Saturday, October 17, 2015

Lemon Pickle| Naranga Achar| Nimbu Achar is an easy to make pickle which lasts months if it is prepared and preserved well. I have prepared this lemon pickle around three weeks backs and the pickle is now just yum. The peel is so soft and it is saucy type of pickle. Previously i have tried many lemon pickles always i found the peel is thick after a month too. I like the peel of the lemon pickle so i am so particular about that and i want saucy type not the dry ones to eat with curd rice. I am so happy with this recipe which i got the softer peel and also more sauce.
If you have juicy type of lemon you get more sauce, i have prepared this pickle with dry lemon which has not matured well. Some lemon was hard and has got the green colour peel. Even though mine was saucy if you prepare with well matured ones you get nice saucy pickle.

Lemon Pickle

INGREDIENTS:
Lemon-25 nos
Oil- 1/4 cup
Fenugreek seeds- 1/2 teaspoon
Mustard seeds- 1/2 teaspoon
Ginger- 1 inch
Garlic- 10 big cloves
Curry leaves- 2 strands
Hing- 1/4 teaspoon
Chilli powder- 2 tablespoon (or) Kashmiri chilli powder- 3 tablespoons
Salt -to taste
Sugar- 1/2 teaspoon
Vinegar-1-2 tablespoons

To Roast and Grind:
Mustard seeds- 1 tablespoons
Fenugreek seeds- 1 tablespoons

How to make lemon pickle

PROCEDURE:
  • Rinse the lemon in water and wipe to remove the dirt.
  • In a idli steamer heat the water till rolling hot. On idli base plate arrange the lemon and steam for 10 minutes on medium flame.
  • Donot over cook the lemon as the lemon pop open and the juice starts to come out.
  • Allow to cool the lemon and cut the lemon into 4 equal pieces.  First cut vertically and then cut horizontally. 
  • Remove some of the seeds while cutting, it reduces the bitterness of the pickle.
  • Reserve the juices in a bowl while cutting.
  • Add some salt and mix well and allow to soak in brine till the pickle masala is ready.
  • If you use juicy lemon you get more saucy pickle. Mine is not a juicy lemon so i can not use for juicing so  i am preparing pickle.
  • Heat oil in a pan and splutter the mustard seeds and fenugreek seeds once the seeds starts to become dark brown add the ginger, garlic and curry leaves and cook till the flavour arises and the raw flavour leaves.
  • Now add the hing and red chilli powder. For less heat and bright red colour use kashmiri red chilli powder.
  • Add the sugar and vinegar and allow the mixture to bubble once.
  • Now switch off the flame and allow the mixture to cool.
  • Meanwhile roast the mustard and fenugreek seeds in a pan till the flavour arises. Coarsely grind in a blender jar; set aside.
  • Once the pickle masala cools down add the lemon with the juices and the pickle powder(mustard and fenugreek powder)and mix well evenly.
  • Transfer the pickle on a air tight container and store for a week in room temperature and then refrigerate for further use.
  • Use after 3 days of preparation for good taste. Easy lemon Pickle

Tuesday, October 13, 2015

Dosa Varieties Collection: Click on the photo for the recipe with step-wise picture instructions...

Idli Dosa Batter:

Idli Dosa Batter-wet grinder
Idli Dosa Batter-Blender| Mixer

Plain Dosa:

Curry leaves Dosa
Beetroot Dosa
Instant Pumpkin Dosa
Instant Tomato Dosa
Instant Cucumber Dosa
Onion Rava Dosa
Neer Dosa
Soy bean Dosa
Ragi Dosa
Kambu Dosa

Dosa with Filling| Spread:

Podi Dosa
Chilli Garlic Dosa
Spring Roll Dosa
Choco-nut Dosa
Cauliflower Masala Dosa
Paneer Masala Dosa
Mysore Masala Dosa
Masala Dosa
Nutella Banana Dosa
Beetroot Masala Dosa
Upma Pesarattu
Pav Bhaji Masala Dosa
Chicken Masala Dosa
Broccoli Masala Dosa
Tricolour Chutney Dosa
Palak Paneer Dosa

Uttappam:

Pizza Dosa
Uttapam Platter
Chana Masala Sundal| Kondakadalai sundal| Kala Chana Masala Sundal| Chickpes masals sundal is an easy to make spicy variation to the plain sundal with coconut. Sundal Masala adds more flavour and a fresh taste with a  totally different dimension to the dish. Tastes amazing and the leftovers could be used as a side dish for rice as it is bit spicy as well.This same recipe can be followed for the white chana too.

