Ingredients with Measurements:
- 1 medium-sized cauliflower, cut into small florets
- 1 cup mustard oil
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- 1 tablespoon mustard seeds
- 1 tablespoon fenugreek seeds
- 1 tablespoon nigella seeds
- 1 tablespoon red chili powder
- 1 tablespoon turmeric powder
- 1 tablespoon salt
- 1 tablespoon sugar
- 1/2 cup vinegar
Special equipment needed:
- A large mixing bowl
- A clean, dry glass jar with a tight-fitting lid
Step-by-step instructions:
1. In a large mixing bowl, combine the cauliflower florets with salt and turmeric powder. Mix well and set aside for 30 minutes.
2. In a pan, heat the mustard oil until it starts to smoke. Remove from heat and let it cool down for a few minutes.
3. In a separate pan, dry roast the fennel seeds, cumin seeds, mustard seeds, fenugreek seeds, and nigella seeds until fragrant. Remove from heat and let it cool down.
4. Once the oil has cooled down, add the roasted spices, red chili powder, sugar, and vinegar. Mix well.
5. Add the cauliflower florets to the oil-spice mixture and mix well.
6. Transfer the mixture to a clean, dry glass jar with a tight-fitting lid.
7. Keep the jar in a warm, dry place for 2-3 days, shaking it once a day.
8. After 2-3 days, the pickle will be ready to eat. Store it in the refrigerator for up to 2 weeks.
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Temperature:
Room temperature
Serving size:
Makes about 2 cups of pickle
Nutritional information:
Calories: 120
Fat: 10g
Carbohydrates: 6g
Protein: 2g
Sodium: 500mg
Substitutions for ingredients:
- Mustard oil can be substituted with any other vegetable oil.
- Vinegar can be substituted with lemon juice.
Variations:
- Add sliced carrots, green chilies, or ginger to the pickle for added flavor.
- Use different spices or spice blends to create your own unique flavor.
Tips and tricks:
- Make sure the cauliflower florets are completely dry before adding them to the oil-spice mixture.
- Use a clean, dry spoon to scoop out the pickle from the jar to prevent contamination.
- Adjust the amount of red chili powder according to your spice tolerance.
Storage instructions:
Store the pickle in a clean, dry glass jar with a tight-fitting lid in the refrigerator for up to 2 weeks.
Reheating instructions:
The pickle is ready to eat as is and does not need to be reheated.
Presentation ideas:
Serve the pickle in a small bowl or on a plate as a side dish.
Garnishes:
Garnish with fresh cilantro leaves or sliced green onions.
Pairings:
Pachranga Gobi Ka Achar goes well with Indian breads like naan, roti, or paratha.
Suggested side dishes:
Serve the pickle with a side of yogurt or raita to balance out the spiciness.
Troubleshooting advice:
- If the pickle is too spicy, add more sugar or vinegar to balance out the heat.
- If the pickle is too salty, add more cauliflower florets to dilute the saltiness.
Food safety advice:
Make sure all the utensils and equipment used for making the pickle are clean and dry to prevent contamination.
Food history:
Pachranga Gobi Ka Achar is a popular North Indian pickle made with cauliflower and a blend of spices.
Flavor profiles:
The pickle has a spicy, tangy, and slightly sweet flavor.
Serving suggestions:
Serve the pickle as a side dish with Indian meals or as a condiment with sandwiches or burgers.
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Region: Indian