INGREDIENTS
1.. cauliflower 1
2.. french bean
3..potatoes 3(peeled and cut into 6 pieces
4..peas 10 shelled
5.. green chillie 8
pickle spices
red chillies powder 1tsp
turmeric powder 1tsp
mustard seed 1/2tsp
vinegar 1 small
salt to taste
dalda oil 1 cup
Cooking Direction
1. Boil water in a medium size pan
2. Add vegetables to it,boil for 3 minutes
3. Drain well.Mix red chillies,turmeric powder,mustard seeds and salt with boiled vegetables.
4. Now heat the oil in a pan and add all the vegetables to it along with the vinegar.
5. Cook for 10 minutes on medium heat
6. Remove from heat and leave t o cool.
7. Stores in sterilized jar or bottles.
Tuesday, August 18, 2009
Friday, August 14, 2009
Fried Rice With Chicken
Ingredients
2 cups steamed rice
1 cup grilled chicken breast, cut into 1-in pieces (lamb or shrimp can also be used)
1 cup chopped onion
1 cup chopped red bell pepper
3 fresh red chilies, minced
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 teaspoon toasted cumin seed
1 teaspoon turmeric
3 dried red chilies
3 tablespoons butter
1/2 cup yogurt
salt and pepper
1 tablespoon sugar
2 tablespoons scallions, chopped for garnis
Directions
1 . In a frying pan, heat butter.
2 . Add dried red chilies and turmeric; fry for 15 seconds.
3. Add garlic, ginger, and fresh chilies.
4 . Fry for another minute or so.
5 . Add chopped onion and red bell pepper; cook until lightly brown.
6. Add chicken pieces, sugar, salt and pepper.
7 . Stir fry five minutes.
8. Add rice, yogurt and toasted cumin seeds.
9. Cook until all the liquid is absorbed and rice grains separate.
10. Garnish with chopped scallions.
11 . Serve with sekuwas and bhutuwas.
2 cups steamed rice
1 cup grilled chicken breast, cut into 1-in pieces (lamb or shrimp can also be used)
1 cup chopped onion
1 cup chopped red bell pepper
3 fresh red chilies, minced
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 teaspoon toasted cumin seed
1 teaspoon turmeric
3 dried red chilies
3 tablespoons butter
1/2 cup yogurt
salt and pepper
1 tablespoon sugar
2 tablespoons scallions, chopped for garnis
Directions
1 . In a frying pan, heat butter.
2 . Add dried red chilies and turmeric; fry for 15 seconds.
3. Add garlic, ginger, and fresh chilies.
4 . Fry for another minute or so.
5 . Add chopped onion and red bell pepper; cook until lightly brown.
6. Add chicken pieces, sugar, salt and pepper.
7 . Stir fry five minutes.
8. Add rice, yogurt and toasted cumin seeds.
9. Cook until all the liquid is absorbed and rice grains separate.
10. Garnish with chopped scallions.
11 . Serve with sekuwas and bhutuwas.
Nepali Chicken (Pakistani Style)
Ingredients
1 kg chicken (Chicken fillet, cubed pieces or any form you like)
1 onion
2 red capsicums
2 tomatoes
4 tablespoons yogurt
1 teaspoon ginger paste or chopped gingerroot
2 teaspoons garlic paste or 3 chopped garlic cloves
1 teaspoon salt
1 teaspoon pepper
1 teaspoon coriander powder
1/2 teaspoon cumin seed
3 tablespoons cooking oil
Directions
Marinate the chicken mixing your pieces with 1 Tablespoon yougurt, 1 Teaspoon garlic paste or chopped, and salt+pepper.
Place this mixture in a fridge for 30 minutes.
Chop Onions, Capsicums and 1 tomato in cubes.
Pour 1 tablespoon cooking oil in a pan with lid, fry these vegetables on low heat for 30 minutes.
Add a pinch of pepper and cover the pan for best "steamed" results. Leave these on heat and proceed to the next steps
.
After the chicken is marinated, fry it to a golden brown. Drain and leave aside.
In another pan, heat a tablespoon of cooking oil, fry 1 peeled, deseeded and slightly crushed tomato.
After 1 minute, add 1 teaspoon garlic paste or chopped garlic, 1/2 teaspoon cumin seeds, and 1 teaspoon corriander powder. Fry this mixture for at least 5 minutes.
Add 3 tablespoons of yogurt. If you like a lot of gravy, then you can add more yogurt. But if you prefer dry chicken, then 3 is enough.
Add your already fried chicken to this mixture.
Let this cook until the oil appears on the edges of the pan or when gravy thickens.
Now add this cooked mixture on top of the bed of onions, capsicums and tomatoes in the other pan which is already on low heat. No need to mix everything.
You're done. Serve with boiled white rice.
1 kg chicken (Chicken fillet, cubed pieces or any form you like)
1 onion
2 red capsicums
2 tomatoes
4 tablespoons yogurt
1 teaspoon ginger paste or chopped gingerroot
2 teaspoons garlic paste or 3 chopped garlic cloves
1 teaspoon salt
1 teaspoon pepper
1 teaspoon coriander powder
1/2 teaspoon cumin seed
3 tablespoons cooking oil
Directions
Marinate the chicken mixing your pieces with 1 Tablespoon yougurt, 1 Teaspoon garlic paste or chopped, and salt+pepper.
Place this mixture in a fridge for 30 minutes.
Chop Onions, Capsicums and 1 tomato in cubes.
Pour 1 tablespoon cooking oil in a pan with lid, fry these vegetables on low heat for 30 minutes.
Add a pinch of pepper and cover the pan for best "steamed" results. Leave these on heat and proceed to the next steps
.
After the chicken is marinated, fry it to a golden brown. Drain and leave aside.
In another pan, heat a tablespoon of cooking oil, fry 1 peeled, deseeded and slightly crushed tomato.
