Lemon is a citric fruit.It is very beneficial for our health.It is a full source of vitamin C and promotes hydration.Lemon improves the digestive system and eliminates constipation.You can use it in many forms,as in summer,dining table looks incomplete without lemon pickle.Lemon pickle is made by using many ways,but the old and traditional way of making lemon pickle is one of the best ways.
Many skin problems can be reduced by using lemon as described by experts.It helps in weight loss but I have some another way of using lemon in my daily diet especially in summer.I would like my dining table must include lemon pickle during lunch time.
Ingredients for making lemon pickle
Method
This is very short and easy to understand video,so do not miss to watch it.Plz share,like and subscribe my channel to watch more videos.Thank you so much.
Step1
Cut well washed lemons into two parts and remove the seeds.
Step2
Dry roast cumin seeds,fengureek seeds,dry red chilies and Fennel seeds for 3-4 minutes.Let it cool down for sometime.
Step3
Blend the roasted spices to fine powder.Mix this powder into lemons.Keep it aside.
Now for tempering
Step4
Put 2-3 tablespoon of mustard oil into pan.Let it heat up.Add mustard seeds,salt,kalonji asefotida(hing) in hot oil.
Step5
Keep stirring for 3-4 minutes.Let the mixture cool down.
Step6
Mix this tempering into lemons.you may add salt in any step.Your lemon pickle is ready.
Keep it in a air tight container for 10 days in the Sun.
After 10-15 days,especially in summer,your lemon pickle is ready to eat.In winter it takes double time to ready due to chilled weather.
Serve lemon pickle with paratha or simple chappati in breakfast,lunch or dinner.
Many skin problems can be reduced by using lemon as described by experts.It helps in weight loss but I have some another way of using lemon in my daily diet especially in summer.I would like my dining table must include lemon pickle during lunch time.
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| LEMON PICKLE |
Ingredients for making lemon pickle
- Lemon 500gm.
- Salt 100gm.
- Fennel seeds(saunf)50gm.
- Cumin seeds(jeera)50gm.
- Fengureek seeds(methi dana)25gm.
- Dry red chilies(lal mirchi) 10-12.
- Mustard seeds(sarso ka beej) 1tsp.
- Black seeds (kalonji) 1tsp.
- Turmeric powder(haldi) 1tsp.
- Asafotida(hing)1/8tsp
- Sugar 2tbsp
Method
This is very short and easy to understand video,so do not miss to watch it.Plz share,like and subscribe my channel to watch more videos.Thank you so much.
Step1
Cut well washed lemons into two parts and remove the seeds.
Step2
Dry roast cumin seeds,fengureek seeds,dry red chilies and Fennel seeds for 3-4 minutes.Let it cool down for sometime.
Step3
Blend the roasted spices to fine powder.Mix this powder into lemons.Keep it aside.
Now for tempering
Step4
Put 2-3 tablespoon of mustard oil into pan.Let it heat up.Add mustard seeds,salt,kalonji asefotida(hing) in hot oil.
Step5
Keep stirring for 3-4 minutes.Let the mixture cool down.
Step6
Mix this tempering into lemons.you may add salt in any step.Your lemon pickle is ready.
Keep it in a air tight container for 10 days in the Sun.
After 10-15 days,especially in summer,your lemon pickle is ready to eat.In winter it takes double time to ready due to chilled weather.
Serve lemon pickle with paratha or simple chappati in breakfast,lunch or dinner.
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