2009 November » Nepali Recipes

Burfi

Nov 152009

burfi
Burfi
(Diamond Shaped Milk cakes)
Ingredients

* 1 cup ricotta chesse
* ½ cup ghee (clarified butter)
* ½ teaspoon cardamom powder
* 1 cup sugar

Directions
1 Mix ricotta chesse, sugar and cardamon.
2 Fry them in ghee until light golden brown. Alternatively, bake in 300 F for 10 to 15 minutes until light golden brown.
3 Pour it over greased tray or plate and cut it in the daimond shape.
4 Cool and serve as dessert.
Nepali Dessert or Sweet

ricotta chesse Alternate
Boil milk with few drops of lemon or vinegar. Milk will separate into solid and liquid. Filter out solid and use instead of ricotta cheese.

Mango Ice Cream

Desserts No Responses »

Nov 152009

desserts_mango_ice_cream_300x450
Mango Ice Cream
This is a great desert which can be made with very little effort. You can replace the Mango pulp with any other pureed fruit.
Ingredients

* 1 can Condensed Milk
* 12 oz. Whipped cream (real is best, but can use cool-whip or equivelent)
* 1 can Mango pulp

It is very confusing to describe quantities as 1 can. Well, I do not remember the exact numbers so let me describe the sizes. The Mango pulp can is about 6″ high and 3″ in diameter. I think it is the only size available in an Indian store. The condensed milk can is about 3″ high and about 2.5″ in diameter and should be available in your neighbourhood grocery store.
Directions
Mix all of the pulp, condensed milk and whipped cream in a bowl. Put in the freezer for about 8 hours.

Rasgoola

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Nov 152009

rasgulla
Rasgoola
Ingredients

* 1 ltr Homogenized Milk
* 2 tsp White Vinegar
* 1 1/2 C Sugar
* 3 C Water

Directions
Bring the milk to a boil and add vinegar to the boiling milk to separate the whey. Throw away the liquid part by sifting the stuff onto a muslin cloth. Pour some cold water over the curd to cool and wash it. Discard the water and hang the cloth for 15-20 minutes to let the excess water drip off.

Put the curd in a food processor or blender and blend at high speed to get a smooth consistency. You may add just a little (1 tsp or so) water while blending, if the curd is too dry and will not blend. Be very careful so as not to add any extra water. Remove the paste and make small balls (1-2″ in diameter).

Boil water in a wide vessel. Make sure that there is at least 2-3″ of water in the vessel. If not, add more water and increase the quantity of sugar proportionately. Add sugar to the boiling water to make a light syrup.

Continue boiling the syrup and gently drop the curd balls in the boiling syrup. Cook the balls in the boiling syrup for 30-40 minutes. Remove from the heat and let the stuff cool down. Put the balls and the syrup in a storage container and refrigerate (don’t freeze). Serve cold.

Carrot Halva

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Nov 152009

Carrot Halva
Ingredients

* 4 lbs Carrots
* 1/2 gal Milk
* 2 c Sugar
* 2 c Carnation milk powder
* 1 c Oil
* to taste Nuts

Directions
Clean and grate the carrots. Heat milk to boiling and add the carrots. Cook until liquid is almost gone, stirring to prevent sticking and burning (3 to 4 hours). Add oil and cook more, stirring often, to roast the carrots well (about 1/2 hour). Add the powdered milk and sugar and cook until all the liquid is gone and the mass does not stick to the sides. Add the nuts and raisins and turn off the heat. Pour in a serving dish

Suji Halva

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Nov 152009

sooji_halwa
Suji Halva
(Semolina Halva)
(4-6 servings)
Ingredients

* 1/2 c Suji (semolina)
* 1/2 c Sugar
* 1/2 c Ghee
* 1 1/2 c Water
* 1 oz Sliced almonds
* 1 oz Raisins
* 8 Green cardamoms

Directions
Boil sugar and water together for 5 minutes. Heat ghee add suji and stir on low heat until mixture becomes light creamy in color and ghee leaves the side of the pan. Add the syrup and stir briskly until it is absorbed in the semolina. Mix in crushed cardamom seeds, almonds, and raisins. Serve hot.

