Guest guest Posted September 9, 2007 Report Share Posted September 9, 2007 These are the ones I have in my fridge right now. They are pretty easy to make but rather time consuming, especially browning the lemons individually (next time I will use multiple pans for that step) Elimachangai Urugai - I (Hot Lemon Pickle) Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 lemons 2 tablespoons red chilli powder 1/4 cup oil salt -- to taste For Seasoning: 1 tablespoon oil 1 teaspoon black mustard seeds 1 teaspoon asafoetida Wash lemons and pat dry. In a heavy pan heat oil and put 3 lemons. Fry till lemons are light brown and remove. Repeat with the other 3 lemons. Now put 1 lemon at a time in the pan and fry till the juice oozes out. Repeat with all the lemons. Cool and cut lemons into 2 cm. pieces. Add red chilli powder and salt. Heat oil and add mustard seeds and asafoetida. When brown, pour over lemons. Mix well and allow to stand for 4 days. (I crammed all the chopped lemon pieces into a mason jar.) Refrigerate. Southern Delights (Recipes To Remember From Palakkad) by Parwathy Akhileswaran ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ But these are my favorites! Super salty!! And very easy! MOROCCAN PRESERVED LEMON QUARTERS Yield: 4 servings Eureka/Meyer lemons,rinsed Kosher salt Quarter lemons lengthwise and put in a noncorrosive airtight container. Freeze for 8 hours. Add 1 tablespoon salt per lemon (4 quarters). Store airtight at room temperature for 6 days; shake occasionally. Use as suggested. To store, chill up to 6 months (color darkens and the lemon will soften). Each lemon makes 4 pieces. They pair extremely well with lentils. Also good along with hummus. I usually rinse them before using them. Peace, Diane , " wwjd " <jtwigg wrote: > > What are preserved lemons? > This sounds good and I like your layering idea. > Judy > - > strayfeather1 > > Sunday, September 09, 2007 10:40 PM > Lentil Pottage > > > Lentil Pottage > > 1 c brown lentils > 5 c water > 2 ~ 3 Tbs olive oil > 2 large onions, chopped > 1/4 c bulgar wheat > 1 1/2 Tbs Middle Eastern Spice Mix (see below) > > Place onions and oil in a frying pan and caramelize. This took about > an hour but I did them long & slow, deglazing with a little sherry > when they started to stick a little. > > Place lentils and water in a large saucepan or soup pot and bring to a > boil. Cover and cook on medium for 30 minutes or until soft. > > Add spice mix to lentils. Add lovely browned onions and bulgar to > lentils. Cook 20 minutes or until the bulgar is tender but still firm. > > Thanks for this Renuka. Your timing was perfect: I was in the mood > for lentils for lunch this week but was up in the air on how to spice > them. This week's lunch bowls will be layers of shredded cabbage, > lentils and buttered brown rice topped with greek olives and preserved > lemons. YUM! > > Middle Eastern Spice Mix > Renuka Singh > > 1 tablespoon cumin > 1 teaspoon cardamom > 1/2 teaspoon allspice > 1/2 teaspoon coriander > 1/2 teaspoon cloves > 1 teaspoon freshly ground pepper > 1 teaspoon red pepper flakes, crushed > 1/2 teaspoon ginger > 1 teaspoon turmeric > 1 teaspoon salt > 1 tablespoon paprika > 1 teaspoon cinnamon > > Combine well and store in jar. Use to season rice, > lentils, etc. