Shredded radish pickle with tomatoes

We probable have about two dozen ways to make a radish pickle only and that if we do not know much about how to know a pickle out of radish. however I consider myself lucky because I have friends who are not just Newars but they are food connoisseurs as well.

Ingredients :

Radish                            :  500 kg

Tomatoes                       :  5 medium size

Green garlic                   : one or two

Garlic                            : about 3 cloves

Salt                               : as per taste

Red chili                       :  powder  :  one teaspoon

Fenugree seeds             : 1/3 teaspoon

Mustard oil.                  :  one tablespoon

How to convert all these ingredients into tasty and mouth watering pickle ?

• Clean and shred radish.
• Put salt and the keep it aside for about ten minutes.
• Boil tomatoes and keep it aside to cool down.
• Squeeze the shredded and salted radish using your hands and through the excess juice out of it/
• Peel the garlic cloves and then put in the blender with tomatoes and make its puree. 
• Pour the blended tomatoes puree over the radish now.
• Put salt, red chili in the bowl where we keep radish and tomatoes puree and then mix it.  
• Chop the fresh garlic in small shred and put it in the bowl.
• Heat oil. put the fenugreek seeds on it and wait until the seeds becomes total black.
• Gas off and put some turmeric on it. 
• Now pour the hot oil over the mixture.

Now, your pickle is ready.

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

Soybean pickle

In general we use vegetables or fruits to make pickles but there are times we can use grains also to make a tasty and delicious pickle. In the past also we have posted chick-peas and peas pickle in our blog. Because, we try to give you the pickle which is not so common yet it must be easy to make and yet delicious when you eat it. Soybean is one of such rich grain which is very beneficial for heath reason and now you can make its pickle also. As for the color of it you can use whatever you have in your hand. normally we have more of brown beans in this part of the country but black and white soyabeans is also very much common sight and we can get it in the market easily.

Ingredients :

Soyabeans                :  200 grams

Salt                         :  As per the taste

Chili                        :  One teaspoon

Ginger                     :  One small stub

Lemon                     :  One

Mustard Oil              :  One tablespoon

How to convert these ingredients into a tasty pickle ?

• Roast soybean in a heavy pan and roll it on the pan constantly.
• When the bean"smiles" or its skin cracks up its done the roasting process.
• Keep it aside to cool down.
• Now roll a mortar or your strong hands over the beans to remove the skin out it. 
• When all the outer skin or testas are removed then put the beans on the mixture along with chili, salt, ginger and oil.
• Add some water on the mixture to make its fine paste and then the run the machine.
• Put it in a bowl and squeeze lemon over it if you are the fan of lemon.

Now your pickle is ready.

Radish and Tomatoes pickle

I may have told you before that we have more than a dozen ways to make radish pickle. It should not surprise anyone if each pickle of radish taste so vert much different than the one we just tasted. One of the good news of radish is, that now a days we can buy it in market around the year. And its cost is so affordable also. Now, is the main season of radish so why not use our time and make one to welcome the season in real sense.  

Ingredients :

Radish                        :  half kg [ 500 grams ] 

Red tomatoes             :  One Kg [1000 grams ]

Green Chilies              :  100 grams

Salt                            :  As per the taste

ginger                         :  one big stub

garlic                          :  5 - 6 cloves

fenugreek seeds          :  half teaspoon

turmeric powder         :  one teaspoon

mustard oil                 :  half cup

How to convert all these ingredients into a pickle ?

• Cut radish in long shape or cubicle shape.
• Boil it with slight turmeric to bring color to it 
• Boil tomatoes also in a separate pan. 
• Once its boiled remove the skin of it and then put it in the mixture and then run the machine. Then strain it on the sieve.
• Clean and chop the green chili.
• Heat oil on heavy pan and burn fenugreek seeds on it.
• Put the thinly sliced garlic and ginger.
• Add chopped green chili on the pan.
• Put turmeric powder on it and stir it slightly.
• Now add boiled radish as well as tomatoes thin paste on it. 
• Put salt on it
• Let it shimmer for abot 5 - 8 minutes.
• Let it cool down before you serve it or eat it hot as you wish.

Now, your pickle is ready !

You can eat it with rice, beaten rice or roti [ flat bread], hot or cool choice is yours.

This recipe is prepared as told by Poonam Dhakhwa. She is a Co-owner of a Boutuque named RD Chahat, which is in Durbar Marg. She is a 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.

