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Before you jump to Gajar-Gobhi-Turnip Pickle recipe, you may want to read this short interesting healthy tips about Wholesome Energy Snacks.
Eating healthy foods can make all the difference in the way we feel. Increasing our consumption of healthy foods while decreasing the intake of unhealthy types plays a part in a more wholesome feeling. A salad tends to make us feel better than a piece of pizza (physically in any case). Deciding on healthier food choices can be tough if it is snack time. Finding snacks that really help us feel better and boost our stamina often involves lots of shopping and meticulous reading of labels. There’s nothing like one of these simple healthy foods if you want an energy-boosting snack food.
If you are looking for a fast snack, you can’t go completely wrong with a whole grain one. A mid-morning snack of whole grain bread together with some protein will keep you until it’s time for lunch. Eating on the run can easily be more healthy with wholesome chips and crackers. Make the shift from refined products including white bread to the healthier whole grain choices.
You can find lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. Being healthy and balanced doesnt really need to be a battle-if you let it, it can be quite uncomplicated.
We hope you got insight from reading it, now let’s go back to gajar-gobhi-turnip pickle recipe. You can have gajar-gobhi-turnip pickle using 13 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to prepare Gajar-Gobhi-Turnip Pickle:
- Take 500 gms cauliflower
- Use 500 gms turnip (shalgam)
- Provide 500 gms carrots
- Provide 1 cup white vinegar
- Get 400 gms powdered jaggery (gur)
- Use 1/4 cup roughly chopped ginger
- You need 3 tbsp chopped garlic
- Take 1 cup roughly chopped onions
- Prepare 1 cup mustard oil
- You need 6 tsp red chilli powder
- Use 4 tsp garam masala (I used homemade garam masala)
- Prepare 2 tsp split mustard seeds
- Use 8 tsp rock salt or regular salt
Steps to make Gajar-Gobhi-Turnip Pickle:
- Chop the cauliflower and keep in warm water for 15-20 minutes to remove any insects in the cauliflower. Drain and set aside. - Prepare the carrots and turnip by peeling and chopping to 1.5 to 2 inches sticks.
- In a large pan, boil some water for blanching the vegetables. - Once the water comes to a rolling boil, add the cauliflower florets, carrots and turnips and blanch for 2-3 minutes. Drain the water out.
- Dry the vegetables out on a cloth evenly. You can dry them in the sun for a day or in the shade for a day or two. Make sure there is no moisture left and the vegetables are completely dry.
- When dry, prepare the masala. Puree the onions, ginger and garlic in a blender, without adding any water.
- Mix the jaggery with vinegar in a saucepan on low flame. You can adjust the quantity of jaggery used as per your tastes. Stir till the jaggery dissolves and the cook till mixture reaches 1 string consistency. Switch flame off and keep aside.
- In another large pan, heat the mustard oil till it's smoking point. Add the ground paste and cook it, stirring continuously. Saute till the onions become light brown, about 15-18 minutes on low flame. Add the salt, garam masala. red chilli powder and split mustard seeds. Stir well.
- Add the chopped veggies and stir till combined and remove from flame. Add the jaggery and vinegar solution and stir well. Allow the pickle to cool down, without covering it with any lid.
- In clean, sterilized and absolutely dry jars, add the cool pickle making sure the oil covers the top of the veggies in the jar. Cover tightly and let sit at room temperature or in the sun for 2-3 days. Enjoy.
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