After 1 minute, add 1 teaspoon garlic paste or chopped garlic, 1/2 teaspoon cumin seeds, and 1 teaspoon corriander powder. Fry this mixture for at least 5 minutes.
Add 3 tablespoons of yogurt. If you like a lot of gravy, then you can add more yogurt. But if you prefer dry chicken, then 3 is enough.
Add your already fried chicken to this mixture.
Let this cook until the oil appears on the edges of the pan or when gravy thickens.
Now add this cooked mixture on top of the bed of onions, capsicums and tomatoes in the other pan which is already on low heat. No need to mix everything.
You're done. Serve with boiled white rice.
Pulau Nepalese Basmati Rice Dish
Ingredients
1 1/2 cups uncooked basmati rice
2 tablespoons vegetable oil
1 medium onion, peeled and finely chopped
2 cinnamon sticks (whole, approx 2 inches each)
2 whole cloves
1 bay leaf
4 ounces cashews (don't need to be whole)
2 ounces sultanas (golden raisins)
1 teaspoon salt
Directions
1) Wash the rice several times and let it soak for 30 minutes.
2) Drain the rice well in a sieve.
3) Heat the oil in a skillet over medium-low heat and cook onion until soft.
4)Add all ingredients & spices, (except salt) to the pan and stir fry for 2 minutes over medium heat.
5) Add 2 cups of water to the pan with salt and bring to a boil then cover tightly and.
6)turn the heat to low.
7)Simmer for 20 minutes, adding additional water during cooking, if necessary, until rice is tender and fluffy and all the water is absorbed.
8)Remove bay leaf, cloves and cinnamon sticks before serving.
1 1/2 cups uncooked basmati rice
2 tablespoons vegetable oil
1 medium onion, peeled and finely chopped
2 cinnamon sticks (whole, approx 2 inches each)
2 whole cloves
1 bay leaf
4 ounces cashews (don't need to be whole)
2 ounces sultanas (golden raisins)
1 teaspoon salt
Directions
1) Wash the rice several times and let it soak for 30 minutes.
2) Drain the rice well in a sieve.
3) Heat the oil in a skillet over medium-low heat and cook onion until soft.
4)Add all ingredients & spices, (except salt) to the pan and stir fry for 2 minutes over medium heat.
5) Add 2 cups of water to the pan with salt and bring to a boil then cover tightly and.
6)turn the heat to low.
7)Simmer for 20 minutes, adding additional water during cooking, if necessary, until rice is tender and fluffy and all the water is absorbed.
8)Remove bay leaf, cloves and cinnamon sticks before serving.
Caribbean Chicken - Vegetable Kebabs
8 large garlic cloves, minced
2 teaspoons ground coriander
2 teaspoons ground turmeric
2 teaspoons dried mustard
2 teaspoons ground cloves
2 teaspoons chili powder
1 teaspoon aniseed
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 1/3 pounds boneless skinless chicken thighs, cut into 1-inch pieces
4 red onions, cut into 1-inch pieces
6 yellow summer squash, cut into 1/2-inch-thick rounds
4 chayote squash, halved lengthwise, cut into 1/4-inch-thick slices
or 4 zucchini, cut into 1/2-inch-thick rounds
1 1/2 cups olive oil
1/3 cup fresh lime juice
12 (about) bamboo skewers
Combine garlic, coriander, turmeric, dried mustard, ground cloves, chili powder and aniseed in small bowl. Place chicken in 1 glass baking dish and vegetables in another. Sprinkle each with half of spice mixture. Add half of olive oil and half of fresh lime juice to each and mix to coat well. Cover and refrigerate 6 to 8 hours.
Soak skewers in water 30 minutes. Drain. Alternate chicken and vegetables on skewers. (Can be prepared 2 hours ahead. Cover and refrigerate.)
Prepare barbecue (medium heat) or preheat broiler. Season kebabs with salt and pepper. Grill until chicken is cooked through, about 5 minutes per side. Transfer to platter.
2 teaspoons ground coriander
2 teaspoons ground turmeric
2 teaspoons dried mustard
2 teaspoons ground cloves
2 teaspoons chili powder
1 teaspoon aniseed
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 1/3 pounds boneless skinless chicken thighs, cut into 1-inch pieces
4 red onions, cut into 1-inch pieces
6 yellow summer squash, cut into 1/2-inch-thick rounds
4 chayote squash, halved lengthwise, cut into 1/4-inch-thick slices
or 4 zucchini, cut into 1/2-inch-thick rounds
1 1/2 cups olive oil
1/3 cup fresh lime juice
12 (about) bamboo skewers
Combine garlic, coriander, turmeric, dried mustard, ground cloves, chili powder and aniseed in small bowl. Place chicken in 1 glass baking dish and vegetables in another. Sprinkle each with half of spice mixture. Add half of olive oil and half of fresh lime juice to each and mix to coat well. Cover and refrigerate 6 to 8 hours.
Soak skewers in water 30 minutes. Drain. Alternate chicken and vegetables on skewers. (Can be prepared 2 hours ahead. Cover and refrigerate.)
Prepare barbecue (medium heat) or preheat broiler. Season kebabs with salt and pepper. Grill until chicken is cooked through, about 5 minutes per side. Transfer to platter.
