iCookiPost

Ingredients:

1. Carrot (cut lengthwise) – 4 cups
2. Chilly powder – 2 tsp
3. Turmeric powder – 1 tsp
4. Asafoetida powder – 1 tsp
5. Fenugreek seed powder – 1/4 tsp
6. Fenugreek seeds – 1/4 tsp
7. Mustard seeds – 2tsp
8. Curry leaves
9. Vinegar – 2 tsp
10. Lime juice – 1 tsp
11. Salt
12. Water – 1 1/2 cup
13. Gingelly oil – 1/4 cup

Preparation:

1. Marinate carrot with 1tsp chilly powder,turmeric powder,asafoetida powder,fenugreek powder,salt and keep aside for 1 hour.
2. Heat oil in a pan.splutter 1 tsp mustard seeds,fenugreek seeds,curry leaves and add 1 tsp chilly powder to it and saute well.
3. Add water to it and once it starts boiling turn off the fire.
4. Add vinegar,limejuice and salt to it and mix well.
5. Once it is cool, Add carrot pieces to it and mix .
6. Finally Add powdered mustard to it.
7. Store in an air tight container and shake well to get mixed.
8. Keep in the refrigerator and Pickle is ready to serve after 3 days.

(Don’t use coconut oil, bcos once you keep in the refrigerator oil becomes hard.)

Ingredients:

1. Potato – 250 gms
2. Gingelly Oil- 3tbsp
3. Mustard seeds -1tsp
4. Garlic(cut into small pieces) -6 flakes
5. Kashmiri chilly powder -2 tbsp
6. Coriander powder -1/4 tsp
7. Jeera powder -1tsp
8. Amchur powder -1/2 tsp
9. Garam masala -1/2 tsp
10. Turmeric powder -1/2 tsp
11. Asafoetida powder – a pinch
12. Tomato paste – 3 tbsp
13. Salt – 2 tsp
14. Vinegar -2 tsp

Preparation:

1. Boil potatoes and peel off the skin and cut it to small pieces.
2. Heat gingelly oil in a pan and splutter mustard seeds.
3. Add garlic and fry till light brown.Add all masala powders and fry for 2 mins without burning.
4. Then add tomato paste,Asafoetida and salt .Add the potato pieces and stir to combine and finally add vinegar to it.
5. You can add salt as per your taste..Potato pickle is ready to serve……