Lehsuni Gajar Ka Achaar

In winters vegetable markets and stores are full of colorful vibrant vegetables. One can very easily attracted to these while moving through the market.We can use these vegetables as raw, cooked or in pickle form. Today I'm going to share and quick and easy carrot pickle recipe which I learnt recently from my neighborhood aunt.

Ingredients


1 Bowl      Carrot(Pieces in lengthwise)
2 tsp          Fennel
1/2 tsp       Mustard
1/2 tsp       Red Chilly Powder
1/2 tsp       Kalonji
1/2tsp        Turmeric Powder
3   tsp        Fresh Garlic(green part)
As per taste     Salt
1   Tbsp       Mustard Oil




Method
In a mixing bowl combine carrot, mustard powder, red chilly powder, turmeric powder, kalonji, fennel,  chopped green garlic and salt. Mix very well. Now add mustard oil and some water. Pickle will be ready to eat  after two days.


Sending this over to Indrani@Recipe Junction 

Amla Pickle/For Blog Hop Wednesday

Today I am assigned with Radhika, the creator of Blog Hop Wednesday. This is the last Blog Hop Wednesday, for this year only. I am sure we will be ending many years with Blog Hop Wednesday. The voyage so far has been full of excitement and taste. Thanks Radhika for this wonderful gift to foodie bloggers.

With creative mind and intellect, Radhika has given birth to a wonderful blog. I have tried a lot many recipes from her space, so this time I was sure to make Amla Pickle. As amlas are raining everywhere, so I guess this is the best way to preserve the amrit phall. 

Ingredients

Amla	500 gm
Salt	50 gm
Fenugreek Seeds	1-2 tsp
Turmeric Powder	1 tsp
Red Chilli Powder	2 tsp
Yellow Mustard	1 Tbsp
Fennel Powder	2 tsp
Heeng/Asafoetida	1/2 tsp
Mustard Oil	250 gm

Method

* Wash Amla very well.
* Boil sufficient water in deep bottom pan. Add amla into the water and cook for 3-4 minutes till amla is tender.
* Drain out the water. Let them cool and dry.
* Separate the Amla segments and discard the seeds.
* Heat 1 Tbsp oil in a pan till the smoking point. Switch off the fire.
* Add asafoetida and fenugreek seeds and stir.
* Add in turmeric powder, fennel powder, red chilly powder, yellow mustard powder and salt.
* Mix very well. Add Amla pieces and mix very well.
* Let it cool completely and transfer the pickle in a  container. Top up the container with remaining oil.
* Pickle will be ready to consume in 2 to 3 days.   

Karonde Ka Achaar(Natal Plum Pickle)

I tasted this pickle at my sister's place. It tempts me a lot. Since then I have been craving for it and this was in my mind. Yesterday when I went for my vegetable shopping I saw these Karondas(Natal Plum) and I just longed to buy them. I Googled for the recipe and found it here and finally prepared the pickle.

Ingredients

Karondas	250 gm
Mustard Oil	150 gm
Asafoetida(heeng)	2 pinch
Yellow Mustard	3 tsp
Turmeric Powder	2 tsp
Red Chilli Powder	1 tsp
Fennel Seeds	3 tsp
Salt	2 spoons

Method 

1.    Wash Karondas very well. Then wipe them with a kitchen napkin. Let them dry for half an hour.

2.    Now cut these into halves and discard the seeds.

3.    Coarsely grind the mustard and fennel seeds. Keep aside.

4.    Heat oil in a pan, till smoking point. Put off the gas.

5.    Add asafoetida, turmeric powder, salt and karondas.

6.    Now add red chilli powder and mustard fennel powder. Mix very well.

7.    Let it cool completely and transfer the pickle in a glass container. Add some more oil to it.

8.    Pickle will be ready to consume in one-two days.

Sending this to Ayeesha's Any One Can Cook : Series 29 and to Priya and Aipi’s "Bookmarked recipes Vol.53"