Gujrati Receipe how to make gujrati lemon pickle receipe Ingredients: 1. 1 kg Lemons (Nimbu) 2. 1/2 kg Sugar (Cheeni) 3. l teaspoon asafoetida 4. 4 teaspoons Red chili pepper (Lal Mirchi) 5. 2 teaspoons Turmeric (Haldi) 6. 3/4 cup Salt (Namak)
How to make lemon pickle (gujarati):
1•Cut each lemon halfway through. 2•Stuff with salt and turmeric powder and put in an airtight jar for one month. 3•The lemons will leave some water. 4•Drain it and cut each lemon into four pieces. 5•In the water mix asafoetida powder, red chili pepper and sugar and pour over the 6•lemons in the jar. 7•Cork tightly. 8•This pickle can keep for two years.
Ingredients 1. 2 pounds skinless boneless chicken breast 2. 1 teaspoon Chili Powder 3. 1/2 teaspoon Black pepper 4. Salt to taste 5. 2 Egg whites 6. 2 Tablespoons Corn flour 7. 2 Tablespoons Refined Wheat Flour or all purpose flour 8. 1 cup Butter milk 9. 1 Tablespoon Ginger Paste 10. 1 Tablespoon Garlic Paste 11. 1/4 teaspoon orange food coloring Salt to taste 12. 2 Tablespoons Vegetable Oil 13. 1 1/2 Tablespoons Lemon juice 14. Oil for deep frying
Preparation
1.Cut chicken breast into bite sized pieces. Add chili powder, black pepper and salt to taste. Set aside for 30 minutes. At the end of half an hour, in a deep bowl, mix all the following thoroughly: the above chicken pieces, corn flour, egg whites and refined wheat flour or all-purpose flour.
2.In a deep skillet, heat oil (enough to deep fry the chicken pieces) and when oil is hot, fry the chicken pieces until they are golden brown on all sides. Do this in small batches, over medium-high heat to ensure that the chicken is cooked through. Remove from oil and set aside.
3.Heat the two tablespoons of oil in a wide skillet and when oil is hot, add garlic and ginger pastes and fry until it turns brown. Lower the heat to medium-low and add butter milk, food coloring, and salt to taste.
4. After two or three minutes raise the heat to medium and cook until the butter milk mixture comes to a boil. Now add the chicken pieces and stir. Raise heat to high and cook, while stirring periodically, until the liquid is absorbed/evaporated and the meat looks dry.
5.Remove the skillet from heat and add lemon juice. Stir well. Serve with white rice
1.2 cups vanilla ice cream 2.1 ¼ cups 2% lowfat milk 3.¼ teaspoon mint extract 4.8 drops green food coloring
Directions
1.Combine all ingredients in blender and blend on high until smooth. 2.If needed, stop blender and stir with a spoon to help blend in ice cream. 3.Makes 2 servings.
Ingredients: 1. 2 apples peeled and cubed 2. 2 mangoes peeled and cut into pieces 3. 2 pear, cut into pieces 4. 1 cup seedless, green grapes 5. 1 cup honeydew melon, 6. 1 cup water melon
For Custard: 1. 2 cups milk 2. 4 tbsp. milk ( for the paste) 3. 2 tbsp. custard powder 4. Sugar to taste
Method: 1. In a bowl, mix custard powder, 4 tbsp. milk and make a paste. Set aside.
2. 1milk and add custard paste, sugar. Stirring continuously and boil for 2-3 minutes. 3. Allow it to cool and then refrigerate it for 1-2 hours. 4.Mix all the fruits in a bowl. Pour the custard over the fruit. Chill for at least 1 hour. 5.Serve cold.
Today is celebrated as “Ram Navami” by Hindus. This festival is celebrated on the 9th day from Ugadi, Hindu new year. Ram Navami is celebrated as the birth day of lord Rama, from epic Ramayana. On all the 9 days from Ugadi to Ram Navami, poojas and bhajans are performed in the temples.
Usually panak is a must during this festival. Other dishes vary from temple to temple. I will post recipes of other 3 dishes soon. After the pooja, god’s idol is taken in palanquin in a procession. The palanquin is placed on many of the Ashwatha katte(a round structure created around the Ashwatha tree) in many places across the village and different people offer pooja to the idol. In many small villages, towns and cities all across India these Ashwatha katte can be found. Devotees, believers normally are found making pradakshina (rounds) in the morning, which is also beneficial to health because of the fresh air around trees.
Ingredients:
2-3 tbl spn jaggery
2 cups water
1/4 tea spn cardamom powder
1/2 tea spn pepper powder
1/2 tea spn grated ginger(optional)
1 tea spn lemon juice(optional)
Method:
Mix all of the above till jaggery is dissolved in water. Make a paste of ginger and add it. Mix well.
Recipe for panakam today.
Though in Kerala, panakam had only jaggery, chukku (dry ginger) and cardamom powder, in Karnataka they add some lemon juice also to the panakam, which gives it a special tang.
Ingredients:
Serves 4
Jaggery: 200gms
Dry ginger powder: 2 tsp. or
Fresh ginger : 2" piece
cardomom powder: ½ tsp.
Juice of 1 lemon.
Method:
Melt the jaggery in ½ cup of water. Strain to remove sand particles. Boil it until the raw smell disappears. Cool. Add 4 cups of water, lemon juice, ginger powder and cardamom powder and mix well. If using fresh ginger, cut the ginger into small pieces and blend it in the blender with little water to extract the juice. Strain and add to the panakam.
Yugadi/ Ugadhi Festival is celebrated by the people of Karnataka and Andhra Pradesh, the people of Maharashtra term the same festival, observed on the same day, Gudi Padwa.
Ugadi is a New year festival for Telugu and Kannada people. Also called as Gudi padva in Maharashtra. 1 of making pachadi. Ugadi pachadi is a combination of 6 tastes/flavors( Shadrachulu) each standing for a special character a man experiences in life. That is salty, spicy, tangy, bitter, sour and sweet. The significane of making this pachadi is for us to understand that life is a mixture of all emotions, good /bad/happy/sorrow and we have to face each one equally. In Karnataka it is called as Bevu Bella where fresh neem leaves are mixed with jaggery pieces.
Salt - 1/2 tsp - For Saltness( Uvarppu)- To represent scareness Red chilli powder/Black Pepper powder - 1/4 tsp( Spicy/Hot) ( Kaaram)- To represent Angry Raw Mango - Few cut into small pieces - For Tanginess( Pulippu)- To represent excitement. Neem flowers( Methi seeds) - 2 tsp - For Bitterness( Kasappu)- To represent sorrow. Tamarind( Lemon Juice) - One small lime size- For Sour( Thuvarppu) - To represent Mischieveness. Jaggery( Honey or Sugar) - 2 - 3 tbsp - For Sweetness ( Inippu)- To represent Happiness.
Soak tamarind in water for 20 minutes and extract a dilute pulp . Mix in jaggery until it melts. Add mango pieces, salt and chilli powder. Mix well and add neem flowers. Mix and have a tbsp or 2 .
Dry Bevu Bella
Ingredients
Fresh tender neem leaves
Jaggery proportionate to the number of neem leaves.
Preparation
Mix tender leaves and jaggery and serve dry.
Another preparation during Ugadi is the Neem flower pachadi or Veppam poo pachadi.
