Restro Recipe

हरे लहसुन और हरी मिर्च का अचार  Green garlic pickle is a flavorful, tangy and spicy pickle that is prepared with raw garlic and spicy green chilli. This is a yummiest and perfect way to take green garlic. This pickle needs less oil in comparison of other pickles. It is very easy and simple recipe to make.  You can find green garlic easily in winter season. This green and raw garlic is full of nutritions. This pickle is prepared by preserving green garlic and green chilli in mustard oil and spices. To keep it last long, add salt in good amount as it work as preservative. If done properly then this achar stays easily for minimum a year or till it lasts. This lip-smacking achar goes well with almost anything. You can serve it with any type of paratha or roti, dal and rice as a side dish. Here we have got a very simple and delicious pickle recipe. Ingredients: 200 gm. Green garlic 100 gm. Green chilli 4 tbsp. fennel seeds 2 tbsp. rai 2 tbsp. turmeric powder 1 tbsp. kalonji seeds 1 tbsp. re

Amla ki launji | Sweet Amla Chutney Amla ki launji (आँवला की लौंजी ) is a nutritious and sweet pickle or chutney. This healthy accompaniment is tasty and can be taken with paratha or bread. It is a quick and easy recipe. Amala launji's core ingredient is Amla (gooseberry).  Amla is a specialty of winter season. You can eat amla in the form of pickle, murabba or candy. This is an oil free pickle. As we all know that Amla is a rich source of Vitamin C and has lot of health benefits. Daily consumption of amla can boost your immunity due to its high concentration of vitamin C. Amla increases your hemoglobin level, red-blood cells count and purifies blood. Amla is also rich in anti-oxidants, which help fight free radicals that are responsible for early ageing. 

Heeng ka Achar (हींग का अचार) is an aromatic, tangy and spicy pickle that is prepared with raw mangoes and flavored with heeng. This is a perfect way to preserve raw mangoes. This pickle needs less ingredients in comparison of other pickles. When you open the jar, the aroma of heeng and raw mango will please you. It is very easy and simple recipe to make. The mango slices are coated with salt, chilli powder and hing. To keep it last long, add salt and heeng in good amount as they work as preservative. If done properly then this hing ka achar stays easily for minimum a year or till it lasts. For 1 kg raw mango use approx. 100 gm. salt. It has no preservative like vinegar so keep the raw mango pieces in direct sunlight till all the moisture evaporates. As good quantity of Hing is added in this pickle, it is also very good for digestion.  This lip-smacking achar goes well with almost anything. You can serve with any type of paratha, mathari, namakpare or poori. It can be also se

Green Peas pickle also known as matar ka achar in North Indian cuisine is a mouthwatering pickle with health benefits. This tangy, delicious pickle is a winter special pickle as it is only available in winter season. This is very simple to make and something different to make and serve. Green Peas are packed with several vital benefits. Compared to other vegetables such as carrots, peas have higher levels of protein. In addition, peas are a good source of dietary fiber, Vitamin A, iron, folate, thiamin, Vitamin C and manganese. This pickle is a delightful accompaniment to spice up your meal. This pickle is prepared by preserving matar in mustard oil and spices. We all love having to be a jar of pickle on our dining table. You can serve this with paratha, puri or pulao. Ingredient: 500 gm. Matar (Green Peas) 1 cup tablespoon Mustard oil 1 teaspoon Red Chilli Powder 2 tablespoon Salt 1 teaspoon Haldi (Turmeric Powder) 2 teaspoon Saunf (Fennel Seeds) 1 tablespoon Sarson

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 table

Gobhi Gajar or Matar ka achar (Cauliflower carrot and peas pickle) is very popular winter special pickle of North India. This Punjabi style pickle is a delightful accompaniment to spice up your meal. This pickle is prepared by preserving gobhi, gajar or matar in mustard oil and spices. There are many different variations of this pickle like ‘gobhi gajar ka achar’, ‘gobhi gajar aur shalgam ka achar’ and ‘gobhi gajar aur adrak ka achar’. There are lots of delicious and spicy varieties. Here I have made gobhi, gajar aur matar ka achar. This can be served with paraths, puri, dal chawal or khichadi. So have a look on this recipe. Ingredients: 500 gm. Gobhi (Cauliflower) 500 gm. Gajar (Carrot) 1 cup Matar (Peas) 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: Rinse and chop the cauliflower to medium florets.

