Instant Carrot Pickle

Super easy and flavorful Instant baby Carrot  Pickle! This crunchy and spicy pickle is prepared with fresh carrots and flavored with aromatic Indian spices. So fresh and delicious!!

Hello, COVID-19 is on full wishing all health and happiness !! In all this madness of shatter in place and lock down, moments of relaxation and merriment, I am back to blogging and soooo looking forward to a year full of healthy, yummy and innovative recipes and videos.

And what would be a better way to start the writing blog with my favorite fresh Instant Carrot  Pickle that I happened to make over with my gardens fresh grown baby carrots. 

Instant Carrot Pickle is a staple in my house and is a perfect accompaniment to any Indian meal. Pair it with your favorite dish and add zing to any meal. 

This recipe comes from my Mom who is an excellent cook and made the best pickles in our family. Whatever be the season she having different recipe for seasonal fresh veggies and in one way this is an excellent way of preserving the goodness of season for coming days as a pickle.

Back home, this pickle is prepared with red carrots which adds a beautiful color.

Ingredients

* 600 grams Washed and peeled carrots

* 1.5 tbsp mustard seeds crushed

* 1.5 tsp Degi Mirch or Red chili Powder(adjust according to taste)

* 1 tsp Turmeric powder

* 1 tsp Fenugreek seeds powder

* 1 tsp Crushed fennel seeds

* 1 tsp Sugar

* 2 tsp Salt (adjust to taste)

* A pinch of Citric acid (optional)

* A pinch of asafetida

* 1 tsp Black salt

* 1 cup Oil

* 1/4 cup Vinegar (used as a preservative and flavoring agent)

Instructions

* Wash and clean carrots and allow them to air dry for an hour or more.

* Slice them lengthwise.

* Assemble all the dry spices.

* Heat oil to 115 degree Fahrenheit in a pan.

* Add spices to the hot oil.

* Mix and allow the oil-spice mix to sizzle for a minute on a same temperature. Keep stirring and be careful not to burn the spice mix.

* Add sliced carrots and cook for 2-3 minutes on medium flame until soft. Take the pan off the flame.

* Add salt and vinegar.

Adjust seasonings and mix again.

* Cover the pan and let the carrot soak in all the flavor. Let it sit for 20 -30 minutes.

* Transfer the achar to a clean jar. If needed, heat more oil and pour over the achar. Pickle needs to be covered in oil at all times.

* Stays fresh for 2-3 months at room temperature. 

Punjabi Dum Aloo / Dum Aloo restaurant style

Super Fluffy omelette / Fluffy masala omelette

Quinoa Pulao/ Masala Quinoa / Indian style Quinoa recipe

Pepper Chicken recipe

Almond and cranberry Seekh Kebab

I am again using this wonderful platform to interact with you all food lovers and sharing my passion for food with you all. Today I bring one more recipe from house of Mughal cuisine with some modern tadka with a combination of almond slice and dried and chopped cranberries.

CRANBERRY AND ALMOND SEEKH KEBAB

Ingredients

Mutton mince                                                   1 kg

Brown Onions                                                   100 gm

Almond Sliced                                                    50 gm

Cranberry chopped                                             50 gms

Cilantro roots                                                     2 tablespoon

Salt                                                                  to taste

Black pepper                                                      2 teaspoons

Cumin powder                                                   2 teaspoons

Cinnamon powder                                              2 teaspoons

Butter                                                               100 gm

Method

1.    Combine mutton mince, onions, salt, cumin powder and cinnamon powder.

2.    Mix well and put in a mincing machine twice

3.    Blend in butter and finely chopped cilantro roots.

4.    Shape the mince mixture on a skewer and then coat almond slice and dried cranberry nicely.

5.    Cook on charcoal grill for 5-7 minutes, basting at regular intervals.

6.    Serve with a garnish of chilled lettuce, beetroot, carrot, lollo rosso and radish

7. Accompany with pita bread or roomali roti.

Dhai Kebab

Hi their.... hope you enjoyed my past blogs, please do write me what you are thinking and please do share your expectations also so that I can work on them and bring you the best.

Today I bring a very special and delicate dhai kebab; it’s yummy, creamy and rich preparation from mughlai cuisine.  I am sure you will like this recipe, so here it is please enjoy…….

DHAI KEBAB

 

Servings- 33 pieces 

INGREDIENTS

Hung curd (full cream)                    500 gms

Paneer                                                60 gms

Crushed cashew nut                         2 tbsp

Cornstarch                                         1 tbsp

Cilantro roots                                     1 tbsp

Ginger                                                 1 tbsp

Green chili                                          ½ tbsp.

Crushed black pepper                      1 tsp

Salt                                                      1 tsp

Panko breadcrumb                           to roll

Method-

1.     Take I kg of yoghurt in a thin wire mesh strainer and leave for overnight to drain whey out and it will give approximately yield of 500 grams.

2.     Grade paneer and keep aside.

                                            

3.     Fine chop cilantro roots, ginger and green chilies and keep aside.

                                

4.     Crush Cashew nut and keep aside.

                               

5.     Take a mixing bowl, add all the ingredients and nicely mix the mixture.

6.     Make equal size balls and roll them in panko breadcrumb and give them shape.

7.     Deep fry them in 350 F oil and place them over absorbent paper to avoid excess oil. Or if you want to be health conscious then grill it on griddle.

8.     Serve  with salad  and chutney.