नींबू की निमकी | Medicinal lemon Pickle | नींबू का औषधीय अचार | Oil-less Spice-less Lemon Pickle 

Ji bilkul sahi kaha. Ban bhi aasani se jata hai. Aapka surname mujhe mayke ki yaad dilata hai. Main bhi shaadi se pahle Sinha thi

Thank you so much. It is an honour for me.❤️

You are welcome. Do try

Thank you for appreciating. Do try and let me know your feedback.

Thank you so much for your amazing appreciation. Aapne sabkuchh itne pyar se aur itne achchhe se likha. Sach much main dil se aapka shukriya ada karti hoon. Isi tarah se pyar aur sahyog banaye rakhiye. God bless you🌹🤗

Llpllll

​@@SamayKamSwadUttam😊

Thank you so much for trying. Mujhe ye jaankar bahut khushi huyi ki aapka achar achchha bana aur ghar mein sabko bahut pasand aaya. God bless you all. 💐💞

Thank you so much🙏

Thank you so much

Thank you so much❤️

Thank you so much

Thank you so much for your lovely appreciation

You are welcome. Do try. 🌷💞

Thank you so much🙏

Thanks a lot

Thank you so much

Thank you so much for trying

बहुत बहुत धन्यवाद। बनाकर देखो। मम्मी शब्द सुनकर अच्छा लगा😊

😅😅

Thank you🙏😊

Thank you so much❤️

Thank you so much

Thanks a lot

Thank you so much

👌👌👌

Thank you so much😊

Thank you

You are welcome

You are welcome

Gvggg gbvgg@@SamayKamSwadUttam gggbgbv

आपके सुझाव के लिए धन्यवाद। अभी तक तो ऐसा नहीं किया, पर ट्राई करके जरूर देखूंगी।🙏

Ji bilkul sahi kaha. Meri mummy bhi jaroor bana kar rakhti thi. Aap bhi try kijiye. 🙏🙏

Aapka bahut bahut shukriya

😊

Thank you so much

Ji bilkul mila sakte hain. Balki kaale namak se hi ise bana saakte hain. Aur aushdiya ho jayega

Thank you

Welcome

Bahut achchha laga jaankar. Thank you🙏

You are welcome

Thank you

Such a sweet compliment❤️

You are welcome🤗

Thank you

Aisa isiliye ho raha hoga kyunki aapne jo namak use kiya wo iodized hoga yani ki iodine wala. Ye link dekhiye ki kab nimboo aur namak ka colour kya hota hai: www.nnc.gov.ph/regional-offices/mindanao/region-xi-davao-region/7002-how-to-store-and-use-iodized-salt-properly#:~:text=Iodized%20salt%20may%20turn%20blue,to%20prevent%20it%20from%20clumping. ye khata hai ki "Iodized salt may turn blue or purple when mixed with acidic foods such as vinegar or lemon juice but is still safe for consumption. Iodized salt contains a small amount of flour to prevent it from clumping. In the presence of starch from flour, iodine from iodized salt and an acid from food, a chemical reaction occurs which produces a bluish to purple color. This may be a good indicator that your salt contains iodine."

Yes

Aap kahan se hain?

​@@SamayKamSwadUttamthis is a very common Bengali recipe.we have it everywhere

@@night_rose923 I am from Bihar. There too you will find it in every home. Culture and eating habits of Bihar and Bengal are almost similar

Yes.

Welcome

Thank you

Waise ye achar sirf nimbu aur namak se banta hai. Aap hing ke sath bhi try karke dekh lijiye. Namak aur hing dono preservative bhi hain. Lekin hing ki taseer garm hoti hai aur iske side effects bahut hain. Ye blood thinner bhi hai. Ise bachchon, pregnant ladies, nayi maa aur acidity problem, bp problem, nervous system problem walon ko nahin diya ja sakta. Isiliye agar sabhi ke liye achar banana hai to hing avoid karna hi uchit hai.

@@SamayKamSwadUttam ok thanks

Kaise Wale ?

@@SamayKamSwadUttam wanted to show u the pic of the big size lemons which i have but i cannot attach any pics here

@@rgauthmi true. You cannot post picture here. If the lemon size is too big, do not use. Best fit are kagazi neembu for this pickle with thin peel. Else use any lemon of maximum size of a chapati loyi

Aap thoda kam namak daal kar bana lein. Aur agar khayen to bahut chhota sa tukda khayen. BP control karne ke liye roj subah 6-7 curry patte ek bade chammach dahi ke sath chabakar khayen

Kabhi try nahi Kiya par shayad ban Jaye kyunki avla aur cheeni se to ban jata hai.

