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Kashmiri

Kashmiri

Rose Sherbat

  • Duration: 30 minutes
  • Serves: 4 people

Authenticity Slice

Gulkand paste can also be used to make the sherbat but fresh rose petals are recommended for that original flavour.

Trivia Tadka

A natural coolant and a refreshing drink, rose sherbat is perfect during the summers. It has the aroma of rose petals and the sweetness of sugar.

Ingredients

  • Rose (gulab) petals (1 cup)
  • Sugar (3–4 tbsp)
  • Water (1 cup)
  • Lemon (nimbu) juice (1 tsp)

Method

  • Add the rose petals and sugar to a medium-sized bowl.
  • Crush the petals using a wooden pestle until they break down. Add lemon juice and water. Stir until the sugar dissolves.
  • Cover the bowl and leave in the refrigerator for at least 4–5 hrs or, ideally, overnight.
  • Drain using a strainer over a bowl. Taste and adjust the sugar accordingly.
  • Serve this palatable drink chilled with ice cubes.

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Kannada

Kannada

Haagalakayi Uppinikayi

  • Duration: 20 minutes
  • Serves: 4 people

Authenticity Slice

Most people share a love–hate relationship with bitter gourd due to its bitterness. You can reduce the bitterness by rolling the gourd pieces in salt it and squeezing out the juice or by boiling them in salted water.

Trivia Tadka

This bitter-tangy pickle is not only tasty but also healthy as naturally bitter foods like bitter gourd keep your cravings in check, lower blood sugar and help the body eliminate toxins.

Ingredients

  • Bitter gourd (karela), deseeded and cut into small pieces ( 2 cups)
  • MTR Haldi/Turmeric Powder (1 + 1 tsp)
  • Salt (4 + 4 tsp)
  • MTR Lal Mirch/Red Chilli Powder (4–6 tsp)
  • Mustard seeds (sarson) (2 tsp)
  • Lemon juice (nimbu ka ras) (3–4 tsp)

Method

 

  • Boil 2 cups of water with 4 tsp salt and 1 tsp MTR Haldi/Turmeric Powder. Add bitter gourd pieces to it and cook for about 5 minutes. Drain the water and set aside.
  • Grind mustard seeds, MTR Lal Mirch/Red Chilli Powder, salt and MTR Haldi/Turmeric Powder with lemon juice to a fine paste.
  • Add the ground paste to the bitter gourd pieces, mix well, transfer it to a glass jar and let cure for a day or two.
  • Relish this bitter-tangy pickle with your favourite curry and rice.
  • Since it uses no oil, it's best to consume it within a week. It can be kept in the refrigerator for up to two weeks.

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