Archive for lemon juice

Kadamba Recipes VI (Grandma herbal recipes)

Posted in Kadamba Recipes with tags , , , , , , , , , , , , , , , , , , , , , , , , , on March 26, 2013 by icareufriend

(Continued from previous posting)

Diabetes is a disease that once sets in cannot be cured but can be kept under control through proper food habits. Someone is under wrong notion that by the intake of sweets or substances with sugar, jaggery etc one may contract this disease. This is a baseless fear! Elders have said that you can take anything and everything but with a limit and appropriate dose. If it exceeds the quantity or limit and is in excess you may get trouble even from harmless substances. People with diabetes must not take food at one time but divide the food for intervals and take a portion of the divided meal. Besides, the following natural recipes may help controlling this dreaded disease that if left uncared may cause blindness, amputation of external wounded parts or even death. Diabetics may try one of the following suggestions that suit them. Please note that these methods have only traditional background and are not based on any research. You may try them at your own volition.

Recipe to control diabetes

Ingredients 

 Wheat flour (ATTA)

Bitter Gum (KaDuvA GOnd/Arabic gum)

Barley grains

KalOnji (KAlAjIrA or Nigella damascena or

Nigella sativa or karunjIrakam)

 

 100 gms

100 gms

100 gms

100 gms

Method 

Take all the above in a bowl and add 5 cups of water. Boil them for 10 minutes while keep stirring. Put off the fire. Allow the contents to cool down. After it cools down, strain and preserve the extract in a bottle and refrigerate. Take a small cup of this early in the morning in empty stomach for 7 days continuously. In the next week repeat the intake but on alternate days only. The treatment for these two weeks will show marked improvement. Can take whenever there is any degeneration.

 Bitter gum 1 Bitter gum 2

Bitter gum 

Kalonji or KAlAjIrA

Kalonji/KAlAjIrA

Note: In addition to the above you can also add 50 gms of ALividai (watercress seeds or JalkumbhI bIj), 50 gms of Fumitory and MAduLampazha vidai (Pomegranate seeds/anAr dAnA).

ALividai (Watercress seeds) ALividai (Watercress seeds) 1

ALividai (Watercress seeds)

Fumitory

Fumitory

There are two more practices to keep diabetes under control. Wash a potato and just cut them into slices and keep it in a glass of water over night and drink the water only next day in the early morning in empty stomach. Some people replace the potato by VeNDaikkAi (OkrA or Ladies finger) and cut it vertically into two and drink the water next morning in the same way.

Recipe to avoid vein blockage

Since we are all after the westerners in copying their style, food habits etc against the prevailing conditions in our country and suit the constitution of our bodies, we suffer on many counts. It is quite unfortunate we have lost our individuality because of this. Not only this, we permit our children too to have their choice of vegetables and fruits without knowing the serious implications that may cause when they grow up. Many ailments can be prevented if we follow the advice of our ancestors. One such advice is to use suraikkAi (bottle gourd or lauki) in our food liberally and its juice to avoid vein blockage. If this is done, there is no need for any angioplasty or angiogram!

Bottle-Gourd 

SuraikkAi (Bottle-Gourd)

The following recipe also had proved to be effective in this regard:

Ingredients 

 Lemon juice

Raw ginger juice

Garlic juice

Apple vinegar

 1 cup

1 cup

1 cup

1 cup

 

Method 

Mix all above and boil on low flame, approximately for half an hour to reduce it to 3 cups. Put off flame and let the solution cool. After it had cooled down, mix 3 cups of natural honey and store it in a bottle. Every morning use one Table spoon of this regularly before breakfast. Your blocked Vein will open.

(To continue)

Puddings and Cakes VII

Posted in Puddings and Cakes with tags , , , , , , , , , , , , , , , , , , on September 26, 2012 by icareufriend


(Contd. from previous posting)

 Chocolate Cake

Ingredients 

 

All purpose flour (MaidA)

Caster sugar

Baking powder

Baking soda

Cocoa powder or Drinking chocolate

Condensed milk

Butter at room temperature

Vanilla essence

Salt

 

 

