Achari Gobi Recipe | Cauliflower Recipes

Achari Gobi recipe with step by step photos.It is always quite a task for me to plan a menu on everyday basis.It is easy for me to plan the lunch menu as I usually end up making the vegetables like carrot,beetroot,pumpkin, bottle gourd, ridge gourd which TH does not prefer to eat but surprisingly the little one loves to eat all these vegetables regularly and his new found favorite vegetables are pumpkin,carrot and beetroot.So the remaining vegetables make their way for dinner and it is quite boring to cook the vegetables in a same manner every time.Hence I always look for vegetable recipes so that it does not make our dinner boring.

Cauliflower is one of the favorite vegetables at home and I love to try various new recipes with it and I have tried this achari gobi recipe from Sanjeev kapoor's book and it is quite simple to make and it turned out quite delicious too.

Check out other cauliflower curry recipes in my blog:

• Ajwaini Aloo Gobi with Mustard flavour
• Aloo Gobi-Dry Curry
• Aloo Gobi Matar - Dry Curry 
• Cauliflower Aromatic stir fry
• Cauliflower(Gobi) Curry
• Cauliflower Kurma in Green gravy
• Gobi Kasuri
• Gobi Matar/Cauliflower-Peas Curry

Here is how to prepare achari gobi with step by step photos:

Achari Gobi Recipe:

Serves 2-3 | Author: Prathibha

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: North Indian | Category: Side dish

Ingredients:

1 medium Cauliflower,separated into big florets

1 Onion,roughly chopped

1.5 tsp freshly grated Ginger

1 tsp freshly grated Garlic

2 Green chilies,chopped

2 tbsp chopped Coriander leaves

3/4 cup curd

3/4 tsp Turmeric powder

1 tsp Red chili powder

1.5 tsp Coriander powder

1/2 tsp Garam masala

1 tsp Amchur powder

Salt, to taste

1.5 tbsp Mustard oil

to temper:

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds

1/2 tsp Fennel seeds

1/2 tsp Nigella seeds(Kalonji)

1/4 tsp Fenugreek seeds(methi)

1/4 tsp Asafoetida

Method:

• Wash and cut the cauliflower into big pieces and check carefully for the insects.Heat water in a big pot and add salt to it and add cut cauliflower pieces in it and boil for 3-4 mins until they are half cooked.Strain them and keep aside.
• In a kadai heat mustard oil until it is smoking hot and switch off the flame and let it cool for a while,
• Heat the mustard oil again and crackle mustard seeds, cumin seeds, fennel seeds, nigella seeds, fenugreek seeds and then add asafoetida to it and fry for half a minute.

• Now add grated ginger, garlic and chopped green chilies and fry them for a minute. Then add chopped onions and fry nicely until they start to turn brown.

• Add blanched and strained cauliflower pieces to it and give a good stir and fry for 2-3 mins.
• In a cup whisk the curd with turmeric powder, coriander powder, red chili powder, salt, garam masala and amchur powder and keep it ready.

• Remove the pan from the stove or reduce the flame completely and then add whisked curd mixture to it and mix nicely and cover it and cook for 8-10 mins until the cauliflower pieces are cooked and the yogurt mixture is dry and has been absorbed completely.

• Add coriander leaves to it and mix well.

Serve it hot with rotis/parathas/rice.

Notes:

1. Mustard oil adds a nice flavor to the achari flavored curries and hence do not skip it. If you do not have it use the regular vegetable oil or sesame oil.
2. Mustard oil has high smoking point and hence you need to heat the oil until it is smoking hot.But you need to cool it and heat it again otherwise the spices will burn in the extremely hot oil.
3. You can even add potatoes along with gobi and make achari aloo gobi.
4. Cauliflower can be substituted with brinjal pieces to make Achari Baingan or with Paneer piecs to make Achari Paneer or with Potato pieces to make achari aloo.
5. You can even add 1 small chopped tomato or 2-3 tbsp tomato puree after you fry the onions and proceed with the same recipe.
6. Keep the cauliflower florets big else they get mushy at the end.