Lal Mirch ka Achar (Red Chilli Pickle) is famous North Indian pickle which is stuffed with spices. This is hot, spicy and yummy pickle. This ‘Bharwan Lal Mirch ka Achar’ can be served with your favorite parathas. This is a delightful way to spice up your meal. Winter season is good for making various pickle like mooli ka achar , gajar ka achar . Red chilli pickle is one of them. This is Banarsi style stuffed red chilli pickle recipe. So have a look on this recipe. Ingredients: 500 gm. Red Chilli  ½ cup Mustard Seeds          ¼ cup Salt 2 tbs. Turmeric Powder 1 cup Mustard Oil 1 tbsp. Fennel Seeds (Saunf) Instructions: Wash the chilies and wipe them using a cotton cloth. Dry them for 2-3 hours on a kitchen linen in direct sunlight or leave for overnight. There should be no moisture on them. Remove the stalk of the red chillies cutting around the base of the stalk. Make a slit in the center of each chilli using a knife. Grind mustard seeds and fennel seeds in a b

Gajar ka achar (Carrot Pickle) is a spicy, tangy condiment which is prepared with red carrots and spices in winter season. This can be served with parathas, dal or rice. This is an instant version of pickles. Canned or packed pickles have many preservatives so prepare them at home. This is really easy to make. This pickle stays good for about 4 -6 weeks if handled with moist free spoon. There are so many varieties of this pickle. You may add many kinds of vegetables like cauliflower, ginger, radish (mooli), turnip (Shalgam) or green chillies. Ingredients: 3 gajar (Carrots) 1 tablespoon Mustard oil 1 teaspoon Red Chilli Powder 1 teaspoon Salt 1/2 teaspoon Haldi (Turmeric Powder) 1 teaspoon Saunf (Fennel Seeds) 1 teaspoon Sarson (Mustard Seeds) Instructions: 1. Wash and peel the carrots. Chop them into 1 and ½ inch long pieces. Dry them for 2-3 hours on a kitchen linen in direct sunlight or leave for overnight. There should be no moisture on them. 2. Grind must

Mooli ka Achar is very simple and quick recipe. This is special and tangy pickle for winter season. Here we have got a very simple and delicious Mooli ka achar. You can eat this with all type of parathas. Ingredient: Mooli (Radish)             500 gm. Mustard Seeds              ½ cup Salt                                ¼ cup Turmeric Powder          2 tsp. Red chilli powder         1 cup Fennel Seeds (Saunf)   1 tbsp. Green chilli                   50 gm. Instructions: Wash and peel all radish and chilli. Wipe them using a cotton cloth or air dry them for at least 5 hours. Cut radish into oval shape. You can cut into julienne (2 inch long pieces) if you want. Make a slit in the center of each chilli using a knife. Grind mustard seeds and fennel seeds in a blender to make a coarse powder. Take all radish pieces and chillies in a bowl. Mix with mustard seeds and saunf powder. Add salt, turmeric powder and red chilli powder. Mix well. Fill the pickle in clean g

Pickles (Achar) are essential part of our food. Bharwan hari mirch ka achar (Green Chilli Pickle) is very famous in North India and Rajasthan. We all love having to be a jar of pickle on our dining table. In this recipe green chilli is pickled with mustard seeds and mustard oil. Here we have got a very simple and delicious green chilli pickle. Ingredients: Green Chilli                  500 gm. Mustard Seeds             ½ cup Salt                                 ¼ cup Turmeric Powder         2 tsp. Mustard Oil                   1 cup Fennel Seeds (Saunf)   1 tbsp. Instructions: 1. Wash the chilies and wipe them using a cotton cloth. 2. Make a slit in the center of each chilli using a knife. 3. Grind mustard seeds in a blender to make a coarse powder. 4. Mix ground mustard seeds, saunf, salt, turmeric powder and 1/2 cup mustard oil in a bowl. 5. Fill this masala in the slit of the chilies and arrange the chilies in a large bowl. 6. Add remaining oil in the bowl a