Different types of Pickle's can be made with vegetables season wise, which can be stored and eaten for 5-6 months. In this category I present you, radish pickle recipe.
7. Store this in a jar and enjoy this pickle and parantha.
Pickled Radishes :
- 2-3 Radish (mooli)
- 2 tablespoon Oil
- 2 tsp salt
- 1/2 tsp red chilli powder
- 1/4 tsp heeng (asafoetida) powder
- 2 tbsp mustard seeds (rai)
- 2-3 dry red chilli (sukhi lal mirch)
- 1/2 tsp kalongi
- 1/4 cup coriander (hara dhaniya)
- 1 tbsp jeera
- 1 tbsp dry mango powder ( Amchoor powder )
How to make Pickled Radishes.
- Wash, dry , peel and cut radishes into long - thin pieces.
- Add 3/4 tsp to the radishes pieces, keep salt and haldi applied radishes on a tray.
- Keep the tray slightly vertical for 1 hour so that water drains out from the radishes and flows down words.Different types of Pickle's can be made with vegetables season wise, which can be stored and eaten for 5-6 days. In this category I present you, radish pickle recipe.
- Remove this water extracted from the radishes.
- After water is dried up from radishes, they are ready to be used to prepare the pickle.
- Pour oil in a frying pan add rai, jeera,hing, kalonji and sukhi lal mirchi in it.put radishes in hot oil and fry for 2 minutes now add tumeric powder, red chilli and some dry mango powder and salt to radishes, mix proper and turn the flame off.
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