Gulab Jamuns

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Nov 152009

gulab-jamun
Gulab Jamuns
(Easy Method)
Ingredients

* 1 c Bisquick
* 2 c Carnation powder
* 2 c Water
* 1 1/2 c Sugar
* 4 pods Cardamom
* few drops Rose water
* 1/2 stick Butter (4 T)
* 1/8 c Yogurt
* Milk
* Oil for frying

Directions
Heat butter and pour in a bowl. Add Bisquick, carnation powder and yogurt and blend together. Knead well adding milk if necessary. Make a smooth ball, cover and let rest (30 minutes?). Make 12-14 small balls.

Heat the water, add sugar, bring to boil, add cardamom seeds and simmer. Boil, then simmer to reduce the water by half. Heat the oil until hot and fry the balls to a golden brown or until they are dark brown—almost black.

Soak in sugar syrup until they double in size (1 hour or overnight). Serve hot or cold.

Besan Burfi

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Nov 152009

Besan Burfi
Ingredients

* 1 c Besan
* 1 c Shortening
* 1 c Sugar
* 4 seeds Cardamom
* Nuts (optional)

Directions
Melt shortening in a pan. Turn down heat and add cardamom and Besan. Fry, stirring constantly to prevent burning until it has changed to a brown color and smells done. (Test: a few drops of water sprinkled on it sputters instantly).

Turn off the heat and stir in the sugar. Spread 1/2″ thick onto a platter. Cut into diamond shapes after it has cooled down.

Rice Flour Pudding

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Nov 152009

Rice Flour Pudding
(6 servings)
Ingredients

* 4 1/2 c Milk
* 3/4 c Sugar
* 2 oz Rice flour
* 6-8 drops Rose water
* 1 oz Almonds
* 1/2 oz Pistachio nuts

Directions
Blanch (optional) and shred nuts. Mix rice flour into the milk and mix until smooth. Cook over medium heat until a creamy consistency is achieved (20-30 minutes?). Simmer and add sugar and stir for 2-3 minutes more.

Cool (in refrigerator for 30 minute) add the rose water, almonds and pistachios (maybe before it cools). Pour into individual dishes and serve.

Kheer (Vermicelli Pudding)

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Nov 152009

kheer

Kheer (Vermicelli/Rice Pudding)

Make sure that the vermicelli is very fine (angel hair pasta is ok but the very fine vermicelli that can be bought at chinese stores is the best).
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

Fish Tarkari (Himalayan Spicy Fish Curried in Herbs and Spices)

Seafood No Responses »

Nov 152009

Fish Tarkari
(Himalayan Spicy Fish Curried in Herbs and Spices)

Ingredients:

* 2 lbs. Trout (asala macha), cut in 2-in. pieces
* 3 dry whole red peppers
* 2 bay leaves
* 1 tablespoon mustard seeds
* 1 teaspoon garlic, minced
* 1 teaspoon ginger, finely grated
* 5 fresh red chilies, julienned
* 1 cup onions, finely chopped
* 1 tablespoon curry powder
* 1 tablespoon whole mustard paste
* 1/2 teaspoon turmeric
* 1 cup yogurt
* 1 cup broth or water
* Salt and Pepper
* 2 tablespoons cooking oil for cooking
* 2 tablespoons chopped cilantro for garnish
* 1 cup oil for browning

Cooking Instructions:

Season fish pieces with salt and pepper. In a non-stick pan, heat 1 cup of oil. Transfer fish to the pan; fry, occasionally turning, until the pieces are golden brown. Transfer the browned pieces of fish to a large plate. Repeat with the remaining pieces of fish. Drain excess oil.

In a sauce pan, heat two tablespoons of cooking oil. Fry mustard seeds, bay leaves, and dry whole red peppers till dark. Add turmeric and stir for 15 sec. Add chopped onion, saut? on medium heat till brown. Add turmeric, garlic, ginger, red chilies, curry powder, mustard paste, salt and pepper to the onion mixture. Fry for 30 sec, and add yogurt and broth. Lower the heat and let the yogurt-onion mixture simmer for 10 min till it thickens. Transfer fish pieces; stir gently. Cook for another 10 min or so until the sauce gains desired consistency. Adjust seasoning with salt and pepper. Garnish with chopped cilantro. Serve with rice and roti (flat bread).

