ELUMICHAI OORUGAI / LEMON PICKLE

  

Hey all ! Here I am today with a popular

south indian "lemon pickle recipe"...

This recipe can be made with very 

few ingredients but needs few days 

of preparation...It tastes great with 

curd rice, rotis & parathas :-)

ELUMICHAI OORUGAI / LEMON PICKLE RECIPE:

Recipe cuisine: Indian / Recipe category: Side dish

Prep time: 3 to 4 days / cook time: 15 mins 

INGREDIENTS:

Lemon : 4 (medium sized)

Olive oil : 4 tblsp 

Red Chilly powder : 3 to 4 tsp

Mustard : For tempering

Turmeric powder : 2 tsp

Hing : 1/4 tsp

Salt : 4 tblsp

METHOD:

Wash & dry the lemons. Now cut each 

lemon to 8 pcs or wedges. Remove the seeds.

Transfer the lemon wedges to a clean dry container.

Add turmeric powder & salt. Mix well. 

Store it for 3 to 4 days. Stir the lemon mixture with a 

clean dry spoon every day. 

Heat a heavy bottom pan in medium flame.

I used my cooker. Add 4 tblsp of  oil, then add

generous pinch of hing once oil is hot.

Now add mustard seeds, let it splutter & then add

the lemon mixture. Mix it well.

Now, close it with a lid & cook it for 5 to 7 mins. 

The mixture will become thick.

 Add red chilly powder & mix well.

Let the mixture cook for another 5 mins. 

Let the pickle completely cool down & store it in a 

clean dry container.

Enjoy spicy elumichai oorugai with rice or rotis :-)

NOTES:

* Store the pickle in a dry container so that it will

not spoil. Also use a dry spoon & pls do not store 

the spoon inside the container.

* Adding more oil, will extend the life of thokku :-)

* Actual recipe is to use sesame oil, but I used olive oil.

* Chilly powder can be increased or decreased as 

per our tastes & preferences.

* I powdered dry red chillies & used it as chilly powder.

Store bought red chilly powder can be used.

* For my non tamil speaking friends, elumichai means

"lemon" & oorugai meaqns "pickle" :-)

Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..

See you all soon with more interesting recipes :-)

SAVORY PUFF PASTRY SNACK (KHARI BISCUIT)

 

Hey all! I am back with an easy snack

recipe :-) This khari biscuits are very popular

in small bakeries back in India..Very light & airy

biscuits with aroma of butter that melts in our mouth..

It is very easy to make it at home & kids will love it :-)

KHARI BISCUIT RECIPE:
Recipe Cuisine : Indain / Recipe category : Snack
Prep time : 10 mins (+40 mins thawing) / Cook time : 15 mins
INGREDIENTS:
Puff pastry sheet : 1 
Italian seasoning : As required
Dry Pudhina/Mint seasoning : As required
Black pepper : As required
Oil : As required (optional)
METHOD:
Pre heat oven to 200*C or 400*F.
Take out the puff pastry sheet from freezer.
Thaw it for 20 mins. Unfold the sheet as show below.
Thaw again for 20 mins.

Now cut the sheets as shown below. Apply oil
or water on top of the sheet. Then transfer it to
the baking tray with aluminium foil.

Now press the center of the cut sheets & make
it like bow tie. Using a fork, make an impression
on the sheet as shown below.

Complete the above mentioned steps for all pcs.

Now start sprinkling the seasonings & pepper on top.

After seasoning all the pcs, bake it for 12 to 16mins.
I baked it for 15 mins. Check around 12 mins as oven
power may vary.

You can see that the biscuit has puffed up nicely.
Serve the biscuits hot or store it in air tight container
and will be good for 2 to 3 days.

Enjoy crispy & light khari biscuits :-)

NOTES:
* I used ready made puff pastry sheet & followed 
thawing time given in the box itself. So, thawing time may
vary. Please check the manufacturer instructions.
* I used Italian & dry mint seasoning. Any seasoning
can be used or can be done without seasoning.
Dry methi is also good choice for seasoning.
* Applying oil or water is optional just to make 
the seasoning stick on top.
* Adding pepper powder is optional. Chilly powder can also
be added, if you want the biscuit to be spicy.

Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..

See you all soon with more interesting recipes :-)

PINEPAPPLE KESARI

 Hey all ! Wishing you and your family a 

very happy, healthy & prosperous 

new year 2016 :-) Starting of this year 

with a sweet note.. Kesari is a popular

south indian sweet made with rava or sooji..

Adding pineapple to this gives a nice taste 

and texture to the sweet.. Lets begin :-)

PINEAPPLE KESARI

Recipe cuisine: Indian / Recipe category: Dessert

Prep time:5 mins / cook time: 20 mins

INGREDIENTS:

Rava /Sooji : 1 cup

Sugar : 1 & 3/4 Cup

Water : 2 & 1/2 cups
Pineapple : 1/4 cup

Broken cashews (fried in ghee / butter ) : as needed
Food liquid color (Yellow) : few drops (optional)
METHOD:
Drain the pineapple from can & wash it with water.
(I used canned pineapples, if using fresh pineapples 
pls skip this step). Keep it aside.

 

Dry roast rava till golden brown .
(Add 1/4 cup ghee or butter & roast rava if you want)

Boil water side by side.

Once the water is boiling hot, transfer to the rava &
mix well immediately without any lumps.

Cover the pan with lid & cook it in low flame.

Then add the sugar to this rava mixture & mix well.
The sugar will start to melt & the mixture will become watery.

Add food colour liquid (optional) & mix well.

Now add the chopped pineapples & mix well.

Let it cook in low flame for 2 mins.

Add the fried cashews & mix well again. 
The mixture will start to thicken. Serve it hot :-)

Enjoy sweet & yummy pineapple kesari :-) 

NOTES:

* I used canned pineapples, if using fresh pineapple 

pls clean the outer skin & chop the pineapples into 

small cubes.

* Sugar quantity can be 1 & 1/2 to 2 cups depending on

your taste.

* The mixture will be too watery after adding the sugar

but it will eventually thicken.

* Add 1/4 to 1/2 cup of ghee while roasting the rava (optional).

Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..

See you all soon with more interesting recipes :-)