Prepare your favourite Spicy with in just few easy steps Here s the recipe 𝐈𝐧𝐠𝐫𝐢𝐝𝐢𝐞𝐧𝐭𝐬 10 amlas ¼ cup Gulab Mustard Oil 3 tsp fennel seeds saunf 1 tsp kalonji 3 tsp methi kuria 1½ tsp chilli powder ½ tsp haldi ¼ tsp hing 2 tsp salt 𝐑𝐞𝐜𝐢𝐩𝐞 1 Combine the amlas in enough water in a deep non stick pan and cook on a medium flame for 6 minutes while stirring it occasionally 2 Drain the water and cool completely 3 Cut the amlas into wedges and discard the seeds 4 Heat Gulab Mustard oil in a small non stick pan on a medium flame for 2 minutes or till it is smoky switch off the flame and allow it cool slightly 5 Combine the kalonji and saunf in a mortar and pestle and crush it till coarse 6 Combine the coarse mixture methi kuria chilli powder turmeric powder hing Gulab Mustard oil and salt and mix well 7 Add the amla wedges to the mustard oil mixture mix well and keep aside for 2 hours 8 Serve immediately or store it in an air tight container and keep it refrigerated

#Recipe: #AmlaAachar #GulabSarsonKaTel
#Recipe: Prepare your favourite Spicy #AmlaAachar with #GulabSarsonKaTel in just few easy steps. Here's the recipe!

𝐈𝐧𝐠𝐫𝐢𝐝𝐢𝐞𝐧𝐭𝐬:

10 amlas
¼ cup Gulab Mustard Oil
3 tsp fennel seeds (saunf)
1 tsp kalonji
3 tsp methi kuria
1½ tsp chilli powder
½ tsp haldi
¼ tsp hing
2 tsp salt

𝐑𝐞𝐜𝐢𝐩𝐞:
1. Combine the amlas in enough water in a deep non-stick pan and cook on a medium flame for 6 minutes, while stirring it occasionally.
2. Drain the water and cool completely.
3. Cut the amlas into wedges and discard the seeds.
4. Heat Gulab Mustard oil in a small non-stick pan on a medium flame for 2 minutes or till it is smoky, switch off the flame and allow it cool slightly.
5. Combine the kalonji and saunf in a mortar and pestle, and crush it till coarse.
6. Combine the coarse mixture, methi kuria, chilli powder, turmeric powder, hing, Gulab Mustard oil and salt and mix well.
7. Add the amla wedges to the mustard oil mixture, mix well and keep aside for 2 hours.
8. Serve immediately or store it in an air-tight container and keep it refrigerated.

#Recipe: Prepare your favourite Spicy #AmlaAachar with #GulabSarsonKaTel in just few easy steps. Here's the recipe!

𝐈𝐧𝐠𝐫𝐢𝐝𝐢𝐞𝐧𝐭𝐬:

10 amlas
¼ cup Gulab Mustard Oil
3 tsp fennel seeds (saunf)
1 tsp kalonji
3 tsp methi kuria
1½ tsp chilli powder
½ tsp haldi
¼ tsp hing
2 tsp salt

𝐑𝐞𝐜𝐢𝐩𝐞:
1. Combine the amlas in enough water in a deep non-stick pan and cook on a medium flame for 6 minutes, while stirring it occasionally.
2. Drain the water and cool completely.
3. Cut the amlas into wedges and discard the seeds.
4. Heat Gulab Mustard oil in a small non-stick pan on a medium flame for 2 minutes or till it is smoky, switch off the flame and allow it cool slightly.
5. Combine the kalonji and saunf in a mortar and pestle, and crush it till coarse.
6. Combine the coarse mixture, methi kuria, chilli powder, turmeric powder, hing, Gulab Mustard oil and salt and mix well.
7. Add the amla wedges to the mustard oil mixture, mix well and keep aside for 2 hours.
8. Serve immediately or store it in an air-tight container and keep it refrigerated.

#Recipe: Prepare your favourite Spicy #AmlaAachar with #GulabSarsonKaTel in just few easy steps. Here's the recipe! 𝐈𝐧𝐠𝐫𝐢𝐝𝐢𝐞𝐧𝐭𝐬: 10 amlas ¼ cup Gulab Mustard Oil 3 tsp fennel seeds (saunf) 1 tsp kalonji 3 tsp methi kuria 1½ tsp chilli powder ½ tsp haldi ¼ tsp hing 2 tsp salt 𝐑𝐞𝐜𝐢𝐩𝐞: 1. Combine the amlas in enough water in a deep non-stick pan and cook on a medium flame for 6 minutes, while stirring it occasionally. 2. Drain the water and cool completely. 3. Cut the amlas into wedges and discard the seeds. 4. Heat Gulab Mustard oil in a small non-stick pan on a medium flame for 2 minutes or till it is smoky, switch off the flame and allow it cool slightly. 5. Combine the kalonji and saunf in a mortar and pestle, and crush it till coarse. 6. Combine the coarse mixture, methi kuria, chilli powder, turmeric powder, hing, Gulab Mustard oil and salt and mix well. 7. Add the amla wedges to the mustard oil mixture, mix well and keep aside for 2 hours. 8. Serve immediately or store it in an air-tight container and keep it refrigerated.

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