Ingredients:
கொளிஞ்சி நார்த்தங்காய் /
Wild lemon- 1 kg
உப்பு / Salt- to taste
மஞ்சள்தூள் / Turmeric powder- 1 tbsp
Method:
Wash wild lemon nicely. Wipe it with a towel before cutting. Remove the top portion as it will be v thick.
Cut in small pieces after removing the seeds & white skin in between. Add salt & turmeric powder & keep it for 3 days. Daily turn the same with a wooden laddle.
The other way is to cut wild lemon in spring type & fill it up with rock salt. Keep it for 3 days.
After 3 days spread in a plate & dry in hot sun for 3 days. It should not be too dry nor too wet. It should be soft. The same way dry spring wild lemon also.
Citron or Narthangai has high Vitamin C content, making it ideal to consume, when immunity is low. Narthangai tops the list when anyone in the family announces an upset stomach, suffers from indigestion or nausea.
So try this recipe & give your feedback. Enjoy Ranjis flavours!
#GujaratiMethiTeplaRecipe#MethiTeplaForTravel#வெந்தயக்கீரைசப்பாத்தி#RanjisFlavours
Ingredients:
வெந்தயக்கீரை / Fenugreek leaves-1/2 kg
கோதுமை மாவு / Wheat flour-2 cups
கடலை மாவு / Bengal gram- 1/2 cup
உப்பு / Salt- 1 tsp
வறுத்த சீரகத்தூள் / Roasted cumin powder- 1 tsp
மஞ்சள் தூள் / Turmeric powder- 1 tsp
மிளகாய் தூள் / Chili powder- 1 tsp
எண்ணை / Oil - 5 tbsps
தயிர் / Curd - 1/2 cup
Method:
Wash twice & drain the water from Methi leaves.
Cut the Methi leaves finely & take in a plate.
Add wheat flour, Bengal gram, salt, roasted Jeera powder, turmeric powder, chili powder, oil & curd. Mix everything nicely & make the dough by adding water.
Make small equal balls of dough & roll out thin chapathi’s.
Heat Tawa & cook Chapathi in medium flame after adding oil on both sides. It should not be roasted. Cook nicely. Make all Teplas in the same way. Gujarati Methi Tepla is ready for travel. It is very soft & can be kept & used for 3 to 4 days. Can be served with pickle & curd.
Enjoy Ranjis flavours!
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Ingredients:
நார்த்தங்காய் / Citron - 2
கடுகு / Mustard- 1/2 tsp
பெருங்காயம் / Asafetida- 1/4 tsp
பச்சை மிளகாய் / Green chili- 2 ( slit )
மஞ்சள்தூள் / Turmeric powder- 1/2 tsp
மிளகாய் தூள் / Roasted Red chili powder- 1/2 tsp
வெல்லம் / Jaggery- 3 tbsps
புளி / Tamarind water- ( syrup of lemon sized tamarind soaked in water)
உப்பு / Salt- 1 tsp (1/2 + 1/2)while cutting citron & cooking
Method:
Wash, wipe cut citron in small pieces. Add little salt while cutting.
Heat oil in Kadhai. Add mustard, Asafetida, green chili & citron to that. Let it cook for 3 to 4 minutes with a lid on medium flame. After that check whether citron is cooked well.
Then add tamarind water (which is of lemon size soaked in water) add a little salt, turmeric powder to that & again cook for 3 minutes. Add 1/2 tsp of chili powder ( can add more as per taste)
Then add jaggery to that & let it boil . When it becomes a thick syrup
Our Narthangai Pachadi ( Bhojana Kasturi is ready to eat with Sambar rice or curd rice etc)
It is v tasty & v good for health & good for digestion. Try this definitely & give your comments. Enjoy Ranjis flavours!
