Lemon And Green Chillies Pickle ( Neembu Aur Hari Mirch Ka Swadist Achar )

Hello friends,

Namaskar..

# I am Sangeeta Agrawal and heartily welcome you at my food blog.

# "Pickles or Achar" plays an important role in our Indian cuisine. It not only enhances the taste of our any meal but also makes the food digestive due to its super healthy spices like turmeric powder, asafoetida, fenugreek seeds etc.

# Today's recipe is a tangy...sour and spicy pickle recipe of..."Lemon and green chillies Pickle".

# you can make it instantly with very few ingredients available at home without any trouble.

# Let us start the recipe of "Instant Lemon and green chillies Pickle"....

# Course.... side dish

# Cuisine.... Indian

# Prep Time....15 minutes

# Cook Time.....3 minutes

# Person...10 to 15

# Ingredients For The Pickle...

1.  Yellow Lemon....100 gram

2. Green chillies....125 gram

3. Mustard oil....50 ml.or 4 Table spoon

4.Turmeric powder...1 Table spoon ( haldi )

5. Fenugreek seeds....1 Table spoon (Methi )

6. Asafoetida....1/2 Tea spoon or 3 pinch ( heeng )

7. Fennel seeds....3 Table spoon ( saunf )

8. Sendha Salt....2 1/2  Table spoon

# Method of Making....

1. Firstly wash lemons well. Make it dry with a clean cloth. 

 Keep aside 1 lemon....then cut other lemons in  8 small pieces equally seperating its seeds.

Just look at the following picture...

2. Then sprinkle 1/2 spoon turmeric powder and 3/4 spoon salt over the pieces of lemon....mix well and transfer it in a clean glass bottle or bowl and add 1 lemon juice which we kept aside before.....so that lemon pieces could become soft and bitterless with its skin.

3. Let the lemon pieces rest for 3 or 4 days on the kitchen counter.

keep on shaking the jar of lemons daily...it will help in making it soft quickly.

4.After 3 days....just get ready your green chillies for the pickle.

For this....wash the green chillies ( small green chillies always available in the market ) well in the water. 

Wipe them with a clean cloth.

Cut them in 2 pieces seperating the stalks of it....as shown in the following picture or as your choice.

Now spread it under the fan for 1or 2 hour so that all the moisture could come out.

5. Meanwhile roast the fenugreek seeds in a hot  frying pan or kadhai for 30 or 40 seconds till a nice aroma.

Just grind it coarsely in the mixer jar or immam dasta ( pestle )

Take out in a bowl.

Then grind the fennel seeds coarsely but without roasting....it will bring a nice texture and taste.

6. Just heat a pan or silver kadhai with oil on the medium flame.

As the oil heats up...just add asafoetida and fenugreek powder to sizzle.

Sim the flame and  add turmeric powder, salt then lemon pieces from the  jar and mix well for 1 minute only.

7. Now you will see that lemon pieces have become more soft and fluffy....just add green chillies...stir it with oil and lemons for a minute.

8. Lastly add fennel seeds powder in the pickle and again stir it for a minute.

Just off the flame.

9. Take out in a bowl. As it cools down completely.... transfer it in the sterilized food  jar. ( Jar washed with hot water and dried in sun )

In this way, delicious pickle of lemon and green chillies is ready to enjoy.

Transferring in the refrigerator...you can eat it for 10 to 15 days.

# You can make this pickle any time because lemons and green chillies are always available in the market.

So it is usually made fresh.

But if you want to store it for more time....then add a little vinegar and oil in this pickle.

It will enhance its self life.

# Note...

1. While making pickle.... lemons and green chillies should be fresh, well washed and dried.

No moisture should be there.

It will maintain its taste, nutrients and self life.

2. Don't over heat the oil at the smoking point....just check it by dropping a cumin seed or methi dana....if it starts sizzling...it is enough.

It again will bring a nice texture,  taste and aroma.

3. If anyway, your lemon pieces are hard.. not get soft.... don't worry ..just after adding the lemon pieces in the oil....let it cook for 2 minutes in the steam covered with a plate.

You also can put a weight over it like traditional cooking of our mother and grandmother.

Soon you will find your lemons fluffy and soft.

4. After making the pickle in any pan...just take out it in a bowl. Don't leave it.

This step will maintain a nice texture.

5. Better to store the pickle in a glass bottle or jar....it is more healthy and helps in maintaining its self life.

https://youtu.be/T7qji29n2HE

Thanku friends.

Thanks again.

Poha Bhel / Indian breakfast recipe / kids friendly

Hello friends,

Namaskar....

# I am Sangeeta Agrawal and heartily welcome you at my food blog.

# Today I am presenting a very simple but delicious and healthy recipe of "Poha Bhel". Poha is flattened or beaten rice in English.

It can be prepared in no time with few home ingredients so it is mostly prepared by people in the breakfast and sometimes in the evening at tea time.

