How to Cook Indian Food: Over 150 Recipes for Curry & More by Dave Winstanley - HTML preview
PLEASE NOTE: This is an HTML preview only and some elements such as links or page numbers may be incorrect.
Download the book in PDF, ePub, Kindle for a complete version.
Download the book in PDF, ePub, Kindle for a complete version.
Lemon Pickle
IngredientsLemons 6
Salt 5 tsp.
Chilli powder 5 tsp.
Turmeric pinch
Hing 1 tsp.
Methi 1 tsp.
Oil 5 tbsp.
• Cut lemons into small pieces and remove the seeds. Add salt and keep for about 12 hours.
• Add chilli powder, turmeric, and methi.
• Heat oil, mustard seeds, and asafoetida. Spread this mixture over the lemons.
• Mix thoroughly.