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Our chef oflate had been posting his recipes left, right and center at an alarming pace. Since I wanted to balance the nature of the posts, I waited a while to post his recipes. I tried his Mushroom rice once when my family was away from home and I must say that it was very easy to make and tasty too. So I wish Vijay to post such easy recipes for bachelor / single men. As usual I used to tell him that he has tremendous amount patience as well that burning passion towards cooking, which normally men lack. For this today's post on recipes I am combining two of his posts into one - Lemon Pickle and Rice Uppuma. Hey.. I have a doubt... Why most of those who post recipes name their blog as some "corner".? Today happens to be his cute kid Adarsh's "Aksharabhyasam", so let us all wish him all the best.

Lemon Pickle

Lemon Pickle

Lemon - 25 nos
Turmeric Powder - 6 to 8 tbsps
Salt - Handful
Chilli Powder - 4 to 5 tbsps (add more if you like it hot)
Fenugreek - 6 to 8 tbsps
Asafoetida - 1 tbsp
Gingelly Oil - 3/4 cup
Mustard seeds - 2 tbsps

1. Wash the container in which you want to store the pickle. Dry it thorougly.
2. Wash and wipe dry the lemons.
3. Wash and dry the chopping board as well as the knife.
4. Cut the lemon into cubes of required size.
5. Arrange a layer of the cubed lemon inside the container.
6. Sprinkle some salt and turmeric powder.
7. Repeat steps 5 and 6 until all the lemon cubes have been arranged inside the container. Ensure that the top layer of lemon is topped up with lemon and turmeric powder.
8. Let it soak for atleast a day. You can mix it/stir it after 6 hours or so, but ensure you use a clean dry spoon.
9. Now saute the fenugreek seeds without oil till a nice aroma comes out. (Don't let it get black). Reserve and let it cool. Transfer to a spice grinder and grind it nicely.
10. Add in the chilli powder and the fenugreek powder into the contained (do not mix it. Let it stand as a heap on the cubed and soaked lemons.)
11. Heat the gingelly oil and when it is hot add the mustard seeds.
12. Once it stops spluttering, add the asafoetida and pour it on the heaped chilli and fenugreek powder slowly.
13. Using a clean dry spoon, mix the lemon with the chilli/fenugreek powder and oil and close it.
14. Let this soak for couple of days. (You can stir the lemon once/twice a day, but ensure that the spoon you use is always clean and dry.)
Note: Avoid transferring the pickle to a different container after step 14. Always store it in the same container until you have finished all of the pickle.

Vijay's recipes can be accessed at his website: Vijay's Corner

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