Let's try this special winter recipe for rice Gobi achaar also known as cauliflower avakaya. This spicy recipe is very easy to make and tastes too delicious if you have it with ghee/butter. Fresh cauliflower pieces marinated in spice Indian spices gives it a special mouthwatering aroma.
If any one have queries regarding ingredients used in this recipe, please feel free to ask us in the comments section below.
CAULIFLOWER PICKLE / URAGAYA
INGREDIENTS:
Tamarind - 1/2 cup
Water - 1/2 cup
Cauliflower [chopped] - 2 cups
Turmeric powder - 1 tsp
Salt - 1 tbsp
Red chili powder - 2 tbsp
Fenugreek powder - 1 tsp
Mustard powder - 1 tbsp
Fresh curry leaves - few
Garlic paste - 1 tbsp
Cumin seeds powder - 1 tbsp
Lemon juice - 1/4 cup
METHOD:
1. Add 1/2 cup tamarind and 1/2 cup water in a bowl. Let's soak it for 15 minutes to half an hour. Blend it to thick paste.
2. Heat 1 tbsp oil in a saucepan. Add tamarind paste and fry it until raw smell goes off or 1 to 2 minutes on high flame.
3. Now take 2 cups chopped cauliflower pieces in a large bowl. Add 1 tsp turmeric powder, 1 tbsp salt, 2 tbsp red chili powder, 1 tsp fenugreek powder, 1 tbsp mustard powder, 1 tbsp ginger paste, 1 cup oil, 1 tbsp cumin seeds powder, 3 tbsp cooked tamarind paste and mix them well.
4. Marinate it for one day and add some extra oil until all pieces covered with oil. Otherwise it will contaminate with fungus.
NOTE: If you store it in a refrigerator, it will preserved for one month. If you store it in outside, it will preserved for 1 to 2 days only.
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If any one have queries regarding ingredients used in this recipe, please feel free to ask us in the comments section below.
CAULIFLOWER PICKLE / URAGAYA
INGREDIENTS:
Tamarind - 1/2 cup
Water - 1/2 cup
Cauliflower [chopped] - 2 cups
Turmeric powder - 1 tsp
Salt - 1 tbsp
Red chili powder - 2 tbsp
Fenugreek powder - 1 tsp
Mustard powder - 1 tbsp
Fresh curry leaves - few
Garlic paste - 1 tbsp
Cumin seeds powder - 1 tbsp
Lemon juice - 1/4 cup
METHOD:
1. Add 1/2 cup tamarind and 1/2 cup water in a bowl. Let's soak it for 15 minutes to half an hour. Blend it to thick paste.
2. Heat 1 tbsp oil in a saucepan. Add tamarind paste and fry it until raw smell goes off or 1 to 2 minutes on high flame.
3. Now take 2 cups chopped cauliflower pieces in a large bowl. Add 1 tsp turmeric powder, 1 tbsp salt, 2 tbsp red chili powder, 1 tsp fenugreek powder, 1 tbsp mustard powder, 1 tbsp ginger paste, 1 cup oil, 1 tbsp cumin seeds powder, 3 tbsp cooked tamarind paste and mix them well.
4. Marinate it for one day and add some extra oil until all pieces covered with oil. Otherwise it will contaminate with fungus.
NOTE: If you store it in a refrigerator, it will preserved for one month. If you store it in outside, it will preserved for 1 to 2 days only.
Subscribe "Easy Cooking - Indian Recipes"
http://bit.ly/2jfzKQF
We need your support in producing more videos. Please send your valuable feedback about our videos to easycooking.info@gmail.com . It may helpful for us to serve you even better in future.