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@thepeppercook
Sweet, tangy, and of course hot and spicy thanks to chilies and garam masala – no winter would be complete without the making of the ubiquitous Punjabi cauliflower, carrot and turnip pickle! It is the perfect accompaniment to a hot, fresh parantha for breakfast. Try this simplified, easy recipe!
500 grams carrots, cut into 2” long pieces ( preferably red carrots )
500 grams cauliflower, cut into florets ( use stems as well by cutting into 1'' pieces )
500 grams turnips ( cut into half and sliced into quarters )
3.5 liters water ( 14 cups approximately )
50 grams ginger ( roughly chopped )
50 grams garlic, about 25 large cloves ( peeled )
1 cup sugarcane or malt vinegar
1 cup jaggery ( grated about 200g )
3 tablespoons Kashmiri chili powder
2 1/2 tablespoons red chili powder
3 tablespoons black mustard ( freshly ground into powder )
3 tablespoons garam masala
3 tablespoons rock salt
1 cup mustard oil
For bottling: 2 sterilized 1 liter glass bottles:
2 sterilized 1 liter glass bottles
500 grams cauliflower, cut into florets ( use stems as well by cutting into 1'' pieces )
500 grams turnips ( cut into half and sliced into quarters )
3.5 liters water ( 14 cups approximately )
50 grams ginger ( roughly chopped )
50 grams garlic, about 25 large cloves ( peeled )
1 cup sugarcane or malt vinegar
1 cup jaggery ( grated about 200g )
3 tablespoons Kashmiri chili powder
2 1/2 tablespoons red chili powder
3 tablespoons black mustard ( freshly ground into powder )
3 tablespoons garam masala
3 tablespoons rock salt
1 cup mustard oil
For bottling: 2 sterilized 1 liter glass bottles:
2 sterilized 1 liter glass bottles
Makes about 1.5 kgs of pickle
Boil water in a large stockpot. When boiling, add cut vegetables, and blanch for 3-4 minutes.
Drain vegetables, pat dry, and allow vegetables to dry on trays preferably in the sun, for 2-3...
See the full directions on my site
Nutritions
Calories
24089
Sodium
53172mg
2215% DV
Fat
117g
181% DV
Protein
1299g
2599% DV
Carbs
5126g
1743% DV
Fiber
1717g
6871% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
52g
264%
Polysaturated Fat
39g
243%
Monosaturated Fat
25g
162%
Cholesterol
844mg
283%
Sodium
53172mg
2215%
Potassium
229086mg
6545%
Protein
1299g
2599%
% DAILY VALUE*
Total Carbohydrate
Fiber
1717g
6871%
Sugar
2367g
4735%
Vitamin A
2974459IU
59489%
Vitamin B6
131mg
6584%
Vitamin C
27529mg
45883%
Calcium
19872mg
1987%
Iron
314mg
1747%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
This classic Wedge Salad recipe is the perfect side dish for your next meal! Crisp iceberg lettuce is topped with blue cheese, bacon, tomatoes and red onion, and then finished with a homemade buttermilk ranch dressing. It's cool, creamy and full of flavor and texture!
For the Dressing:
1 c mayonnaise
1/2 c sour cream
1 t Worcestershire sauce
1/2 t white vinegar
1/4 c chopped fresh parsley
2 T chopped fresh chives
2 t chopped fresh dill
1/4 c buttermilk
For the Salad:
1 small head iceberg lettuce
2 slices cooked and crumbled bacon
1/2 of a small red onion
2 tomatoes
1/2 c crumbled blue cheese
1/4 c chopped fresh parsley
1 c mayonnaise
1/2 c sour cream
1 t Worcestershire sauce
1/2 t white vinegar
1/4 c chopped fresh parsley
2 T chopped fresh chives
2 t chopped fresh dill
1/4 c buttermilk
For the Salad:
1 small head iceberg lettuce
2 slices cooked and crumbled bacon
1/2 of a small red onion
2 tomatoes
1/2 c crumbled blue cheese
1/4 c chopped fresh parsley
6
PREPARE THE DRESSING:
- In a small bowl, whisk together mayonnaise, sour cream, Worcestershire sauce, vinegar, parsley, chives and dill. Add buttermilk until the dressing reaches desired...
See the full directions on my site
Nutritions
Calories
276
Sodium
675mg
28% DV
Fat
21g
32% DV
Protein
11g
23% DV
Carbs
6g
2% DV
Fiber
2g
8% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
13g
65%
Polysaturated Fat
1g
7%
Monosaturated Fat
6g
42%
Cholesterol
56mg
18%
Sodium
675mg
28%
Potassium
408mg
11%
Protein
11g
23%
% DAILY VALUE*
Total Carbohydrate
Fiber
2g
8%
Sugar
3g
7%
Vitamin A
1887IU
37%
Vitamin B6
0.16mg
8%
Vitamin C
22mg
37%
Calcium
292mg
29%
Iron
1mg
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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