Alu Achaar (Pickled Potatoes)
Recipe by Lok Tiwari
- 6 large potatoes
- ¼ cup sesame seeds
- 1 tbsp chili powder
- Salt to taste
- ¼ tsp turmeric
- 3–4 tbsp lemon juice
- 1–2 tbsp mustard oil
- 2–3 green chilies
- Fresh coriander
Boil and peel potatoes. Chop into 1-inch cubes. In a pan, heat the sesame seeds until crisp. Let cool. Grind into a fine powder. Mix the chili powder, salt, turmeric, lemon juice, mustard oil, sesame seed powder, and potatoes. Add green chilies. Garnish with coriander leaves and serve with Phapar Ko Roti (buckwheat pancakes).
Momo (Chicken Dumplings)
Recipe by Lok Tiwari
Wrappers:
- 3 cups all-purpose flour
- 1 cup water
- Pinch of salt
Filling:
- 1 lb chicken, ground or minced
- 1 cup onion, finely chopped
- ½ cup cilantro, chopped
- ½ cup tomatoes, diced
- 1 tsp garlic paste
- 1 tsp ginger paste
- ¼ tsp turmeric (optional)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 fresh chilies (paste)
- 4 tbsp ghee or butter
- Salt to taste
- Cabbage leaves, as needed
- Oil, as needed
Combine all filling ingredients and mix well. Adjust seasoning to taste. In a bowl, make the dough for the wrappers by combining flour, salt, and water. Mix well, knead. Cover dough and let stand for about an hour (optional). Knead again. Prepare 1-inch dough balls. Dust working board with flour. On the board, gently flatten the ball with a rolling pin to about 2-inch diameter circle. Repeat with the rest of the dough. Hold wrapper in one palm. Put about 1 tablespoon of filling in middle of wrapper. Bring all the edges together to the center, making pleats. Pinch and twist the pleats to ensure closure of the dumpling. Steam the dumplings 10–15 minutes, using oil or cabbage leaves to prevent dumplings from sticking to the rack. Serve hot.
Golveda Ra Dhaniya Ko Achaar (Tomato and Cilantro Pickles)
Recipe by Lok Tiwari
- 1½ lb tomatoes
- 1 cup fresh cilantro, chopped
- 2 green chilies
- Juice from half of a lemon
- Salt to taste
- 1 tsp ginger (chopped or paste)
- ½ head of garlic (chopped or paste)
- ¼ tsp pepper
- 1 tbsp vegetable oil
- ¼ tsp asafetida
- ¼ tsp fenugreek seeds
- ¼ tsp jimbu
Wash and bake tomatoes at 450° for 30 minutes, or until skin turns dark. Blend baked tomatoes with cilantro, chilis, lemon juice, salt, ginger, garlic, and pepper. Heat oil. Fry the asafetida, fenugreek, and jimbu for a few seconds. Carefully pour it over the tomato mixture. Serve hot.