125 gms

200 gms

½ tsp

½ tsp

1½ tsp

125 ml

125 gms

½ tsp

2 pinches

Method

Pre heat the oven to 350 deg F or 180 deg Celsius. Sift the flour, cocoa powder, salt, baking powder and baking soda to remove lumps and get a homogeneous mixture. Add sugar to the butter and whisk till it becomes soft as snow and frothy. Add to this condensed milk and whip well. Fold in this the sifted flour mixture and mix. Ensure that the flour is not placed in a lump but spread over this mixture little by little and mixed. (In case you use eggs use 3 eggs in place of condensed milk. Mix the yolk only with the sugar butter mixture and whip. After whipping all the three yolks, keep aside the white of the egg. Now you can fold in this mixture 1 tbs sifted flour mixture and then 1 tbs white of the egg. This way add both simultaneously and fold in the sugar, butter, egg yolk mixture. Then add the remaining flour also at last and mix well). Finally add the essence and mix it well.  Bake as usual in the oven in a greased container smeared with flour or in a non sticking baking pan till the cake is baked. Test by needle as explained earlier. After it is baked put off the oven and remove after 10 minutes. Invert over a plate and allow to coll. Cut into rectangular pieces and refrigerate.

Note: Some people decorate this cake with icing (plain or designs). We will discuss later about the method of making icings and their usage. Over the icings, we can spread fried cashew nut or almond or Cadbury chocolate scrapings. Bring down butter and egg to room temperature before using.

 Ribbon Cake

Ingredients 

 

All purpose flour (MaidA)

Butter at room temperature

Caster sugar

Baking powder

Eggs (or) Condensed milk

Vanilla essence

Lemon juice

Caramel Syrup

Cocoa powder

Salt

 

200 gms

150 gms

100 gms

½ tsp

3 pcs or 200 ml

½ tsp

½ tsp

A few drops

1½ tbs

2 pinches

 

Method

Pre heat the oven to 180°C or 350°F. Sift the flour, baking powder and salt. Keep aside. Whisk the butter and sugar till the mixture froths and add vanilla essence and mix well. Add to this the condensed milk and whip. (Follow the procedure as above for eggs.  First whip the white of the egg and then add sugar and whip till it dissolves. Slowly add the yolk and whip. Add this to the butter and whip and add vanilla essence and mix well). Spread the sifted flour mixture little by little and fold. Mix lemon juice well.  Divide the mixture into two. Mix cocoa powder to one portion well and keep aside. Now, place non cocoa portion of the batter portion in a greased flour smeared or non sticking baking container or pan. Pour caramel syrup and spread. Place the plain batter again. Place the cocoa powder mixed batter again. This way create the three ribbons (that is caramel, plain and cocoa) till you exhaust the batters. Bake for 45 minutes or till the baking is over (to be tested by needle). Put off the oven and remove the cake after 10 minutes. Let it cool and refrigerate. 

Ribbon Cake

(To Conclude)

Puddings and Cakes V

Posted in Puddings and Cakes with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on September 18, 2012 by icareufriend

(Contd. from previous posting)

Christmas is just ahead of another 2 months. During this festival, puddings and cakes are prepared. We will also discuss some of these.

 Christmas pudding

Ingredients 

 

Raisins

Currants

Seedless grapes (Kismis)

Dates

Butter

Margarine

Almonds

Table salt

Cloves

Cinnamon

Allspice

Nutmeg powder

Dry ginger powder

All purpose flour (MaidA)

Fresh Bread crumbs

Jaggery (gur) (shredded)

Sugar (fine powdered)

Apple  

Orange juice

Lemon juice

Brandy (optional)

Eggs

Vanilla essence

Cherries

Tooty Fruity (Optional)

 

150 gms

150 gms

150 gms

150 gms

100 gms

150 gms

10 pcs

½ tsp

2 pcs

1″ pc

½ tsp

¼ tsp

½ tsp

250 gms

200 gms

¼ cup

¼ cup

1 pc

2 tbs

1 tsp

1 tbs

3

1 tsp

A few

2 tbs

 

 Method

Wash apple, peel and grate. Wash the currants as well as the grapes and dry cool. Clean the raisins to remove impurities, if any. Blanch the almond and sliver. Chop the dates, currants, raisins, grapes, cherries and add to this the grated apple and slivered almonds.  Dry roast cloves, cinnamon, nutmeg and allspice, powder and mix with the flour with dry ginger powder. Sift the flour along with the spices and salt. Keep them in a large mixing bowl. Add bread crumbs to butter, margarine, sugar and jaggery to this. Add the nuts and fruit mixture to this. Add tooty fruity pieces. Mix well. Whip the eggs and add the orange, lemon juices and vanilla essence. Beat well and add to the mixture in the bowl. Add brandy and blend well. Put all these into a greased pudding container. Close securely and pressure cook till done. Do the needle test as explained in our earlier discussion. Refrigerate. Before serving steam it for about an hour and serve with sauce. Some people pour a little brandy over it and light it to burn.

