Monday, March 18, 2013

Gobhi Ka Aachar (Cauliflower pickle)


My mother's special recipe of Cauliflower's pickle is here. As Kids when we didn't like any vegetables in dinner, we use to take Cauliflower Pickle as a side dish. Every Winter and on alternate weeks, my mom prepares a batch of cauliflower's pickle or mixed vegetables pickle ( which mostly contains beans, cauliflower and carrots). It lasts for about 10 days, and is ready to eat in 1 day, but tastes mush better if eaten after 2-3 days.

My Mom's recipe, loved by us, is here for you guys to try, and fell in love with Cauliflower all over again.

Ingredients -
  1. Cauliflower - 18-20 small florets
  2. Mustard Oil - 1 bowl
  3. Fennel seeds- 5 tbsp
  4. Mustard Seeds - 5 tbsp
  5. Coriander seeds - 5 tbsp
  6. Salt to taste
  7. Red Chilli Powder - 2tbsp
  8. White Vinegar - 3 tbsp
  9. Turmeric Powder - 2 tbsp
Directions -
Cauliflower Florets
  • Boil Cauliflower in an open vessel, till it turns little soft ( it should not be completely done, it should be little hard).
  • Transfer the Cauliflower florets in a paper towel, and let it dry completely for 2-3 hours.
Boiled and dried florets for 3 hours
  • In another vessel, heat mustard oil, and let it cool down for another 30 minutes.
  • Heat other pan, add fennel seeds, mustard seeds and coriander seeds in a pan.
  • Roast them, till the mixture turns golden brown in color, and its aroma fills your nose.

  • Transfer it in a dish, and let it cool down for 10-15 minutes.
  • Ground them in a food processor.
After 3 hours,
  • In a big vessel, mix mustard oil with salt, turmeric powder, red chilli powder and grounded mixture.
  • Add Cauliflower florets, and mix them together by a big spoon
  • When, all the florets is completely covered by oil mixture, add 2 tbsp of white vinegar.
  • Mix thoroughly, and keep it covered in the sun.
  • By the end of the day, try to cut it by your fingers, if it is getting cut then it's done.
  • Add some more salt according to your taste, and 1tsp of red chilli powder, and mix it thoroughly.
  • Otherwise, you have to keep it again in sun another day.

Note- A key to make a good pickle, is to stir the pickle 4 times a day, slowly so that you do not break the florets.

Monday, March 11, 2013

Dum Alu with no Onion-Garlic

In India, on auspicious day of festivals many people do not eat Onion and Garlic's. When I got married, it became really tough job for me as my family do not eat onion and garlic in festivals. I use to think, it's not possible to make curry without onion, and so always preferred to make dry vegetables.

Few months back, I met a very dear girl - Madhuri, and in a small conversation, very casually she told me her mother's trick of making curries, as they don't eat garlic, and onion only on specific days. Believe me this trick really works. And I got to know, being non Onion- garlic eater, is not tough. And no one, ever gets to know, that it doesn't have Onion and Garlic, until and unless you tell them.


Ingredients - 
  1. Potato - 10 ( small)
  2. Cabbage - 1 small cup
  3. Tomato - 1/2 big (chopped)
  4. Salt to taste
  5. Turmeric Powder - 1/2 tsp
  6. Coriander Powder - 1 tsp
  7. Red Chilli Powder -  1/2 tsp
  8. Cumin Powder - 1 tsp
  9. Cumin seeds- 1 tsp
  10. Aamchur Powder - 1tsp
  11. Cooking Oil - 2 tbsp
  12. Cilantro - 1/2 small cup ( to garnish)
Directions - 
  • Boil the full Potato.
  • Transfer the boiled Potato to the bowl of cold water.
  • Peel the Potato, and keep it aside.
  • In a heated pan, add 1 tbsp of cooking oil. Fry cabbage and tomato, for 5 minutes, till it reduce half in amount.
  • Let it cool down and grind with half cup of water.
  • Add rest of Cooking oil, add cumin seeds and let it crackle.
  • Add the grounded paste and fry, add all spices, and fry for 5 minutes.
  • Add 1 cup of water, and let it boil.
  • Add boiled Potato in the curry, and boil for 10 minutes.
  • Garnish it with a chopped cilantro.
  • Serve it hot.

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