Gajar Gobhi Shalgam ka Achar

How to make Gajar Gobhi Shalgam ka Achar - Carrots, cauliflower and turnips tossed in a mustard oil tempering to make this delicious winter pickle.

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Main Ingredients : Carrots (गाजर), Cauliflower (फूलगोभी)

Cuisine : Indian

This vegetable pickle is a must have during the cold winters in North India. While the hot summers in India are usually the pickling season, this vegetable pickle is best made in winters when veggies are at their best. Made with a mix of carrots, cauliflower and turnips tossed in a mustard oil based masala – this pickle keeps good for upto a year.

Gajar Gobhi Shalgam ka Achar Recipe Card

Prep Time : 0-5 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Gajar Gobhi Shalgam ka Achar Recipe

• Carrots cut into 1½ inch pieces 500 grams

• Cauliflower separated into florets 500 grams

• Turnips (shalgam) peeled and cut into 1 inch pieces 500 grams

• Mustard oil 12 tablespoons

• Ginger coarsely ground 6 tablespoons

• Garlic coarsely ground 4 tablespoons

• Mustard seeds powdered 1 1/2 tablespoons

• Kashmiri red chilli powder 1 1/2 tablespoons

• Punjabi garam masala powder 1 1/2 tablespoons

• Jaggery (gur) grated 1 cup

• Salt 2 tablespoons

• Malt vinegar 3 tablespoon

Method

Step 1

Heat the oil in a non-stick kadai. Add the coarsely ground ginger and garlic and sauté till light golden.

Step 2

Add the powdered mustard seeds, red chilli powder and garam masala powder and sauté for a few seconds. Add the jaggery and salt and mix well.

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Step 3

Add the vegetables, mix well and cook for three to four minutes. Take the pan off the heat and set aside to cool completely.Stir in the vinegar and mix well. Store in sterilised bottles. This pickle will keep for one year.

Nutrition Info

Calories : 2838

Carbohydrates : 255.5

Protein : 24.7

Fat : 190.3

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Carrot Pickle

How to make Carrot Pickle

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Main Ingredients : Carrots (गाजर), Fresh Garlic

Cuisine : Indian

Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!

Carrot Pickle Recipe Card

Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Carrot Pickle Recipe

• Carrots cut into batons 1 kilogram

• Fresh Garlic chopped 1/2 medium bunch

• Turmeric powder 1 teaspoon

• Red chilli powder 2 teaspoons

• Salt to taste

• Mustard powder 1 teaspoon

Method

Step 1

In a glass jar mix together carrots, garlic, turmeric powder, red chilli powder, salt and mustard powder. Mix well. Add ½ cup water and mix well.

Step 2

Cover the jar and set aside for three days. Stir only once daily.

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Step 3

Serve with roti.

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Potato Pickle

How to make Aloo Ka Achar - Potatoes cooked in pickle masala.

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Main Ingredients : Potatoes (आलू), 

Cuisine : Indian

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

Aloo Ka Achar Recipe Card

Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Aloo Ka Achar Recipe

• Potatoes peeled 4 medium

• Mustard oil 3 tablespoons

• Ginger 1 inch piece

• Turmeric (fresh) 1 1/2 inch pieces

• Fennel seeds (saunf) 1/2 teaspoons

• Green chillies broken 3

• Sesame seeds (til) 2 tablespoons

• Vinegar 2 tablespoons

• Asafoetida a pinch

• Fenugreek seeds (methi dana) 1/4 teaspoon

• Red chilli powder 1 teaspoon

• Salt to taste

• Fresh coriander leaves finely chopped 1 tablespoon

• Juice of 1 lemon

Method

Step 1

Heat 2 tbsps mustard oil in a non stick kadai. Thinly slice ginger and fresh turmeric.

Step 2

Add 1 tsp fennel seeds, green chillies, ginger and fresh turmeric to the kadai and mix. Add sesame seeds and sauté for a minute.

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Step 3

Transfer the mixture into a mixer jar. Add vinegar and grind into a paste. Cut the potatoes into cubes.Heat the remaining oil in the same kadai.

