#tomato achar

[foodzlife]

टमाटर का अचार | Instant Tomato pickle recipe | tomato pachadi | Golbheda...

[deshifoodchanneldfc]

লোভনীয় স্বাদের ক্ষেতের পাকা টমেটোর আচার রেসিপি Tomato Achar Recipes | B...

[dnvfoodsandspices]

Bringing Flavor to Your Table with Adding Sauce and Pickles.| DNV Foods

In the culinary world, sauces and pickles play a vital characteristic in enhancing the taste of dishes and including a completely unique touch to meals. From tangy mustard sauces to savory tomato sauces and pretty pickles, these condiments deliver a burst of flavor on your desk. In this blog post, we are going to find out about the numerous sauces and pickles, which include some of the high-quality options available in India.

Bengali Mustard Sauce: A Tangy Delight

Bengali mustard sauce, additionally called kasundi, is a staple condiment in Bengali delicacies. Made from ground mustard seeds, vinegar, and spices, kasundi offers a formidable and tangy taste that pairs well with a whole lot of dishes. From conventional Bengali fish curry to sandwiches and snacks, kasundi gives a unique zing to any meal. Its versatility and incredible flavor make it a favourite amongst meals fans seeking to raise their culinary creations.

Best Tomato Sauce: A Classic Staple

 Best Tomato sauce, crafted from fresh tomatoes, garlic, onions, and herbs, is a classic staple in many kitchens. Whether you're making pasta, pizza, or munchurian, an excellent tomato sauce can make all the distinction to your dish. Look for tomato sauces made from ripe, flavorful tomatoes and herbal substances for an awesome taste and satisfaction. From domestic made tomato sauces to artisanal sorts, there are masses of options to be had to fit every palate.

Best Pickles in India: A Flavorful Addition

best pickles in india, And achar, are an important part of Indian delicacies, providing a burst of taste and spice to meals. From tangy mango pickles to fiery chilli pickles, the kind of pickles available in India is considerable and various. Whether you pick traditional home made pickles or artisanal sorts made with clean, regionally sourced elements, there may be something for each person. Many online structures provide the gain of purchasing pickles online, permitting you to find extraordinary flavors and brands from the comfort of your own home.

Exploring Fresh Tomato Sauce: A Burst of Flavor

Fresh tomato sauce, crafted from ripe tomatoes, garlic, olive oil, and herbs, gives a colorful burst of taste that is unrivaled via hold-offered varieties. By using sparkling, seasonal tomatoes and best substances, you can create a sauce that is absolutely wealthy, fragrant, and bursting with natural sweetness. Whether you are simmering it for pasta, spreading it on pizza, or the usage of it as a dipping sauce for bread, fresh tomato sauce offers a scrumptious touch to any meal.

Buying Achar Online: Convenience at Your Fingertips

With the upward push of e-change systems, purchasing for achar on-line has in no way been less complex. Whether you are yearning for tangy mango pickles, highly spiced green chili pickles, or traditional mixed vegetable pickles, you can discover a widespread variety of alternatives available for buy on-line. Many on-line shops offer curated choices of top magnificence pickles from famend manufacturers, ensuring first-class and authenticity with every purchase. With just a few clicks, you can have your favored pickles brought directly to your doorstep, saving you time and effort.

Conclusion

Sauces and pickles aren't just condiments; they're a crucial part of the culinary lifestyle, together with depth, taste, and character to dishes. Whether you're exploring the tangy delights of Bengali mustard sauce, savoring the classic flavor of tomato sauce, or indulging inside the fiery spice of Indian pickles, those condiments have the electricity to transform everyday meals into extremely good culinary stories. With severa options to be had, collectively with on line structures for buying, it is simpler than ever to carry flavor on your desk with sauces and pickles.

[najia-cooks]

[ID: First photo shows a shallow bowl with six dumplings garnished with cilantro. The dumplings are round, with circular pleats surrounding a small hole at the top of each one. The bowl is filled with a bright red sauce freckled with spices. Second photo is a close-up of one dumpling covered in sauce; another dumpling, cut open to show a ground beef filling, is resting on the first dumpling. End ID.]

Vegan "beef" momos (Nepali dumplings in tomato achar)

Tender wrappers encase flavorful, juicy filling and swim in a spicy, tangy tomato sauce in this Nepali-style steamed dumpling recipe. Momos originate in Tibet, but are commonly served as a street food or snack in Nepal. Many restaurants in Nepal are known for their unique or distinctive achar recipes--mine is flavored with sesame, ginger, and a spice blend of timir peppercorns, coriander, cumin, turmeric, and chaat masala, but feel free to play around until you get something you like.

