Mom's Recipies

My family is a big pickle fan and off all the pickles they really like lemon pickle a lot .My daughter is crazy for this pickle.This is a very easy recipe with no-oil and no-cooking involve in this pickle and with only 3 ingredients .It's so difficult to resist this tangy, and tongue tickling pickle . Kids will enjoy this pickle very much :-)

Heading towards the recipe of Zero Oil ,no-cooking lemon pickle ...Here

Ingredients:-

    2 Kgs - Lemon
    3/4 Kg /2 Cups - Salt
    50 gms/ 1/4 Cup - Turmeric Powder




Method:-


1) Take out a glass or plastic jar that can hold about 1 kilo of pickle.  The jar should be completely dry.It is very important.


2) Wash the lemons and wipe them thoroughly. Make sure there is no water on the skin. Let them dry for some time.


3) Cut them into small bite sized cubes.
4)  10 lemons squeeze them and take the juice in a bowl.


 5)  In a bowl take the cut lemon pieces add salt , turmeric powder and lemon juice which we squeezed and mix all these well.


6) Take them in a clean, dry glass or porcelain jar or plastic jar with tight lid. Keep them tightly covered .Leave them as it is for 15 days.Then open the container and see if pickle is fine.As the pickle gets ready, the lemon pieces get softer.Close the lid again and leave it for about 30 - 45 days.

7) This time period depends on the thickness of lime rinds. If they are thin, they will soften up within a 15 days and if they are thick, they would take at least a month to 45 days.
8) My recipe is prepared with thin skinned, juicy limes and they changed from hard to firmly-soft in a month.
9) Serve and enjoy with curd rice or rice, dal and ghee .

Tips:-

1) Pickling is like making jam. Take extra precaution in using the dry utensils, jars, spoons and your hands. Using the wet or damp things is a sure way to spoil the pickle.
2) Better transfer small quantity in a smaller container which can be used to serve.

Amla or Indian gooseberries are rich source of vitamin c & antioxidants. Hence good for treating colds. they are good for digestion too.It is used to make jam, murraba,pickles ,chutney and many more exotics .In winters we made its ready to eat pickle The process of making this gooseberry pickles is not complicated,hence you can make small batches and enjoy with your curd rice or you can even mix it with hot rice , Pappula podi and ghee.It tastes heavenly :)

Ingredients:-

Amla /Usirikaya /Indian Gooseberry - 1/2 Kg or 20 big sized ones
Tamarind  - 125 gms
Red Chilli Powder /Lal Mirch- 125 gms
Mustard seeds /Rai - 4 tsps
Fenugreek Seeds  /Methi- 2 tsps
Turmeric Powder /Haldi- 1 tsp
Salt - 135 gms
Asafoetida /Hing  -1/2 tsp
Oil - 125 gms
Dry Red Chillies - 8-9


Method:-


1) Wash goose berries/usirikayalu/amla  and wipe them properly with a  cotton cloth.  See that they are not wet.  Place them on a kitchen towel and allow them to dry for at least 20 to 30 min. Put some scars with knife to the amla.

Indian Gooseberries / Amla /Usurikaya

2) In a pan/kadai, dry roast the fenugreek seeds till they start to change color.Set aside the fenugreek seeds to cool.
3) Dry roast the mustard seeds .Cool them.
4) Grind the cooled, roasted fenugreek seeds and mustard seeds to a fine powder.
5) Soak tamarind for 20 mins then squeeze and make the tamarind pulp.
6) Heat oil in a pan. Add 8-9 red chillies and 1 tsp of mustard seeds  and hing . When mustard seeds crackle then add the usirikayalu/amla into it slowly.  Cook in a medium flame stirring at intervals for atleast 7-8 mins till amla gets light golden in colour .WHen Amla is half cooked add the tamarind pulp. Cook for another 7-8 mins or till amla gets squeezed. When Press a amla with a ladle and see whether it is cooked properly.Switch of the  flame and let it cool.




7) Now press each Usirikaya/amla with the help of a spoon and remove the seed inside.



8) While the oil  gets cool , add the asafoetida, mustard powder, fenugreek powder, salt, turmeric, and chilli powder.Mix well.


9) Let the uragai cool completely.
10) Transfer the uragai /pickle to a dry clean glass bottle or air tight glass jar.
11) You can use this  usiri avakaya immediately.


12) Serve with Curd Rice or Warm Rice and Ghee ,Sambar rice or dal rice combination.You can also serve this usiri avakaya with upma and dosa also.
13) Once the amla pickle is ready, keep outside or in the fridge. In cold climates, you can keep outside.In a hot and humid climate, keep in the fridge.
14) This Amla Pickle stays for 6 months to a year .