Golbheda ko Achar

How to make cooked Tomato achar

(Pakako golveda ko achar)

Utensils

Pan

Spatula

Bowl

Ingredients

Tomato – 4 to 5 

Onion – ½ cut into small pieces

Ginger paste of finely chopped ¼ tablespoon (I personally prefer finely chopped)

Garlic -4 finely chopped 

Green chilies- 4 finely chopped 

Fenugreek seed 1 teaspoon

Thyme seed 1 teaspoon

Salt to taste

Coriander powder 1/3 teaspoon

Red chili powder as desired

Salt as desired

Oil 1 tablespoon 

Timur- ¼ teaspoon 

Turmeric 1/3 teaspoon

 

Method

 

Wash and cut tomatoes into four halves

Heat a pan

 

Add oil, when pan is hot add fenugreek seeds and thyme seed

 

When they turn golden brown pour tomato, onion, garlic, ginger and green chili at the same time

Add turmeric and salt 

When it starts to give water then add coriander powder and red chilies

Let it cook until all the water dries 

Add fresh coriander 

Your cooked tomato achar is ready to serve.

To use this achar as pizza sauce in Nepali Pizza use a grinder to make paste of this Achar and when ready spread it in the pizza daugh)

Bitter Gourds Achar

How to make Tite Karela ko Achar

Utensils

Pan

Grinder

Spoon

Ingredients

Bitter gourds - 2

Mustard seeds - 3 teaspoons

Asafetida powdered - 1/2 teaspoon

Fenugreek seeds - ½ tea spoon

Chili powder - 2 or 3 teaspoons

Vinegar - 1 table spoon

Salt - per taste

Vegetable Oil- 2 table spoons

Method

Cut bitter gourd into thin pieces.

Dry roast 2 teaspoons mustard and ½ teaspoon fenugreek seeds

When done powder them.

Heat vegetable oil in the pan

Let 1 teaspoon of mustard seeds to splutter.

Add powdered mustard, fenugreek and asafetida.

Stir it properly

Add salt, chili powder and bitter gourd.

Mix it well.

Add little hot water and 3 table spoons of vinegar and mix well.

Close the pan and cook till the bitter gourd is done.

Serve it !

Okra Achar

How to make Bhindi / Ramtoriya ko Achar (Okra or Lady finger)

Utensils

Pan
Bowl
Spatula


Ingredients

Okra / Ladyfinger – 100 gms
Coriander seeds – ½ table spoon
Mustard seeds – 1 tablespoon
Cumin seeds – ½ tablespoon
Red Chilies – 3
Tamarind – ½ tea spoon
Hing or Asafetida – pinch
Salt – to taste


Method I

Heat oil and do seasoning with mustard seed and cumin seeds

Add the red chilies, coriander seeds, Asafetida and fry them in low flame

Allow them to cool

In another pan

Deep fry okra
Grind the fried okra and the seasoned mixture with salt and tamarind

Okra Achar/Chutney is ready to serve
Tips and Tricks
Deep fry the okra such that the stickiness goes off
Do not add water while grinding the mixture
We can also add garlic to this recipe

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Method II


Cut the Okra into proper round or long piece

Heat oil in a pan

Add fenugreek seed, thyme seed, red chilies and turmeric

Deep fry the okra such that the stickiness goes off

Meanwhile In a pan dry fry sesame seed

Grind sesame seed

Add it in the fried Okra

Add red chili powder and lemon juice

Mix it well

Okra Achar is ready to serve.

Mint Leaves' Achar पुदिना को अचार

How to make Babari ko Achar 

Utensils

Pan 

Spatula 

Grinder 

Ingredients

Mint -1 bunch

Oil -1 table spoon

Cumin -3/4 tablespoon

Black Dal soaked in water-1 tablespoon

Channa dhal-2 tablespoon

Pepper -1/4 tablespoon

Coriander Seeds-1 table spoon

Red Chili -1 

Green Chili-2 

Tamarind –a pinch 

Coconut -2 tablespoon 

Salt as required

Method

Clean the Mint by taking only the leaves, wash them and keep it aside

In a pan add Oil 

Add Black dal Channa dal and remaining ingredients ,fry for 1 min

Add the Mint leaves and fry till the leaves shrink and leave the moisture. It takes about 3-5 minutes. Allow it to cool down.

