Prepare your favourite Garlic Aachar with in just 6 easy steps Here s the recipe 𝐈𝐧𝐠𝐫𝐒𝐝𝐒𝐞𝐧𝐭𝐬 Β½ cup garlic cloves peeled 3 tbsp Gulab Mustard Oil ΒΌ tsp haldi 2 tbsp lemon juice 1 tbsp chilli powder 1 tsp finely chopped jaggery Β½ tsp salt For masala 2 tsp rai kuria ΒΌ tsp methi kuria ΒΌ tsp jeera ΒΌ tsp crushed coriander seeds ΒΌ tsp hing π‘πžπœπ’π©πž 1 Prepare masala with the ingridients mentioned and place it aside for the time being 2 Heat Gulab Mustard Oil in a non stick kadhai add garlic cloves and turmeric powder and sautΓ© on a slow flame for 3 to 4 minutes or till they are soft while stirring continuously 3 Add lemon juice and cook on a slow flame for 2 to 3 minutes while stirring occasionally 4 Add chilli powder jaggery and salt and cook on a slow flame for another 2 to 3 minutes or till the jaggery gets dissolved 5 Add the masala powder prepared earlier mix well and cook for another minute 6 Remove from the flame cool and store in a sterilised glass jar This pickle will be ready for the table after 1 week

#Recipe: #GulabSarsonKaTel
#Recipe: Prepare your favourite Garlic Aachar with #GulabSarsonKaTel in just 6 easy steps. Here's the recipe!

𝐈𝐧𝐠𝐫𝐒𝐝𝐒𝐞𝐧𝐭𝐬: 
Β½ cup garlic cloves (peeled)
3 tbsp Gulab Mustard Oil
ΒΌ tsp haldi
2 tbsp lemon juice
1 tbsp chilli powder
1 tsp finely chopped jaggery
Β½ tsp salt

For masala:
2 tsp rai kuria
ΒΌ tsp methi kuria
ΒΌ tsp jeera
ΒΌ tsp crushed coriander seeds
ΒΌ tsp hing

π‘πžπœπ’π©πž:
1. Prepare masala with the ingridients mentioned and place it aside for the time being.
2. Heat Gulab Mustard Oil in a non-stick kadhai, add garlic cloves and turmeric powder and sautΓ© on a slow flame for 3 to 4 minutes or till they are soft, while stirring continuously.
3. Add lemon juice and cook on a slow flame for 2 to 3 minutes, while stirring occasionally.
4. Add chilli powder, jaggery and salt and cook on a slow flame for another 2 to 3 minutes or till the jaggery gets dissolved.
5. Add the masala powder (prepared earlier), mix well and cook for another minute.
6. Remove from the flame, cool and store in a sterilised glass jar. This pickle will be ready for the table after 1 week.

#Recipe: Prepare your favourite Garlic Aachar with #GulabSarsonKaTel in just 6 easy steps. Here's the recipe!

𝐈𝐧𝐠𝐫𝐒𝐝𝐒𝐞𝐧𝐭𝐬:
Β½ cup garlic cloves (peeled)
3 tbsp Gulab Mustard Oil
ΒΌ tsp haldi
2 tbsp lemon juice
1 tbsp chilli powder
1 tsp finely chopped jaggery
Β½ tsp salt

For masala:
2 tsp rai kuria
ΒΌ tsp methi kuria
ΒΌ tsp jeera
ΒΌ tsp crushed coriander seeds
ΒΌ tsp hing

π‘πžπœπ’π©πž:
1. Prepare masala with the ingridients mentioned and place it aside for the time being.
2. Heat Gulab Mustard Oil in a non-stick kadhai, add garlic cloves and turmeric powder and sautΓ© on a slow flame for 3 to 4 minutes or till they are soft, while stirring continuously.
3. Add lemon juice and cook on a slow flame for 2 to 3 minutes, while stirring occasionally.
4. Add chilli powder, jaggery and salt and cook on a slow flame for another 2 to 3 minutes or till the jaggery gets dissolved.
5. Add the masala powder (prepared earlier), mix well and cook for another minute.
6. Remove from the flame, cool and store in a sterilised glass jar. This pickle will be ready for the table after 1 week.

#Recipe: Prepare your favourite Garlic Aachar with #GulabSarsonKaTel in just 6 easy steps. Here's the recipe! 𝐈𝐧𝐠𝐫𝐒𝐝𝐒𝐞𝐧𝐭𝐬: Β½ cup garlic cloves (peeled) 3 tbsp Gulab Mustard Oil ΒΌ tsp haldi 2 tbsp lemon juice 1 tbsp chilli powder 1 tsp finely chopped jaggery Β½ tsp salt For masala: 2 tsp rai kuria ΒΌ tsp methi kuria ΒΌ tsp jeera ΒΌ tsp crushed coriander seeds ΒΌ tsp hing π‘πžπœπ’π©πž: 1. Prepare masala with the ingridients mentioned and place it aside for the time being. 2. Heat Gulab Mustard Oil in a non-stick kadhai, add garlic cloves and turmeric powder and sautΓ© on a slow flame for 3 to 4 minutes or till they are soft, while stirring continuously. 3. Add lemon juice and cook on a slow flame for 2 to 3 minutes, while stirring occasionally. 4. Add chilli powder, jaggery and salt and cook on a slow flame for another 2 to 3 minutes or till the jaggery gets dissolved. 5. Add the masala powder (prepared earlier), mix well and cook for another minute. 6. Remove from the flame, cool and store in a sterilised glass jar. This pickle will be ready for the table after 1 week.

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