Food blogger Sareta Puri drew on her Nepalese roots to create a mouth-watering fundraising feast.
Check out one of her recipes – and see why we’d love you to get cooking too.
Almost three months after the Nepal earthquake, millions of people still need urgent help. This includes essentials like clean water, food and a safe place to sleep.
What’s more, the arrival of the monsoon rains is making it even harder for them to rebuild their lives.
Across the UK, fundraisers are supporting our Nepal appeal and giving life-saving, life-changing help to people affected by the disaster.
Fundraisers such as London food blogger Sareta Puri. She held a Nepalese supper club for dozens of guests that raised almost £2,000.
Sareta served up authentic dishes including dal bhat, vegetable momos and platters of Nepalese sweets.
An inspiring father
Sareta’s fundraising brought back memories of her father – who opened Scotland’s first Nepalese restaurant.
She explains: “My father, the late Khem Singh Puri, was born and raised in the foothills of the Himalayas in a tiny village in the district of Almora in Uttarakhand, India, very close to the Nepal border.
“He had Nepalese ancestry and when we were growing up would describe himself as Nepali, not Indian.
“We grew up with dad’s stories of snow so high you couldn’t stand up, of him witnessing the ‘abominable snowman’ stealing fruit from their farm and of fighting with the Gurkha soldiers.
“What is fact and what is fiction, I’ll never be sure, but what I do know is that he came from one of the most magical and endearing parts of the world.”
One of the star attractions at Sareta’s dinner was nimboo achaar, or lemon pickle – the perfect partner for a tasty curry. She remembers her childhood home full of jars and containers brimming with pickles, all made by her father.
We’d love you to use your kitchen skills to raise money for our Nepal appeal – even if you’re just making dinner for a few friends.
To get started, why not check out Sareta’s easy recipe for traditional Nepalese lemon pickle.
If you don’t fancy hosting a party, you could sell jars of pickles at work – or use them as raffle prizes.
- Donate to the Nepal Earthquake Appeal
- Get a Syrian refugee’s authentic recipe for aubergine dip.
- See more recipes on Sareta’s blog.
Sareta’s nimboo achaar recipe
• 4 lemons
• 1/4 cup salt
• 1/4 cup sugar
• 1 teaspoon of chilli flakes (ground) or cayenne pepper (I used 1/2 chilli flakes and 1/2 Schezuan peppercorns ground down together)
• 2.5 tablespoons of vegetable oil
• 1 teaspoon fenugreek seeds
• 1 teaspoon mustard seeds (ideally black)
• 1/2 teaspoon turmeric powder
Make sure you have a large clean, dry jar or a couple of smaller jars. I use old olive, jam or pesto jars, as well as larger storage jars.
Slice the ends off each lemon and then cut them into small wedges – I quartered them, then quartered those smaller pieces – and put the wedges in a large bowl.
Add the sugar, salt and ground chilli or cayenne.
Heat the oil and cook the mustard and fenugreek seeds until the fenugreek seeds go a lovely dark red or brown colour. Take off the heat, add the turmeric and stir.
Add the oil and seeds to the lemons and mix until all are coated in spicy goodness.
Put into jar(s) and leave in a sunny spot – mine went on the windowsill – for at least one week. Then dish up with your favourite curries.