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.

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