ISKCON HERITAGE FESTIVAL AND FRESH LIME/LEMON CHUTNEY

Tried and tasted by Nivedita
Hi All,

How are you? I know its a long gap. I am not able to give time to my blogging which is very close to my heart. Without giving unwanted and unnecessary reasons, let me share with you a quickest, easiest and tangiest, tastiest chutney. 

I never knew that we can make chutney with whole lime or lemon. And I was careless to know also about the difference between Lime and Lemon. So ignorant I am many times. Now, I am happy  that I know both. 

The information from google I got about the difference between  lime and lemon : 

(Lemon vs Lime - Difference and Comparison | www.diffen.com/difference/Lemon_vs_Lime)

"Lemons and limes are both very acidic but have slightly different flavors and scents. Lemons have a sour, acidic taste, while a lime has a bitter, acidic taste. Both citrus fruits are frequently used in cooking and cocktails, as well a variety of household products."

And NOW the recipe for the chutney :

Before giving the recipe let me thank my dearest and sweetest friend Vaishali for sharing this recipe with me. Last week I went to her house after my  college as we both were invited as judges for Inter school cookery competition organised by ISKCON-HUBLI on the occasion of HERITAGE FESTIVAL.  It was an honor for us to get the invitation from ISKCON. 

When I went her home, she had prepared Mooli paratha for me and with that I was searching something to eat as I know her fridge is always full of chutneys, dips, pickles. Then she told me to take Lime chutney. I thought she is kidding as I never heard about making chutney using lime. I asked her for the recipe before tasting it. When she told whole limes are used in it, I was really surprised. I asked her twice is it really a lime chutney? Then she told me to taste it and see. It was really very good. It tasted like the lime pickle. But when we can't make lime pickle and keep, this is the best way  instead of using ready made pickles. Vaishali is a great cook and has an amazing knowledge about food and recipes. And moreover  a wonderful human being who always is smiling, what ever life offers her. I love her for that and respect her more like an elder sister. 

And again before going to the recipe, let me share our experience about cooking competition at ISKCON. It was a divine experience for me. I want to thank Shri.Ramdas of ISKCON, who followed my blog for few months and selected me and invited me as a judge. I really thank him from the bottom of my heart. And when cooking event takes place, Vaishali is always there with me. It never has happened that I had gone somewhere without her. So she too joined me as a judge. 

One more sweet surprise was I got a chance to meet Anushruti RK, a recipe developer, food writer and photographer of  http://www.divinetaste.com/ . It was a great opportunity for me to meet her and share the responsibility with her. Very sweet, simple and inspiring lady.

Competition was really good. Students had put lot of effort. Here are few photos from the competition. 

 

  

Now, now its time for the recipe:

Ingredients:

Fresh Lime/lemon -3 big or 4 small.

Methi(Fenugreek) seeds - 1 tsp, roasted 

Rock salt to taste

Sugar - 1 tbsp or more if the limes are very sour.

or Jaggery 1 tbsp(Taste differs)

Red chilly powder 2 tsp or more if you want it spicy.

For tempering : (optional)

Oil - 1 tsp

Mustard seeds

A pinch of hing or asafoetida 

Method:

Wash and wipe the lemons.

Cut into four and de seed all the lemons. Please take care not to leave one seed also. Or else chutney will be very bitter.

Take all the ingredients and put in a blender to make it a fine paste.

Transfer it to a bowl.

Temper it with mustard seed and hing. 

Chutney is ready to eat with parathas, hot rice, chapati and just like that. 

Keep Smiling,

Lime and Mint to beat the heat

Tried and tasted by Nivedita

Hi All,

Summer is here, time to keep us cool and hydrated. 

Here is a very common and simple drink which can be made at home easily. 

Ingredients: (To make 1 glass)

Water - 1 glass

OR

LIMCA or SEVEN UP or SODA - 1 GLASS

Lime - half +half

Salt  - 1 tsp

Fresh Mint - 4 to 6 leaves

Pepper powder - 1/4 tsp(optional)

Ice cubes - 3 to 4

Method:

• Cut the half lime into thick ring to garnish
• Crush 4 mint leaves
• Pour the water or Limca in a serving glass.
• Add salt, lime, pepper and fresh mint.
• Mix thoroughly. 
• Add the ice cubes, garnish with fresh mint leaves and lime ring.
• Serve chilled.

Sending this glass to Radhika's event

Celebrating Blog Birthday by Having Fun N Sun

Keep Smiling,

Lemon rice (ಚಿತ್ರಾನ್ನ )

Tried and tasted by Nivedita

Hi All,

I was in tension and worried as my daughter was not well. Still she is on medicine for a week and doctor told to give her only soft food. I am confused about the menu as doctor has advised her only the soft food.

However, this recipe is not connected with her illness and diet food. But last week, it is prepared for her lunch box.

                                  

Here is the recipe,

Cooked rice - 200 gm, Prepare the rice at least half an hour before and let it be cold before adding to the masala.

(Left over rice also tastes good, but I  make fresh rice as it has to be packed for lunch)

Oil - 1 tbsp

Mustard seeds - 1 tsp

Curry leaves - few

Urad dal - 1 tbsp

Peanut - 1 tbsp(Optional, tastes good), I did not add it as my daughter does not like peanuts

Red dry chilly - 2, break into pieces

Lime juice - 2 tbsp or more depends on the lime

Salt to taste

Turmeric powder - a pinch

Sugar - 2 tsp

Fresh Coconut grated - 1 tbsp(optional)

(I did not use it as I was short of time)

Fresh coriander - 1 tbsp

Heat oil in a kadai. Put mustard seeds and let the seeds splutter. Add Urad dal and fry for 10 seconds or till they change the color to light brown. Do not delay to add curry leaves otherwise dal will get burnt. Be quick to add Coconut(if adding) with Red dry chilly. Fry for half a minute and off the heat. Now add Salt, Turmeric powder and lime juice. Mix it and add cooked rice. Add sugar and fresh coriander. Mix well. Keep it on heat again and cook for a minute on low flame. 

Lemon rice is ready to eat with pickle and papad. 

It is very good to pack and take while travelling but to be consumed before 4 to 6 hours of preparation as it will get spoiled soon.

Keep Smiling,