Lamb Sekuwas

Ingredients for sekuwa

  • 1.5 lbs. Minced lamb
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped green onions
  • 2 tablespoons finely minced dill weed
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 3 fresh red chilies, minced
  • 1/2 teaspoon turmeric
  • 1 teaspoon roughly crushed black pepper
  • 1 egg
  • 1 tablespoon flour
  • Salt to taste
  • Bamboo skewers (pre-soaked in cold water for 30 min.)
  • Melted butter for basting

Instructions

Combine lamb and all other ingredients in a large bowl to prepare your sekuwa. Mix well, cover, and refrigerate for an hour. This allows the ingredients to fully develop flavorful sekuwas.

In the mean time heat charcoal grill, clean the grill surface thoroughly to avoid the sticking problem. Take 1/2 cup of lamb mixture on palm, and mold into 3-in. long sausage. Insert a pre-soaked skewer through the sausage. Repeat with the remaining lamb mixture. Generously brush all lamb sausages with melted butter. Grill the sausages, occasionally turning and basting with butter until cooked through, about 10 min.

Take off the grill and brush the cooked sekuwas with butter before serving. Arrange the sekuwas on the bed of rice pilaf and tomato-cucumber salad. Goes well with chili-cilantro chutney.

By- Bikul Koirala

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selroti

Sel Roti or Sel closely resembles Doughnuts. Instead of regular flour, Sel is made from rice. Sel is a very unique Nepali treat for everyone with sweet tooth.

 

Ingredients

2 cups long grain rice/Rice Flour
1 ripe banana
1½ cup sugar
2 tablespoon butter
pinch of baking powder
oil for deep frying

Directions 

Wash rice well. Soak it overnight ( Alternatively, use Rice Flour if available)

Drain excess water (Does not apply if using flour)

Grind everything into semi coarse-smooth paste. (Add water if necessary or if using rice flour)

Heat enough oil for deep-frying.

Carefully using funnel, pour batter into oil into a doughnuts shape.

Fry both side by turning. Fry until both side are crispy and golden brown.

Drain excess oil.

Serve hot or cold.

 


 

 

 

 

 

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1 big cucumber
1/2 red onion
garlic to taste
pepper to taste
1 teaspoon oil
few cilantro leaves to taste
lemon to taste
salt to taste

1 Cut cucumber in the way you like (in a thin pieces.)
2 Put oil. Mix well
3 Put salt, pepper, garlic and cilantro to taste.
4 Put thin slice of onion.
5 Put lemon juice over and serve.
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Ingredients

1.2 lb all flour wheat (all purpose recommended )
1/2 teaspoon cumin
2 oil cups or more for deep frying
Salt to taste
Preparation
1 Roast the cumin in low oven heat for some time. (If it is seed form, grind it)
2 Mix cumin and salt with flour.Knead the flour mixture with 2-3 teaspoons of oil and water (as needed) to a dough.
3 Roll the mixture dough flat. Fold it. Roll it flat again. Repeat the process one more time.
4 Cut dough in diamond shape (2 triangles on top of each other). Make them around 1-inch in size or whatever you feel like.
5 Heat the oil in skillet or Chinese wok on medium heat.
6 Fry the diamond shaped Nimki until they become of a brownish.
7 Serve it hot or store in air tight container for days.

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Lentil Patties (Wo)

Ingredients

1 cup black lentil
1 table spoon ginger paste or ginger juice
1/4 tea spoon asafetida (Hing)
1/2 tea spoon Cumin Powder (Jeera)
3 table spoon oil
Salt to taste
Preparation
1 Soak black lentil in water overnight or until the black coating is easily removed.
2 Remove black coating by rinsing with water
3 Grind lentil into a paste with minimum water
4 Add all the spices to the lentil and mix well
5 Heat few drop of oil in the pan
6 Put the lentil paste on the pan in small patty shape (just like pancake)
7 Cook golden brown on both sides and serve hot
Number of Servings:
Black Lentil Patties (Wo)
Lentil patties, usually black lentils, (Wo or Woh) are Newari delicacy. They are served on special occasions and relgious fucntions. They are also popular as street food or appetizers. Other way of making lentil snack is to deep fry them instead of pan frying.