Recipe under the cut!

Patreon | Tip jar

Makes 10-12

EQUIPMENT

A bamboo or metal steamer, or a wok / large, deep pan / large pot, with a closely fitting lid

Parchment paper

INGREDIENTS:

For the dough:

1 cup (120g) AP flour

enough water to create a soft dough (about 1/4 cup / 60mL)

For the filling:

2/3 cup (65g) TVP

1/4 cup (60mL) vegetarian 'beef' stock from concentrate (or substitute vegetable stock + 1 Tbsp soy sauce)*

1/2 small yellow onion, grated

1/2 Tbsp grated garlic

1/2 Tbsp grated ginger

2 1/2 tsp momo masala

1/2 Tbsp vegetable oil or vegan ghee

1 tsp salt, or to taste

2 green onions, minced (optional)

*I like TVP because its flavor is so customizable, but if you don't have any you may substitute any other vegetarian ground beef substitute for the TVP and stock.

For the achar:

4 roma tomatoes (300g), chopped

2 tsp sesame seeds

2 tsp cumin seeds

1 tsp coriander seeds, toasted and ground

6 timir or Sichuan peppercorns, toasted and ground

large pinch turmeric

pinch chaat masala (optional)

2 dried bird's eye chilis, crushed, or 2 tsp chili paste

1 Tsbp neutral oil

1 tsp grated ginger

1 tsp grated garlic

1 tsp salt

3/4 cup (180mL) water

squeeze of lime or lemon juice (optional)

For the momo masala:

Nepali momo masala is available commercially from brands such as Century; you can also make it at home by adjusting the following recipe according to your taste or what you have on hand. This spice blend will make about as much masala as needed for this recipe.

1 small bit Ceylon cinnamon (or substitute cassia cinnamon)

3 black peppercorns

1 clove

1 strand mace

3/4 tsp coriander seeds

3/4 tsp cumin seeds

1 small dried chili, or 1/4 tsp Kashmiri chili powder

1/4 tsp ground ginger

1/8 tsp fenugreek seeds

1/8 tsp black mustard seeds

large pinch of grated Indian black cardamom pod (or substitute 1 green cardamom pod)

pinch nutmeg

pinch turmeric

pinch ground cassia cinnamon

INSTRUCTIONS:

For the dough:

1. Measure your flour into a large bowl by weight, or by spooning it gently into a dry measuring cup and levelling it off. Slowly add water (you may need more or less than 1/4 cup / 60mL) until a cohesive, non-sticky dough forms.

2. Knead your dough for 5-10 minutes until it is smooth and elastic. Cover and set aside to rest while you prepare the filling and achar.

For the filling:

1. Add all ingredients to a mixing bowl and mix or knead until well combined. Allow at least 10 minutes for the TVP to hydrate.

For the achar:

1. If using whole spices, toast coriander and Sichuan peppercorns in a small skillet on medium heat for a few minutes until fragrant, and grind them in a mortar and pestle.

2. Heat oil in a large pan on medium. Add sesame seeds and fry 5-7 minutes, agitating often, until they are fragrant and a shade darker.

3. Add cumin seeds and fry until fragrant. Add remaining spices (coriander, peppercorns, and turmeric) and allow to bloom in the oil for 30 seconds.

4. Add ginger and garlic and fry for 30 seconds until fragrant. Add chilis or chili paste and cook for a minute or two.

5. Add tomatoes and salt and cook until tomatoes are slightly softened.

6. Add water and cook, covered, 5-10 minutes until dried chilis (if using) and tomatoes are soft.

7. Blend all ingredients (including cooking water) using a countertop or immersion blender. Add lime and more chili paste as desired.

For the momo masala:

1. Toast whole spices in a dry skillet on medium heat for a few minutes until fragrant and a shade darker. Toast larger whole spices and smaller seeds separately to prevent the seeds from burning.

2. Remove the skillet from heat and toast ground spices for 30 seconds, agitating constantly.

3. Grind all spices together in a spice grinder or mortal and pestle.

To assemble:

1. Divide the dough into balls of about 1” (2.5cm) in diameter (mine weighed about 14g each) and roll each ball out into a 4” (10cm) wide circle. (If you're inexperienced with rolling out circles of dough, you may also divide the dough in two pieces, roll each out into a sheet 1/4" thick, and use a 4" cookie cutter to cut out circles. Allow scraps to rest before rolling them back out.)

2. Hold a wrapper in the palm of your non-dominant hand and add about 2 Tbsp of filling (if you're not experienced with making dumplings, it may be easier to add less). While pressing the filling down with your non-dominant thumb, use your other hand to pinch pleated folds in the dough all the way around the circle of the wrapper. (You may shape your momos to be completely closed at the top, or leave a small hole in the center where your thumb has been--it's up to your preference.)

