lisode ka achcar mere chacha ji banate the,that was 2 good par ab me banaugi becoz of u nishji

bahut hi dino baad suna yeh naam ...but my badluck theseare not available here

निशा जी क्या आप युपी से हे क्योकि सब लोग लसूओरे और फालसे के बारे मे नही जनाते

yes i love this pickle.mai bhut dino se dundh rahi thi ye recipe...ab mai jaroo banougi. thanks..

Nisha ji Spicy Lasoore Pickle me lasoore kachhe lete hai ya pani me boil karte hai.
निशा: शकुन्तला, मसाले वाले लिसोड़े बनाने के लिये लिसोड़े की कांजी से निकालने तक की पूरी विधि अपनानी हैं, बिना मसाले वाले लिसोड़े के लिये कांजी से निकाल कर लिसोड़े तेल में डुबा देने हैं और मसाले वाले लिसोड़े के लिये सारा मसाला तैयार करके डालना है और ये भी तेल में डुबाकर रखना है.

This recipe in EnglishLasora ka Achaar/Gunda Pickle is made in two ways, one with spices and the other without any spices. The former is liked by elders while kids love the latter i.e without any spices. Everyone at my house are big fans of Gunda Pickle.Let us prepare whole Lasora ka Achaar/ Gunda Pickle.- Ingredients for Lasora ka Achaar/Gunda PickleLasora(gum berry) - 1 kgTurmeric powder - 1 tspSalt - 2 tspRed chilly powder - 1/2 tsp- How to make Lasoore PickleBreak the stems of the Lasorae, wash them nicely. Take water(enough to submerge all the Lasore) in a utensil to boil. After the water comes to boil put in the Lasore and boil them for 3-4 minutes. Turn off the gas, cover the Lasore and keep them aside. Once they cool down throw the entire water.We will first put these Lasore in water to make its congee. To make congee boil 1 1/2 or 2 liters of water then cool it. Put the boiled Lasore in a clean-dry glass or plastic container, add 1 tsp turmeric powder, 2 tsp salt, 1/4 red chilly powder and 1 tbsp mustard oil to it. Now pour the cooled water to the Lasore mixed in spices. Stir with a spoon then put on the lid and keep it aside. Sour congee form the Lasore will be ready in the next 3-4 days, stir the pickle once everyday with a dry spoon(cleanliness should be kept in mind while preparing the pickle, this results in its longer shelf life).We can either drink Lasoore congee or have along with chapati, roti or parantha. Lasore soaked in congee turn sour and yellow in 15 days. The stickiness is also removed from its pulp, take out the Lasore and keep them in a separate utensil and the congee in another.You can definitely eat these whole Lasore, but if you keep them soaked in oil then these whole Lasoda Pickle lasts for a year or even more.Put these Lasore in a clean-dry container, heat mustard oil then cool it. Put this oil in the Lasore, so that they remain submerged. Take out Lasora Achaar/Glutinous Fruit Pickle whenever you feel like and savour the taste..!- How to Make Spicy Lasoore PickleWe need to make the spices then put them in the Lasore to make Spicy Lasore Pickle.Get 1/2 kg unripe mangoes, peel them and remove the pulp and grind it.Clean 2 tsp salt, 1 tsp turmeric powder, 1 tbsp Methi(fenugreek) seeds, 1 tbsp yellow mustard seeds, 2 tsp Ajwain(carom seeds), 1 tsp red chilly powder and 1/4 tsp Heeng(asafoetida). Grind all of these whole spices to make a coarse powder. You can also take 8-10 whole red chillies if desired which turn sour with the spices and are very tasty.Pour 1 cup mustard oil in a steel frying pan(kadhai) and heat. Turn off the gas. Allow the oil to cool, when it is luke warm put Heeng, turmeric powder followed by the spices and mix properly. Now add the mango pulp which you have grinded earlier. The spices to be added to the Lasore are ready.Put Lasore in these spices and mix rigorously. Whole Lasora Pickle with Spices is ready.After the Lasore cool down completely fill them in a clean-dry glass or plastic container. To keep this Spicy Lasoore Pickle/Spicy Gunda Pickle fresh for a whole year let it remain submerged in oil.

lisode ka gunda ke alava aur kya naam hai?

