Nepali style homemade fermented radish and carrot pickle (mula ra gajar ko shisha achaar)!

Hello all!

Today I am sharing instructions about how to make preserved radish and carrot spicy pickle at home easily in a jar. It is also one of the favorite staff pick during our lunch time with rice and lentil dish. We can store this pickle for upto 6 months. Most of the year, I prepare such 5 to 10 kg of such pickles because everybody loves them. I have also prepared hog plum pickle upto 30 kg in a year. You can visit this link for that recipe. So, here we go instructions on how to make easy Nepali style jar pickle or shisha ko achar /सिसाको अचार . The ingredient quantity I present here can fill upto 3 large size jars so please be careful about how much you want to make.

Ingredients

  1.  White radish सेतो मुला 5 kg
  2. Carrot गाजर  2 kg
  3. Green chilly हरियो खोर्सानी 200 gm
  4. Mustard oil तोरी तेल 1 liter
  5. Mustard seed तोरिको दाना 200 gm
  6. Cumin seed जिराको दाना 50 gm
  7.  Garam masala 50 gm
  8. Coriander powder धनीया धुलो 50 gm
  9. Turmeric powder बेसार 50 gm
  10. Salt to taste

Instructions

We will need at least two days for this process. Step 1-3 needs to be done on day 1 and step 4 onward the next day.

Step 1:  Wash radish and carrot and put them in a large container. I have peeled some outer layer but it is not necessary.

Step 2:  Cut washed radish and carrot into cubical thin strips as shown below

Step 3: Now, we have to sun dry these diced carrot and radish for at least a day. In a nanglo or table or a large shallow container, place clean clothes towel, baking paper or clean paper. Then spread the radish and carrot above it. You can leave it out in the sun for one or more days depending on how strong the sun is. The cut pieces should be fairly light once it is dried. Transfer the dried pieces into a large container when you are satisfied with its drying in a day or two.

I spread them onto a table with a clean tablecloth on top (right). Make sure to spread them as thinly as possible to ensure good drying.

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Thukpa (rice noodles) from scratch for a rainy day!

This recipe is most suitable for  current time when we are all locked down in our homes with so much time. So this is one of my lock down recipes.

When the weather is chilly,  I think this simple vegetable noodle soup is a healthy dinner option. I tried making my own thukpa for the first time and I found it to be better than ready-made noodles. I used stuff that I have available in my kitchen. That is why I am sharing it with you all. Give it a try. It’s easy, healthy and will help you pass the time too.

Ingredients for the dough:

* 2 cups white flour
* 2 eggs
* 200 ml water
* A pinch of salt
* Oil 2 tea tablespoon.
Ingredients for the soup:
* Oil 2 tea tablespoon
* Carrot 1 small piece
* Broccoli 1 piece
* Fresh green peas 100 gm
* ginger 1 small piece
* Garlic 3-4 pieces
* Onion 1 small piece
* Green chilly 3 pieces
* Tomato 4 pieces
* Turmeric powder 10 gm
* Salt to taste
Directions for the noodles
Step 1. Add flour in a large bowl and add eggs, oil, and salt. Knead the dough like regular chapati dough. Cover the dough. Let it sit for 30 minutes. Use this time to wash and cut the vegetables into thin slices.

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Healthy summer drink- Mint flavored beetroot and banana smoothie!

Hello my dearest friends!

I am back again after a long time with a new healthy recipe. I hope you enjoy this recipe.

Summer is here in Nepal already. I am very excited about writing this recipe of Beetroot and Banana Smoothie with mint as it is one of my favorites. It is very simple.  I use use beetroot regularly in my kitchen these days. Sometimes, I serve as salad sometimes as smoothie. If you don’t have mint, it’s fine too. I used mint for this particular batch because my friend had brought some for me as a gift. So, here we go:

Ingredients

  1. Beetroot 200 gm
  2. Banana 3 pieces
  3. Milk 500ml
  4. One cup crushed ice (optional)
  5. Mint leaves (optional)

Directions: Continue reading

How to make strawberry smoothie!

Hell dear all friends!

Spring is finally….here! So, I am sharing recipe of smoothie to celebrate the fine weather –  how to make strawberry smoothie. This is best for summer but you can serve it all year round. The only problem is we cannot find strawberry all year round in Nepal. But right now, I see these days strawberries everywhere in fruit market in Kathmandu. This is one of the easiest methods to make a smoothie and is very good in taste. 🙂  

Ingredients

  1.  Fresh strawberries 500 gm
  2.  Sweet yogurt 200 ml
  3. Ice cube 3/4 pieces
  4. Vanilla ice cream 100 gm (optional)

Directions Continue reading