Crushed Garlic Pickle

There are still people who do not have good thought about the bottled pickle as they think its not good for our throat compared to the fresh one. I too was one of them at one time of life, however now I do not think bottled pickles are not good for health or throat. Knowing I need to eat garlic pickle regularly, a friend of mine gave me one of her recipe which is one of the fasted way to make it. 

Ingredients :

Garlic                              :  8 - 10 cloves
Red dry chili                    :  Two
Salt                                 :  As per taste
Mustard oil                      :  Two teaspoon



How to convert these ingredients into a pickle ? 

• Separate and peel garlic and clean it.
• Roast the dry red chili in a heavy pan without oil. 
• Crush garlic using fork meaning it should not be fine paste.
• Make the powder of the dry red chili and put about half tea spoon of it in the crushed garlic.
• Add salt.
• Add some oil from the top.
• Mix it well.

Now, your pickle is ready.

Anita Maharjan is a housewife and mother of two boys. She belongs to Patan area which population is dominated by Newars. Kathmandu is the valley where Newars have gained the reputation as those who are food connoisseur and they love to tease food at its best so that it will delight your taste bud.

Cabbage pickle

Winter time is the time when you can get plenty of vegetables in the market. Good news about this time is it wont get spoiled as fast as it does in summer time. One of the best way to preserve pickle is winter time because when you try to make it nothing will go wrong which is 'possible' during summer time. Cabbage is one of such vegetable which is best to make pickle in this time. some may call it best way to preserve it but we can do so by making pickle.

Ingredients :

Cabbage                     :  one kg

Salt                            :  As per the taste

Chili powder               :  two teaspoon

Mustard seeds             :  two teaspoon

Fenugreek seeds         :  two teaspoon

Turmeric powder        :  one teaspoon

Cumin powder            :  two teaspoon

Mustard oil                 :  half cup

Glass bottle                :  one kg capacity

How to convert all these ingredients into pickle ?

• Peel the leaves of cabbage and then clean it.
• Chop it in small size, size should not be too long or to short.
• Dry fry mustard and fenugreek seeds in a heavy pan and then make its powder.
• Let the chopped cabbage dry under sun for a whole day.
• At the end of the day put the dried up cabbage in a big bowl and then put all the mixture here yes including a handful of oil.
• Mix it properly.
• Put some oil in a glass bottle and then roll the bottle so that the oil will spread all over bottle from inside part.
• Stuff the mixture in a clean and dry bottle.
• Keep the bottle under the crisp and brisk sun for about fifteen days.

Now, your pickle is ready !

Garlic and Ginger Pickle

Its so common people get cold and caught during winter season and there are people who are so sensitive towards the change of weather and some are over sensitive when its cold month.  I did not know it but there are plenty of people who have been using garlic and ginger to fight back cold during cold month. I mean to say garlic and ginger's pickle during cold month to keep the cold at bay. In Taiwan they drink garlic soup and in US they eat chicken soup but here we eat garlic and ginger pickles to fight back cold.

We all know, garlic and ginger is one of the most important condiments when we make curry. No wonder, its a part of our daily life. These two condiments are also very good herbs for our health benefits. 

Ingredients :

Ginger                                               :    500 grams

Garlic                                                :    500 grams

green chili                                         :     50 grams

Annis seeds                                        :    2 teaspoon

Fenugreek seeds                                :    2 teaspoon

Parsley seeds                                     :    2 teaspoon

Cumin powder                                    :    2 teaspoon

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

Lemon juice                                       :    half cup
timur                                                 :    one teaspoon

Mustard Oil                                        :    half cup

How to convert these ingredients into a pickle ? 

• Clean ginger and chop in it bit long size
• Separate garlic and peel it and then clean it.
• Dry fry annis seeds, fenugreek seeds and parsley seeds in a heavy pan.
• After thatmake the powder of these mixed seeds.
• Clean green chili and then make four long slice out of each chili.
• grind timur with salt to make its coarse powder.
• Now take a big bowl and put ginger, garlic, chili, salt, timur, cumin powder, and then mixed powder of annis, fenugreek and parsley seeds.
• Put one handful of mustard oil also and then mix all the ingredients.
• take a bottle and the put the oil in it and roll the bottle so that the oil will cover on each part of it. make sure all part of the bottle is properly covered by the oil before you put  the mixture in a bottle [or a plastic jar]. 
• After that pour the lemon juice from the top so that when it trickles down it will soak the garlic and ginger mixture througly.
• Now put the bottle in a cool and dry place for month or under sun for about 15 days to mature it.

Now your pickle is ready !

Note :

1. Some keep chopped garlic and ginger along with chili   under sun for about two days before they make its pickle. these are just the method and which method you go for choice is entirely yours.

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.