Ingredients:
1/2 kg lotus stem (bhein / kamal kakri)
6 teaspoons mustard powder
3 teaspoons Red chili pepper (Lal Mirchi)
2 teaspoons Turmeric (Haldi)
1/3 cup Salt (Namak)
1 cup Mustard Oil (Sarson Ka Tel)

Method:
Peel and cut lotus stems into round slices and boil till half tender.
Put it on a strainer till dry or keep it in the sun till quite dry.
Mix salt, red chili pepper, mustard powder and turmeric together.
Rub over lotus stem pieces.
Put the pickle in a jar and on it pour heated and cooled oil.
Keep it for 4 days before serving.

Ingredients:
1 kg Lemons (Nimbu)
240 grams Salt (Namak)
1/2 litre Mustard Oil (Sarson Ka Tel)
2 big pieces of asafoetida
4 teaspoons Red chili pepper (Lal Mirchi)
1/2 kg Ginger (Adrak)
30 grams Mustard seeds (Rai/Sarson)
120 grams whole fresh red chillies (Lal Mirchi)
60 grams methi seeds
juice of two galgals or 1 cup Lemon (Nimbu) juice
1 tablespoon Salt (Namak) for lime juice

Method:
Wash and dry the lemons with a cloth.
In each lemon make four cuts and pack the salt inside and rub a little salt outside also till tender.
Heat the oil till smoky.
Remove from the fire, add asafoetida and when it swells up, crush it with a spoon.
Add chili powder and stir till red color appears.
Remove from the fire, add mustard seeds and stir for a little while.
Now stir in lemons, fresh red chillies and ginger and cook until a little tender.
Roast methi seeds and powder.
Mix methi seed powder and the juice of lemon or lime mixed with one tablespoon salt Cook for 5 minutes. Remove from the fire, pour the lemons with the juice into a clean jar, and cork tightly.

Hi,

I added a new page with a glossary of spices and pulses

http://extramasala.com/indian-spices-and-pulse-glossary

im sure it can help a lot

( EGMVAZQS24BN)

regards