Technorati Tags: achari gobi recipe,gobi curry,cauliflower curry,north indian side dishes,side dish for rotis,side dish for rice,easy side dishes,curries and sabzis

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Gobi Paratha Recipe | Paratha Stuffings Ideas

A stuffed Paratha with North Indian style Aam ka Achar/Mirch ka Achaar, or Mixed vegetable Achar and a bowl of dahi(curd) is a perfect meal for me.I usually prefer preparing parathas when I am not in a mood to cook the usual Roti-Sabzi-Dal fare. Parathas are quick to make if you finish the basic preparation of the filling ahead.

The options for parantha fillings are endless. One can get creative with the fillings and use various combination of vegetables to prepare the fillings.Today I am sharing a simple Gobi Paratha recipe where a spicy cauliflower filling is stuffed in a wheat flour dough and is rolled into a thick bread and roasted on a tawa.

Gobi Paratha Recipe :

yields: 6 parathas

Prep time:30 mins | Cooking time:30 mins | Total time:1 hour

Cuisine: North Indian | Category: Flat Bread(Paratha) – Main Course  

Ingredients:

for dough:

1 1/2 cups Wheat flour

Salt to taste

2 tsp Oil

Water,to mix

for filling:

2 cups grated Cauliflower

1 medium Onion,finely chopped(optional)

3-4 Green chillies,finely chopped

1 tsp grated Ginger

2 tbsp chopped Coriander

1 tsp Amchur(dried mango) powder

2 tsp roasted Cumin powder

1/4 tsp Garam masala

1/4 tsp Turmeric powder

Salt to taste

Wheat flour,for rolling

Ghee and Oil,to roast parathas

Method:

to make dough:

• Mix in the salt with wheat flour and add 1 tsp oil and mix well.
• Add little water(if needed) and knead it into a smooth and soft dough.The dough should be slightly softer than the regular chapati dough for parathas as it will not only make easy to stuff the filling it will help in easy and even rolling of parathas.
• Apply oil on top of the dough and cover it and keep it aside for at least half an hour.

to make filling:

• Clean and wash the cauliflower florets and soak them in warm water with salt for 10 minutes.
• Grate the florets and squeeze the extra water from it and put it in a bowl.
• Add finely chopped onion,green chillies,grated ginger,chopped coriander and mix well.
• Add amchur powder,garam masala,turmeric powder,salt and cumin powder and mix well and keep it ready.Add salt and other masalas just before you are going to prepare parathas otherwise the mixture will leave water when kept for long time.

to make paratha:

• Pinch the dough and take a big size lemon sized dough and place the dough in your left hand palm.
• Using your right hand fingers in the flour and try to make a cup shape(which can hold 3-4 tbsp filling) out of the dough by moving your fingers pressing with the thumb in the center.Take care that the edges should be slightly thinner and in the center it should be thick.

• Fill the cup with 3-4 tbsp filling and seal the two sides of the dough(it would look like Karanji now) and gently press the corners to get a big round ball out of it.See the pictures for better idea.

• If you stuff the filling in the dough in this way you will get evenly filled paratha and it also forms like pocket.If you find all the above process bit difficult,you can easily roll a 3" circle out of the dough and place the filling in the center and pleat the dough and seal it by gathering the dough around the edges.

• Slightly flatten the dough(stuffed with filling) with hands and dip it in the wheat flour and gently roll it to a 6" disc of 1/2" thickness.You should not apply more pressure while rolling,so roll it gently.
• Carefully place it on the hot tawa and fry it until you see bubbles on one side and flip the other side.
• Apply oil/ghee generously and roast on the other side.
  

• Fry the parathas on both sides until you get crisp brown patches on both sides.

Serve them piping hot with Aam ka Achar/Mirch ka Achaar/Mixed Vegetable Achar,curd/masala dahi and sliced onions.

Notes:

1. You can even do a combination of mashed boiled aloo and gobi or gobi and mooli(radish) in the recipe.
2. Gobi can be replaced with grated paneer or mashed aloo or grated and squeezed radish and follow the same recipe,it tastes nice too.