Christmas Pudding

From our next session onwards we will discuss some of the important cakes that we come across in our day to day life.

(To Conclude)

Miscellaneous Specials VIII

Posted in Miscellaneous Specials with tags , , , , , , , , , , , , , , , , , , , , , , , , , , on July 25, 2012 by icareufriend

(Contd. from previous posting)

FalUdA and KESar Kulfi

Ingredients 

 

Rose syrup/RUh AfzA

Takmaria/SabjA/FalUdA/Basil seeds

Fresh creamy milk

Chopped almonds and piStA nuts

Sugar

Corn flour vermicelli

Vanilla ice cream/KESar Kulfi

 

3 tbs

100 gms

500 ml

2 tbs

150 gms

q.s.

150 gms

 

Method

First prepare the rose syrup or RUh AfzA as discussed in our previous posting or else you can buy from the shop if readily available. Similarly you can buy or prepare vanilla ice cream. Soak the basil seeds (aka by other names as mentioned above) in water for an hour. Let us see how corn flour vermicelli or falUdA noodles are prepared. Dissolve 100 gms of corn flour in 100 ml water without any lumps. Add to this 500 ml water again and heat under simmered flame. Stir constantly for 15 minutes till the mixture turns thinner and becomes translucent. Put off heat and keep ready ice cold water in a basin. Over it hold a big holed strainer and pour into it this corn flour liquid. Just press the liquid by the bottom of a flat ladle. Alternately you can thicken the corn flour and use a savoury press to make needles to fall into the cold water. You can also fry the vermicelli in a little ghI and boil it in water and then strain under cold water to get separate noodles.  Some people use “Chaumin”, the Chinese noodles. Now take glasses required and pour the rose syrup/ RUh AfzA into them, place falUdA noodles and soaked seeds equally. Whip the milk and pour equally over them. Top each glass with vanilla ice cream or kESar kulfi and garnish with the chopped nut pieces fried in ghI.

 

          SabjA or Basil Seeds                           FalUdA Noodles

    FAlUdA

If you do not get KESar Kulfi readily, you can prepare it as follows:

Ingredients

 

Fresh creamy milk

Castor sugar

Powdered cardamom

Corn flour

Saffron strands

 

 

1 litre

100 gms

¼ tsp

1 tbs

A few 

 


KESar Kulfi

Method

First soak the saffron strands in a little warm milk as usual and keep aside. Remove lumps if any from corn flour, add the sugar and dissolve this in a little water. Heat the milk and when it starts boiling, simmer the flame and remove. Pour the milk gradually over the corn flour solution and stir simultaneously. Heat this over the simmered flame to reduce it to half the quantity and stir constantly. Thereafter put off the fire and cool. After it cools down, add the powdered cardamom and the soaked saffron strands with the milk. Mix thoroughly. Whip gently and either pour on a tray or into kulfi moulds. Freeze overnight or till the kulfi sets well.

(Concluded)

Miscellaneous Specials VII

Posted in Miscellaneous Specials with tags , , , , , , , , , , , , , , , , , , , , , , , , , , on July 19, 2012 by icareufriend

(Contd. from previous posting)

Banana Ice Cream

Ingredients

Variation I 

 

Fully ripe sweet banana pulp

Castor or powdered sugar

Fresh orange juice

Fresh lemon juice

Fresh milk cream

Fresh milk

GMS

CMC

 

1 cup

150 gms

¼ cup

1 tbs

1 cup

1 cup

1 tsp

½ tsp

 

Method

Mix GMS with a little milk and CMC with a little sugar and keep aside. Peel the banana and remove the pulp and blend it nicely. Keep the pulp aside. In place of lemon juice you can use ½ tsp citric acid crystals. Boil the milk and cool. Dissolve sugar into it gradually. Take a cup of banana pulp and mix to this and blend. Add to this the other ingredients and mix well. Follow the other procedure like freezing, whipping at intervals and finally freezing.

