Gobhi Gajar aur Matar ka achar

Gobhi Gajar or Matar ka achar (Cauliflower carrot and peas pickle) is very popular winter special pickle of North India. This Punjabi style pickle is a delightful accompaniment to spice up your meal.

This pickle is prepared by preserving gobhi, gajar or matar in mustard oil and spices. There are many different variations of this pickle like ‘gobhi gajar ka achar’, ‘gobhi gajar aur shalgam ka achar’ and ‘gobhi gajar aur adrak ka achar’. There are lots of delicious and spicy varieties. Here I have made gobhi, gajar aur matar ka achar.
This can be served with paraths, puri, dal chawal or khichadi. So have a look on this recipe.

Ingredients:

500 gm. Gobhi (Cauliflower)
500 gm. Gajar (Carrot)
1 cup Matar (Peas)
1 cup tablespoon Mustard oil
1 teaspoon Red Chilli Powder
2 tablespoon Salt
1 teaspoon Haldi (Turmeric Powder)
2 teaspoon Saunf (Fennel Seeds)
2 teaspoon Sarson (Mustard Seeds)
½ cup White vinegar

Instructions:

Rinse and chop the cauliflower to medium florets. Wash and peel the carrots. Chop them into 1 and ½ inch long pieces. Wash the peas well.

Boil the water in a deep pan. Add cauliflower, carrots and peas. Stir and blanch for 2 to 3 minutes till just soft. Drain the blanched veggies very well.

Spread all the vegetables on a kitchen linen. Dry them for 3-4 hours in direct sunlight or leave for overnight. There should be no moisture on them otherwise it will spoil.
Grind mustard seeds and fennel seeds in a blender to make a coarse powder.
Take all vegetables in a bowl. Add mustard seeds, saunf powder, salt, turmeric powder and red chilli powder and vinegar.

Then add mustard oil. Mix well.
Fill the pickle in clean glass jars.
Cover the jar and keep in sunlight for 3-4 days. Mix it occasionally, around once a day.
The pickle is now ready to use. Serve with any type of stuffed paratha.

Tips:

Vinegar works as a preservative and increases the shelf life of pickle so don’t skip it.
Store in a glass or ceramic jar. Avoid plastic containers.
Container should be moisture free and clean. You can keep under the sun for an hour.
You can add jaggery to give a sweet taste.
You can add methi seeds (Fenugreek seeds) and lemon juice.
Always use clean and moisture free spoon.
You can keep this in refrigerator.

Comments

Makka Aloo ke Parathe | Makki ka Paratha aloowala

Makka aloo ke parathe (मक्का आलू के परांठे) or potato stuffed maize flour paratha is a famous paratha of North Indian Cuisine which is prepared with maize (corn) flour and stuffed with spicy potato mixture. Makka paratha or roti along with sarson ka saag is very popular dish of Punjabi cuisine but this stuffed paratha is unique version of makka flour. Maize is a gluten free flour. It is very healthy and easily available during winter season. When winter arrives in India, the demand for stuffed parathas like aloo paratha , gobhi paratha or mooli paratha increases in each Indian homes. Those parathas are made with whole wheat flour but here we are making aloo paratha with makki flour. It is quite difficult to bind so you can add a little bit of whole wheat flour. If you are making a gluten free paratha, you can skip adding the whole wheat flour. These potato stuffed makki paranthas can be served during breakfast, brunch, lunch or dinner. It is paired well with curd or chutney. Tr...

Poha Rcipe

Poha (पोहा) is an easy, delicious and quick breakfast or snack recipe that is very popular across India. Poha is made with flattened rice, peanuts, vegetables and spices. It is a vegan and gluten free recipe. It’s a great breakfast food as it provides energy to the body to carry out its daily functions. Poha is preferred as breakfast recipe in especially western and northern India. It is prepared in similar way in every region. Poha is also known as batata poha and kanda poha in Maharashtra and Indori poha in MP on the basis of ingredients. Poha is a wholesome meal. It is a good source of carbohydrates, packed with iron, rich in fiber, a good source of antioxidants and essential vitamins. If weight loss is on your mind, then go for poha. A lot of veggies make it healthier. Poha has so many variations. It can be made without onion. Some people add tomatoes, potatoes, peas and so any vegetable. In some regions of India poha is made with little sweetness. They are garnished wi...

Lobia Dip Recipe

Lobia Dip Recipe "Move over hummus! Discover the rich, nutty flavors of our Zesty Lobia Dip . Lobia dip (Black-Eyed Pea dip) ( लोबिआ डिप ) is the underrated, protein-packed cousin of hummus that deserves a spot in your snack rotation. Often called "Texas Caviar" in its chunky form, this creamy version transforms the humble black-eyed pea into a silky, savory spread that’s both earthy and bright. Unlike chickpeas, which have a fairly neutral profile, lobia (black-eyed peas) offers a distinctively nutty, slightly smoky depth. When whipped, it creates a texture that is dense yet fluffy. If you’re looking to go beyond the basics, lobia dip is truly a "fusion" powerhouse. It sits at the intersection of Southern American soul food, Indian home cooking, and Middle Eastern mezze culture. Why it’s the "Modern" Choice? In a world of hummus fatigue, lobia dip stands out because it’s: Lectin-Light: Some find black-eyed peas easier to digest than other legumes...

Bathua Raita

Bathua raita is a healthy, delicious and quick recipe. Raita is one of the most preferred accompaniment and can be made with various variations. This is an easy-to-make recipe which is prepared with Bathua leaves, curd. Bathua leaves are very nutritious and a rich source of iron, vitamins and fibres. It can be served with stuffed parathas, biryani or pulao. Ok so let’s make this recipe. Course: Side Dish Cuisine: North Indian Prep Time: 5 minutes Cook Time: 10 minutes Servings: 2 Ingredients: 1 small bunch of bathua 2 cup curd ½ tsp black salt ½ tsp bhuna jeera (roasted cumin seeds) ¼ tsp red chilli powder Instructions: Step 1- Pick fresh and green leaves from stems. Wash them in running water so that all dust has removed. Add them in a pressure cooker along with 2 cup water and boil. Once the bathua leaves are cooked, drain and cool them. Grind them in to a grinder. Step 2- Take curd into a bowl...

Sabudana Uttapam

Sabudana Uttapam | Sabudana Appe Sabudana uttapam and appe both are delicious and tempting recipes prepared using sabudana (sago) and sama ke chawal (samak rice) or ‘Barnyard millet’. These can be taken as a snack or for fasting days. This is a no onion no garlic recipe. Both recipes are prepared using one batter. You can easily cook two different dishes within minutes. Batter is made with sabudana, sama rice, curd, veggies and some basic ingredients that we use for falahari foods. Sabudana and sama rice are soaked and then grinded to make a smooth paste. We can make uttapam, idli, chilla or appe from this batter. The cooking method is similar to normal uttapam. There are so many recipes that are prepared using sabudana like sabudana vada, sabudana khichdi and sabudana kheer. These recipes are traditional and very popular in western India. But this recipe is a different and delectable with some tanginess and spicy flavor. They can be served with coriander chutney or coconut ...

Restro Recipe

Search This Blog

Lobia Dip Recipe