Check out other Stuffed Parathas recipes:

• Palak Paneer Paratha
• Tofu Alu Paratha
• Paneer Bhurji Paratha
• Methi Aloo Paratha
• Mooli Paratha
• Palak Aloo Paratha

Technorati Tags: gobi paratha recipe,paratha filling ideas,stuffed gobi paratha,punjabi paratha recipes,paratha stuffings,typical delhi style parathas,stuffed cauliflower paratha,how to sroll perfect paratha,stuffings for parathas,how to make stuffed parathas,stuffed paratha tutorial

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Aloo Gobi Matar Recipe | Easy Side Dishes for Roti

Roti with some vegetable sabzi and dal is a routine for my weekday dinners.I do not plan much for weekday cooking and usually decide based on the availability of vegetables in my refrigerator at that time.Sometimes we would be left with less quantity of various vegetables and the resultant curry would be usually a combination of such vegetables.Few vegetables pair up beautifully and aloo is one such versatile vegetable which pairs nicely with almost everything.Today, I am posting a very simple but classic recipe of Aloo Gobi Matar(Dry) sabzi which is a great combination with rice and rotis.

Aloo Gobi Matar Dry Sabzi Recipe:

(serves 3-4)

Ingredients:
2 large Potatoes,peeled and cut into 1" thin pieces
1 small Cauliflower,cut into thin florets
1/2 cup fresh/frozen Green peas
1 big Onion,roughly chopped
2 Tomatoes,finely chopped
2 tsp Ginger-Garlic paste

2 tsp fresh Coriander leaves ,chopped

1 tsp Red chilli powder
1 tsp Coriander powder
1/2 tsp roasted Cumin powder
1/2 tsp Amchur powder or juice of 1/2 lemon
1/2 tsp Garam masala
1/2 tsp Kitchen king masala(optional)
1/4 tsp Kasuri methi,slightly crushed
a pinch of Turmeric powder
1/2 tsp Cumin seeds
2-3 tbsp oil
Salt to taste

Method:

• Blanch the cauliflower florets and green peas separately in salted hot water for few minutes until they are tender and remove them and keep them aside.Do not over cook them.
• Heat oil in a thick kadai and crackle cumin seeds and add sliced onions and ginger garlic paste and fry for sometime until the onions turn pink in color.
• Add the potatoes and fry them for 2-3 mins and add blanched gobi florets and green peas to it and fry them again for another 2-3 mins.
• Add finely chopped tomatoes to it and mix well.
• Cover it with lid and reduce the flame and cook for 8-10 mins until they are soft and tender.You should take care that they would not become mushy.You can sprinkle some water on top of the vegetables for faster cooking.
• Add all the masala powders,turmeric powder and fry for some time.
• Now add slightly crushed kasuri methi and mix well and cover it and cook for 2-3 mins until all the masalas are incorporated.
• Add finely chopped coriander and remove it from stove.If you are using lemon juice add it now.

Serve it hot with Roti/Chapthi/Rice/Jeera rice.

Notes:

1. You can try various combinations like Aloo Gobi,Gobi Matar,Aloo Matar or plain Aloo,plain Gobi sabzi following the same process.Add the vegetable quantities accordingly.
2. You can skip kasuri methi and kitchen king masala if you do not have.But I prefer to add them as they adds a nice flavor to the curry.

Check out other Dry Vegetable curries with aloo and gobi here.

• Gobi Matar
• Aloo Gobi ~ Dry Version
• Ajwani Aloo Gobi with mustard flavor
• Gobi Sabzi 
• Gobi Kasoori 
• Aloo Jeera
• Pudina Aloo

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Cauliflower Stir fry | Aromatic Gobi Curry Recipe

Cauliflower is one of those veggies which features regularly in my kitchen and Ajwani Aloo Gobi with mustard flavor is one of my most favorite preparations with it. It serves as a nice combination with rotis. I usually prepare this Cauliflower curry or this simple aromatic Gobi stir fry which tastes well even with rice.

