Pickled Carrot Relish

I have been away for most of the time this month and no post got updated for more than 2 weeks. Well, the real reason for this was the visit of the stork to our household. Yes! we were blessed with a baby boy on 15th Dec'07 at 11:56 AM. Both Mother and child are OK and doing well. This birth completed our family and really tied me up. Since we planned to do it here itself in Hyderabad and not at either of our parents home, it meant that I would need to don another cap...that of being the mom-pop to our elder son. It was a real challenge and I am still grappling with it as I write. The first thing I cooked up after the birth was Poha for breakfast yesterday. Nothing fancy, no experiments, no presentation razzmatazz ...just plain, simple, tasty Poha ...err! the tasty word was added after I got a thumbs up from my mom, who's here taking care of Subha and the new kid. My elder son, as usual did not want anything to do with it and preferred to just drink milk.
Talking about posts, a real big thanks to Vegeyum, for posting my beet thing on her blog ( with some nice variations). It was great to read it in print. Actually, all credits to my wife for making it. This is her trademark recipe. I must say, vegeyum did a brilliant job with the photos. If anybody does not have an apetite, make them browse this site. The photos will surely work up anybody's apetite.
While I 'm thanking my wife for her variations, here's another of my wife's amazing creations. It is easy to make and really adds that zing to the everyday food. You can also have it as a dish.

Ingredients:
Carrots, julienned - 2
Capsicum, julienned - 1
Onion Seeds or nigella seeds (Kalonji) - 2 Tsp
Mustard Oil - 10 ml
Mustard powder - 2 Tsp
Asafoetida (Hing) - A Pinch
Fenugreek seeds powder - 1/2 Tsp
Red Chilli Powder -2 Tsp
Salt - To Taste

Method:
1. Heat oil in a wok, add in the masalas and cook till done.
2. Blanch carrots and capsicum juliennes.
3. Add in the Capsicum and carrots to the oil and masala mixture. Add salt. Cook till done.
4. Serve Cold.

Posted in: Indian Cooking,Pickle,Relish