# Course... breakfast

# Cuisine.... Indian

# prep Time....5 minutes

# Cook Time...2 or 3 minutes.

# For person...2

# Let us start the recipe...

# Ingredients For Poha Bhel.....

1. Poha or flattened rice....100 gram

2. Boiled potatoes...1or 2

3. Tomatoes.....1 or 2

4. Onion...1 ( optional )

5. Coriander leaves...1Table spoon

6. Desi ghee or oil.....2 Table spoon

7. Mustard seeds...1 Tea spoon

8. Curry patta....10 to 15

9. Turmeric powder....1/4th Tea spoon

10. Salt to taste or 3/4 Table spoon

11. Lemon juice.... Half lemon 

12. Mix Namkeen...half bowl or 50 gram

13. Peanuts...15 to 20 as required

14. Sprouted moong....30 gram

14. Green chillies...1 or 2

# Method Of Making....

# Firstly clean and wash poha well in an open water in a soup strainer and let it rest for 20 minutes so that it would become soft, fluffy and seperated.

# Now Keep ready other ingredients.....chop the tomatoes, Onion, green chillies,  and potatoes in  small pieces like "Bhel poori"... Indian street Chaat.

# Place a kadhai with 2 table spoon oil on the medium flame.

As the oil heats up, just add mustard seeds to crackle and then curry leaves to sizzle.

# Then add peanuts and fry a little brown and crunchy.

( You can skip peanuts if you have peanuts mixture namkeen )

# Just add turmeric powder and salt to taste and immediately add soaked poha and sprouted moong and fry it well so that all spices could mix well with poha.

Fry poha well for 2 minutes only.

Just off the flame.

Poha is ready.

# Now trasfer this hot poha in a plate.

Mix some chopped tomatoes, boiled potatoes, Onion, Namkeen, coriander leaves and little lemon juice to taste.

In this way... Delicious and healthy  "poha Bhel"...a famous Indian breakfast recipe is  ready to enjoy.

It is liked by both kids and elders equally.

# Note...

1. Poha should be soft and seperated before frying.

If you find that poha is little hard then dip poha in the water and immediately strain it.

2. For making sprouted moong....just soak moong over night. Next day transfer it in a strainer covered with a plate... sprinkle a little water.

Let it rest whole day and night...now you will find well sprouted moong grains.

3. You can add so many things of your choice in this recipe like roasted cashews, raisins, chutney and sauce etc.

4. You also can add chopped and boiled potatoes after adding salt and turmeric as choice.

5. Ready made Namkeen already contains  spices and salt..if you like more then can sprinkle a little chaat masala in this recipe.

Thanks and regards.

Thanks again.

Kadha...An Ayurvedic Drink To Boost the Immune System And To Treat The seasonal Infections Like Cold, Cough And Flu.

Hello friends,

Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my food blog.

# Today I am present with a demanding recipe of "Kadha" a healthy Ayurvedic drink,  in strengthening the immune system to fight against Covid 19 and to treat seasonal Infections like cold, cough, Flu, throat pain etc.

# Infact Our Respected Prime Minister "Shri Narendra Modi Ji" himself advised the citizens to consume "Hot water" ( very beneficial to overall health ) and "Kadha"frequently..one or twice a day to boost the immune system.

# Let us start the recipe of "Kadha"...

The following recipe is for 1 person. You can add more amount accordingly.

# Ingredients....

1. Cinnamon....2 pinch or half stick

2. Dry Ginger powder.....1/2 tea spoon or half inch ginger piece or adrak

3. Basil leaves ( Tulsi ji )...6 or 7

4. Black pepper....2 pinch or 5 to 6

5. Black Raisins or Munakka...7 to 8

Lemon, honey and jaggery are optional. You can add a little.

#  Method of making....

1. Take 250 ml.water in a pan and get it boil. 

2. Add all the ingredients like cinnamon, black pepper, ginger, ( crushed or in powder form ) basil leaves and black munakka.

3. Slow the flame and let it simmer till half quantity. Off the flame and cover it with a plate.

4. As it becomes luke warm... just intake it little by little.

In this way,  your home made immunity booster drink is ready to be consumed.

# Besides the following guidelines as....

1. Wash hands frequently

2. Always use Mask and Sanitizer

3. Follow social distance....1 meter distance

4. Stay at home.

"The Turmeric Milk" is also very beneficial for overall health. 

# Turmeric is an old Indian spice with powerful medicinal compound which helps protect cells from damage, fight off diseases and infections.

# It is loaded with anti oxidants and has anti bacterial, anti-viral and anti fungal properties... so helps in joint pain, inflammation and heart disease.

Turmeric milk is called golden milk due to its benefits.

# It is an alternative to boost immune system so it is also recommend by Ayush Doctors against Corona Virus.

# How to prepare this Turmeric Milk....

Just take 150 ml.milk. Get it boil and mix 1/4 tea spoon of turmeric. 

Beat it well or make it boil again for 2 minutes.

As it becomes luke warm....just consume it.

You can take it anytime...day or night as comfortable.

# Besides this...do exercise, yoga and Pranayam daily. It will also help to boost immune system and overall health.

# Note...

If a person is diabetic...then skip black munakka or kishmish in this recipe.

Thanks and regards.