This recipe is quite simple to make and is very aromatic because of the addition of coriander and garlic while pounding the coconut masala.You can adapt this recipe to various vegetables like Potatoes, Ladies finger, Tindora, Clusterbeans, French beans, Long beans, Brinjal and Cabbage and follow the same process but adjust the cooking time accordingly. While a few vegetables like potatoes needs to be cooked first others such as cluster beans, french beans, long beans are to be steamed , the rest of the veggies listed above should be sauteed in oil until they are done.Now let's see how this simple and versatile recipe is prepared.

Cauliflower Stir Fry | Aromatic Gobi Curry Recipe:

(Serves 2)

Ingredients:

1 small Cauliflower,cut into small florets

1 Onion,finely chopped

juice of 1/2 Lemon

a sprig of Curry leaves

1/4 tsp Turmeric powder

1 tbsp Chana dal

1 tsp Urad dal

1/2 tsp Mustard seeds

2 tbsp Oil

to grind:

1/4 cup grated fresh Coconut

3-4 Green chillies

3-4 Garlic cloves

2-3 tbsp chopped Coriander leaves

Salt to taste

Method:

• Clean and check the cauliflower florets and add them to the boiling water with salt and turmeric powder and switch off the flame and leave them aside for 2-3 mins.Drain and keep them aside.
• Heat oil in a kadai/pan and crackle mustard seeds and add chana dal and urad dal and fry until they become golden in color.
• Add curry leaves and finely chopped onion and fry well until they turn pink in color.
• Now add drained cauliflower florets and fry for 2 mins.
• Add 2-3 tbsp of water and cover it and cook it on low flame for 7-8 mins until the cauliflower is cooked.Take care that it should not become mushy,it should be cooked and firm to touch.
• Meanwhile grind grated coconut with green chillies,garlic cloves,coriander leaves and salt to a coarse paste.Do not add water while grinding it.
• Add the ground masala to the cooked cauliflower and fry it for some time and cover it and cook for 2 mins.

Serve it hot with Roti/Rice/Chapati.

Notes:

1. You can skip onion and garlic in the recipe if you are preparing on festivals.
2. Soaking the cauliflower florets in salted water will remove if there are any insects in cauliflower.I always do this even after checking the florets to make sure for myself.

Also check out other cauliflower recipes in my blog:

• Gobi Matar
• Aloo Gobi ~ Dry Version
• Ajwani Aloo Gobi with mustard flavor
• Gobi Sabzi 
• Gobi Kasoori 

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Chettinad Cauliflower Masala Dosa Recipe | Dosa Recipes

After a long time I am posting a DOSA recipe in my blog.Many of you know my love for Dosa as I have mentioned in many posts about my views/tips on preparing a wonderful Dosa .Hence I would not get into the technical details of  Dosa again and bore you guys.

Coming to today's Dosa recipe, I have never tried Cauliflower dosa in any restaurant and also I  am also not aware of any particular Chettinad style preparation for this dosa. A few recipes that catch my attention haunt me until I try it. This is one such recipe, which I saw at Anu's space and I had the huge urge for few months to prepare and finally prepared it a few months back and loved it too.This time I wanted to share it with my readers and hence I made it again to share it in my space.

This dosa tastes different and is a good change from the regular Masala Dosa because of its spicy cauliflower filling.What attracted me the most was the mashed version of cauliflower in the filling.Though I am not sure of the authenticity of the chettinadu style preparation, I have adapted the filling recipe from her blog and modified it to as per my requirements.The batter which I am mentioning here can be used to make any dosa like plain dosa, utappam or Masala dosa,it works wonders!!
Check out other must try Dosa recipes in my blog.

