Lehsan ka Achaar
Lehsan ka achaar thori si miqdaar mein bhi khane ka zaiqa badal deta hai. Is mein lehsan ko pehle sirke mein bhigoya jata hai. Ye zaiqe ke liye bhi zaroori hai aur achaar ko mehfooz rakhne ke liye bhi.
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
Lehsan ke jaware ek sookhe sheeshe ke bartan mein daal kar upar se sirka daalein. Dhak kar 1 din fridge mein rakhein.
- Step 2
Rai, saunf aur methi dana tawe par 1 minute halka bhoon kar mota pees lein.
- Step 3
Sarson ka tail dhuan uthne tak garam karein, phir chulha band karke thanda hone dein.
- Step 4
Sirke samait lehsan mein pise masale, kalonji, lal mirch, haldi aur namak milayein.
- Step 5
Thanda tail daal kar achhi tarah milayein aur sookhe martaban mein bhar dein.
- Step 6
Martaban fridge mein rakhein. 1 hafte mein lehsan masala jazb kar lega aur achaar tayyar ho jayega.
Chef ki Tips
- Bare jawaron wala desi lehsan lein, chhilne mein aasaan rehta hai.
- Lehsan ko sirke ke baghair sirf tail mein na rakhein. Sirka hi isay mehfooz banata hai.
Rakhne ka Tareeqa
Hamesha fridge mein rakhein aur 1 mahine mein khatam kar lein.
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