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/3DtWvuEMooli Gajar ka Pani wala AcharRecipe in English:Ingredients:-Saunf (Fennel seeds) 1 tbs-Raidana (Mustard seeds) yellow 2 tbs-Boiling water as required-Gajar (Carrots) julienne kg -Mooli (Radish) julienne kg -Namak (Salt) 2 tbs or to taste-Lal mirch (Red chilli) crushed 1 tbs-Haldi powder (Turmeric powder) 1 & tsp-Sirka (Vinegar) 3 tbs-Lukewarm water (boiled) 4 Cups or as required-Sarson ka tel (Mustard oil) 3 tbsDirections:-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 kg -Mooli (Radish) julienne kg -Namak (Salt) 2 tbs or to taste-Lal mirch (Red chilli) crushed 1 tbs-Haldi powder (Turmeric powder) 1 & tsp-Sirka (Vinegar) 3 tbs-Lukewarm water (boiled) 4 Cups or as required-Sarson ka tel (Mustard oil) 3 tbsDirections:-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.