Dadi Jaan's secret recipe is now on Food Fusion. Mooli Gajar ka Pani wala Achar a winter special recipe for our fans. #HappyCookingToYou #FoodFusion #digitalammi

Written Recipe: [ Ссылка ]

Mooli Gajar ka Pani wala Achar
Recipe in English:

Ingredients:
-Saunf (Fennel seeds) 1 tbs
-Raidana (Mustard seeds) yellow 2 tbs
-Boiling water as required
-Gajar (Carrots) julienne ½ kg
-Mooli (Radish) julienne ½ kg
-Namak (Salt) 2 tbs or to taste
-Lal mirch (Red chilli) crushed 1 tbs
-Haldi powder (Turmeric powder) 1 & ½ tsp
-Sirka (Vinegar) 3 tbs
-Lukewarm water (boiled) 4 Cups or as required
-Sarson ka tel (Mustard oil) 3 tbs

Directions:
-In mortal & pestle,add fennel seeds,yellow mustard seeds,crush coarsely & set aside.
-In boiling water,add carrots,radish & blanch for 3 minutes.
-Turn off the flame & let vegetables stay in water for 4-5 minutes then strain & rinse with cold water.
-In a bowl,add blanched vegetables,salt,red chilli crushed,turmeric powder,coarsely crushed fennel seeds & mustard seeds,vinegar & mix well,cover & let it rest at room temperature for overnight.
-Take out in a dry & clean jar.
-Add lukewarm water,mustard oil & mix well,cover tightly & keep in sunlight during the day for 2-3 days.
-Repeat process for 3-4 days.
-Mix well occasionally.
-Once pickle (achar) is ready it can be stored for up to 2 weeks on kitchen counter & up to 3 months in refrigerator.
Note:
-Store in clean sterilized & dry jar.
-Make sure vegetables are submerged in water.
-Always use clean & dry wooden spoon.

Recipe in Urdu:

Ajza:
-Saunf (Fennel seeds) 1 tbs
-Raidana (Mustard seeds) yellow 2 tbs
-Boiling water as required
-Gajar (Carrots) julienne ½ kg
-Mooli (Radish) julienne ½ kg
-Namak (Salt) 2 tbs or to taste
-Lal mirch (Red chilli) crushed 1 tbs
-Haldi powder (Turmeric powder) 1 & ½ tsp
-Sirka (Vinegar) 3 tbs
-Lukewarm water (boiled) 4 Cups or as required
-Sarson ka tel (Mustard oil) 3 tbs

Directions:
-Mortal & pestle mein saunf aur raidana dal ker coarsely crush ker lein & side per rakh dein.
-Boiling water mein gajar aur mooli dal ker 3 minutes kliya blanch ker lein.
-Chulha bund ker dein aur vegetables ko pani mein 4-5 minutes kliya chor dein phir strain ker ka cold water sa rinse ker lein.
-Bowl mein blanched vegetables,namak,lal mirch crushed,haldi powder,coarsely crushed saunf & raidana aur sirka dal ker ache tarhan mix karein aur dhak ker overnight kliya room temperature per chor dein.
-Dry & clean jar mein dal dein.
-Neem garam pani aur sarson ka tel dal ker ache tarhan mix karein,tighty cover karein aur 2-3 din kliya sunlight mein rakh dein.
3-4 din kliya yehe process karein.
-Occasionally mix kertay rahein.
-Jab achar tayyar ho jaye tou 2 weeks kliya kitchen counter per aur 3 months kliya refrigerator mein store ker saktay han.

свернуть