CAULIFLOWER AND CARROT PICKLE

Beginners in cooking do not like the thought of preparing a pickle at home.
It brings to mind a tedious and elaborate process. But here is a pickle which is very easy to make and can be prepared very quickly.
This pickle can be stored for 5-6 months and goes very well with Parathas.

DURING PICKLE PREPARATION ALL THE INGREDIENTS AND  VESSELS SHOULD BE COMPLETELY DRY .
EVEN A SMALL AMOUNT OF MOISTURE CAN SPOIL THE PICKLE WHEN STORED.

CUT VEGETABLES

THE MASALA

MASALA MIXED WITH VEGETABLES

PICKLE READY AFTER A WEEK

INGREDIENTS
4 cups cauliflower
1 cup carrot
1/2 cup lemon juice
1/2 cup mustard powder (grind whole mustard seeds to get mustard powder)
1/2 cup salt
1/2 cup red chilli powder
1/2 cup groundnut oil or til oil
1 tsp haldi /turmeric powder
1/4 tsp hing/asafoetida


METHOD

• Wash and cut the cauliflower and carrot into small pieces and spread it on a cloth and allow to dry. 
• In a bowl mix all the ingredients and then mix the cauliflower and carrot pieces.
•  Fill  into a glass jar and keep it aside.
• After 2 days mix the mixture in the jar.
• The vegetables get seasoned and the oil starts floating on top.  
• The pickle will be ready to eat in a week's time.

Didn't I tell you it's simple ? :)
Do try it and let me know how you relished it!

TOMATO PICKLE

INGREDIENTS

1 kg firm ripe tomatoes
2 tsp salt
2tsp red chili powder
1/2 tsp turmeric
1 1/2 tsp mustard
1/2 tsp methi (fenugreek seeds)
1/4 tsp hing (asafoetida)

FOR TEMPERING

5 tbsp oil
1 tsp chana dal ( split bengal gram)
1 tsp  mustard
1/4 tsp methi 
1/4 tsp hing
2 dry red chillies


METHOD

• Wash the tomatoes and wipe them dry.
• Chop them into small pieces and allow to cook in a wide pan  after adding salt and turmeric.
• Cook till reaches a semi solid consistency.
• Roast the mustard and methi separately and powder it along with chilli powder and hing.
• Mix it to the tomato paste.
• Now temper the tomato paste.
• Heat oil. Add mustard and allow it to splutter,
• Add chana dal, hing, methi ,red chillis and curry leaves.
• Add it to the tomato paste.
• Allow to cool and fill it in a clean and dry bottle.
• 
  

This pickle can be stored for 2-3 months and longer if stored in the refrigerator

PRECAUTIONS

Prepare the pickle in a dry area. Do not allow to come in contact with water.

Do not touch the ingredients with bare hands.

Always use a clean and dry spoon.