7 recipes in 1 video... most other youtubers would drag this out into 7 long videos, with tons of unuseful filler. The value from this channel is unparalleled, keep it up! I'm telling all my friends.
I agree she always does a phenomenal job and she gets straight to the point no rambling on it’s always good to watch her on live or her take her time explaining something but the fact that she gave us seven options to use this is phenomenal I certainly agree with your comment most RUclipsrs would have drag it out and to 7 long videos I hate to have to fast forward videos but I never have to when it comes to her videos they’re so
Great video. Just some suggestions to prevent food waste. In Morocco, I never saw the pulp being wasted. Both the rind and the pulp are used and each provide slightly different flavor. Using the pulp gives even greater flavor boost in stews and Tajines (this is how preserved lemons are actually most commonly used from my experience). If the pulp is too salty, try 1) reducing the salt used to preserve the lemons. I have used probably about 60% of the salt used here with success multiple times 2) make sure you adjust salting in your recipes. The pulp might still be too salty for a salad but can be saved for a stew, Tajines, or baked dish (anything that might have some sauce that will distribute the saltiness of the pulp). If you only wanted to use the rind and save the pulp for later, you can store it without the preserving juice for probably at least a week in the fridge.
Hi there! I was wondering about the food waste too! Do you happen to know if brine is being used as well? Seems like a lot of lemon juice could go to waste :(
@@hipolitowa Having made preserved moroccan lemons for years now (having learnt from my Moroccan mum), I've never added lemon juice all that lemon juice. Just squeezed them into a small tight jar. As the above comment mentioned, nothing goes to waste. And tbh, you're meant to leave them till they're practically golden and syrupy before they can really be used. There's not all that liquid at that point
My mom always preserved the rinds alone in salt after squeezing the juice out for use in other recipes. She would toss the used lemons with salt alongwith the juice of one lemon and preserve them.
My favorite way to use preserved lemons is in angel hair pasta. No sauce, just roasted garlic, minced preserved lemon, a little fat, salt and pepper, fresh basil. Food of kings! P.S. A garlic press works fine for preserved lemons, too!
Hey just wanted to let you know that even some organic produce is treated with wax:) albeit food-grade wax. Not sure if that matters or not when preserving them though.
@@RainbowPlantLife Hi loved this I had to try 😍 but I noticed that while shaking the jar some lemons pop out and are not covered in the juice, should I open and add some more lemon juice to prevent the peel from mold? It's been just 3 days since I made it
Nisha your channel gives me life! I just purchased your cookbook today so that I can choose one or two things each Sunday to cook for the week ahead. I'm recovering from an eating disorder, and your channel and your recipes make me feel excited about food and eating again. Thank you so much ❤️😊 lots of love from Sydney Australia
My grandmother in India used to take our used lime or lemon peels (whenever we made lemonade) and pop them in an airtight jar with loads of salt. A few weeks later she would use the pickled lemons as flavor enhancer with a lot of recipes, or just as is like a pickle with rice. I guess she had the same idea as you in this wonderful video. And here we were thinking she was just not wanting to waste the lemon peels! She lived to 89...and a very healthy life too.
This is incredible OMG Seven different videos and one you went over seven different recipes and it’s so easily to make these preserved lemons I’m definitely having some delivered and a couple of hours I’m going to totally do this
This video is SO GOOD. 6 minutes and contains a lot of recipes and how to make the preserved lemons. And everything perfectly explained and with visuals!!!
Wow! That was the most information packed video ever. All those recipes and how to make fermented lemons in about 6 minutes. Thank you for the great video, as usual.
