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Before you jump to Carrots Cauliflower,turnip Pickle recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
The benefits of healthy eating are now being given more publicity than ever before and there are a number of reasons for this. There are many diseases associated with a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and high blood pressure. There are more and more efforts to try to get us to adopt a more healthy way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is not good for our health. Most likely, most people assume that it takes a lot of work to eat healthily and that they will have to drastically alter their lifestyle. Contrary to that information, people can alter their eating habits for the better by making a few small changes.
The first change you need to make is to pay more attention to what you purchase when you go to the grocery as it is likely that you are inclined to pick up many of the things without thinking. As an example, most likely you have never checked the box of your favorite cereal to see its sugar content. Consuming a bowl of oatmeal will give you the energy to face the day while protecting your heart at the same time. By mixing in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a good change to your diet.
Thus, it should be fairly obvious that it’s not at all hard to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to carrots cauliflower,turnip pickle recipe. You can have carrots cauliflower,turnip pickle using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Carrots Cauliflower,turnip Pickle:
- Use 500 grams cauliflower
- Use 500 grams turnips
- You need 500 grams carrots
- Prepare 1 cup regular vinegar
- Prepare 400 grams powdered or grated jaggery
- Use 3-4 pieces each of 2 inch ginger
- Prepare 23-25 medium sized garlic cloves
- You need 2 medium onions or 150 grams onion or ¾ to 1 cup roughly chopped onion
- Prepare 1 cup mustard oil or 250 ml mustard oil
- Use 6 teaspoon red chilli powder (lal mirch powder)
- Take 4 teaspoon garam masala powder or punjabi garam masala
- You need 2 teaspoon powdered mustard seeds
- Use 8 teaspoon salt
Steps to make Carrots Cauliflower,turnip Pickle:
- First rinse and then chop the cauliflower to medium florets. Keep the cauliflower in warm water for 15 to 20 minutes. - Next rinse, peel and then chop the carrots and turnips in batons or sticks of 1.5 to 2 inches. - Bring 10-12 cups of water to a rolling boil in a deep pot. - Add the cauliflower florets, carrots and turnips. - Stir and blanch for 2 to 3 minutes. Drain the blanched veggies very well.
- Spread them evenly on a cloth and keep to dry them in a shade or sunlight. You can also keep the ceiling fan on and let the veggies dry. The vegetables should have no moisture or water on them and must be completely dry. - If there is moisture than the pickle gets spoiled. You can keep in the sunlight for half or full day. In the shade you can dry for a day or two. You can also slow dry in the oven at the lowest temperature for a few hours.
- Once the vegetables are dried, then proceed to the next step. Add chopped onions, ginger and garlic in a blender or grinder jar. - Blend to a smooth paste without adding any water. Keep this ground paste aside.
- In another pan, take 2 cups grated or powdered jaggery with 1 cup vinegar. You can also add jaggery as per your taste. - Keep the pan on stove top and stir so that the jaggery dissolves.
- In another deep pot or pan, heat 1 cup mustard oil till it smoking point. - Add the ground onion+ginger+garlic paste. Stir and saute. - You have to saute often as the onions tend to stick to the pan. So continue stirring. - Saute till the onion become light brown. The raw aroma of onions should go completely away. Takes about 15 to 18 minutes on a low flame.
- Once the onions are sauteed, add the veggies. Then add 8 tsp salt, 4 tsp garam masala powder, 6 tsp red chilli powder and 2 tsp mustard seeds. - Stir very well. Add the jaggery + vinegar solution. - Stir again. Simmer for 8 to 9 minutes on a medium flame. - Allow the pickle to cool down. Don't cover with a lid. Just place a clean kitchen towel on the pan. In a clean sterilized jar, spoon the pickle.
- In a clean sterilized jar, spoon the pickle, allow the pickle to jar to sit at room temperature for 2 to 3 days. You can even keep for 4 to 5 days. If you want, you can keep the pickle in the sun also for 2 days. - Serve this sweet and sour pickle.
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