INDIAN FRUITS AND VEGETABLES RECIPES

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DIY FERMENTED VEGETABLES RECIPE | EASY FERMENTED VEGETABLES



DIY Fermented Vegetables Recipe | Easy Fermented Vegetables image

This easy, step-by-step recipe will teach you how to make delicious, and probiotic-rich fermented vegetables. Learn more about this tasty twist on veggies!

Provided by Shahzadi Devje

Categories     Side    Snack

Total Time 20 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 9

2 tbsp Himalayan salt (sea salt or pickling salt)
1 litre water (see Recipe Notes)
1.5 cups cauliflower (small florets)
6 radishes (cut in quarters)
1 carrot (large, cut in strips)
1 cup Indian green beans (ends trimmed)
10 cloves garlic (peeled, whole)
5 green chili (long, whole)
1 tbsp black peppercorns

Steps:

  • Combine salt and water in a measuring cup and stir until the salt is dissolved. Let it come to room temperature before adding to the vegetables
  • Place the remaining ingredients in a clean, dry jar.
  • Pour the salt water over the vegetables, leaving at least 1 inch of headspace at the top of the jar.
  • If necessary, add more water to cover the vegetables.
  • Cover the jar tightly and let it stand at room temperature for 2-3 days. If any mold or scum has formed on the top, simply remove.
  • Check for the 3 signs (as above) to assess if the fermentation process is successful.
  • After the fermentation process is complete, transfer the jar to the refrigerator.
  • These fermented vegetables will last for at least a month or longer in the refrigerator.

Nutrition Facts : Calories 44 kcal, CarbohydrateContent 8 g, ProteinContent 2 g, FatContent 1 g, SaturatedFatContent 0.2 g, SodiumContent 42 mg, FiberContent 2 g, SugarContent 2 g, UnsaturatedFatContent 1.1 g, ServingSize 1 serving

CARROT PEAS DRY VEGETABLE | PEAS & POTATO DRY VEGETABLE ...



Carrot Peas Dry Vegetable | Peas & Potato Dry Vegetable ... image

This antioxidant rich, zero trans fat, gluten free, lactose free, no dairy and no added sugar dry vegetable recipe that is perfect for beginners and masterchefs. The popular vegetarian and vegan indian recipe is a perfect lunch and dinner main course dish. The savoury dish goes well with bajra bhakri, chapati with oil, wheat bhakri or nachni bhakri.

Provided by Fitterfly

Categories     Lunch Dinner

Cook Time 15 minutes

Yield 1

Number Of Ingredients 11

2 tbsp Carrot (Chopped)
2 tbsp Peas (Boiled)
1 tbsp Potato (Boiled,Chopped)
1/2 tsp Ginger Garlic Paste
1/4 tsp Red Chilly (Powder)
1/4 tsp Garam Masala
1/4 tsp Rai
1/4 tsp Jeera
1/4 tsp Hing
1/2 tsp Salt
1 tsp Oil

Steps:

  • In a kadhai, heat oil, add rai and jeera to it and allow it to crackle
  • Add hing, ginger garlic paste and saute well
  • Next, add carrot, peas, potato, saute well and add salt, red chilli powder, garam masala and mix well
  • Serve hot with chapati

Nutrition Facts : Calories 109.39

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