Ji. Sachmuch. Bina peel kiye bhi banate hain. Sabse aasan hai ise banana

Bilkul nahin. Pani aur moisture se bilkul bacha kar rakhna hai nahin to achar mein fungus lag jayega

@@SamayKamSwadUttam thank you

If you cover with a cloth there are two possibilities: 1. Salt may not remain in liquid state due to evaporation and you may find a white coating of salt on the lemons 2. Moisture may enter through the cloth and can spoil the pickle

Agar wo nimboo hi hain, kamla nimboo(chakotra) nahin, to bilkul bana sakti hain.

@@SamayKamSwadUttam yhank you mam from nepal🙏🙏🙏

@@unishachaudhary7443 You are welcome

waah

Meetha nimboo ka achar banane ki recipe bhi maine channel par dali hai. Uska video is link par hai: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-zx5UPyx06w8.html Ise dekhkar bana lijiye

बन तो जायेगा पर उतना जूसी नहीं रहेगा क्योंकि नींबू के अंदर भी नमक चला जायेगा और एक परत बना देगा

ये बनने के बाद बहुत आसानी से कट जाता है। चिंता मत कीजिए।

Bahut dino tak. Bas moisture se bacha kar rakhna hai. Samay se sath ye kala padta jata hai par jitna purana achar, utna achchha. Mere paas 4 saal purana achar abhi bhi hai

Extra salt will accumulate in the bottle. Just remove that with a dry spoon. Do not add anything.

I have never used it but you can definitely try. Afterall it is also salt, so it should work.🤗

Aap chahein to kar lein. Par hing garam taseer ka hota hai. Kuchh log ise nahi kha payenge

So sweet of you. Bahut khushi hui ye jaan kar ki aap ise khud banayenge. Batayiega kaisa bana😊😊

10 bade nimboo ke liye 125 gms namak lein

मैंने कभी डाला तो नहीं पर वो भी नमक है तो जरूर डाला जा सकता है.

You can

Bilkul laga sakte hain par agar aap poore se banayein, taki andar juice form ho sake, aur phir uske tukde katein, jitne ki required ho to jya achchha hoga

Bilkul laga sakte hain par agar aap poore se banayein, taki andar juice form ho sake, aur phir uske tukde katein, jitne ki required ho to jya achchha hoga

Yes of course. It only has lemon and salt. But if she has high bp then avoid taking it because it will give more salt intake which should be avoided in patients with high bp.

This is best made with kagaji nimboo as it requires lemons with thin skin. Gandharaj lemons are thick skinned

@@SamayKamSwadUttam thank you for the reply ma'am. If I shred off the skin will it work? I love the fruity smell of gandhraj so I was wondering if it will work.

@@docjackal8511 you can try. But do not shred off the skin too much. Just remove the upper superficial layer. If you keep it in sun, you will the result in 25-20 days

@@SamayKamSwadUttam thanks again for the response. Will try this for sure. Thanks for the tip. Subscribed your channel. Looking forward to many more recipes. 😊

@@docjackal8511 thank you so much for your support. Right now I am recovering from covid so am a little irregular in posting recipes. Otherwise you will get one recipe every 4 days

Thanks for giving the Bangla name. So nice to know that your grandma used to make it😊😊

Nimki pake nimbu aur kagzi nimbu ki achchhi banti hai. Iska chhilka bahut patla hota hai. Hare nimbu ka chhilka thoda mota hota hai. Phir bhi kuchh nimbu lekar try karke dekhiye

Kisi bhi crockery ki dukan mein mil jayegi ya phir kisi General store mein

Namkeen aur khatta. Meetha kaise hoga?

Salon saal chalti hai. Jaise jaise samay gujarta hai iska rang dark brown hota chala jata hai. Purana achar aur bhi faydemand hota hai.

20-22 din. Poore din rakhengi to 15 din

125 gms daliye. Hilate dulate rahiye roj taki namak har nimboo mein lipte.

Main sell nahi karti. Par aap kahan se hain? Aur ise banana to bahut aasan hai. Ghar mein hi bana lijiye. Nimboo ko ghisne se ye aur achchha banta hai par agar na ho sake to nimboo mein hi namak dalkar dhoop dikha dijiye 15-20 dino tak. Taiyar ho jayega.