Fish Tareko (Spicy Deep Fried Fish, Nepali Style)

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Nov 152009

Fish Tareko
(Spicy Deep Fried Fish, Nepali Style)

Ingredients:

* 2 lbs. trout fillets (asala macha), cleaned and boned
* 1 tablespoon chili paste
* 1 teaspoon ginger paste
* 1 teaspoon garlic paste
* 1 cup onion, chopped
* 1 cup tomato, chopped
* 1 teaspoon roasted cumin seeds
* 1 tablespoon lime juice
* 1 teaspoon turmeric
* 1 tablespoon cilantro, chopped
* 2 tablespoons mustard seeds
* 1 tablespoon corn starch
* Salt and Pepper
* Oil for deep frying
* Lime wedges for garnish

Cooking Instructions:

In a blender, process chili, ginger, garlic, chopped onion, tomatoes, cumin seeds, lime juice, turmeric, cilantro, mustard seeds, corn starch, salt and pepper into a smooth paste. In a large bowl, pour the spice mixture over fish fillets. Mix well, cover, and let marinate for at least four hours.

Heat frying oil to 360°F. Deep fry marinated fish fillets in oil until crispy. Remove from oil and absorb excess oil with paper towel. Serve hot with rice pilaf and stir-dried vegetables, accompanied with mango chutney. Garnish with lime wedges.

Fish Sukuti (Classic Smoked Crispy Fish)

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Nov 152009

Fish Sukuti
(Classic Smoked Crispy Fish)

Ingredients:

* 2 lbs. trout fillets (asala macha), cut into 1-in slices
* 1 cup onion, chopped
* 1 tablespoon garlic, chopped
* 1 tablespoon ginger, chopped
* 1 tablespoon chili paste
* 2 tablespoons soy sauce
* 1 teaspoon turmeric
* 2 tablespoons honey
* 5 dried red chilies
* 1 teaspoon cumin seeds
* 1 cup scallions, cut into 1-in length
* 4 tablespoons cooking oil
* Oil for deep frying
* Salt and Pepper

Marinade:

* 1 tablespoon cumin powder
* 1 teaspoon turmeric
* 1/2 teaspoon timur (Szechwan pepper)
* 2 tablespoons honey
* 2 tablespoons molasses
* 1 tablespoon chili paste
* 1 tablespoon garlic paste
* 1 tablespoon ginger paste
* 1/4 teaspoon asafetida
* 1 tablespoon cornstarch
* 2 tablespoons cooking oil
* Salt and Pepper

Cooking Instructions:

In a blender, process all marinating ingredients into a smooth paste. In a large bowl, pour the marinade over fish slices. Mix well, cover, and let marinate for at least four hours. After marinating, drain the marinade and pat-dry fish pieces.

Heat frying oil to 360oF. Dip fish pieces into oil and fry until crispy. Reserve fried lamb slices in a large plate. In a blender, process chopped onion, garlic, ginger, chili paste, soy sauce, turmeric, and honey into a smooth paste, In a non-stick saut? pan, heat four tablespoons of oil over high heat. Splitter whole red chilies and cumin seeds till dark. Add spice mixture, salt and pepper; fry until oil starts to separate from the spices. Transfer the fish slices into the spice mixture and gently stir fry for 5-8 minutes, or until the slices are fully coated with spices. Add chopped scallions and stir for a minute or so. Serve with rice, accompanied with tomato achar.

Fish Sekuwa (Classic Spicy Grilled Fish, Nepali Style)

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Nov 152009

Fish Sekuwa
(Classic Spicy Grilled Fish, Nepali Style)

Ingredients:

* 2 lbs. fish fillet, cut into 1-in cubes
* Melted butter for basting
* 2 tablespoons chopped scallions for garnish
* Bamboo skewers, pre-soaked overnight(optional)/Metal skewers work just fine too.

