DRY CHICKEN CURRY

INGREDIENTS
60 gms.ghee
2 onion thinly sliced
2 clove garlic thinly sliced
2 tbs.curry powder
1 tbs.tomato paste
1 1/2 kg chicken
salt according to taste

METHOD
Melt ghee in a frying pan.Fry onions and garlic until onion becomes tender.Add curry powder and tomato paste,saut for three mins.Add chicken pieces,mix well,cover ,simmer for about 45 mins or until chicken is tender.Add lemon juice and coconut ,which will absorb any excess gravy.

NOTE
The pan must be continually watched ,as the content can stick,If this happens,add just sufficient water to prevent it.

Samosa Chat

Murmure 50gm

Chopped tomato 2 pieces

2 onions chopped

Soaked Mung bean 1 cup

Aloo Bhujia (sev) 25gm

Garnished coriander leaves 1 spoon

Garnished Pudina leaves 1 spoon

Chopped Green Chili 4 pieces

Lemon Juice 2 spoons

Chaat Masala 1 spoon

Dahi (yogurt) 1 cup

Coriander chutney 2 spoon

Pudina Chutney 2 spoon

Tomato Chutney 2 spoon

Tamarind chutney 2 spoon

4 Samosas

Red Chilli powder ½ spoon

Mungfali 50gm

Salt

Samosa

INGREDIENTS

FOR COVERING:

1 cup plain flour(maida)

2 tbs.warm oil

water to knead dough

FOR FILLING:

2 potatoes boiled,peeled,mashed

1 onion finely chopped

2 green chillies crushed

1/2 tbs.ginger and garlic crushed

1 tbs.coriander chopped

1/2 lemon juice extracted

1/2 tbs.turmeric powder

1/2 tbs.garam masala

1/2 coriander seeds crushed

1 tbs. red chilli powder

salt to taste

oil to fry

METHOD

FOR DOUGH:

Make well in the flour.Add oil, salt and little water.Mix well till crumbly.Add more water little by little, kneading into soft,pliable dough.Cover with moist cloth, keep aside by 15-20 mins.Beat dough on work surface and knead again.Recover.

FOR FILLING:

Heat 3 tbs.oil. Add ginger, garlic,onion, green chilli,coriander seeds.Stir, fry for a mins, saute till light brown.Add coriender ,lemon,turmeric, salt , red chilli, garam masala.Stir fry for two mins, add potatoes,stir further 2 mins and cool.Keep aside.

Make a thin 5inch diam.Round with some dough.Cut into 2 halves.Run a moist finger along diameter.Join and press together to make a cone Place 1 tbs. of filling in the cone and sealthird side as above.Make 5 to 6.

Put in a hot oil,deep fry on a low to medium till light brown.Do not fry on high, or the somosas will turn out oily and soggy.Drain on kitchen papers.Serve hot with green chutneys or sauce.

Pudina Onion Chutney

Ingredients:
1 bunch Pudina/Mint leaves
1 Onion, Chopped
2 Pods Garlic, Crushed
4 Green Chilies, Slit
3 – 4 sprigs Coriander Leaves
3tbsp Coconut
1″ piece Ginger
2″ Tamarind
1tbsp Oil
Salt to taste

Method:
Heat Oil and add Pudina, Garlic and Onion and fry for sometime. Add Green Chilies, tamarind, coriander leaves and saute. Remove and grind along with Ginger, Salt and Coconut to a paste. Serve with Idli or Dosa.

ONION CHUTNEY

INGREDIENTS

1 cup peeled onions

6-7 flakes of garlic

2 tbs. chana dal

5 red chillies

salt as per taste

1 tbs.mustard seed

curry leaves

METHOD
Heat oil,fry chillies,daal, garlic and the onions till golden brown.Grind with imli and salt.Splutter mustard seeds and curry leaves,in oil and pour on top.Serve with paratha or puri.