Step 4

Add asafoetida, methi dana, remaining fennel seeds and sauté.

Step 5

Add potatoes, mix, cover and cook for 4-5 minutes.Add red chilli powder, salt and mix. Add the ground paste and mix and sauté for 2-3 minutes.

Step 6

Add 1½ cups of water, cover and cook for 3-4 minutes or till the potatoes are cooked. Add coriander leaves and lemon juice and mix well.

Step 7

Transfer into a serving bowl or a glass jar and serve.

Nutrition Info

Calories : 974

Carbohydrates : 11.9

Protein : 97.9

Fat : 58.4

Other : Potassium- 1111.7mg

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Shimla Mirch Pickle

How to make Shimla Mirch ka Achar - Capsicums cooked with achari masala

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Main Ingredients : Green Capsicums (हरी शिमला मिर्च ), Dry Red Chillies

Cuisine : Indian

Hindi: shimla mirch
The capital city of Himachal Pradesh in India, Shimla has many farms of capsicum. Hence, the Hindi name. Besides this, though not loved by all, this veggie is the most essential whenever you plan to dish-up an Indo-Chinese recipe. Stuff them up with cheese, beans, other veggies or meats or just make a simple sabzi, it will surely add that exciting crisp to your creations!

Shimla Mirch ka Achar Recipe Card

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Shimla Mirch ka Achar Recipe

• Green Capsicums cut into small pieces 2 medium

• Dry Red Chillies stemmed 20

• Mustard seeds 2 tablespoons

• coriander leaves 1 teaspoon

• Cumin seeds 1 tablespoons

• Oil 2 tablespoons

• Ginger-garlic paste 2 tablespoon

• Lemon juice 2 teaspoons

• Salt to taste

Method

Step 1

Grind together red chillies, one teaspoon mustard seeds, coriander seeds and cumin seeds with water to a fine paste.

Step 2

Heat oil in a non-stick pan. Add ginger-garlic paste and and remaining mustard seeds and saute for a minute.

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Step 3

Add the ground paste and saute for two minutes. Add capsicum, lemon juice and salt and cook for five to ten minutes or till capsicum gets cooked. Serve.

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Sweet n Sour Mango Pickle

How to make Sweet n Sour Mango Pickle - This pickle is absolutely super - it goes so well with paranthas

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Main Ingredients : Ripe Mango, Lemon Juice 

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit. 

Sweet n Sour Mango Pickle Recipe Card

Prep Time : 5-6 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet and Sour

Ingredients for Sweet n Sour Mango Pickle Recipe

• Ripe Mango cut into 1 inch pieces 1 kilogram

• Lemon Juice 1 cup

• Mustard oil 2 tablespoons

• Mustard seeds 1/2 tablespoon

• Ginger 1 inch piece

• Salt to taste

• Sugar 4 teaspoons

• Red chilli powder 1/2 tablespoon

• Dry red chilies 3

Method

Step 1

Soak the mango pieces in lemon juice for four to five hours.

Step 2

Heat oil in a non stick pan add mustard seeds and when they starts spluttering add dry red chillies, soaked mangoes pieces and mix well.

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Step 3

Add salt, sugar, red chilli powder, ginger and cook for two minutes.

Step 4

Remove from flame and cool.

Step 5

Store in tight container

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Sweet Potato and Mango pickle

Sweet Potato and Mango Pickle

Method of Preparation:

• In a bowl take grated sweet potato (1cup), grated mango (1cup), red chilly powder (1cup), salt (1/2cup), turmeric (2sp), mustered powder (1sp), methi powder (1sp), oil (1cup) and garlic (1/4 cup). Mix all the ingredients well.

• Heat oil in a pan (4-5 sp), add chana dal (2sp), minapappu (2sp) fry them for 1min, then add red chilly (3-4), curry leaves (3-4sp), mustered seeds (1sp) and turmeric (1/2sp) mix them and remove from the heat.
• Pour this immediately into the pickle. Mix thoroughly and store.

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