Main sell nahi karti. Par aap kahan se hain? Aur ise banana to bahut aasan hai. Ghar mein hi bana lijiye. Nimboo ko ghisne se ye aur achchha banta hai par agar na ho sake to nimboo mein hi namak dalkar dhoop dikha dijiye 15-20 dino tak. Taiyar ho jayega.

@@SamayKamSwadUttam but mam mere paas itna waqt nhi rehta ye sab krne ko to aapse request hai ki ise order krke kese le by the way m delhi se hu

@@komalsharma3180 aapko bas nimboo lena hai, dhokar aur achchhe se pocchkar namak ke sath barni mein dal dena hai aur roj dhoop mein rakh dena hai. Bas 15 min mein sara kaam khatm. Karke dekhiye.

Mujhe pata nahin ki kya hua kyunki main uska koi pic nahin dekh pa rahi. Do batein ho sakti hain 1. Agar aapne ghar ke andar use rakha hai to ek mahine ka time lagta hai. Aap chahein to dhoop dikha lein usse jaldi ho jayega. Par barish ka mausam hai isiliye risk hai, kabhi bhi barish ho sakti hai. Isiliye thoda intezar karein 2. Aap kah rahein hain ki nimboo mein namak chala gaya hai. To nimboo ko daba kar aur kaat kar dekhein. Agar wo soft hai aur andar waisa hi dikh raha hai jaisa video mein hai, chinta na karein. Namak extra dal gaya hai. Nimboo nikal kar kisi aur bottle mein rakh lein aur is extra namak mein naye nimboo daal dein.

Achar mein agar moisture nahi Jaye to fafundi kabhi nahi lagegi. Is achar mein kabhi kabhi namak ki layer bhi jam jati hai jo safed fafundi ki tarah lagti hai. Fark ye hoga ki namak dardara lagega chhoone mein aur fafundi soft. Samay ke sath ye achar dark brown ho jata hai aur jyada faydemand bhi. Par agar neela ho gaya hai to fenk dena hi uchit hai

Ismein sirf nimboo aur namak hai. Jab bhi jee michalaye to thoda chaat lein.

Bilkul. Ek aur recipe hai, nimboo ke khatte meethe achar ki ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-zx5UPyx06w8.html

Pani bilkul nahin. Achar kharab ho jayega

It does not get fungus. Salt is a strong preservative. So is lemon Juice. It will get fungus only if it comes in contact with moisture . One more thing, many I times salt also forms a crust over the lemons after drying, which can mistakingly be thought of fungus. Please check in such a case and ensure. If you are convinced that it is fungus and not salt, then the only option is to discard the use.

Waise to namak gal jata hai. Ghar ke andar ek mahina lag jata hai aur dhoop mein rakhne se 15-20 din. Agar itne din ho gaye hain aur namak nahi gala hai aur achar taiyar ho gaya hai, to achar ko kisi aur bottle mein transfer kar lein aur us namak mein teen char nimboo aur daal lein. Us mein bacha hua namak istemal ho jayega

@@SamayKamSwadUttam Thanks for you🥰🥰🥰

Ye aise hi banta hai. Namak se hi preserve bhi hota hai. Ek baar bana kar aur khalar dekhiye. Waise aur bhi achar ki recipe dali hai. Aap unhein try kar lein.

Kash aisa kar pati. Khane ka item bhejna risky hota hai. Kahan kya contamination ho jaye pata nahin. Aapko bahut bahut shubhkamnayein aur ashirwad. Waise is achar ke liye bas neembu dho pochh kar namak ke sath 15-20 din dhoop mein rakh dein, taiyar ho jayega. Bas patle chhilkelein wala kagazi neembu lein.

Kash aisa kar pati. Khane ka item bhejna risky hota hai. Kahan kya contamination ho jaye pata nahin. Aapko bahut bahut shubhkamnayein aur ashirwad. Waise is achar ke liye bas neembu dho pochh kar namak ke sath 15-20 din dhoop mein rakh dein, taiyar ho jayega. Bas patle chhilkelein wala kagazi neembu lein.

