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Carrots Cauliflower,turnip Pickle
Carrots Cauliflower,turnip Pickle

Before you jump to Carrots Cauliflower,turnip Pickle recipe, you may want to read this short interesting healthy tips about Treats that provide You Vitality.

Wholesome eating helps bring about a feeling of wellness. Increasing our consumption of sensible foods while reducing the intake of unhealthy kinds contributes to a more healthy feeling. A salad allows us to feel better than a piece of pizza (physically anyway). Deciding on healthier food choices can be tough when it’s snack time. You can spend numerous hours at the supermarket searching for the perfect snack foods to make you feel healthy. Here are a few healthy snacks which you can use when you need an instant pick me up.

Have a shot at eating almonds if you do not have problems with nut allergies. As an all-in-one vitality booster, almonds provide many health benefits. Different nutritional vitamins tend to be found in these wonderful nuts. Almonds, like turkey, come with the enzyme tryptophan which may often cause you to be sleepy. Nevertheless, you won’t need a nap after eating and enjoying almonds. Instead, these nuts help in lowering stress and provide a relaxing feeling throughout your body. Sometimes eating almonds can also be a mood booster!

A large variety of instant health snacks is easily obtainable. Being healthier doesnt really need to be a battle-if you let it, it can be quite uncomplicated.

We hope you got benefit from reading it, now let’s go back to carrots cauliflower,turnip pickle recipe. To make carrots cauliflower,turnip pickle you only need 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook Carrots Cauliflower,turnip Pickle:
  1. Get 500 grams cauliflower
  2. You need 500 grams turnips
  3. You need 500 grams carrots
  4. Provide 1 cup regular vinegar
  5. Prepare 400 grams powdered or grated jaggery
  6. Use 3-4 pieces each of 2 inch ginger
  7. Prepare 23-25 medium sized garlic cloves
  8. Get 2 medium onions or 150 grams onion or ¾ to 1 cup roughly chopped onion
  9. Use 1 cup mustard oil or 250 ml mustard oil
  10. Use 6 teaspoon red chilli powder (lal mirch powder)
  11. Use 4 teaspoon garam masala powder or punjabi garam masala
  12. Provide 2 teaspoon powdered mustard seeds
  13. Prepare 8 teaspoon salt
Steps to make Carrots Cauliflower,turnip Pickle:
  1. First rinse and then chop the cauliflower to medium florets. Keep the cauliflower in warm water for 15 to 20 minutes. - Next rinse, peel and then chop the carrots and turnips in batons or sticks of 1.5 to 2 inches. - Bring 10-12 cups of water to a rolling boil in a deep pot. - Add the cauliflower florets, carrots and turnips. - Stir and blanch for 2 to 3 minutes. Drain the blanched veggies very well.
  2. Spread them evenly on a cloth and keep to dry them in a shade or sunlight. You can also keep the ceiling fan on and let the veggies dry. The vegetables should have no moisture or water on them and must be completely dry. - If there is moisture than the pickle gets spoiled. You can keep in the sunlight for half or full day. In the shade you can dry for a day or two. You can also slow dry in the oven at the lowest temperature for a few hours.
  3. Once the vegetables are dried, then proceed to the next step. Add chopped onions, ginger and garlic in a blender or grinder jar. - Blend to a smooth paste without adding any water. Keep this ground paste aside.
  4. In another pan, take 2 cups grated or powdered jaggery with 1 cup vinegar. You can also add jaggery as per your taste. - Keep the pan on stove top and stir so that the jaggery dissolves.
  5. In another deep pot or pan, heat 1 cup mustard oil till it smoking point. - Add the ground onion+ginger+garlic paste. Stir and saute. - You have to saute often as the onions tend to stick to the pan. So continue stirring. - Saute till the onion become light brown. The raw aroma of onions should go completely away. Takes about 15 to 18 minutes on a low flame.
  6. Once the onions are sauteed, add the veggies. Then add 8 tsp salt, 4 tsp garam masala powder, 6 tsp red chilli powder and 2 tsp mustard seeds. - Stir very well. Add the jaggery + vinegar solution. - Stir again. Simmer for 8 to 9 minutes on a medium flame. - Allow the pickle to cool down. Don't cover with a lid. Just place a clean kitchen towel on the pan. In a clean sterilized jar, spoon the pickle.
  7. In a clean sterilized jar, spoon the pickle, allow the pickle to jar to sit at room temperature for 2 to 3 days. You can even keep for 4 to 5 days. If you want, you can keep the pickle in the sun also for 2 days. - Serve this sweet and sour pickle.

Cooking with Kumud: Cauliflower, Carrots, Turnip, Pickle, and Cucumber. Carrot Cauliflower Pickle is a delicious Indian recipe served as a Pickles and Chutneys. Slice the Carrot and Cauliflower into small cubes and keep it a side. Take bowl add Red chilli powder, mustard powder, fenugreek powder, garlic mashed, salt, turmeric powder mix this well and keep it a side. The curry pickled cauliflower was SO good, and they reminded me of a recipe that I had noticed in Rebecca Lindamood's Not Your Mama's Canning Book.

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