Mixed Vegetable Pickle

MIXED VEGETABLE PICKLE

This is a simple quick and tasty recipe from mixed veggies which you can make any time to enjoy the goodness of taste, is mildly spiced going easy on your health. A great recipe to team up with anything you like and enjoy its super fun taste.

Ingredients:–

1. Carrot – 200 gms
2. French beans – 250 gms
3. Ginger – 50 gms
4. Salt – according to taste
5. Turmeric powder – 1/2 tbsp
6. Red chilly powder – 1/2 tbsp
7.   Yellow mustard powder – 1 tbsp
8.  Roasted Indian Five Spice or Panchphoran powder – 1 tsp
9. Pickle masala{Please refer to my blog of recipe-Whole Bengal Gram pickle to know its constituents} – 1 tsp
10. Hing – A pinch
11. Mustard oil – 1 tbsp
12. Synthetic vinegar – 1 tbsp

STEPS

Step 1 

Wash, dry and dice your veggies and ginger in small pieces.

Step 2 

Blanch the veggies and let them dry in fan for an hour. They should be firm to touch and not very mushy.

Step 3 

Now add salt, turmeric powder, red chilly powder, yellow mustard powder, roasted panchphoran powder, pickle masala, asafoetida{hing}, mustard oil and synthetic vinegar and mix all up properly.

Step 4 

Put the pickle in sunlight for 5-10 days after which it will be ready to be eaten.

Step 5 

It can be best had with malpuas, phulkas, kachoris, paranthas and the like.

I am sure you will like this easy to make recipe of mixed vegetable pickle well. Do try the recipe at home. Share your comments and feedback and get doubts cleared. Thanks. Have a great weekend. Till then, happy cooking, healthy living!!!

 

 

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Raw Mango Jelly

RAW MANGO JELLY

Hello friends. Today I’ll be making a special sweet treat from raw mangoes in the form of a jelly. Its a good change for kids and comes in use when you are short on curries to go with your bread. Its really yummy and can be made really quickly. A no-brainer and timer, its a super treat for senses and taste buds and will make you smile for sure. So let’s come to know how to make it—

Ingredients:-

1. Raw mango – 1/2 kg
2. Sugar – 350 gms
3. Ghee or refined oil – 2 tbsp
4. Raisins for garnishing

STEPS

Step 1

Wash, dry and grate the raw mangoes.

Step 2

Fry this grated mango in preferably ghee or refined oil for five minutes.

Step 3

Add sugar and one glass of water along with few raisins to the fried mango and stir it continuously and cook it on medium heat till it gets a thick consistency.

Step 4

Cool the jelly as it is done and transfer it to a glass jar.

Now, finally, the jelly is ready to be eaten. It can be had with chapati,poori{fried Indian bread}, kachori, naan. It is a cool favourite among children though it suites all tastes.

Friends do try this recipe at home and share your feedback and comments and do ask any queries if you have any. Enjoy the week, give each moment of joy a super treat. Because every moment of yours is special.

Mixed Veggie Pickle

MIXED VEGGIE PICKLE

Hello friends. Welcome once again. Today let us learn how to make a pickle from mixed vegetables like carrot, radish, raw turmeric, ginger and green chilly. Its an exciting, super easy and quick recipe and combines in itself the goodness of taste and also health. It can be made side by side with your lunch or dinner dishes. It can be served with tandoori rotis, rumali rotis, stuffed paranthas and the like. So do try to make it and I am sure you will like it as well. So let’s start with its making—

Ingredients:-

1. 1. Carrot – 100 gms.
   2. Radish – 100 gms.
   3. Ginger – 100 gms.
   4. Raw turmeric – 100 gms.
   5. Green Chilly- 100 gms.
   6. Salt – according to taste.
   7. Vinegar – 1 small bottle.

STEPS

Step 1

Wash, dry and cut the veggies in strips.

Step 2

Take a glass jar and add cut veggies, salt, vinegar to the jar. Put that amount of vinegar which is needed to submerge the veggies in it.

Step 3

Mix it all up and put it in sunlight for 5 days after which the pickle gets ready to be served. This pickle can be had with paranthas, puris, kachoris and phulkas.

Friends, do try this recipe at home. Share your comments and feedback and clear your queries. Thanks. Have a good time, everyone, enjoy.

Cranberry And Ginger Pickle

CRANBERRY AND GINGER PICKLE

Howdy dear buddies. How are you all? Today I’ll be making a pickle from a very special ingredient, fruit to be precise, called Cranberry. It is called ‘Karonda’ in Hindi. It is quite rare in its kind. Its trees remain green throughout the season, so it’s called an evergreen tree also. These trees stand only two meters tall. It bears flowers of dark pink colour. The fruits are sweet in taste. We can make many things from it like, juices, sorbets, sauces, jams, sweet dried cranberry. Cranberry has some calories, fats, sodium, potassium, carbs, proteins, vitamins, calcium, minerals etc. It has many benefits for the human body. It helps to reduce cough n cold and fever from the body. Regular use of this fruit helps to reduce cholesterol and thus prevent heart diseases. It makes the immune system of body stronger. It has lots of calcium which helps to keep our bones and teeth stronger. The juice along with the powdered dried fruit helps to improve appetite. It helps to fight against urinary tract infections. Lastly, it helps to keep you away from prostate cancer. I have learnt this recipe from my ancestral family and hope you like it. Do try this recipe and let me know the results. So let’s start with its making—-

Ingredients:-

1. Cranberry  – 1/2 kg and Ginger – 100 gms.
2.  Salt – according to taste.
3. Asafoetida{hing} – A pinch.
4. Turmeric powder – 1/2 tsp.
5.  Red chilly powder – 1/2 tsp.
6.  Roasted Indian five spice or Panchphoran powder – 1 1/2 tsp.
7.  Yellow mustard powder – 2 1/2 tsp.
8. Black salt – 1/2 tsp.
9. Mustard oil – 2 tbsp.
10.  Synthetic vinegar – 3 tbsp.
11. Achar masala – 1/2 tbsp.

STEPS

Step 1 

Wash, dry and cut the cranberries in half.

Step 2 

Take a glass jar and add the cranberries to it.

Step 3 

Add to it small sliced pieces of ginger.

Step 4 

To this jar add salt, black salt, turmeric powder, red chilly powder, roasted and powdered panchphoran and mustard powder, achar masala and asafoetida in the required given amounts.

Step 5 

Now to this mixture add mustard oil and vinegar. Give all a good mix and put them in a clean jar in sunlight for ten days after which it becomes ready to be used.

Do try this recipe at home and share your feedback and comments. Also, clear your doubts if you have any. Thanks. Have a great weekend. Enjoy cooking and stay happy.