Potatoes and Carrot pickle

There are plenty of ways to eat potatoes  and how people consume it differ country to country or more precisely community to community. I would like to say that Nepal is the place where people love to make pickle of almost everything. One such vegetable to make a tasty and delicious pickle is Potatoes and carrot. Potatoes  and Carrot together as a pickle is perfect combination, for its color and health reason as well.

Ingredients : 

Potatoes                        :      500 grams

carrot                            :      200 grams

green peas - small          :     100 grams  - soaked overnight

Lapsi                              :     100 grams

salt                                :     as per taste

Chili powder                   :     one teaspoon

Hot green chili                :     5 nos

dry red chili                    :     3 nos

green coriander              :     few leaves [ Optional ]

Sesame                          :     two table spoon

Turmeric powder            :    half teaspoon

Fenugreek seeds             :     half teaspoon

Mustard oil                     :     two table spoon

How to convert all these ingredients into a pickle ?

• you should soak peas for over night.
• Clean potatoes and boil it.
• After that keep it aside to cool down.
• Boil lapsi also and let it cool down.
• once potatoes cools down then peel it and then chop one piece into four.
• Clean carrot and chop it in thin and long shape.
• remove the skin and mass lapsi when its still hot, so that you can get the most of the gooey parts out of the pulp.
• then remove the seeds out of it before you put it in the mix of carrot and potatoes.
• Roast sesame seeds and grind it so that you can get its powder. put this also in the bowl of pickle.
• Put salt , chili powder and green chili and then mix everything in the bowl now.
• Heat the oil on the pan and put fenugreek seeds on it.
• When the fenugreek seeds becomes black, put the dry chili on it and then turmeric powder.
• Now pour it over the mixture on the bowl.
• if you like you can sprinkle green coriander on top of it and then serve.

Now your pickle is ready !

Lapsi Pickle

Lapsi is one the of the most loved fruit here and this available abundantly during the season. this is sour and acidic in its nature which makes it perfect to make its pickle. In recent times we have shared with you two types of its pickle. But we can have more variety of it as pickle than just one or two. here is one more way to make its pickles.

Ingredients :

Lapsi                                                       : 500 grams 

Salt [mix of white and black]                    : as per taste

Sugar                                                       : 200 grams

Asafoetida                                               : a pinch of it

Red chili powder                                      :  one teaspoon

Dry Red chili                                            :  3 nos

Fenugreek seeds                                      : 1/4 of the teaspoon
Mustard Oil                                              :  two table spoon


How to convert it into pickle ?

• Boil lapsi and let it cool down for about ten minutes.
• After that remove the skin of it.
• Mash it when its still hot so that we can get most of the gooey part from the pulp.
• Remove the seeds from it.
• Add a cup of water if you find it bit thicker as paste.
• Mix salt, sugar, chili and asafoetida on it and mix it all.
• Heat the oil and put fenugreek seeds on it. 
• Once the color of fenugreek seeds becomes black then put red dry chili and turmeric  powder on it.
• Now, pour that hot oil over the mix of lapsi mash. 

Now your pickle is ready ! 

The recipe is shared by Ramina Bajracharya. She is a fashion designer, a mother,  a housewife and food lover herself. She belongs to Newar community, who are well known for their culinary art as they have mastered the art to tease the taste buds of  gourmet.

Garlic Pickle

I was needed to eat garlic due to health reasons. Its not that I do not like it as it really makes it a lot easier to finish my meal without much fuss; I mean even when the curry is not something my taste bud likes.  But, what I found is, it is bit more hot and that strong scent of it was keeping me within the home bound even after hours of eating it. I have read in one of the healthy food site that garlic is good for cold and flu, skin and hair, blood purifier, cancer, blood pressure and heart problems. High blood pressure being my problem at this time I decided to eat it on regular basis without a trouble.

Here is what i found out and I love its pickle. to make its pickle you need the following ingredients :

Ingredients

Garlic : 200 grams or about ten whole garlic

Cherry chili : 8 - 10 round chili fresh

Salt : half teaspoon

Lemon juice : One cup

Timur powder : One fourth of the tea spoon

How to convert all these ingredients into a pickle ?

• Separate all the garlic and peel it.
• Grind chili and timur also if you have whole fruit of it.
• put the half cup of lemon juice in one clean and dry glass bottle. Then put salt chili paste and Timur powder also in it.
• Shake the bottle to mix everything in it.
• Make a small incision in each garlic before you drop it in the bottle one one by one.
• now you have to keep the bottle in cool and dry place for about a week
• After a week your pickle will be ready.

Note :

1. You can consume it after two days or two weeks choice is yours.
2. The garlic will turn blue in less than week. But its not the bad kind of blue color you should be worry about your health before you eat it.