1. Atukula Dosa/Sponge Dosa 
2. Davanagere Benne Dosa 
3. Erra Kaaram Dosa...from Rayalaseema 
4. MLA Pesarattu / Upma Pesarattu 
5. Paper Thin Rava Dosa..Hotel Style
6. Mysore Masala Dosa
7. Pav Bhaji Dosa
8. Vegetable Dosa

 

Chettinadu style Cauliflower Masala Dosa:

Ingredients:

for Batter:

2 cups Raw rice

2 cups Idli Rice or Par boiled rice

1 cup whole white Urad dal

1/4 cup Toor dal

1/4 cup Chana dal

1/4 cup Flattened rice(Poha)

1 tsp Fenugreek seeds

Salt to taste 

Oil/Ghee, to roast dosas

to mix in batter before making dosas:

2 tbsp chiroti Rava

1 tbsp Sugar

a pinch of Cooking Soda

for Cauliflower Masala:

2 cups Cauliflower florets

1 big Onion,finely chopped

1 big Tomato,chopped

5-6 Garlic pods,peeled

1/2" Ginger,finely chopped

1 Green chilli,finely chopped

2 tbsp chopped Coriander leaves

1/2 tsp Rasam powder

1/2 tsp Sambar powder

1/2 tsp Red chili powder

1/4 tsp Turmeric powder

a sprig of Curry leaves

2 Red chillies,broken

1/2 tsp Mustard seeds

Salt to taste

to grind:

2 tbsp fresh grated Coconut

2 tsp Poppy seeds,soaked in water

1/2 tsp Saunf 

5-6 Pepper corns

Method:

to make dosa batter:

Wash and soak raw rice,idli rice(or par boiled rice), urad dal, toor dal, chana dal, fenugreek seeds together in water for  4-5 hrs.

Soak flattened rice(poha) for 1/2 hr.

Grind all the ingredients in the wet grinder to a fine batter by adding water at regular intervals.

Add required amount of salt at the end of grinding and mix well.

Allow the batter to ferment for 12-14 hrs.

On the day of preparing dosa take out the required amount of dosa batter into a vessel and add chiroti rava and sugar to it and mix well and let it keep for an hour.

to make Cauliflower masala:

• Clean and wash the cauliflower florets and soak them in salted hot water for 10-15 mins.Drain them and chop them finely.
• Heat oil in a kadai/pan and crackle mustard seeds and add broken red chillies and curry leaves fry until they wilt.
• Add garlic pods,chopped ginger and green chili and fry for a minute.Now add finely chopped onions and fry until they become translucent.
• Add chopped cauliflower florets and fry well for 2-3 mins and add chopped tomatoes to it and fry for 3-4 mins.Cover it and cook until the tomatoes turns mushy and cauliflower is cooked.
• Grind grated coconut with poppy seeds,pepper corns and saunf to a fine paste.Add little water if required for grinding.
• Add rasam powder,sambar powder,red chili powder,turmeric powder and salt to the cauliflower mixture and mash it nicely with a masher.It is your choice to keep the texture how ever you want.I mashed it completely like a spread,if you want you keep it chunky too.
• Add the ground coconut mixture to it and let it cook for 3-4 mins until the raw smell disappears.You should keep the consistency of this very thick as we will apply this inside the dosa.
• Switch it off and let it come to room temperature.Add chopped coriander leaves to it and mix and keep it ready.

to make Cauliflower Masala Dosa:

• Make the tawa ready for making dosa,keep the stove on medium flame and pour a ladle full of batter in the middle of the pan and spread in a circular motion to form a 9 " dosa and pour some oil/ghee (1 tbsp roughly) all over the edges and in the center cover it with a lid.
• After it is roasted for a minute remove the lid and smear the cauliflower mixture(approx 3-4 tbsp) all over the dosa.
• Keep the flame on HIGH and let it roast for another minute until it turns golden brown and crispy.
• Fold it into half and serve.

Serve it with Coconut chutney and Sambar. Check out other side dishes for Idli/dosa here.