Variation II 

 

Fully ripe sweet banana 

Fresh milk

Fresh milk cream

Almonds

Cashew Nut fried in ghI

Custard powder

Castor or powdered sugar

Citric acid crystals

GMS

CMC

 

2 Nos

500 ml

½ cup

5

6

2 tbs

150 gms

¼ tsp

1 tsp

½ tsp

 

BanAnA Ice Cream

Method

Mix the sugar with the custard powder without lumps and dissolve this in a little milk. Keep aside. Freeze the milk cream with a little sugar. Soak the almonds in hot water. After it is soaked well peel the brown skin and keep aside. Mix GMS in a little milk and the CMC in a little sugar. Keep them also aside. Heat the milk and when it starts boiling simmer the flame and add the custard powder cum sugar milk mixture gradually and stir constantly. After 5 minutes, remove from fire and cool. Peel the banana, add citric acid crystals and soaked almonds. Mix it well into the cooled milk. Whip the frozen cream and mix with this. Add the GMS and CMC. Whip all these and freeze for 30 minutes. Freeze again to whip after 30 minutes. Break the fried cashew nut into small pieces. Place the finally whipped mixture over the tray and garnish with fried cashew nut pieces. Freeze for 1 hour or till the contents become solid. While scooping ensure that each cup gets the topped nuts.

You can prepare ice creams from other pulpy fruits in similar manner.

Bread BAdam MalAi Ice Cream

Ingredients 

 

Fresh creamy milk

Sweet milk bread loaves

Castor Sugar

PiStA and cashew nuts

Cardamom powder

Almonds

KESar yellow colour powder

Vanilla essence

GMS

CMC

 

1 litre

50 gms

100 gms

2 tbs

¼ tsp

2

A pinch

¼ tsp

½ tsp

¼ tsp

 

Method

Heat the milk to boil and reduce the quantity to half under simmered flame after it starts boiling. Put off the fire. Cool it down. Remove the crust from the bread and soak the white portion only in a little of the above reduced milk. Soak almond in water and peel the skin later. Mix GMS with a little milk and CMC with sugar. Keep aside. Now blend the soaked bread and almonds nicely and mix to the milk with sugar well. Mix other ingredients except the nut also thoroughly well. Freeze, whip in two intervals and finally freeze after garnishing the top with ghI fried nut pieces.  You can also use some saffron strands for garnishing.

Bread BadAm MalAi Ice Cream

You can use corn flour mixed in milk as well as a little MAwA (KhoA)in place of the bread but always add the milk to the corn flour or custard powder mix instead of the vice versa.

Jell-O Ice Cream

Ingredients 

 

Gelatine flakes

Sugar

Milk Cream

Fresh Creamy Milk

Water

Vanilla essence

PiStA green colour

 

50 gms

100 gms

100 gms

500 ml

q.s.

½ tsp

6 drops

 

Jell’o Ice Cream

Method

For this type of ice cream you can use any essence and appropriate colour. All you need to remember is: Never mix dissolved gelatine flakes and the milk in hot condition but in completely cold condition since the milk otherwise would curdle.

Heat milk and let it boil. After ten minutes put off the fire and cool the milk. Add half the colour to the milk along with vanilla essence and milk cream. Freeze, whip twice at intervals. 

Dissolve gelatine and strain. Allow it to cool. Add the remaining portion of the colour to the dissolved gelatine and mix well.

Now pour the finally whipped milk mixture over the jelly prepared and freeze till it solidifies into ice cream.

(To conclude)

Miscellaneous Specials III

Posted in Miscellaneous Specials with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on July 1, 2012 by icareufriend

 

(Contd. from previous posting)

In this session we will discuss some special items that are also loved by many. BAdAm khIr (KhIr means pAyaSam) is one such item. If prepared properly, it is very tasty but many do not know how to prepare especially in marriage when they serve. It will be so thin like water without any taste except the smell of bAdAm flavour. You have to search milk in it! There are people who add cardamom, pachchai kalpUram or other essences to mar the original flavour of almonds!! Let us see how we need to prepare this.