 

Add coconut and grind to fine paste. 

Add little water while grinding if necessary. 

Achar is ready to serve...!!!

Onion Achar ( Pyaj ko Achar)

Chopped Onion

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How to make Onion Achar

Pyaaz ko Achar.................!!!

Utensils

Pan to cook

Spatula to stir

Grinder to mix

Bowl

Type - I

Ingredients

Onions ( Pyaaj ) - peeled 1 cup

Garlic- 6 -7 flakes

Channa Dal (Bengal Gram) - 2 table spoon

Red chilies - per taste

Salt - per Taste

Fenugreek and thyme seed - few

Mustard seeds - 1 table spoon

Curry Leaves – 2 (optional)

Tamarind (Imili) or lemon juice 1 teaspoon

Method

Heat oil in a pan,

Fry chilies, dal, garlic and the onions, till golden brown.

Grind the fried mixture with tamarind and salt.

Splutter mustard seeds, Fenugreek seed, and thyme seed and curry leaves, in oil and pour on top.

Serve with Roti or Puri.

Type - II

Ingredients

Onions ( pyaz ) peeled and cut into fine pieces- 1 cup

Garlic ( lasoon ) 6 -7 flakes

Turmeric ( Besar )- ½ tea spoon

Red chilies powder - per taste

Salt - Per Taste

Fenugreek (Methi) and thyme seeds (Jwano) - few

Mustard seeds (Rayo) - 1 table spoon

Tamarind (Imli) or lemon juice 1 teaspoon

Method

In a bowl pour the cut onions and add salt red chili powder and tamarind juice on to it

Heat the pan

Add oil

When the oil is hot add fenugreek seed, thyme seed, and garlic.

When they turn golden brown torn off the gas and add the turmeric in it

Pour it in the bowl.

Your Onion Achar is ready to serve.

Hot and Spicy!!!

How to Make Mula ko Achar

 

 

 

 

 

Radish Pickle

Utensils

Bowl

Spatula

Jar to Store

 

Ingredients 

Daikon Radish – slice it in lengh of 2.5 inches cut it 1/8^th in width – 1 kg (2.2 lbs)

Turmeric Powder – one tea spoon

Mustard seeds – grounded – about half a cup

Szechwan pepper (Timur) - 1 teaspoon

Hot chili paste or powder - 2 tablespoons (depends upon how hot you prefer your pickle)

Cocking oil (mustard oil is preferred) – 1/2 cup

Pinch of asafetida (Hing)

Paprika for flavor- 1 tablespoon

Salt to taste

 

 

Method

Put the sliced radish into a bowl and add a spoon of table salt.

Put it to thaw for at least 3-5 hours. (longer time is preferred to get better taste)

It is the process of water out of daikon.

Press white sliced radish to get water out without breaking them and keep it on another bowl one by one.

Add those ground mustard, Szechwan, chilli powder/paste, oil and mix it properly.

Use your hand if possible or take a soft spatula to stir the mixture.

Gradually add hing and salt on it. You may taste it to add salt, as you have already thawed it in salt for several hours.

Mix it and stir it till all the mixture get the same color.

Put mixture in a jar (preferably in glass jar).

Put the top on and let it do its process of fermentation for 4 days.

Check the jar in between and add oil if necessary.  

Open the jar after 4 days, enjoy the smell and serve it.

 

Hot and Spicy...!!!

लप्सीको अचार

How to make Lapsi ko achar (Choerospondias axillaris)

Utensils

 

Boiling vessel

Frying pan

Spatula to stir

 

Ingredients

Lapsi – 1 kg (2.25 lbs)

Cumin Seeds (Jeera ko geda) – half tea spoon

Thaimol (Jwano), Fenugreek (meethi) – a little

Jimboo (Traditional Nepali herb spice) – a little

Sugar – 2 cups

Water – 2 cups

Cooking oil – half cup

Salt – On taste

Red Chili powder – 1 tea spoon

Red chili – 3

Raisins – Few

Cashew - Few

Method

Boil lapsi till the skins break out

 

Pill the lapsi and put the skin in separate plate (skin may be used to make Titaura)

 

Heat oil in frying pan and put red chili and jwano/methi and jimboo in it.

 

Fry chili jwano/ methi and jimboo till get dark

 

Add pilled lapsi in the hot oil pan

 

Add sugar in it.