I came across the recipe around 10 years ago somewhere online and they are kind of a must-have. Really anywhere that something salty and tart would be welcome they are perfect. A great sub for capers and sometimes olives. Pasta with oil, crushed red peppers, garlic and preserved lemon tossed with canned beans was a college fave (cuz it was cheap but made me feel fancy)
Greetings from Australia Nisha. Love your channel. You’ve reminded me that I’m overdue to make another batch. Will do it today. I have always used my preserved lemons straight. Will make a vinaigrette with lemon juice a EVO Oil and keep it in the fridge to see how the flavour develops. I don’t know why people discard the flesh. I like to use the rind, the flesh and especially the salt which becomes almost creamy either separately or together as they each have different flavour profiles but all are delicious. I like to use coarse salt. You can further develop the flavour profile by adding other ingredients. I always place a cinnamon quill in the centre of the jar and keep adding all the way to the top of the jar is tall. Cardamom pods, coriander and cumin seeds and hot dried chillies all work wonders. Used fresh the flavour is sharp and tangy but I really enjoy the way it melts into the back ground with subtle citrus and oil notes with long slow cooked dishes. Himalayan rock salt changes the flavour as well as giving a gorgeous colour. If ever you come to the ‘Land Down Under’, happy to show you around and swap recipes. We have some wonderful indigenous ingredient. Try googling ‘Native Australian Limes’. Cheers!
Came back to report that the recipe was a success! 🍋🍋 My first use for pickled lemons was blending some in a homemade hummus. It made the hummus taste so lemony with a nice umami flavour. I'm totally making this again! It's too easy and too tasty not to! 🍋🍋 Thank you so much! 🍋🍋
💕 🍋 Love love love love love this! Made a batch tonight. I have had them before, but never used a recipe that was clear and simple as this. Can’t wait until they’re done!!
I've done the Moroccan version of preserved lemons called "Boussera". I use Meyer lemons which are slighter sweeter than regular lemons and produce alot of lemon oil when I let the jar preserves sit for longer than typically advised.
This sounds so good wish I could try! My son and I have a Kidney disease so not salt for us. But you totally gave me some great ways to use regular lemons that I wouldn’t have thought of!
Nisha I’ve done a fair amount of fermenting before but never considered nor even heard of fermenting lemons. My nearby Mexican supermercado has limes on sale 20 for $0.88! I like the taste of limes better than lemons so I’m going to try a lime fermentation. Thanks for all the information in your video!
Next to passion fruit, lemons are my favorite. All the recipes you made with preserved lemons look amazing and delicious. Thanks Nisha. Perfect summer timing for preserved lemonade!
We used to get them at the Middle Eastern market since they are featured in so much of their cooking, but I think I will try making them next. But we've always used the flesh as well as the rind as it's wonderful. Sumac, too, is another favorite from Middle Eastern & North African cooking.
This is awesome! I've always wanted to try this but wasn't sure how to use them or make them, thank you and I love your channel and your parents are super cute! ❤️Hope you're doing great!
Interestingly enough, Lacto fermented lemons are used as a common cold remedy in my family, served often as a beverage by adding water (or soda water I prefer this over regular water) honey, and Lime zest. I find the taste to be too potent though it really does help with things like colds or just bad days in general, you can even add concentrated tea so you get a tea lemon soda
I've tried to make preserved lemons time and time again, following all directions, different recipes/procedures, used sterile procedures, covered the lemons and submerged them in lemon juice and salted the heck out of them but every single jar got mold on them. I started putting them in the fridge and so far no more mold - I know refrigeration will probably change the taste but I live in the tropics (Hawaii) where it's hot so maybe that's why they are molding? Not sure...anyway, love your channel, I've subscribed and looking forward to more amazing content!
Yum looks delicious i am making all soon i never had preserved lemons before missed your videos on youtube perfect for my after office meals and snacks love your recipes making me hungry Thanks Ramya
Saw this video and immediately preserved the lemons I had in the kitchen and I’m going to do this with more! Excited to try them! Thanks for the idea :))
Yeah, it's a fun flavor addition that's really unique. Every time I have a dish with preserved lemon, I'm like "hmmm what is that flavor?" It's really hard to describe but I love it.
Darnit, RUclips, you just might turn me into a cook with channels like this one to watch! Seriously, Nisha, even I have no excuse NOT to make these, they're just too easy. Thank you! It all helps to convey the impression that I know what I'm doing in my kitchen!
