06.24.10
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.
06.11.10
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
05.28.10
Ghee is one of the basic products in an Indian kitchen. this is the basic method of preparing it, enjoy!
Ingredients:
Homemade Butter
Method:
- Melt the butter in a saucepan over a moderate heat and bring to boil, stirring.
- Leave the butter to simmer for 30 minutes.
- Remove the pan from the heat and skim the scum from the top.
- Leave the ghee to cool for about two hours. Sieve the ghee using a muslin cloth and transfer to a suitable jar.
