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Learn how to make at home with our Chef Varun Inamdar
Ingredients:
1 tsp Fennel Seeds
1 tsp Cumin Seeds
¼ tsp Fenugreek Seeds
¼ cup Mustard Oil
1 tsp Mustard Seeds
½ tsp Asafoetida
1 cup Cauliflower Florets
2 Carrots(cut into batons)
2 Radishes (cut into batons)
4 Green Chilies (slit)
3 inch Ginger (julienned)
1 tsp Black Salt
2 tsp Turmeric Powder
1 tsp Red Chili Powder
3 tsp Salt
2 tbsp Sugar
2 Lemon Wedges
3 tbsp Mustard Seed flakes/Rai Kuria
Learn how to make at home with our Chef Varun Inamdar
Ingredients:
1 tsp Fennel Seeds
1 tsp Cumin Seeds
¼ tsp Fenugreek Seeds
¼ cup Mustard Oil
1 tsp Mustard Seeds
½ tsp Asafoetida
1 cup Cauliflower Florets
2 Carrots(cut into batons)
2 Radishes (cut into batons)
4 Green Chilies (slit)
3 inch Ginger (julienned)
1 tsp Black Salt
2 tsp Turmeric Powder
1 tsp Red Chili Powder
3 tsp Salt
2 tbsp Sugar
2 Lemon Wedges
3 tbsp Mustard Seed flakes/Rai Kuria
Category
🛠️
LifestyleTranscript
00:00 Wondering what I'm cutting? I'm actually cutting some vegetables.
00:05 Not for a sabzi or a vegetable, but actually for a pickle that you can keep serving year long.
00:11 This is one of those instant pickles that actually work wonders throughout the year.
00:16 There are pickles for summer, there are pickles for winter.
00:18 But this one is an all season pickle.
00:21 In case you're heading to universities as students, make this and take it with you.
00:27 Instant Vegetable Pickle. Let's begin.
00:30 Now for the instant pickle, I'm using a bouquet of different vegetables.
00:33 I have Cauliflower, I have Carrots, I have Radish, I have fresh Lemons.
00:37 I have fresh Green Chillies and fresh Ginger.
00:40 We're going to cut these into little pieces.
00:42 Now, Cauliflower of course into florets, but each floret also I'm going to cut lengthwise.
00:47 Into either a half or a quarter depending on the size really.
00:50 Carrots, Radish could be cut either which ways, you can cut these into thick batons or thick strips.
00:55 Or into little roundels.
00:56 But for a pickle like this, I personally feel strips would work better.
01:01 If you want to kind of play with different shapes, cut one into strips, cut one into roundels.
01:05 Absolutely perfect.
01:07 Radish could be little batons.
01:09 Lemons could be quartered.
01:11 Removing the seeds very important.
01:13 I have Green Chillies.
01:15 And along with this, fresh Ginger.
01:17 Simple, let's begin.
01:18 5 things are cut and ready, let's move on to the sixth one.
01:25 And that is, fresh Lemon.
01:28 Let's cut this into a quarter to begin with, like so.
01:32 And then, I'm going to remove this corner off, like so.
01:37 This makes life absolutely easy.
01:41 And then, we cut this into another half like so.
01:44 This way, the membrane goes off completely.
01:48 That's where the bitterness of the Lemon lies.
01:50 And the seeds are also moved out.
01:52 Similarly, let's cut some more.
01:56 Let's move on to some spices.
01:58 For which of course, we need a wok.
02:00 And in that, let's begin with Fennel Seeds.
02:04 To Cumin.
02:05 And last but not the least, Fenugreek.
02:08 Let's dry roast these spices on medium flame.
02:10 And then grinding roughly is going to help in opening up all the flavours...
02:14 ...and essential oils of the spices.
02:16 Let's move this straight into the grinder.
02:19 And allow this to cool down completely.
02:24 With this, our spice mix is done and ready.
02:26 And of course, we have some more spices, but for now, we look good.
02:30 Let's move on to lighting the flame.
02:31 And to this, let's begin with Mustard Oil.
02:35 Another very quick thing for all of you, in case you are not the ones to like Mustard Oil.
02:40 You can use any oil of your choice.
02:41 The oil that we generally use in our homes is absolutely about perfect.
02:45 Let's begin with Mustard for now.
02:47 Immediately followed with Asafoetida and the vegetables.
02:52 Cauliflower.
02:54 Carrots.
02:55 Radish.
02:56 Chillies.
02:57 Ginger.
02:59 I'm holding up the lemons for now, because I do not want the pickle to turn bitter.
03:03 Let's give all of this a quick mix.
03:05 The idea of putting this on flame is not cooking.
03:10 Please understand the fact that this is not some Sabzi or some vegetable or some Bhaji.
03:14 This is a pickle which we are going to keep year long.
03:17 The idea is to remove a little bit of moisture because of the heat.
03:21 If you have sun right on your heads, you can also keep this out in the sun for 2-3 days.
03:28 But it's an instant pickle, it's going to just keep the way it is, perfectly through the year.
03:33 So you do not have to worry.
03:35 Do all of this on high flame which is very important.
03:37 At this stage, I've increased the flame.
03:39 Stir fry this literally on high flame for a minute.
03:42 And that's about it.
03:44 Then we start adding in the rest of the things.
03:46 And your pickle is done and ready.
03:47 Let's quickly do that.
03:48 Let's add in the spice mix that we just kind of roughly ground.
03:51 Moving on to Black Salt, Turmeric Powder, Red Chilli Powder, Table Salt, your regular White Salt, Sugar, Lemons.
04:03 And finally, one unique ingredient.
04:05 This is basically called Kuria.
04:08 These are basically flakes which are from the seeds of Mustard.
04:13 And you also get Fenugreek Kuria which is Methi Kuria.
04:16 Let's add this to the pickle.
04:18 And mix all of this well.
04:22 At this stage, the flame is still kind of on because we want all of this to mix beautifully well.
04:28 We allow this to kind of just settle little bit in the oil, in the masalas, in the sugar, in the salt.
04:38 And that's important because it's an instant pickle.
04:40 Of course, it's going to stay refrigerated for the rest of the year.
04:44 And the flavour will keep getting intensified.
04:47 But for now, this is just about perfect.
04:48 And like I said, if you can get some Sun, you can keep this out in the Sun of course, in the bottle.
04:55 Or in a jar and you can just place it in the sunlight.
04:58 2 suns, just about perfect.
05:01 When I say 2 suns, it means 2 afternoons, you keep it out in the Sun and that's just about perfect.
05:06 For now, let's transfer this in a bottle.
05:09 With this, our homemade instant pickle, which is going to stay year-long refrigerated is done and ready.
05:15 Now, for all the students who wish to make this at home,
05:19 in case you think the whole list of pickling spices and salts and sugar is too long.
05:25 Easy way out, buy a packet of pickled spices.
05:29 Mix it in the choice of vegetables, add a little bit of oil.
05:33 Taste it, in case you think you need to add a little salt and sugar, adjust the taste.
05:38 But otherwise, make this and send it to all your uncles and all your aunties and all your folks,
05:43 in all your family groups, once this is done and ready.
05:46 To a reply for a good morning in your family groups, send this picture.
05:51 Bye for now.
05:52 To a reply for a good morning in your family groups, send this picture.
05:57 Bye for now.