I'll honestly probably try these just because it looks like a nice decorator piece. I might have just clicked on this because this lady is absolutely beautiful. 😊
For You: WOW WOW WOW. For your channel: WOW WOW WOW. For altering the course of my cooking life with this video: WOWWOWOWOWOWOWOWOW. This weekend will be an exploration of where I can use preserved lemons. Liked, Subscribed and heading out to your Patreon now. Thank you so much.
I love this! :) It seems simple enough to make and I will definitely give it a try. I would also love to see more Indian recipes! I tried the vegan palak paneer and dal makhani; both were huge hits in my house!
Yes, definitely simple! I'm so glad you loved both of those recipes! I'd suggest my chana masala or dal tadka next, or for a special occasion, my malai kofta! If you have my cookbook, the tofu cauliflower tikka masala is amazing!
@@RainbowPlantLife Thank you for replying to my comment! And oh my gosh! You have a cookbook?! I will definitely get it! :) Thank you so much!!! :D I will try the cauliflower tikka masala and channa masala for sure!
I bought a jar once for tangine--then I had no idea what to do with it and it got moldy. Now I know thanks to you. Also how--though I have seen this one method before. BTW, there is a quick one. It is not as good but kind of think quickle or somthing.
hey nisha, i love your videos! i have a pretty severe nightshade allergy (so no potato, tomato. bell or chilli peppers, aubergine, etc) and i struggle to find interesting recipes outside my current rotation. i'd love to see your take on some fun nightshade free recipes!
This is the thing. Most home cooks don’t realise that you need to add acid and salt to most dishes. If your recipe tastes dull, you want to try adding something like lemon or vinegar and some salt. It’s not common knowledge, but if you’re interested then look up the book Salt, Fat, Acid, heat.
This is lovely! How long do they keep after you’ve fermented them for the 3 weeks? I would guess quite a while since this is a preservation method, but just want to make sure and be safe since I’ve gotten food poisoning before with something unrelated to your wonderful channel 🤍
7 recipes in 1 video... most other youtubers would drag this out into 7 long videos, with tons of unuseful filler. The value from this channel is unparalleled, keep it up! I'm telling all my friends.
I agree! Just stumbled on this video and I'm so impressed. Just subscribed
agreed!
I agree she always does a phenomenal job and she gets straight to the point no rambling on it’s always good to watch her on live or her take her time explaining something but the fact that she gave us seven options to use this is phenomenal I certainly agree with your comment most RUclipsrs would have drag it out and to 7 long videos I hate to have to fast forward videos but I never have to when it comes to her videos they’re so
That's why we love her!
Testify. She is just amazingly creative (as well as lovely).
Great video. Just some suggestions to prevent food waste. In Morocco, I never saw the pulp being wasted. Both the rind and the pulp are used and each provide slightly different flavor. Using the pulp gives even greater flavor boost in stews and Tajines (this is how preserved lemons are actually most commonly used from my experience). If the pulp is too salty, try 1) reducing the salt used to preserve the lemons. I have used probably about 60% of the salt used here with success multiple times 2) make sure you adjust salting in your recipes. The pulp might still be too salty for a salad but can be saved for a stew, Tajines, or baked dish (anything that might have some sauce that will distribute the saltiness of the pulp). If you only wanted to use the rind and save the pulp for later, you can store it without the preserving juice for probably at least a week in the fridge.
Hi there! I was wondering about the food waste too! Do you happen to know if brine is being used as well? Seems like a lot of lemon juice could go to waste :(
The comment everyone needed!
@@hipolitowa Having made preserved moroccan lemons for years now (having learnt from my Moroccan mum), I've never added lemon juice all that lemon juice. Just squeezed them into a small tight jar. As the above comment mentioned, nothing goes to waste. And tbh, you're meant to leave them till they're practically golden and syrupy before they can really be used. There's not all that liquid at that point
@@hudamn2297 how long would you be leaving them?
My mom always preserved the rinds alone in salt after squeezing the juice out for use in other recipes. She would toss the used lemons with salt alongwith the juice of one lemon and preserve them.
Nisha helping us to level up our vegan cooking yet again!
Aww thanks Victoria! I appreciate it!
