Cucumber salad, kakroko achar

CUCUMBER SALAD (KAKROKO ACHAR)

Cucumber – 2 pieces medium sized, long julienne cut from mandolin or hand cut, or any cut 
desired. (Note: discard seeds part)
Dry red chili – 5 toasted, deseeded, and grinded
Dried orange peel – 1/2 tsp ground
Mustard seeds – 1 tsp toasted and grinded
Szechuan peppers – 1 tsp toasted and grinded
Dill leaves (saufko saag) – half bunch chopped
Sesame Oil – 1 tbsp
Lemon Juice – 2 tbsp
black and white sesame seeds – 1 tbsp, toasted
Salt – 3 tsp

Directions –

– All seeds must be toasted and grinded seperately, except sesame seeds
– mix all the ingredients in a separate bowl except cucumbers
– toss the mixture with the cucumbers
– while service, drizzle some chili oil

CHILI OIL-

Dry red chili – 5-7 pieces, coarsely grinded on grinder or hand chopped 
Sesame Oil – 2 tbsp
Vegetable Oil – 2 tbsp

Directions –

– Mix all the ingredients together
– heat up mixture until hot only, turn the heat off immediately
– Leave the mixture in a room temperature for 24 hours
– Strain the oil and use it for several weeks

DRIED ORANGE PEEL –

METHOD 1, NATURAL
– Spread the orange peel on a clean surface out in the sun, until completely dries out in 1 – 2 days. Check and continue dehydrating if needed. 
METHOD 2, BY USING DEHYDRATOR 
– By using dehydrating machine, leave the machine turned on for at least 24 hours. Check and continue dehydrating if needed. 
METHOD 3, OVEN DEHYDRATING
– Spread the orange peel on a sheet pan, leave it in the oven overnight while the pilates are running. Check and continue dehydrating if needed.

Dalchini, cinamon

Dalchini, Cinnamon

Binomial name Cinnamomum cassia (L.) J.Presl

Dalchini or cinamon as we know is the dried inner bark of a small evergreen tree [rookh in nepali] named Cinnamomum zeylanicum [a tree native to Sri Lanka and India]. The inner bark is dried and grind into powder or broken into pieces. It is not commercially grown in Nepal though it can been seen growing wild in mid to high altitutes of Nepal. There are two similar types of cinnamon trees Cinnamomum zeylanicum [a true cinnamon tree native to Srilanka and India] and Cinnamomum cassia (L.) Presl [Chinese cinnamon]. Most people suggest that the Chinese Cinnamon is slightly bitter than the true cinnamon. Most commercial ground cinnamon is a mixture of both or only Chinese cinnamon. A possible factor maybe the availability and prices of both kinds. But the trees that are grown wild in Nepal are the true cinnamon trees. Dalchini tree leaves and bark have an aromatic, spicy scent. It has small, yellow-white flowers that supposedly have a slightly disagreeable odor, and bears small, dark purple, inedible berries.

Dalchini tastes sweet, aromatic, sharp and spicy. 

Dalchini is an important spice in some Nepalese food and beverages like tea, kheer, selroti etc. It is basically used as flavoring ingredient.

Commercially, Cinnamon flavor is used in perfumes, candles, toothpicks, soda, rum, vodka, candy etc…

References :

http://thespicejournal.com/about-spice-nepal/spices-of-nepal/

http://www.chm.bris.ac.uk/motm/cinnamaldehyde/cinnh.htm

http://www.huffingtonpost.com/2014/03/17/cinnamon-comes-from_n_4963435.html

http://www.thehomesteadgarden.com/the-spice-series-cinnamon-part-two/

https://www.healthline.com/nutrition/10-proven-benefits-of-cinnamon#section9

https://nomadicboys.com/nepalese-kheer-rice-pudding-recipe/