Bell Pepper & Lemon Pickle
Servings -7 - 10
INGREDIENTS
Bell Pepper - 465 grams
Lemon - 600 grams
Asafoetida - 1 teaspoon
Fenugreek seeds - 40 grams
Mustard powder - 40 grams
Fennel powder - 40 grams
Salt - 3 tablespoons
Oil - 200 milliliters
Lemon juice - 300 milliliters
PREPARATION
1. In a mixing bowl, add455 grams bell pepper, 600 grams lemon, 1 teaspoon asafoetida, 40 grams fenugreek seeds, 40 grams mustard powder, 40 grams
fennel powder, 3 tablespoons salt, 200 milliliters oil, 300 milliliters oil and mix it well to combine.
2. Now, transfer it to glass jar or air tight container.
3. Keep it in sun for 12 days.
4. Serve.
Mushroom pickle
Servings - 7 - 10
INGREDIENTS
Water - 1 litre
Lemon juice - 100 milliliters
Mushrooms - 630 grams
Mustard oil - 100 milliliters
Dry red chili - 5
Asafoetida - 1 teaspoon
Mustard seeds - 2 teaspoons
Nigella seds - 1 teaspoon
Fenugreek seeds - 1 teaspoon
Garlic - 1 1/2 tablespoons
Ginger - 1 tablespoon
Paprika - 1 tablespoon
Mustard powder - 2 teaspoons
Turmeric - 1 tablespoon
Tamarind pulp - 100 milliliters
Black salt - 1 1/2 tablespoons
Salt - 1 tablespoon
PREPARATION
1. Heat 1 litre water in a heavy skillet, add 100 milliliters lemon juice, 630 grams mushrooms and bring it to boil.
2. Heat 100 milliliters oil in heavy skillet, add 5 dry red chili, 1 teaspoon asafoetida, 2 teaspoons mustard seeds, 1 teaspoon nigella seeds, 1 teaspoon fenugreek
powder and sauce for - 3 -5 minutes.
3. Add, 1 1/2 tablespoons garlic, 1 tablespoon ginger, 1 tablespoon paprika, 2 teaspoons mustard powder, 1 tablespoon turmeric and mix it well to combine.
4. Now, add 100 milliliters tamarind pulp, 1 1/2 tablespoons black salt, 1 tablespoon salt and mix it well.
5. Then, add boiled mushrooms and mix it well to combine.
6. Now, transfer it to glass jar or air tight container.
7. Serve.
