FUN COOKING: oil free

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Lemons are an excellent source of vitamin C and having many many health benefits. We consume it in many recipes just like drinks, chaats, sabzis, cakes, desserts, syrups, soups, pickles etc etc. Today I am writing the recipe of oil and preservative free spicy lemon pickle. Here below is the full details:

Ingredients
8 medium sized lemons
1.5 tsp of black salt or salt or sendha namak
1 tsp of red chili powder
1 tsp of garam masala
1tsp of turmeric powder
1/2 tsp of black pepper powder
1 tsp of fenugreek powder (optional)
1/4 tsp of ajvain (optional)
Method1. Wash the lemons and dry it with a clean cloth.
2. Cut the lemons into desired pieces.

3. Now take these lemons pieces in a glass or ceramic bowl. Add salt or black salt or sendha namak, red chili powder, turmeric, black pepper powder, fenugreek powder, ajvain and garam masala. Mix all thoroughly with lemons pieces with hand or with two forks.
4. Now put it into a sterlized and dry glass bottle.
5. Keep it in the sun for 1 week days or till its peels slightly tender. Shake everyday. For getting it tender, it may take one week or even more days, depending on the weather of the place.
6. Chatpata sour lemon pickle is ready to enjoy.
7. Keep it in the refrigerator as it is oil free and without preservative.Generally, I keep in chill tray of refrigerator.
Tips
1. For vrats and fasts, use sendha salt for making this pickle.
2. Black salt enhances its taste. So add both the salt or any one.
3. Always use the dry spoon for taking out the pickle from bottle.
4. Shake bottle twice a day till it gets ready.

Enjoy Healthy cooking!!!
See these posts too:
Lemon Peels Pickle
Kharbooja Pickle
Fresh Green Pepper corn in Lime Juice
Chatpate Orange Peels
Fresh chilies in Vinegar
Plain Sawalee or Mathri
Mathi or Mathiyan
Bamboo shoots Pickle
Mooli Parantha
Besan Ka Parantha
Ajvain Leaves (ornamental) Parantha
Boiled rice Parantha
Ajvaini Lachha Parantha
Methi Wali Makki roti
Madan/Matan Pickle
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Aaloo/potatoes are used in various dishes. Today I have made gravy wale aaloo, without oil and in microwave. Believe me, I have not used even a drop of oil in it. Its making is very simple. Here below is what is required and how to make it:

Ingredients:
2 boiled potatoes
1 tbsp of tomato paste
2 green chilies
1 tsp of grated ginger
salt to taste
1/2 tsp of turmeric powder
pinch of red chili powder
1 tsp of whole coriander powder
1 tsp of cumin seeds
1 tsp of mustard seeds
1/2 tsp of fennel seeds
1/8 tsp of kalongi
few curry leave
2 tbsp of chopped cilantro
1/4 tsp of garam masala
small pinch of asafetida/heeng
Method
1. Wash and boil the potatoes.
2. Peel and break into pieces with hands.

3. Take a microwave safe bowl. Put salt, turmeric, chili powder, ginger, green chili, tomato paste, whole coriander powder, heeng, cumin seeds, mustard seeds, fennel seeds and kalongi to the potatoes and mix well.

4. Now add 3 cups of water to it and again mix well with spoon.
5. Keep it in the microwave, Now microwave it for 15 minutes (Total time). For that set microwave for 5 minutes on 100% power level, 5 minutes on 30% power and again 5 minutes on 100 % power. Total microwave time is 15 minutes on different power levels.
6. Now take out the sabzi bowl from the microwave. Add garam masala and cilantro and mix well.
7. Delicious fat free aaloo sabzi is read to serve.
Enjoy Healthy Cooking!!!
See more recipes:
How to Steam corns in Microwave
Healthy Bhutta or Corn
Palak Paneer
Tori Peels Paneer Saag
Bottle Gourd Zest Kofta Curry
Bhiss(lotus stem) & Aaloo Sabji
Leafy Potatoes (wild sweet leaves)
Tiny Pumpkin with Spring Onion leaves
Guava Sabji
Kachalu Dahi (curd) Wale
Baigan (brinjal) Bhurta
Stuffed capsicum with Potato
Potatoes with Spinach Chutney
Stuffed Green chili Peppers (peanuts)
Mint Paneer Pasanda
Bhindi Sabzi in Microwave
Stuffed Karela with cabbage
Stuffed Parwal/Parval
Milky Corn Methi Paneer
Bhutte Ki Bhurzee/Bhurtha
Onion Stuffed Simla Mirch
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Reproduction of the contents of this blog, without permission, in whole or in part is strictly prohibited.

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FUN COOKING

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