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Explore Maa ki Baat | Gobi Gajar ka Achar | Episode 7 | Chef Ranveer Brar with 1,337,853 views, 0 likes, and 1,269 comments. Experience the impact of this video content that has captured audience attention.

She is a mother, a cook, a story teller and so much more! In this episode of #MaaKiBaat, Chef Ranveer Brar shares with her the some nice warming conversations and delicious Carrot and Caluiflower Aachar recipe which is followed by our guest mom from last 40 years. Watch the episode to learn how! #Maakibaat #Gobigajarkaachar #ChefRanveer *********************** 𝗔𝗠𝗔𝗭🥘𝗡 𝗦𝗛🍳𝗣 🔪Knives I use - https://amzn.to/41Z6eUg 🛒RB Store - https://www.amazon.in/shop/chefranveer 📟Kitchen Appliances - https://bit.ly/KitchenAppliancesIUse *********************** Let's help 𝘽𝙖𝙣𝙙𝙚𝙡 𝘾𝙝𝙚𝙚𝙨𝙚 get its GI Tag 𝗖𝗹𝗶𝗰𝗸 𝗵𝗲𝗿𝗲 𝘁𝗼 𝘀𝗶𝗴𝗻 𝗺𝘆 𝗽𝗲𝘁𝗶𝘁𝗶𝗼𝗻 - https://change.org/GITagforBandelCheese *********************** ⏩𝓒𝓵𝓲𝓬𝓴 𝓽𝓸 𝓢𝓾𝓫𝓼𝓬𝓻𝓲𝓫𝓮 : https://goo.gl/UE2pmL *********************** 𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼: Achari Aloo - https://youtu.be/1tNojUOybK0 Bhuna Aloo - https://youtu.be/hL3mUH6J2pc *********************** For more fantastic recipes, check out the Ranveer Brar App 📲 📲𝐀𝐧𝐝𝐫𝐨𝐢𝐝 - http://bit.ly/RBAppAndroid 📲𝗶𝗢𝗦 - http://bit.ly/RBAppiOS *********************** Gobi Gajar ki Achaar Preparation time: 10 minutes Cooking time: 15 minutes + boiling time Serves: 4 Ingredients 3 Carrots, cut into thick strips 250 gm Cauliflower florets For the paste 10-12 Garlic cloves 3 large Onions, roughly sliced 2 inch-Ginger, roughly sliced Vinegar ; Jaggery Syrup ¼ cup Vinegar ½ cup Jaggery, roughly chopped For the masala ¼ cup Mustard Oil Prepared paste 1 tsp Red Chilli powder Salt to taste 2 tsp Garam masala Boiled Carrots ; Cauliflower Vinegar ; Jaggery Syrup 1 tbsp Mustard seeds, coarsely grounded Process:- ● In a grinder, add ginger, garlic and onions. Grind it into a fine paste. Keep aside for further use. ● In sauce pan, add vinegar, bring it to a boil, reduce the flame and then simmer for 3-4 minutes. Then add jaggery, cook till it melts and reduces to a semi thick consistency. ● Meanwhile in another pan, heat mustard oil to a smoking point, reduce the flame. Add prepared paste, mix well until raw smell goes off. ● Add red chilli powder, salt and garam masala, mix well. Add par-boiled carrots and cauliflower, mix well. ● Add vinegar & jagery syrup, mix well. Add coarsely grounded mustard seeds, mix well. ● Remove it from the flame and let it cool down to a room temperature. ● Store it in an airtight container for 4-6 months. ● Enjoy with the choice of paratha. *********************** For more fantastic recipes, check out the Ranveer Brar App: 📲𝐀𝐧𝐝𝐫𝐨𝐢𝐝 - http://bit.ly/RBAppAndroid 📲𝗶𝗢𝗦 - http://bit.ly/RBAppiOS *********************** 🌎 Follow Ranveer Brar here too: ➡️ https://www.ranveerbrar.com ➡️ https://www.facebook.com/RanveerBrar/ ➡️ https://www.instagram.com/ranveer.brar/ ➡️ https://twitter.com/ranveerbrar #Gajargobikaachaar #shalgamachar pickle #gajargobhishalgamachaar #instantpickle

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