Gundruk Pickle

Gundruk is fermented and dried green leafs. Undoubtedly, this is one of the much loved vegetable here in Nepal. This is loved by people for its tangy and acidic taste. This is mostly consumed during the summer as curry; however people also loves to have its pickle. And there is more ways to make its pickle than one. Here is one way to make its pickle.  

Ingredients :

Gundruk                    :      100 gram
Small Tomatoes         :      50 grams
Green chili                 :      two piece
Salt                           :      As per taste
Mustard Oil                :      Two table spoon

How to convert it into a pickle ?

• Heat a heavy pan and put the mustard oil on it.
• Fry gundruk in a hot oil. then keep it aside for some time.
• Then roast tomatoes and green chilies together.
• Crumble the fried gundruk using your hand.
• Mash roasted tomatoes also with your hand. Sure do it when its not that hot to mash it with your own hand.
• Grind chili and add it in the gundruk and tomatoes mix. 
• Add salt and mix it well.

Now, your pickle is ready !

This recipe is prepared as told by Poonam Dhakhwa. She is a Co-owner of a Boutuque named RD Chahat. She is a fashion designer, mother of two girls and a food connoisseur herself. She comes from a Newar community, who are well known for their culinary art as they have mastered the art to tease the taste buds of  gourmet.

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.  

Dry Sesame Pickle

Sesame has been one of the ingredients in many pickles we make but there are times we have enjoyed the pickles made out of sesame only. I mean to say sesame being a major ingredient of a pickle instead of a side ingredient. and the good part of this pickle is this is powdered pickle instead of gravy or juicy which we make most of the time. To make this pickle all we need is some ingredients.

Ingredients 

Sesame seeds              :  250 grams

Alas seeds                   :  150 grams

Salt                            :  one teaspoon

Red Chili powder         :  one teaspoon

Ginger                        :  one big chunk

Lemon  Juice              :  one and half big size

How to convert these ingredients into a pickle ?

• Clean sesame  seeds and alas seeds first before roasting it in a hot and dry pan.
• Roast alas seed also.
• When its roasted  then make its powder by putting it in mixture or using mortar.
• Clean and peel the ginger and then let it dry under the sun for about an hour or two.
• When its dry enough then grind it as fine as you can.
• now put all ingredients in a clean bowl and mix all the it.
• squeeze lemon over it and mix it again.

Now, your pickle is ready  !

Note :

1.  This is fresh pickle as well as you can store it for long time also.  
1. There are people who like it with rice but I think this is better suited to eat with peanuts or to make your mouth juicy when you are enjoying the winter sun.

Mixed pickle made in Poush water

Winter season is regarded as the best month to keep bottled pickle. its may be chances are very few to spoiling of such bottled pickles. There is no doubt some keep bottled pickle during winter season but this particular one requires the water from January. 

What ingredients are needed to make mixed pickle made in Poush water ?  here are the  ingredients  we need for serving of 6 - 8 people.

• Cauliflower 500 grams
• Green chili 6 - 7  pieces
• Radish  200 grams
• Red chili powder two tablespoon
• Salt as per the taste
• Half liter of poush water * 
• one
  
  Glass bottle of 1 kg capacity

How to convert all the above ingredients into pickle ?  

• Keep the half bottle water under winter sun and let it warm.
• After an hour cut cauliflower into big piece.
• Cut radish thinly and rectangular shape.
• Make two slices of green chili.
• Keep everything into glass bottle. Add salt and red chili powder also into bottle.
• Put lid tightly and keep it aside for a week under winter sun. It can be preserved for long time.

Now, your pickle will be ready to eat after a week !

The recipe is shared by Ramina Bajracharya. She is a fashion designer, a mother,  a housewife. 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.

Poush water : Poush is the coldest month of the year which falls in the English time of mid December till mid January. In Newar community traditional people believe to make pickle on poush water to enjoy it in warmer months. It is believed to be good for health.

Whole Lemon pickle

Lemon being the fruit which taste sour, tangy and acidic it is one of the most common fruit used to make any pickle. this this that ingredient which is commonly used yet there are many variety which is used purely using only lemon with the salt and chili to complete  it to make a pickle. and some like it without even chili. Winter is the right time to make varieties of pickle that is made of lemon, as this it its real season of this small yet very useful fruit.

Ingredients :

Lemon                      :  half kg

Salt                           : four teaspoon

Timur [ optional]      :  about ten piece

glass bottle              : one half kg capacity


How to make pickle out of these ingredients ?

• Clean Lemons.
• If you want to peel the zest of it go ahead and peel it as some peel it fearing the bitterness of it will go away. However, I do not want to blame bitter taste to the zest. Its the time that takes away the bitterness with it when it matures.
• Grind timur and mix it  with the salt. 
• Rub zested or not zested lemons with the mix of salt and timur and then drop it in the bottle.
• Once the bottle is filled put the lid tightly. remember not to use the metal lid when you are making pickle out of acidic fruit like lemon.
• Keep that bottle in a place where it gets enough sun during day time.
• you need to keep it aside for two to three months before you can use it.