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Wild Boar Choyla
(Smoked Wild Boar Marinated in Seasoned Mustard Oil)

Ingredients:

3 lbs. piece of wild boar with fatty skin attached (pork meat can also be used)

Rub:

* 2 tablespoons curry powder
* 1 teaspoon turmeric
* 1 teaspoon chili powder
* 1 teaspoon timur (Szchwan pepper)
* 1/2 teaspoon grated nutmeg
* Salt and Pepper

Choyla Marination:

* 4 tablespoons mustard oil
* 1 tablespoon cumin seeds, toasted
* 5 red chilies, julienned
* 3 cloves garlic, halved
* 1-in ginger, sliced
* 1/2 teaspoon turmeric
* 1/4 teaspoon asafetida
* Salt and pepper

Garnish:

* 1 teaspoon fenugreek
* 10 cloves garlic, thinly sliced
* 2 tablespoons mustard oil
* 1/2 cup green onions, cut in 1-in. length

Cooking Instructions:

Wash piece of wild boar thoroughly. In a boiling salted water, cook the meat for at 15-20 minutes. Remove from the boiling water to drain. In a large bowl, coat the meat with rubbing ingredients; set aside for 10 min. Smoke-grill the meat until skin is crispy. Cut into 1/2-in. cubes with the crispy skin attached.

In a blender combine cumin seeds, chilies, three cloves of garlic, ginger, and turmeric with two tablespoons of oil to yield smooth paste. In a bowl, mix the choyla paste with the meat pieces, gradually pouring two tablespoons of oil, toss it well to coat thoroughly. To garnish, in a non-stick pan heat two tablespoons of oil, splitter fenugreek till it turns dark. Add garlic slices and fry till light brown. Pour the oil mixture over the marinated meat. Add green onions. Toss the whole mixture well. Serve with stir-fried vegetables and rice.

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Stuffed Phuraula
(Stuffed Black Lentil Patties)

Ingredients:

* 2 cups flour of black lentils
* 2 beaten eggs
* 1 tablespoon garlic paste
* 1 tablespoon ginger paste
* 1 tablespoon chili paste
* 1/4 teaspoon asafetida
* Salt
* Oil for deep frying

Stuffing:

* 1 cup cream cheese, crushed
* 1 cup scallion, finely chopped
* 1 teaspoon freshly ground black pepper
* Salt

Cooking Instructions:

In a blender, combine all ingredients except for the stuffing agents to a thick paste. Reserve in a large bowl; cover and refrigerate for at least two hours. Clean the blander and combine all the stuffing ingredients; refrigerate for two hours. With a wet hand take and flatten two tablespoons of the lentil mixture on your palm, forming a little cup. Put in a tablespoon of cheese mixture into the cup. Enclose the cup by bringing all edges to the center. Repeat with the remaining amount of lentil and cheese mixtures. Deep fry stuffed phuraulas a few at a time. Serve with tomato achar.

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samosa
Samosa
(Potato-Filled Pastries)

Ingredients:

Pastry dough:

* 2 cups all-purpose flour
* 1/2 cup melted butter
* 1 cup chilled yogurt
* Salt and Pepper
* Oil for deep frying
* Cold water

Filling:

* 2 cups diced potatoes, boiled and roughly mashed
* 1/2 cup green peas
* 1/2 cup diced carrots, boiled
* 1/2 cup onion, finely chopped
* 1 tablespoon garlic, minced
* 1 tablespoon ginger, minced
* 3 fresh red chilies, julienned
* 1 tablespoon curry powder
* 1 tablespoon lemon juice
* 3 tablespoons cooking oil
* Salt and Pepper
* 2 tablespoon chopped cilantro

Cooking Instructions:

In a non-stick sauté pan, heat oil. Add onion and fry until lightly browned. Add garlic, ginger, chili and curry powder; fry for a minute or so. Add mashed potatoes, green peas and diced carrots followed by lemon juice, salt and pepper. Mix thoroughly to incorporate all ingredients. Cover and refrigerate until used. In a large bowl, combine flour, melted butter, chilled yogurt and salt; crumble up thoroughly. Add some cold water and proceed with kneading. Knead the dough out until smooth texture has been achieved. Cover with a wet towel and let stand for at least 30 minutes.