Tips:

• The addition of sugar to the batter makes the dosas crisp and also gives a thick golden crust to dosas.
• If your dosas did not turn out good,do not panic.Add 1/4 tsp cooking soda to a ladle and mix with 2 tbsp water well and that to the dosa batter and mix well and start making dosas.This will make the interior of dosa fluffy.
• If you want you can avoid mashing the cauliflower florets and keep them as they are and follow the same process for the filling.I personally liked the idea of mashing it.
• The dosa batter can be used to make any dosa like plain dosa, Utappam or Masala dosa.

If you are interested in other dosa recipes,check out more varieties here.

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Mixed Vegetable Pickle | Mixed Vegetable Achar - spicy version

Before I get to the post ,I wish all my readers and friends a very HAPPY HOLI !!

I have posted Mixed Vegetable Achar recipe some time back but that was not a spicy version so today, I am posting a spicy version of Mixed Vegetable. The preparation is similar to Mixed Veg Achar which I posted earlier -just a few minor tweaks though.

Personally, I prefer the non spicy version due to its appetizing green color and because it goes very well with Parathas.However, when my MIL makes the non spicy Mixed Vegetable Pickle she also prepares a small portion of Spicy version along with it.The recipe for both is similar but the addition of red chili powder plays a key role in changing the taste of the pickle.My MIL says that the addition of Saunf(fennel seed) powder to the spicy version of Mixed Veg pickle is optional but I do recommend to add that, as it gives a nice flavor to the pickle.

Spicy Mixed Vegetable Pickle Recipe:

shelf life: upto 1 year

Ingredients:

2 tbsp Nigella Seeds(Kalonji)

3 tbsp Vinegar

1/2 liter Mustard Oil

Vegetables (8 cups of  cut vegetables):

2-3 Carrots,peeled and cut into 1" thin long pieces

1 small Cauliflower,separate and cut into small florets

2 Radish,peeled and cut into 1" thin long pieces

1 Raw mango,cut into 1" thin long pieces

15-20 French Beans,remove the strings and cut into 1" thin long pieces

5-6 Lemons,cut into 8 pieces length wise

8-10 Gooseberry,cut into 6-8 pieces length wise(remove the seeds)

100 gms light colored Green chillies,cut into 2 pieces

1 whole Garlic pods,separate into pods and remove the skin

100 gms Ginger or Mango Ginger,peeled and cut into 1" thin strips

Powders:

2 cups Red chili powder

2 cups Mustard powder

1 3/4 cups Salt

1 tbsp Fenugreek powder

50 gms Amchur(Dried mango) powder

50 gms Fennel seeds(Saunf) powder,ground to a very coarse powder

2 tbsp Turmeric powder

Method:

Cleaning,Cutting and drying the Vegetables:

• Wash and wipe all the vegetables with a dry cloth.Cut various vegetables as per the instructions I mentioned above.Take care that you cut all the vegetables into a similar length and sized pieces.
• Spread them over a dry cloth in sun and let them dry completely.You should take care that the vegetables are dry with out any moisture content in it.If you have really good sun it should take half day otherwise you can keep it in shade up to a day.

for making pickle:

• Keep ready the sterilized and sun dried jars ready before you start pickling.
• Grind fenugreek seeds to a fine powder.
• Grind saunf in whipper mode until coarse powder.Do not run it for long time just run it for 2-3 times until you get coarse powder.
• Now take a big bowl and mix the saunf and fenugreek powder,red chili powder,mustard powder,salt,kalonji seeds,mustard tukda and turmeric powder until everything is mixed well.
• Now take another wide small bowl and take 1 cup of mixed powders and add sufficient mustard oil until the mixture is wet completely and mix with hands.
• Take 2 cups of vegetable pieces at a time and apply the mixture all over the mixed vegetable pieces with your hands.Using your hands for this step is better than mixing it up with ladle.
• Put the masala coated vegetable pieces in a big bowl and repeat the process of coating the vegetable pieces in small portions and put them in a big bowl.
• Once all the vegetable pieces are mixed,add vinegar and remaining pickle masala and mix well again.
• Carefully fill the sterilized jars with the vegetable pieces and pour the remaining oil over it.
• Cover the jar with lid and keep it aside for 3 days.
• On day-1 check it some oil might have started floating over the pickle.Do not panic if the oil does not float on day-1,if not on day-1 you will see oil floating on day-2.
• Mix with a clean and dry ladle all over and repeat the same process on day-3.
• Now taste the masala mixture in the pickle,it should be perfect and slightly salty as the pickle has to be yet marinated for atleast one week before its usage.But if you feel the salt is less add a tsp or 2tsps of salt to it and mix well.I don't think it would be necessary if you follow the measurements accurate.
• On the day-3 if you see the oil is floating on the pickle up to an 1/2" height then it is perfect.Otherwise add extra mustard oil over the top until the oil floats on top.
• Store it in air-tight tupper ware container or glass bottles.This way your pickle stores for long with freshness in it and even the vegetable pieces do not get soft.

