Akbare Khursani achar ( Akbare Chilli pickle) recipe

Akbare Khursani achar ( Akbare Chilli pickle) 

This is very spicy and tasty pickle made from akbare khursani. It's recipe is very simple and preparation time is also very less. Now lets go through it's recipe for making this pickle.

Akbare Khursani Achar

Ingredients :
1. Akbare Khursani 1/2 kg
2. Oil 1 cup
3. Fresh Lemon 400 gm
4. Salt As per taste
5. Turmeric powder 2 tbs
6. Coriander/ cumin powder 4 tbs
7. Sesame powder 1 cup
8. Fenugreek seeds 2 tbs
9. Cumin seeds 2 tbs

Recipe to prepare Akbare Khursani Achar
1. Boil oil in a pan and fry fenugreek seed and cumin seeds until their color changes to brown color. And then add sesame powder and let it cook for 1/2 min.
2. Make a paste of chilli and add it in the mixture and let it cook. At the same time add salt, turmeric powder, coriander and cumin powder, and at last lemon juice and let it cook until all water is evaporated.
3. Let it cool and the store in a air tight jar. This pickle can be stored up to 1 year if kept carefully then it is edible more than a year.

Alu paratha recipe

Alu paratha

This is an alternative meal for plane roti/ chapati if you want taste change. Despite from plane roti it have potato stuffing inside and very delicious in taste. It is a bit high caloris as it requires potato, ghee and oil for cooking. If you like to eat paratha with low calorie than this then you can change it's stuffing like you can use onion, fenugreek leaf, radish, roasted checkpea powder etc. Parathas are of many varities according to their stuffing. Now lets go through the recipe for making alu paratha.

Ingredients for making alu paratha: 

Alu paratha

For Preparing dough:

Wheat flour 3 cups

Oil 3/4 tbs

Salt As per taste

Ajwain 1/2 tbs

For preparing stuffing

Onion 1 medium

Potatos 3 medium

Green chilli 2/3 (as per taste)

Chili powder (otional) 1/4 tbs

Ginger/ garlic paste 1/2 tbs

Cumin seeds 1/2 tbs

Salt as per taste

Turmeric powder 1/4 tbs

cumin and coriender powder 1/4 tbs

Dough

For cooking

Ghee 2 tbs

Recipe for making paratha:

1. First of all we need to prepare dough for this mix all the ingredients mentioned above under the caption "for preparing dough" and add water into it and mash with hand unless a soft dough is prepared as shown in the figure. Note: dough should not be very sticky or very hard as both may end in ruinig the shape and taste of paratha. It must be soft and non sticky so that it could be rolled properly.

2. Once the dough is prepared cover it and left aside for 10/ 15 min.

Mashed Potato

3. Now lets prepare its stuffing. For this we need boiled potato, peel them and mash them. Chop onion, coiender, green chilli into fine pieces. Now in a pan heat oil when it is heated then add cumin seed and let it fry until its color changes to brown, then add chopped onion and green chilli and fry until onions color changes to little brown and then add ginger/ garlic paste, turmeric powder, coriender and cumin powder and cook for a while and then add mashed potato and put salt and coriender leaf in it and stir it and mix all the ingredients in potato well. Now stuffing is also ready.

Stuffing in dough

4. Now take small ball of dough and press and shift from the center and make a bowl like shape of that dough. Put potato stuffing inside that bowl and close the opening by stretching dough (make small ball ).

5. Put that ball in flour and roll it to make thin round roti or chapati. Heat pan and put some ghee when the pan is heated and put that roti in pan. Cook it for 1 min and flip on another side and add some ghee and let it cook for around 30 second and flip on another side. (Note: to avoid burnig flip roti often but not so frequently and you will notice the color if the paratha changed it signifies that pratha is cooked.)

Now repeat the process for other parathas also.

Alu paratha could be eaten as breakfast, lunch or dinner however you prefer.

Hariyo Bhatmas Sadeko (Green soybean Salad ) | Recipe

Hariyo Bhatmas Sadeko | Recipe

Green soybean (Hariyo Bhatmas) is a soybean that is we harvest earlier or before its water dry.

It has many nutritional benefits such as:

It contains a high amount of protein, calcium, vitamin, fiber, and other nutrients as well. It also contains other nutrients such as vitamin K, vitamin B6, thiamine, vitamin C, iron,  manganese, phosphorous, copper, potassium, magnesium, zinc, selenium,  and calcium. It is also a good source of antioxidants which helps in increasing metabolism.

Health benefits of Green Soybean:

As  I already mentioned it boost up our metabolism. It reduces heart problem, protect against cancer, improve digestion, calcium improves bone health. It helps to decrease the risk of diabetes.

We can make many varieties of food from soybean but today we are going to prepare Geen Soybean salad (Bhatmas Sadeko).

Bhatmas Sadeko Recipe

To prepare this mouth-watering recipe we need the following ingredients.
Green soybean (with cover)    1/2 kg
Lemon 1 (medium size)
Ginger 1 inch size
Garlic 4 to 5 cloves
Green Chilli                          2 or 3 (or As per taste)
Chilli Powder                        1/4 teaspoon
Salt                                      As per taste
Fenugreek Seeds                   1 teaspoon
Turmeric powder                   1 teaspoon


Let's go through steps to prepare this dish.

1. First of all boil green beans for 10/15 min in medium flame.  Do not boil for too long, we will not get a real taste of this tasty dish. Add some salt in water while cooking soybean.