CRISPY BHINDI(Lady's Finger)

INGREDIENTS

200 gms. bhindi

50 gms. onion (sliced)

2 tbs.chopped green chillies

1 tbs. chaat masala

1 tbs. cumin seeds

2 tbs. coriender leaves finely chopped

salt and red chillies according to taste

oil for frying

METHOD
Cut bhindi into thin long slices and deep fry till crispy and golden.Heat oil and fry onions till golden brown and keep aside.Deseed green chillies and slice them.Heat little oil in frying pan and add cumin seeds,green chillies and bhindi, toss slightly.Add the remaining ingredents.Garnish with coriender leaves and serve hot.

Egg Pakoda

INGREDIENTS

• 4 hard boiled eggs
• 3 tbs.gram flour
• 2 pinches red chilli powder
• 1 pinch black pepper powder
• oil to deep fry
• salt to taste

METHOD
Peel the egg shell and cut it into half.Then take a bowl and add the gram flour, red chilli powder and a little bit salt.Now pour in water little by little and make a paste thick as chutney.Now sprinkle salt and pepper on the eggs as desired and then dip in the batter.Ensure that each piece is coated with the paste on all the sides.Take a frying pan and pour oil enough for deep frying.When te oil is very hot,add a drop of the paste.If it floats it means the oil is hot enough and then fry each egg piece till the outer coating is golden brown.Remove and pat dry all the extra oil with some paper towels.Serve hot with some spicy tomato chutney.

Vegetable Tempura

Ingredients:
For the laciest tempura, use finely crushed ice in the batter: the crystals will explode when they hit the very hot oil. Rice flour is a very low-gluten flour made from ground rice; look for it in the Asian food section of many supermarkets or at health food stores.Makes 6 to 8 appetizer servings.
◦4 to 7 cups vegetable oil
◦1⁄2 cup all-purpose flour
◦1⁄4 cup rice f lour
◦1 teaspoon baking powder
◦1 large egg white, beaten until frothy
◦1⁄2 cup water
◦1⁄2 cup pulverized ice (see Note)
◦2 pounds mixed vegetables, such as baby carrots, seeded bell peppers, zucchini, or scallions, cut into long, thin strips
◦Salt to taste

How to make Vegetable Tempura

•Pour enough vegetable oil into a large saucepan that it comes about halfway up the sides. Clip a deep-frying thermometer to the inside of the pan and place the pan over medium heat. Heat the oil to 375°F.
•Whisk the all-purpose flour, rice flour, and baking powder in a large mixing bowl. Whisk in the egg white until combined, then whisk in the water and ice. Tiny ice particles should be left in the batter, but no chunks of ice.
•Dip a vegetable strip into the batter, then slip it into the hot oil. Stand back—the batter will pop. Dip and fry only as many vegetable strips as will fit into the pan without crowding. Fry until crisp and blond, not browned, about 2 minutes; avoid turning the tempura more than once so as not to dislodge the coating. Remove with a slotted metal spoon and drain on a fine-mesh wire rack. Sprinkle with a pinch of salt. Repeat with the remaining vegetables, working in batches.
•Garnishes: Simple Asian Dipping Sauce (below), Sesame Dipping Sauce (below), plain soy sauce, or soy sauce mixed with a little prepared wasabi paste.
•Note: To pulverize ice, seal it in a plastic bag and go at it with the bottom of a heavy saucepan or a meat mallet. Drain off any excess water that develops.
•Variation: Use this same batter to make shrimp, scallop, or fish fillet tempura. Fry until lacy and crisp, about 3 minutes.

मकैको ढिडो

INGREDIENTS
आवश्यक सामाग्री
मकैको पिठो आवश्यकता अनुसार

पानी १ लिटर

METHOD
बनाउने तरिका
कराईमा एक लिटर पानी राखी आगोमा बसाल्ने ।

पानीमा दुई ठुलो चम्चा पिठो हाल्ने ।

पानी उम्लेपछि पिठो राख्दै फटफट हुने गरी राम्रोसँग ओडाल्ने ।

आफूलाई मन पर्ने अनुसार गिलो वा सारो बनाउने ।

ढिँडो गुन्द्रुकको अचार अथवा मासुसँग खान मिठो हुन्छ ।

कोदोको ढिडो

INGREDIENTS

Dhindo is a nepali food. it is often serve with gundruk. It is a delicious food and it contains lots of protein.

