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This category has been viewed 14701 times
27
split mustard seeds
recipes
Last Updated : Jun 12,2024
राई का कुरीया रेसिपी
- हिन्दी में पढ़ें (split mustard seeds recipes in Hindi)
રાઇના કુરિયા રેસીપી
- ગુજરાતી માં વાંચો (split mustard seeds recipes in Gujarati)
Goto Page:
1
2
Garlic Pickle ( Achaar Recipe )
66
calories
per
tbsp
garlic pickle recipe
|
lahsun achar
|
Punjabi lahsun achar
| with 18 amazing images. Pickles and achar are essential part of
Indian meals
. They have strength to enhance ....
Carrot Pickle, Instant Gajar ka Achar
65
calories
per
serving
carrot pickle recipe
|
instant gajar ka achar
|
Gujarati, North Indian carrot pickle
| with 18 amazing images.
carrot pickle recipe
is actually a
instant gajar ka achar< ....
Crunchy Vegetable Pickle
52
calories
per
Crisp vegetable pieces in chilli, mustard and brine (salt solution). Choose any combination of fresh winter vegetables for this pickle and finely chop them. The vegetables are then immersed in a salt solution and left aside for a day. This is done to reduce the water content of vegetables, which i ....
Lahsun ka Achaar, Punjabi Lehsun Achar Recipe
92
calories
per
tbsp
lahsun ka achaar recipe
|
Punjabi lehsun ka achar
|
garlic pickle
| with amazing 21 images. Here is a peppy
garlic pickle
that is sure to shake awake your taste buds! In this
Methia No Masala, Koro Sambar, Gujarati Sambhar Masala
18
calories
per
tbsp
methia no masala recipe
|
koro sambar
|
Gujarati sambar masala
| with 14 amazing images.
methia no masala
is a tongue-tickling
Gujarati
spi ....
Gunda Keri
43
calories
per
tbsp
This pickle is an old traditional favourite of Gujarat and is of enormous popularity amongst all Gujaratis. Gunda is a kind of a berry and since it is available only from March to June, it is bought in bulk quantities to be made into a pickle. Gundas have to be destalked and cleaned well from the in ....
Methia Keri, Gujarati Mango Pickle Recipe
54
calories
per
tbsp
methia keri recipe
|
Gujarati mango pickle
|
raw mango pickle
|
methia keri nu athanu
| with 25 amazing images.
methia keri recipe
|
Gujarati ....
Ker ka Achaar
50
calories
per
tbsp
Ker, a berry exclusive to Rajasthan, is used in many interesting ways in the cuisine of that region. Ker ka Achaar is one such delicious preparation of ker pickled in mustard oil spiced up with a variety of seeds, so aromatic and appetizing that just a sniff of it will make you hungry.
Aam ka Achaar, Mango Pickle, Punjabi Achar
507
calories
per
cup
aam ka achar recipe
|
Punjabi aam ka achar
|
mango pickle
| with 27 amazing images.
aam ka achar recipe
|
Punjabi aam ka achar
|
mango pickle< ....
Kanji Vada, Rajasthani Kanji Vada
155
calories
per
vada
This is a marwari delicacy of moong dal vadas immersed in tangy mustard flavoured liquid. The 'kanji' or 'rai ka pani' as it is known needs to be prepared a day in advance so that all the flavours mellow down. The vadas are added the following day. Kanji vadas are a popular snack sold on the str ....
Raiwala Marcha
33
calories
per
serving
A delectable pickle of Bhavnagari chillies stuffed with a tongue-tickling mixture of mustard and fennel seeds, spiked up with a dash of lemon. The flavour of mustard is dominant in this pickle, true to the name of Raiwala Marcha. You need to let the pickle stand for at least one hour before serv ....
Kanji Vadas
220
calories
per
serving
This is a
Rajasthani
delicacy of moong dal vadas immersed in tangy mustard flavoured liquid. The 'kanji' or 'rai ka pani' as it is known needs to be prepared a day in advance so that all the flavours mellow down. The vadas are added the following day. Kanji va ....
Tendli ka Achar, Tindora Achar
9
calories
per
tablespoon
tendli ka achar recipe
|
tendli pickle
|
instant tindora achar
|
kundru achar
| |
ivy gourd pickle
|with 18 amazing images.
tendli ka achar re ....
Crunchy Vegetable Pickle ( Zero Oil Recipe)
52
calories
per
serving
Crisp vegetable pieces in chilli, mustard and brine (salt solution). Choose any combination of fresh winter vegetables for this pickle and finely chop them. The vegetables are then immersed in a salt solution and left aside for a day. This is done to reduce the water content of vegetables, which imp ....
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