Lemon pickle

I never thought of preparing a big batch of pickle at home, as hubby always buys many kinds of pickles from the Indian grocery stores and moreover I am not a big fan of store bought pickles. I used to prepare a small quantity of lemon pickle and finish off soon. I was kind of afraid to make that big batch of lemon pickles at home because of lesser Sunlight.
Then one fine day, I prepared this lemon pickle last year after talking with a friend (Mrs.Aruna Satya). She said that her mom made it for her without sun-drying and I got that clue and wanted to try immediately. I couldn't follow her recipe, as I wanted to prepare my mother's special oil-less Lemon pickle recipe, which I had enjoyed so much. Mom used to make this lemon pickle using our home grown lemons. We had a big 'Malta lime' tree in the backyard and that tree would yield sacks of bigger lemon and we would enjoy them as lemonade, lemon rice, leaf podi and pickles along with our neighbors. At that time mom would make extremely big batches of these pickles for our aunts and family friends. I tried her recipe while living in Madras and it was so good. Here I added a few drops of vinegar to the same as I need to keep them for a long time. It was a wonderful process and I enjoyed that fresh lemon smell all over the house for days together. I am more delighted to see my hubby checking it everyday, if it has soaked or not, just like a kid:) From then on, hubby stopped buying pickles from the stores and I am happy with the oil-less home made pickle:)

Ingredients: (see the process for measurement)
Lemon -

sea salt (கல் உப்பு) -

red chilly powder -
mustard / kadugu- 1 tbsp (for 5 lemons)
fenugreek / methi/ venthayam - 1/2 tbsp (for 5 lemons)
green chillies - 2 chillies for 1 lemon

Method:

Wash the lemons, green chillies and pat dry.  Do this in the evening and let it dry overnight. Then in the morning, cut the lemon into 1.5 inch size triangular pieces or squares and slit the chillies.

Measure the  pieces using a dry tumbler / cup. Add salt to the lemon. (sea salt: lemon - 1:4), (1:6 for fine table salt: lemon). Mix the lemon, salt, chillies by shaking well. Keep the mixture in a porcelain jar (china clay jaadi). keep it under hot sun for from morning to evening, without closing the lid. Take care that no sand or dirt falls on it. we can place a mesh cover or tie a fine muslin cloth over the vessel too. In the evening shake it well and bring inside home and keep it closed after it cools down.
Repeat placing under hot sun for 2 more days.
Now the pickles could have turned a little pale and started soaking.

Take dry red chilly powder in ratio, chilly powder: lemon measure= 1 : 5.

On the 4th day dry roast the mustard till it cracks. Dry roast the fenugreek (venthayam / methi) till it turns red and flavorful. Powder them together.
Add the chilly powder, mustard, methi powder to the soaked pickle and mix well with a clean dry spatula. Keep in sunlight for the whole day . Close the lid portion by tying a muslin cloth (prevents drying of pickle) and place the porcelain lid over it . Then store it in a clean dry shelf. Never touch the pickles by hand, as we may need to keep the pickle safely for an year.

How to make the lemon pickle in colder countries?

As we can't allow the pickle to soak under Sun in colder countries, add 1/2 tsp of vinegar to every cup of chopped lemon and place the container open inside the house. Let them soak for 2 days and on the 3rd day add the powders and keep them open for 2 more days. Stir every evening and on the 4 th day , store it in an air tight container and preserve safely as instructed above.

Serving suggestions:

This pickle will remain good in the room temperature for many years, if handled with care.
Adding green chillies is optional only.
This pickle can be used without tempering also. But if needed, take the required amount of pickle for a week and keep aside. Heat 2 tbsp sesame oil in a dry wok and splutter a tsp of mustard seeds, the add a tbsp of channa dhal, curry leaves and pour over the pickle.
Serve with any rice or roti.

Chicken Tikka masala

Chicken Tikka masala is an Indian dish much favored by all who can't take the heat of other Indian dishes. In restaurants they make it with a little sweetish touch to satisfy the customers. I have narrated a basic Indian Tikka recipe here. This recipe is a good option for dieters who are eager to reduce the frying process and looking for some 'side dish for chapathi'.

Chicken tikka.

chicken tikka - Indian grilled chicken

Tikka masala - Chicken tikka in gravy.

Ingredients:

(For Tikka)

Boneless chicken - 1 lb (1/2 kg)
Red chilly powder - 1 tbsp
salt - 1 tbsp
thick Indian yogurt - 1/2 cup
oil / butter - 2 tbsp  (optional)
turmeric - 1 tsp
ginger garlic paste - 1 tbsp

(Gravy / Masala)

Tomato - 5
(or) tomato puree - 1 cup
onion (chopped)- 1 cup
bay leaf - 2
cinnamon - 2 inch
garam masala powder - 1 tbsp
red chilly powder - 1 tbsp
cumin powder - 1 tsp
cashew / almond - 5
oil / butter - 1 tsp
ginger garlic paste - 1 tbsp
salt - as per taste.

Method:

Wash and clean the meat. Cut chicken into 1.5 inch size cubes.
Blend the masalas listed under Tikka together in a mixing bowl.
Keep the chicken pieces marinated in that masala for 1 hour (room temp.) or overnight inside the refrigerator.

Soak the bamboo skewers in water more than 1 hour.

Thread the pieces in the skewer with a little spacing. Bake them in oven at 350 deg C for 20 mins one side. Then flip and bake for 10 mins. Then broil it both sides.
(Instead the pieces can be grilled or deep fried also).

Take out and remove from skewers. Keep aside.

Chicken tikka is ready!

We can serve them simply as a snack or side dish or stuffing inside chapati rolls,  without the gravy.

Tikka masala:

Saute the onion in very little oil till it gets golden brown. Keep aside.
(We can mw or boil the onions in 1/4 cup of water instead).
Boil the chopped tomatoes with 1/4 cup water.
Let them cool and grind along with cashews.
Heat 1 tsp oil in a wok. Put the bay leaves, cinnamon stick . Then add the ginger garlic paste, stir well and add the ground masala. Add any left over marination too.
Put the red chilly powder, garam masala, salt, cumin powder, turmeric powder and close with a lid. Let them boil in minimum heat till the raw smell vanishes.
Then finally add the chicken tikka and mix well. Switch off after the gravy gets thick.
Garnish with finely chopped cilantro + mint leaves.

Chicken tikka masala is ready!

Serving suggestions:

Serve as side dish with chapathi / roti/ parotta.
Goes well with cumin rice or any pulav.

Note:

We can reduce the oil content in this recipe and we won't see much difference.
We can add a tbsp of sugar to the masala and reduce the chilly powder, if the guest can't take the hot chilly taste.