Carrots reminds us of the favorite food of Bugs Bunny that hardly needs a description as we have all learnt about it as children that is well known and loved by even the youngest children in many countries. Carrots benefits are legendary. Bet most of the mother’s keep telling that eating carrots would keep your eyesight bright.
It is found that most of the kids have become very choosy and hate eating vegetables other than the fried potatoes. But the same ways they love having hot rice & dollops of ghee with pickles. One such way of giving those good nutritious, raw and natural food is the Carrot & Cauliflower pickle.
The carrot and cauliflower pickle is a mixed vegetable pickle prepared by adding lemon juice and other spices. It is made of raw vegetable and seasoned with spices like the chilli powder, mustard powder, garlic etc. This is a nice tangy hot sweet crunchy pickle. As the vegetable are raw, they are soaked in lemon juice to give a nice sourness and crunchiness to the vegetables. It’s a combination of exotic flavors and taste.
To prepare the carrot cauliflower pickle, firstly slice the carrots and cauliflower into small cubes and keep aside. Take a bowl and add red chilli powder, mustard powder, fenugreek powder, crushed garlic, and turmeric powder, salt, mix well and keep aside. Take a pan and add oil, add mustard seeds, cumin, dry red chillies, hing, garlic pieces and fry. Once done switch off the flame and add curry leaves. Cool the tempering to room temperature. Now take spices mixture to the cut carrots and cauliflowers florets and mix well. Add lemon juice (this is added to give extra moisture and sourness to the vegetables as the vegetable are sweet by nature) and mix well. Add the cooled tempering to the vegetable-spices mixture and mix well. Leave it to soak for 6 hours. After 6 hours your carrot & cauliflower pickle is ready. Remember that the tempering should cool and than be added to the vegetable or else they would become soggy if the oil is hot. This would spoil the pickle.
This is best served with rotis, chapattis and your kids will surely get addictive to the taste of carrot and cauliflower pickle. The taste is tangy sweet sour with mild bite of mustard powder and curry leaves flavor. A nice flavorful veggie combo pickle!
Let’s know little about the benefits of carrots and cauliflower. The carrot, originally from the Indo-European root, due to its horn-like shape is a root vegetable, usually orange in color, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The carrot can trace its ancestry back thousands of years, originally having been cultivated in central Asian and Middle Eastern countries.
The carrot gets its characteristic and bright orange colour from β-carotene, which is metabolised into vitamin A in humans when bile salts are present in the intestines. Carrots are also rich in dietary fibre, antioxidants, and minerals. Carrots a perfect vegetable for the crunchy texture and sweet taste of carrots is popular among both adults and children. Carrots are an excellent source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A carotenes. Carrots’ antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision, especially night vision.
Recipe: Carrot Cauliflower pickle
Summary: instant pickle watch the video
- Califlower – 1 – cup
- Carrot – 1 – cup
- Cumin Seed – 1/2 – tsp
- Curry Leaves – small
- Garlic – 0 – 5 to 6
- GARLIC PASTE – 1 - tsp
- Hing – 0 – pinch
- Lemon Juice – 2 – small
- Methi seeds powder /femugreek powder – 0 – PINCH
- Mustard Powder – 1/4 – cup
- Mustard Seeds – 1/2 – tsp
- OIL – 1/2 – cup
- Red Chilli Dry – 0 – 3
- Red Chilli powder – 1/2 – cup
- Salt (To taste) – 0
- Tumeric Powder – 0 – pinch
- Slice the Carrot and Califlower into small cubes and keep it a side.
- Take bowl add Red chilli powder,mustard powder,fenugreek powder,garlic mashed,turmeric powder mix this well and keep it a side.
- Take pan heat oil add mustard seeds,cumin seeds,red chillies,hing,garlic once it is done switch off the flame and add curry leaves keep this temepring a side till it cool down.
- Now take spices mixture add temepring into it and mix it well, now add cut Carrot and califlower cubes into it and mix it well at last add lemon uice. keep this mixture for 6hrs a side.
Cooking time (duration): 25
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: lunch
Recipe by Vahchef.
Cauliflower traces its ancestry to the wild cabbage, a plant thought to have originated in ancient Asia Minor. The cauliflower went through many transformations and reappeared in the Mediterranean region, where it has been an important vegetable in Turkey and Italy since at least 600 B.C. It gained popularity in France in the mid-16th century and was subsequently cultivated in Northern Europe and the British Isles. Cauliflower is an excellent source of vitamin C, vitamin K, folate and fiber. It is a very good source of vitamin B5, vitamin B6, omega-3 fatty acids, and manganese. Additionally, it is a good source of potassium, protein, phosphorus, vitamin B1, vitamin B2, vitamin B3, and magnesium.