Amla ka Achaar
Sardi mein amla sasta aur taza milta hai. Kacha amla sakht aur kasela hota hai, is liye isay pehle bhaap mein naram kiya jata hai. Phir is ki phaankein khud alag ho jati hain aur masala andar tak jata hai.
Nutrition (1 tbsp achaar mein)
Achaar ke 3 sunehri usool
- Martaban, chamach, sabzi aur masale, sab bilkul sookhe hon. Pani ka ek qatra bhi phaphoond laata hai.
- Sarson ka tail dhuan uthne tak garam karke thanda karein. Tukde hamesha tail ya sirke mein doobe rahein.
- Hamesha sookha, saaf chamach istemal karein aur martaban ka dhakkan band rakhein.
Ijzaa (Ingredients)
Tareeqa
- Step 1
Amle dho kar kisi chhalni ya steamer mein rakhein aur ubalte pani ki bhaap par 8 se 10 minute pakayein, jab tak halke naram na ho jayein.
- Step 2
Amle kapre par phaila kar poori tarah thande aur sookhe hone dein.
- Step 3
Har amle ki phaankein alag kar lein aur beech ki guthli phenk dein.
- Step 4
Sarson ka tail dhuan uthne tak garam karein, phir chulha band karke halka garam rehne tak thanda karein.
- Step 5
Phaankon mein rai, saunf, methi, kalonji, haldi, lal mirch aur namak milayein.
- Step 6
Tail aur sirka daal kar achhi tarah milayein aur sookhe martaban mein bhar dein.
- Step 7
Martaban 3 se 4 din dhoop mein rakhein aur roz sookhe chamach se hilayein.
Chef ki Tips
- Amle ko zyada na pakayein, warna phaankein toot kar gaddi ho jayengi.
- Halke peele, daagh ke baghair amle chunein.
Rakhne ka Tareeqa
Tayyar hone ke baad fridge mein rakhein aur 2 mahine mein khatam kar lein. Phaankein tail mein doobi rehni chahiye.
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