It is very tangy, tasty, awesome recipe.

#GoldenApron#Post_21#22_7_2019#InEnglish Pickle is a kind of recipe that we mostly use in tiffin , main course platter , Pakodas and Fritters. Care should be taken to avoid the use of water in Tomatoes and grinding wet marsala. Presence of water in pickle creates formation of slime and fungus and thus forces to discard. Here the Tomato pickle is made with wet masala and dry masala . I have used Mustard oil and Vinegar as preservative to keep the pickle outside for long time . If one wants to avoid Vinegar, pickle has to keept in the refrigerator . I have used Deghi Chilli powder , so reduced the amount of green Chilli.

#goldenapron

Kadhi Pakora is a traditional Indian dish. This popular curry made with chickpea flour, yogurt, and special spices is enjoyed on many special occasions and festivals. Today, I made Rajasthani Kadhi Pakora without onions, which tastes delicious and has very soft pakoras. Its unique flavor makes it a favorite for many people.Some Rajasthani dishes have a special place in people's hearts, and Kadhi Pakora is one of them. The highlights of Rajasthani Kadhi Pakora are the chickpea flour fritters, special spices, and tangy curry. Let's see how to make it easily at home.

Pickles hold great importance in Indian cuisine. Even as a side dish, they enhance any meal. Simple rice, lentils, and vegetables come alive with the addition of pickle. On trips or in lunch boxes, pairing pickle with parathas or puris eliminates the need for any other vegetable. Summer is mango season, and pickles, jams, chutneys, and sweet preserves are made to last the whole year. I'm sharing a traditional mango pickle recipe that can be used year-round. By adding just enough oil, the pickle remains dry, making it perfect for lunch boxes without spilling oil.

#maabhukhlagihai #Maabhukhlagihai "Maa ka hatho me pyar or swad ka jadu dono hai " thrue that and it's call mumma's magic. The magic of love , taste, affection & deliciousness .The wors "achar " bring back so many childhood memories to us .gone back to the days ,when my mom & dadi used to make achar for us . I used to eat kacchi kairi with salt & red chilli .ahaaaaaaa ,those were amazing and unforgatable days .i absolutely love "maa ke hatho ka achar ". It's tangy , juicy , spicy .My school friends still remember my lunch box which was full of flavour of fresh kairi ka achar . I really love mom & mamma ke hatho ka achar . So here is recipe of super amazing achar recipe "maa ke hatho ki ". Maa tuje salam ....

An amazing recipe of this winterbliss will tingle your taste buds . The most favorable, in demand pickle of winters.

yum

Its spicy, tangy, pickled curry would rock your taste buds. I used to make it with ready made packet masala few years back. But now I use my own spices to make this for special occasions. The pickle spices and the aroma of achar gosht will make your loved ones tummy roll.

Very tangy and tasty achar.

We are Marwari, so we have roots in Rajasthan. Akshaya Tritiya, also known as Akha Teej, is one of the main festivals in our home. On this day, it's our family tradition to bring new clay pots and lamps, and to prepare delicious khichda—a traditional Rajasthani dish made with pearl millet (bajra). Along with bajra khichda, we also make moong dal vadi, cluster beans, kachri, and a tangy-sweet tamarind water. These are served as part of the festive meal.