August 31, 2020 8:50:36 pm
A meal comprising roti, sabzi, rice, pickle and dal is considered a wholesome platter that has the ability to build one’s health and immunity. But considering the current pandemic, there is a greater need for including as many immunity-boosting foods as possible in one’s diet. In fact, your ghar ka khaana is rich in the many antioxidants that are essential for the body to fight diseases.
One such ingredient is vitamin C, and one of its best sources is the good-old lemon. So how about adding it to your platter and making it more interesting? And the yummiest way to do so is as a pickle.
So check out this recipe from Rekha Diwekar who often shares traditional recipes.
Take a look.
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Lemon pickle Ingredients – Lemons -10 Sea salt (jaade mith) – half katori Sugar – half katori Jaggery – half katori Chilli powder – 2 tsp Methi seeds – half tsp Turmeric powder -1 tsp Hing (asafoetida) – half tsp. Steps – – Cut lemons, remove seeds. Cut into pieces. – Mix with sugar, jaggery and salt and grind (coarsely). – Mix chilli powder, turmeric powder, methi seeds powder (fried in oil and ground). This is lemon pickle masala. – Mix masala with lemons (along with salt, sugar, jaggery). – Pickle is ready for consumption. Impotance of having in diet * Because of lactofermentation,it is good for gut flora * Importance of vitamin C is well established as immunity booster * It has all the tastes_ sour,sweet,salty,spicy,bitter blended together. * Most importantly It gives you santushti after eating the meals with this pickle.
10 – Lemons
½ cup – Sea salt (jaade mith)
½ cup – Sugar
½ cup – Jaggery
2 tsp – Chilli powder
½ tsp – Fenugreek seeds
1tsp – Turmeric powder
½ tsp – Hing (asafoetida)
*Mix sugar, jaggery, salt and grind (coarsely).
*Mix chilli powder, turmeric powder, fenugreek seeds powder (fried in oil and ground). This is lemon pickle masala.
*Mix masala with cut lemons (along with salt, sugar, jaggery).
*Pickle is ready for consumption.
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Why should you have lemon pickle?
It is good for gut flora owing to lacto-fermentation.
Vitamin C is known to be an immunity booster.
It is a umami inducing element of a meal because it has all the flavours, including sourness, sweetness, saltiness, spiciness and a bit of bitterness.
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