MOMO Achar (Nepali Food Recipe)


(Sesame-Tomato Achar for MOMO)

INGREDIENTS:

  • 2 large ripe tomatoes
  • 1 cup sesame seeds
  • 1 cup cilantro, chopped
  • 5 fresh hot red chilies, minced
  • 1 tablespoons garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon cumin seeds
  • 1 tablespoon mustard seeds
  • 1 teaspoon timur (Szechwan pepper)
  • 1/4 teaspoon asafetida
  • 2 tablespoons lime juice
  • 1 tablespoon lime jest
  • Salt to taste

DIRECTIONS:

  • Roast tomatoes in oven for about 30 minutes, or until charred.
  • Remove charred skin and reserve flesh in a bowl.
  • In a pan, add sesame seeds, cumin and mustard seeds; stir continuously until seeds pop and are toasted.
  • Make sure that seeds are not burnt.
  • Grind the toasted seeds into a powder.
  • In a blender, combine roasted tomatoes, ground mixture of sesame seeds, chopped cilantro, chilies, garlic, ginger, timur, asafetida, lime jest and juice, and salt; process to form smooth mixture.
  • Add some water if the achar mixture is too thick.
  • Transfer into a bowl.
  • Serve with steaming MOMOs.

Source: http://nepalicooking.tripod.com./achar.htm
Author: Tulsi Regmi

Pickles – Himalayan Chutney (Nepali Food Recipe)

Achar & Chutney – Himalayan Chutney

INGREDIENTS:

  • 2 cups ripe mango, cut into small chunks
  • 2 cups ripe papaya, cut into small chunks
  • 1/2 sultana raisins
  • 1 cup brown sugar
  • 3 tablespoons lemon juice
  • 1 cup orange juice
  • 1 teaspoon hot chili powder
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon whole timur (Szechwan pepper)
  • 1 tablespoon mustard seeds
  • 10 cloves
  • 1/4 teaspoon asafetida
  • Salt to taste

DIRECTIONS:

  • In a large bowl, combine all ingredients; mix well.
  • In a large sauce pan, add all combined ingredients and cook in low heat for about 30 minutes, or until mango and papaya chunks are cooked tender.
  • Adjust seasoning and remove from heat.
  • Let rest to cool.
  • To store, put in a sterilized air tight jar and refrigerate.

Source: http://nepalicooking.tripod.com./achar.htm
Author: Tulsi Regmi

Pickle – Cucumber (Kankro) Achar (Nepali Food Recipe)

(Cucumber Achar)
INGREDIENTS:

  • 4 cups cucumber, pealed, seeded, and sliced 1/4-in thick into 2-in lengths
  • 1 tablespoon coarse salt for the dewatering of cucumber
  • 1/2 cup sesame seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon timur (Szechwan pepper)
  • 1 tablespoon hot chili paste
  • 1 tablespoon garlic paste
  • 2 tablespoons tamarind paste
  • 3 tablespoons mustard oil, or good olive oil
  • 1 teaspoon freshly ground black pepper
  • Pinch of asafetida
  • Salt to taste
  • 1 tablespoon cilantro, chopped, for garnish

DIRECTIONS:

  • In a large bowl, mix cucumber slices and salt.
  • Let it rest for at least two hours to extract water from cucumber.
  • Cucumber will have released a good amount of liquid; drain.
  • Dry-roast sesame, cumin, and coriander seeds until toasted.
  • In a blender, mix all the toasted seeds, timur, chili, tamarind and garlic pastes, oil, black pepper, asafetida, and salt into a thick pickle paste.
  • Pour the pickling mixture into dewatered cucumber slices; mix thoroughly.
  • For garnish, sprinkle chopped cilantro.
  • Refrigerate in a sterilized jar.

Source: http://nepalicooking.tripod.com./achar.htm
Author: Tulsi Regmi

Pickles – Chili Achar (Nepali Food Recipe)

(Fresh Chilies with Herbs and Spices)
INGREDIENTS:

  • 1 cup fresh hot red chilies
  • 1 cup fresh hot green chilies
  • 1/2 cup mint leaves
  • 10 cloves garlic
  • 2 tablespoons sesame seeds
  • 2 tablespoons mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon timur (Szechwan pepper)
  • 2 tablespoons tamarind paste
  • 1 tablespoon sugar
  • 2 tablespoons lime juice
  • Pinch of asafetida
  • 3 tablespoons oil
  • Salt to taste

DIRECTIONS:

  • In a pan, toast sesame seeds, cumin and mustard seeds.
  • Spread out on a paper towel to cool down.
  • Grind to a powder.
  • In a blender, combine chilies, ground mixture of sesame, cumin, and mustard seeds, mint leaves, garlic, timur, tamarind, sugar, lime jest and juice, asafetida, oil and salt; blend into a paste with a desired texture.
  • If desired hot and sour, increase the amount of tamarind paste.
  • Store in sterilized jar and refrigerate.

