Guest guest Posted January 29, 1998 Report Share Posted January 29, 1998 At 09:55 PM 1/29/98 +0000, you wrote: >[Text 1073041 from COM] > >The following long awaited recipes are from Parashara Muni Prabhu, an expert >cook from Mauritius, located at the Hare Krishna Farm in Almvik - Sweden. >-------------- >Ginger - Chilli pickles (works also with only ginger) > >1 kg ginger - blend or cut thin >1 kg green chillies - blend or cut thin > ....... >100 ml dark mustard seeds - grind to powder >40 ml methi (fenugreek) - grind to powder > ....... >1 tbs hing (asafetida) >2-3 tbs turmeric >Sunflower or corn oil >salt >10 lemons (cut in small pieces) > ............... >IT MUST STAY AT LEAST 1-2 WEEKS >- - - - - - - - - - - - - - - - - - - > >Variations: > >1) cabbage > carrots > chilies > >2) big green olives > chillies >half cook if olives are hard > >3) lemon > chillies > >4) mango > chillies > >Ys Ud >-- >Ps.: > >1.) Please make sure that the lemons are not treated with chemicals (only >organic lemons!!!). > >2.) Although lots of salt is unhealthy, pickles need salt partially as a >preservative. Because one eats only small amounts of pickles, the salt >content will not matter. Turmeric has slight antibiotic properties and also >helps to prevent bacterial contamination of the pickles. > >3.) Avoid industrial junk oils. Substitute them with unrefined and fresh >oils. > Thank you so much Prabhu. I'm looking forward to making these. Your servant, Gopi dasi Quote Link to comment Share on other sites More sharing options...
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