Mamta's Kitchen - A Family Cookbook





Potato pickle from Nepal

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On 18/10/2007 08:10pm, Rajneesh wrote:

Hello Mamta and others visitors of this great website,

I have a recipe for potato pickle I hope you will enjoy -

Boil potatoes (lets say 1 kg), peel skin off and cut into quarters.

Dry fry sesame seeds (Til) (half cup)on a pan till it turns light brown then grind it in a mixie(food processor).

In a frying pan heat one cup of oil then add about 30 - 40 methi seeds till it turns dark brown, now add half cut green chillies(about 3 - 10 depending on how hot you want it)light fry chillies for 15 seconds. Now add spoonful each of coriander and cumin powder and add the ground sesame seeds and salt ( 2 spoons) to taste. (a pinch of Asafoetida can also be added). Cook for one minute stirring continously. Now add the potatoes cook for about 2 - 3 minutes then add half cup of fresh lime/lemon juice.....mix it well. Garnish with fresh chopped coriander leaves. It is ready. This recipe is a favourite in Nepal.

Thanks

Rajneesh

On 18/10/2007 09:10pm, AskCy wrote:

Sounds great and something I must try, but not what I'd call a pickle? is it more of a potato curry / side dish

Steve

On 19/10/2007 07:10am, mamta wrote:

On 19/10/2007 07:10am, Mamta wrote:

Sounds interesting, can you take a few picture of the process and end result and send them to me via the contact link please?

mamta

On 19/10/2007 12:10pm, Rajneesh wrote:

Hi, Mamta and friends,

Yes, i will send you some pictures of this pickle but it may take some time.

Dear AskCy, I have not called this recipe as potato curry as this dish is dry, the only liquid added is at the end, which is half cup lemon juice(or more- depends on how sour you want it).

Next, with your permission, I shall be posting you my favourite non veg. recipe - "minced lamb dumplings" a mind blowing side dish (starters/ snacks)which is very famous in North India and is sold everywhere in restaurants, hotels and by roadside vendors. This dish is a bit different (and better tasting - if i may say so)than the Chinese style lamb/pork dumplings which I have tried here in UK.

Rajneesh.

On 19/10/2007 01:10pm, Rajneesh wrote:

Hi,

Ooops.....I forgot to mention an ingredient (clumsy me) for the pickle:= half a spoon of Turmeric powder (which will go with other masalas powdered coriander and cumin....).

On 20/10/2007 12:10pm, Mamta wrote:

Helllo Rajneesh

It will be nice if you could dend me the recipe in the format I use (see any recipe), via the 'contact link. That makes it easier for me.

One Nepalese friend I used to have a long time ago, used to make a mince lamb pickle, delicious! If you know how to make mince pickle, I would love to hear from you.

What is your dumpling called in North India. I have just arrived in Delhi from Uttarakhand (formerly Uttranchal). May be I have heard of it!

Mamta

On 20/10/2007 05:10pm, Rajneesh wrote:

dear Mamta,

What a surprise !! you just returned from Uttranchal..are you in Delhi now???

I was born and bred in Dehra dun(capital of Uttranchal). Incidentally, just today I was inquiring about direct air flights from delhi to dehra doon.

As for the minced lamb pickle..I am sorry I cant be of any help to you (sounds more like "achari ghost" from your very own recipe encyclopedia.

But for the minced lamb dumplings ..they are called as Momos in N.India and nepal. very popular ...I fail to understand why it is not served anywhere here in the UK....I am sure it will be a hit.

regards

Rajneesh

On 21/10/2007 04:10am, Mamta wrote:

Hi Rajneesh

I visit Uttarakhand (previously Uttaranchal) twice a year, my mum lives in Jawalapur Ashram and my brother has electronics industry in Roorkee. It is a small world, isn't it? I was in Jolly Grant Hospital a few days back, taking my mum and a few other people to see the doctors there! It was not far from Dehradun.

Lamb pickle is different from Achari gosht in that it lasts in a jar for a few weeks, without chilling.

Momos are called Dim-sum in China and UK. They are available at most good Chinese restaurants and Chinese supermarkets in frozen form, ready to steam. Ingredients to make them are also freely available in UK and I am sure other Western countries.

Best wishes

Mamta

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