BAdAm KhIr

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

BAdAm (Almond)

Milk

Sugar

Saffron Strands

PistA

*Charuli or SAraipparuppu

 

12 pcs

1 litre

½ cup

a few

1 tbs

1 tbs

 

Method

*Charulipparuppu or Saraipparuppu as it is known in Thamizh, CharOli or ChirOnji in Hindi (Botanical name: ‘Buchanania Lanzan) is used in scented areca nuts, pAyaSams or in cakes, after fried in ghI. If pAyaSam is made from its paste adding milk, you should not take more as you feel giddy if consume more. For garnishing there is no problem.

Soak the bAdAm nuts in piping hot water for ½ an hour with closed lid. Peel the skin thereafter and grind the nuts into a slight coarse paste but not nicely. Now take milk in a thick bottomed vessel and add the almond paste. Heat it to boil and keep stirring constantly. When it starts thickening, add sugar gradually and stir. Never add sugar all at a time to milk when it is boiling or hot as it will curdle the milk.

BAdAm KhIr

Remove after the contents become thick and the entire sugar is dissolved. Now take a little milk separately and dissolve in it the saffron strands and add to the bAdAm khIr. Fry the piStA in ghI after breaking it into small pieces along with Charulipparuppu. Serve when chilled.

Green Mango PannA

Let summer arrive, all the north Indians prefer to drink this. This is also a delicious drink prepared from green mango. The preparation is very simple.

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

Green Mango (Firm and raw)

Sugar

Water

Rock Salt/Common Salt

Pepper cum cumin powder or JaljIrA

 

3 medium

1 cup

4 cups

1 tsp

1 tsp

 

Method

The mango for this to be not too sour or too bland but moderate. Wash and clean the mangoes and boil them in water till the green skin turn yellowish green. Put off the fire and allow to cool. Peel off the skin and collect the flesh only by squeezing manually. Place this in a blender, add sugar, salt and the jaljIrA powder. (Rock salt can replace the plain salt and pepper cumin powder can be used for jaljIrA if you like). Blend moderately so that the pulp bits are visible. Serve when chilled. Never add ice to any juice as it will dilute it and mar its original taste. Just chill.

Mango, Pulp and PannA

PAnakam

This a special item generally made on Ramanavami, New Year Day, navarAtri as well as on the day of Sumangali PrArtanai. It is very simple to make and digestive.

PAnakam

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

Jaggery (Gur)

Water

Dry ginger (SUnT) powder

Lemon juice

Cardamom powder

 

½ cup

1 ½ cups

½ tsp

½  tsp

½ tsp

 

Method

Break jiggery into small pieces, put them in water and keep it aside for 10 to 15 minutes to dissolve.  Stir well and strain to remove the impurities. Add other ingredients and mix well. Serve as it is or chilled.

nIr mOre

Along with PAnakam, this is also prepared and especially in summer to quench the thirst. The water content should be more in the butter milk as otherwise it will not be tasty.

nIr mOre

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

Butter milk (sour)

Water

Ginger  

Green chilli

Coriander leaves

Curry leaves

Fresh mint leaves (optional)

Asafoetida powder

Mustard seeds

Refined oil

 

½ cup

3 cups

A small pc

1 (long)

2 tbs

10

5 to 6

¼ tsp

1 tsp

a little

 

Method

Wash the coriander leaves (and mint leaves if included). Cut the green chilli with ginger and add. Grind these into fine paste. Add water to the butter milk with salt, asafoetida powder and lemon juice. Add the above paste to this and mix well. Season it with curry leaves and mustard after shredding curry leaves into small pieces. Serve when chilled. If need be, you can add a little cumin  and pepper powders too.

(To conclude)

Indian Pickles – XII

Posted in Indian Pickles with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on February 24, 2012 by icareufriend

(Contd. from previous posting)

Cut Vegetables & Mixed pieces 

Mixed Vegetables Pickles (South Indian)

Preparation time: 30 minutes   Shelf life:  1 year if refrigerated

Ingredients 

 

Red Carrot pcs

Tender beans pcs      

Cauliflower flowerets (optional)

Green peas

Ordinary or mango ginger 

Radish pcs

Beetroot pcs (optional)

Green capsicum or Chillies (Long)

