Khatta Meetha Gobhi Gajar Shalgam Achaar ( Carrot Cauliflower and Turnip pickle )

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Carrot, Cauliflower and Turnip Pickle

People from Punjab love their Achaar. Aloo parantha (flatbread stuffed with potatoes), ghar ka makhan (homemade white butter) and achaar is comfort food at its best for us.

What we call achaar is basically pickled vegetables. Our pickling is done with various spices and not just vinegar. Today I am sharing a punjabi recipe of a popular achaar in our parts of the world – gobhi, gajar and shalgam ka achaar (carrot, cauliflower and turnip pickle).

My grandmother was known for the pickles she made and every winter she would make this cauliflower, carrot and turnip pickle in bulk and send us back with jars of her famous pickle that we would enjoy for months.

When I started blogging (around the same time I started cooking), one of the recipes I wanted to share (and document for my own purpose) was my grandmother’s achaar recipe. One ambitious day I thought I will try it out and called my grandmom up to get the recipe. She explained it in as much details possible how she makes her famous pickle. She tried her best to explain it to me but somewhere I screwed up. I had decided the next time I am at my grandparents for a few days I will learn from her. Unfortunately, I didn’t get a chance to and she passed away three years back.

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Tiramisu Cake

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Tiramisu Cake Tiramisu Cake

Three weeks back for my birthday, I had made this Tiramisu cake. Even though I got so drunk that I forgot to serve the cake at my birthday party (please don’t judge me as a host), the next day I got to take it for a family lunch and my whole family enjoyed it. It’s the second time I was making the recipe and I loved how it had turned out each time that I made a mental note to share it on the blog.

This blog has been active for six years now and in my first year of blogging I did post a Tiramisu cake recipe (Dorie Greenspan’s version) which I made when I had my first house guests. This recipe is slightly different than that one. While I loved the taste of that recipe, I felt a sponge cake would mimic the savoiardi biscuits that are generally used in the Italian dessert better. So instead of a cake that follows the creaming method, which is what I used in the other recipe, I used the genoise recipe from my Genoise with summer berry cake post. If you have a favorite sponge cake recipe then feel free to use that. The filling, unlike the one in the previous recipe I shared, is made the traditional way by first making a zabaglione, which is an italian egg custard. The filling, that I adapted from here, although a little time consuming, is light and airy and makes the perfect tiramisu and is the star of the cake. Believe me when I say you need this filling in your life!

When I was invited by JW Marriot for an Italian cooking class, chef Alessio told us that traditionally no marsala or alcohol is added to tiramisu, so I haven’t added it here, but you could if you want. Alcohol is always welcome in my books.

It was my mom’s birthday yesterday and while figuring out which cake to make, I thought the Tiramisu would be perfect. Since I got to take pictures this time, I am here sharing the recipe for this Tiramisu cake with you today.

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