Mula ko Achar( Radish Pickle)

Ingredients:
3 large white radish cut in to ½ inch cubes
50 gm brown mustard seeds roasted and powdered
10 green chillies sundried for 2 hours and slit
1tsp shezwan pepper corns roasted and powdered
1 cup mustard oil
1 tsp turmeric powder
1 tsp chilli powder
Bottles to store the pickle
Salt to taste
Method:
1) Take a big bowl and put radish.
2) Add mustard powder, green chillies, shezwan pepper corn powder, turmeric powder, chilli powder and salt.
3) Pour half of the oil and mix the ingredients using your hands, add the remaining oil if needed, it should be mixed well.
4) Put the mixture in the bottle.
5) Put the bottle in the sun for 3 to 5 days.
6) Now the pickle is ready to eat.

Poleko Golbheda ko Achaar( Barbequed Tomato Pickle)

Ingredients:

4 medium size Tomatoes

1/4 tsp Timur ko dhulo (shezwan pepper powder)

4 flakes Garlic

2 pcs Red chillies,

salt to taste

Method :

Traditionally barbequed on coal fire, till slightly burnt on the skin and cooked inside and grinded on a stone platform with a stone grinder using hands.Which is called Silauta in Nepalese. If you don’t have coal fire system roast it on the pan.

1) Heat the pan in medium flame add tomatoes and all the ingredients except salt and shezwan pepper powder.

2) Roast all ingredients along with  tomatoes till they  look cooked and burnt on the skin and water dries up.

3)Let it cool for 10 minutes and grind them in the mixer along with  salt and shezwan pepper.

4)Serve with rice, roti ,pulao or momos.