Your pickle will be ready in March or April only.


Note : 

1. It will take time to mature it. minimum Two months. If you are new maker and then when the bitterness will go away. Keep in mind sometimes its ok to eat it even if there is slight bitterness in it.
2. Putting it under the sun will hasten the maturation process. If you want to slow down the process keep it in the  fridge. 
3. you can use it for almost a year when its ready to eat.

Lapsi Pickle

Lapsi is very sour and acidic fruit which is best to make pickle during its season. Because this is lapsi season [ October till December] so, lets enjoy one more variety of lapsi pickle. This variety will be better for those who do not like sweet lapsi pickle. Mostly youngsters  love it for its tangy and acidic taste. This variety of pickle is very easy and simple to make which takes about fifteen minutes only. You can eat all or share with family choice is yours. 

Ingredients :

Lapsi           : 100 grams

Chili            : 2-3 nos

Salt             : as per the taste

Sugar          : One big teaspoon

Timur         : 5 piece only [ optional ]

How to convert all these ingredients into a pickle ? 

• Clean and boil lapsi on medium heat gas for 10 - 12 minutes.
• Onces its skin opens up then keep it aside for about five to seven minutes.
• When its mild hot then mash it using fork or your hand. this needs to mashed up when its still hot enough so that you can get the most gooey object out of the pulp.You can add handful of water to make it more gravy.
• Grind chili, timur, sugar and salt using mixture.
• Pour all the mixture in the bowl where lapsi is alrady in massed form then mix it well.

Now your pickle is ready.

Potatoes pickle

Potatoes pickles are very much common in Nepal when there is special day in family. There are plenty of ways to make its pickle and then enjoy it as per the time and mood. If you are health concision and avoiding potatoes fearing it might make you fat then keep in mind that boiled potatoes do not add extra pound in your body its only that you should stay away from fried potatoes for that matter.

What ingredients will you need to make a potato pickle that wins the heart of of people who will be at the guest list ? Here I go with the ingredients :

Potatoes                       :        One kg [ 1000 grams]

Green chilies                :        5 - 6 
Salt                              :        As per the taste

Sesame seeds               :        Four tablespoons white

Lemon                          :        Two medium size

Turmeric powder          :        1/2 teaspoon

Fenugreek seeds           :        1/2 teaspoon

Mustard Oil                   :        Two tablespoons

How can you convert it into a delicious and tasty pickle ?

• Clean potatoes and boil it. if you do it in a pressure cooker it will be done in three whistle. After that keep it aside to cool.
• Peel it and cut it into four and six pieces according to the size of potatoes. Put it into a big bowl.
• Put salt, squeeze lemon juice over the potatoes and keep it aside.
• Roast sesame seeds on a dry hot pan until most of it pops up. Stir it constantly so that the fragile seeds wont burn out.
• Once its done put it in the mixture to grind. if need be add some water to
  make a fine paste out of it.
• Clean chilies and chop it.
• Add sesame paste and chili  into a bowl.  And mix it well.
• Now heat a pan and then put a fenugreek seeds on it then wait until its color becomes total black in other word burn it and then gas off.
• Put turmeric on the hot oil and pour it over the bowl where all the pickle mix is kept.
• Put the lid on the bowl for a minute or two.
• Now mix everything for one more time. 

Now your pickle is ready !

Fresh Gundruk's Pickle

This is winter time and its time to enjoy Gundruk which is part of winter as well as   inseparable part Nepali food. This is that curry which is always in our kitchen  because when you don't find anything new in the market this curry is going to save your day. It is made out of fomented green leaves. This is one of the most liked curry in Nepal. People from all walk of life love it for its tangy and acidic taste and its best to eat in soupy form. Thinner it is better you get the real taste of it when you eat it with rice. But,  when you make its pickle you are forbidden to add water more than two tablespoon on it, even if its dry food. Normally people consume gundruk only  when they dry it under sun for about a week but some really like its fresh pickle just when its out from the Can.

I would like to request you to go through my earlier post on Gungruk to understand how it is made. As we focus here how you can make its tasty and delicious pickle.

Ingredients :

Gundruk                     :  One bowl [ 200 grams ]

Salt                            :  As per the taste

Fresh chili                  :  Three nos

Timur                         :  Four piece only

mustard Oil                :  One table spoon

How to convert these ingredients into a pickle ? 

• Put fresh gundruk in a clean and dry bowl.
• Clean chili and make its fine paste.
• Add salt and timur also when you make its paste.
• Once you have a chili paste ready in your hand put it in the bowl and then mix it well.
• Now add mustard oil on it and mix again.

Now your pickle is ready.

Note : 

This is better suited to eat with bitten rice or just like this when you are enjoying winter sun instead of eating it with rice like most of the pickle we prepare.