Marinade:

* 1 teaspoon cumin powder
* 2 tablespoons cooking oil
* 1 tablespoon yellow mustard seeds
* 5 fresh red chilies
* 1 teaspoon turmeric
* 1/4 teaspoon grated nutmeg
* 1/2 teaspoon timur (Szechwan pepper)
* 2 tablespoons lemon juice
* 1 teaspoon garlic paste
* 1 teaspoon ginger paste
* Salt and Pepper

Cooking Instructions:

In a blender combine all marinating ingredients into a smooth paste. In a large bowl, pour the marinade over fish pieces. Mix well, cover, and let marinate for at least four hours. After marinating, drain the marinade. Thread marinated fish cubes into skewers. Grill the skewered fish pieces on a charcoal grill, frequently turning and basting with melted butter until cooked through. Take the cooked sekuwas off the grill and generously brush with butter before serving. Arrange the fish sekuwas on the bed of rice pilaf, stir-fried vegetables, supplemented with tomato, cucumber and red onion slices. Sprinkle chopped scallions over the sekuwas. Complement the sekuwas with tomato or chili achar.

Fish Poleko (Nepali Spicy Fish Grilled in Banana Leaf)

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Nov 152009

nepali fish
Fish Poleko
(Nepali Spicy Fish Grilled in Banana Leaf)

Ingredients:

* 1 whole three-pounder trout (asala macha), cleaned
* Salt and Pepper
* Banana leaf (approx. 1ft X 2ft)
* Lemon wedges (for garnish)

Marinade:

Cooking Instructions:

In a blender combine all marinating ingredients into a smooth paste. Prepare a grill with glowing charcoal and wood chips. Trim and score the fish to form deep packets on all sides. Salt and pepper the fish first and smother with the marinating paste, inserting deep into the packets. Oil the banana leaf; gently heat up the banana leaf on the grill for a brief time, for it makes the banana leaf softer and workable. Immediately place the fish on the banana leaf and wrap in by ensuring a complete closure. Secure it with bamboo picks or a twain. Place the wrapped fish on grill and smoke-grill for 20-30 minutes, turning frequently. Once cooked, unwrap the banana leaf and put the fish on the bed of rice pilaf to serve, topped with tomato achar. Garnish with a fresh squeeze of lemon wedges.

Fish Chili Bhutuwa (Fish Stir-Fried in Chilies)

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Nov 152009

Fish Chili Bhutuwa
(Fish Stir-Fried in Chilies)

Ingredients:

* 2 lbs. trout fillets (asala macha), cut into 1-in pieces
* 1 cup onion, chopped
* 5 garlic gloves, halved
* 1 in. ginger, julienned
* 1 tablespoon chili paste
* 2 tablespoon lime juice
* 1/4 teaspoon asafetida
* 1 tablespoon roasted cumin seeds
* 2 tablespoons mustard seeds
* 5 dried red chilies
* 1 cup green onions, cut in 1 in. length
* 1 cup red bell pepper, cut in 1-in. strips
* 3 tablespoons oil for browning
* 2 tablespoons cooking oil for stir-frying
* 1 teaspoon turmeric
* 2 tablespoons lemon juice
* Salt and Pepper

Cooking Instructions:

Combine fish, lemon juice, turmeric, salt and pepper and allow marinating for 30 minutes. In a non-stick pan heat three tablespoons of oil over high heat. Put fish pieces in oil and brown on all sides until almost cooked; reserve in a bowl. In a processor, blend chopped onion, garlic, ginger, chili paste, roasted cumin and mustard seeds, asafetida, and lemon juice into a smooth paste. In a non-stick pan heat two tablespoons of oil. Add dried red chilies and fry till dark. Add spice paste; fry for another couple of minutes until the oil starts to separate from the spices. Transfer browned fish to the pan, add salt and pepper and stir continuously to coat for about two to three minutes. Add red bell pepper and green onions; stir for another five minutes or so until vegetables are cooked. Adjust seasoning with salt and pepper. Drain excess oil, if necessary. Serve with steamed rice and roti (flat bread).