Place completed dumplings on a plate and cover with a kitchen towel to prevent drying out. 3. Steam your dumplings. Place a parchment-paper-lined bamboo steamer in the bottom of a wok or large pot, and fill the wok with enough cool water to cover the bottom rim of the steamer by ½". If you’re using a metal steamer, tie a kitchen towel around its lid to prevent condensation from dipping back down onto the dumplings; line the metal steamer with parchment paper, or oil it, to prevent the dumplings from sticking. If you don’t have a steamer, place a small bowl in the bottom of a wok or large, deep pan or pot. Place the dumplings on a parchment paper-lined plate and place the plate on top of the bowl–the plate should fit inside your pot. Make sure that you can cover the plate and dumplings with a lid. If your lid is domed, there is no need for a kitchen towel, since the condensation will run down towards the outer rim. If your lid is flat, tie a tea towel around it just as you would with a metal steamer. Fill your cooking vessel with 2 or so centimeters of cool water.

4. Raise the heat to high and allow the water to come to a boil. Once boiling, lower the heat to medium-low and cover your steamer or pot. Steam the dumplings for 6-10 minutes, until the dough is tender and cooked. Serve warm drizzled with achar, or with achar to the side. You may also mix the achar with a bit more water or stock to thin it out, and serve momos in a bowl filled with achar; this "momo soup" is known as momo jhol achar.

[40sandfabulousaf]

大家好! My third attempt at plant-based protein was better - breakfast was yong tau foo and boy was there a wider variety of options. Goodness in this bowl: tofu, fu pi (tofu skin), carrot, brinjal, broccoli and tomato along with thick bee hoon (rice vermicelli). To complete the meal: freshly squeezed unsweetened green apple juice. Full disclosure: the tofu and fu pi had a thin layer of fish paste as a filling; apart from that, this meal comprised of mainly plants - also, why do I feel as though I'm eating like a giraffe when the food tastes so delicious?

I took Pa to a popular vegetarian restaurant when he joined me for a plant-based meal. He chose crispy beancurd skin with sesame rice bento, which came with braised mushrooms and firm tofu and achar (pickled veggies); I had noodles topped with carrot and lettuce and soup which came with tomato, fu pi, konnyaku 'prawns', baby nai bai (similar to baby bak choy), shiitake, enoki and shimeji mushrooms, as well as Napa cabbage. We shared a trio of shiitake, enoki and shimeji mushrooms as well as carrot braised with Angelica herb. Everything was so darned delicious, we agreed to return! Finally, to wash it all down, unsweetened freshly squeezed orange juice.

Back to mammal protein, it's been ages since I had fen si (glass vermicelli), so I ordered some and the stall helper piled a heaping portion onto my plate. Along with my carbohydrates, I had steamed fish, stirfried beansprouts with carrot and stirfried okra. The fen si was so tasty, I finished everything! Washing everything down with refreshing freshly squeezed unsweetened guava juice, I reflected on the recent addition of plant-based protein to my meals. To be frank, I enjoyed the experience and don't mind eating more of it.

I had a unique pork ball along with my stirfried bee hoon (rice vermicelli), bitter gourd and hairy gourd (meals just look more appetising when there's colour). It was handmade with minced pork, but there was also minced onion, carrot and even red chilli in it. I wished I'd ordered 2 instead of 1 because it was so yummy! The stall was generous with veggie portions, so the meal was very filling. To end the meal: hot tea.

Encouraged by the better plant-based protein results this time around, I'll continue searching for dining out options before moving onto how to include more plant-based protein for meals at home. Not only do tofu and tofu products taste good, I felt physically better and had more energy after eating them. They pair amazingly well with soup noodles and a ton of veggies too! I just wish there're better vegetarian options; it's hard to find tofu soup noodles unless I go to a vegan/vegetarian cafe/restaurant or have yong tau foo, OR, I may just need to look harder. 下次见!

[journaldemarina]

Quinta-feira, 15 de junho de 2023

Teria coisas para falar do trabalho, mas quero falar do trabalho? Não quero falar do trabalho. Essa semana tem chovido todos os dias e a previsão é que pare somente amanhã, sexta. Além de tudo tá frio. Infelizmente é uma maravilha pra ficar em casa.