Source: http://nepalicooking.tripod.com./achar.htm
Author: Tulsi Regmi

Pickle – Radish (Mula) Ko Achar (Nepali Food Recipe)

(Radish Achar)
INGREDIENTS:

  • 2 lb. daikon radish, sliced 1/4-in thick into 2-in lengths
  • 1/2 cup ground mustard seeds
  • 1 teaspoon turmeric
  • 1 tablespoon paprika
  • 1 teaspoon timur (Szechwan pepper)
  • 2 tablespoons hot chili paste
  • 5 tablespoons mustard oil
  • Pinch of asafetida
  • Salt to taste

DIRECTIONS:

  • In a large bowl, combine daikon with one tablespoon of salt and let rest for at least four hours.
  • This process accomplishes the extraction of water from daikon.
  • Press daikon pieces between palms to squeeze water as much as possible.
  • Reserve in a bowl.
  • To this, add ground musturd, paprika, timur, chili paste, mustard oil, asafetida and salt.
  • Be careful in adding excessive amount of salt as daikon had already been blanched in salt.
  • Mix all ingredients thoroughly.
  • Put the daikon mixture in a sterilized jar; close lid and allow to rest in a warm place for at least three days for fermentation before serving.
  • Refrigerate to store.

Source: http://nepalicooking.tripod.com./achar.htm
Author: Tulsi Regmi

Pickle – Garlic Chili Achar (Nepali Food Recipe)

(Garlic Chili Achar -Lasun Khursani Ko Achar)
INGREDIENTS:

  • 1.5 cups garlic cloves, peeled
  • 1/4 cup sesame seeds
  • 1/4 cup mustard seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon timur (Szechwan pepper)
  • 2 tablespoons hot chili paste
  • 2 tablespoons tamarind paste
  • 5 tablespoons mustard oil, or good olive oil
  • 1 teaspoon freshly ground black pepper
  • Pinch of asafetida
  • Salt to taste

Garnish:

  • 1 tablespoon mustard oil, or olive oil
  • 1 teaspoon fenugreek
  • 10 cloves garlic, thinly sliced
  • 10 dry red chilies
  • 1 tablespoon mint leaves, minced

DIRECTIONS:

  • In a pan, toast sesame seeds, cumin, coriander and mustard seeds.
  • Spread out on a paper towel to cool down.
  • Grind to a powder.
  • In boiling salted water, blanch garlic cloves for about five minutes to soften and remove intense garlic rawness.
  • Strain garlic cloves from the blanching water and place in a bowl filled with ice to prevent from being further cooked.
  • After ice bath, drain and reserve in a clean bowl.
  • Slowly dry-roast sesame, mustard, cumin, and coriander seeds until toasted.
  • In a blender, mix all the ground toasted seeds, timur, chili and tamarind paste, oil, black pepper, asafetida, and salt into a thick pickle paste.
  • Pour the pickling mixture into the blanched garlic; mix well.
  • For garnish, in a non-stick pan heat one tablespoon of oil, splitter fenugreek and dry red chilies until it turns dark.
  • Add slices of garlic and fry till light brown.
  • Pour the garlic-oil mixture and minced mint over the garlic pickle.
  • Mix well and put in airtight jar.
  • Allow one week for the marination of garlic cloves in the pickling mixture within the jar before serving.

Source: http://nepalicooking.tripod.com./achar.htm
Author: Tulsi Regmi

Pickles – Mango Chutney (Nepali Food Recipe)

Achar & Chutney – Mango Chutney

INGREDIENTS:

  • 3 cups ripe mango, cut into small chunks
  • 3 tablespoons tamarind paste
  • 1 cup brown sugar
  • 5 fresh red chilies, minced
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon cumin seeds
  • 1 teaspoon timur (Szechwan pepper)
  • 1/4 teaspoon asafetida
  • 1 tablespoon cooking oil
  • Salt to taste

DIRECTIONS:

  • In a sauce pan, heat oil; splitter cumin seeds until dark brown.
  • Add chilies, garlic, ginger, timur, asafetida, and salt.
  • Fry for a minute or so.
  • Add mango chunks, tamarind paste and brown sugar.
  • Mix all ingredients well and allow simmering in low heat for about 30 minutes, or until mango chunks are tender.
  • Remove from heat and let rest to cool.
  • Puree the mango mixture into a smooth paste-like mixture.
  • Put in a sterilized, air tight jar and refrigerate.

Source: http://nepalicooking.tripod.com./achar.htm
Author: Tulsi Regmi

Achar & Chutney – Mango Chutney

INGREDIENTS:
3 cups ripe mango, cut into small chunks
3 tablespoons tamarind paste
1 cup brown sugar
5 fresh red chilies, minced
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon cumin seeds
1 teaspoon timur (Szechwan pepper)
1/4 teaspoon asafetida
1 tablespoon cooking oil
Salt to taste

DIRECTIONS:

In a sauce pan, heat oil; splitter cumin seeds until dark brown.
Add chilies, garlic, ginger, timur, asafetida, and salt.
Fry for a minute or so.
Add mango chunks, tamarind paste and brown sugar.
Mix all ingredients well and allow simmering in low heat for about 30 minutes, or until mango chunks are tender.
Remove from heat and let rest to cool.
Puree the mango mixture into a smooth paste-like mixture.
Put in a sterilized, air tight jar and refrigerate.

