3 nutritious dessert recipes that your child will love

I love cake! It's a passionate love story with its origins in the local Irani bakery close to where I grew up. The moist, rich mawa cake in all its simplicity was the most decadently luscious thing I had ever eaten—I was in love. I must admit, I've always enjoyed my store-bought cake, and this was mainly …

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Inside Cincy’s Growing Cookbook Club

The second meet-up in January revolved around discussing and eating food created with recipes from Made in India, by Meera Sodha. Meetings are held on the second floor of Revel OTR, an urban winery on 12th Street, which is spacious and quiet. Well, except on TBSP nights. As the group of more …

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The difference between green, black cardamoms

The big brother, black cardamom, however, has its own flavor and fragrance, and in many Indian recipes – such as in the Kashmiri roughan josh Randy first encountered in a New Zealand restaurant – both kinds are used to enhance the flavor complexity. Randy's query evoked some old memories of …

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Spice Up Your Night

Discover Indian in it's truest/tastiest form just by joining any of the four engaging and deeply interactive tutorials, hosted by Deepa Thomas—author of cookbook, Deepa's Secrets, which takes you from classic Indian traditions to modern Indian cooking with deliciously simple recipes. Each class …

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Cornitos unveils its new products at AAHAR International Food & Hospitality Fair 2018

The popular nachos brand garnered a lot of interest from Indian and International consumers at this event. Cornitos Chefs Prepared lip smacking Nacho and Taco recipes customized according to different regions of India. Nacho and Taco Recipes were appreciated by all the visitors to Cornitos Stall and …

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Instant Lemon Pickle Recipe – Kerala Style Naranga Achar Recipe

Instant Lemon Pickle Recipe is a spicy and tangy Kerala style pickled recipe made with lemons. This lemon pickle gives a unique flavor and is good for digestion.

instant lemon pickle recipe

The last Saturday we had gone out to one of our favorite destinations here – Pheonix mall.

Now while it is a mall, we love going there because of the environment around the mall. Saturdays are buzzing with a lot of entertainment and engaging activities in and around the mall.

This week we came across a talented bunch of youngsters who call themselves “Project Mishram“. They are a band that plays some nice Fusion – Carnatic Classical with Western music. Instant Lemon Pickle Recipe

We spent a good amount of time listening to them and we simply enjoyed every single moment.

When I see such talented people, I ask a question to myself. If their parents hadn’t nurtured these talents and had asked them to focus on their academics only, would we have seen them performing like this?

Instant Lemon Pickle Recipe

There is tremendous talent around us. Every kid is born with a talent and our responsibility as parents and elders is to find that talent and encourage them to pursue that.

Since today’s recipe has a South Indian touch to it, Project MishraM blended nicely into the topic. That’s what is called Fusion. Isn’t it?

Instant Lemon Pickle Recipe

Instant Lemon Pickle Recipe – Kerala Style Naranga Achar Recipe

Instant Lemon Pickle is an easy recipe to make. Most of the time people in  Kerala makes this instant pickle during marriages. Since pickle is one of the constituents of the Onam Sadya, this Instant lemon pickle and Kadumaga Achaar becomes the ideal pickle recipes.

Instant Lemon Pickle

  • 8 Lemon
  • 4 tbsp Sesame Oil
  • 4-5 tsp Chilli Powder
  • 1/2 tsp Asafoetida
  • 2 cups Water
  • Salt (to taste)
  1. Rinse lemons well in water.
  2. Then wipe them dry with a kitchen napkin.
  3. Make sure that there is no moisture or water on the lemons before you proceed to the next step.
  4. Heat 1 tbsp of sesame oil in a kadai or pan. Keep the flame to low.
  5. Add the lemons to it and fry the lemons for 2 to 3 minutes stirring in between.

  6. The lemons should not crack. If you see that they start cracking then immediately remove from the pan.
  7. Now with the help of slotted spoon remove the lemons in a plate and let them cool down.
  8. Once it gets cold chop them into eight pieces, remove all the seeds.

  9. Now take a bowl add 2 cups of water and chilli powder. Mix well and set aside.
  10. Now in the same pan or kadhai, heat 3 tbsp sesame oil. Keep the flame to low.
  11. Add 1 tsp mustard seeds and let them crackle. Add 1/2 tsp of asafoetida to it.
  12. Keep the flame low and add water mixed with chilli powder. Let it boil.
  13. Add salt to taste.
  14. Once it gets boiled turn off the gas. Let it cool down.
  15. Once it gets cold add lemon pieces and mix everything well.

  16. Check the salt and if required add more to it.
  17. So the instant Lemon Pickle is ready to serve.

This lemon pickle stays good for about 30-45 days if refrigerated.



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Review: Daana, south Indian restaurant in Curtin

The fully fledged restaurant specialises in beautifully cooked south Indian food with a flair and individuality that fully utilises the professional talents and family recipes of both chefs. A Kerala fish curry ($24) is spectacular, perfectly cooked white fish in a sunny yellow curry sauce, tangy and rich with …

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