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2007 Report Share Posted September 10, 2007 Thanks, this is interesting and a very new idea to me. I appreciate you sharing your recipes. Judy - strayfeather1 Sunday, September 09, 2007 11:37 PM Re: Lentil Pottage - Preserved Lemons Judy These are the ones I have in my fridge right now. They are pretty easy to make but rather time consuming, especially browning the lemons individually (next time I will use multiple pans for that step) Elimachangai Urugai - I (Hot Lemon Pickle) Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 lemons 2 tablespoons red chilli powder 1/4 cup oil salt -- to taste For Seasoning: 1 tablespoon oil 1 teaspoon black mustard seeds 1 teaspoon asafoetida Wash lemons and pat dry. In a heavy pan heat oil and put 3 lemons. Fry till lemons are light brown and remove. Repeat with the other 3 lemons. Now put 1 lemon at a time in the pan and fry till the juice oozes out. Repeat with all the lemons. Cool and cut lemons into 2 cm. pieces. Add red chilli powder and salt. Heat oil and add mustard seeds and asafoetida. When brown, pour over lemons. Mix well and allow to stand for 4 days. (I crammed all the chopped lemon pieces into a mason jar.) Refrigerate. Southern Delights (Recipes To Remember From Palakkad) by Parwathy Akhileswaran ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ But these are my favorites! Super salty!! And very easy! MOROCCAN PRESERVED LEMON QUARTERS Yield: 4 servings Eureka/Meyer lemons,rinsed Kosher salt Quarter lemons lengthwise and put in a noncorrosive airtight container. Freeze for 8 hours. Add 1 tablespoon salt per lemon (4 quarters). Store airtight at room temperature for 6 days; shake occasionally. Use as suggested. To store, chill up to 6 months (color darkens and the lemon will soften). Each lemon makes 4 pieces. They pair extremely well with lentils. Also good along with hummus. I usually rinse them before using them. Peace, Diane , " wwjd " <jtwigg wrote: > > What are preserved lemons? > This sounds good and I like your layering idea. > Judy > - > strayfeather1 > > Sunday, September 09, 2007 10:40 PM > Lentil Pottage > > > Lentil Pottage > > 1 c brown lentils > 5 c water > 2 ~ 3 Tbs olive oil > 2 large onions, chopped > 1/4 c bulgar wheat > 1 1/2 Tbs Middle Eastern Spice Mix (see below) > > Place onions and oil in a frying pan and caramelize. This took about > an hour but I did them long & slow, deglazing with a little sherry > when they started to stick a little. > > Place lentils and water in a large saucepan or soup pot and bring to a > boil. Cover and cook on medium for 30 minutes or until soft. > > Add spice mix to lentils. Add lovely browned onions and bulgar to > lentils. Cook 20 minutes or until the bulgar is tender but still firm. > > Thanks for this Renuka. Your timing was perfect: I was in the mood > for lentils for lunch this week but was up in the air on how to spice > them. This week's lunch bowls will be layers of shredded cabbage, > lentils and buttered brown rice topped with greek olives and preserved > lemons. YUM! > > Middle Eastern Spice Mix > Renuka Singh > > 1 tablespoon cumin > 1 teaspoon cardamom > 1/2 teaspoon allspice > 1/2 teaspoon coriander > 1/2 teaspoon cloves > 1 teaspoon freshly ground pepper > 1 teaspoon red pepper flakes, crushed > 1/2 teaspoon ginger > 1 teaspoon turmeric > 1 teaspoon salt > 1 tablespoon paprika > 1 teaspoon cinnamon > > Combine well and store in jar. Use to season rice, > lentils, etc. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2007 Report Share Posted September 10, 2007 My pleasure Judy I hope you like them if you try them. Sometimes I chop them up fine with some kalamata olives in a sort of tapenade-thing. Peace, Diane , " wwjd " <jtwigg wrote: > > Thanks, this is interesting and a very new idea to me. I appreciate you sharing your recipes. > Judy > - > strayfeather1 > > Sunday, September 09, 2007 11:37 PM > Re: Lentil Pottage - Preserved Lemons Judy > > > These are the ones I have in my fridge right now. They are pretty > easy to make but rather time consuming, especially browning the lemons > individually (next time I will use multiple pans for that step) > > Elimachangai Urugai - I (Hot Lemon Pickle) Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.