Ingredients:
750 grams Lemons (Nimbu)
3/4 cup Salt (Namak)
1 cup Mustard Oil (Sarson Ka Tel)
1/2 teaspoon asafoetida
3 teaspoons Mustard seeds (Rai/Sarson)
3/4 cup Lemon (Nimbu) juice
2 teaspoons Red chili pepper (Lal Mirchi)
3 teaspoons fenugreek seeds, powdered
1/2 cup Sugar (Cheeni)

Method:
Cut the lemons into eight pieces each, rub salt and keep for one week in a jar. Shake daily.
Heat the oil in a pan, remove from the fire, cool a little, add crushed asafoetida and mustard seeds and cover the pan.
Cool a little, mix lemon pieces, lemon juice, fenugreek powder, chili powder and sugar.
Keep for one week before serving.

Ingredients:
2/3 cup vegetable oil
¼ cup cider vinegar
2 tablespoons orange juice
1 tablespoon finely chopped shallots
¾ teaspoon ginger root, grated
¾ teaspoon chopped fresh thyme
¼ teaspoon ground white pepper

Method:
Combine all ingredients in small saucepan. Bring mixture to a boil, remove from heat. Makes 1 cup.

Great for many types of salads and salad leaf collections