I need a translation if you please sir, thank you.

An additional option: after removing lasore from kanji youcan wash them & make them farera.Put these in boiled & cooled water with salt ,haldi & hing .Dip the lasore in it & put heated & cooled oil over it SO that oil makes the top 1 cm layer.These remain preserved & you can enjay pani wale lasore.

nisha ji , lasode ka achaar banane ke liye , lasora kachha kenge ki pakka ?
निशा: सिया, अचार के लिये लिसोड़े कच्चे ही होने चाहिये.

mam achar ke bache hue tel ka kya use ho sakata he? please bataye.

Nisha g,Your receipe has brought me in my childhood (i was just appx.8-10 yrs old exactly not remember) I tasted this pickle. I never forget its taste. In front of my house there was a tree of lasoora. But now a days it is very difficult to get it. After 30 yrs I have seen the receipe of this achar. yeh to wahi baat ho gai ki apne purani virsat ko sahej kar nai generation ko pesh kiya hai.......hamare bacho ko to pata hi nanhi ki lasoore hote kya hain.......agar mujhe lasoore mil jate hain to main apne bacho ko iska taste jarur karonigi....God may bless u with g8 happiness & success....
निशा: सुनीता, बहुत बहुत धन्यवाद.

achar to pehle bhi bana leti thi par apki receipe se confidence barh jata hai.thanks

Very tasty reading

nishaji kya aap lasoor ki sabzi bana n ki vedi baata sak te h kya.
निशा: कोमल, जी हां मैं सब्जी बनाने की रैसिपी भी लिख दूंगी.

nishaji,meine kanji wala lasode ka achaar dala hai.3 din se dhoop mein rakha hai lekin abhi bhi lasode khane mein lehas wale hain.aur kitne din mein achaar ready hoga?abhi dhoop mein hi rakhna hai kya jisse lehas khatam ho jaaye ya aur kuchh karna hai?
निशा: दीपा, लोसोड़ों का लेस खतम होने में 10-12 दिन लग जाते हैं, लिसोड़े की कांजी अभी खट्टी हो जानी चाहिये और कांजी को खाया जा सकता है, लिसोड़े नहीं खाये जा सकते है, लिसोड़े अभी मत खाइये, 12 दिन के बाद लिसोड़े खा सकते हैं और उन्है मसाला मिलाकर तेल मसाले वाला अचार बना कर रख लीजिये, बहुत ही स्वादिष्ट अचार लगता है, धन्यवाद.

aap ki har recepie main traditional taste hota hai

wow! gorgeous recipes delicious lasoorae my favourite.thanks
निशा: रशीदा, धन्यवाद.

Looks yummy. Will certainly try it out if I can get lasore & yellow mustard seeds. Thanx for sharing. I love pickles. But then who doesn't ?

Good recipe

Mam ,I wanted to ask that if I don't follow the step of making kanji and directly put the boiled lasode with kachcha aam and masala in tel?
निशा: सुप्रिता, जी हां इस तरह भी डायरेक्ट कच्चा आम और लिसोड़े में मसाला डालकर भी अचार बनाया जा सकता है. दोंनो तरह के अचार अलग अलग स्वाद में बहुत ही अच्छे बनते हैं.

First time I had tasted this achar in 1961.In between I tried various variations in between whenever I got Lisodas but with different result. Now I followed Nisha's recipe and it turned out exactly what it used to be 64 years ago Same taste. Even my 65 old sister has vouched for the taste.Hats of Nisha Madhumita for preserving traditions..
निशा: कुनवर जी, बहुत बहुत धन्यवाद.