My favorite way to use preserved lemons is in angel hair pasta. No sauce, just roasted garlic, minced preserved lemon, a little fat, salt and pepper, fresh basil. Food of kings!
P.S. A garlic press works fine for preserved lemons, too!
What’s the fat that you use-olive oil?
@@CJM279 Yes, EVOO or your vegan butter of choice.
That sounds amazing! Definitely steeling this idea
I’ll have to try it!
That sounds amazing
Have been making preserved lemons for years. A tip though, use organic lemons so you don't have waxed skin to scrub clean.
Hey just wanted to let you know that even some organic produce is treated with wax:) albeit food-grade wax. Not sure if that matters or not when preserving them though.
The amount of knowledge that you constantly share with us is unbelievable! Cannot thank you enough!!! Lots of love from Italy 🇮🇹🇮🇹🇮🇹
Aw I am happy to do it! So nice to hear it is helpful! I hope to visit Italy next year 😍
@@RainbowPlantLife If you happen to be in Naples I'll show you the best vegan spots in the city eheh ❤
@@RainbowPlantLife Hi loved this I had to try 😍 but I noticed that while shaking the jar some lemons pop out and are not covered in the juice, should I open and add some more lemon juice to prevent the peel from mold? It's been just 3 days since I made it
Never heard of this before but already excited to try them out! You've improved my cooking so much so I always trust you.
That makes me so happy! Thanks for sharing Sarah!
I've bought preserved lemons before and really enjoy them but assumed it was very complicated to make. Now I'm excited to make them myself!
Nisha your channel gives me life! I just purchased your cookbook today so that I can choose one or two things each Sunday to cook for the week ahead. I'm recovering from an eating disorder, and your channel and your recipes make me feel excited about food and eating again. Thank you so much ❤️😊 lots of love from Sydney Australia
Hey Scar, so glad to hear you're getting inspired by the channel! And I'm even more pleased about your recovery. Lots of love from San Diego!!
My grandmother in India used to take our used lime or lemon peels (whenever we made lemonade) and pop them in an airtight jar with loads of salt. A few weeks later she would use the pickled lemons as flavor enhancer with a lot of recipes, or just as is like a pickle with rice. I guess she had the same idea as you in this wonderful video. And here we were thinking she was just not wanting to waste the lemon peels! She lived to 89...and a very healthy life too.
Yes! my mom does the same
This is incredible OMG Seven different videos and one you went over seven different recipes and it’s so easily to make these preserved lemons I’m definitely having some delivered and a couple of hours I’m going to totally do this
This video is SO GOOD. 6 minutes and contains a lot of recipes and how to make the preserved lemons. And everything perfectly explained and with visuals!!!
Wow! That was the most information packed video ever. All those recipes and how to make fermented lemons in about 6 minutes. Thank you for the great video, as usual.
Haha thank you Matthew! So glad it was informative :) hope you’ll enjoy the preserved lemons!
I love how she is straight to the point great job Nisha 🤩
I would never think of this but I love lemon EVERYTHING!!! Thank you for this Goddess!
Yay! It’s such a great thing to make if you love lemon.
I really love how many applications you included! I've seen preserved lemon recipes before but I had never realized how versatile they are.
Yay, I'm glad it was helpful! I hope you'll enjoy experimenting with them in the kitchen.
In West Bengal we make lemon pickle in a similar way. Very simple with just salt and sometimes little bit of chilli powder, that’s it .
Yessss 😋 my dad makes it as well, but with lots of spices!
I came across the recipe around 10 years ago somewhere online and they are kind of a must-have. Really anywhere that something salty and tart would be welcome they are perfect. A great sub for capers and sometimes olives. Pasta with oil, crushed red peppers, garlic and preserved lemon tossed with canned beans was a college fave (cuz it was cheap but made me feel fancy)
That sounds so delicious and simple too! I'll have to make it. ☺️
Chopped preserved lemons added to creamy hummus is delicious ! My favorite !
Greetings from Australia Nisha. Love your channel. You’ve reminded me that I’m overdue to make another batch. Will do it today. I have always used my preserved lemons straight. Will make a vinaigrette with lemon juice a EVO Oil and keep it in the fridge to see how the flavour develops.