 

Add chilli powder, turmeric powder, salt on it.

 

Stir the mixture in pan continuously and add some water in it and let it cook for some time.

 

When the mixture becomes thick add raisins and cashew for taste.

Your lapsi ko achar is ready to serve.

Dry Green Peas' Achar

How to make Kerau ko Achar

 

Kerau ko achar is very famous pickle in Nepal. It is eaten as a side dish of puri, fulaura, khir and sel-rotis.

Utensils

Round big bowl

Big spoon to stir/mix

Ingredients

Dry Green Peas - 200 Grams

Small Dry green Peas - 200 Grams

Ginger- 1 spoon

Salt- as per your taste

Lemon juice or (Chuk Amilo found in Nepal) - 2table spoon

Minced Mustard Seed (raiyo) – 1 table spoon

Green chilies 2-3 (Small round cut pieces)

Mustard Oil- half cup

Turmeric- pinch

Method

Soak small and big green peas through night

 

Cut green chilies and ginger into small pieces

 

Mix both the peas in one bowl and add salt and Turmeric

 

Add the minced mustard in the bowl

 

Add green chilies and ginger to the mixture

 

Add the mustard oil and Lemon juice.

 

Stir the mixture gently for 5-7 minutes.

 

Leave it for half an hour for better taste.

Your pickle is ready to serve.

How to make Gundruk ra Bhatmas ko Achar

Gundruk ko achar Gundruk ko chhop

Dried green leaves and Soybean pickle  Gundruk ko Chhop Method 1 Utensils Big bowl Pan to fry soybeans (bhatmas ) Spoon to stir Grinder (stone grinder prefer) to mix all the ingredients Ingredients Gundruk –a fist full Soybean- 50 gram Oil- 2 table spoon Salt – as per taste Green chili -3-4 piece Lemon juice- 1 table spoon Garlic-1 piece Tomato-1 piece Method Soak gundruk in a bowl of water and leave it for about half an hour Heat the soybean in the pan with or without oil (भट्मास भुट्ने) Grind the green chilies in the grinder adding salt, tomato and garlic mixing it properly Add oil, lemon juice and soybean, mix it properly add some water. Your Gundruk ko achar is ready to serve. Spicy…!!! Method 2 : Gundruk Powder Achar – Chhop - गुन्द्रुक को छोप Utensils Big bowl Pan to fry soybeans (bhatmas ) Spoon to stir Grinder (stone grinder prefer) to mix all the ingredients Ingredients Gundruk –a feast full Saybean- 50 gram Oil- 2 table spoon Salt – as per taste Green chili -3-4 piece Lemon juice- 1 table spoon Garlic-1 piece Method Heat/fry without oil gundruk with soybean and grind it to make mince Add red chili powder, salt and lemon juice Gundruk ko achar/ chhop / chop is ready to serve. Tasty……….!!!

Green Chili Achar

Hot Green Chili Pepper Achar

Hariyo Khursani ko Khadeko Achar Utensils   Glass jar  Big bowl Knife Ingredients Green chili – 1 lb Salt – 1 table spoon  Garlic and ginger – 1 table spoon each  Mustard Oil – 1 table soon Turmeric powder -1 teaspoon  Radish seed powder – 1 teaspoon  Method  Wash and cut the chili pepper (make two or three pieces each)  Put the pieces of chilies in a big bowl  Add all the spices on it and mix it well  Fill the mixture in the jar close jar  Keep the jar under the sun for about 2 or 3 days  Your Achar is ready to serve with rice roti, rice or chiura.

Ginger Pickle

Aduwa ko Achar

Utensils Round big bowl Big spoon to stir/mix Glass jar  Ingredients Ginger- 200 gram Lemon- 200 gram Salt- 1 teaspoon Asafetida – pinch Black pepper- 1/4 teaspoon Method Take the ginger peel the skin and wash it clean Cut the ginger into small pieces of your desire (I prefer long stripes) Cut lemon into two halves and squeeze out the juice In a bowl mix lemon juice and ginger Add salt, asafetida and black pepper and mix it well Now fill the mixture and cover it  Keep the jar in sun for about 3 days  Every other day stir the mixture in jar and let the lemon juice be on top  This pickle tastes great after three days. You can store this achar for more than a month. This is the best thing to eat during lazy hours.

