Thursday, August 11, 2011


1. Shimi ka Achar (String Bean Pickle)

  • 1/2 kg - string bean (shimi)
  • 100 gm - sesame seeds (til)
  • 6 nos - green chili, sliced
  • 1 tsp - lemon juice
  • 1 tsp - salt
How to make:
  1. Wash and cut string beans into thin slanting slices.
  2. Boil for 5 min and strain.
  3. Roast Til for 3 min and grind to make a thick paste.
  4. Heat oil and fry sliced green chilies. Pour these over the beans.
  5. Add Til paste, salt and lemon to taste and mix well.
  6. Shimi ko achar is ready to serve with Sel roti.
2. Sel Roti (Fermented Rice Product)


1 kg - rice
250 gm - wheat flour
500 ml - milk
200 gm - sugar
100 gm - ghee 

How to make:
  1. Wash and soak rice overnight; pound into fine powder.
  2. The rice flour supplemented with butter, sugar and some spices are made into batter by adding milk and 2 cups of water, and allowed to ferment for between 4 h during summer and 24 h during winter at room temperature.
  3. The leavened batter is squeezed by hand and deposited as continuous ring onto hot edible oil till they become gold brown.
  4. Sel roti is served as staple confectionery bread with Shimi ko achar and mutton curry.

3. Chhurpi Soup (Traditional cottage cheese)


250 gm - chhurpi
1 no - tomato, sliced
1 no - onion, chopped
3 no - green chilies, sliced
1 tbsp - ginger (grated)
1/2 tbsp - paanch phoran
1/4 tbsp - turmeric powder
1 tsp - salt

How to make:
  1. Heat oil, fry Paanch phoran, add chopped onion till it becomes golden brown.
  2. Add finely sliced and grated ginger, tomatoes and seasoned with Chhurpi and add salt.
  3. Stir and fry till oil separates.
  4. Garnish with fresh coriander leaves.
  5. Serve hot with cooked rice.
4.Gundruk ko Achar (Pickle)


50 gm - gundruk
1 no - onion, chopped
3 nos - green chilies, chopped
1 tbsp - oil
1 tsp - salt 

How to make:

Mix all ingredients, and serve as achar (pickle) along with cooked rice.

5. Gundruk and Sinki Soup (Fermented Vegetable)


50 gm - gundruk/sinki1 no - onion, chopped
1 no - tomato, chopped
2 pods - dry red chili
1/2 tbsp - turmeric powder
1 tsp - salt

How to make:
  1. Soak Gundruk/Sinki in water for 10 mins.
  2. Heat oil and fry chopped onions, tomatoes, chilies.
  3. Drain up soaked Gundruk/Sinki and fry, add turmeric powder and salt, and put 2 cups of water.
  4. Boil for 10 mins, and serve hot with cooked rice.
6. Kinema Curry (Fermented Soybean)


250 gms - kinema
1 no - onion, chopped
1 no - tomato, sliced
3 ns - green chilies
1/4 tbsp - turmeric powder
1 tsp - salt

How to make:
  1. Heat oil and add chopped onions and fry till it becomes tender.
  2. Add tomatoes and turmeric powder and fry for 2 min and then Kinema is fried, add salt, sliced green chilies and fry for 3-5 mins.
  3. A little water is poured to make a thick curry, and cook for 5-7 mins.
  4. Kinema curry is ready for serve with cooked rice.
  5. Sun-dried kinema is sometimes mixed with leafy vegetable to make mixed curry as side-dish.
8. Tomato Achar (Pickle) 


2 nos - tomato, large, boiled and crushed
4 nos - green chilies
1 tsp - salt

How to make:
  1. Boil tomato, crush and grind with green chilies in stone mortar.
  2. Add salt and mix well to give a thick past of tomato achar. 

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