Amla ka achar khane me bahut hi swadist hota hai .yah hanare sehat ki liye bahut hi achha hota hai ise vitamin C ki matra jayada hata hai yah sawad me halka khata hota hai
Amla ke achar banane ki aawshyak saman
Amla -1 kg
Sarso ka tel -400g
Hing - 1/2
Maithi - 4 chamach
Ajwayan - 2 chamach
Namak - 100g
Haldi ka powder - 4 chamach
Mirch ka powder - 2 chamach
Sarso pila - 8 chamach
Soph - 4 chamach
Amla ke achar banane ka tarika
Amla ka achar banane ke liye ,sabse phale achhe achhe amla lete hai usme dag nhi ho iske bad use ek bartan me pani dal kar achhi tarah se dho leta hai . Dhone ke bad use gas par rakh kar garam karte hai .taki wah naram ho jaye iske bad use pani se nikal kar thanda karne ki liye ek bartan me rakh dete hai .thanda hone ke bad isko do bhag me kat dete hai or iske seed ko nikal kar hata dete hai.
Iske bad ek kadhai late hai aur usme tel dal kar garam karte hai .tel ko garam karne ke bad usme hing, maithi, ajwayan, sarso pila, aur namak ko ek sath mila dete hai .aur masala ban jata hai iske bad me amla aur masala dono ko ek bartan me rakh kar mila dete hai .milane ke bad achar puri tarah se tayar ho jata hai iske bad isko thanda kar late hai achar thanda hone ke bad isko ek glass ya palastic ke bartan me rakh dete hai iske bad isko 3 ya 4 dino tak roj roj dhup me sukhate hai aur saph chamach se chalate hai .uske bad me ise sarso ke tel me puri tarah se duba dete hai . Jayada tel dalne se achar swadist hota hai aur jaldi kharab nhi hota hai . Ise ham lagbhag 12 month ya usse jayada dino tak kha sakte hai .
Sawdhani
- Achar banane ke liye ham koi bhi bartan le toh usko achhi tarah se saph kar le .
- Achar ko glass ya palastic ke bartan me hi rakhana chahiye .
- Achar jis bartan me rakhe usko garam pani se saph kar dhup me achhi tarah se sukha le.
- Achar ko bartan se nikalte time saph chamach ka istemal kre .
- Achar ko 3 month me ek bar dhup me jarur rakh de taki achar karab nhi ho.
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