I don’t know why people discard the flesh. I like to use the rind, the flesh and especially the salt which becomes almost creamy either separately or together as they each have different flavour profiles but all are delicious.
I like to use coarse salt. You can further develop the flavour profile by adding other ingredients. I always place a cinnamon quill in the centre of the jar and keep adding all the way to the top of the jar is tall. Cardamom pods, coriander and cumin seeds and hot dried chillies all work wonders.
Used fresh the flavour is sharp and tangy but I really enjoy the way it melts into the back ground with subtle citrus and oil notes with long slow cooked dishes.
Himalayan rock salt changes the flavour as well as giving a gorgeous colour. If ever you come to the ‘Land Down Under’, happy to show you around and swap recipes. We have some wonderful indigenous ingredient. Try googling ‘Native Australian Limes’. Cheers!
My grandmother used to make this, brings back memories. She would eat it alongside yogurt rice. Thanks for the memories!!💓
Came back to report that the recipe was a success! 🍋🍋 My first use for pickled lemons was blending some in a homemade hummus. It made the hummus taste so lemony with a nice umami flavour. I'm totally making this again! It's too easy and too tasty not to! 🍋🍋 Thank you so much! 🍋🍋
how much of the lemon thing did u add to the hummus?
@@MelanyBabarro 1/4 of the whole lemon for a can of chickpeas. You can experiment with less or more. 💛
I love preserved lemons! My mom makes a Vietnamese lemon drink called chanh muoi- it’s super refreshing
Just love your simplicity and ease to share these wonderful made recipes they are bomb 💣 😍 😋..Thank you!!!!
Another wonderful video! I purchased preserved lemons because I was intimidated to make them myself. A HUGE "Thank you" for this video!!!!
You’re most welcome Theresa! So happy you’re excited to try making them at home.
💕 🍋 Love love love love love this! Made a batch tonight. I have had them before, but never used a recipe that was clear and simple as this. Can’t wait until they’re done!!
That’s so cool and interesting 🤔 I’ve never heard of preserved lemon. 🍋 All your food looks so delicious!!! 🤤
I've done the Moroccan version of preserved lemons called "Boussera". I use Meyer lemons which are slighter sweeter than regular lemons and produce alot of lemon oil when I let the jar preserves sit for longer than typically advised.
I love preserved lemons! They are so easy to make. Thank you for giving me so many more ways to use them! 💞
thank you so much for your work and sharing your recipes, they've helped me and my girlfriend become vegan and love cooking at the same time!
your channel is pure gold. im not vegan, but im starting to become more plant based thanks to you
I use these in my hummus and it tastes amazing.
Great video straight to the point and no annoying music
Thanks!! Right now I have too many lemons and did not know what to do with all of them. I'll be doing this!
This sounds so good wish I could try! My son and I have a Kidney disease so not salt for us. But you totally gave me some great ways to use regular lemons that I wouldn’t have thought of!
Nisha I’ve done a fair amount of fermenting before but never considered nor even heard of fermenting lemons. My nearby Mexican supermercado has limes on sale 20 for $0.88! I like the taste of limes better than lemons so I’m going to try a lime fermentation. Thanks for all the information in your video!
I got a little jar of preserved lemons ... 10 years ago and I've never used them! Now I can try some of your recipes! :D
I love this kind of tip! It's easy to incorporate into existing dishes and is a simple upgrade.
Wow! Thank you so much! Totally making this. I always have lots of lemons and there is really no excuse not to make this! 🍋
You're so welcome! Same here, that's how I first got into making them because I always keep lemons on hand.
Preserved Lemons sounds very delicious and healthy. Thank you for sharing the recipe! 🤗 Have a great weekend!
You’re most welcome, Miwa! Enjoy your weekend too :)
I made preserved lemons a few days ago because my lemon tree is going crazy! Love these recipe suggestions
Next to passion fruit, lemons are my favorite. All the recipes you made with preserved lemons look amazing and delicious. Thanks Nisha. Perfect summer timing for preserved lemonade!
