Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, barakoli achar(jujube pickle). One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Barakoli achar(jujube pickle) is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Barakoli achar(jujube pickle) is something which I have loved my whole life.
Barakoli Achara: Yummy recipe Please like and subscribes this video. How To Make Sweet, Sour, Spicy Jujube Pickle At Home Instantly, Easy Recipe Of Boroi Achar, By Nian's Cooking diary. Jujube, Indian palm, Boroi, Kul is very.
To get started with this particular recipe, we have to prepare a few components. You can have barakoli achar(jujube pickle) using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Barakoli achar(jujube pickle):
- Take ½kg Brokoli(berries)salty dry
- Get 50 gr Jaggery
- Prepare 1/2 tbsp Red chilli powder
- Make ready 1 tbsp Cumin roasted Powder
- Get ½ tbsp. Fenugreek roasted Powder
- Take ½ tbsp Fennel seed Roasted Powder
- Get 1 tsp Separately dry roast the cumin seeds
- Make ready 1 tsp fenugreek seed
- Get 1 tsp fennel seeds
Recipe : Sweet & spicy Jujube pickle Music: Smells Like Summer (Original Mix) by Del soundcloud.com/del-sound Creative. Sweet n sour jujube ber ka achar. Kuler Achaar or Boroi er Achaar (Jujube is known as Boroi in Bangladesh) is a sweet and sour pickle flavored with the Bengali five spices or Panch Phoron. Almost everybody who is borne and brought up in Kolkata (West Bengal) obviously had the memory of having this amazing Achaar from the vendors.
Instructions to make Barakoli achar(jujube pickle):
- Wash the raw barokoil very well. Then sundry the barokoil(berries) for about 2-3 day.
- Than store the barkoli (berries) with salt air tight jar for about 2 day.
- Again it sun dry for about 3-4 days.
- After 5 days heat kadai or pan, add jayagiri & stir it on low flame for about 2-3 munities.
- Then add the barkoli mix it very well for about 5-6 minutes on same flame.
- Then sprinkle the roasted powder (cumin, red chilli, fenugreek, and fennel) & mix them thoroughly.
- Turn off the flame. Keep aside & allow to cool down completely. After themes cool store an air tight container for a year.
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