With the cost of limbu soaring as high as the city’s mercury levels, home chefs suggest ways to nearly duplicate that lemony tang without using the fruit as widely
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Only fools wouldn’t know what to do when life gives them lemons. But what if these lemons are only figurative; what if the uplifting thought of a glass of freshly squeezed shikanji is hard to realise even in reality. On our last trip to the neighbourhood market, a regular lime cost us R12 per piece. We dropped plans of making nimbu achaar on the day, and returned with the guilt of not having grown a kitchen garden. Since a shortage in the supply of lemons might be felt in the coming weeks, too, we invite home chefs for tips to replace the ingredient in our daily foods.
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Stock up
The supply crunch and price hike might make #nolemonslemonade a trend on social media. Jokes apart, the taste and punch of lemon is hard to replicate. I follow a few simple steps in our kitchen that help us bear with summertime.
>> I stock dozens of lime as soon as the summer months begin. Stock them in the freezer. The fruits stay fresh for months and can be squeezed to their skin when they are defrosted for use.
Salauddin (right) with her mother
>> I use tamarind and kokum with some grated lemon rind in our kachumbers and chutneys.
>> Since planning is essential, we extract lemon juice and freeze them into cubes. You have your stash when prices rise, and a solution to cutting and squeezing in the middle of a busy day.
Shabana Salauddin@ammeez.kitchen
Turn over a new leaf
Chicken curry with lemon leaves
I reckon my life will change significantly if buying a batch of lemons becomes a pricey thing. I use its acidity to marinate meats, to enhance the taste of soups and curries, and to season chaats. I also associate the fragrance of lime juice with my home town. To not compromise on a sensation that is special, I have figured out an alternative. When making Kolkata phuchka, I use a light tamarind paste with a generous helping of dry kaffir lime powder. It takes you on that exact lemony dream when combined with other spices.
Imli-kaffir lime powder phuchka
>> Kaffir lime leaves can be dried, powdered and stored for long.
>> The lemon rind can come in handy in a tricky situation. It is best if lemon zest is stored with some dry ginger powder. The mix can also be used as lemonade masala.
Gondhoraj lime leaf fish
>> The idea is to use a batch of the fruit for longer than usual; that way the price we pay evens out over a period of time. Cut a few lemons into thin slices, dry them in the sun and powder them. Remember to add some cooking vinegar to this powder before using it in dishes.
Ushri Guruji
>> Fresh lime leaves with lemon zest or a teaspoon of imli juice with a dash of zest can zing up gravies.
Ushri Guruji@ushri_homechef
Khatta meetha kachumber
Khatta meetha kachumber
Khatta meetha kachumber
Ingredients
>> 1/4 bowl tamarind pulp
>> 1 tsp lemon rind
>> 2-3 tbsp grated jaggery
>> 1 finely chopped green chilly
>> 1 large finely chopped onion in squares
>> 1 small bowl of chopped coriander leaves
>> Few spoonfuls of water to adjust the consistency
>> Salt to taste
Method
Mix all the ingredients in a big bowl. Adjust sweetness as per your taste, and enjoy the salad with Prawns Pulao.
- Shabana Salauddin
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