Love preserved lemons... my mom and grandma make them. It's really nice on avocado toast.
We used to get them at the Middle Eastern market since they are featured in so much of their cooking, but I think I will try making them next. But we've always used the flesh as well as the rind as it's wonderful. Sumac, too, is another favorite from Middle Eastern & North African cooking.
Thanks for this video. So much packed into a few minutes.
This method is so much better than slicing and salting! 💛
I can't wait to try this!! I've heard that it's possible to puree the preserved lemons for ease of use.
These are very easy for me to buy locally but I've always wanted to make my own. I should give it a try!
I can't wait to try this!! I feel like my winter soups are about to level up. Thank you!!
If those are Nisha's dance moves with a mocktail, I'd love to see her dance after an actual cocktail lol Life of the party.
Lol I love dancing 🕺🏽
She’s done it (the dancing I mean) in at least one previous video 💃🏼
This is like… next level cooking tips. Pro level
Honestly all the channels I follow are so similar but you always teach me something new!!!
This is awesome! I've always wanted to try this but wasn't sure how to use them or make them, thank you and I love your channel and your parents are super cute! ❤️Hope you're doing great!
Yay, glad you’re excited to try them out! They’re really easy. So happy you’re enjoying my channel ❤️
I love all your recipes...thank you for sharing them...
omg i have been wondering how to use the preserved lemons I have!!! thank you
The little dance does it for me 🤣🤣🤣. I love your content, it's so original!! ❤️
Everything you made looked amazing. Definitely inspired!
I love tips and tricks like this!
You are so sweet ❤️ Love your sense of humor
Interestingly enough, Lacto fermented lemons are used as a common cold remedy in my family, served often as a beverage by adding water (or soda water I prefer this over regular water) honey, and Lime zest. I find the taste to be too potent though it really does help with things like colds or just bad days in general, you can even add concentrated tea so you get a tea lemon soda
I've tried to make preserved lemons time and time again, following all directions, different recipes/procedures, used sterile procedures, covered the lemons and submerged them in lemon juice and salted the heck out of them but every single jar got mold on them. I started putting them in the fridge and so far no more mold - I know refrigeration will probably change the taste but I live in the tropics (Hawaii) where it's hot so maybe that's why they are molding? Not sure...anyway, love your channel, I've subscribed and looking forward to more amazing content!
Wow this was super informative!! Never knew how to use them but I'm sold now haha. Gonna keep one in the fridge to try now! Thanks!!!
Haha yay! Glad you’re excited to make them!
Thank you so much for your videos, I love your channel :) I just made your vegan breakfast burritos and they were incredibly delicious!!
So nice to hear that Laura! I’m craving those at the moment!
Yum looks delicious i am making all soon i never had preserved lemons before missed your videos on youtube perfect for my after office meals and snacks love your recipes making me hungry Thanks Ramya
Thanks Ramya! I hope you will enjoy them!
Very interesting video! Well done, Nisha! 🌞🌞👍
Thank you very much ☺️
Saw this video and immediately preserved the lemons I had in the kitchen and I’m going to do this with more! Excited to try them! Thanks for the idea :))
Definitely gonna try this 😍😍😍 i love adding lemon or lime zest to so many things and now i'm curious what flavors this gonna bring! Thank you!
Yeah, it's a fun flavor addition that's really unique. Every time I have a dish with preserved lemon, I'm like "hmmm what is that flavor?" It's really hard to describe but I love it.
@@RainbowPlantLife oh yes! Specially natural flavors and aromas make dishes so much more special and like... Expensive tasting i would say 😅
I’m gonna try this! That couscous salad looked amazing 👍🏽
It’s so good and so easy! Hope you’ll enjoy it!
Darnit, RUclips, you just might turn me into a cook with channels like this one to watch! Seriously, Nisha, even I have no excuse NOT to make these, they're just too easy. Thank you! It all helps to convey the impression that I know what I'm doing in my kitchen!
thinking about that brine makes my face pucker
edit! thank you for the recipes!!!!💜💜💜💜
I'll honestly probably try these just because it looks like a nice decorator piece. I might have just clicked on this because this lady is absolutely beautiful. 😊
Never heard of this before, but it totally seems like a fantastic ingredient! Thanks for sharing the recipe and giving us all the suggestions! :)
I usually use preserved lemons for Chan moi, now I have some other uses thanks!
