbles and splatters. The burns from the process are painful.
3.  When the pulp leaves the sides of the pan and becomes a bit translucent add the sugar and stir.
4.   Heat for about 4-5 minutes and switch off the gas. Let it cool a bit in the pan.
5.   Transfer to a steel container.

I am told that it lasts for about a year in out of the fridge but I am not taking any chances and hence it goes in the fridge.

Raw Mango in Salt

We have "Amli" and "uman" that is raw mango preserved in brine and fish curry with rice at Kaki's place.

Before I made these beauties I rang her up to confirm the method.

 Her Daughter-in-Law Sharayu(she is my friend too)  brought the stones and guided me as to arrange the mangoes in salt. Thanks Sharayu you are great.

Since I did not have a big enough plastic tub to accommodate these raw mangoes and the stones to weigh them down  I put them in the big strong plastic bag. 

 8 days under the rock and these are ready.Then transferred them to the bottle.. For 30 mangoes I used a bit more than 1/2 kg of coarse salt.

Serve with rice, steaming hot,daal, pickle and papad tastes as good!!