Monday, 15 December 2014

Lemon Pickle

This pickle is made with lemons which have a thin skin and is known as kaagji nimboo (kaagji means paper thin).
This type of lemon is available during the winter months.
It takes 3 weeks for the pickle to be ready and can be stored and used for a year or more like mango pickle.
With time the pickle turns darker.

Kaagji nimboo or lemon with thin skin-1 kg,
Salt -3/4 cup or 150 gms,
Turmeric pwd- 1 tsp,
Red chilli roasted and grind to coarse pwd -2 tsp,
Yellow mustard seeds ground to coarse pwd- 2 tsp,
Methi seeds or fenugreek seeds roasted and ground to coarse pwd- 1tsp,
Hing or asafoetida-1/4 tsp,
Juice of 10 lemon or 1/2 cup,
Mustard oil-1/2 cup-heated and then cooled,
Fresh ginger thinly sliced- 2 inch or 50 gms.

Note :To make pickle all the utensils,cloth,spoon and jars have to be washed with hot water and wiped clean to avoid the pickle not to be spoilt.
If possible keep them in the sunlight for few hours as you make the preparations.

Wash and wipe dry all the lemons.

With a clean knife slice or cut the tip in the top center of the lemon.
Cut the lemon into half and then each half into half again and then into quarters.
You can cut into 6 or 8 pieces, depending on the size of  the lemon.
Remove the seeds.
Take a clean bowl and put all the lemon pieces in it.
Add 3/4 cup of salt and 1 tsp of turmeric. 
Mix with a wooden spoon and then transfer the salted lemons to a clean jar.
Cover the jar with a clean cloth and show sunlight for 3 days.
Hold the jar in the hand and give a shake twice or thrice a day to mix and toss the lemons so that all the lemons are coated with salt and do not dry out.

On the fourth day,roast and grind mustard seeds,roasted whole red chillies and fenugreek or methi seeds. Squeeze out the juice of 10 lemons in a bowl.

Take a wide bowl and transfer the salted lemon pieces in it.

Sprinkle mustard pwd, roasted red chilli pwd,methi pwd,1/4 tsp of hing or asafoetida and juice of 10 lemon.

Mix with a wooden spoon and then transfer it to the jar.
Cover the jar'mouth with a cloth and leave it in the sun for a week or 10 days depending on the weather and sunlight.
Stir the lemon pieces  with the wooden spoon twice or thrice each day.
After a week or ten days depending on the sunlight,add 1/2 cup of mustard oil which has been heated and then cooled.

Add two inch thinly sliced ginger to it.

Stir with a wooden spoon and then cover with a cloth.
Keep the jar in the sun for another ten days.
Pickle is ready when the lemon does not taste bitter.

The pickle is ready within 3 weeks to serve.
Keep the pickle jar in room temperature.
With time it tastes better each day and is very good for digestion.
This pickle can be kept for a year until the next winter arrives!
Goes very well with puri,paratha,rice or any vegetarian meal!

Friday, 12 December 2014

Gingerbread cake made with Jaggery pwd or bhura.

Recipe from Joybaking,com
This is a winter cake!
 Enjoyed best while still warm with a cup of hot tea or coffee! 

I have used  jaggery pwd or bhura as it is commonly known here,.
Since it is winter time and powdered jaggery is available in the grocery stores as compared to molasses which is available in few selected stores.
I have tried using powdered jaggery instead of molasses in baking cookies and cake and the result is they have come out very well.
They are delicious and tasty,only difference is the dark colour of the molasses which makes the baked product slightly darker.

All purpose flour or maida -2cups,
Baking soda-1/2 tsp,
Baking pwd-1tsp,
Ground cinnamon-1 and 1/2 tsp,
Clove pwd-1/4 tsp,
Dry ginger pwd- 1 and 1/2 tsp,
Zest of of 1 lemon,
Butter-1/2 cup or 113 gms
Jaggery powder or bhura-1/2 cup or 1/2 cup molasses,
Brown sugar-1/2 cup,
White sugar-1/4 cup,
Milk-1 cup.

Pre heat oven to 350 F or 180 C
Grease a 8 inch square pan with butter and dust with flour.

Take a bowl and add 2 cups of sieved flour.
Add baking pwd,baking soda,ground cinnamon pwd,clove pwd,dry ginger pwd and zest of one lemon.
Mix with wire whisk and keep aside.
Using a electric beater,beat butter till smooth.
Add white sugar,brown sugar and jaggery pwd or bhura.
Beat for 2 minutes.
Scrape the sides.
Add one egg at a time and beat well.
Add flour in three addition and milk in two addition,starting with flour and ending with flour.
Just beat only till combined.

Remove the beater and using a spatula,lightly fold the batter if any specks of  flour left in the bowl.

Transfer the batter to the greased pan.

Smooth the top.

Bake the cake for 35 to 40 minutes or until toothpick inserted in the center comes out clean.
Take out the pan once the cake is baked and put it on wire rack.
Run a knife around the edges.

After ten minutes slice the cake while still warm.
Can be stored in a container in room temperature.

Wednesday, 3 December 2014

Tawa Kulche

All purpose flour or maida- 2 cups,
Oil-2 to 3 tbsp,
Curd- 1/4 cup,
Baking soda-1/4 tsp,
Salt-1/2 tsp,
Sugar- 1 tsp,
Warm water-1/2 cup plus 2 tbsp more(depends upon the water content of curd)

Note:Just keep in mind that the dough has to be sticky before kneading it.
 Add water according.
The sticky dough is kneaded for five to six minutes using a little oil.

Take a bowl and sieve 2 cups of flour.

Add salt,baking soda and sugar and mix with a whisk.
Add beaten curd and oil and mix.
Add warm water  to form a sticky dough.
The sticky dough will stick to your fingers so  grease your fingers with oil and knead the dough for 5 minutes to form a smooth dough.
Spread some oil in a bowl and place the dough in it.
Toss the dough ball to coat evenly from all sides.
Cover with a damp cloth and keep in warm place for 12 hours or overnight( winters) for summer it will be 4 to 5 hours.

Once the dough has rested,knead it for few seconds and divide the dough into 6 equal parts.
Make round balls and keep it covered with a cloth to avoid drying.
Chop some green coriander leaves and keep aside.

To make kulcha:The method is the same as you make roti on a tawa.The heating is low as the rolled dough is a little thick.
Heat tawa on gas stove on high heat.
As the tawa gets hot,lower the heat. 
Take one dough ball and roll it between your palms.
Dust it with flour and using a rolling pin roll the dough ball into 6 inches circle or diameter.
Sprinkle some coriander leaves and lightly press it on the dough.
Once the tawa is heated,lower the heat and place the rolled dough on the tawa.

Let it cook on low heat.
As you see bubbles erupt on the top,flip with a flat spatula.
Let it cook for 30 seconds and the flip again.
Raise the heat to high and slowly the kulchas will start to swell from the center.
Take out in a plate  and serve immediately.
Make all the kulchas similiar way.
Kulchas are served with chole.
You can have plain kulche or smear it with butter to make it more tasty.
Makes 6 

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