I think it was called archaya

by **Nsainsbury** on Thu Sep 20, 2007 6:07 am

Used to go to a little Nepalenese place and they had a condiment, I think it was called archaya. I am sure it had tomato and a hell of a lot of chillies. It was hot as hell but had the most beautiful flavour. We would mix in curries and dip cheese naans in it. It was even great on toast. If anyone knows what I am talk about or knows it by a different name please help. He taught me some other things but not this and now I live 2000kms away.

Nathan

by **mark1** on Thu Sep 20, 2007 6:51 pm

I think what you're looking for is "achar" or "achaar", both spelling valid. Here's a link to a recipe.
www.nepalvista.com/travel/food1.html

by **cjs** on Fri Sep 21, 2007 2:42 pm

Wow, doesn't this sound good!! Welcome to the forums, Nathan and thanks for bringing up this subject. Now, do you have a recipe for cheese naans?????? I guess I just need to know the cheese that was used, since I still have a (Paulie's) naan recipe.

Tomato Achar - the spicy journey to your lips!

2 cups roasted tomatoes, peeled and chopped
1 tablespoon each garlic and ginger, minced
1 teaspoon each cumin, coriander powder
1 tablespoon cilantro, chopped
3 fresh red chilies, minced
1 tablespoon each mustard seeds, and mustard oil
1/2 teaspoon ground black pepper
1/2 teaspoon salt or salt to taste
8 cloves garlic, thinly sliced
1 tablespoon green onion, finely chopped

Using a blender, blend all ingredients to form a smooth paste. Heat one tablespoon of mustard oil in a pan, add slices of garlic and fry till light brown. Add the paste, stir and serve chilled. You just made Tomato Achar. Now to make Achar of mangoes or cucumber follow similar recipe. To make achar more sour and spicy, add fresh lemon juice and chili.

by **moselle** on Fri Sep 21, 2007 3:39 pm

guess I just need to know the cheese that was used

Panner?

by **mark1** on Fri Sep 21, 2007 5:39 pm

Yes, paneer is used in India to stuff a naan, or sometimes Indian cottage cheese. If you can't get it, mozzarella and queso blanco are the usual subs.
The main differences between paneer and mozzarella are that paneer doesn't have salt in it and won't melt during cooking, in fact paneer is kinda tasteless. This from personal experience cooking with it and wikipedia will tell you more if you're interested including how to make it.
As we have a few Indian shops fairly close, LOL, I just buy it!

by **mark1** on Fri Sep 21, 2007 5:46 pm

Should have said that my use of paneer is pretty much confined to making matar (sometimes mutter) paneer, a peas and cheese cubes side dish to accompany curries. Very tasty, try it sometime.

by **Nsainsbury** on Sat Sep 22, 2007 9:54 am

Thank you so much, I will be making it next days off. And a mango version I cannot wait till the season.
He just used mozarella, but made them so light they are the best I have had. We would get a full meal for two for about $10, I so miss it sometimes.
Thanks again

Nathan

by **cjs** on Sat Sep 22, 2007 2:10 pm

So, Shel, am I correct in assuming the 'cheese naan' that was spoken of was stuffed not incorporated into the naan dough???

Paneer, I'm glad to say I can find around here and queso blanco also, of course.

by **mark1** on Sat Sep 22, 2007 4:53 pm

So, Shel, am I correct in assuming the 'cheese naan' that was spoken of was stuffed not incorporated into the naan dough???

Paneer, I'm glad to say I can find around here and queso blanco also, of course.

Have never made the naan, but had it maybe twice in Indian restos, and both times they were stuffed with the paneer.
I think this thread must have set off some psychological trigger as had a real desire for Indian grub, so last night Jan and i went to our fave Indian resto and had a terrif meal, lamb dhansak, chicken saag, onion bhaji, mixed veg curry and pilau rice, but no cheese naan!

by **mark1** on Sun Sep 23, 2007 6:32 pm

I found a recipe for making paneer stuffed naan, here's the link
www.bellaonline.com/articles/art33463.asp

by **Lorraine** on Mon Sep 24, 2007 11:28 am

Thanks for the link, Shel.

by **cjs** on Mon Sep 24, 2007 12:49 pm

...and a monster has been created - thanks Shel.

by **mark1** on Mon Sep 24, 2007 6:44 pm

...and a monster has been created - thanks Shel.

LOL here's adding to the 'monster'!
Stuffed naans aren't the usual Indian flat bread that are stuffed, I think the most popular stuffed flat bread is the paratha, (pronounced porotta) that can be stuffed with a variety of veggies and paneer. So if you're feeling ambitious, here's a link on how to make parathas.
www.khanapakana.com/urdu-bread-recipes/paratha-step-by-step.html
Note that parathas I think are Pakistani, but have always found them in Indian restos.

by **cjs** on Tue Sep 25, 2007 12:17 pm

found and copied - thanks.

(Nathan, I hope you've enjoyed and learned as much as I have from your posting!!

)

by **Nsainsbury** on Wed Oct 17, 2007 8:01 am

Thanks again to everyone, I finally made it on the W/E. Don't have an oven so just charred the tomatoes. It's probably not as rich as it could be but it is beautiful. Had it with some Dhal and chapatis, also a string bean curry. A wonderful tripdown memory lane and a sign of things to come.

Nathan

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