Pickle Masala Sambhariyo Methi no

Pickle Masala Sambhariyo Methi no

Pickle Masala Sambhariyo Methi no
Pickle Masala Sambhariyo Methi no

 

 

 

 

 

Ingredients:

  • 1 cup dry roasted coarsely ground fenugreek seeds (methi na kuria)
  • 1 table spoon red chilli powder
  • salt to taste
  • 1 to 1 1/2 tea spoon turmeric powder
  • 1 table spoon or or less of jaggery gor or gud
  • 1 teaspoon of mustard seeds
  • one table spoon extra virgin olive oil
  • pinch of hing

Method

Take a large plate and pour the fresh roasted coarsely ground fenugreek seeds powder or methi na kuriya in it. Now create a circle with a hole in the center. Add the red chilli powder, turmeric powder and gud/gor or jaggery in it.

Heat up the oil in a pan, add mustard seeds and hing. Now bring this to the mixture plate. Move the red chilli powder aside and pour the oil slowly over the fenugreek seeds powder only. Slowly stir it within the fenugreek powder portion first. Then,once the oil is cooled off start mixing the rest of the mixture into it.

Pickle masala Sambhariyo Metho no pratibha jani
Pickle masala Sambhariyo Metho no

 

 

 

 

Mix is all very well completely and let it cool for a minute or two. Then, store in a glass jar or covered container to last for months. You can keep it on the shelf or in the refrigerator. Under ten minutes this Pickle masala recipe is so healthy and tasty it goes with any rice, khichdi, thepla, rotli bhakhri or even a  base layer for a yummy vegetarian sandwich with one of my healthy veggies.

Enjoy and share.

 

 

Lemon Pickle

Lemon Pickle

Lemon pickle Pratibha Jani
Lemon pickle Pratibha Jani

Lemon Pickle One of my spring favorite quick easy and extremely tasty pickle recipe. Ready in under 15 minutes. Just keep the lemons salted for about 3/4 hours before hand. Tastes great with thepla, rotli, khichdi and any other paratha rice, pulav or puri.

Ingredients:
4 to 5 medium size thin skin lemons
1.2 teaspoon salt
1 1/2 table spoons red chilli powder
1/2 teaspoon turmeric powder
1 table spoon of jaggery,gud or gor.
1/2 teaspoon of extra virgin olive oil
1/2 teaspoon mustard seeds
pinch of hing

Method:

Cut the lemons in 8 pieces each (1/2,1/4 and then 1/2 each again to give you nice bite size pieces. Most important make sure the lemons are medium size and have thin skins on them. Those are the best kind for this pickle. Now sprinkle some salt on them and stir well. Cover and let it sit for about 3/4 or upto 6 hours (a minimum of 2 hours is good) So the skin softens. Now, heat a pan with oil add mustard seeds, hing and turmeric powder. Quickly add the lemons along with whatever water has been created in the pot (DO not add any additional water at all). Now stir and add red chilli powder stir well and finally add the gud/gor or jaggery. Stir. Allow to simmer and cook only for about 3 minutes or so. No more. Cooking for more time will make the pickle taste not good at all. So be careful. Now remove from stove after 2 to 3 minutes and let it cool off. Then, store in a glass jar or container. All done.

This pickle has a long shelf life of few months. It stores very well in the refrigerator as well. Enjoy with khichdi, pulav, Thepla, Rotli or Bhakhri or paratha.