Zulekha's Kitchen

Lemon Pickle has a sweet, sour, spicy taste... in short its one of the best lemon achar, rest Lemon pickle has just sour taste but this has many flavors in it.     This Nimbu achar doesn't need any sunlight nor any specific time or season, in fact you can serve the mixture instantly when you make the achar, I start having this achar the moment its been made, as I cannot resist my self. Though best when served after a week or 2 ( approximately 15 day)  as it will give time to Lemons to be soft and the mixture gets thick day by day. Nimbu achar can be served with any Indian cuisine, be it with varieties of daal, or any kind of veggies, or khichdi or mutor pulao or veg pulao...this achar can be served with any desi dish.   INGREDIENTS : 3 Lemons 3 green chillies 1 tsp full heaped red chilli flakes 3 lemon for juice  2- 3 tbsp sugar salt  METHOD:  1. Wash lemons and slit into four , make sure that you just slit it and not cho

Urad dal is one of my favorite during winters, I simply love this hari maash ki daal as I call it.Hari maash ki daal is urad dal ( split black gram -white) that is cooked on low flame in pot and then is mixed with coriander and green chillies paste, with out any tempering. Yes its true, without any tempering , how can daal be so tasty, I am sure this thought must have struck in your mind, but trust me once you make it, you will understand how mesmerizing and aromatic is this Recipe. Before serving, for best results add 1 -2 tbsp ghee ( clarified butter) to the daal and relish it with bajra roti and raw hand crushed onions, I am sure you will love it if you are a die heart fan of Indian desi cuisine.      INGREDIENTS: 1 and 1/2 cup urad daal ( split black gram- white)  small bunch of coriander leaves  7-8 green chillies 8 - 10 cloves of garlic  1 tsp cumin seeds  salt ghee ( clarified) METHOD:  1. Wash and soak white urad dal for about half an hour.