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Carrots Cauliflower,turnip Pickle
Carrots Cauliflower,turnip Pickle

Before you jump to Carrots Cauliflower,turnip Pickle recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

You already understand that, to achieve true health, your diet needs to be well balanced and wholesome and you need to get a good amount of exercise. Sadly, there isn’t constantly enough time or energy for us to really do the things we want to do. Going to the gym isn’t something people decide to do when they get off from work. We want a yummy, greasy burger, not an equally tasty salad (unless we’re vegetarians). You will be happy to discover that becoming healthy doesn’t have to be hard. If you are conscientious you’ll get all of the activity and healthy food choices you need. Here are some ideas to be as healthy as possible.

Be sensible when you do your food shopping. If you make smart decisions when you are buying your groceries, you will be eating better meals by default. At the conclusion of your day do you really want to deal with crowded grocery stores and long waits in the drive through line? You want to get home quickly and have something good. Fill your pantry shelves with wholesome foods. This makes it simple to have a great meal–even if you want something junky–because you’ll be eating something that is naturally better for you than anything you’d buy in a hurry at the store or in the fast food joint.

There are all kinds of things that you can do to get healthy. Extensive gym visits and directly defined diets are not always the solution. Little things, when done every single day, can do plenty to enable you to get healthy and lose pounds. Make smart choices every day is a great start. Wanting to get in as much physical activity as possible is another. Remember: being healthy isn’t just about reducing your weight. You need your body to be powerful too.

We hope you got benefit 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 do it.

The ingredients needed to cook Carrots Cauliflower,turnip Pickle:
  1. Get 500 grams cauliflower
  2. Use 500 grams turnips
  3. Prepare 500 grams carrots
  4. You need 1 cup regular vinegar
  5. Get 400 grams powdered or grated jaggery
  6. Get 3-4 pieces each of 2 inch ginger
  7. Provide 23-25 medium sized garlic cloves
  8. Prepare 2 medium onions or 150 grams onion or ¾ to 1 cup roughly chopped onion
  9. Use 1 cup mustard oil or 250 ml mustard oil
  10. Provide 6 teaspoon red chilli powder (lal mirch powder)
  11. Provide 4 teaspoon garam masala powder or punjabi garam masala
  12. You need 2 teaspoon powdered mustard seeds
  13. Provide 8 teaspoon salt
Steps to make Carrots Cauliflower,turnip Pickle:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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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