10.29.11

Carrot, Cauliflower & Turnip Pickle Recipe

Ingredients:
Garlic – 25 cloves
Veggies – Carrot (cut length – wise),
Turnips (cut in round slices)
& Cauliflower (small pieces) – 2 ½ kgs
Mustard powder – 6 tsp
Ginger – ¼ cup
Oil – 3 cups
Salt – ¾ cup
Ground spices – 8 tsp
Vinegar – 2 cups
Red chilli powder – 4 tsp
Jaggery – 200 g

Method Of Preparation:
1.Boil water and turn off the fire. Put all the veggies in it and cover it for about 15 – 20 mins.
2.After a while drain the veggies and remove all water possible.
3.In a pan heat the oil. Let it smoke, then turn off the gas and cool for a couple of minutes.
4.In this fry ginger and garlic till they are brown.
5.Cool oil and add ½ cup water. Then cover this.
6.Place it back on fire and let all water evaporate.
7.Then add all veggies and other ingredients. Cook till oil comes out.
8.Cool it and put them in a jar.
9.Leave the jar under sun for about 8 days (in the winter season). Shake it everyday.
10.Keep this pickle for 6 months or even more than that.

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10.1.11

Cauliflower Pulao Recipe

Ingredients:

Cardamom  :  – 6 (green)

Cinnamon   : – 1 (2 inch)

Basmati rice   : – 100 gms

Cloves    : – 6

Onion    : – 1 medium onion

Coriander powder    : – 1 tea spoon

Salt    : – as per taste

Ghee    : – 4 tea spoon

Warm water   : – 2 cups

Clove powder   : – ½ tea spoon

Chili powder  : – ½ tea spoon

Sweet corn   : – 4 tea spoon

Cauliflower florets    : – 50-70 gms

Green peas    : – 4 tea spoon

Cinnamon powder   : – 1 tea spoon

Coconut milk    : – 3 tea spoon

Coriander leaves    : – 2 tea spoon

Method of preparation:

1.    Take rice in a pan and wash it properly and for half an hour soak it.

2.    Then keep it aside for sometime.

3.    Tale the onion and make the proper slices of it.

4.    Now properly was the coriander leaves and cut it.

5.    Take deep pan and keep it on a normal flame and add ghee into it. Add the cinnamon, cloves and cardamoms in heated ghee.

6.    Keep it on a gas for ½ or half minute till it stirs.

7.    Now add the onions and fry the mixture till onions become brown.

8.    Add the coriander powder and again fry it for a minute.

9.    Again fry it for a min after adding chili powder and clove powder

10. Now mix the salt as per taste, sweet corn, green peas, cauliflower florets and also the rice.

11. Keep the above mixture on stir for 3-4 minutes.

12. Not mix the coconut milk into the ward water and add into above mixture and keep boiling the mixture.

13. Keep the heat low and keep any plate on the pot to cover it and keep it for 10 mins or it is done.

14. Dress up it with cut coriander leaves and serve hot.

07.5.11

Cauliflower Turnip Carrot Recipe

Ingredients:
1/2 kg Turnips (Shalgam)
1/2 kg Carrots (Gajar)
1/2 kg Cauliflower (Phool gobi)
1 cup Oil (Tel)
2 teaspoons Turmeric (Haldi)
2 teaspoons Red chili pepper (Lal Mirchi)
6 tsps ground Mustard seeds (Rai/Sarson)
Salt (Namak) to taste
How to make cauliflower, turnip and carrot pickle :
  • Clean and cut vegetables into big pieces and boil for 5 minutes.
  • Put in a basket to drain well and then dry with a clean cloth.
  • Mix ground mustard seeds, turmeric, Red chili pepper , salt and oil together into the boiled vegetables.
  • Put in a clean jar and keep it in the sun for 4 days, shaking the pickle once or twice daily.
  • Serve after 6 days.
  • This pickle can be kept for 15 days.