Serve it with piping hot Parathas/Theplas or it can be served with Rotis/Naans/Kulchas/Pulavs. 

Other Vegetable Options:

• Shalgum(Turnip) and Lotus Stem(Kamal Kakdi/Bhein) can also be added to the pickle according to the availability of them.

Notes:

• Always transfer a small portion of pickle into a small jar and use a clean and dry spoon.
• Increase the amount of mustard oil as required in the recipe.The basic thumb rule is to make the oil float over the pickle after 3 days.So feel free to add extra mustard oil.
• Do not replace or remove any of the ingredients in the recipe,all the ingredients are must to get a tasty Vegetable achaar in North Indian style.
• This pickle stays good for an year.It might turn slightly sour after 5-6 months but it is good to eat with hot hot parathas and curd.
• You can easily halve the recipe,the basic rule is to use 4 cups of vegetable pieces with 1 cup(slightly less than 1 cup) of salt,1 cup red chili powder and 1 cup mustard powder.  

Summers are here and Mangoes are in season ,do not miss out to check various authentic Andhra Mango pickles and also the famous Punjabi Aam ka Achar recipe here.

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Mixed Vegetable Achar - North Indian Style | Mixed Vegetable Pickle

 

We spent a large part of the last month in preparing pickles as we always prefer home made pickles. The key source of the pickles in our house is my MIL who  usually makes several varieties of pickles during the mango season. Check them here. These last for a long time but she also makes another batch of pickles in the winter season which lasts for us until the next mango season. 

"Mixed Vegetable Achar", is a must in winter as we get really fresh and various varieties of vegetables in this season.I like the taste of Mixed Vegetables in this pickle, as they retain their crunch even after a few months of pickling. Apart from Mixed Vegetable Achar she also prepares other varieties like Gooseberry(Amla) pickle and Red chili pickle ,the recipes which I will post soon.

This North Indian style Mixed Vegetable Achar goes extremely well with parathas/rotis. I have shared this pickle with many of my friends & family and they absolutely loved it and requested me for the recipe.So here is my MIL's famous Mixed Vegetable Achar for all those who requested for it.
PS: I plan to post another spicy version of mixed vegetable pickle later.This version while a mild variation from the current one , does taste well too.

Mixed Vegetable Achar Recipe:

shelf life: upto 1 year

Ingredients:

3 tbsp Nigella Seeds(Kalonji)

1/4 cup Vinegar

1 liter Mustard Oil

Vegetables (16 cups of  cut vegetables):

4-5 Carrots,peeled and cut into 1" thin long pieces

1 medium Cauliflower,separate and cut into small florets

3-4 Radish,peeled and cut into 1" thin long pieces

250 gms French Beans,remove the strings and cut into 1" thin long pieces

10-12 Lemons,cut into 8 pieces length wise

20-22 Gooseberry,cut into 6-8 pieces length wise(remove the seeds)

250 gms light colored Green chillies,cut into 2 pieces

2 whole Garlic pods,separate into pods and remove the skin

250 gms Ginger or Mango Ginger,peeled and cut into 1" thin strips

Powders:

4 cups Mustard powder,preferably Yellow mustard

3/4 cup Yellow Mustard tukda(you can avoid this if you do not get it)

3 1/2 cups Salt

1 tbsp Fenugreek powder

100 gms Amchur(Dried mango) powder

100 gms Fennel seeds(Saunf) powder,ground to a very coarse powder

2 tbsp Turmeric powder

Method:

Cleaning,Cutting and drying the Vegetables:

• Wash and wipe all the vegetables with a dry cloth.Cut various vegetables as per the instructions I mentioned above.Take care that you cut all the vegetables into a similar length and sized pieces.