Nepali red lentil soup

Soups No Responses »

Nov 152009

Nepali red lentil soup

Turmeric gives this creamy soup a deep golden color, and the red lentils lend it a slightly sweeter flavor than brown or green lentils would. The lentils also provide niacin and plenty of folate, a B vitamin that may help delay cognitive decline.

Yield: 8 servings (serving size: about 1 cup)
Ingredients

* 1 tablespoon canola oil
* 1 tablespoon butter
* 2 cups chopped red onion
* 1 tablespoon minced peeled fresh ginger
* 1 tablespoon finely chopped seeded jalapeño pepper
* 6 cups water
* 2 cups dried small red lentils
* 1 1/2 teaspoons salt
* 1/2 teaspoon ground turmeric
* 1/4 teaspoon five-spice powder
* 1/3 cup chopped fresh cilantro
* 2 tablespoons fresh lemon juice

Preparation

Heat oil and butter in a Dutch oven over medium-high heat. Add onion, ginger, and jalapeño; sauté 4 minutes or until tender. Stir in 6 cups water and next 4 ingredients (through five-spice powder); bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until lentils are tender, stirring occasionally.

Place one-third of lentil mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed lentil mixture into a large bowl. Repeat procedure twice with remaining lentil mixture. Stir in cilantro and juice. Serve immediately.

Vegetarian Quantee (Curried Soup with Mixed Sprouted Bean)

Soups 1 Response »

Nov 152009

sprout and bean soup
Vegetarian Quantee
(Curried Soup with Mixed Sprouted Bean)

Ingredients:

* 2 cups mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung beans, green beans, black beans, white beans)
* 1/2 teaspoon jwanu (lovage seeds)
* 1 teaspoon fennel seeds
* 1 teaspoon mustard seeds
* 1 tablespoon curry powder
* 1 tablespoon garlic, minced
* 1 tablespoon ginger, minced
* 3 fresh red chilies, minced
* 1/2 teaspoon turmeric
* 2 cups onion, chopped
* 2 cups chopped tomatoes
* 2 cups red bell pepper, chopped
* 4 cups broth or water
* 3 tablespoons cooking oil
* Salt and Pepper
* 2 tablespoons cilantro, finely chopped for garnish

Cooking Instructions:

In a large bowl with water soak beans overnight. Drain the water and wash the beans. Cover the bowl and set it in a warm place to allow sprouting. It takes about 2-3 days depending on the desired length of sprouts.

Heat oil in a saucepan. Fry jwanu, fennel seeds, and mustard seeds until light brown. Add three cups of sprouted beans and fry for two minutes over medium heat. Add chopped onions, chili, curry powder, garlic, ginger, turmeric, salt, and pepper. Mix to coat the sprouted beans well, for about two minutes. Add tomatoes, chopped red bell pepper and broth to the beans’ mixture. Season with salt and pepper. Bring to a boil and let simmer on low heat until the sprouts are tender and the desired consistency of the soup has been achieved. Garnish with chopped cilantro. Serve with rice.

Spinach and lentil Suruwa (Spinach and Lentil Soup)

Soups 2 Responses »

Nov 152009

sipnach and lentil
Spinach and lentil Suruwa
(Spinach and Lentil Soup)

(Note: Chicken or lamb can be added to prepare non-vegetarian suruwa.)

Ingredients:

* 1 lb spinach, washed and cut into small pieces
* 2 cups yellow lentils
* 2 cups onion, finely diced
* 2 cups tomatoes, chopped
* 1 teaspoon fenugreek
* 1 teaspoon turmeric
* 2 bay leaves
* 1 tablespoon garlic, minced
* 1 tablespoon ginger, minced
* 1 teaspoon cumin powder
* 2 tablespoons cooking oil
* 2 cups broth or water
* 2 cups whole milk
* Salt and Pepper

For garnish:

* 2 tablespoons melted butter
* 1 teaspoon jimbu (Himalayan herb)
* 5 cloves garlic, thinly sliced

Cooking Instructions:

Rinse lentils thoroughly. In a bowl, put lentils and two cup of warm water; let stand for overnight in the refrigerator. Drain water; rinse off soaked lentils. In a large sauce pan, pour broth or water and milk, and bring to a boil. Add soaked lentils, turmeric, bay leaves, salt and pepper. Reduce heat to low, cover the pan and allow simmering for 20-30 minutes until the lentils are tender. Reserve it in a bowl.