Nepali Spicy Grilled Chicken W/ Tomato-chili Sauce
1 1/2 lbs. chicken breasts, skinned, boned
3 dry whole red peppers
1 teaspoon garlic, minced
1 teaspoon ginger, finely grated
2 red chilies, minced
1 cup onions, finely chopped
1 cup tomatoes, chopped
1 teaspoon freshly ground black pepper
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric
1/2 cup green onion, cut in 1-in length
Salt to taste
2 tablespoons mustard oil
1 cup chicken broth Marinade:
1 cup Nepali yogurt
1/2 cup onions, roughly chopped
1 teaspoon cumin seeds
1 teaspoon timur
1 teaspoon pepper corn
1 teaspoon timur (szechwan pepper)
2 fresh red peppers
1 tablespoon clarified butter
Salt
In a blender combine all the marinating ingredients to form smooth paste. Pour the marinating paste over the chicken in a large bowl. Mix well, cover, and let marinate for at least four hours. Grill the marinated chicken on a charcoal grill, occasionally turning until cooked through, about 7 min. Cut grilled chicken into 1-in strips. In a sauce pan heat 2 tablespoons of mustard oil. Fry dry whole red peppers till dark. Add turmeric and stir for 15 sec. Add onions, saute in medium heat till brown. Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mixture. Fry for 30 sec, and add tomatoes and chicken broth. Lower the heat and let the tomato-onion mixture simmer for 10 min till it thickens. Transfer grilled chicken strips to the sauce, stir well. Cook for another 10 min to evaporate excess liquid so that the chicken pieces are coated with the sauce. Adjust seasoning with salt and pepper. Garnish with green onions. Serve with rice, or roti.
3 dry whole red peppers
1 teaspoon garlic, minced
1 teaspoon ginger, finely grated
2 red chilies, minced
1 cup onions, finely chopped
1 cup tomatoes, chopped
1 teaspoon freshly ground black pepper
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric
1/2 cup green onion, cut in 1-in length
Salt to taste
2 tablespoons mustard oil
1 cup chicken broth Marinade:
1 cup Nepali yogurt
1/2 cup onions, roughly chopped
1 teaspoon cumin seeds
1 teaspoon timur
1 teaspoon pepper corn
1 teaspoon timur (szechwan pepper)
2 fresh red peppers
1 tablespoon clarified butter
Salt
In a blender combine all the marinating ingredients to form smooth paste. Pour the marinating paste over the chicken in a large bowl. Mix well, cover, and let marinate for at least four hours. Grill the marinated chicken on a charcoal grill, occasionally turning until cooked through, about 7 min. Cut grilled chicken into 1-in strips. In a sauce pan heat 2 tablespoons of mustard oil. Fry dry whole red peppers till dark. Add turmeric and stir for 15 sec. Add onions, saute in medium heat till brown. Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mixture. Fry for 30 sec, and add tomatoes and chicken broth. Lower the heat and let the tomato-onion mixture simmer for 10 min till it thickens. Transfer grilled chicken strips to the sauce, stir well. Cook for another 10 min to evaporate excess liquid so that the chicken pieces are coated with the sauce. Adjust seasoning with salt and pepper. Garnish with green onions. Serve with rice, or roti.
Spicy stewed cauliflower & potatoes
Spicy stewed cauliflower & potatoes
Spicy stewed cauliflower & potatoes
ingredients
1⁄4 c Vegetable oil
1 med Onion, chopped
2 large potatoes, cubed
1 t Cayenne
1⁄4 c Lemon juice
1 t Salt
1⁄4 t Turmeric
1 med Cauliflower, cut into floret
1 Green chili, seeded, sliced
1 Dry red chili, seeded, crush
1⁄4 c Vegetable oil
1 med Onion, chopped
2 large potatoes, cubed
1 t Cayenne
1⁄4 c Lemon juice
1 t Salt
1⁄4 t Turmeric
1 med Cauliflower, cut into floret
1 Green chili, seeded, sliced
1 Dry red chili, seeded, crush
Cooking Spicy stewed cauliflower & potatoes
1. Heat oil in large pot over medium low heat.
2. Add onion & cook till it turns brown, stirring occasionally.
3. Stiri in potatoes & cook till they begin to brown.
4. Stir frequently.
5. Add cayenne, lemon, salt & turmeric.
6. Cook for 2 to 3 minutes.
7. Add cauliflower & chilies & stir well
.8. Add about
Aloo daum (spiced potatoes in tamarind sauce)
Aloo daum (spiced potatoes in tamarind sauce)
ingredients
1 1⁄2 T tamarind paste
2 c water
8 small Boiling potatoes
1⁄4 c Corn oil
1 med Onion, thinly sliced
2 t Minced fresh ginger
4 garlic cloves, minced
1⁄2 t dried red pepper flakes
1⁄2 t Ground Turmeric
1⁄2 t Ground cardamom
1⁄2 t Ground fennel
1⁄2 t Cinnamon
1⁄4 t Freshly ground pepper
Salt
1 1⁄2 T tamarind paste
2 c water
8 small Boiling potatoes
1⁄4 c Corn oil
1 med Onion, thinly sliced
2 t Minced fresh ginger
4 garlic cloves, minced
1⁄2 t dried red pepper flakes
1⁄2 t Ground Turmeric
1⁄2 t Ground cardamom
1⁄2 t Ground fennel
1⁄2 t Cinnamon
1⁄4 t Freshly ground pepper
Salt
Cooking Aloo daum (spiced potatoes in tamarind sauce)