Make 1-inch balls from the dough mass. Keep the balls covered with a wet towel at all times during the preparation. Take a dough ball and roll out into 3-inch paper-thin circles. With a sharp knife dissect the circle in the middle to form two semi-circles. Take one semi circle, apply water along the straight rim. Make a small cone by sealing the overlapping seams. Put a tablespoon of the filling mixture into the cone and press down the cone. Close in the edges at the center. Repeat with the other balls. Deep-fry samosas until golden brown. Serve with mango chutney.

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Nepali potato
Potato Chop
(Potato Balls Stuffed with Meat)

Ingredients:

Casing:

* 5 cups potatoes, boiled and mashed
* 1/2 cup lentil paste
* 1/4 teaspoon asafetida
* 1 teaspoon ground black pepper
* Salt and Pepper

Egg Wash:

* 5 large eggs, beaten
* 2 cups bread crumbs
* Oil for deep frying

Filling:

* 1 lb ground lamb
* 1 cup onion, grated
* 1 teaspoon garlic paste
* 1 teaspoon ginger paste
* 1 tablespoon hot chili paste
* 2 tablespoons soy sauce
* 1/2 cup scallion, minced
* 1/2 teaspoon ground pepper
* 2 tablespoons clarified butter
* Salt

Cooking Instructions:

In a non-stick saute pan, heat butter. Fry grated onion, garlic, ginger and chili until light brown. Add ground meat, soy sauce and black pepper. Stir constantly to brown. Add scallion just before taking off the heat. Reserve in a large plate to cool. In a food processor, combine all ingredients for the casing to a thick, smooth mass. With a wet hand take and flatten two tablespoons of the potato mixture on your palm, forming a little cup. Put in a tablespoon of filling mixture into the potato cup. Enclose the cup by bringing all edges to the center. Repeat with the remaining amount of potato and filling mixtures. Season egg wash mixture and bread crumbs with salt and pepper.

Dip a few stuffed potato chops into the egg wash mixture. Take out and transfer them to the bed of bread crumbs; dredge in to coat completely. Deep fry stuffed potato chops a few at a time. Serve with tomato achar.

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chicken_wings
Nepali Chicken Wings
(Barbequed Chicken Wings Marinated Nepali Spices)

Ingredients:

* 3 lbs chicken wings
* Melted butter for basting

Marinade:

* 1 tablespoon cumin powder
* 5 fresh red chilies
* 1 teaspoon turmeric
* 1/2 teaspoon grated nutmeg
* 1/4 teaspoon asafetida
* 1/2 teaspoon timur (Szechwan pepper)
* 1 cup yogurt
* 1 tablespoon garlic paste
* 1 tablespoon ginger paste
* 2 tablespoons honey
* Orange food coloring
* Salt and Pepper

Cooking Instructions:

In a blender combine all the marinating ingredients to form a smooth paste. Reserve in a bowl.

In a large bowl, combine chicken wings and marinade; mix well. Allow marinating overnight in the refrigerator. Preheat grill. Place marinated chicken wings on the grill and grill, frequently turning and basting with the melted butter, until cooked. Serve hot with tomato achar.

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fried momo
Lamb Kothey
(Deep fried Nepali MOMO)

Ingredients:

Dough for wrappers:

* 3 cup All-purpose flour
* 1 tablespoon oil
* 1 cup water
* Pinch of salt

Filling:

* 2 lbs. lean ground lamb or chicken
* 1 cup onion, finely chopped
* 1/2 cup green onion, finely chopped
* 3 tablespoons cilantro, chopped
* 1 tablespoon fresh garlic, minced
* 1 tablespoon fresh ginger, minced
* 1/2 teaspoon timur (szechwan pepper)
* 1/2 teaspoon turmeric
* 2 tablespoons curry powder
* 5 fresh red chilies, minced
* 3 tablespoons cooking oil
* Salt to taste

Deep Frying(fried momo):

* 5 cups oil

Cooking Instructions:

Dough: In a large bowl combine flour, oil, salt and water. Mix well, knead until the dough becomes homogeneous in texture, about 8-10 min. Cover and let stand for at least 30 min. Knead well again before making wrappers.

Filling: In a large bowl combine all filling ingredients. 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.

