A Tangy Treat -Lemon


Lemon, which originated in the Himalayan valleys, has now travelled across the world. Today, it takes the most coveted spot in the shopping lists of conscientious cooks across the globe. Itssour taste and distinct smell can infuse a freshflavour toany dish.

Though every part of the lemon can be used for cooking, it is the juice of the fruit that makes it so special. There are severaldelectable delicacies that demand a dash of fresh lime juice.

However, lime juice can turn bitter and spoil adish when boiled or cooked. Hence, it is always best to add the juice right at the end, after the dish is completely cooked and taken off the heat. Avoid reheating food thatcontains lime juice.

You can makepaneeror cottage cheese by adding a few drops of lime juice to boiling milk for it tocurdle evenly. You can lace salads, pies, soufflés and ice creams with a hint of lemonif you enjoy itstangy taste.

Apart frommaking aclassic lemon pickle with raw green lime, you can preserve lemon too. Marinate deseeded and quartered lemons in salt, and leave them in an airtight container for a couple of days. You can then dry them in sunlight. Once the rinds dry completely, they can be used as a side dish or you can pickle themin a conventional way.

You can even make home-made lozenges bymarinatinglemons in a combination of salt and sugar, and drying them in the sun.

Lemon seeds have medicinal properties and can be used for stomach ailments.

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The Oh- So Tangy Gooseberry

When you’re clicking your tongue and enjoying this fruit, remember it’s also giving you a healthy dose of vitamin C, says S RADHA PRATHI.
The tiny gooseberries are rich sources of vitamin C. These sour fruits are abundantly available during the winter months. They can lend themselves to a variety of tingling recipes which will not only make you salivate for more but also help you fight your dreadful cold. It is also found useful in overcoming constipation and piles to some extent.

Gooseberry Avakka

Ingredients: Gooseberry 250 grams, salt 50 grams, red chilli powder 50 grams, powdered mustard 25 grams, turmeric 25 gram, powdered fenugreek 25 grams, Gingili oil 250 grams.

Method: Wash the gooseberries thoroughly and let them dry completely. Take a large vessel and add oil. Pour all the ingredients except the gooseberries into the oil and stir well. If you like the flavour of garlic, you could add about ten freshly peeled cloves of garlic to the mixture. Add the gooseberries into the thick gravy and transfer the contents into an air tight bottle or porcelain jar. It will be ready to use after a week. Stir well before use.

Gooseberry Pickle

Ingredients: gooseberries 250 grams, salt 50 grams, red chilli powder 50 grams, turmeric 25 gram, roasted fenugreek powder 25 grams, asafoetida 1 pinch, mustard 1heaped teaspoon, cooking oil 150 grams.

Method: Cut out the gooseberries on all sides away from the seeds. (Do not throw away the seeds with little bits of fruit sticking on them, you can use them to make rasam following the recipe.) Heat two tablespoons of oil in a pan and add the mustard and asafoetida till they spatter. Add 2 tbsp of oil and cut gooseberries, turmeric and salt to the pan and constantly stir the mixture till it cooks well. Add the rest of the oil, red chilli powder along with roasted fenugreek powder. Transfer the pickle to an air tight container. Use in three days.

Gooseberry Rasam

Ingredients: Gooseberries 100 grams, moong dal 2 tablespoons, ginger and green Chilli paste 2 teaspoons, medium sized tomatoes 2, turmeric ½ teaspoon, mustard ½ teaspoon, cooking oil ½ teaspoon, asafoetida 1 pinch, curry leaves, salt 1 teaspoon.

Method: Add half litre of water to a vessel along with the turmeric, ginger and chilli paste, salt and the cut tomatoes and bring the mixture to a boil. Pressure cook the gooseberries and the moong dal in 2 cups water.

Mash the gooseberries and dal, de-seed the gooseberries and add the mash to the simmering rasam. Once the mixture comes to a boil, season with mustard and curry leaves.

Gooseberry Jam

Ingredients: Small gooseberries 250 grams, chopped ginger 10 grams, sugar 500 grams, salt ½ teaspoon.

Method: Add one litre of water to a pan and bring it to a boil. Add sugar and salt to the water and make sugar syrup.

Add the chopped ginger and gooseberries to the sugar syrup and allow the mixture to simmer for as long as ten minutes.

Transfer the contents into an air tight bottle or container. The jam is ready. You can store it in the refrigerator and enjoy it with bread, roti or chapati.