1. Dissolve tamarind paste in 1 cup water.
2. Let stand 30 minutes.
3. Straini.
4. Boil potatoes until just tender.
5. Cool completely, then peel.
6. Using wooden skewer, pierce each potato in 4 places.
7. Heat oil in heavy large skillet over medium heat.
8. Add onion and cook until crisp and lightly browned, stirring frequently, about 10 minutes.
9. Remove from skillet.
10. Add potatoes and brown well on all sides.
11. Remove from skillet.
12. Pour off all but 1 tablespoon oil from skillet.
13. Add ginger and garlic and stir 1 minute.
14. Stiri in pepper flakes and turmeric.
15. Blend in 2 tablespoons water.
16. Mixi in onion.
17. Add potatoes, tamarind liquid and remaining 14 tablespoons water.
18. Stir in cardamom, fennel, cinnamon and pepper.
19. Cover and simmer until sauce has thickened slightly, about 15 minutes.
20. Seasoni with salt.
Tuesday, August 11, 2009
Nepali Style Chicken Biryani
Nepali Style Chicken Biryani | |
INGREDIENTS | |
 | |
2 cups basmati/biryani/long grained rice | |
METHOD | |
Wash rice, soak in water for 10-20 minutes (while preparing the rest of the ingredients) Tip:Always add hot water rather than water at room temperature to prevent the cold water from abruptly stopping the cooking process and to give your rice the right consistency in the end result |
Thakali Items
Pani and Puri | |||||||||
INGREDIENTS | |||||||||
 | |||||||||
For Puris ingredients are - For Pani ingredients are: | |||||||||
METHOD | |||||||||
For Puri Mix flour, sooji and salt. Add 1 tbl spn hot oil and mix. Add sufficient water to make the dough. Keep it aside for half an hour. For Pani Grind all the ingredients together to a thick chutney. This chutnet can be preserved for 2-3 days. While serving, dilute it with water to required consistency(do not make it too watery).
|
Newari Items
| अण्डा बारा | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
INGREDIENTS | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
आवश्यक सामग्री कालो मास २०० ग्राम अदुवा लसुन पिसेको १ ठुलो चम्चा हरियो खुर्सानी पिसेको आधा चम्चा जिरा दाना दुई चिम्टी नुन र तोरीको तेल आवश्यकता अनुसार | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
METHOD | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
बनाउने तरिका मासलाई पानीमा ६-७ घण्टा भिजाउने र हलका पानीसँगै बाक्लो हुने गरी पिस्ने पिसेको मासमा नुन अदुवा लसुन, खुर्सानी , जिरा दाना हाली केहि समय चलाउने सानो आगोमा बाक्लो ताई बसाल्ने र तेल दल्ने ताई तातेपछि १ डाडु बराबर मास हाल्ने मासको बीच भागमा हल्का खाल्डो बनाउने र अण्डा राख्ने एकापटी पाके पछि अर्कोतिर पल्टाउने दुवै भागमा खैरो भएपछि अण्डाबारा तयार भयो । पिसेको मासमा अण्डा राखेर तेलमा फ्राई गरे पनि हुन्छ ।
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Gurung items
| Classic Fish & Chips | |||||||||||
INGREDIENTS | |||||||||||
 | |||||||||||
* 4 large potatoes, peeled and cut into strips * 1 cup all‐purpose flour * 1 teaspoon baking powder * 1 teaspoon salt * 1 teaspoon ground black pepper * 1 cup milk * 1 egg * 1 quart vegetable oil for frying * 1 1/2 pounds cod fillets | |||||||||||
METHOD | |||||||||||
1. Place potatoes in a medium‐size bowl of cold water. In a separate medium‐size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes. 2. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C). 3. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels. 4. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels. 5. Fry the potatoes again for 1 to 2 minutes for added crispness.
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Saturday, August 8, 2009
FISH CURRY
Fish Curry
700gms / 11/2 lb white fish fillet
2 medium Onions
4 cloves garlic (paste)
1 tbsp ginger (paste)
4 tbsp tomato puree
2/3rd cup water
Salt To Taste
1/2 cup gheeSpices :
1tsp white cumin seeds
1tsp turmeric powder
1tsp garam masala powder
How to make curry fish:
Cut the fish into medium-sized pieces.
Heat the ghee in a frying pan and fry the fish pieces gently for 5 minutes.
Drain the fish on absorbent kitchen paper and set aside.
Chop one onion finely and grind the other one.
Add the chopped onion to the ghee in the pan and fry until golden.
Add all spices and cook stirring for 10 seconds.
Now add the grinded onion, garlic, ginger and tomato puree. Fry the mixture until the ghee starts to separate.
Add the water and salt. Bring the mixture to the boil. Add fried fish pieces. Reduce the heat and simmer for about 10 minutes.
Serve the indian fish curry hot with rice or roti
700gms / 11/2 lb white fish fillet
2 medium Onions
4 cloves garlic (paste)
1 tbsp ginger (paste)
4 tbsp tomato puree
2/3rd cup water
Salt To Taste
1/2 cup gheeSpices :
1tsp white cumin seeds
1tsp turmeric powder
1tsp garam masala powder
How to make curry fish:
Cut the fish into medium-sized pieces.
Heat the ghee in a frying pan and fry the fish pieces gently for 5 minutes.
Drain the fish on absorbent kitchen paper and set aside.
Chop one onion finely and grind the other one.
Add the chopped onion to the ghee in the pan and fry until golden.
Add all spices and cook stirring for 10 seconds.
Now add the grinded onion, garlic, ginger and tomato puree. Fry the mixture until the ghee starts to separate.
Add the water and salt. Bring the mixture to the boil. Add fried fish pieces. Reduce the heat and simmer for about 10 minutes.
Serve the indian fish curry hot with rice or roti
Tomato Achar
Tomato Achar
2 cups roasted tomatoes, peeled, and finely chopped
3 fresh red chilies, minced
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon cumin powder
1 teaspoon coriander powder
1 tablespoon cilantro, chopped
1 tablespoon mustard seeds
1 tablespoon mustard oil
1/2 teaspoon ground black pepperSalt to taste
1 tablespoon mustard oil
1 teaspoon fenugreek
10 cloves garlic, thinly sliced
1 tablespoon green onion, finely chopped
In a blender combine all ingredients to form smooth paste-likemixture. Transfer into a large bowl.
For garnish, in a non-stick pan heat one tablespoon of mustard oil,
splitter fenugreek until it turns dark. Add slices of garlic andfry till light brown. Pour the garlic-oil mixture and choppedgreen onions over the tomato mixture. Mix well and refrigeratefor at leat two hours. Serve chilled with nepalese sekuwas,chhewyalas, MOMOs. Makes a good condiment
2 cups roasted tomatoes, peeled, and finely chopped
3 fresh red chilies, minced
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon cumin powder
1 teaspoon coriander powder
1 tablespoon cilantro, chopped
1 tablespoon mustard seeds
1 tablespoon mustard oil
1/2 teaspoon ground black pepperSalt to taste
1 tablespoon mustard oil
1 teaspoon fenugreek
10 cloves garlic, thinly sliced
1 tablespoon green onion, finely chopped
In a blender combine all ingredients to form smooth paste-likemixture. Transfer into a large bowl.