* * *

Saí mais cedo do café porque combinei às 17h30 com o chaveiro a respeito da porta de entrada. A chave estava ficando emperrada na fechadura e a maçaneta nem estava mais querendo girar direito, um pesadelo se anunciando. Teria também a chave do banheiro pra arrumar, mas depois que eu soube que a brincadeira da troca do jogo completo de chave da porta da frente sairia R$ 370,00 (o mais simples!) me fiz de doida e resolvi ignorar. Vou cagar de porta aberta, tô sozinha mesmo. A Marina do futuro que resolva.

E já que estava nessa de gastar dinheiro que mal tenho e resolver pendengas, peguei meu ex debaixo do braço e fiz ele me levar na Leroy Merlin mais próxima. Que delícia e que desespero ver tanta coisa linda pra casa enquanto se conta as moedinhas metafóricas. Vi uma almofada redonda rosa antigo linda linda linda, provável que vou sonhar com ela, mas R$ 89,00, sabe, não vai rolar. Desfilei pelos corredores até achar o que eu queria: um tampo de mesa branco para meu atelier que, VEJA SÓ, estava no saldo! Os cantinhos estavam um pouco feios porque a fita de MDF estava descolando, mas isso é fácil de resolver, só comprar uma nova fita, colar e vida que segue com mais de 100 reais de desconto. Ainda não vi a respeito dos pés para a mesa (que será um balcão, mesa de corte e modelagem), mas isso ainda quero fazer um projeto legal e pedir para meu pai ajudar (fazer *cof*). Por enquanto vou deixar em cima da cômoda do quarto e tá tudo ótimo, pelo menos tenho um começo onde trabalhar.

* * *

Esses dias terminei um livro, tapinha nas costas pra mim. "O sonho dos heróis", de Adolfo Bioy Casares. É argentino, fala em gaúcho, tchê, mate, se passa em 1930 e é chato chato chato. Sobre um cara que fica doidão no carnaval, não se lembra muito bem e quer refazer anos depois as rotas carnavalescas. Tinha começado a leitura em meados de 2019 e terminei somente agora porque tive um lapso de analfabetismo nesses últimos anos. Também estou determinada a prosseguir com todas as leituras pela metade que tenho (vergonhosamente umas dez). Talvez "determinada" seja uma palavra forte demais. Um leve desejo é algo mais realista.

De filme, ainda na sexta passada, vi no cinema "A fúria das feras atômicas", um filme de 1976 pra lá de ruim, mas isso não falo de forma pejorativa. É bom ver coisa ruim. O título original é "Food of the gods" e é sobre animais que comem um negócio estranho e ficam gigantes. O carinha que costuma dar um contexto do que será exibido antes do filme começar avisou que o diretor tinha uma COISA por tudo que fosse gigante em toda a filmografia. Também avisou que as notas nos roten tomatoes da vida eram baixíssimas. Fui sozinha, provavelmente a única que não estava em date naquela sala cheia. Grandes coisas, ri muito e fui felizinha. No outro dia, sábado, vi "The Darjeeling limited", do Wes Anderson, mas esse vou dispensar discursar a respeito. Qualquer coisa desse diretor é minha vibe porque sou pra lá de básica.

[bestindianfoodblog]

Sidra ko Achar from Sikkim, India | Best Indian Food Blog | Dehydrated Fish recipe

Ingredients: Onion, Garlic, Green Chilli, Tomato, Mustard Oil, Sidra (Small Dehydrated Fish), Red Dry Chilli, Salt, Turmeric Powder, Coriander Leaves. Recipe at a Glance: Step 1: Chop Onion, Garlic, Green Chilli and Tomato. Step 2: Fry Sidra in Mustard Oil and keep aside. Step 3: Fry Red Dry Chilli and chopped Garlic. Step 4: Add chopped Onion, chopped Green Chilli, turn and fry. Step 5:…

[jandhyalafoodseo]

Buy Tomato Pachchadi (Pickle) | Tomato Chutney | Thakkali achar

Savor the taste of Andhra-style tomato pickle, tomato chutney & Tomato Pachchdi. Our thakkali achar is made with natural ingredients and delivered to your doorstep. Try it now!

[healthy-homemade-foods]

Travel through the bold and spicy Andhra to the mild and flavorful Kerala with South Indian Pickles

Pickles have long been an integral part of all Indian cuisine, serving not only as accompaniments but also as taste intensifiers. These flavour-packed condiments elevate the dining experience by adding a zing to the palate. From the fiery notes of Andhra to the milder flavors of Kerala, traditional South Indian pickles are a testament to the region's rich culinary diversity. South Indian achars are not just condiments; they are flavor enhancers that add a burst of taste to every meal. The tradition of pickling in South India goes back generations, with each state contributing its unique touch to this culinary art.

