Ingredients:
Lemon - 10 nos
Rock salt - 1/2 cup
Fenugreek seeds - 1 tsp
Turmeirc Powder - 1 tsp
Asafodeita - 1 tsp
Method:
Wash and dry the lemons. Cut them into quarters. Roast the rock salt in a pan. Remove and let it cool. Dry roast the fenugreek seeds till they release an aroma. In a dry shallow vessel mix all the ingredients. Ensure that all the ingredients are mixed well.
Store it in a glass or enamel jar and cover it with a clean white cloth. Tie the rim of the jar with a string. Keep the jar in sun for about 15 to 20 days and turning the lemon upside down using a clean wooden ladle.
This can be stroed for a long time.
Lemon - 10 nos
Rock salt - 1/2 cup
Fenugreek seeds - 1 tsp
Turmeirc Powder - 1 tsp
Asafodeita - 1 tsp
Method:
Wash and dry the lemons. Cut them into quarters. Roast the rock salt in a pan. Remove and let it cool. Dry roast the fenugreek seeds till they release an aroma. In a dry shallow vessel mix all the ingredients. Ensure that all the ingredients are mixed well.
Store it in a glass or enamel jar and cover it with a clean white cloth. Tie the rim of the jar with a string. Keep the jar in sun for about 15 to 20 days and turning the lemon upside down using a clean wooden ladle.
This can be stroed for a long time.
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