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MATERIAL METHODOLOGY: -
MATERIAL: - METHODOLOGY: -
1 Kaagazi Nimbu (Lemon variety) 2 Kg Wash lemons/ dry them & cut each one into 4 pieces.
2 Gur 2 Kg Put Salt & Turmeric and put the stuff in a jar.
3 Red Chilly Powder 3 table spn Shake the jar every day so that stuff mixes thoroughly.
4 Jeera powder 1 table spn It will take nearly 25 to 30 days for lemons to soften.
5 Salt 4 table spn Once lemons soften after 25/30 days, take the stuff in
6 Turmeric Powder (Haldi) 1 table spn a piece of cloth and tie it and hang it so that oozed
7 Daal Chini + Clove + Saunf in 1 table spn water drains off. It will take two hours or so for the
8 powder form. liquid to be drained off completely.
Now take the stuff in a big steel vessel and add gur
"NOTE" that is finely smashed. Also add all remaining masala.
Tie firmly, the top of the vessel with a clean cloth.
This pickle contains large quantity of liquid Keep it for two days.
juice hence the stuff does not go bad. Now pickle is ready. Pack it in a glass jar and ensure
Take winters Kagazi Nimbu, make pickle & no air pockets.
Use pickles in Summers.