Lemon Pickle

INGREDIENTS

Lemons 8
Salt 5 tbsp
Cumin Seeds 1 tbsp
Mustard seeds 1 tbsp
Fenugreek seeds 1 tbsp (Methi seeds)
Turmeric powder 1 tbsp
Red Chilli powder 4 tbsp

SEASONING INGREDIENTS

Oil 3 tbsp
Mustard seeds 1/2 tbsp
Red chillies 3

PROCEDURE

1. Wash the lemons and pat them dry. Take 3 lemons and squeeze the juice and keep it aside. Cut the remaining lemons into small pieces. Take a glass container and mix the lemon pieces with the squeezed lemon juice and salt with a dry spoon. Mix thoroughly and close the container with a tight lid. Keep the container aside for a week to 10 days until the lemons become soft. It depends on the thickness of the lemon skin.

Note: Make sure to use enough salt to avoid fungus.


2. Dry roast cumin seeds, fenugreek seeds, mustard seeds. Grind them into a smooth powder. Add this powder and red chilli powder to the lemon pieces and mix well with a dry spoon. Keep the container closed for an other 3 to 4 days to let the lemon pieces absorb all the flavors


3. Heat oil in a pan, do the seasoning. Bring it to a room temperature before adding it to the pickle. Mix well and serve with hot rice and dal or with curd rice. Enjoy.

Pista Shell Flowers

I know that this is a food blog. But i could'nt stop myself from posting one of my craft projects...:) Recently i made some flowers with pista shells. Since 2 months i started collecting these pista shells without throwing them away. My husband asked me 'what are you going to do with those shells...r u gonna make a curry'. Very funny. After collecting enough shells i started making these flowers. Check them out.

Poori with Mutton curry

Last sunday we had poori with mutton curry as an early lunch. Here is the recipe for poori and mutton curry.

INGREDIENTS

Wheat flour 2 cups
Salt 1/4 tbsp
Warm water as needed
Oil for frying



PROCEDURE

1. Mix wheat flour and salt by using warm water to make a firm dough. Keep it covered for 30 mins.

2. Divide the dough into equal sized balls. Roll each ball into a round by using a rolling pin. Make sure the rounds are not too thin.

3. Heat oil in a pan. When the oil is hot, drop the poori into the oil. Gently press with a spoon which would help poori to puff up. Turn the poori onto the other side and fry for 30 sec. Take it out of the oil onto a tissue paper. Serve hot with a curry.

Uggani / Puffed Rice(Borugulu) upma

Uggani is a famous dish in my native Anantapur. We make it for breakfast. Mirchi bajji is a must side dish for uggani. Whenever i think of food, i miss my home very much. Back there we can have the luxury of just going out and eating whatever we like. Thats the thing we cant find here whatever else we have...

INGREDIENTS

1 big bowl Borugulu (Puffed rice)
1 Onion (chopped lengthwise)
1 Tomato (finely chopped)
3 Chillies(chopped lengthwise)
5tbsp Chickpeas
3tbsp Coconut powder
1/2 tbsp Red chilli powder
1/2 a lime
salt
Cilantro
Turmeric

SEASONING INGREDIENTS

Mustard Seeds
Cumin Seeds
Curry Leaves
Chana dal
Red Chilli
Oil

PROCEDURE

1. Soak puffed rice in water for about 5 minutes. Then squeeze all the water out and keep them another bowl.

2. Do the seasoning in a large pan. Add onions and green chillies. when onions are soft, add tomato and turmeric. Now add puffed rice, mix well.

3. Grind chickpeas, coconut powder and red chilli powder together into a fine powder. Add it along with salt and mix well. Simmer it for few minutes.

4. Squeeze half a lime and garnish with cilantro. Serve hot.

Bhagavan Sri Sathya Sai Baba.

23 November 1926 - 24 April 2011
Love All, Serve All
Help Ever, Hurt Never!

We love you swami..you will always be in our hearts.

Happy Ugadi & Happy Birthday to you Kanth!!!

Happy telugu new year(SreekharaNama samvathsara Ugadi) wishes to you all..may this year brings you a lot of joy, peace, love and gud health. May all your dreams come true. This year ugadi and my husbands birthday are on the same day...so we have a double celebration...:)The above picture was taken back home in India

India won the World cup!!!

Hip hip hurray!! India won the world cup!..its a sweet victory..We love you Sachin.