Carrot, Raddish, Cauli-Flower Mix Pickle, Gajar, Mooli, Gobhi ka Achaar.

Pickles (achaar) are considered to be essential for every kitchen. In India, there are wide and unimaginable varieties of pickles. 

There are numerous benefits of pickles such as in case of unavailability of any veggie or pulses, roti or parantha can be given with achaar. pickles are good source of anti-oxidants and help in delivering essential minerals and vitamins. 

Some pickles such as amla pickle helps in improving the digestive system of the body.

I would not like to carry on the list of benefits. If you want, you can visit. https://www.organicfacts.net/health-benefits/other/health-benefits-of-pickles.html and read all about it. My aim is to share my knowledge of preparing traditional North Indian, especially Awadhi, pickles. 

So, today i would share this extremely healthy and easy-to-make pickle recipe. Try it once and you would get addicted to it.

Ingredients

Chopped carrots,
raddishes,
gobhi (cauli flower),
ginger,
uncut green chillies,
bean pods (sem),
salt to taste,
turmeric powder,
mustard oil,
red chilli powder,
mustard seeds,
methi (fenugrek),
corriander seeds (dhania),
moti saunf (fennel seed).

Method of Preparation

Step 1 : Keep the properly washed vegetables under the sun for two full days so that the mosture in veggies dry up. Make sure that you keep them in sun in a big dish or thali. Alternatively, you can opt for a cloth to lay the veggies as it will ensure that veggies get ample space for drying up.

Step 2: After two days when the vegetables dry, put them in a glass jar or in china clay dish after adding salt and turmeric powder. Now add the achaar (pickle) masala to the vegetables. The achaar masala includes yellow mustard seeds (sarson), methi (fenugreek), dry corriander seeds (dhania). moti saunf (fennel seed). Now saute lightly all these things in a pan. Now, grind the sautted mixture well. Your achaar masala is ready.

carraot raddish cauli flower pickle. gajar mooli gobhi ka achaar
Carrot, Raddish, Cauli-flower Pickle


Step 3: Now, add the achaar masala into the vegetables which you have kept in the sun, Add one spoonful of red chilli powder and some mustard oil in the vegetable mixture. Keep the mixture under sun for two more days. After this, take an empty and properly washed china clay dish or glass jar and put some musard oil and pour the vegetables into this dish or martbaan. Oil should be enough so that the veggies get properly soaked in it.

Step 4: Stirr the vegetables proplery in the martbaan (glass jar) and keep in the sun for 10-12 days. If you feel that oil is less, you can add some more as per the need. Salt and other masalas must be according to the quantity of the vegetables.

After 10-12 days, your achaar is ready to use. Its simple and awesomely tasty. Enjoy the accolades from friends and relatives.
gajar mooli gobhi ka pickle (achaar)
Carrot, Raddish, Cauli-flower Pickle
How do you like it?? Please provide your valuable feedback.
 

  

Comments

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