Aaj mujhe ye nimbu ka aachar khane ka bhot mann kar raha tha. Mai aur mere husband dono ne net pe dhundha pr koi v achar waisa nhi tha jaisa meri dadi banati thi.... Fir humne youtube dhundha aur aapka video mila. Ye asli nimbu ka achar hai... Koi pet me jalan nhi. Koi kharabi nhi. Bhot tasty banta hai. Aur mere yaha isme hari mirch daal ke tikha wala v banta hai... Aur is tarah ka saada bhi. Ye recipe dekh ke samajh aa gaya ki waisa swad wapas mai apne ghar me bhi bana sakti hu. .... Thank you so much for sharing

@@snehlatasingh2204 so sweet of you. Itna sundar likhne ke liye. Eishwar aap par aashirwad banaye rakhe. Kahan rahti hain aap?

Patna se hu.... Delhi me rehti hu.... 🙏🏻

Wo namak se hi galta hai. Aur phir sara ek baar mein thode hi khana hai. Aapko bas achar ka ek chhota tukada ek baar mein lena hai. Bahut chhota sa

Agar moisture hoga tabhi fungus lagega. Agar aap sure hain ki kahin se moisture nahi laga hoga, to white parat namak ki bhi jamti hai. Use ungliyon ke beech masal kar dekhein. Yadi khurdura hai to namak ki parat hogi, agar chikna lage to fungus. Fungus ke case mein achar discard kar dein. Namak ho to istemal karen

@@SamayKamSwadUttam thank you ma'am 😇

You are welcome@@buddhaprakash5946

Sil yani silauti. Wo patthar jispe hum mixie aane ke pahle masala peeste the.

Nahi main business nahi karti. Par mere paas bahut sare request aa rahe hain kuchh recipes ke liye. Main job mein hoon isiliye mere liye ye difficult hai.

No problem. Waise bhi theek ban jayega

@@SamayKamSwadUttam thanks

Waise periods aane ki wajah nimki nahi hoti phir bhi achar kam hi khana chahiye.

आंवले के अचार की रेसिपी मैंने डाली है लेकिन वो 6 महीने से 1 साल तक ही चलेगा क्योंकि उसमें मैने आंवला उबाल कर डाला है। अगर आप आंवले को कच्चा लेकर इसी विधि से अचार बनाएं तो एक साल से ऊपर चलेगा। लिंक ये है: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-RwNPSbQ45hk.html

Nimboo ki nimki mein sirf nimboo aur namak hi dalta hai. Namak jyada matra mein hi rahta hai. Agar aapko khatta meetha achar banana hai is link par click karke ye recipe try kijiye ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-zx5UPyx06w8.html

Ghar mein koi shishi ya bottle hogi, kisi aur cheej ki jaise shahad, achar etc. Usmein bana lijiye. Plastic ka istemal bilkul nahi karna. Cheeni mitti ki barni bhi use kar sakte hain

इस जानकारी के लिए धन्यवाद। कभी इस्तेमाल नहीं किया इसीलिए इसका कोई आइडिया नहीं। अगर डली डालेंगे तो नींबू में नमक कैसे जाएगा?

Chhilka nahi nikala hai. Uski upari parat jismein oil glands hote hain, use nikala hai. Jab ant mein nimboo kaata hai tab aapko chhilka poora dikhayi dega. Waise ek baat schchai se bataiye, aap jab roj nimboo ka ras nikalte hain to chhilke ka kya karte hain?

@@SamayKamSwadUttam मेडम आपने कहा कि छिलके की ऊपरी परत उतार दें नही तो कड़वा हो जाएगा।आपको जानकारी देना चाहता हूं कि पीली परत कड़वी नही होती बल्कि सफेद परत कड़वी होती है।किसी किसी डिश में लेमन फ्लेवर देने के लिए यही डालते है,अगर सफेद भाग डालो तो कड़वापन आएगा।इसलिए आगे से ध्यान रखना👍🙏

@@sanjayvyas3936 ok. par इसलिए आगे से ध्यान रखना👍🙏 ki jaroorat thi. ismein chhilka ek tarah se poora use hota hai par ye achar bilkul kadwa nahi hota.

@@SamayKamSwadUttam वो तो हमे पता है मेडम जी,मेने उस बात पर कहा कि आपने कहा था कि पीला भाग निकाल दो नही तो कड़वा हो जाएगा।अचार तो पूरे छिलके के साथ ही बनता है ओर कड़वा भी नही होता।

@@sanjayvyas3936 dhanayvad vyas ji. maan li aapki baat.

Video publish ho chuka hai. Uske baad edit karna mushkil hota hai par aapke suggestion par try karungi

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