Sikkim Tomato chilly Achaar (tomato chilly pickle from Sikkim)

The fiery taste of tomato achar (pickles) will bound you to rock. The sweet and spicy medley of Sikkim's tomato achar is really unforgettable. Tomato acahr is often accompanied with Momos but it tastes great with plain rice also. The taste is thrilling and the recipe is bit easier.

This fiery partner for Momos (wontons) is really easy to make. It also tastes great with plain boiled rice.

 

Ingredients:

•3 large red tomatoes

•4 green chillies

•Salt to taste

Preparation:

•Boil and peel tomatoes and mash roughly.

•Grind the green chillies and salt in a mortar and pestle.

•Mix well with the tomato paste and serve with fried or steamed Momos.

Chhurpi ko achaar (Sikkim Receipe)

Chhurpi ko achaar(pickle):Serves 6

Chhurpi 250 g

Onion 1 chopped

Radish/Cucumber 1 sliced

Green chilies 6 chopped

Mustard oil 1 Teaspoon
Salt 1 Teaspoon


Preparation :
 Mix all ingredients, and serve as achaar or pickle with rice dishes.

Chhurpi Ningro Curry Recipe

Churpi Nigro Curry gives your taste buds a delicious Sikkimese experience. This cow milk cottage cheese and fermented bamboo shoot dish will become your addiction once you taste it ! The people of the Sikkim Himalayas eat many varieties of wild ferns commonly grown in these regions. Some of the common edible ferns are Diplazium polypodiodes locally called “sauney ningro”, iplazium spp. “kali ningro”, etc. Recipe of wild fern is unique in these regions which is mostly mixed with Chhurpi to taste. Ningro, an alpine fiddle-head fern and its tendrils when sauted with Churpi( form of cheese) makes an irresistible dish. Normally it is not served in the restaurants but is prepared as a household dish.

Just try this Churpi Nigro Curry just once and let me know if you like it !

Ingredients

•  Chhurpi 250 gms
• Ningro cut into 1 inch pieces 12 stems
• Chopped onion 1/2 cup



churpi

• Green chillies 3-4 pieces
• Paanch phoron spices 1/2 tbsp
• Turmeric powder 1/4 tbsp
• Salt 1 tsp

DirectionsHeat oil and add paanch phoron spices fry chopped onions till it becomes golden brown.

Then add chillies and turmeric powder.

Fry finely cut pieces of Ningro and add a little amount of water, cook for 10 minutes.

Season Chhurpi and simmer briefly for 10-15 minutes.

Momo

INGREDIENTS
3 cup All-purpose flour
1 tablespoon oil
1 cup water
Pinch of salt
3 cups assorted vegetables (spinach, cauliflower, carrot, green peas, daikon, red pepper, green pepper) (finely chopped)
1 cup onion (finely chopped)
½ cup green onion (finely chopped)
½ cup cilantro (chopped)
1 teaspoon garlic (minced)
1 teaspoon fresh ginger (minced)
½ teaspoon timur
½ teaspoon turmeric
1 teaspoon freshly ground black pepper
3 fresh red chilies (minced)
1 cup Nepali cheese (paneer), roughly crushed
2 tablespoon clarified butter
½ teaspoon fenugreek
1 tablespoon water-flour mixture (thickening agent)
Salt to taste


PREPARATION

Dough
1 In a large bowl combine flour, oil, salt and water. Mix well, knead until the dough becomes homogeneous in texture, about 8-10 min. Cover and let stand for at least 30 min. Knead well again before staging the wrappers.
Filling
2 In a non-stick pan heat clarified butter, splitter fenugreek until it turns dark. Add chopped onions and saute until just slightly light brown. Add turmeric, garlic, ginger, and chilies. Fry for 30 sec. Put vegetables and stir-fry until slightly soft. Do NOT over stir-fry the vegetables. Salt and pepper the vegetable mixture. Add cheese, green onions and cilantro, mix well. To solidify the vegetable mixture, add one tablespoon of flour-water mixture. Mix the mass over until thickened. Transfer the vegetable filling into a bowl. Cover and refrigerate for at least 1 hour to allow cooling.
Assembly
3 Give the dough a final knead. Prepare 1-in. dough balls. Take a ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm to about 2-in circle. Make a few semi-flattened circles, cover with a bowl. Use a rolling pin to roll out each flattened circle into a wrapper. For well excecuted MOMOs, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming. Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time. Continue until the wrapper attains 3-in diameter circular shape. Repeat with the remaining few semi-flattened dough. Cover with bowl to prevent from drying.