As i said in my earlier post I learnt this masla sundal recipe from my neighbour Uma Bala. I used to clarify my doubts in the tamil cuisine with her. Her tip on this sundal masala which could be used to make variety rice with capsicum, brinjal, beans..etc like veggies on the vrat days without onion, or garlic.

Black Chana Masala Sunal recipe

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Cuisine: Tamil
Serves:4

INGREDIENTS:
Chana (black|white)-1 cup
Salt- to taste
Coconut, grated- 2-3 tablespoons

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Urad dhal/ Ulunthu- 1 teaspoon
Dry red chillies, broken- 2
Curry leaves- 2 strands
Hing/ Kayam- pinch

For Masala:
Dry red chillies- 2
Chana Dal- 1 teaspoon
Coriander seeds- 1 teaspoon

Kondakadalai Sundal

PROCEDURE:
  • If you like to prepare masala sundal, roast the dry red chilies chana dal and coriander seeds till golden brown; coarsely powder in a blender jar; set aside.(skip this step for plain sundal)
  • Soak the black chana overnight or minimum 6 hours. Pressure cook them with some salt for 3-4 whistles. Once the pressure releases open the cooker and drain the excess water.
  • Heat oil in a pan and add the mustard seeds with urad dal; once the mustard seeds splutters and the urad dal tuns golden add the broken dry red chillies, curry leaves and hing.
  • Now add the ground powder and mix in that oil to cook for a second.
  • Add the cooked black chana and salt if required. 
  • Finally add the grated coconut and mix well before switching off the gas.
Kala Chana sundal

Black chana masala sundal

Monday, October 12, 2015

Rajma Masala Sundal recipe is an easy to make sundal for Navaratri or Vinayaka chaturthi festivals. It is even a healthy filling snack for kids who return hungry after school. Quick to make protein rich sundal or stirfry.

I would like to thank Uma Bala my sweet neighbour who gave the recipe for making the masala sundal. I have tasted masala sundal many a times from her preparation. But for me this my first attempt in masala sundal and it came out really tasty.

You could prepare the same recipe without the masala powder too. The masala powder adds more flavour and taste to the sundal and is apt for adults who love spicy version.

Rajma Masala Sundal recipe

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Cuisine: Tamil
Serves:4

INGREDIENTS:
Rajma-1 cup
Salt- to taste
Coconut, grated- 2-3 tablespoons

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Urad dhal/ Ulunthu- 1 teaspoon
Dry red chillies, broken- 2
Curry leaves- 2 strands
Hing/ Kayam- pinch

For Masala:
Dry red chillies- 2
Chana Dal- 1 teaspoon
Coriander seeds- 1 teaspoon
Rajma sundal recipe

PROCEDURE:
  • If you like to prepare masala sundal, roast the dry red chilies chana dal and coriander seeds till golden brown and coarsely powder in a blender jar; set aside.(skip this step for plain sundal)
  • Soak the rajma overnight or minimum 6 hours. Pressure cook them with some salt for 3-4 whistles. Once the pressure releases open the cooker and drain the excess water.
  • Heat oil in a pan and add the mustard seeds with Urad dal; once the mustard seeds splutters and the urad dal tuns golden add the broken dry red chillies, curry leaves and hing.
  • Now add the ground powder and mix in that oil to cook for a second.
  • Add the cooked rajama and salt if required. Finally add the grated coconut and mix well before switching off the gas.
Navaratri rajma masala sundal

How to make rajma sundal recipe

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