For garnish, in a non-stick pan heat one tablespoon of mustard oil,
splitter fenugreek until it turns dark. Add slices of garlic andfry till light brown. Pour the garlic-oil mixture and choppedgreen onions over the tomato mixture. Mix well and refrigeratefor at leat two hours. Serve chilled with nepalese sekuwas,chhewyalas, MOMOs. Makes a good condiment
KHEER
Kheer (Vermicelli Pudding)
Ingredients
1 stick Butter
2 handfuls Very fine vermicelli
4 cups Milk
1 pint Whipping cream
1 handful Raisins
3 tblsp Sugar
4 Almonds (optional) peeled and thinly sliced
Directions
Melt butter in a 4 qt pot. Break vermicelli into 3" pieces. Over low heat stir vermicelli into butter until it turns light brown. Pour in the milk and stir over medium heat until it boils. Put in the raisins, almonds and sugar.
Continue to cook under low heat for 10 minutes. Add whipping cream and continue to cook for a couple of minutes. Remove from heat and, when cool, chill in the refrigerator before serving
Ingredients
1 stick Butter
2 handfuls Very fine vermicelli
4 cups Milk
1 pint Whipping cream
1 handful Raisins
3 tblsp Sugar
4 Almonds (optional) peeled and thinly sliced
Directions
Melt butter in a 4 qt pot. Break vermicelli into 3" pieces. Over low heat stir vermicelli into butter until it turns light brown. Pour in the milk and stir over medium heat until it boils. Put in the raisins, almonds and sugar.
Continue to cook under low heat for 10 minutes. Add whipping cream and continue to cook for a couple of minutes. Remove from heat and, when cool, chill in the refrigerator before serving
CHICKEN CHILI MARINADE
Chicken Chili Marinade:
-1 cup yogurt
-1 tablespoon lemon juice
-2 tablespoons soy sauce
-½ cup onions, roughly chopped
-1 teaspoon cumin seeds
-1 teaspoon pepper corn
-1 teaspoon timur (szechwan pepper)
-2 fresh red chilies
-2 tablespoons mustard oil
Directions
In a blender combine all the marinating ingredients to form a smooth paste. Pour the marinating paste over the chicken in a large bowl. Mix well, cover, and let marinate for at least four hours. Grill the marinated chicken on a charcoal grill, occasionally turning until cooked through, about 7 min.
-1 cup yogurt
-1 tablespoon lemon juice
-2 tablespoons soy sauce
-½ cup onions, roughly chopped
-1 teaspoon cumin seeds
-1 teaspoon pepper corn
-1 teaspoon timur (szechwan pepper)
-2 fresh red chilies
-2 tablespoons mustard oil
Directions
In a blender combine all the marinating ingredients to form a smooth paste. Pour the marinating paste over the chicken in a large bowl. Mix well, cover, and let marinate for at least four hours. Grill the marinated chicken on a charcoal grill, occasionally turning until cooked through, about 7 min.
Masaura and Potato Tarkari
(Stewed Potatoes and Lentil-Vegetable Balls)
(Note: Masauras are dehydrated (usually sun-dried) balls of black lentil paste and minced vegetables. Allow ample time to make masauras before assembling the dish)
Ingredients
For Masauras (Sun-Dried Lentil-Vegetable Balls):
4 cups split black lentil, presoaked overnight
2 cups finely chopped onion, scallions, radish, cauliflower
1 teaspoon freshly ground black pepper
Salt
1 cup water
Directions
In a blender, combine soaked lentil, water, salt and pepper to for smooth paste. Reserve the paste in a large bowl. To the lentil paste, add chopped vegetables; mix thoroughly to incorporate all ingredients. Make 1-in. balls of the mixture and arrange them on a baking sheet. Allow sun-drying until the ball are completely dehydrated. Food dehydrator can be used instead. Package the dehydrated lentil balls in air-tight container.
3 cups masauras
2 cup potatoes,diced
1 cup chopped onions
1 cup chopped tomatoes
1/2 teaspoon fenugreek
1/2 teaspoon cumin seeds
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon chili paste
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground black pepper
2 cups milk
5 tablespoons oil
Salt
1 tablespoon chopped cilantro (for garnish)
Directions
In a large non-stick saute pan, heat three tablespoons of oil and fry masauras until golden brown. Reserve in a large plate. To the same saute pan, add the remaining two tablespoons of oil. Fry fenugreek and cumin seeds until dark. Add chopped onions and fry until lightly browned. Add potatoes, salt and pepper to the onion mixture and fry on low heat for ten minutes or so until potatoes are lightly browned cooked half way. Add cumin and coriander and stir for a couple of minutes. Add browned masauras to the potato mixture followed by tomatoes and milk. Cover and allow simmering for 10-15 minutes or until the potatoes are cooked tender and a desired consistency of the stew has been achieved. Garnish with chopped cilantro. Serve with steamed rice. \
Vegetable Thukpa
Ingredients
1 lb. Tibetan noodles, similar to spaghetti, cavatelli
3 cups assorted vegetables (cauliflower, carrots, green beans, mustard greens, potatoes)
½ lb. Spinach, washed and cut into pieces
1 cup onion, chopped
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon turmeric
1 teaspoon cumin powder
½ teaspoon jwanu (lovage seeds)
3 fresh chilies, julienned
1 bay leaf
1 cup tomatoes
½ cup yogurt
2 tablespoon soy sauce
2 cups vegetable broth
2 tablespoons mustard oil
Salt and pepper
1 tablespoon chopped cilantro for garnish
Directions
Cook noodles in boiling salted water until slightly undercooked. Drain and rinse. In a sauce pan heat two tablespoons of mustard oil. Add onions, fry till light brown. Add turmeric, garlic, ginger, cumin powder, and chilies. Stir well for a minute or so. Put the assorted vegetables and stir-fry well, about five min. To the vegetable mixture add tomatoes, soy sauce, yogurt, broth, jwanu, bay leaf, salt and pepper and cook until vegetables are tender. Add the noodles and stew for five more minutes or until nice consistency of the sauce is attained.