Pumpkin Pickle

How to make Farsi ko Achar

Utensils 

Pan
Spatula
Ingredients

Yellow pumpkin -200 gram
 Fenugreek seed- ½ tea spoon
Thyme seed- ½ teaspoon
Green chilies -3
Salt- to taste
Turmeric- ½ teaspoon
Red chili powder- 1 teaspoon (or as desired)
Lemon -1 (if you have chook Amilo is the best)
Oil -2 tablespoon


Method

Cut the skin of the pumpkin and cut the pumpkin in small pieces

Heat the pan, add the oil

Add Fenugreek seed, and thyme seed

When they turn golden brown add chilies

Add the pumpkin, turmeric and salt

Cover the pan and let it cook until pumpkin is well cooked

Now add lemon juice

Pumpkin Achar is ready to serve.!!!

आलु र दही को अचार Chukauni

सामाग्री:

५०० ग्राम आलु

१०० ग्राम प्याज ( जरुरी छैन)
१ लिटर दही
मेथी
बेसार
खुर्सानी धुलो
हरियो खुर्सानी
नुन
तेल

बिधी:

५/७ चम्चा तेल तताउने , १ चिम्टी मेथी फुराउने, आधा चम्चा भन्दा कम मात्र बेसार र हरियो खुर्सानी  पनि मेथी फुरौने बेलामा नै फुराउने

दहीलाई उक्त तातो मेथी बेसार तेल ले झान्ने

अन्दाज गरि नुन र खुर्सानी दहीमा मिसाउने

आलु उसिन्ने, छोडाउने अनी तरकारीलाई जसरी काट्ने

काँचो प्याज लाई मसिनो गरि काट्ने

आलु र प्याज लाई झानेको दही मा मिसाउने

यसरी दही र आलु को अचार बनाउन सकिन्छ। बनेको केही समय आलुमा दही भिज्ज्न दिदा स्वाद तिख्हर हुन्छ।

तपाईको अचार तयार भो !!!    

How to make Aaloo ko Achar (Potato Pickle Nepali)

Ingredients

Potato — 2 lbs
Cooking oil –half a cup
Sesame seeds– half a cup
Cumin powder –1 spoon
Fenugreek seeds (Methi) - Some
Turmeric powder — 1/5 spoon
Coriander powder — 1 spoon
Asafoetida powder (heeng) (optional)– pinch
Green chilies – 5 – 10Lemon juice — half cup
Coriander leaves– few

Salt- your taste

Instructions

Boil potatoes, peel it and chop into quarters

Roast sesame seeds (Teel) (half cup) on a pan till it turns light brown and starts crackling, after which grind it in a food processor

Heat half cup of oil in frying pan and add about 30 – 40 methi seeds till it turns dark brown

Add cut green chilies (about 6 – 9 depending on your taste) light fry chilies for 20 seconds

Add spoonful of coriander, cumin and 1/5 of turmeric powder

Add the ground sesame seeds and salt to taste (You may add pinch of Asafoetida)

Cook for a minute in low flame. Stir it continuously

Add the potatoes cook for about 3-4 minutes (stirring continuously)

Add half cup of fresh lime/lemon juice. Mix it very well

Garnish with fresh chopped coriander leaves

Now it is ready to serve.

What is Achar?

Achar implies spicy pickle. Pickle tend to be usually important section of Nepali foods. Achar adds spicy flavor to help standard foods. Achars could possibly be home made or perhaps pickled products. Pickled achar are also extremely popular as it's very easy to preserve for years without refrigeration.

Achars tend to be mixture of fruit, greens along with spices. It can be grilled or perhaps mixed solely. It depends upon the sort of achar as well as the materials utilized in it. Gas is also used as a pickling channel as well as additive. Achar usually are made in your house. However, these types of days’ achars can be bought in industry in substantial scale.

A few achars are designed sizzling, a number of really poisonous and a few tend to be channel. A few achars tend to be lovely also. Achars usually are not ingested on its own. It is just a facet meal. It truly is usually ingested along with almond, curry, roti or perhaps chapati.

It is quite intriguing to find out of which pickle may be created from any food plant life as well as fruit.

Independent of the principal compound as well as masala, achar adds its flavor along with ginger, tomato vegetables, lime, onions, garlic cloves etc.