Namaskar
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It's winter season
different types of vegetables are available
Today we'll prepare navrang
acchar from vegetables
Have it with any meal and
it will double the fun
and prepare acchar once
and enjoy for 4-5 months
let's get started
To prepare navrang, take these vegetables
150 grams of Turnip (salgam)
200 grams cauliflower
150 grams of radish
100 grams of karela
150 grams carrots
150 grams of turmeric
100 grams beans
100 grams ginger
100 grams green chilli
all of them together is 1.25 grams
To prepare pickle first
we have to chop them
discard heads of karela from both sides
and slice it
We have thoroughly washed the vegetables
and allowed them to dry
Now cut raddish
first peel the cover
Cut the raddish into 1/2 inche pieces
cut the pieces as you please
but Iam making long pieces
Now take carrots
Peel the carrots
Carrots are ready
cauliflower
these are done too
now beans
turnip
We have cut all the vegetables
Now we will blanch them
Cut chilies and haldi later
To blanch, add enough
water to the cooking vesel
so that the vegetables
stay immesered in it.
cover and wait for water to boil
Water is boiling
we have added all the chopped veggies
keep the flame high
Cover the veggies
and cook for correct 3 minutes
meanwhile, cut the chilies and Haldi
Ginger and raw haldi are very healthy
they are must included ingredient
3 minutes have passed
We have blanch the
vegetables, turn off the heat
and strain the vegetables
place a sieve over a bowl
invert the vegetable bowl into the sieve
lay a cloth over a tray
water drained out from the vegetables
Spread the veggies on the layed cloth
Keep them under sun fro 2 hours
or for 1 hour under the fan
I'll dry them under the fan
spread them as much as you can
Ensure there is no moisture left
we don't have to dry them too much
Leave them to dry and then we'll proceed
we have dried the vegetables under the fan
its been 1.5 hours
They have completely dried out
Pick them up on your hands and
you will see no water content
we don't have to dry it too much
prepare pickle
prepare masala for pickle
take a pan
add 1/3 cup of yellow mustard
or 6 tbsp of mustards
Dry roast for 1 minute over medium flame
we want spices moisture-free
you can also dry it under bright sun light
you can use black mustard
or rai instead
After a minute, take it out in a bowl
now add 1/4 cup of fennel seeds
2 tbsp of methi seeds
and 1 tsp of cumin
Dry roast them briefly
for 1 or 1.5 minutes
till the spices become fragrant
it is aromatic now
it is nicely roasted
with in 1.5 minutes masalas are ready
mustards are cool enough
add them to the mixer jar
and grind coarsely
and here its done
now grind other spices
grind coarsely
it's done too
take a pan
add 1 cup of mustard oil
for pickle mustard oil is best
heat the oil till the smoke comes out
to get rid of mustard oil bitterness
heat the oil well
and the bitterness will fade
if you don't have any
problem with the bitterness
then do not cook it too much
just enough to roast the masala
smoke is rising from the oil
it is well heated
turn the flame low
and allow the oil to cool down a little
otherwise spices will
burn if you add it now
the oil has cooled down
smoke isn't coming from it
now add 1 tsp of carom seeds to it
1/2 tsp of hing
1 tsp of black pepper
it will enhance the pickle taste
1 tbsp of turmeric powder
mix welll
add vegetables to the oil
the flame is off.
add raw haldi
ginger and green chilies
add other spices
1 tsp of kalongi (optional)
It is good for pickle
3 tbsp of salt
or as per your taste
1 tbsp of black salt
Black salt is good for pickles taste
add 1/4 cup of kashmiri red chili
it is very less spicy and
gives nice color to pickle
mix everything well.
yellow mustard (roasted & ground)
Fennel, cumin, and fenugreek seeds,
mix well.
at last add 1/2 cup vinegar
it will enhance the pickle taste
and pickles shelf life extents
I'm using the same vineger
used for preparing chow mein
You can use any vinegar for pickle
you can use apple cider
Navrang Pickle is ready
It won't be as good right now
if you will have it after 3-4
days then you will love it
till then all the spices will puff
and the vegetable will absorb the spices
after 4 days, the pickle
turned out delicious
it appeared a little dry to me
then I heated 1 cup oil similarly as before
and allowed it cool and added to pickle
now the oil in the pickle
is of sufficient amount
no need to add any oil
store it in any container
you will see the oil
will settle at the bottom
while taking it out
stir the pickle once
well mixed pickle will come out
you will love this pickle
you can enjoy it for 6 months
when blanching
boil the water first
and then add vegetables
Cover and cook for only 3 minutes
and immediatly strain the vegetables
Next heat the oil prepare the masala
and pickle is ready
So, prepare and enjoy it.
and share your experience with me.
You can also suggest new recipes
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