And lastly, add spinach and fold into the stewed noodles for a minute or so until wilted. Garnish with chopped cilantro. Serve with roti.
Aloo Tama
1cup tama (rince with fresh water before cooking)
1 cup diced potatoes
1 cup black eyed peas (soaked overnight)
2 tbs. oil or ghee
1/2 onion diced
5-6 cloves of garlic, chopped
1 tsp. whole cumin seeds
1 tsp. ground cumin
1 tsp. ground coriander
1-2 tsp. turmeric
2 medium tomatoes, coarsely chopped
1 tsp. salt or to taste
2 tbs. chopped fresh coriander for garnish
Directions
Heat the oil and fry the cumin seed until fragrant then add the onion and garlic and sauté gently for a few minutes - add the ground spices and fry well. Add the salt, tomatoes, tama, potatoes and the black eyed peas and add enough water to give it the consistency of soup. Cook in a pressure cooker for 20-30 min. or until the black-eyed peas are cooked. Adjust the seasonings and cook for 10 more minutes uncovered until it has reached the right consistency. Grnish with a generous sprinkling of fresh chopped coriander. Serve with plain rice. Enjoy!
1 cup diced potatoes
1 cup black eyed peas (soaked overnight)
2 tbs. oil or ghee
1/2 onion diced
5-6 cloves of garlic, chopped
1 tsp. whole cumin seeds
1 tsp. ground cumin
1 tsp. ground coriander
1-2 tsp. turmeric
2 medium tomatoes, coarsely chopped
1 tsp. salt or to taste
2 tbs. chopped fresh coriander for garnish
Directions
Heat the oil and fry the cumin seed until fragrant then add the onion and garlic and sauté gently for a few minutes - add the ground spices and fry well. Add the salt, tomatoes, tama, potatoes and the black eyed peas and add enough water to give it the consistency of soup. Cook in a pressure cooker for 20-30 min. or until the black-eyed peas are cooked. Adjust the seasonings and cook for 10 more minutes uncovered until it has reached the right consistency. Grnish with a generous sprinkling of fresh chopped coriander. Serve with plain rice. Enjoy!
Chicken Tarkari
Ingredients
2 lbs. chicken, black and white, skinned, boned, and cut into 1.5-in. cubes
3 cups onion, chopped
2 cups yogurt
2 cups chicken stock
5 cloves
5 cardamom, bruised
1 in. cinnamon stick
2 bay leaves
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon turmeric
1 tablespoon cumin powder
1 tablespoon coriander powder
1 teaspoon chili powder
1 teaspoon fresh ground pepper
1/4 teaspoon nutmeg, grated
4 tablespoons musturd oil
Salt to taste
2 tablespoons chopped cilantro for garnish
Directions
In large bowl, combine chicken pieces, pepper, turmeric, and salt; toss well. In a non-stick sauce pan, heat oil. To the hot oil, add cloves, cardamom, cinnamon, and bay leaves; fry for 30 sec. Add chopped onions, and fry until brown. Put garlic and ginger into the onion mixture; fry for 30 sec. To this mixture, add cumin, coriander, chili powder, and grated nutmeg. Mix them well for a minute or so on low heat. Increase the heat to medium, and transfer chicken pieces into the spice mixture; stir well to brown. Add yogurt, chicken stock to the browned chicken. Lower the heat to low and let simmer until chicken pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 min.
When cooked, turn off the heat and add chopped cilantro to garnish. Serve hot with rice, and or roti.
Jwanu Chicken
Ingredients
2 lb. chicken, cut into 1-in. cubes (can be substituted with lamb or shrimps)
½ lb. spinach, thoroughly washed and torn into pieces
3 dried red chilies
1 tablespoon jwanu (lovage seeds)
1 teaspoon musturd seeds
1 cup onion, chopped
1 teaspoon turmeric
1 teaspoon cracked black pepper
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon cumin powder
1 teaspoon coriander powder
3 fresh chilies, julienned
2 cup tomatoes
2 cups yogurt
2 cups chicken broth
3 tablespoons musturd oil
Salt to taste
1 tablespoon chopped cilantro for garnish
Directions
In a large bowl, combine chicken pieces with one tablespoon of musturd oil, turmeric powder, cracked black pepper, and salt. Let marinate for 10-15 minutes.
In the mean time, heat two tablespoons of oil in a sauce pan. Put dried red chilies and fry until dark. Add jwanu and musturd seeds to the oil; fry for 15 sec. Transfer the marinated chicken pieces to the pan and brown well on medium-high heat. Lower the heat to medium and to the browned chicken mixture, add garlic, ginger, cumin, coriander, and fresh chilies; stir the entire mixture well for about two minutes until the aroma of different spices are released. Add chopped tomatoes, yogurt and chicken broth and mix well. Bring the stew mixture to a boil and allow stewing over low heat for about 20-25 minutes until the chicken is tender and the desired consistency of the sauce has been achieved.
And last, add spinach and gently fold into the stewed jwanu chicken in batches. Allow cooking for a minute or so just until all the spinach is wilted. Adjust seasoning with salt and pepper. Garnish with chopped cilantro. Serve with rice and roti.
Chicken Bhutua
This grilled chicken dish will impress your dinner guests.
