Wednesday, October 1, 2008

Chawsha Chau Kachi Achar~Bean Pickle

Dashain is in the middle of the week and everybody have to work during the week here. We celebrate PreDashain yesterday making Motor Khosa Ko Achar. The Achar is made from Sanjaya Shakya. Tasting the Achar reminds me back home having Samebaji during Dashain festival. The taste of Kachi Achar is one to one identical same to the Samebaji (Beaten rice with Seasam, Ginger….). Thanks Sanjaya for making this chawsha chau Kachi Achar (delicious bean pickle).

Excited to read the Recipe…..




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Saturday, August 30, 2008

Golveda Ko Achar/ Tomato Pickel

Here we have again delicious Golveda Ko Achar from Sanjaya Shakya, Bonn. Recipe is coming soon.
Images Credit goes to Sanjaya Shakya.

Enjoy watching the images first.

Posted by bhani at 19:45:25 | Permalink | Comments (3)

Thursday, August 30, 2007

Gundruk

Paste Gundruk ko Achar

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Friday, July 13, 2007

Alu Ko Achar

 

Delicious Mouth watering Alu Ko Char from Aneeta Di,

 

Posted by Aneeta

Please view here for the Recipe.

Posted by bhani at 12:22:24 | Permalink | Comments (4)

Friday, February 2, 2007

Gundruk~ Dry Spincah~ SAAG

Gundruk Ko Achar

Gundruk is the nepali name for dry spincah. It is said to be the poor people food. In nepal, the village people used to eat gundruk und dhedo ( dry flour).

I just get this gundruk from Suneeta Didi and some tips from my dad to make this lovely delicious gundruk Ko Achar.

Gundruk KO Achar is very easy to make but prepartion to make Gundruk is long.

Prepartion

1st day

  1. Wash your choice of leafy green Vegetable
  2. Drain excess water.
  3. Crush into shreds.
  4. Crush the leaves into an airtight container.
  5. Let it stand for 1 day.

2nd day

  1. Press the leaves more.
  2. Close the lids air tight and let it stand for 10 days

3rd day

  1. Now it will give acidic and cured smell.
  2. Drained excess water without washing
  3. Wrap the cured leaves in a pieces of cloth and sun-dry them.

To make the Gundruk ko Achar, follow the simple steps.

Heat the pan, fry the Gundruk on the pan for 1 minutes and stir it continously. Take out the Gundru and put it into the bowl, add some slice cut onion, two spoon of Soya Oil, add garlim ginger, cucumin and some chilly to make it hot according to your taste. Put some lemon to make it sour, if you like. Mixed the gundru properly with your hand to give the authentic taste and the Gundru is ready to serve.

Posted by bhani at 11:50:15 | Permalink | Comments (9)

Saturday, July 8, 2006

SPICES

 

 

Posted by bhani at 02:25:32 | Permalink | Comments (2)

Tuesday, June 27, 2006

Alu Ko Achar/Potato Spicy Pickle

 

What is Alu ko Achar ?

In nepali alu means potato and achar states for spicy pickle. In the newari cusine the alu ko achar is the most accompaniment food.

 

Ingredients

500 gm Potatoes, boiled and chopped into cube sizes

100 gm Cucumber, chopped into cube sizes

1 Onion finely chopped

1 Teaspoon cucumin

1/4 Turmeric powder

10 Seeds = Fenugreek ( Methi seeds)

1/2 Teasppon mined garlic

1/2 Tespoon mined ingwer

1 Teaspoon hot chilly

Salt according to your taste

 

Prepartion

Give the chopped potatoes into one bowl, add the onion and spices mixed it up properly with oil. Add the cucumber.

At the same time, heat the pan with oil to fry the fenugreek, add the fenugreek. Achtung, Be careful during adding the fenugreek it is hot. Give the fenugreek with oil into the bowl containing potato.

Add Salt according to your taste..

The Potato Spicy Pickle is ready to serve.

KRISHNA ARPAN !!

 

 

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