The perfect Mix Gajar, Lemon & Hari Mirch Achar recipe for you. #HappyCookingToYou #FoodFusion
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Gajar,Lemon & Hari mirch Achar
Recipe in English:
Ingredients:
-Methi dana (Fenugreek seeds) ½ tbs
-Zeera (Cumin seeds) 1 & ½ tbs
-Saunf (Fennel seeds) 1 & ½ tbs
-Sabut kali mirch (Black peppercorns) 1 tbs
-Ajwain (Carom seeds) 1 & ½ tsp
-Raidana (Mustard seeds) ½ tbs
-Sabut dhania (Coriander seeds) ½ tbs
-Kalonji (Nigella seeds) ½ tbs
-Namak (Salt) 1 & ½ tbs or to taste
-Lal mirch powder (Red chilli powder) 1 & ½ tbs or to taste
-Haldi powder (Turmeric powder) ½ tbs
-Kala namak (Black salt) 1 & ½ tsp
-Lemon 14-15 (washed)
-Hari mirch (Green chillies) 20-25 (washed)
-Gajar (Carrots) ½ kg (washed & peeled)
-Sarson ka tel (Mustard oil) 1 litre
Directions:
-In frying pan,add fenugreek seeds,cumin seeds,fennel seeds,black peppercorns,carom seeds,mustard seeds,coriander seeds,nigella seeds and dry roast until fragrant.
-Let it cool.
-In spice mixer,add roasted spices and grind coarsely.
-Add salt,red chilli powder,turmeric powder and black salt,mix well & set aside.
-Wash lemon,green chillies and carrots thoroughly 2-3 times and pat dry completely.
-Cut lemon wedges and deseed them,slit green chillies and cut carrots into thick julienne or in desired size & length.
-In dry & clean jar,add lemon,green chillies,carrots, and coarsely ground spices,shake well and rest it for few hours.
-In wok,add mustard oil and bring it to smoke point,turn off the flame & let it cool.
-In jar,add mustard oil and mix well.
-Cover tightly and keep in sunlight for 3-4 days (shake occasionally).
Tip:
-Oil must be enough to dip all vegetables. Add more if it looks dry.
-Store in sterilize/clean & completely dry jar.
-Can be stored for up to 6 months.
-Always use a clean spoon.
Recipe in Urdu:
Ajza:
-Methi dana (Fenugreek seeds) ½ tbs
-Zeera (Cumin seeds) 1 & ½ tbs
-Saunf (Fennel seeds) 1 & ½ tbs
-Sabut kali mirch (Black peppercorns) 1 tbs
-Ajwain (Carom seeds) 1 & ½ tsp
-Raidana (Mustard seeds) ½ tbs
-Sabut dhania (Coriander seeds) ½ tbs
-Kalonji (Nigella seeds) ½ tbs
-Namak (Salt) 1 & ½ tbs or to taste
-Lal mirch powder (Red chilli powder) 1 & ½ tbs or to taste
-Haldi powder (Turmeric powder) ½ tbs
-Kala namak (Black salt) 1 & ½ tsp
-Lemon 14-15 (washed)
-Hari mirch (Green chillies) 20-25 (washed)
-Gajar (Carrots) ½ kg (washed & peeled)
-Sarson ka tel (Mustard oil) 1 litre
Directions:
-Frying pan mein methi danan,zeera,saunf,sabut kali mirch,ajwain,raidana,sabut dhania aur kalonji dal dein aur khushhbu anay tak dry roast ker lein.
-Thanda ker lein.
-Spice mixer mein roasted spices dal ker coarsely grind ker lein.
-Namak,lal mirch powder,haldi powder aur kala namak dal ker ache tarhan mix karein & side per rakh dein.
-Lemon,hari mirchein aur gajar ko 2-3 dafa dho lein aur completely pat dry ker lein.
-Lemon ko wedges mein cut ker ka deseed ker lein,hari mirch mein slit laga lein aur gajar ko thick julienne or desited size & length mein cut ker lein.
-Dry & clean jar mein lemon,hari mirch,gajar aur coarsely ground spices dal ker ache tarhan mix karein aur kuch hours kliya rest dein.
-Karhai mein sarson ka tel dal ker smoke point anay tak paka lein,chulha bund ker dein & thanda ker lein.
-Jar mein sarson ka tel dal ker ache tarhan mix karein.
-Tightly dhak dein aur sunlight mein 3-4 din kliya rakh dein (shake occasionally).