Friday, December 16, 2016

Mula Achar (Radish or Daikon Pickle)


I guess when you think of pickle, it usually comes when it's winter, or may be I am wrong, but the trend shows that most of the pickles are made and served during winter. And, I guess it makes sense! It's cold out and the pickle surely heats you up. Apart from my analogy, it's time to share you Mula ko Achar (Radish/Daikon Pickle). I love this pickle, usually with beaten rice or roti, but surely, people do serve with rice. I know a lot of my friends do know how to make this recipe but still just thought to share so you can enjoy this winter.

Lasts for until you it's not all gone and is refrigerated for at least a month.
Mula Ko Achar (Radish/Daikon Pickle)

Ingredients Needed

  • Radish/Daikon - 2 (small sized)
  • Green/Red Chilies - few if you like to add them
  • Salt to taste
  • Red Chili Powder - 1 tsp
  • Ground Mustard Powder - 2 tbsp
  • Mustard Oil - 3 tbsp

Steps to follow

Wash Radishes/Daikons with water. Peel the skin where needed and cut them as shown below.
Cut the radishes with the skin attached
Dry them in the sun for an hour. You do not want them to dry out completely so as to restore crunchiness.
Dry onions and chilies in the sun
Dried Radishes/Chilies
After an hour, add the dried radishes and/or chilies in a bowl. Add salt to taste, 1 tsp red chili powder, 2 tbsp ground mustard powder and 3 tbsp mustard oil.
Add spices and oil
Mix well and add them in a clean dry bottle to ferment.
Add Radish in a bottle to ferment
Cover with a lid and let it stay in the sun for a week. Check if it has pungent smell when you open the lid. Make sure you shake it well before you serve. Enjoy!
Pickled Radish

Monday, December 5, 2016

Bodhi/Bhuti Sadheko (Black-eyed peas Salad)


I just realized that the coming soon banner for this dish was posted close to two months ago, and I thought it was already posted. Keeping long story short, we use black-eyed peas or "Bodhi" in a lot of our typical Nepali/Newari dish. It is one of the main dish that needs to be in newari puja. Again, this dish is very simple to prepare just like Rajma. It is yum and obviously packed with protein. So, let's get it started! Follow the recipe below for you to enjoy.

Makes about 3 - 4 servings
Bodhi/Bhuti Sadheko (Black-eyed Peas Salad)

Ingredients Needed

  • Dry Black-eyed Peas - 3/4 cup
  • Salt and Cumin Powder to taste
  • Turmeric Powder - 1/2 tsp
  • Ginger/Garlic Paste - 2 tsp
  • Mustard Oil - 1 tbsp

Steps to follow

Soak 3/4 cup of black-eyed peas overnight.

Wash off the soaked black-eyed peas when you are ready to prepare. 

In a pressure cooker, add the soaked peas and water just to cover the peas. Add salt and turmeric powder for taste and color. On a medium heat, cook until you have 3 - 4 whistles.

Turn off the heat and let it cool off for 5 minutes.

Remove the lid and drain the excess water.

In a bowl, add the cooked peas. Add salt, cumin powder to taste along with 2 tsp ginger/garlic paste. Add unheated 1 tbsp mustard oil.
Add all ingredients
Mix well.
Mix well
The salad is ready and can be served with beaten rice. I like it better with beaten rice/chuira.
Traditional Delicacies