Rajasthani food recipe Of Nimbu ka Achar ~ Recipes

Rajasthani prepares new and district flavors in veggie. They make own taste with lots of spicy. Combinations of the spicy so unique which open all the seven flavors of the tongue. When eat with grains, it increases the taste and make whole body fresh and powerful. Put in the mouth and start bite generate positive vibes in our body.

I never stop to eat distinct pickles like kair ka achar, Hari Mirchi ka achar, Mithe Nimbu ka achar, Khate Nimbu ka achar, Kache aam ka achar, etc. In previous two blog we discuss Rajasthani Food recipe of Kair ka achar, Hari Mirchi Ka Achar step by step. Today we discuss Khate and Mithe Nimbu Ka achar. Full recipe in Rajasthani style. Before we move spark on some questions about lemon.

1. Why Lemon present in our meal?

Lemon is healthful and refreshing source of veggie which give vitamin C and flavonoids agent. It works on antioxidants. Remove all the radical that damage cells from the body. It generates so many nutrition which prevent disease like heart disease, cancer, kidney stones which boost the health and wellbeing. Citrate present in lemon which prevent calcium for forming stones in your kidney. Interesting think about that, it works as tool in kidney prevention of stone.

Note: Orange also consist vitamin C but kidney prevention feature doesn’t support.

2. Why lemon is bad for you?

Lemon contains citric acid which consist corrosive effect that damage the tooth enamel. Lemon juice are fully digestive which generate alkaline metabolism.

3. How many calories 1 lemon consist?

Whole lemon contains 139 percent of recommended vitamin C which consist 22 calories. Out of which carbohydrate 9 gram (3 %), potassium 138 mg (3%), sodium 2 mg (0%) and protein 1.1 gram (%). Percentage of all the daily values are based on 2000 calories of the diet. These values vary from your daily needs.

Rajasthani Food Recipe of Nimbu ka Khata Achar

Ingredients

500 grams of lemon

For Dry spicy

10 grams of Red Chilli Powder

1 table spoon of Black salt

1 table spoon of Rock salt

Salt according to taste

Standing Spicy

10 grams of grated black pepper

5 to 6 cloves (grated)

2 grated Big Cardamom

10 grams of Soof or aniseeds

10 gram of Fenugreek seeds

1 pinch of Hing

Methods fo khatte nimbu ka achar

Method to prepare lemon for achar

Take 500 grams of lemon and wash properly. Drain out the lemon by putting under the sun. Or using one cloth remove the moisture which present on lemon and then put under the sun. So, all the moisture is removing and free to rotten. After that, using knife divide lemon into four pieces. Is your choice for totally remove or make a bunch of divides four?

Method for prepare Masala for stuffing

Take one plate, add all the measure spicy, mix well. If you want to get proper taste of masalas, simple taste it and make perfect by add on.

Method for Stuffing

Take one tea spoon, fill with masala and drop in the middle of the bunch of lemon. One-one scoops fill in every bunch of lemon. Then drop every lemon on the jar. When you cut without bunch take one piece, drop on the Masala, pick and drop on the jar.

Note: Take jar which have no moisture. Otherwise, it rotten the whole Achar.

Method for storing

Take lemon fill jar and put under the sun for 3 to 4 days. Because it protects for fungus.

After 4 to 5 days, wait for a month to soft down the lemon. Put in proper space.

After 1 month your pickle ready to serve and eat.

Preparing Meetha Nimbu ka Achar:

Preparing meetha achar all the ingredients and methods are same. Only difference is that use sugar after the lemon texture take soft.

Take 750 grams of sugar in one pan. Put in high flame and make sugar syrup of one thread. Then drop all the soft lemon on the syrup. Wait for one boil and close the flame. After temperature come down, fill the jar and store for a month or year. Now your Achar ready to serve.

Note: After one boil close the flame otherwise is take the taste of bitter.

Preparation of sugar syrup

Take one deep pan, add 750 gram of sugar and half glass of water. Stir continuously using spoon until all the sugar dissolve properly. Leave the spoon and put on flame for boiling. After 5 minutes you see that one thread syrup is ready to use.

Note: Using two figure you check it, is thread make or not.

By following simple steps, you can make lemon pickle. Now we spark on ingredients which use to prepare the Masala.

Hing:

- It is rich in aid fiber which help to improve the digestion.

- Provide the relief in stomach problems like gastritis, bloating and abnormal pains.

- It generates the antimicrobial properties which prevent the growth of flora in intestine and reduce the chance of stomach infection.

- When eat in small amount in our daily diet it helps to remove the digestion problem.

Rock Salt:

- It is a type of a trace minerals

- Reduce the risk of low sodium levels.

- Improve muscle cramps.

- Provide sour treatment of throats.

- Improve skin health.

Black salt:

- It generates antioxidant properties.

- Sodium level is very low.

- It contains important minerals which is important for healthy bodies.

- It simulates the bile production in the liver.

- It controls the heartburn and bloating.

These are the ingredients which is used for preparing Masala. Every benefit of ingredients, I already define in previous blogs of recipe Kair ka achar, Hari Mirch Achar.

Conclusion:

In this blog we talk about how distinct veggie flavors along spicy come in the jar. When combine with grains how texture of taste sudden change. Next talk about Katha and meetha lemon pickle full recipe. Each step follows the Rajasthani Food recipe. Last talk about benefits of ingredients, how they are useful for our bodies. Checkout all these things in this blog. Read it and make the recipe at home. Share your views by writing comments.

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