Amla pickles can be arranged in all respects effectively and soon. Which is scrumptious
➢The Fixings
Amla - 7 (250 gms)
Ginger - 2-inch piece
Mustard oil - ¾ container (150 g)
Fennel powder - 2 tablespoons
Fenugreek seeds - 1 teaspoon
Mustard seeds - 1 teaspoon
Cumin - ½ teaspoon
Kalanji - ½ little
Turmeric powder - 1.5 teaspoons
Red stew powder - 2 tablespoons
Asafoetida - 2 squeezes
Salt - 2 teaspoons or flavors
➢ How to make the formula for amla pickle
Take the spots without spots and take a gander at the pickle.
To make the pickle, add 1 to 1 and some water in a bowl, spread the utensil and keep it to bubble, keep the sifter in the compartment in the wake of bubbling, and put the current and spread the wild ox with 6-7 Leave to cook blend.
Get ready flavors for gherkins: crush fennel seeds, fenugreek, dark gram and cumin seeds in a blending container and granulate all flavors.
Investigate Amla for 6 minutes. The current has been cooked delicately, not to diminish the eggs. Turn off the gas. Keep the old sifter on the kitchen utensils and keep it cool.
Once the amla is cold, giggle it. Ginger additionally ginger.
Add the oil to the dish and warmth it. Turn off the gas when the oil is hot and enable it to cool. At the point when the oil cools, include asafetida and chile in it. Turn on the gas and keep it moderate. Presently include the ground ginger in oil. Sear in a little bowl and include the pounded flavors and broil softly. Cook the flavors persistently and broil for 2 minutes.
At the point when the flavors are dry, put the ground sauce on it and blend with turmeric powder, red bean stew powder, and salt. Run the wild oxen persistently and broil for 2 minutes. Following 2 minutes, turn off the gas and enable the salt water to cool. At the point when the brackish water is light, include vinegar and blend. The pickles are prepared, take them out in a bowl.
The delectable amla magma is prepared to be a pickle. Keep the pickle once every day with the assistance of a spotless spoon. In three or four days, all the masala is well inside the amla. From that point onward, the pickle will be prepared to eat. Serve and eat the pickle with the nourishment. Amla can be eaten while holding the salt water for a half year.
recommendation
Try not to cook a ton of amaranths.
Try not to take bronze and iron utensils to make pickles.
They can likewise make pickles without the inflatables.
You can utilize any vinegar in a difficult situation.
➢The Fixings
Amla - 7 (250 gms)
Ginger - 2-inch piece
Mustard oil - ¾ container (150 g)
Fennel powder - 2 tablespoons
Fenugreek seeds - 1 teaspoon
Mustard seeds - 1 teaspoon
Cumin - ½ teaspoon
Kalanji - ½ little
Turmeric powder - 1.5 teaspoons
Red stew powder - 2 tablespoons
Asafoetida - 2 squeezes
Salt - 2 teaspoons or flavors
➢ How to make the formula for amla pickle
Take the spots without spots and take a gander at the pickle.
To make the pickle, add 1 to 1 and some water in a bowl, spread the utensil and keep it to bubble, keep the sifter in the compartment in the wake of bubbling, and put the current and spread the wild ox with 6-7 Leave to cook blend.
Get ready flavors for gherkins: crush fennel seeds, fenugreek, dark gram and cumin seeds in a blending container and granulate all flavors.
Investigate Amla for 6 minutes. The current has been cooked delicately, not to diminish the eggs. Turn off the gas. Keep the old sifter on the kitchen utensils and keep it cool.
Once the amla is cold, giggle it. Ginger additionally ginger.
Add the oil to the dish and warmth it. Turn off the gas when the oil is hot and enable it to cool. At the point when the oil cools, include asafetida and chile in it. Turn on the gas and keep it moderate. Presently include the ground ginger in oil. Sear in a little bowl and include the pounded flavors and broil softly. Cook the flavors persistently and broil for 2 minutes.
At the point when the flavors are dry, put the ground sauce on it and blend with turmeric powder, red bean stew powder, and salt. Run the wild oxen persistently and broil for 2 minutes. Following 2 minutes, turn off the gas and enable the salt water to cool. At the point when the brackish water is light, include vinegar and blend. The pickles are prepared, take them out in a bowl.
The delectable amla magma is prepared to be a pickle. Keep the pickle once every day with the assistance of a spotless spoon. In three or four days, all the masala is well inside the amla. From that point onward, the pickle will be prepared to eat. Serve and eat the pickle with the nourishment. Amla can be eaten while holding the salt water for a half year.
recommendation
Try not to cook a ton of amaranths.
Try not to take bronze and iron utensils to make pickles.
They can likewise make pickles without the inflatables.
You can utilize any vinegar in a difficult situation.
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