Aloo Palak Gobi Manchurian Sindhi Saibhaji Shahi Paneer Potato in Curd Gravy Navratan Korma Malai Kofta Samosa Masala Vada Hot Kachori Spicy Sev Pear and Mango Chutney Green All-Purpose Chutney Sarson ka saag Sweet Pongal Ulundu vada Adai Dhaal vada Shrikhand Puranpoli Patisa (Soan Papdi) Coconut Burfi Imarti Kaju Barfi Khajur Burfi or Rolls Kalakand (Milk Burfi) Badam ka seera Carrot Halwa Doodhi Halwa Chickoo Halwa Dal ka seera Atte ka seera Beetroot Halwa Rava (Semolina) Ladoo Rossogolla Pedhas Mava Burfi Malai Ladoo Gulab Jamoon Sweet Kachori Spicy Khaja Shankarpala Mitha Khaja Karanjia Boondi Sada (Plain) Dosa Rava Dosa Mixed Dal Dosas Masala Dosa Chutney spread Channa Bhatura Pav Bhaji Vegetable Pie Poha Bhel Tandoori Roti (without Tandoor) Naan Spicy Roti Baked Bread Rolls Simple Potato Cake Mix Veg Curry Palak Paneer Mysore Pak (South Ind Dish) Cabbage Kofta Curry Pineapple Gojju Tur Dal Kofta Tikha Baigan Masala Vaangi Baath (Brinjal Rice) Bread Besan Bajji Vegetable Cutlet Kesar Pista Kulfi Apple, Banana & Carrot Halwa Avial (Mixed Veg With Sauce) Milagu Kuzhambu Paruppu Thogaiyal Erissery Vella Appam Poricha Koottu Aviyal Tamarind pickle(Pulikkachal) 7-cup sweet VenPongal Lime pickle Ginger Pickle Coriander-tomato chutney Paruppu podi Curd Vadai Vegetable Cutlet Rasam Powder Sambar powder Bonda with mashed potato Dahi Vada Vegetable Kurma More Kozhambhu Lemon Pickle Ras Malai Pulikacchal Gotsu Katirikka Rasavangi Pitlai Erucheri Venn pongal Badusha Dum Alu Haaq Simla mirch sabzi Tomato Chutney Mint Chutney Coconut Chutney Coriander Chutney Moolangi Chutney Pinapple Gojju Bittergourd Gojju Bhindi Gojju Sweet Mango Chutney Hot Mango Chutney Puli Inji Mango Pachadi Gobi Manchurian Vegetable Pulao Peas Pulao Vaangi Baath Bisi Bela Huli Anna Powder Bisi Bela Huli Anna Puliyogare Mix Puliyogare

Recipe : Lemon Pickle

Ingredients

  • Lemons 6
  • Salt 5 tsp.
  • Chili powder 5 tsp.
  • Turmeric pinch
  • Hing 1 tsp.
  • Methi 1 tsp.
  • Oil 5 tbsp.

 

 

 

Preparation

Cut lemons into small pieces and remove the seeds.

Add salt and keep for about 12 hours.

Add chili powder, turmeric, and methi.

Heat oil, mustard seeds, and asafoetida. Spread this mixture over the lemons.

Mix thoroughly

Author :

Unknown, Someone on the NET


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