Lemon Pickle Recipe

Ingredients:
6 lemon (520g or 1.15 lbs) = 2 cups after boiling and cutting (nimbu)
1 1/2 tablespoon salt (namak)
1/2 teaspoon turmeric powder(haldi)
1 teaspoon fenugreek seeds(methi)
4 tablespoon sesame oil (til oil)
1/2 teaspoon mustard seeds (sarasom)
1/4 teaspoon asafoetida powder(hing)
1 1/2 tablespoon chili powder

Preparation: Place the whole lemon in a cooking pot add water to cover it and cook until it comes to a boil, after it has come to a boil let it cook for an additional 5 minutes.
Drain the water let it cool and cut it into pieces. Add salt and turmeric powder and mix.

Roast the fenugreek seeds until it turns darker when cool powder it.

Heat oil add mustard seeds and wait for it to pop. When the mustard seeds pop add asafetida powder and powdered fenugreek seeds and chili powder, add the cut lemon pieces mix, let it cook for a minute or turn the heat off and serve.

Millet Roti - Bajra ki Roti

Ingredients:
1 cup millet flour(bajra)
1 cup water
1/2 teaspoon salt
2 teaspoon oil

Preparation:  To a pan on medium heat add water, salt, and oil.  Let the water come to boil, reduce the heat add the millet flour mix, when the water is absorbed turn the heat off and continue to knead with a spatula for 2 to 3 minutes, after which cover and let the dough to cool.
When the dough is cool to touch knead it a little bit more to make a smooth dough (it helps to grease your hands a little).  Next, start making the rotis

Cover the work surface with parchment paper apply a little bit of flour over the paper.  Take a little of the dough shape it into a round.  Place the dough on the parchment paper cover it with another sheet of parchment paper and gently roll over it to make a round roti.  I do it this way to make the rotis thinner and keep them from breaking while rolling.  Place the rolled roti on a griddle to cook.  Cook on both sides till you see bubbles.  Next transfer it to an open flame on the burner and finish the cooking when you see brown spots on both sides.

Makes 5 to 6 rotis.

Salad

Papaya Salad
Raw Green Mango Salad
Sprouted Mung Bean

Curry Leaves Thokku - Curry leaves Chutney

1

Ingredients:
Big bunch curry leaves after grinding gives 1/4 cup
1/4 teaspoon Fenugreek seeds
4 to 5 whole red chilies or to taste
6 tablespoon til oil or sesame oil
1/2 teaspoon of mustard seeds
A pinch of asafoetida
A pinch of turmeric powder
3 teaspoon tamarind concentrate
1 teaspoon salt or to taste

Thokku is a pickle like condiment.

Preparation:  Wash and dry the curry leaves.  Remove the leaves from the stem discard the stem and keep the leaves.
Place the dried leaves in a microwaveable bowl and microwave for 4 minutes total.  During the 4 minutes of microwaving after every minute  of microwaving remove the bowl and stir the contents.  Microwave until the leaves are totally dry and break apart easily.
Let it cool and grind it to a fine powder and keep it aside.

Roast fenugreek seeds and whole red chilies until it turns darker, let it cool and grind it to a powder and keep aside.

To a pan on medium heat with 3 tablespoon of oil add the mustard seeds and wait for it to pop.  When the mustard seeds pop add the asafoetida and turmeric powder, next add ground fenugreek seeds and red chili next the ground curry leaves, mix add the salt and tamarind concentrate.  Cook for 5 minutes and add 3 tablespoons of oil (the balance of the oil), mix and cook for 10 to 15 minutes until the oil separates out.
Turn the heat of when cool bottle and keep in the refrigerator.  It lasts for at least one month.