Carrot Pickle (Goan Style)
This recipe, was not learnt in Goa but much later, when I ate vinegar based pickles, I started exploring for more recipes. This has excellent sweet and sour flavor that comes from vinegar. Infact with some more spices in it, the same base sauce can be used to make meat based pickles as well. Especially chicken, I think boil it and then follow the recipe. My cousin, often eats the chicken pickle Goan style for his lunch stuffed in bread or bhakri. He says that he can live on this pickle for life, I cannot talk about that chicken pickle but am similarly fond of this carrot pickle. Make a wrap with any vegetable that you dont like and top it with pickle , you will love the tangy flavor this one brings out.
I served this rice bhakri. Made a roll using the bhakri, stuffed with spicy zhunka, fresh spring onions roughly chopped and loads of carrot pickle..it was the best wrap I have had till now..
Ingredients
1 cup carrot julienne
2 tspn ginger garlic paste
2 tbsp Apple Cider Vinegar (you can use any other vinegar, but I like the taste of Apple Cider)
1 tspn red chilli powder
1/2 tspn turmeric
salt to taste
2 tspn Canola Oil (or any other non flavor oil)
Method
1) Rub the carrots with salt and set it aside for 10-20 min or until you are done with the rest of the preparations
2) In a deep sauce pan, heat oil, add ginger garlic paste. Saute it
3) In another bowl, mix the vinegar, turmeric and chilli powder
4) Add the carrots to the pan and saute it for a minute
5) Add the Vingear mixture and let it simmer till the carrots become slightly cooked but yet have the crunch.
6) Remove from heat and let it cool down. Keep in a jar in refrigerator for 1 week.
Pictures- If you think the pictures have improved, I am definitely taking advantage of the rule of 1/3rd and some other tricks. Courtesy - Vaishali Sabnani
Canola Oil - I am using a lot of canola oil in my cooking offlate and am completely sold out. Though I have always used the oil in the past when not in India, this is the first time I used the oil here, courtesy my gift pack recieved from Hudson. Hudson have recently launched their canola oil in India. I would urge you to try it once to know the goodness. Am not paid for this review, the opinion is based on personal experience.
I served this rice bhakri. Made a roll using the bhakri, stuffed with spicy zhunka, fresh spring onions roughly chopped and loads of carrot pickle..it was the best wrap I have had till now..
Ingredients
1 cup carrot julienne
2 tspn ginger garlic paste
2 tbsp Apple Cider Vinegar (you can use any other vinegar, but I like the taste of Apple Cider)
1 tspn red chilli powder
1/2 tspn turmeric
salt to taste
2 tspn Canola Oil (or any other non flavor oil)
Method
1) Rub the carrots with salt and set it aside for 10-20 min or until you are done with the rest of the preparations
2) In a deep sauce pan, heat oil, add ginger garlic paste. Saute it
3) In another bowl, mix the vinegar, turmeric and chilli powder
4) Add the carrots to the pan and saute it for a minute
5) Add the Vingear mixture and let it simmer till the carrots become slightly cooked but yet have the crunch.
6) Remove from heat and let it cool down. Keep in a jar in refrigerator for 1 week.
Canola Oil - I am using a lot of canola oil in my cooking offlate and am completely sold out. Though I have always used the oil in the past when not in India, this is the first time I used the oil here, courtesy my gift pack recieved from Hudson. Hudson have recently launched their canola oil in India. I would urge you to try it once to know the goodness. Am not paid for this review, the opinion is based on personal experience.
Comments
Sowmya
Ongoing Event - What is with my Cuppa
Ongoing Event - HITS - Diabetic Friendly
P.s : ... and the rule of 1/3, do let us on in the secret too :-)
BTW, I don't want to sound insensitive but couldn't stop myself from asking. How is your sister doing now?
There is an award waiting for your blog please grab that.
http://samachuruchikalam.blogspot.com/2013/03/liebster-award.html
Regards
Manju