Onion Pickle Receipe
Add-ins:
1 Kg Onions little
10 teaspoons coarse mustard powder
8 teaspoons aniseed powder
4 teaspoons white cumin powder
2 teaspoons ground flavors
3 teaspoons Red bean stew pepper
7 teaspoons Salt for onions
2 teaspoons Turmeric
1 teaspoon Onions seeds
Juice of 2 Lemons
4 teaspoons amchoor
5 to 6 teaspoons Salt for the masala
1/2 containers Oil
1 teaspoons Black Salt
The most effective method to make onion pickle:
Peel the tan layer from the onions.
Opening into four, keeping in place at the base.
Rub 7 teaspoons salt on the onions and keep for 4 hours overnight.
Heat the oil till smoky and cool.
Toss the water of the onions and wet all the ground add-ins with lemon juice and 1/4 mug of oil.
Fill the masala in the onions and pack in a tall jug.
At that point spill whatever remains of the oil over them.
Put 1 teaspoon salt on top and keep aside for 12 days and serve.
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