2.  While it is boiling prepare other masalas to add in it. Cut ginger and garlic in thin long stripes then add salt and 1/2 lemon juice and left it for 10 min.

3. After 10 min add cut green chili in it and mix it well.

4.  Remove cover from soybean and add it in a mixture of ginger-garlic. If  salt/chili/ lemon juice is not according to your taste then adjust it as per your taste.

5. Put a pan on stove when heated add oil in it and fry fenugreek seed until its color changes to black. Turn off the flame and add turmeric powder and pour that oil in the mixture and mix well.

Garnish with Coriander leaves delicious Sadeko Bhatmas is ready to serve.

Rasgulla or Rasbari Recipe

Rasgulla or Rasbari 

It is the syrupy desert made with chenna and suger syruup. It is very popular desert in south Asia and very easy to prepare. Following are the proceudre and ingredients for preparing Rasbari.

Ingredients:
1. Milk  1/2 litre
2. Lemon  1 medium or (3/4 tbs lemon juice)
3. Sugar    2 cups

Recipe:
1. First of all we need to prepare chenna.
    For this we need fresh cow milk with fat.
    Pour milk in a heated pan and boil it.
    Add 1tbs of lemon at a time and stir milk. (Do not add all the lemon juice at once)
    When you can see water separated from milk clearly then we need to remove milk from heat.
    Pour that milk in thin muslin cloth so that all the water get removed. Add some extra amount of        clean cold water to the chenna so that the taste of lemon is removed.
  Then hang it for about an hour to remove all excess water from chenna. Final chenna must not be    too much dry or contain too much water. Some moist must be retained.

2. Now mash the chenna untill it become non sticky in hand and once it is done then make small ball from it.
3. In a deep pan boil water and add suger in it and let the suger desolve to make a sugar syrup.
4. Then add those chenna ball in the suger syrup and boil it for half and hour. When chenna absorb suger syrup it's size increases and once it is done remove it from flame and let the
Rasbari cool and then put them in freeze over night.

Mouth watering Rasbari are ready to serve.

Mutton Gravy Recipe

Mutton Gravy

Mutton Gravy with Pulao

It is very tasty and easy to prepare dish with less effort. Basically it could be prepared any time you want but in the case of Neplese culture it is very important dish during Dashain. At that time it is cooked in almost every house either rich or poor and you could smell aroma of mtton gravy in the street of Nepal.
Lets go through the recipe to prepare this delecious dish. Below are the ingredients required and recipe to prepare this dish.

Ingredients

Mutton                                        1 kg
Garlic                                          50 gm
Ginger                                         50 gm
Onion                                          2 medium

Gravy Preparation

Tomato                                        3 medium
Green garlic leaf                           6/7
Green chilli                                  As per taste
Cumin powder                            1/2 tbs
Coriander powder                       1/2 tbs
turmetic powder                          1/4 tbs
Cumin Seeds                               1/2 tbs
Salt                                             As per taste
Oil                                               5/6 tbs

Dry Spices

Sichuan pepper (optional)            5/6
Cloves                                        3/4
Green Cardemon                        2/3
Cinaman stick                             1 small
Black peper                                3/4
Bay leaf                                       2

Recipe:
1. Heat oil in pressure cooker or kadai ( i prefer pressure cooker because i don't have that patience to stir it till it is cooked ;) ).
Note : You could fry onion or other spices at the biginning but i prefer to cook Mutton first so.

2. Put bay leaf in the oil when it is heated, put cumin seeds when their color changes to brown put mutton in it and stir it until  all the water left by mutton is gone.
3. Put salt and turmeric and mix it.
4. I generally put mutton in one side and fry onion, garlic and ginger and other spices but you can also take out all the mutton and  fry onion (till its color changes to brown), ginger garlic paste, green leaf of garlic,green chilly (chopped), dry spices powder, cumin-coriender powder, tomato and mix the mutton when they all are cooked.
5. After all the spices added to mutton mix them well and put water as per your requirement and then cover the lid of the cooker and turn off the gas after 1/2 whistle.
6. Put fresh green coriander leaf before serving delecious Mutton gravy is ready.

You can have it with rice , Pulao , Chapati or Beaten rice which ever you prefer.


Note : If you don't like more spiecy gravy then you can remove dry spices and simply use cumin-coriender powder, ginger-garlic paste and chilly as spices it will also give wonderful taste.

Gajar ko Halwa (Carrot Pudding)

                                           Gajar Halwa

Gajar ko Halwa (Carrot Pudding)

Ingredients for Gajar ko Halwa is :

Carrot                               500 gm
Milk                                  1liter
Ghee                                 1 tbs
Cashew                             50 gm
Almonds                            25 gm
Rasin                                 25 gm
Sugar                                As per taste

Recipe

1. Finely Grate all the carrot and put aside.
2. Boil milk in a bowl when it starts boiling properly add grated carrot in it and let it cooked until all the milk get soaked.
3. Grind almond (25gm) and cashew (25 gm) nut in a grinder and make powder. Put that powder, Rasins and whole Cashew in above mixture. Let it cooked for a while.
4. Add sugar and ghee and let it cooked for a while

Note: You can also add khuwa in the halwa for a creamy taste.

Delicious Carrot halwa is ready to serve.
It could be served as a desert.
Since this is winter season we can get fresh carrot in the market and it's very pleasing to have sweet halwa in the cold weather.
Enjoy halwa happy cooking :)