2 Ways Achaar
Serving - 3 - 4
(Mirchi ka Achaar)
INGREDIENTS
Green chili - 200 grams
Cumin seeds - 1 teaspoon
Fenugreek seeds - 1 1/2 teaspoon
Fennel seeds - 3 teaspoons
Black mustard seeds - 3 teaspoons
Mustard oil - 45 milliliters
Vinegar - 4 teaspoons
Salt - 1 1/2 teaspoons
Turmeric - 1 teaspoon
Asafoetida - 1/4 teaspoon
PREPARATION
1. Take a 200 grams green chilies and chop them.
2. In a pan, add 1 teaspoon cumin, 1 1/2 teaspoon fenugreek seeds, 3 teaspoons fennel seeds, 3 teaspoons black mustard seeds and roast them.
3. Transfer it to blender and blend it until smooth.
4. Heat 45 milliters oil in a pan. When the oil reaches smoking point, turn off the heat and let the oil cool down a little.
5. In a mixing bowl, add chopped chilies, oil, 4 teaspoon vinegar, blended mixture, 1 1/2 teaspoons salt, 1 teaspoon turmeric, 1/4 teaspoon asafoetida and mix well to combine.
6. Transfer it to a jar.
7. Serve.
(Gobi ka Achaar)
INGREDIENTS
Cauliflower - 700 grams
Water 1 1/2 litre
Salt - 4 teaspoons
Mustard powder - 2 teaspoons
Fennel powder - 2 teaspoons
Fenugreek powder - 1 teaspoon
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Asafoetida - 1/4 teaspoon
White vinegar - 2 tablespoons
Mustard oil - 110 milliliters
PREPARATION
1. Cut off the stalk from 700 grams cauliflower and make florets.
2. Take 1 1/2 litre water, add 2 teaspoons salt and mix it well.
3. Add these florets into it and soak for 10 minutes.
4. Boil water in a deep pan and when the water starts boil, place the florets in it. Cover and boil for 3 minutes.
5. Spread a clean muslin cloth over a tray and place the florets over it. Dry for 2 hours.
6. Heat 110 milliters oil in a pan. When the oil reaches smoking point, turn off the heat and let the oil cool down a little.
7. In a mixing bowl, add cauliflower, 2 teaspoons mustard powder, 2 teaspoons fennel powder, 1 teaspoon fenugreek powder, 1 teaspoon red chilli, 1 teaspoon turmeric, 1/4 teaspoon asafoetida, 2 tablespoons white vinegar, mustard oil and mix it well to combine.
8. Transfer it to a jar and store in 2 days.
9. Serve.