In a heavy non-stick pan, heat oil and splitter fenugreek until dark. Add onions and fry until brown. To the onion mixture, add chopped tomatoes, cumin, garlic and ginger; fry for a couple of minutes. Add cooked lentils and spinach and let cook on low heat for a few more minutes. Add more broth or water if a soupier consistency is desired. Adjust seasoning with salt and pepper. Finally to garnish, on a non-stick saut頰an heat melted butter and fry jimbu till dark. Add garlic slices and fry till lightly browned. Pour the jimbu-fused fat over the soup. Serve with cooked rice, roti (flat bread) or puri (deep-fried flat bread).

Nepali Dal (Lentil Soup Prepared with Spices)

Soups 2 Responses »

Nov 152009

Nepali Dal
(Lentil Soup Prepared with Spices)

Ingredients:

* 2 cups black lentils (yellow or red lentils can be used)
* 1 cup onion, finely chopped
* 1 teaspoon turmeric
* 1 tablespoon ginger, minced
* 1/4 teaspoon asafetida
* 2 tablespoons cooking oil
* 6 cups broth or water
* Salt and Pepper

For garnish:

* 1 tablespoon garlic, minced
* 1/2 teaspoon jimbu
* 1 teaspoon cumin seeds
* 5 dried red chilies
* 2 tablespoons clarified butter

Cooking Instructions:

Rinse lentils thoroughly. In a bowl, put lentils and two cup of warm water; let stand for overnight in the refrigerator. Drain water; rinse off soaked lentils. In a large sauce pan, heat two tablespoons of oil. Fry turmeric, minced ginger, asafetida, salt and pepper for 30 sec. Add soaked lentils and stir for a few minutes. Add broth and mix well. Bring to a boil, cover the pan and allow simmering for 45-60 minutes or until the lentils are cooked tender and a desired consistency has been achieved. Adjust seasoning with salt and pepper. Take off the heat.

In a non-stick saute pan, heat half cup of clarified butter. Fry turmeric, jimbu, dried red chilies, garlic and ginger for a minute or so. Never allow the garnishing ingredients to turn dark, or else it will impart a bitter flavor to the soup. Take off the heat and drizzle over the cooked lentils. Give it a gentle stir to incorporate the garnish into the soup body. Serve hot with rice or roti (flat bread).

Lamb Quantee (Mixed Sprouted Beans with Lamb)

Lamb/Goat, Soups No Responses »

Nov 152009

lambsoup
Lamb Quantee
(Mixed Sprouted Beans with Lamb)

Ingredients:

* 2 cups mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung beans, green beans, black beans, white beans, red beans)
* 1 lb. meat (lamb, chicken, or turkey), cut into small pieces
* 1/2 teaspoon jwanu (lovage seeds)
* 1 teaspoon fennel seeds
* 1 teaspoon mustard seeds
* 1 tablespoon curry powder
* 1 tablespoon garlic, minced
* 1 tablespoon ginger, minced
* 3 fresh red chilies, minced
* 1/2 teaspoon turmeric
* 2 cups onion, chopped
* 2 cups tomato, chopped
* 4 cups broth or water
* 3 tablespoons cooking oil
* Salt and Pepper
* 2 tablespoons cilantro, finely chopped for garnish

Cooking Instructions:

In a saucepan, heat oil; fry jwanu, fennel seeds, and mustard seeds until light brown. Add meat pieces and brown well. Add three cups of sprouted beans and fry for two minutes. Add chopped onion, chilies, curry powder, garlic, ginger, turmeric, salt, and pepper. Fry until onions have turned slightly brown. Add tomatoes and brothto the beans’ mixture. Season with salt and pepper. Bring to a boil and let simmer on low heat until the meat and sprouts are tender and the desired consistency of the soup has been achieved. Garnish with chopped cilantro. Serve with rice.

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