February 08, 2012

CAULIFLOWER PICKLE

Ingredients:
Cauliflower - 1 kg
Lemons - 12
Salt  - 1 cup
Red Chilli powder - 1 cup
Gingely oil - 1/4 kg
Fenugreek Powder - 1 tbsp
Garlic Cloves - 20
Mustard Seeds  - 1/2 tsp
Dry red Chillies - 4 (chopped)
Curry leaves



Method:

  • Remove stems and take only florets. Wash in salted water and dry them in cloth.
  • Squeeze juice from lemons then add salt, red chilli powder, fenu greek powder, crushed garlic (half), mix   well.
  • Add dried cauliflower and mix well.
  • Heat oil in kadai,  add dry red chillies,remaining garlic, mustard and curry leaves and fry till mustard crackles. 
  • Warm and Pour this on pickle and mix well. 
  • Store in glass dry jar and keep aside for one day then use it.
  • Store it for 10 - 15 days.



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