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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Mooli Muthia | Steamed Radish Dumplings...FF-TT # 5

This week's entry for my 'Family food-Tasty Thursdays' series was sent by Chaitra . She also added a small note with the recipe and pictures.

Chaitra says in her own words 'This recipe is based on the cabbage Muthiya on Manjulas kitchen. That recipe is our house favorite and I have made a ton of times. I and my husband love mooli,so wanted to try it with mooli. I use Jowar here as the earthy flavor of jowar tames the pungent flavor of mooli. Hope you all like it as much as we do.'

Mooli Muthia Recipe:
(Serves 2-3)

Ingredients:
2 cups grated Mooli/Radish
1 tbsp Whole wheat flour
1/2 cup Jowar flour
1/2 tsp Green chili paste
1 tsp Jeera powder
1 tsp Ajwain
1 tsp Saunf powder
a pinch of turmeric
a pinch of lemon Salt
1 tbsp Oil
Salt to taste

for Tadka:
1 tbsp Oil
2 Red Chilies broken
1 tsp Sesame seeds
Cilantro for Garnish

Method:

• Take the grated Radish in a bowl. Add all the rest of the ingredients(except the ingredients for tadka) and mix until it forms a very soft dough like texture.
• You might need to add a little more or less of Jowar flour depending on the freshness of radish.
• Make small balls with the dough and place them on a greased steamer and steam them for about 20 mins.
• To check it whether its done use the toothpick method.Just prick them with the tooth pick,if it comes out clean then it is done otherwise it needs to be cooked for longer time.
• Let them cool completely. Cut them into bite sized pieces and keep them ready for the tadka. Heat oil in a nonstick pan. Add the red chilies and sesame seeds together.
• Once the seeds start to splutter add the cut dumplings and reduce the flame to low and toast them for about 5 mins stirring often so that all sides gets crispy.

Serve them hot/warm with green chutney.

Notes:

• Make the mixture before you are ready to steam otherwise the dough will leave water if kept for long time.

Variations:

• You can use finely shredded cabbage or grated bottle gourd or grated zucchini instead of grated mooli and follow the same process.
• You can also use besan(chickpea flour) instead of jowar flour.

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Coin Sambar / Radish(Mullangi) Sambar.....with freshly ground masala!!!

Sambar is one of most important accompaniments in south Indian meal and it at least appears twice in our lunch menu.Sambar is made in various ways in different regions of south India,for example in Andhra,coconut is not added to sambar while in karnataka coconut is a must while making sambar.How ever I like and enjoy both the variations and do it according to my wish at that point of cooking.I usually get a pack of sambar powder for the whole year from my mom and still some times I will be out of stock,then I make freshly ground instant sambar which I am posting here.Every family has their own recipe for sambar powder and the one I m using is partially adapted from both my mom and MIL's versions and I can claim that it is my own version which works for me when I run out of stock.
Sambar is made up of vegetables like potatoes, carrots, beans,cluster beans, drum stick, radish, brinjal, ladies finger, yellow cucumber, pumpkin, chayote squash, white pumpkin, bottle gourd and even greens.Every vegetable adds a different taste to sambar and among all the sambar varieties,I like drum stick , ladies finger and radish sambar as they impart very special flavor to sambar.We used to call radish sambar as 'Rupayila Sambar(which means rupee coin sambar)' as my mom used to cut radish into thin rounds which looks similar to rupee coin and hence the name.Here goes the recipe of radish sambar,this version is quite compatible you can make it as it is or you can even make it rich by adding coconut to the spice mixture,how ever both the versions taste good in its own ways.

Ingredients:
1 cup toor dal
1 big radish, peeled and cut into thin rounds
1 big onion, roughly diced or 10-12 small shallots
2 medium tomatoes, chopped
1 green chili,slit
5-6 curry leaves
1 tbsp chopped coriander
1 amla sized tamarind ball
1/2 tsp grated jaggery
1/2 tsp turmeric powder
1 tsp oil

to grind:
1 tbsp chana dal
2 tsp coriander seeds
1/2 tsp methi seeds
3-4 guntur red chillies
2-3 byadige red chillies( for color)
1/4 tsp mustard seeds(optional)
1/2 tsp jeera
4-5 pepper corns

for tadka:
1 tsp ghee/oil
1/2 tsp mustard seeds
a sprig of curry leaves
a fat pinch of hing

Method:

• Wash toor dal and add a pinch of turmeric to it and pressure cook for 3 whistles.Slightly mash it after it cools down.
• Soak tamarind in water and squeeze the pulp and dilute it with water.
• Dry roast chana dal,coriander seeds,mustard,jeera,pepper corns,red chillies and methi seeds separately and grind it to a fine powder.
• Heat a tsp of oil and add diced onions,green chili and fry a little bit and add chopped tomatoes and let it become slightly mushy.
• Add radish rounds and fry a bit and add tamarind water and add more water, salt,turmeric powder, curry leaves, chopped coriander and boil until the radish is cooked well.
• Add freshly ground sambar powder and jaggery to it and boil well and add cooked toor dal and simmer well for 3-4 mins.
• Heat ghee in a small tadka pan and crackle mustard seeds,curry leaves and hing and fry little bit and add it to the boiling sambar and mix well.

