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| Method: In a pan boil ½ kg carrots cut into slices till little tender. Remove from water, marinate with 2 tbsp ground mustard seeds, 1 tbsp crushed red pepper, 1 tsp turmeric and salt to taste. Boil 6 to 7 glasses of water with 2 tbsp jaggery, 2 tbsp ground mustard seeds, 1 tbsp crushed red pepper, 1 tsp turmeric, salt to taste and 1 bottle of vinegar. Now keep the boiled water and marinated carrots in sun light for 2 days. Now mix both and keep in jar, don’t mix with a wet spoon, use after 3 days. | ||
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| Method: • Clean and wipe dry the mangoes. • Cut them into halves along with the seed. • Remove the pulp from the seed. • Dice the mangoes ensuring that the hard shell is there in each piece inside. • Mix red chili powder, mustard powder, salt, and methi seeds in a bowl. • Add the mango cubes in this powder and mix them well. • Take dry earthen jar and put the mango cubes into it. • Add sesame oil to the mango cubes and mix them well. • Put the jar in sunlight for 3-5 days. • Mango Pickle is ready to eat. | ||
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| Method: 1-Use the firm light pink watermelon flesh; cut in 1 inch pieces. 2-Dissolve salt thoroughly in 8 cups cold water, pour over watermelon pieces add more water if needed to cover watermelon. 3-Let stand 6 hours; drain, rinse well and cover with fresh cold water. Cook until just tender; drain. 4-Tie spices in a cheesecloth bag and combine with remaining ingredients; simmer 10 minutes. 5-Add watermelon pieces and simmer until clear; remove spice bag. (Add boiling water to syrup if it becomes too thick before the watermelon pieces are clear.) Pack, boiling hot, into hot sterilized jars, leaving 1/8 inch head space; seal. | ||
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| Method: In a pan, cook 1 cup water with vinegar, salt, nigella seeds and fenugreek seeds until it reaches it boiling point. Then add chopped onion, chopped reddish and whole green chillies and cook until it reaches its boiling point again. Store in a jar and use after 1 or 2 days. Declicious Shaljam, Adrak aur Piaz ka Achar is ready to serve. | ||
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| Method: 1-Heat oil in a non stick pan. Pop the mustard seeds ( use a splatter screen.) 2-Add the tomatoes (warning - it will splatter!) and let it cook on medium heat for a while. 3-When is simmers, add the powders (except fenugreek) and the leaves. 4-Cook till dry and the oil appears on the sides. Stir for another five minutes till completely dry. 5-When cool, add the fenugreek powder and mix. Notes: This is more like a paste and can be used as sandwich spread or with tortillas (chapattis) or pooris or with rice as a pickle. Keep refrigerated. | ||
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| Method: 1-first cut Brinjal in to cubes along with stems. 2-now cut the green chilies but not till end just a little cut take ginger garlic paste and little vinegar with salt and apply on chillies keep them aside. 3-now take a wok heat the oil then put bhagar masala and fry till dark then add Brinjal in the wok and fry for few minutes. 4-then put red chilli powder and turmeric powder in it then add vinegar with little water in it. 5- now add sugar and salt to taste in the brinjals and put green chillies in it then simmer for 15 minutes on low flame. 6-now achar is ready you can put some tamarind water in it to preserve it for 15 days. | ||