Assembly: Give the dough a final knead. Prepare 1-in. dough balls. Take a ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm to about 2-in circle. Make a few semi-flattened circles, cover with a bowl. Use a rolling pin to roll out each flattened circle into a wrapper. For well executed MOMO’s, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming. Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time. Continue until the wrapper attains 3-in diameter circular shape. Repeat with the remaining semi-flattened dough circles. 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, making the pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling. This holds the key to good tasting, juicy dumplings.

In a deep frying pan, heat oil. Place freshly made dumplings in oil; fry until golden brown and cooked thoroughly. Remove fried MOMO’s from oil and place on a sheet of paper towel to absorb excess oil. Serve immediately with tomato achar.

By- Bikul Koirala

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Kathmandu Spring Rolls
(Deep-fried Spring Rolls, Nepali Style)

Ingredients:

* Spring roll wraps
* Oil for deep frying

Filling

* 1 lb. ground lamb (chicken can also be used)
* 1 lb. ground pork
* 1 cup finely chopped onion
* 1 cup finely chopped celery
* 1 cup carrot, grated
* 1/2 cup finely chopped scallions
* 3 tablespoons chopped cilantro
* 1 teaspoon turmeric
* 1/4 teaspoon grated nutmeg
* 1/2 teaspoon ground timur
* 1 tablespoon curry powder
* 1 teaspoon chili powder
* 1 tablespoon lemon juice
* 1 tablespoon sesame oil
* Salt and Pepper

Cooking Instructions:

In a large bowl, combine all ingredients for filling; mix thoroughly. Spread out a wrap; moisten the edges with water. Spread two tablespoons of filling mixture diagonally across the middle of the wrap. Fold both edges over the mixture and roll over, making sure that the filling is tightly enclosed. Continue making rolls for all filling mixture.

Heat oil in a deep frying pan and deep fry wrapped spring rolls until golden brown. Drain excess oil with paper towel. Arrange rolls in a plate and serve immediately with tomato achar

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papad

Chili Papad
(Papad Seasoned with Chilies and Spices)

Ingredients:

* 5 sheets of papad
* 1 tablespoon curry powder
* 1 tablespoon finely chopped garlic
* 1 tablespoon finely chopped ginger
* 10 fresh red chilies, finely chopped
* 5 tablespoons chopped cilantro
* 1 cup fresh chopped tomatoes
* 1 cup chopped red onion
* 2 tablespoons lime juice
* 1 tablespoon toasted cumin seeds
* 5 tablespoons musturd oil for seasoning
* 1 cup oil for deep frying
* Salt to taste

Cooking Instructions:

In a bowl, combine all ingredients for topping, including curry powder, garlic, ginger, chilies, tomatoes, onion, cilantro, toasted cumin seeds, salt and musturd oil; toss well.

On a deep frying pan, heat oil. Deep fry papad sheets, one at a time, until crispy. Do not over fry papads as they turn bitter in taste. Place fried papads on paper towel to absorb excess oil. Allow cooling for two minutes. Sprinkler three tablespoons of seasoned toppings on the fried papad. Serve immedieately.

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chicken satay
Chicken Satay
(Grilled Chicken Slices, Nepali Style)

Ingredients:

* 2 lbs chicken breast, thinly sliced and cut in 2-inch length
* Bamboo skewers, soaked for at least 30 minutes
* Melted butter for basting

Marinade:

* 1 tablespoon cumin powder
* 1 tablespoon cooking oil
* 3 fresh red chilies
* 1/2 tablespoon turmeric
* 1/2 teaspoon grated nutmeg
* 1/2 teaspoon timur (Szechwan pepper)
* 1/2 cup yogurt
* 1 tablespoon garlic paste
* 1 tablespoon ginger paste
* 1 tablespoon honey
* Salt and pepper

Cooking Instructions:

In a blender, process all marinating ingredients into a smooth paste. Marinate chicken slices in chicken marinade for overnight in the refrigerator. Pat dry the marinated chicken pieces and thread on with soaked bamboo skewers. Grill to the desired doneness, frequently turning and basting with the melted butter. Serve hot with tomato achar.