Avakaya – Andhra’s Culinary Jewel

Avakaya, Andhra’s pride, is a mango achar with a rich history. The selection of mangoes is what matters, with only those without the kernel cutting. The unique cutting process, along with ingredients like garlic, methi seeds, mustard powder, and fiery chili powder, contributes to its distinctive taste. This pickle is a perfect balance of spice and tang, making it a staple in Andhra households.

Bamboo Shoot Pickle – Karnataka’s’ Traditional Charm  

The distinctive pickles of Karnataka, a tradition in the Malenad regions such as Sakleshpur and widely embraced in Coorg, feature the harvesting of young bamboo shoots. Synonymous with mango pickles in Kerala, the Bamboo Shoot is a delightful treat with a saucy consistency. This pickle showcases bamboo shoots that are not only juicy but also delightfully crunchy.

Finely Chopped Mango Pickle – Quick Fix Delight

A common sight in Kerala homes and a must-have in Tamil Nadu wedding menus, this pickle is a quick fix. With ingredients like chili powder, turmeric, fenugreek, black pepper, and mustard, it needs just a few days to infuse flavors. Refrigeration is key to preserving the freshness of this finely chopped mango pickle.

Thokku – Versatile Delight from Tamil Nadu

A cooked-down pickle from Tamil Nadu, thokku is versatile, complementing idli, dosa, or even plain rice. Variants like Mango thokku, tomato thokku, and prawn thokku showcase the diversity of this pickle. Most popular the tomato thokku, is a delightful mix of finely chopped tomatoes, onions, fenugreek powder, chili powder, and sesame oil.

Erachi pi – Kerala’s Unique Beef Pickle

While fish and prawn pickles are famous in Kerala, it’s the beef achar that stands out. Tiny cubes of beef are marinated, fried to a crisp consistency, and then pickled with ginger, garlic, curry leaves, and a dash of vinegar. A truly unique achar that adds a meaty twist to South Indian pickle varieties.

Mahali Curd Pickle – Tamil Nadu’s Healthful Creation

Mahali kizhangu, Indian sarsaparilla, takes center stage in this pickle, known for its health benefits. Blended with tangy curd, turmeric, red chilies, and mustard seeds, the root produces a flavorful pickle. Its rarity makes it a valuable and healthful contribution to the wide range of South Indian pickles.

To sum up, the assorted South Indian pickles available online offer a palette of flavors that contribute a unique essence to the region's rich culinary heritage. Whether savoring the zest of Andhra's Avakaya, relishing the saucy pleasures of Kerala's Bamboo Shoot, or enjoying the quick-fix appeal of finely chopped mango pickles in households across Kerala and Tamil Nadu, every pickle narrates a union of tradition, distinctive components, and time-honored methodologies.

[riyamusafircab]

The beauty of Nepal and Adventures things

Nepal is situated mainly in the Himalayas, bordered by China to the north and India to the south, east, and west. Nepal is known for its diverse geography, ranging from the lowland Terai plains to the towering peaks of the Himalayas Nepal is a popular destination for tourists, especially for trekking and mountaineering. Nepal is one of the countries known for its breathtaking natural beauty, diverse culture, and rich history. The tourism industry in Nepal has a variety of attractions, and visitors come from around the world.

There are some Magistic things in Nepal

Himalayan Majesty

Nepal has the world’s highest peaks, and mountains in Nepal including Mount Everest, the highest point on Earth. In Nepal, the Himalayan range provides stunning landscapes, trekking opportunities, and mountaineering adventures.

Trekking

When you visit Nepal You must be doing Trekking and many adventurous Things Nepal is the land of trekking (and climbing), offering some of the best trekking routes in the world The Annapurna Circuit, Langtang Valley, and Everest Base Camp treks are the Trekking point These treks offer not only stunning mountain views but also a chance to experience local culture and hospitality.

Cultural Heritage

Nepal is a cultural heritage with ancient temples, palaces, and monuments. The Kathmandu Valley, in particular, is a UNESCO World Heritage site with seven well-preserved monument zones, including Bhaktapur, Patan, and Kathmandu Durbar Square. and many more places like Pokhara, Chitwan, Lumbini, Bhkatatpur, Janakpur Janakpur is the place where Sita Maa Birth.

Adventure things to do in Nepal

Nepal is an adventure enthusiast, offering a wide range of thrilling activities amidst its stunning landscapes.

