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Explore Secret Gajar & Mooli ka Pani wala Achar/Kanji Recipe By Food Fusion with 163,683 views, 1,836 likes, and 103 comments. Experience the impact of this video content that has captured audience attention.

Dadi Jaan's secret recipe is now on Food Fusion. Mooli Gajar ka Pani wala Achar a winter special recipe for our fans. #HappyCookingToYou #FoodFusion #digitalammi Written Recipe: https://bit.ly/3DtWvuE Mooli Gajar ka Pani wala Achar Recipe in English: Ingredients: -Saunf (Fennel seeds) 1 tbs -Raidana (Mustard seeds) yellow 2 tbs -Boiling water as required -Gajar (Carrots) julienne ½ kg -Mooli (Radish) julienne ½ kg -Namak (Salt) 2 tbs or to taste -Lal mirch (Red chilli) crushed 1 tbs -Haldi powder (Turmeric powder) 1 & ½ tsp -Sirka (Vinegar) 3 tbs -Lukewarm water (boiled) 4 Cups or as required -Sarson ka tel (Mustard oil) 3 tbs Directions: -In mortal & pestle,add fennel seeds,yellow mustard seeds,crush coarsely & set aside. -In boiling water,add carrots,radish & blanch for 3 minutes. -Turn off the flame & let vegetables stay in water for 4-5 minutes then strain & rinse with cold water. -In a bowl,add blanched vegetables,salt,red chilli crushed,turmeric powder,coarsely crushed fennel seeds & mustard seeds,vinegar & mix well,cover & let it rest at room temperature for overnight. -Take out in a dry & clean jar. -Add lukewarm water,mustard oil & mix well,cover tightly & keep in sunlight during the day for 2-3 days. -Repeat process for 3-4 days. -Mix well occasionally. -Once pickle (achar) is ready it can be stored for up to 2 weeks on kitchen counter & up to 3 months in refrigerator. Note: -Store in clean sterilized & dry jar. -Make sure vegetables are submerged in water. -Always use clean & dry wooden spoon. Recipe in Urdu: Ajza: -Saunf (Fennel seeds) 1 tbs -Raidana (Mustard seeds) yellow 2 tbs -Boiling water as required -Gajar (Carrots) julienne ½ kg -Mooli (Radish) julienne ½ kg -Namak (Salt) 2 tbs or to taste -Lal mirch (Red chilli) crushed 1 tbs -Haldi powder (Turmeric powder) 1 & ½ tsp -Sirka (Vinegar) 3 tbs -Lukewarm water (boiled) 4 Cups or as required -Sarson ka tel (Mustard oil) 3 tbs Directions: -Mortal & pestle mein saunf aur raidana dal ker coarsely crush ker lein & side per rakh dein. -Boiling water mein gajar aur mooli dal ker 3 minutes kliya blanch ker lein. -Chulha bund ker dein aur vegetables ko pani mein 4-5 minutes kliya chor dein phir strain ker ka cold water sa rinse ker lein. -Bowl mein blanched vegetables,namak,lal mirch crushed,haldi powder,coarsely crushed saunf & raidana aur sirka dal ker ache tarhan mix karein aur dhak ker overnight kliya room temperature per chor dein. -Dry & clean jar mein dal dein. -Neem garam pani aur sarson ka tel dal ker ache tarhan mix karein,tighty cover karein aur 2-3 din kliya sunlight mein rakh dein. 3-4 din kliya yehe process karein. -Occasionally mix kertay rahein. -Jab achar tayyar ho jaye tou 2 weeks kliya kitchen counter per aur 3 months kliya refrigerator mein store ker saktay han.

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