April month inspires me to make pickles....
Ingredients:
Carrots - 1/2 cup chopped small
Cauliflower - 1/2 cup cut into small florets
Tindora / Dhondakaya - 1/2 cup chopped small
Garlic - 1/4 cup crushed and chopped fine
Ginger garlic paste - 4 tbsp
Cumin seeds - 2 tbsp
Mustard seeds - 2 tbsp
Curry leaves - few
Dry Red Chilli's - 6
Red chilli powder - 3 tbsp
Red Chilli seeds - 1 tbsp
Salt - 2 tbsp (adjust per taste)
Ava podi / yellow mustard powder - 2 tbsp
Jeera - methi ( cumin - Fenugreek) powder - 1/4tsp
Oil - 1 cup
Lemon juice - 1/4 cup
Water - for boiling vegetables
Cooking Method:
Boil water in a pot by adding 1/2 tbsp of salt. Add carrots, cauliflower, tindora/ dhondakaya to it and let it cook for 3 minutes. Drain it and put cool water on it for few minutes. This way it prevents veggi's from further cooking.
Place all the veggi's on the paper towel and let it absorb all the water and let the water evoporate. You can place this near the fan so the water evaporates quickly.
In the mean while, heat oil in a pan. Add cumin, mustard, red chilli seeds, garlic , dry red chill cut into pieces to it. Let is stay for a minute and add curry leaves, ginger garlic paste. Let is cook until it looses the raw smell. Now add jeera cumin powder, mustard powder and stir it well. Add red chilli powder and salt to it and mix it again.You can add oil again if needed.
Turn off the stove.
Add all the veggi's when dry with no water and lemon juice to this. Stir it well. Take it into a bowl. Stays fresh for few weeks when kept in refrigerator.
Ingredients:
Carrots - 1/2 cup chopped small
Cauliflower - 1/2 cup cut into small florets
Tindora / Dhondakaya - 1/2 cup chopped small
Garlic - 1/4 cup crushed and chopped fine
Ginger garlic paste - 4 tbsp
Cumin seeds - 2 tbsp
Mustard seeds - 2 tbsp
Curry leaves - few
Dry Red Chilli's - 6
Red chilli powder - 3 tbsp
Red Chilli seeds - 1 tbsp
Salt - 2 tbsp (adjust per taste)
Ava podi / yellow mustard powder - 2 tbsp
Jeera - methi ( cumin - Fenugreek) powder - 1/4tsp
Oil - 1 cup
Lemon juice - 1/4 cup
Water - for boiling vegetables
Cooking Method:
Boil water in a pot by adding 1/2 tbsp of salt. Add carrots, cauliflower, tindora/ dhondakaya to it and let it cook for 3 minutes. Drain it and put cool water on it for few minutes. This way it prevents veggi's from further cooking.
Place all the veggi's on the paper towel and let it absorb all the water and let the water evoporate. You can place this near the fan so the water evaporates quickly.
In the mean while, heat oil in a pan. Add cumin, mustard, red chilli seeds, garlic , dry red chill cut into pieces to it. Let is stay for a minute and add curry leaves, ginger garlic paste. Let is cook until it looses the raw smell. Now add jeera cumin powder, mustard powder and stir it well. Add red chilli powder and salt to it and mix it again.You can add oil again if needed.
Turn off the stove.
Add all the veggi's when dry with no water and lemon juice to this. Stir it well. Take it into a bowl. Stays fresh for few weeks when kept in refrigerator.
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