Mountaineering

Mountaineering adventure is such a beautiful adventure, This tour lets you get up close and personal with some of the most traditional Himalayan cultures and admire majestic peaks such as Mt. Cho Oyu, Mt. Ama Dablam, and Mt. Pumori at the same time

Water Rafting

Nepal’s rivers offer Various types of white-water rafting like risuli, Marshyangdi, Karnali, Seti, Sunkoshi, and more They have also been given imaginative names like ‘Surprise’, ‘Upset’ ‘Big Dipper’ etc. It’s a day or several days of fun floating down the river enjoying the beautiful scenery, sometimes views of distant mountains, and resting on sandy beaches

Paragliding:

Paragliding has been one of the most popular activities for the tourist in Pokhara. Pokhara is rated as one of the top 5 commercial tandem paragliding locations in the world. It gives a picturesque view of the surroundings that will spellbind a person.

Many companies in Pokhara offer paragliding in Pokhara. You can also go for a solo flight, you just have to ask for permission at the aviation office of Pokhara, and they will allow you to make your flight.

Canyoning:

One of Nepal’s hidden gems is the refreshing waterfalls, formed among the deep gorges, which are perfect hidden havens for hardcore thrill seekers. Canyoning in these deep gorges has become an alternative for thrill seekers who’ve done it all.

Famous food in Nepal

Food is always an important part of Every Culture. When we visit a new place, we try some traditional cuisine of that place. Nepali cuisine and these dishes represent just a small portion of the delicious foods you can find in the country Your vacation is memorable not only for the places you can visit but also for the food we eat and the people we meet.

Dal Bhat

This is a Nepali Dish in cuisine, dal bhat consists of lentil soup (dal) served with rice (bhat). It is often accompanied by vegetables, pickles, and sometimes meat or fish. If you like a simple and authentic taste, then you must try this national food of Nepal.

Momos

Momos are dumplings filled with a mixture of meat (usually buffalo, chicken, or goat) or vegetables. They are typically served with a side of dipping sauce, such as tomato achar or sesame sauce. You must try this food

Gundruk

Gundruk is the most popular dish in Nepal Gundruk is fermented leafy greens, usually mustard greens, which are dried and used in various traditional dishes. It is a popular side dish in Nepal.

Sel Roti:

Sel Roti is a traditional rice-based doughnut-like snack, usually enjoyed during festivals and special occasions. It is made from rice flour, milk, and sugar.

Thukpa:

Though originally a Tibetan dish, thukpa is popular in Nepal. It is a noodle soup with vegetables, meat (chicken, beef, or pork), and a flavorful broth.

Yak Cheese:

In the higher regions of Nepal, particularly in the Himalayas, yak cheese is a common and unique delicacy. It is used in various dishes or enjoyed on its own.

There are many more Dishes in Nepal if you are visiting Nepal You must try all this food.

Yomari

Yomari is a sweet Dish for sweet lovers. This is a dessert prepared from rice dough stuffed with coconut paste. Yomari is the most common dessert you will see during the festival season in Nepal.

If you are Planning for a Nepal Trip You Must Visit this adventure Place and try this Food also. We also provide you with a wide range of packages for the Nepal Tour Package that will provide you with a comfortable and safe journey by taxi, cab, and luxury cars all over Nepal from India. Our Experienced Team Can Help You to Organize the Best Trip. We Provide All the Information about the Best Places to Visit, Things to Do, What to Buy and Eat, And How to Reach Nepal. Our Executive is Available 24*7 to Help you Planning Your Trip.

[theexplorenepal]

Learn to Cook Newari Delight

Tour Details

Our cook will help you explore these dishes and guide you through the spices. Splurge yourself in this wonderful cooking experience. Some of the most popular local dishes you can try making are listed below. There are many more dishes to choose from!

Momo: It is the most loved dumpling dish made by the Newari community. You cannot leave Nepal without trying out this sumptuous dish prepared both for vegetarians and non-vegeterians.

Bara (Wo): This is a newari lentil pancakes that is a very popular snack and can be prepared easily. Mostly made with split urad beans mixed with some spices is a perfectly simple and healthy snack.

Tamatar ko Achar: Translated as tomato pickle is a dipping with simple herbs and tomato perfect for dipping for momo and bara. Learn to cook these to take back some memory of Nepal with you.

Venue: Kantipur Temple House (a typical Newari style boutique hotel).

click here

[dnvfoodsandspices]

Taste the Tradition: A Deep Dive into the Rich World of Indian Sauces and Pickles

The popularity of Indian cuisine has exploded all over the world, with many people now incorporating the exotic spices and flavours into their diets. One of the most important elements of Indian cuisine is its use of sauces and pickles, which not only add to the flavour of the dishes, but also provide numerous health benefits.