Turmeric powder

Citric acid crystals

Red chilli powder

Table salt

Sugar

Mustard seeds powder

Roasted fenugreek powder

asafoetida

White sesame or refined oil

 

1 cup

1 cup

1 cup

1 cup

¼cup

½ cup

½ cup

½ cup

1 tsp

2 tsps

100 gms

2 tbs

2 tsps

2 tbs

1 tsp

1 tsp

250 gms

 

Method

Clean the vegetables and peel the skin or shell where necessary. Cut lengthwise into ½ or 1 inch in the cases of all vegetables, cut into ½ inch pieces in the case of capsicum or green chillies and very small thin slices in the case of ginger. In the case of cauliflower take small flowerets of about 1 inch and keep them in salt water to remove any germs or worms that are not visible. Never add lemon pieces/juice, mango pieces/powder, as these will spoil the entire taste. Put all the vegetables in hot piping water, add 1 tbs salt, mix, close the lid for 10 minutes and blanch. Drain the water and dry the vegetables in the hot sun till the moisture is removed or the pieces become completely bone dry. Now keep this in a jar and add all the ingredients and mix well. Ensure that all the vegetables are under the oil surface. If need be add more oil. Close with an airtight lid. Toss daily once. The pickle will be ready in 20 to 25 days. Preserve in a dry, cool place and use only dry

ladle or spoon. Never use your hand or keep open the pickles.

If needed you can adjust salt to taste. Some people avoid cauliflower as it gives a different taste. Never use frozen vegetables for pickles but fresh vegetables.

South Indian Mixed Vegetables Pickle 

Mixed Vegetables Pickles (North Indian)

 Preparation time: 30 minutes   Shelf life:  1 year if refrigerated

Ingredients 

 

Red Carrot pcs

Tender beans pcs     

Green peas

Bitter gourd (optional)

Radish pcs

Beetroot pcs (optional)

Ordinary or mango ginger 

Green capsicum or chillies (Long)

Turmeric powder

Citric acid crystals

Red chilli powder

KAlA jIrA (kalOnji)

Fennel seeds (saunf)

Bishop’s weeds (ajwain)

Garam MaSAlA

Table salt

Rock salt

asafoetida

Sugar

Mustard seeds powder

Roasted fenugreek powder

White sesame or refined oil

 

1cup

1cup

1cup

1cup

1cup

½ cup

¼cup

1 cup

1½ tsp

2½ tsps

150 gms

2 tsps

2 tsps

½ tsp

1 tsp

3 tbs

1 tsp

1 tsp

2 tsps

2 tbs

1 tsp

300 gms

 

Method

In the case of bitter gourd, select slightly pale green fresh gourds and remove the seeds and inner flesh. Dress the vegetables as above and blanch them. Dry them in the sun also as above. Now take an airtight jar and put all these pieces and add all the ingredients. Mix well. Ensure that the vegetables are below the oil surface. If need be add more oil. Close the jar with the lid tightly. Keep aside. Toss daily once. The pickles will be ready after 25 to 30 days. Preserve in a dry, cool place and use only dry ladle or spoon. Never use your hand or keep open the pickles.

Some people use white vinegar instead of oil in which case, you need to omit citric acid crystals. This type of pickle cannot last long and has to be prepared in less quantity.

If needed you can adjust salt to taste. Never use frozen vegetables for pickles but fresh vegetables.

North Indian Mixed Vegetables Pickle 

Instant Mixed Vegetables pickle

Preparation time: 30 minutes   Shelf life:  2 weeks if refrigerated

Ingredients 

 

All the above vegetables

Lemon juice

Table salt

Red chilli powder

Mustard seeds powder

Roasted Fenugreek powder

asafoetida

Turmeric powder

White sesame/refined oil

 

2 cups

2 tbs

2 tsps

2 tbs

2 tsp

1 tsp

½ tsp

1 tsp

¼ cup

 

Method

Clean the vegetables, peel if necessary, cut into convenient sizes and put in a jar. Blanch them in hot piping water adding salt for 10 minutes covering with a lid. Drain the water and cool under the ceiling fan to dry. Add all the remaining ingredients and mix well. Keep aside for a day. Next day toss well and season with mustard seeds and use.

Instant Mixed Vegetables Pickle 

If need be you can add the extra ingredients mentioned in the north Indian varieties to give north Indian touch.

(Concluded)