.5lb Chicken – cut into pieces
5 minced garlic cloves
minced ginger
3 minced red chilies
1 tbsp cumin powder
1 tsp turmeric
1 tbsp mustard oil
1 cup cut green onions
4 tbsp mustard oil
1 tsp black pepper (ground)
Half tsp cinnamon powder
5 whole cloves
1 tsp fenugreek
Salt
Mix together the chicken, cumin, turmeric, salt, pepper and 1 tbsp mustard oil. Heat the 4 tbsp mustard oil in a pan. Place fenugreek in pan until dark. Then add cloves to fry. Place chicken in pan and allow to brown. Next add the chilies, ginger and garlic. Continue to stir-fry chicken until completely cooked adding water if it catches on. Now mix in onions and cinnamon, cooking for a further 2 minutes. Serve with vegetables.
.5lb Chicken – cut into pieces
5 minced garlic cloves
minced ginger
3 minced red chilies
1 tbsp cumin powder
1 tsp turmeric
1 tbsp mustard oil
1 cup cut green onions
4 tbsp mustard oil
1 tsp black pepper (ground)
Half tsp cinnamon powder
5 whole cloves
1 tsp fenugreek
Salt
Mix together the chicken, cumin, turmeric, salt, pepper and 1 tbsp mustard oil. Heat the 4 tbsp mustard oil in a pan. Place fenugreek in pan until dark. Then add cloves to fry. Place chicken in pan and allow to brown. Next add the chilies, ginger and garlic. Continue to stir-fry chicken until completely cooked adding water if it catches on. Now mix in onions and cinnamon, cooking for a further 2 minutes. Serve with vegetables.
Nepali Vegetable MOMO
(Nepali Vegetable Stuffed Dumplings)
INGREDIENTS
Dough for wrappers:
5 cups all-purpose flour
1 tablespoon oil Water as requiredPinch of salt
Filling:
3 cups assorted vegetables (potato, spinach, cauliflower, carrot, green peas, daikon, red pepper, mushroom, napa cabbage), finely chopped
1/2 cup paneer cheese,
roughly crushed
1/2 cup onion, finely chopped
½ cup ripe tomotoes, finely chopped
1/4 cup green onion, finely chopped
1/4 cup cilantro, chopped
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced
1/4 teaspoon timur
1 tablespoon curry powder, vegetable masala or MOMO masala
3 fresh red chilies, minced, or as desired
2 tablespoons cooking oil
1/4 teaspoon fenugreek seeds
1 tablespoon water-flour mixture (thickening agent)
Salt to taste
DIRECTIONS
For stuffing mixture, in non-stick pan heat clarified butter; splitter fenugreek until it turns dark. Add chopped onions and sauté until just slightly light brown. Add turmeric, garlic, ginger, and chilies. Fry for 30 sec. Put vegetables and stir-fry until slightly soft. Do not over stir-fry the vegetables. Salt and pepper the vegetable mixture. Add cheese, green onions and cilantro, mix well. To solidify the vegetable mixture, add one tablespoon of flour-water mixture. Mix the mass over until thickened. Transfer the vegetable filling into a bowl. Cover and refrigerate for at least 1 hour to allow cooling.
In a large bowl combine flour, oil, salt and water. Mix well; knead until the dough becomes homogeneous in texture, about 10 minutes. Cover and let stand for at least 15 min. Knead well again before making wrappers. Prepare 1-in. diameter dough balls. It is recommended to work with a dozen or so balls at a time to prevent from drying. Take a dough ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm. Then roll out into 3-in diameter wrapper. Repeat with the remaining dough balls. Cover with bowl to prevent from drying.
For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, while making pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
Heat up a steamer, oil the steamer rack well. This is critical because it will prevent dumplings from sticking. Arrange uncooked MOMOs in the steamer with some space left between the dumplings. Close the lid, and allow steaming until the dumplings are cooked through, about 10-15 min. Take the dumplings off the steamer, and immediately serve. Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. You may also slightly sauté cooked dumplings in butter before serving. To serve, arrange the cooked MOMOs on a plate dressed with MOMO achar of your choice.
INGREDIENTS
Dough for wrappers:
5 cups all-purpose flour
1 tablespoon oil Water as requiredPinch of salt
Filling:
3 cups assorted vegetables (potato, spinach, cauliflower, carrot, green peas, daikon, red pepper, mushroom, napa cabbage), finely chopped
1/2 cup paneer cheese,
roughly crushed
1/2 cup onion, finely chopped
½ cup ripe tomotoes, finely chopped
1/4 cup green onion, finely chopped
1/4 cup cilantro, chopped
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced
1/4 teaspoon timur
1 tablespoon curry powder, vegetable masala or MOMO masala
3 fresh red chilies, minced, or as desired
2 tablespoons cooking oil
1/4 teaspoon fenugreek seeds
1 tablespoon water-flour mixture (thickening agent)
Salt to taste
DIRECTIONS
For stuffing mixture, in non-stick pan heat clarified butter; splitter fenugreek until it turns dark. Add chopped onions and sauté until just slightly light brown. Add turmeric, garlic, ginger, and chilies. Fry for 30 sec. Put vegetables and stir-fry until slightly soft. Do not over stir-fry the vegetables. Salt and pepper the vegetable mixture. Add cheese, green onions and cilantro, mix well. To solidify the vegetable mixture, add one tablespoon of flour-water mixture. Mix the mass over until thickened. Transfer the vegetable filling into a bowl. Cover and refrigerate for at least 1 hour to allow cooling.
In a large bowl combine flour, oil, salt and water. Mix well; knead until the dough becomes homogeneous in texture, about 10 minutes. Cover and let stand for at least 15 min. Knead well again before making wrappers. Prepare 1-in. diameter dough balls. It is recommended to work with a dozen or so balls at a time to prevent from drying. Take a dough ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm. Then roll out into 3-in diameter wrapper. Repeat with the remaining dough balls. Cover with bowl to prevent from drying.
