Prabha Ki Rasoi - Recipes in Hindi and English

Lemon Pickle with Oil Ingredients : Lemon - 2.5 kg Salt - 2 cup or as per taste Yellow Mustard seeds - 1.5 cup (200 gm) Hing - 1 tsp Methi seeds (fenugreek seeds)  - 1/2 tsp Kalonji - 2 tsp Turmeric powder - 1 tsp Cumin seeds - 3 tsp Red Chilli powder - 4 tsp Mustard Oil - 1/2 litre Method : 1. Wash and dry the lemons using a clean kitchen cloth 2. Take 1 or 2 big Ceramic or glass container and transfer lemons in it (leave 5 lemons aside) 3. Add 1.5 cup salt in it and mix in it 4. Keep it covered for 3-4 days in it but make sure to toss it once daily so that the salt is mixed nicely in all lemons  5. When the lemons have become soft , take out the lemons from the container 6. Using a kitchen cloth dry the container and keep it under fan to dry it completely 7. Heat a pan and add yellow mustard seeds. Dry roast them till the crackling sound starts coming 8. Take it out in a plate and let it cool 9. In the same pan dry roast methi seeds till its colour changes slightly 10. Remov...

Lemon Sweet Pickle (with Jaggery) Ingredients : Lemon - 2 kg Salt - 200 gm Ginger (grated) - 100 gm Jaggery (Gud) - 1 kg Black pepper powder - 4 tsp Hing - 1/2 tsp Method: 1. Boil Water to soak lemons. Soak lemons in this boiling water for a day. 2. Second day again soak lemons in freshly boiled water for a day. 3. Third day take out lemons from the water and wipe them dry them with a clean cloth 4. Now cut the lemons to four pieces each 5. Add Salt and Hing to the cut lemons and keep them in Sun for 3-4 days covered with muslin cloth 6. Keep the grated ginger in sun covered with muslin cloth to remove the excess water from ginger 7.  If the lemons have become soft, add ginger, black pepper powder, jaggery and keep in Sun for 8 - 10 days 8. Make sure to mix it once daily for even preparation of achar 9.  Now fill the Pickle in a clean Glass Bottle and its ready to eat. 10. Enjoy the Sweet Jaggery Lemon Pickle with stuffed paratha, dal-chawal, mathri 11. This pickle can be kept...