Friday, May 23, 2014

Pickle by chance!!

We shopped for groceries and ended up buying lots of vegetables.The idea of nutrition keeps ticking and we think of inducing all fresh food in our meals each time.This time cauliflower florets were too many to manage and I thought of pickling it with carrots and turnip,a pickle which I had at a punjabi house hold.This recipe is quick,tasteful and brings lots of fun on table.I would suggest having it with parantha(indian bread) and rice too.The whole prep takes few minutes and two days to mature for putting your fingers in.
yumm!

I would suggest to have the list of items before starting and then we are on:
1)Vinegar
2)Jaggery
3)Mustard seeds crushed
4)Red chili powder
5)Turmeric powder
6)Salt to taste
7)Ginger and Garlic paste
8)Florets of cauliflower
9)Diced carrots
10)Diced turnips
11)Green chillies if you like
12)Mustard oil to temper.(2 table spoon)


First step is to soak the jaggery(100g) in a bowl of vinegar for long so that it is dissolved in it completely.This is about one kg of pickle so all your veggies are cleaned,diced and blanched or else microwaved for seasoning.
For seasoning mix the turmeric(one teaspoon),red chili(acc to taste)and crushed mustard seeds(two table spoon) and salt in one bowl.Sprinkle all this mix of spices on blanched veggies.
We heat the oil and cool it add ginger garlic paste to let it brown and pour over the veggies and give a gentle mix.
Last we add the vinegar flavored with jaggery and stir for few minutes for uniform flavors.

The pickle is ready in two days for putting are hands in and enjoying with anything and everything.