Baby Shallots can be marinated in Vinegar or lemon juice. But tempering them enhanced their taste. These can be kept in the fridge and they stay good for a week.
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Ingredients:
1 cup of peeled, washed and dried baby shallots
2 cups of water
3 tbsp of Apple Cider Vinegar
1 tbsp of Panch Poran (a mix of mustard,onion seeds,fenugreek, cumin n fennel
seeds)
1/2 a tsp of turmeric powder
1 tsp of Cayenne pepper
1/2 a tsp of Sugar
1 tbsp of Mustard oil
Salt to taste
Method:
Take a pot, add the water,salt, sugar and the vinegar and boil for five minutes and turn off the gas. Add the baby shallots and leave them to soak overnight. Next day drain them and set aside.
Dry roast the Panch poran (1 tbsp) and coarsely grind it.
Take a glass dish and throw in the drained baby shallots,turmeric powder and the coarsely ground spice powder. Lastly add the mustard oil and give it a nice mix.
Store in the fridge if made in a slightly large quantity or else it is good to use the next day, so that we give enough time for the spice mix to blend with the shallots!
Ingredients:
1 cup of peeled, washed and dried baby shallots
2 cups of water
3 tbsp of Apple Cider Vinegar
1 tbsp of Panch Poran (a mix of mustard,onion seeds,fenugreek, cumin n fennel
seeds)
1/2 a tsp of turmeric powder
1 tsp of Cayenne pepper
1/2 a tsp of Sugar
1 tbsp of Mustard oil
Salt to taste
Method:
Take a pot, add the water,salt, sugar and the vinegar and boil for five minutes and turn off the gas. Add the baby shallots and leave them to soak overnight. Next day drain them and set aside.
Dry roast the Panch poran (1 tbsp) and coarsely grind it.
Take a glass dish and throw in the drained baby shallots,turmeric powder and the coarsely ground spice powder. Lastly add the mustard oil and give it a nice mix.
Store in the fridge if made in a slightly large quantity or else it is good to use the next day, so that we give enough time for the spice mix to blend with the shallots!
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