Sneha's Recipe: Lime

Showing posts with label Lime. Show all posts

No Oil Less Salt Lime Pickle#SundayFunday

In: Instant Mixes, Leftover series, Lime

What do you do with the lime peels when you juice a dozen of limes? Here is No Oil Less Salt Lime Pickle. Quick and easy to make. This requires to be stored in the refrigerator and finished within a 2 weeks. If you want to store it longer then top it with oil at least an inch over the pickle then you can store this in your pantry shelf or for a month or more in the refrigerator.

Ingredients
12 Lemon peel - cut into quarters
Salt to taste
Red Chilly Powder to taste
2 Tablespoons Sugar or Jaggery or to your taste

Method
To the lime pieces add salt and red chilly powder give it a good mix.

Put this in a container with a lid, place this in a pressure cooker and steam it for one whistle on high flame, then reduce the flame to low and let is cook for 5 minutes. After 5 minutes switch off the flame. Let the cooker cool. Remove the container from the cooker.

Place this in a cooking pan with the sugar or jaggery along with cooked lime peels, taste for salt and red chilly powder. Add more accordingly. Cook this on low flame until the sugar or jaggery melts and you get a shine on top. Switch off the flame.

Let this cool, store it in a sterilized glass jar. Enjoy!!

Labels: Pickle, No Oil, Leftover series, Lime, Sunday Funday, Instant Mixes

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Sneha’s Recipe: No Oil Less Salt Lime Pickle
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5 comments

Oven Roasted Corn On The Cob#BakingBloggers

In: Baked, Corn On Cob, Gluten free

I love having roasted corn on a charcoal fire, this is a famous street food in India. But as we age and have dental problems, enjoying these charcoal fire corns is not possible. But do not fret, here is a easy and yet delicious solution to enjoy your favorite street food. Oven roasted corn on cob, so juicy and delicious, with nimbu and mirch marke...yum... After making these oven roasted corn, you find this better than the charred ones on street carts. Buy tender corn, keep the tightly wrapped leaves called the husk intact.

Ingredients
2 Ears Fresh Tender Corn
1/4 Teaspoon Each Salt and Red Chilly powder
Half a Lime

Method
Preheat oven to 180°C for 15 minutes with both the elements on.

Wash the corn skin well and keep it aside.
Place corn husks directly on the oven rack and roast for 40 minutes or until corn is soft. Let it sit in the closed oven for 10 minutes.

After 10 minutes remove it out.

Wear gloves and then peel the corn husk, the silk threads too come out very easily.

Mix the chilly powder and salt, dip the cut lime into this mix and apply it on the corn.

Enjoy!!

Eating this juicy corn.. yum .. yum.
Labels: Baked, Oven Roasted, Corn On Cob, Red Chilly Powder, Salt, Lime, Healthy, Gluten free, Vegan, Oil Free, Snack

- Bacon Corn Puddings by Food Lust People Love
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- Breakfast Strata with Corn and Chiles by Karen's Kitchen Stories
- Corn and Pepper Medley Pierogi Casserole by Sid's Sea Palm Cooking
- Oven Roasted Corn on the Cob by Sneha’s Recipe
- Street Corn Baked Empanadas by Magical Ingredients
- Taco Noodle Hot Dish by Palatable Pastime

3 comments

Guacamole#Improv

In: Avocado, Dipping Sauce, Gluten free

Guacamole, a dip made from avocados, from Mexico. This is my daughter's favorite, she can have it with anything she fancies.

Ingredients
1 Avocado
Salt to taste
2 Teaspoon Fresh Lime Juice
2 Small Baby Onions - finely chopped
¼ Teaspoon Cayenne pepper
1 Teaspoon Coriander Leaves

Method

Cut avocados in half, lengthwise and use a spoon to scoop out the seed. Scoop out the flesh and add to a bowl.

Add lime juice then use a fork to mash until creamy, but still chunky. Stir in the , cioriander leaves, cayenne pepper, onions and salt . Taste the guacamole and adjust with additional salt, peppers, or lime juice.

Serve immediately or cover with cling film and refrigerate up to one day.

Serve with tortilla chips or next to your favorite fajitas or tacos
Labels : Avocado, Lime, Guacamole, Dipping Sauce, Healthy, Improv Cooking Challenge, Vegan, Gluten free, Single Serving

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