For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, while making pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
Heat up a steamer, oil the steamer rack well. This is critical because it will prevent dumplings from sticking. Arrange uncooked MOMOs in the steamer with some space left between the dumplings. Close the lid, and allow steaming until the dumplings are cooked through, about 10-15 min. Take the dumplings off the steamer, and immediately serve. Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. You may also slightly sauté cooked dumplings in butter before serving. To serve, arrange the cooked MOMOs on a plate dressed with MOMO achar of your choice.
Classic Nepali MOMO
(Nepali Meat Dumplings)
INGREDIENTS
Dough for wrappers:
5 cups all-purpose flour
1 tablespoon oil
Water as required
Pinch of salt
Filling:
2 lbs. lean ground lamb/pork
1 cup red onion, finely chopped
1/2 cup green onion, finely chopped
1/2 cup fresh cilantro, finely chopped
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
¼ teaspoon timur (Szechwan pepper)
¼ teaspoon nutmeg, grated
1/4 teaspoon turmeric
1 tablespoon curry powder,
meat masala or MOMO masala
3 fresh red chilies, minced, or as desired
3 tablespoons cooking oil
Salt and Pepper
DIRECTIONS
For stuffing mixture combine all filling ingredients in a large mixing bowl. Mix well; adjust for seasoning with salt and pepper. Cover and refrigerate for at least an hour to allow all ingredients to impart their unique flavors. This also improves the consistency of the filling.
In a large bowl combine flour, oil, salt and water. Mix well; knead until the dough becomes homogeneous in texture, about 10 minutes. Cover and let stand for at least 15 min. Knead well again before making wrappers. Prepare 1-in. diameter dough balls. It is recommended to work with a dozen or so balls at a time to prevent from drying. Take a dough ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm. Then roll out into 3-in diameter wrapper. Repeat with the remaining dough balls. Cover with bowl to prevent from drying.
For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, while making pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
Heat up a steamer, oil the steamer rack well. This is critical because it will prevent dumplings from sticking. Arrange uncooked MOMOs in the steamer with some space left between the dumplings. Close the lid, and allow steaming until the dumplings are cooked through, about 10-15 min. Take the dumplings off the steamer, and immediately serve. Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. You may also slightly sauté cooked dumplings in butter before serving. To serve, arrange the cooked MOMOs on a plate dressed with MOMO of your choice
Lamb Pumpkin Tarkari
(Tender Lamb Curried with Pumpkin, Nepali style)
INGREDIENTS
3 cups butternut squash, cleaned out, and cut into 1-in. cubes
1 lb lean lamb, cut into 1-in. pieces
1 cup mushroom, sliced
1 cup red bell pepper, cut in 1-in. length
2 cups onions, chopped
3 fresh chilies, minced
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon cumin powder
1 teaspoon curry powder
1 teaspoon turmeric 2 bay leaves
2 cups broth or water
Salt and Pepper
6 tablespoons cooking oil for browning and stewing
1 teaspoon mustard seeds for garnish
1 tablespoon chopped cilantro for garnish
DIRECTIONS
In a large bowl, season lamb pieces with salt and pepper. In a non-stick sautéing pan, heat two tablespoons of oil. Transfer the seasoned lamb into the pan and brown well. Reserve the browned pieces of meat in a plate for stewing. In a non-stick sauce pan, heat three tablespoons of oil. Add bay leaves and chopped onion; sauté till light brown. Transfer browned lamb pieces to the sauce pan. Add chilies, garlic, ginger, cumin, curry powder and salt to the squash mixture and stir for about five minutes. Add broth; bring the lamb mixture to a boil; simmer for 30 minutes. Put butternut squash cubes, mushroom and red bell pepper; stir well. Cover and simmer for another 30 minutes until lamb and vegetables are cooked and desired consistency of the stew has been attained. For garnish, fry a teaspoon of mustard seeds with one tablespoon of oil and add to the stew. Sprinkle chopped cilantro over the stew before serving. Serve with rice and roti (flat bread).
Gorkhali Lamb Chili
(Nepali Spicy Grilled Lamb Sautéed in Chili Sauce)
INGREDIENTS
2 lbs. lamb chops (pork can also be used)
1 teaspoon garlic, minced
1 teaspoon ginger, finely grated
1 tablespoon fresh hot chili, minced
1 tablespoon cumin powder
1 cup onion, finely chopped
1 cup tomato, chopped
2 tablespoons honey
2 cups red bell pepper,
cut into 1-in pieces1 cup scallion,
cut into 1-in length
2 tablespoons cooking oil
5 dry whole red chilies
Salt and Pepper
2 tablespoons chopped cilantro for garnish
Marinade:
1 tablespoon cumin powder
1 teaspoon turmeric
1/4 teaspoon grated nutmeg
1/4 teaspoon timur (Szechwan pepper)
2 tablespoons lemon juice
1 tablespoon chili paste
1 tablespoon garlic paste
1 tablespoon ginger paste
1/8 teaspoon asafetidaSalt and Pepper
DIRECTIONS:
In a small bowl combine all marinating ingredients into a smooth paste. In a large bowl, pour the marinade over lamb pieces. Mix well, cover, and let marinate for at least four hours. Grill marinated lamb on a charcoal grill, occasionally turning until cooked through, about ten minutes. Cut grilled lamb into 1-in strips.
In a blender, process garlic, ginger, fresh chili, cumin, chopped onions and tomatoes, honey, salt and pepper into a smooth paste. In a sauce pan heat two tablespoons of cooking oil. Fry dry whole red chilies till dark. Add the spice mixture and sauté on medium heat till the oil starts to separate from the spices, about 5-8 minutes. Add grilled lamb pieces, red bell pepper, and scallions. Stir thoroughly to coat with spices. Cook until vegetables are tender. Adjust seasoning with salt and pepperarnish with chopped cilantro. Serve with rice, or roti (flat bread).
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