• Spread them over a dry cloth in sun and let them dry completely.You should take care that the vegetables are dry with out any moisture content in it.If you have really good sun it should take half day otherwise you can keep it in shade up to a day.

for making pickle:

• Keep ready the sterilized and sun dried jars ready before you start pickling.
• Grind fenugreek seeds to a fine powder.

• Grind saunf in whipper mode until coarse powder.Do not run it for long time just run it for 2-3 times until you get coarse powder.
• Now take a big bowl and mix the saunf and fenugreek powder, amchur powder, mustard powder,salt,kalonji seeds,mustard tukda and turmeric powder until everything is mixed well.

• Now take another wide small bowl and take 1 cup of mixed powders and add sufficient mustard oil until the mixture is wet completely and mix with hands.

• Take 2 cups of vegetable pieces at a time and apply the mixture all over the mixed vegetable pieces with your hands.Using your hands for this step is better than mixing it up with ladle.
• Put the masala coated vegetable pieces in a big bowl and repeat the process of coating the vegetable pieces in small portions and put them in a big bowl.

• Once all the vegetable pieces are mixed,add vinegar and remaining pickle masala and mix well again.

• Carefully fill the sterilized jars with the vegetable pieces and pour the remaining oil over it.
• Cover the jar with lid and keep it aside for 3 days.
• On day-1 check it some oil might have started floating over the pickle.Do not panic if the oil does not float on day-1,if not on day-1 you will see oil floating on day-2.
• Mix with a clean and dry ladle all over and repeat the same process on day-3.
• Now taste the masala mixture in the pickle,it should be perfect and slightly salty as the pickle has to be yet marinated for atleast one week before its usage.But if you feel the salt is less add a tsp or 2tsps of salt to it and mix well.I don't think it would be necessary if you follow the measurements accurate.
• On the day-3 if you see the oil is floating on the pickle up to an 1/2" height then it is perfect.Otherwise add extra mustard oil over the top until the oil floats on top.
• Store it in air-tight tupper ware container or glass bottles.This way your pickle stores for long with freshness in it and even the vegetable pieces do not get soft.

Serve it with piping hot Parathas/Theplas or it can be served with Rotis/Naans/Kulchas/Pulavs. 

Other Vegetable Options:

• Shalgum(Turnip),Lotus Stem(Kamal Kakdi/Bhein),Raw Mangoes can also be added to the pickle according to the availability of them.

Variations:  

• This pickle is not spicy but it is a real burst of flavors.If you want it spicy add 2 cups red chili powder while mixing the masala.But I strongly recommend not to use red chili powder for this pickle.

 Notes:

• Always transfer a small portion of pickle into a small jar and use a clean and dry spoon.
• Increase the amount of mustard oil as required in the recipe.The basic thumb rule is to make the oil float over the pickle after 3 days.So feel free to add extra mustard oil.
• Do not replace or remove any of the ingredients in the recipe,all the ingredients are must to get a tasty Vegetable achaar in North Indian style.
• This pickle stays good for an year.It might turn slightly sour after 5-6 months but it is good to eat with hot hot parathas and curd.
• You can easily halve the recipe,the basic rule is to use 4 cups of vegetable pieces with 1cup salt and 1 cup mustard powder.
• You can add a tsp of the pickle masala(in the pickle) while making methi theplas,it really adds a nice taste to the thepla. 

Check out other North Indian Pickle recipes in my blog.

1. North Indian style Stuffed  Mirch ka Achar(Green Chili pickle) 
2. North Indian style Aam ka Achar(Mango Pickle).

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