For someone that's allergic to lemons, I sure am invested in this video.
I'm soooo making this! Thank you for your top content, every time again!
Amazingly simple and delicious possibilities!
Thank you, this looks amazing and I never heard of it before! 💖 Will definitely make some. Do you need to keep it in the fridge after 3 weeks?
You’re welcome Maria! I do refrigerate them after the three weeks. But some people leave them to preserve for longer, even a month or two.
For You: WOW WOW WOW. For your channel: WOW WOW WOW. For altering the course of my cooking life with this video: WOWWOWOWOWOWOWOWOW. This weekend will be an exploration of where I can use preserved lemons. Liked, Subscribed and heading out to your Patreon now. Thank you so much.
You're most welcome, Jeff! So glad you will be exploring preserved lemons. I don't have a Patreon but maybe I should 😉
I bought your book instead. I’ve watched a few videos and I can’t be alone in wanting to support your content.
I love this! :) It seems simple enough to make and I will definitely give it a try. I would also love to see more Indian recipes! I tried the vegan palak paneer and dal makhani; both were huge hits in my house!
Yes, definitely simple! I'm so glad you loved both of those recipes! I'd suggest my chana masala or dal tadka next, or for a special occasion, my malai kofta! If you have my cookbook, the tofu cauliflower tikka masala is amazing!
@@RainbowPlantLife Thank you for replying to my comment! And oh my gosh! You have a cookbook?! I will definitely get it! :) Thank you so much!!! :D I will try the cauliflower tikka masala and channa masala for sure!
Yum!!! Drooling 🤤 Thanks Nisha this is a fabulous idea!! ☺️👍🏻👍🏻
I felt like a Pavlov dog...my mouth was literally salivating throughout this entire video!
I want to eat in your home 😂🤩😍
Haha there’s always something delicious in my fridge!
My mouth is watering!
I bought a jar once for tangine--then I had no idea what to do with it and it got moldy. Now I know thanks to you. Also how--though I have seen this one method before. BTW, there is a quick one. It is not as good but kind of think quickle or somthing.
I don't even care about the lemons, I just find her channel calming :)
This is so amazing! I’ve learned about so many new fresh flavors from you so far so I really hope to try this soon 🤗
Okay so now this is a must!!! 🙌🏽 🍋
Such a great idea!!! Thank you Nisha!
wow this is something I had no idea i was missing out on! thanks for the info and recipes✨
nice and concise. love it.
I LOVE to use them for making hummus.
hey nisha, i love your videos! i have a pretty severe nightshade allergy (so no potato, tomato. bell or chilli peppers, aubergine, etc) and i struggle to find interesting recipes outside my current rotation. i'd love to see your take on some fun nightshade free recipes!
So much information! Makes me hungry.... and I just ate.
I used to make preserved lemons at home but had to stop putting them on food because my husband doesn't like it. But it's a very good flavoring!
Aren't these oranges? 🙃🤔😘😘😘 thank you, I love your easy and fast recipes 👍👍👍
ur a great chef
Dehydrate the lemon skin after fermenting. Just tried a little today, planned on trying it in tea but we ended up eating it all. 😊
Thank you, very intrigued!
This is the thing. Most home cooks don’t realise that you need to add acid and salt to most dishes. If your recipe tastes dull, you want to try adding something like lemon or vinegar and some salt. It’s not common knowledge, but if you’re interested then look up the book Salt, Fat, Acid, heat.
This is lovely! How long do they keep after you’ve fermented them for the 3 weeks?
I would guess quite a while since this is a preservation method, but just want to make sure and be safe since I’ve gotten food poisoning before with something unrelated to your wonderful channel 🤍
I am just commenting bc i want to know the answer as well:)
stick them in the fridge and they're good at least a year so long as the lemons stay submerged.
@@victoriacowan1938 thanks