Our company has been at the forefront of the Indian food industry for many years, providing customers with some of the best quality sauces and pickles that can be found. The company offers a wide range of products, including Bengali Mustard Sauce, Garlic Tomato Sauce, Green Chilli Sauce, Hot and Sweet Tomato Sauce, Organic Tomato Sauce, Red Chilli Sauce, Sweet and Spicy Sauce, Tomato Ketchup, Tomato Pasta Sauce, and Tomato Sauce, among others.

Bengali Mustard Sauce is one of the most popular products that we offer. It is a rich, tangy sauce made from the finest ingredients, including mustard seeds, vinegar, salt, and spices. This sauce is perfect for use as a marinade for meat and fish, or as a dipping sauce for vegetables and snacks.

When it comes to the best mustard sauce in India, we are the go-to brand. Their mustard sauce is made from the highest quality ingredients, and is perfect for use in a wide range of dishes. Whether you are making sandwiches, salads, or dipping sauces, we have the perfect mustard sauce for you.

Tomato Ketchup is another product that we are well-known for. Made from ripe, juicy tomatoes, this ketchup is perfect for use in sandwiches, burgers, and hot dogs. It is also a great accompaniment to fries and other fast food items.

For those who prefer a spicier taste, we offer a range of chili sauces, including Green Chilli Sauce, Red Chilli Sauce, and Tomato Chilli Sauce. These sauces are made from the finest chillies, and are perfect for adding a little heat to your dishes.

If you are looking to buy sauces online in Kolkata, then we are the perfect choice for you. The company offers a wide range of sauces, all of which can be purchased online from their website.

In addition to sauces, we also offer a range of pickles. These include Mango Pickle, Lemon Pickle, Red Chilli Pickle, Stuffed Red Chilli Pickle, and Mixed Pickle, among others.

Mango Pickle is one of the most popular products that we offer. Made from fresh, juicy mangoes, this pickle is perfect for adding a little sweetness and tanginess to your dishes. It is perfect for use as a condiment with rice, or as a dipping sauce for snacks.

For those who prefer a spicier taste, we offers a range of chilli pickles, including Green Chilli Pickle, Hari Mirch Ka Achar, Lal Mirch Ka Achar, Nimbu Mirch Ka Achar, and Nimbu Ka Khatta Meetha Achar. These pickles are made from the finest chillies, and are perfect for adding a little heat to your dishes.

If you are looking to buy pickles online in Kolkata, then we are the perfect choice for you. The company offers a wide range of pickles, all of which can be purchased online from their website.

Sauces and pickles can completely transform the taste of a dish. They add a burst of flavour and enhance the overall dining experience. While some prefer their meals to be bland, others want to indulge in spicy, tangy, or sweet notes. We offer a range of sauces and pickles online that cater to everyone's taste buds.

What is the most used sauce in the world? 

Yes, Tomato ketchup  is a classic that goes with almost everything, from fries to burgers. We offer organic tomato ketchup that is made from fresh tomatoes and contains no preservatives.

What are the other different types of sauces?

So let’s discuss in deep details about which Sauce is right for your meals weather is your breakfast, lunch or dinner time  

Green Chilli Sauce:-

If you're looking for something spicy, then the green chilli sauce is perfect for you. You can add it to sandwiches, noodles, or use it as a dipping sauce. We offer green chilli sauce made from fresh green chillies.

Mustard Sauce:-

Mustard sauce is a popular condiment that adds a unique flavour to dishes. We offer mustard sauce online in Kolkata that is made from the finest mustard seeds and contains no preservatives.

Sweet Tomato Sauce:-

For those who prefer a sweet and tangy flavour, the sweet tomato sauce is an excellent choice. It goes well with snacks like samosas, cutlets, and fries. We offer fresh tomato sauce that is sweet and flavorful.

Garlic Tomato Sauce:-

Garlic tomato sauce is a delicious blend of garlic and tomatoes. It can be used as a marinade or as a dipping sauce. We offer garlic tomato sauce made from fresh garlic and tomatoes.

Continental Sauce:-

If you're a fan of continental dishes, then the continental sauce is a must-try. It is a creamy and tangy sauce that goes well with pasta, pizza, and sandwiches. We offer continental sauce that is made from fresh ingredients.

Hot and Sweet Tomato Sauce:-

The hot and sweet tomato sauce is a perfect blend of sweet and spicy flavours. It goes well with snacks like pakoras, samosas, and cutlets. We offer hot and sweet tomato sauce that is made from fresh tomatoes and spices.

Chilli Tomato Sauce:-

If you love spicy food, then the chili tomato sauce is a must-try. It can be used as a dipping sauce or as a marinade. We offer chilli tomato sauce that is made from fresh tomatoes and red chillies.