Source: http://nepalicooking.tripod.com./achar.htm
Author: Tulsi Regmi


Pickle – Tomato Achar (Nepali Food Recipe)

(Tomato Achar)
INGREDIENTS:

  • 4 large ripe tomatoes or 2 cups ripe cherry tomatoes
  • 5 fresh hot red chilies, minced
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon cumin seeds
  • 1 tablespoon mustard seeds
  • 1 teaspoon timur
  • 1/4 teaspoon asafetida
  • 2 tablespoons cilantro, chopped
  • 2 tablespoons lime juice
  • 1 tablespoon mint leaves, chopped (optional)
  • 1 tablespoon cooking oil
  • Salt to taste

Garnish:

  • 1 tablespoon oil
  • 1 teaspoon fenugreek
  • 10 cloves garlic, thinly sliced
  • 2 tablespoons chopped cilantro

DIRECTIONS:

  • Roast tomatoes in oven for about 30 minutes, or until charred.
  • Remove charred skin and reserve flesh in a bowl.
  • In a sauce pan, heat oil.
  • Add cumin and mustard seeds; fry for 30 seconds or so.
  • Add chilies, garlic, ginger, timur, asafetida, lime juice and salt; stir for a minute.
  • In a blender, combine roasted tomatoes, chopped cilantro and mint, if used, and spice mixture; process to form smooth paste-like mixture (can be made chunkier, if desired).
  • Transfer into a large bowl.
  • For garnish, in a non-stick pan heat one tablespoon of oil, splitter fenugreek until it turns dark.
  • Add slices of garlic and fry till light brown.
  • Pour the garlic-oil mixture and chopped cilantro over the tomato mixture.
  • Mix well and refrigerate for at least two hours before serving.

Source: http://nepalicooking.tripod.com./achar.htm
Author: Tulsi Regmi

Pickles – Potato Achar (Nepali Food Recipe)

Achar & Chutney – Potato Achar

INGREDIENTS:

  • 2 lbs. small red potatoes, washed
  • 5 dried red chilies
  • 5 fresh green chilies, julienned
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon chili powder
  • 1 teaspoon fenugreek seeds
  • 1/2 cup chopped cilantro
  • 1/2 cup toasted sesame seeds, ground
  • 1/4 teaspoon asafetida
  • 2 tablespoons lime juice
  • 3 tablespoons mustard oil
  • 1/2 cup water
  • Salt to taste

DIRECTIONS:

  • Boil potatoes until cooked.
  • Do not overcook.
  • Remove skin and cut into small pieces.
  • In a large bowl, combine chunked potatoes, turmeric, chili powder, ground sesame seeds, asafetida, lime juice, half of chopped cilantro, salt and water; mix thoroughly.
  • In a small pan heat mustard oil; add fenugreek seeds, cumin seeds and dried red chilies.
  • Fry until brown and then add julienned green chilies.
  • Take the oil mixture from heat and pour over potato mixture; mix thoroughly.
  • Add more water if potato achar seems too dry.
  • Garnish with remaining chopped cilantro.

Source: http://nepalicooking.tripod.com./achar.htm
Author: Tulsi Regmi

Pickles – Ginger Chili Achar (Nepali Food Recipe)

(Ginger Chili Achar – Lasun Khursani Ko Achar)
INGREDIENTS:

  • 1.5 cups ginger root, peeled and pulverized
  • 1/2 cup mustard seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon timur (Szechwan pepper)
  • 2 tablespoons hot chili paste
  • 2 tablespoons tamarind paste
  • 1 tablespoon garlic paste
  • 5 tablespoons mustard oil, or good olive oil
  • 1 teaspoon freshly ground black pepper
  • Pinch of asafetida
  • Salt to taste

Garnish:

  • 1 tablespoon mustard oil, or olive oil
  • 1 teaspoon fenugreek
  • 10 cloves garlic, thinly sliced
  • 10 dry red chilies
  • 1 tablespoon mint leaves, minced

DIRECTIONS:

  • Dry-roast mustard, cumin, and coriander seeds until toasted.
  • In a blender, mix all the toasted seeds, timur, chili, tamarind and garlic pastes, oil, black pepper, asafetida, and salt into a thick pickle paste.
  • Add the pulverized ginger into the pickling mixture; blend into a smooth thick pickled ginger paste.
  • For garnish, in a non-stick pan heat one tablespoon of oil, splitter fenugreek and dry red chilies until it turns dark.
  • Add slices of garlic and fry till light brown.
  • Pour the chili-oil mixture and minced mint over the garlic pickle.
  • Mix well and put in airtight jar.

Source: http://nepalicooking.tripod.com./achar.htm
Author: Tulsi Regmi