Gajar ka Achaar (Sardiyon wala)
Sardiyon mein laal gajar sasti aur meethi hoti hai. Ye Punjabi achaar paratha, daal chawal aur saadi roti, sab ke saath chalta hai. Rai ki halki kadwahat aur sirke ki khatas is ki jaan hai.
Nutrition (1 tbsp achaar mein)
Achaar ke 3 sunehri usool
- Martaban, chamach, sabzi aur masale, sab bilkul sookhe hon. Pani ka ek qatra bhi phaphoond laata hai.
- Sarson ka tail dhuan uthne tak garam karke thanda karein. Tukde hamesha tail ya sirke mein doobe rahein.
- Hamesha sookha, saaf chamach istemal karein aur martaban ka dhakkan band rakhein.
Ijzaa (Ingredients)
Tareeqa
- Step 1
Gajar dho kar chheel lein aur 2 inch lambi patli dandiyon mein kaat lein.
- Step 2
Dandiyan saaf kapre par phaila kar 3 se 4 ghante dhoop ya hawa mein sukhayein, taake upar ki nami khatam ho jaye.
- Step 3
Sarson ka tail dhuan uthne tak garam karein, phir chulha band karke halka garam rehne tak thanda karein.
- Step 4
Ek sookhe bartan mein gajar, rai, namak, lal mirch, haldi aur saunf milayein.
- Step 5
Tail aur sirka daal kar achhi tarah milayein, taake har dandi par masala lag jaye.
- Step 6
Sookhe martaban mein bhar kar munh kapre se baandhein aur 3 se 4 din dhoop mein rakhein. Roz sookhe chamach se hilayein.
Chef ki Tips
- Isi tareeqe se gajar ke saath mooli ya hari mirch bhi daal sakte hain.
- Achaar ko khatta karna ho to sirka 2 tbsp aur barha dein.
Rakhne ka Tareeqa
Tayyar hone ke baad fridge mein rakhein aur 1 se 2 mahine mein khatam kar lein. Tukde hamesha tail mein dooba rehne chahiye.
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