Friday, May 16, 2014

LEMON PICKLE / எலுமிச்சை ஊறுகாய் / नींबू का अचार

Pickles are one of the Traditional  Indian Condiment, that were made at often intervals and stored in jaadis (Porcelain container), earlier. These can be prepared using vegetables as well as fruits. I am sure all the blog readers must have enjoyed preparing dry mango pickle posted earlier. Proceeding ahead I am posting the recipe of Lemon Pickle! Pickles are generally made adding Oil. But this version of Lemon Pickle is without the use of Oil. Hence, readers very particular about using fat based stuff can feel relieved! :P I would also like to remind the readers that preserving pickle is a mammoth task than preparing the same. The more you invest time, more you gain in terms of taste!! ;) 


Rava Kesari/ Sooji Ka Halwa is a basic and a mouth-lingering sweet preparation. It has been, is and will still continue to be everyone's favourite. Almost all of us start scratching our head, on unexpected visitors at our doorstep. This sweet lends a helping hand during such times. ;) The basic difference I have noticed is that the South Indian version of this sweet contains more ghee than that of the North Indian version. Hence, the dryness! All the rava granules bind together on introducing higher amounts of Ghee! Now it's an individual's perspective how he/she wishes to prepare. I have given the quantities as per our family's preference. Levels of sugar and ghee can be altered as per one's taste. 

There are two kinds of Rava. Readers may preferably use Bombay Rava (as usually referred) or the kind of rava with finer granules. However cooking with the other kind doesn't change the taste of the sweet. The main task lies in roasting rava accurately.
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