Tasty and Easy Recipes

Ingredients:
1 Kg small Onions,
10 teaspoons coarse mustard powder
8 teaspoons aniseed powder
4 teaspoons white cumin powder
2 teaspoons ground spices
3 teaspoons Red chili pepper
7 teaspoons Salt  for onions
2 teaspoons Turmeric
1 teaspoon Onions seeds
Juice of 2 Lemons
4 teaspoons amchoor
5 to 6 teaspoons Salt  for the masala
1 1/2 cups Oil (Tel) (for narrow bottle)
1 teaspoons Black Salt

Method:

1. Peel the brown layer from the onions.
2. Slit into four, keeping intact at the base.
3. Rub 7 teaspoons salt on the onions and keep for 4 hours overnight.
4. Heat the oil till smoky and cool.
5. Throw the water of the onions and wet all the ground ingredients with lemon juice and 1/4 cup of oil.
6. Fill the masala in the onions and pack in a tall jar.
7. Then pour the rest of the oil over them.

Put 1 teaspoon salt on top and keep aside for 12 days and serve.

Ingredients:

( 296JA2YAATZB )
25 Okra pods
1 cup Lemon  juice
4 teaspoons Salt  for lemon juice
2 teaspoons fenugreek seeds
2 teaspoons Red chili pepper
2 teaspoons mustard powder
1 teaspoon Turmeric powder
1/4 teaspoon asafoetida
2 teaspoons Cumin Seeds
8 teaspoons Salt  for masala
A few curry leaves

Method:
Remove the ends, head and tail of each Okra and slit on one side.
Mix salt with all the ground spices and wet with a little juice.
Fill the spices in the Lady fingers.
Heat the oil and fry curry leaves and asafoetida for one minute.
Remove from the fire, put Okra and the rest of the lemon juice and 4 teaspoons salt.
Cook till it boils.
Cool, put an airtight jar. Keep it for 3 days

Ingredients:

1/2 kg Turnips (Shalgam)
1/2 kg Carrots (Gajar)
1/2 kg Cauliflower (Phool gobi)
1 cup Oil (Tel)
2 teaspoons Turmeric (Haldi)
2 teaspoons Red chili pepper (Lal Mirchi)
6 tsps ground Mustard seeds (Rai/Sarson)
Salt (Namak) to taste

Method:

1. Clean and cut vegetables into big pieces and boil for 5 minutes.
2. Put in a basket to drain well and then dry with a clean cloth.
3. Mix ground mustard seeds, turmeric, Red chili pepper , salt and oil together into the boiled vegetables.
4. Put in a clean jar and keep it in the sun for 4 days, shaking the pickle once or twice daily.
5. Serve after 1 week