Indian Recipes
|
|
|
|
Ingredients
|
| 1 |
Carrots |
500 grams |
| 2 |
Turnip (shalgam) |
500 grams |
| 3 |
Cauliflower |
500 grams |
| 4 |
Turmeric powder |
2 teaspoons |
| 5 |
Red chili powder |
2 teaspoons |
| 6 |
Salt |
2 tablespoons |
| 7 |
Mustard oil |
1 cup |
| Method |
Wash and cut the vegetables into big pieces and boil in water for 5 minutes. drain well and spread on the cloth to dry.
Combine all the spices with oil, mix well, now add vegetables, again mix well to coat all over and transfer to the sterilized jar. Allow it to remain in sunlight for 1 week, by occasionally shaking the jar.
|
| Servings -Depends upon the size of the serving. |
|
|
|
|
|
|
| Introduction
of the dish |
|
This is a mixed pickle, you can also add mooli, beets, peas etc. in this recipe and make your personal favorites.
|
| Served
With... |
|
Any course |
|
Disclaimer:
Most of the articles and recipes published here are collected via print
media, email and internet. The recipes were considered to be public
domain. Please use any information at your own risk. the writer will
not be responsible for any damages from the use of the information
provided. If anyone one has any objection regarding copyright or
ownership or any other details please contact classicfood4u.com via
email info@classicfood4u.com with proof and material will be promptly
removed from the site.
