Mix Vegetable Pickle | Homely Mix Vegetable Pickle Recipe | Indian Style Pickle | Chef Varun Inamdar - video Dailymotion

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Mix Vegetable Pickle Recipe | Mix Vegetable Pickle | How To Make Mix Vegetable Pickle Recipe At Home | Pickel Recipes | Pickel Recipes At Home | MIxed Vegetable Pickle Indian Style | Mix Vegetable Pickle Ingredients | Homely Mix Vegetable Pickle Recipe | Indian Style Pickle | Indian Style Mix Vegetable Pickle | Mixed Vegetable Pickle Recipe | Snacks Recipe | Quick & Easy | Rajshri Food  Learn how to make at home with our Chef Varun Inamdar  Ingredients: 1 tsp Fennel Seeds 1 tsp Cumin Seeds        ¼ tsp Fenugreek Seeds        ¼ cup Mustard Oil       1 tsp Mustard Seeds          ½ tsp Asafoetida       1 cup Cauliflower Florets    2 Carrots(cut into batons)       2 Radishes (cut into batons)        4 Green Chilies (slit)      3 inch Ginger (julienned)  1 tsp Black Salt        2 tsp Turmeric Powder        1 tsp Red Chili Powder         3 tsp Salt             2 tbsp Sugar         2 Lemon Wedges             3 tbsp Mustard Seed flakes/Rai Kuria

Transcript

00:00 Wondering what I'm cutting? I'm actually cutting some vegetables.

00:05 Not for a sabzi or a vegetable, but actually for a pickle that you can keep serving year long.

00:11 This is one of those instant pickles that actually work wonders throughout the year.

00:16 There are pickles for summer, there are pickles for winter.

00:18 But this one is an all season pickle.

00:21 In case you're heading to universities as students, make this and take it with you.

00:27 Instant Vegetable Pickle. Let's begin.

00:30 Now for the instant pickle, I'm using a bouquet of different vegetables.

00:33 I have Cauliflower, I have Carrots, I have Radish, I have fresh Lemons.

00:37 I have fresh Green Chillies and fresh Ginger.

00:40 We're going to cut these into little pieces.

00:42 Now, Cauliflower of course into florets, but each floret also I'm going to cut lengthwise.

00:47 Into either a half or a quarter depending on the size really.

00:50 Carrots, Radish could be cut either which ways, you can cut these into thick batons or thick strips.

00:55 Or into little roundels.

00:56 But for a pickle like this, I personally feel strips would work better.

01:01 If you want to kind of play with different shapes, cut one into strips, cut one into roundels.

01:05 Absolutely perfect.

01:07 Radish could be little batons.

01:09 Lemons could be quartered.

01:11 Removing the seeds very important.

01:13 I have Green Chillies.

01:15 And along with this, fresh Ginger.

01:17 Simple, let's begin.

01:18 5 things are cut and ready, let's move on to the sixth one.

01:25 And that is, fresh Lemon.

01:28 Let's cut this into a quarter to begin with, like so.

01:32 And then, I'm going to remove this corner off, like so.

01:37 This makes life absolutely easy.

01:41 And then, we cut this into another half like so.

01:44 This way, the membrane goes off completely.

01:48 That's where the bitterness of the Lemon lies.

01:50 And the seeds are also moved out.

01:52 Similarly, let's cut some more.

01:56 Let's move on to some spices.

01:58 For which of course, we need a wok.

02:00 And in that, let's begin with Fennel Seeds.

02:04 To Cumin.

02:05 And last but not the least, Fenugreek.

02:08 Let's dry roast these spices on medium flame.

02:10 And then grinding roughly is going to help in opening up all the flavours...

02:14 ...and essential oils of the spices.

02:16 Let's move this straight into the grinder.

02:19 And allow this to cool down completely.

02:24 With this, our spice mix is done and ready.

02:26 And of course, we have some more spices, but for now, we look good.

02:30 Let's move on to lighting the flame.

02:31 And to this, let's begin with Mustard Oil.

02:35 Another very quick thing for all of you, in case you are not the ones to like Mustard Oil.

02:40 You can use any oil of your choice.

02:41 The oil that we generally use in our homes is absolutely about perfect.

02:45 Let's begin with Mustard for now.

02:47 Immediately followed with Asafoetida and the vegetables.

02:52 Cauliflower.

02:54 Carrots.

02:55 Radish.

02:56 Chillies.

02:57 Ginger.

02:59 I'm holding up the lemons for now, because I do not want the pickle to turn bitter.

03:03 Let's give all of this a quick mix.

03:05 The idea of putting this on flame is not cooking.

03:10 Please understand the fact that this is not some Sabzi or some vegetable or some Bhaji.

03:14 This is a pickle which we are going to keep year long.

03:17 The idea is to remove a little bit of moisture because of the heat.

03:21 If you have sun right on your heads, you can also keep this out in the sun for 2-3 days.

03:28 But it's an instant pickle, it's going to just keep the way it is, perfectly through the year.

03:33 So you do not have to worry.

03:35 Do all of this on high flame which is very important.

03:37 At this stage, I've increased the flame.

03:39 Stir fry this literally on high flame for a minute.

03:42 And that's about it.

03:44 Then we start adding in the rest of the things.

03:46 And your pickle is done and ready.

03:47 Let's quickly do that.

03:48 Let's add in the spice mix that we just kind of roughly ground.

03:51 Moving on to Black Salt, Turmeric Powder, Red Chilli Powder, Table Salt, your regular White Salt, Sugar, Lemons.

04:03 And finally, one unique ingredient.

04:05 This is basically called Kuria.

04:08 These are basically flakes which are from the seeds of Mustard.

04:13 And you also get Fenugreek Kuria which is Methi Kuria.

04:16 Let's add this to the pickle.

04:18 And mix all of this well.

04:22 At this stage, the flame is still kind of on because we want all of this to mix beautifully well.

04:28 We allow this to kind of just settle little bit in the oil, in the masalas, in the sugar, in the salt.

04:38 And that's important because it's an instant pickle.

04:40 Of course, it's going to stay refrigerated for the rest of the year.

04:44 And the flavour will keep getting intensified.

04:47 But for now, this is just about perfect.

04:48 And like I said, if you can get some Sun, you can keep this out in the Sun of course, in the bottle.

04:55 Or in a jar and you can just place it in the sunlight.

04:58 2 suns, just about perfect.

05:01 When I say 2 suns, it means 2 afternoons, you keep it out in the Sun and that's just about perfect.

05:06 For now, let's transfer this in a bottle.

05:09 With this, our homemade instant pickle, which is going to stay year-long refrigerated is done and ready.

05:15 Now, for all the students who wish to make this at home,

05:19 in case you think the whole list of pickling spices and salts and sugar is too long.

05:25 Easy way out, buy a packet of pickled spices.

05:29 Mix it in the choice of vegetables, add a little bit of oil.

05:33 Taste it, in case you think you need to add a little salt and sugar, adjust the taste.

05:38 But otherwise, make this and send it to all your uncles and all your aunties and all your folks,

Mix Vegetable Pickle | Homely Mix Vegetable Pickle Recipe | Indian Style Pickle | Chef Varun Inamdar

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