Aalu ra Kera Ko Achar

Aalu ra Kera Ko Achar (Potatoes and Banana Pickle)

This recipe is from our friend, Manu Malla

Ingredients:

5 medium sized potatoes

2 raw bananas

75 gram sesame seed (Til)

3 small green Chilies slit into half

½ cup green coriander (cilantro or Dhania) leaves finely chopped

2 tbsp lemon juice

½ tsp fenugreek Seed (Methi)

2 tbsp refined oil

¼ tsp turmeric powder

Salt to taste

Aalu Ra Kera Ko aachar

Method:

  1. Boil the potatoes and bananas until they are cooked.
  2. Peel the potatoes and bananas and cut them into one inch dice.
  3. Roast the sesame seed in a pan until the sesame starts to crackle and roasted smell comes out. Make sure you do not burn it black.
  4. Let the sesame cool down for some time and powder it in a blender. If roasted sesame power is available, you can use it instead.
  5. Mix the potatoes, bananas, coriander leaves, sesame powder, lemon and salt in a bowl.
  6. Put the turmeric powder on top of the above mixed ingredients (number 5).
  7. Heat the oil in a pan and once the oil is heated put the fenugreek (methi) seed and let it be brown.
  8. Turn off the flame and put the chilies on the pan.
  9. Pour the content of the pan on top of the turmeric powder.
  10. Mix all the ingredients once again.
  11. Ready to serve with rice, roti, beaten rice (Chiura) or any other dish you want.

Aalu ko aachar (Nepali Potato pickle)

 

Poleko Golbheda ko Achaar

Poleko Golbheda ko Achaar( Barbequed Tomato Pickle)

Ingredients:

4 medium size Tomatoes

1/4 tsp Timmur 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.

Poleko golbhedako achar(Barbequed Tomato Pickle)

Poleko golbheda achar(Barbequed Tomato Pickle)

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 Timmur (Shezwan pepper).

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

Mula ko Achar

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

Mula ko Achar( Radish Pickle)

Mula ko Achar( Radish Pickle)

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.


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