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Before you jump to Beetroot & Red Chilli Pickle recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
We all understand that, in order to really be healthful, nutritious and balanced meal plans are important as are good amounts of exercise. Sadly, we do not always have the time or the power that this type of lifestyle requires. Working out at the gym isn't something people make time for when they get off from work. We want a yummy, greasy burger, not an equally tasty salad (unless we’re vegetarians). The good news is that making healthy choices doesn’t have to be a pain. If you keep going with it, you'll get all of the required foods and activites. Here are some very simple ways to get healthy.
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There are many things you can do to become healthy. Extensive gym visits and narrowly defined diets are not always the answer. Little things, when done every day, can do a lot to make it easier to get healthy and lose pounds. Being intelligent about the selections you make each day is a start. Getting as much exercise as you possibly can is another factor. Don't forget that health isn't only about just how much you weigh. It is more about making your body as strong as it can be.
We hope you got benefit from reading it, now let's go back to beetroot & red chilli pickle recipe. You can cook beetroot & red chilli pickle using 17 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to cook Beetroot & Red Chilli Pickle:
- Get 2 of beetroot.
- Use 7-8 of red chillies.
- Take 15 cloves of garlic.
- Prepare 4 of green chillies.
- Use 2 inches of ginger julians.
- Prepare 10-12 of curry leaves.
- You need 2 tbsp of methi.
- You need 1 tbsp of coriander.
- Get 1 tbsp of mustard seeds.
- Use 2 tbsp of fennel seeds.
- Take 1 tbsp of Red chilli powder.
- Use 1/2 tbsp of turmeric powder.
- Prepare 3 tbsp of sugar.
- Provide 2 tsp of vinegar.
- Use 2 of lemon juice.
- Get 3 tbsp of salt.
- Get 5 tbsp of oil.
Instructions to make Beetroot & Red Chilli Pickle:
- Wash, dry and chop all vegetables..
- Dry roastmethi, coriander, mustard, fennel seeds on low flame. Once cool grind it coarsely..
- In a pan add oil. Add 1 tsp methi and asaefotida..
- Add garlic, chilli and ginger julians...
- Add red chilli and beetroot. Saute it for 7-8 minutes..
- Add all masalas and sugar..
- Mix it nicely. Cook it on slow flame for 4-5 minutes. Add vinegar and lemon juice. Once cool transfer it to airtight bottle. Add oil if required. Keep in sun for 7-8 days..
- Relish this pickle...
A skewer should slide through the thickest part easily to indicate it is cooked. Pickling has been around for centuries before reducing waste was a #trend. It is an amazing way to preserve seasonal vegetables extending their shelf life of a couple of days to a couple of years. So how do you pickle beetroot? Cooking beets and submerging them in a vinegar and spice solution helps preserve them for long periods of time.
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