Nepali Alu Ko Achar ( With Silam seeds )

Nepali Alu Ko Achar
( With Silam seeds )

5 Potatoes - Boiled , Peeled & Cubed.
1 Tablespoon Dhania Seeds.
1 Tablespoon Silam Seeds.
5-7 Cloves Garlic ( Or more )
4-6 Dreied Red Chilies.
1 Teaspoon Jeera.
4 + 1 Tablespoons Mustard Oil
Lemon Juice To Taste
In Nepal and Kumaun you get this seed which is called Silam , or Bhangira. Elsewhere these seeds are known by their Japanese name, shiso or red shiso, and in some parts of the world also known as perilla. Silam has a strong taste like that of mint or fennel.

Essentially you take these seeds and whole coriander seeds , roast them on a tawa with dried red chilies ,then along with some garlic , green chilies make a coarse paste to which you add salt lemon juice and a bit of raw mustard oil . You then marinate boiled and cubed potatoes in the paste allowing the potatoes to rest 20-30 minutes.

Next take some mustard oil , smoke it , splutter jeera and green chilies in it and pour over the potatoes , lightly mixing the oil .This is another spicy and delicious alu ka achaar from Nepal
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Sweet Potato Chaat

These are healthy and delicious . Preferably cook them under a dyeing fire in a BBQ pit or over coals as they do on the road side , or bake them . Cool , peel , cube to size and season with chilies , salt , lemon juice etc - eat steaming hot !

Moong Dal Pakori

200 Grams Moong Dal

1 Tablespoon Urad Dal

A Pinch of Soda.

A Pinch Of Hing.

Soak over night , and then blend to a fine paste using minimum water. Add hing and soda and using a hand mixi mixing till the batter turns a pale yellow and is fluffy. A test of doneness is to drop a bit of batter into water , it will rise and that's when you know your batter is ready.

Take medium hot oil , and drop small balls into the oil , they will take up a roundish shape on their own.Allow pakoris to cook till light brown.

You can make them and freeze them . When ready to use , drop them in salted warm water , gently squeeze the water out after a few minutes and serve them up with flavored / spiced curd .

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Nepali Biryani

800  Grams- 1 Kg Basmati
1.500 Grams Mutton.
Whole Spice .
8 Large Onions Sliced.
300 Grams Ginger .
200 Grams Thin Whole Garlic.
10-15 Whole Green Chilies.
This is a very unique dish , takes a bit of an effort but well worth the results .You give the mutton one whistle only under pressure along with some whole spice . The idea is to make yakhni and to cook the mutton ONLY 25 % . Don't allow the mutton to cook more. You then cool the mutton , strain . Retain yakhni , and shed the mutton in medium size pieces , getting rid of all bones. The mutton is then salted and deep fried in mustard oil till done , but not crunchy . Fry in small lots.
Next slice onions in lengths and again in small batches fry till golden brown . Set aside.
Cut Ginger like match sticks and fry in small batches till golden brown .
Fry thin whole garlic till golden brown.
Fry green chiles till they begin to change color. Remember to make a gash in them before frying or they will burst.

Now make a paste:
4 teaspoons garlic
2 teaspoons each ginger paste , coriander powder
1 Teaspoon red chili powder ( or more )
1 Teaspoon of jeera powder.
Heat oil , add 1 teaspoon jeera , when it splutters add 1 chopped onion , when it's brown add the rice , fry the rice 2-3 minutes then cook the rice in yakhni. When the rice is 75 % done , very gently stir in the paste , when that is well mixed stir in all the fried ingredients , seal the container and let it cook under dum for 20 minutes or so , take off heat and leave in dum till ready to eat !I hope I haven't confused you with this long narration ! Do try this , it's delicious . Use mustard oil !
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Potato & Green Tomato Curry

Absolutely delicious , green tomatoes give a delicious tangy taste to this curry.

300 Grams Green Tomatoes.

300 Grams Potatoes.

1 Heaped Teaspoon Chopped Garlic ( Or more )

1 Teaspoon Garam Masala.

Salt

Haldi

Dried Red Chilies.

Heat about 60 Ml white oil , add garlic and brown slightly , browning will not only leave a beautiful flavor but also a nice color.

Next add all ingredients , cook covered giving the dish the odd stir. When half done add as much water as you would like gravy and cover cooked till done.Tastes spectacular .

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Beetroot Salad

There is no recipe as such , just went with what came to my mind when I saw 2 sad looking beets sitting next to a couple of Bok Choy which was on the verge of wilting. Grill/boil beetroot ( pref grill ) , cool , peel and slice. Blanche bok choy for 10 seconds , set aside .Take some oranges , peel and remove the membrane , you can use any fruit .
Crispy fry finely sliced onions till they are a deep golden brown , do the same with chopped garlic- set aside to cool .

Take4-5 tablespoons orange juice + 1 teaspoon lemon juice, season with salt and pepper - this is your dressing .

On a bed of bok choy ( use any greens ) place the beet and some orange segments .Sprinkle the dressing , let the salad sit 3-5 minutes . When ready to serve , sprinkle the crispy fried onions and garlic.

You get this delicious sweet and sour salad with bites of crispy onion and burnt garlic. Superb .

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Fried Arbi

Each home must have a few recipes for this vegetable , I am sharing one of the ways we prepare fried arbi .

Pressure cook arabi but don't over cook it. Cool and peel.
Take atta , season it with salt , red chili powder , roasted and powdered ajwain , roasted and crushed kasoori methi and amchoor.
Dip arbi in water , then dip into the atta mix nicely coating the arbi . Press gently with your hands . When all are coated shallow fry arbi on medium heat .Don't disturb the arbi while frying ,touch just to turn.
Comes out nice and crunchy and in season replaces potato chips as a snack at home.

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