Well, Now let’s discuss in deep details about some tangy and chattpatte indian pickles

Mango Pickle:-

Mango pickle is a staple in Indian households. It is made from raw mangoes and spices and goes well with parathas, rice, and curries. DNV Foods offers homemade mango pickle that is made from fresh ingredients.

Mixed Pickle:-

Mixed pickle is a blend of various vegetables like carrots, cauliflower, and green chillies. It is a spicy and tangy pickle that goes well with rice and roti. DNV Foods offers mixed pickles in a 5kg pack.

Red Chilli Pickle:-

Red chilli pickle is a spicy and tangy pickle that goes well with rice and roti. It is made from red chillies and spices. DNV Foods offers stuffed red chilli pickle online that is made from fresh ingredients.

Lemon Pickle:-

Lemon pickle is a tangy and spicy pickle that goes well with rice and curries. It is made from lemons and spices. DNV Foods offers nimbu ka khatta meetha achar, which is a sweet and tangy version of lemon pickle.

[chalohoppo123]

Exploring Khasi Culinary Delights: A Flavorful Journey to Kong Shops.

#CultureOnAPlate- When it come to Khasi food, a local "Kong shop", as we refer to them as, is the way to go! Though you may find bigger restaurants as you travel around Meghalaya, offering you a taste of the traditional cuisine, these small shops run by the local Kongs (Older ladies are called Kongs here) offer fresh local specialties guaranteed to get the meat lover's mouth watering.

Here's what we ate at Kong Wang's eatery in Sohra-

1. Phan - Aloo Fry

2. Ja- Rice

3. Doh Shain Sniang- Pork Meatball

4. Doh Masi Thad - Smoked Beef Curry

5. Achar Tit- Local Mushroom Pickle

6. Soh Saw - Tomato chutney

Have you tried Khasi food yet?

If so, tell us your favourite dish below

[quieteating]

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Gurkhas

In popular mythology, the Gurkha is known as tough as nails, sharp as a knife and full of hidden energy like a coiled cobra.  Folklore has it that Gurkhas coming from Nepal, are used to hardship.  That is what makes them what they are.  Although one of the poorest regions of the world, the people there are unusually happy.

This was a great contrast as upon entering, it was a fairly upmarket looking restaurant.  Indeed, their dress code said smart casual.  I turned up in jeans and a shirt on this sweltering day.  Most turned up in T-shirt and shorts.  I felt cheated (and rather damp).

Putting such unpleasantries aside, I looked forward to the food as the way it was described made it sound rather good.  Skipping ahead to the end, I have to say that at least it was accurate.  As to whether I would willing pay for it again is another question.

Spicy lamb kachila, karela, marinated lamb tartare, Nepali herbs & spices, crispy bitter gourd.  This was interesting like a beef tartare with some almost token throw-away flavourings.  Pretty in an abstract kind of way.  Lacking in most flavour profiles.

Kukhura ko jhol momo, chicken dumplings, lapsi & tomato sauce.  This was a strangely tasteless tomato.  The momo skin was good and the minced chicken decent.  Unfortunately the sauce let it down as it was in one word, boring.

Monkfish choila, kaakro ko achar, chiura, grilled spiced monkfish, cucumber salad, beaten rice.  It was weird.  Sweet, salty and rather bland.  The fish was rubbery.  It was pretty to look at though.

Lamb rump, spiced lentils, garden peas, smoked dhau, mint.  A varied mix of vegetable salads with sour cream.  Although the lamb was decently cooked medium rare and juicy if strangely tasteless, the vegetables mis mash although delighting in texture was about all the positive energy I could muster.  The dhau, beans and peas were perhaps better not described at length and the dish as a whole came across rather confused as it couldn’t really seem to decide whether to be meaty, beanie or cheesy.

Dark chocolate cremeux, guava curd and sorbet, cumin.  Chocolate with guava (but what I feel is more accurately described as cucumber) on top.  Cucumbers do NOT go with chocolate.  Although there are unusual combinations that taste good, like bacon and egg ice cream, cucumber and chocolate is not it.

Khuwa creme caramel, sorrel, whey caramel.  Cream with sorrel ice on top.  I haven’t really had the pleasure of eating dejected caramel.  Now I have.  It was rather flat, flaccid and unappealing.  Lacking in much taste.  The weird sorrel ice with more caramel was rather lacking in oomph too.

Perhaps I should thank this restaurant for at least providing an interesting meal.  It has been a while since I’ve had food so weird and boring.  Striving like a Gurkha it is not, which is probably a good thing as I prefer to eat my meals with minimum hardship.

  A quiet eating 5/10.

Lunch (3 courses) was GBP60 excluding drinks and service.

  Gurkhas

110 Great Portland Street London W1W 6PQ