आवस्यक सामाग्रीहरु
कोदोको पिठो ५०० ग्राम
पानी आधा लिटर

METHOD
बनाउने बिधि
सुरुमा कराईमा पानी तताउने त्यसपछि पानी उम्लेपछि बिस्तारै कोदोको पिठो हाल्दै दाबिलो (पन्यू) ले चलाउदै जाने, पोठो थप्दै चलाउदै जाने तब सम्म जब सम्म पिठो खैरो ठोस बन्दैन। मजाले ओडाल्ने र ओडाल्दै जादा मिठो ढिडो बन्छ। अब मासको दाल वा कुखुराको रस सँग मजाले सानो सानो डल्लो बनाउदै स्वाद मानी मानी खान सकिन्छ।

Dal Bhat at Thakali

INGREDIENTS
400g lentils
2 litres water
6 tablespoons clarified butter or (ghee)
¾ cup onions, sliced
2 dried red chillies, chopped
1 teaspoon minced garlic, chopped
pinch of salt
1 teaspoon turmeric
1 teaspoon cumin seeds
1 teaspoon jimbu (Nepalese spice)
1 tablespoon fresh ginger slices or paste
400g basmati or long grain rice
2 teaspoons butter

METHOD

Wash lentils and soak for 10 minutes. Remove lentils that float to the surface and drain. Add drained lentils to 1 litre of fresh water and bring to the boil.

In a small pan, heat clarified butter and fry onions, chillies and garlic. Add onion mix to boiling lentils. Add salt, spices and ginger paste. Reduce heat, cover and simmer for 20-30 minutes, until lentils have a thick, soft consistency.

Wash rice and soak in 1 litre of water for 5 minutes. Boil rice over medium heat for 10-15 minutes. Stir once thoroughly. Add butter and stir again.Turn the heat to low and cook, covered, for 5 minutes.

Serve rice and lentils in separate dishes, with a side of salad, chutney and roasted papadumsb.

Mixed Vegetable Pickle

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.

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.

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.

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.

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.

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.

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

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)

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

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.

Nepali Style Chicken Biryani

Nepali Style Chicken Biryani

INGREDIENTS

2 cups basmati/biryani/long grained rice 1.5 cups boneless chunks of chicken (preferably breast meat) 3 tbsp ghee (You can use a little less if you preferbut don't substitute with oil, it will affect the flavor) / semna/clarified butter 1 cardamom pod 2 cloves 2 bay leaves 1 medium onion chopped salt to taste 1/2 tsp turmeric/haldi 2 cloves garlic chopped 1 tsp ginger paste or freshly chopped ginger 1 tsp garam masala 2 cups water

METHOD

Wash rice, soak in water for 10-20 minutes (while preparing the rest of the ingredients) On medium flame, Heat the ghee, fry the cardamom, cloves and bay leaves until light brown. Add chopped onion and cook until golden brown. Add chicken, increase the heat and fry until the chicken is golden brown. Add salt, turmeric, garlic, ginger and garam masala. Cook for 15 minutes or till chicken is almost done. Drain the water from the rice and add it to the chicken. Fry until the rice is slightly browned. Add the 2 cups water. 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 Cover and cook for another 10 minutes.

Thakali Items

Pani and Puri

INGREDIENTS

For Puris ingredients are - Ready made puris can also be used. Maida or all purpose flour 1 cup Sooji (rava) 1 tbl spn Oil Salt For Pani ingredients are: Coriander leaves 3/4 cup Green chillies 3-4 Ginger 2″ piece Cumin(jeera) seeds 1 tea spn Jaggery 1 tbl spn Dates (Khajoor) 7-8 (I used 1 and 1/2 tbl spn of pitted ready to bake dates) Tamarind extract(thick) 1 and 1/2 tea spn Salt

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. Make small balls of the dough, roll it into tiny puris (make it to chapathi size and cut into small puris) and deep fry them in oil. 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).