Gobhi Ka Achar | Cauliflower Pickle

Gobhi Ka Achar (Cauliflower Pickle) is a famous North Indian pickle and prepared mostly during winters as it is easily available during this season. The special thing about cauliflower pickle is that you do not have to wait for long for it. This pickle is prepared with cauliflower florets, mustard oil and lots of spices. This Punjabi style pickle is a delightful accompaniment to spice up your meal.

The recipe is quite easy to make but you have to be careful in few things. The main process of this pickle is blanching and drying. The drying part can be done in sunlight or in shade. Gobhi should be completely dried otherwise it will ruined.

The cauliflower pickle goes amazingly well with almost everything. You can serve this with rice, roti or puri. You can also enjoy with all the stuffed parathas which we usually make during winters.

Course: Side Dish
Cuisine: North Indian
Prep Time: 10 minutes
Cook Time: 5 days

Ingredients:

500 gm. Gobhi (Cauliflower)
1 cup tablespoon Mustard oil
1 teaspoon Red Chilli Powder
2 tablespoon Salt
1 teaspoon Haldi (Turmeric Powder)
2 teaspoon Saunf (Fennel Seeds)
2 teaspoon Sarson (Mustard Seeds)
½ cup White vinegar

Instructions:

Cut off the stalk from cauliflower and make small size florets. Rinse properly with water.

Boil the water in a deep pan. Add cauliflower florets. Stir and blanch for 2 to 3 minutes till just soft.

Drain the blanched florets with the help of strainer.

Spread all the cauliflower on a kitchen linen. Dry them for 3-4 hours in direct sunlight or leave for overnight. There should be no moisture on them otherwise it will spoil.
Grind mustard seeds and fennel seeds in a blender to make a coarse powder.
Take all florets in a bowl. Add mustard seeds, saunf powder, salt, turmeric powder, red chilli powder and vinegar.

Then add mustard oil. Mix well.
Fill the pickle in clean glass jars.
Cover the jar and keep in sunlight for 3-4 days. Mix it occasionally, around once a day.
The pickle is now ready to use. Serve with any type of stuffed paratha.

Tips:

Use fresh cauliflower that has no odor and worm.
If you want, you can reduce the amount of oil.
Vinegar works as a preservative and increases the shelf life of pickle so don’t skip it.
Store in a glass or ceramic jar. Avoid plastic containers.
Container should be moisture free and clean. You can keep under the sun for an hour.
You can add jaggery to give a sweet taste.
You can add methi seeds (Fenugreek seeds) and lemon juice.
Always use clean and moisture free spoon.
You can keep this in refrigerator.

Comments

Tinda Curry | Tinde ki Rasili Sabzi

Tinda curry (टिंडे की रसीली सब्ज़ी) is a healthy and vegan recipe from North Indian cuisine. It is prepared with tinda, tomatoes and spices. It is a no onion no garlic recipe. It is much similar to lauki (bottle gourd) in taste and texture. It can be cooked in pressure cooker or in instant pot. Tinda curry is a quick and easy to make recipe. Tinda which is also known as round gourd or apple gourd is available during summer season. This vegetable is very healthy and nutritious like lauki. It is high in water content and fibre. This recipe is good for diabetic and heart patients. It cures constipation and helps in weight loss. Tinda can be cooked as a curry, stuffed or dry vegetable. To make tinda curry, tindas are peeled, chopped and cooked with tomatoes and spices like turmeric powder, red chilli powder, coriander powder and amchoor powder. It can be cooked in onion tomato based gravy. Some people add potatoes along with tinde. The addition of tomatoes gives it a tangy fla...

Cheese Stuffed Appe

Cheese Stuffed Appe | Cheesy Appam Cheese stuffed appe is a delicious, tempting and mouthwatering breakfast recipe. It’s a perfect breakfast option for cheese lover. It is easy to make and a unique variation of appe and of course a vegetarian recipe. Everyone likes appe so I thought to give a different variation to appe. The goodness of cheese makes them a perfect delight. To make appe, a batter is made with rava, curd and eno and tempered with red chilli powder, curry leaves and rai. You will need an appe or paniyaram pan. Pour this batter in pan and cooked until the outer layer become crunchy and properly cooked from inside. You may add any vegetables that you like or available in your kitchen. This soft and spongy appe will give you a burst of flavors. Cheesy twist makes this recipe perfect to serve for guests. You can impress them with this delicious dish. You can serve this for breakfast, weekend parties, get together or as an evening snack. These cheesy appe can be served wi...

Potato coins with cheese dip

Potato coins with cheese dip Crispy Poha Potato coins are delicious, crispy snacks and appetizer recipe that is prepared with poha, potatoes and spices. This is a vegan recipe. This is a deep fried and easy recipe. These pops or nuggets are an all-time favorite snack. This is a good option for weekend or any occasion. You may also add these in your party menu. To make this recipe, poha is washed and soaked in some water and mixed with boiled potatoes and spices like black pepper powder, red chilli powder, garam masala, amchoor powder, chaat masala and herbs. Herbs give an aromatic flavor to these coins. The addition of poha gives some crispiness. You can make it without investing too much time and effort. Potato coins can be served with green chutney and tomato ketchup. Here I have prepared cheese dip. These pops can be made for breakfast or evening snacks. These can be served as appetizer or snacks. So now let’s start the process of potato coin. Cuisine: Indian...

Kashifal ki Sabji | Kaddu ki Sabzi | Pumpkin Recipe

Kashifal or kaddu ki sabzi is a light and tasy recipe that is prepared with kashifal (pumpkin) and various basic spices. This is a no onion no garlic and vegan recipe. In North India, this is also very popular in the ‘Bhandaras’ so people often known as this bhandare wali kashifal ki sabji. This is one of the most frequently made North Indian dry veg. This kashifal is highly nutritious, rich in potassium, phosphorus, vitamins, minerals and high in dietary fiber. Kashifal (pumpkin) has very high antioxidant level and beta carotene. Kashifal ki sabji is simple, easy to make and does not need more ingredients. You can make khatti meethi kashifal ki sabji by adding sugar or jeggary. You can give ‘Khatta’ (Sour) taste by adding amchoor powder, imli or chopped raw mango. Methi dana (fenugreek seeds) are used in place of cumin seeds. They give an amazing flavor and aroma. Along with methi seeds we add basic spices like turmeric powder, coriander powder and red chilli powder. You can cook...

Malai Poori

Malai Poori | Malai Malpua Recipe | Ras Puri Malai poori ( मलाई पूरी ) is a sweet dessert that is very popular in North India, especially in Uttar Pradesh. It can be easily prepared at home. These fried pooris dipped in sugar syrup are delectable dessert for Festival or any other special occasion. Malai poori is prepared using all purpose flour, sooji, milk and obviously fresh malai. Malai pooris are deep fried in desi ghee and dipped in sugar syrup. They are flavoured with saffron and get a little bit sour taste from lemon juice. The process of making the malai puri takes long and requires patience. Here, pooris of malai, sooji and maida are deep-fried separately, then dipped in sugar syrup. Malai poori can be prepared in several ways depending on preference. This dish can be made with milk, khoya or milk powder. They are also served with rabri. Rabri accentuates the flavour of this recipe. Here I am sharing the malai poori recipe using fresh malai that we collect from milk. ...

Restro Recipe

Search This Blog

Potato coins with cheese dip