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A tangy treat

Radha Prathi Jul 1 2017, 0:05 IST
Lemon, which originated in the Himalayan valleys, has now travelled across the world. Today, it takes the most coveted spot in the shopping lists of conscientious cooks across the globe. Its sour taste and distinct smell can infuse a fresh flavour to any dish.

Though every part of the lemon can be used for cooking, it is the juice of the fruit that makes it so special. There are several delectable delicacies that demand a dash of fresh lime juice.

However, lime juice can turn bitter and spoil a dish when boiled or cooked. Hence, it is always best to add the juice right at the end, after the dish is completely cooked and taken off the heat. Avoid reheating food that contains lime juice.

You can make paneer or cottage cheese by adding a few drops of lime juice to boiling milk for it to curdle evenly. You can lace salads, pies, souffls and ice creams with a hint of lemon if you enjoy its tangy taste.

Apart from making a classic lemon pickle with raw green lime, you can preserve lemon too. Marinate deseeded and quartered lemons in salt, and leave them in an airtight container for a couple of days. You can then dry them in sunlight. Once the rinds dry completely, they can be used as a side dish or you can pickle them in a conventional way.

You can even make home-made lozenges by marinating lemons in a combination of salt and sugar, and drying them in the sun.

Lemon seeds have medicinal properties and can be used for stomach ailments.

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