I wish I had known how to make this a lone long time ago. I learnt it only when my MIL was here and I am loving it. It is the best alternative for laspsi ko achar as lapsi is not available here in Australia.
- 2 kg raw Mangoes
- 1/2 cup Regular Brown Sugar
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Fennel seeds
- 3 teaspoon Oil
- A pinch of Asafoetida (Hing)
- A pinch of Black rock salt (Birae Nun)
- Salt to taste
- Peel the mangoes and cut them into cubes
- Heat oil in a pressure cooker (use heavy bottom pan if you don’t have pressure cooker) and add fennel seeds.
- Add mango cubes and fry for about 5 mins.
- Now add the sugar, chilli powder, coriander powder, turmeric powder, asafoetida, black rock salt and salt and mix with the mango cubes.
- Add a cup of water and close the lid and cook till 3-5 whistle of the pressure cooker of if using a pan then cook until tender.
- The achar is done when the mangoes become tender.
- The achar should be thick, not runny. If it is too thin, let it boil for a while until you get the desired consistency.
- This is great to keep for few days in fridge.
M from nepaliaustralian
Posted in Foodie, Recipe
Tagged achar, asafoetida, australian nepali, Birae Nun, kathmandu, love, M from nepaliaustralian, Mango, Nepal, Nepalese wedding, Nepali, nepali australian, nepali food, Nepaliaustralian, newari, newari food, pickle recipe
While I was in Nepal, my mum made pau (Pau Kwa – a hot and sour drink) for me. I forgot to take photos of every step but here is easy recipe that she followed.
Unfortunately, I can’t make it here as I can’t find lapsi here but if you want to try it, please follow these steps.
- ½ kg lapsi
- 1 tea spoon fenugreek seed
- 2 teaspoons black salt (Birae Nun)
- 2 teaspoons chili powder
- 3 teaspoons vegetable oil
- Chopped coriander to garnish
- Salt to taste
- In a pressure cooker, add lapsi and water enough to cover all the lapsi and cook until 5 – 8 whistles.
- Take out lapsi from the pressure cooker and check if the lapsi cooked well and its skin comes off easily.
- Take out the skin and seed and mash the remaining lapsi pulp (pau) with 2 cups of water . Use hand or whisker to mix the pau so you get the right thickness. Add water until you get the thickness you like. I normally like mine thin, like the consistency of orange juice.
- Add black salt, salt, and chilli powder and mix well.
- In a pan, heat the oil.
- Now add the fenugreek seed and fry it until it turns dark brown.
- Add this to the pau.
- Garnish with chopped coriander and pau kwa is ready.
Posted in Foodie, Nepal, Nepali food, Recipe
Tagged Birae Nun, Choerospondias axillaris, fenugreek seed, lapsi, lapsi pau, Nepali hog plum, newari bhoj, newari food, pau, Pau Kwa