Mooli Gajar Achar | Instant Radish-Carrot Pickle

Carrot-Radish pickle is a healthy instant pickle made with freshly roasted spices. I love this pickle as it has a crunch of the veggies unlike other pickle. This pickle is easy to make and can be put together instantly. Make sure to dry up the moisture after cutting the veggies to increase the shelf life of the pickle.  These are known as winter pickles, and I love relishing them with parathas, phulkas or even steamed rice. Check it out !!!

Preparation time ~ 15 minutes

Cooking time ~ 15 minutes

Serves ~ 2 bottles

Author ~ Julie

Ingredients

carrots (gajar) 3

radish (mooli) 5

green chillies 10

garlic cloves 2 Tbsp

ginger sliced 2 Tbsp

turmeric powder 1/2 tsp

Kashmiri chilli powder 2 tsp

hing (kayam podi) 1/2 tsp

for coarse grind (pickle masala)

mustard seeds 2 tbsps

yellow mustard 1 tbsp

fennel seeds 1 tbsp

whole peppercorns 1/2 tbsp

cumin seeds 1/2 tbsp

carom seeds 1/2 tbsp

fenugreek seeds 1 tsp

onion seeds (kalonji) 1 tsp

salt 1.5-2 tbsp

lemon juice 1/4 cup or amchur powder 1 tbsp

oil (mustard preferably) 1/2 cup

Watch on YouTube -

Method

• Wash, peel and cut the veggies. Cut the green chillies in vertical slit. Cut the carrots and radish in thick strips lengthwise. Place the cut strips on paper towels and dab excess moisture if any.
• In a pan, add the mustard seeds. Sauté for a minute and add the rest of the spices and sauté for 3–4 minutes until well roasted. Leave to cool and add to a blender jar. Coarsely powder the spices, keep aside.
• Heat another pan and add oil. Add the sliced garlic, sliced ginger, cut green chillies and sauté for 3–4 minutes until lightly crisp.
• Add the cut carrots, radish. Add salt and the coarsely powdered spice powder. Give a quick mix and cook for a minute.
• Switch off the flame and make sure to retain the crunch of the veggies.
• Finally, add the onion seeds and lemon juice. Mix well and taste test. 
• Leave to cool completely and then store in dry glass bottles.

NOTES

* You can add amchur powder (1 tbsp) instead of lemon juice.

* I have used the whole of the coarsely powdered spice mix, but you can alter as per tastes.

* This pickle stays good for a month in the refrigerator. If storing more, then add vinegar instead of lemon juice.

Strawberry Upside Down Cake ~ Easy Cake

When strawberries are in season, I can't resist trying out a few recipes, though am not a big fan of munching fresh strawberries. Last year I had made a batch of homemade strawberry crush and before that I have tried these recipes, do check out if you are interested in any-  strawberry pudding, strawberry rasam, strawberry apple milk shake, strawberry falooda, strawberry beet juice. 

Cakes are one of my first learnt bake lessons, and so I keep trying different types of cake with confidence. This is one such trial and error cake, which I initially tried as upside down muffins and then recreated this cake. The vibrant colour of the strawberries makes this cake stand out and so you don't need any additional frostings. You can always make this cake for small kitty parties or even serve as a dessert with a dollop of vanilla ice cream. So check it out !!

Preparation time ~ 10 minutes

Baking time ~ 35–40 minutes

Author ~ Julie

Serves ~ a 6' cake

Ingredients 

strawberry 1 pack (200g)

corn starch 1 tbsp

granulated sugar 1/4 cup

all-purpose flour(maida) 3/4 cup

baking powder 1/2 tsp

baking soda 1/4 tsp

salt 1/8 tsp

unsalted butter 55 g (1/2 stick)

granulated sugar 1/2 cup

egg 1

vanilla extract 1 tsp

milk 1/4-1/3 cup

Watch on YouTube -

Method

• Wash the strawberries by adding 1/2 tsp baking soda and 1 tsp vinegar. Add enough water and soak the strawberries for 15–20 minutes. Discard the dirty water and rinse the strawberries well. Drain water and hull the strawberries. Slice each strawberry in 3–4 slices and keep aside.
• Add 1. tbsp corn starch and sugar to the sliced strawberries. Mix and keep aside. The strawberries will ooze out liquid and sugar will dissolve. Keep aside.
• Pre heat oven to 350 degrees F or 180 degrees C for 10 minutes. Line a 6' tray with parchment paper at the bottom and apply oil on the sides and dust with flour. Keep aside.
• In a bowl, add the all-purpose flour(maida), baking soda, salt and baking powder. Give a thorough mix and keep aside.
• In another bowl, add the softened butter with granulated sugar and beat for a minute. Add the egg and vanilla extract. Beat until light and fluffy.
• To this, add the dry ingredients in batches and mix. Add milk as needed to loosen the batter. Get a ribbon consistency batter. I have used 1/4 cup + 1 tbsp milk.
• Spread the strawberries with the liquid in the base of the tray and then pour the prepared batter over it. Level it up with a spatula.
• Place the tray into the pre-heated oven and bake for 35–40 minutes. Remove from oven and cool in the tray for 15 minutes. Then invert the cake and leave to cool completely.
• Drizzle powdered sugar on top (optional step). Cool completely and then slice, enjoy !!

                                         

NOTES

* You can omit adding the powdered sugar at the end as topping. The toping is thick and juicy, so you can skip the powdered sugar.

* You can use oil instead of butter. Use 1/4 cup oil for this measure.