Serve it hot with hot rice.

Notes:

1. If you want to make this sambar for Idli/Dosa , add 1/2 cup toor dal: 1/2 cup moong dal and pressure cook and follow the same procedure.It tastes best with Idlis and dosas if moong dal is mixed with toor dal instead of toor dal alone.
   
2. I sometimes add 1/2 cup grated coconut to the ground masala and add enough water and grind it to a fine paste.This gives completely a different flavor and taste to sambar.
3. Addition of coriander leaves is optional,it tastes different with it and tastes good even with out it.
4. You can replace radish with vegetables like potatoes, carrots, beans,cluster beans, drum stick, radish, brinjal, yellow cucumber, pumpkin, chayote squash, white pumpkin, bottle gourd and even greens.
5. For a Vegan version avoid ghee and use oil in tempering.
   

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Mooli Paratha or Radish Paratha

My knowledge for parathas was limited only to few varieties like Aloo paratha,gobi paratha,paneer paratha and mooli paratha before marriage. Hubby is very fond of parathas as he was completely brought up in Delhi and he introduced me to various varieties of paratha's and I actually started liking parathas only after marriage.Here in Mumbai,there is a place called "Only Parathas" for all the paratha lovers,they have an amazing range of parathas with single layer,double layer and single filling,double filling or multiple choice of fillings and served with kala chana, Dal makhani, raitha, pickle and onions.We end up visiting that place atleast once a week as both of us are very big fans of their yummy parathas.
And coming to today's post I am posting a simple paratha which is stuffed with a mixture of grated radish paired with some spices .Radish is very strong in flavor when compared to other vegetables and because of this some people might not like to use it in their cooking.But radish/mooli when paired with ajwain will reduce the flavor from mooli to a great extent and also enhances the taste of paratha.
Ingredients:

for Outer covering:
2 cups Whole wheat flour
2 tsp Oil
Salt to taste
ghee/butter
water to mix the dough

for Filling:
5-6 big Radish/mooli
5 Green chillies,finely chopped
3 tbsp chopped Coriander
1/2 tsp ajwain/carom seeds
1 tsp Jeera powder
1 tsp Coriander powder
1/2 tsp Garam masala
1/2 tsp dry mango powder/Amchur
salt to taste

Method:

To make dough:

• Take wheat flour in a bowl,add enough salt to it and mix well.
• Make a well in between and pour enough water and slowly mix in the dough until it forms soft dough.
• Smear oil over it and knead again into a smooth elastic dough and cover it with lid and keep it aside for half an hour.

To make Filling:

• Grate radish and add some salt to it mix well and keep it aside for 15 mins.Squeeze out the water completely and leave it aside for some more time.Ssqueeze it again to remove all the moisture from the radish.You can add this squeezed out water while mixing the dough so that the taste of radish retains inside the paratha.
• Add ajwain,finely chopped green chillies,chopped coriander,coriander powder,jeera powder,amchur powder and garam masala to it and mix well.do not add salt to it as it leaves the water in the mixture which makes it difficult while rolling.

To make paratha:

• Take a big lemon sized dough ball and make into a cup shape using your fingers.Run your fingers in the wheat flour which eases the process of making cup.Make the cup in such a way the edges are thin and the center portion is thicker.(Or you can simply the roti to around 3 inches dia and place the filling and get all the edges together and seal and roll it again into a 6" diamenter paratha.)
• Place the radish mixture in the center until it stuff the dough cup completely.Bring both the edges together and seal it and then make in the form of sealed pouch and slowly flatten it and roll it gently into thick paratha.Do not apply much pressure while rolling otherwise the filling may come outside.
• Fry it on tawa on both side smearing oil until it forms dark brown spots on it.Grease it with ghee or butter at the end.Frying paratha's take longer time than roti's as they are quite thick and needs to get cooked evenly.

Serve it hot with Achaar,Boondi raitha and Green Chutney.
For the Mirch Achaar's recipe check here.

Note:

1. You can even add jeera or ajwain to the dough for outer layer while mixing,which gives different taste.
2. Make the dough little softer than the roti dough,it helps in sealing the edges properly and also avoids the filling from spilling out.
3. Roll the paratha's thicker than the chapathy's/roti's and fry them for long until crisp.
4. Avoid butter and ghee for a Vegan version.Use oil instead.

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