Cucumber salad, kakroko achar

 

CUCUMBER SALAD (KAKROKO ACHAR)

Course Appetizer, east meets west, recipes

Ingredients
  

  • 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

Instructions
 

  • - 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
  • Dry red chili - 5-7 pieces, coarsely grinded on grinder or hand choppedSesame Oil - 2 tbspVegetable Oil - 2 tbsp
  • - 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

Notes

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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