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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