Mooli ka Achaar (Instant)
Mooli ke parathe to sab banate hain, lekin mooli ka achaar bhi kam mazedar nahi. Is mein mooli ka pani pehle nikaal diya jata hai taake achaar kurkura rahe aur jaldi kharab na ho.
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
Mooli dho kar chheel lein aur 2 inch lambi patli dandiyon mein kaat lein.
- Step 2
Dandiyon par 1 tsp namak mila kar 30 minute rakhein. Jo pani nikle wo achhi tarah nichor kar phenk dein.
- Step 3
Dandiyan kapre par phaila kar 1 se 2 ghante hawa mein sukha lein.
- Step 4
Sarson ka tail dhuan uthne tak garam karke thanda karein.
- Step 5
Mooli mein rai, lal mirch, haldi, 1.5 tbsp namak, sirka aur tail milayein.
- Step 6
Sookhe martaban mein bhar kar 2 din kamre mein rakhein, phir fridge mein rakh dein.
Chef ki Tips
- Martaban kholne par mooli ki tez boo aana aam baat hai, achaar kharab nahi hua.
- Saath mein gajar ki dandiyan bhi daal sakte hain, rang achha aata hai.
Rakhne ka Tareeqa
Fridge mein rakhein aur 2 se 3 hafte mein khatam kar lein.
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