Ingredients with Measurements:
- 1 head of cauliflower, cut into small florets
- 1 tablespoon of cardamom pods, crushed
- 1 tablespoon of cinnamon powder
- 1 tablespoon of cumin seeds
- 1 tablespoon of mustard seeds
- 1 tablespoon of coriander seeds
- 1 tablespoon of turmeric powder
- 1 tablespoon of red chili flakes
- 1 tablespoon of salt
- 1/2 cup of white vinegar
- 1/2 cup of vegetable oil
- 1/4 cup of sugar
- 4 garlic cloves, minced
- 1/4 cup of fresh ginger, minced
- 1/2 cup of raisins
- 1/2 cup of chopped cilantro
Special equipment needed:
- Large mixing bowl
- Large skillet or wok
- Glass jars with lids for storage
Step-by-step instructions:
1. In a large mixing bowl, combine the cauliflower florets, cardamom pods, cinnamon powder, cumin seeds, mustard seeds, coriander seeds, turmeric powder, red chili flakes, and salt. Mix well and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the garlic and ginger and cook for 1-2 minutes until fragrant.
3. Add the cauliflower mixture to the skillet and stir well to coat the florets with the spices. Cook for 5-7 minutes until the cauliflower is slightly browned and tender.
4. Add the white vinegar, sugar, and raisins to the skillet and stir well. Cook for another 2-3 minutes until the sugar has dissolved and the mixture has thickened.
5. Remove the skillet from the heat and let the achar cool down to room temperature.
6. Once cooled, transfer the achar to glass jars and store in the refrigerator for up to 2 weeks.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 25g
- Protein: 5g
Substitutions for ingredients:
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Vegetable oil can be substituted with any neutral oil such as canola oil or grapeseed oil.
- Raisins can be substituted with dried cranberries or chopped apricots.
Variations:
- Add diced onions or bell peppers to the skillet for added flavor and texture.
- Use different spices such as fennel seeds or fenugreek seeds for a unique flavor profile.
- Add chopped nuts such as almonds or cashews for added crunch.
Tips and tricks:
- Make sure to cut the cauliflower into small florets for even cooking.
- Crush the cardamom pods with a mortar and pestle or the back of a spoon before adding to the mixing bowl.
- Adjust the amount of red chili flakes to your desired level of spiciness.
Storage instructions:
- Store the achar in glass jars with lids in the refrigerator for up to 2 weeks.
Reheating instructions:
- Serve the achar cold or at room temperature.
Presentation ideas:
- Serve the achar in a small bowl with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro
Pairings:
- Serve the achar as a side dish with rice or naan bread.
- Pair with grilled chicken or fish for a complete meal.
Suggested side dishes:
- Basmati rice
- Naan bread
- Cucumber raita
Troubleshooting advice:
- If the achar is too spicy, add a little more sugar to balance out the flavors.
- If the achar is too thick, add a little more vinegar to thin it out.
Food safety advice:
- Make sure to store the achar in glass jars with lids in the refrigerator to prevent spoilage.
Food history:
- Achar is a traditional Indian condiment made with pickled vegetables and spices.
Flavor profiles:
- The cardamom and cinnamon add warm and spicy notes to the cauliflower, while the vinegar and sugar provide a tangy and sweet balance.
Serving suggestions:
- Serve the achar as a side dish with rice or naan bread.
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Region: Indian