My pickled get black what i do

achar me namak jayeda hona per kya kare 2nd question is preservative kya dale

mai ne lesode ka achar bina kaji ka bnaya he shirf lesode ubal kar bnaya he par us achar me bubals aa rhe he mins fes sa dikh rha he kya kru plz mujhe btai ye nisha ji

nisha ji mene apki gunda pickle ki recipe dekhkr lasore kanji me dal diye ,roj saaf spoon se hila bhi deti thi,pr aaj koi 10 din bad unme se bahut gandi smell aa rhi h,sara pani nikal diya ,saaf pani se wash bhi kr diye pr thodi si smell h,kya reason hai and ab uska achar bnau ya nhi.please tell me quickly

recipe for dheu aachar

Lasura ke khane ke benefit kya hai. Lasura body ke kis part ke liye benefit hai

I show hindi recipes

Kari kya achar may gas kyo banti h kya rejan h

Nishaji achar me those Dino baad fafundi aa jati hai kya Hume venigar yaaur koi preservatives kar sakte hain.
निशा: राजकुमारी जी, या अचार में विनेगर और तेल मिलायें, किसी भी प्रकार की नमी न जाने दें, अचार खराब नहीं होंगे.

Mam,kya ise dhoop me rakhne ki jarurat nhi h
निशा: स्वेता जी, इसे धूप में रखने की आवश्यकता नहीं है.

Lasode ka achar banate samay, pani me Jo masale or TEL dala, usme TEL normal dala ya garam karke dala. Plz tell me.
निशा: मीना जी, उसमें आप तेल को एसे ही डाल सकती हैं.

Thanks so much nisha ji
निशा: मीरा जी, आपको भी बहुत बहुत धन्यवाद.

nisa ji pranamaap our nayi recipies Kab tak la rhe he our kya la rhe he
निशा: जीवन जी,आप मेरी वेबसाइट और यूट्यूब चैनल पर जाकर नई रैसिपी देख सकते हैं.

Nisha ji, Hi, Ye achar khan se milega ?
निशा: उमा जी, ये अचार लसोड़े खरीद कर आप स्वयं बना सकते हैं.

Lasore ko kanji mein 15 din tak pade rehne dena hai....tab tak kaanji utar nahin jayegi...i mean kharaab nahin ho jaigi
निशा: रुचि जी, आप सही कह रही हैं, अधिक गरमी में एसा हो सकता है, लसोड़े को एक सप्ताह तक कांजी में रखें, घुटलियां अलग होने लगें अचार बना लें,

Lasoore ka achaar masaledaar banane ke liye bhi kya Lasoore boil karne parenge ka kachche istemaal karne hain ?Please reply.......Thanks
निशा:मीत जी, लसोड़े का अचार लसोड़े को उबाल कर बनाया जाता है, ज्यादा अच्छा बनता है.

Madhulika mam is indeed very helpful for us men who are interested in culinary skills. have tried some of your recipes and got applause from kids and wife. now going to try lasode ka achar. thanks
निशा: बहुत बहुत धन्यवाद, आप ये रेसिपी बनाएं और अपने अनुभव हमारे साथ जरूर शेयर कीजिए.

Ajvayan dalna jaruri h kya
निशा: उर्मिला जी, आप नहीं चाहें तो अजवायन नहीं डालें.

क्या बिना गुठली निखले भी लसोड़े का अचार बनाया जा सकता हैं मेरी आंटी ने एक दिन में आचार बनाकर तैयार कर तो दिया लेकिन जैसे ही मेने चेक किया तो मुहँ में चिपचिपापन सा लगा

Lesue ubalne par thode kale kyun ho gaye????

लेसुए का आचार डालते वकत उबाल ने नही चाहिए जल्दी खराब होते हैं

Kaha milega mujhe chahiye

Nisha mam Mai chandigarh garh me rahti hu ye lasuda fruit yaha nahi milta h kaha se milega ye lasuda

Madam aam or lasode ke achar me tel dalne ke bad tel ke upper jhag as rage hi or bulbule bhi Nikal rage he please solutions batai

Interested in pickle recipes. Good guide for making pickles.

आचार में लसोड़े गले नहीं - कोई ट्रिक्स बताये 9358264420