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Chicken Phuraula
(Chicken Tenders Deep Fried in Spiced Lentil Batter)

Ingredients:

Batter:

* 2 cups flour of black lentils
* 2 beaten eggs
* 2 cups milk
* 1 teaspoon turmeric
* 1 teaspoon garlic paste
* 1 teaspoon ginger paste
* 1 teaspoon chili paste
* 1/4 teaspoon asafetida
* Salt and Pepper

Chicken:

* 2 lbs chicken breast, cut into 1-inch strips
* Oil for deep frying

Marinade:

* 1 tablespoon cumin powder
* 1 tablespoon mustard oil (vegetable oil can also be used)
* 3 fresh red chilies
* 1/2 tablespoon turmeric
* 1/2 teaspoon grated nutmeg
* 1/2 teaspoon timur (Szechwan pepper)
* 1/2 cup yogurt
* 1 tablespoon garlic paste
* 1 tablespoon ginger paste
* Salt and Pepper

Cooking Instructions:

In a blender, combine all marinating ingredients to yield a smooth paste. In a large bowl, combine all batter ingredients to form smooth batter. Cover and refrigerate until used. Marinade chicken strips in marinade for overnight in the refrigerator. Pat dry the marinated chicken pieces before dipping into the spiced lentil batter. Dip in the batter and deep fry until the chicken tenders are golden brown. Serve hot with tomato achar.

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chow-chow-noodles
4 portions long noodles
1 pound boneless chicken, cut into small pieces
2 tablespoons vegetable oil
4 cloves garlic, finely minced
1 knob ginger root, finely shredded
1 onion, coarsely chopped
3 red chili peppers, finely chopped
¼ cup soy sauce
1 teaspoon turmeric
1 tomato, coarsely chopped
1 carrot, thinly sliced
1 cup green beans, cut into 1″ lengths
2 cups spinach leaves
2 cups chicken broth

Cook noodles in boiling water according to package directions, drain and set aside. Heat oil in a large wok over medium heat. Add chicken, garlic, ginger, onion, and chili peppers, and stir-fry until chicken is browned and onions are tender. Stir in soy sauce and turmeric. Add tomato, carrot, and green beans and simmer until tender, about 5 minutes. Add spinach and toss gently until wilted. Add noodles and chicken broth and bring to a simmer. Remove from heat, cover and allow to stand for about 15 minutes before serving. Serves 4.

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chatmari-rolls
Rice pancakes/ Chatamari Pancakes:

1 cup long-grain rice
1 cup lentils
1 teaspoon cumin
1 teaspoon salt
1 cup water (more if needed)
Vegetable oil for frying

Soak dry rice and lentils in water overnight. Drain and transfer to a food processor. Add cumin, salt, and 1 cup of water. Puree to a thin, fine-textured batter, adding more water a little at a time if needed. Generously oil a small non-stick skillet or crepe pan. Pour a 4 inch puddle of batter into the center of pan and rotate the pan with your wrist to evenly distribute the batter into a thin pancake. When the pancake is golden brown on the bottom side, turn the pancake over to brown on the other side. Repeat with remaining batter. Pancakes may be kept in a warm oven until serving time.

Filling:

2 tablespoons cooking oil
4 cloves garlic, finely minced
1 knob ginger root, finely shredded
2 red chilies, finely chopped
1 large tomato, coarsely chopped
1 pound chicken, cooked and coarsely chopped
4 scallions, finely chopped
1 cup feta cheese, crumbled

Heat oil in a wok or large skillet over medium heat. Add garlic, ginger, chiles, tomato and chicken and stir-fry until tender. Remove pan from heat and stir in scallions and feta cheese. Place about 2 tablespoons of filling in the center of each chatamari pancake and gently roll the pancake around the filling. Serve with Tomato achar (similar to one in momo for dipping. (See recipe above.) Serves 4.

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momo-dumplings
Filling:

½ pound ground lamb
4 scallions, finely chopped
3 cloves garlic, finely minced
1 knob ginger root, finely shredded
2 red chilies, finely chopped
1 teaspoon turmeric
1 teaspoon cumin
2 tablespoons vegetable oil
¼ cup water
1 package small round wonton wrappers

In a mixing bowl, combine lamb, scallions, garlic, ginger, chiles, turmeric and cumin, and mix thoroughly. Place a teaspoon of the filling mixture in the middle of each wonton wrapper. Dip fingertips in water and moisten the edge of each wrapper. Pleat the edges of the wrapper to form a dumpling and seal the edges. Heat the oil in a large skillet. Fry the dumplings in the hot oil until the bottoms are brown and crispy. Add water, cover pan and steam over low heat for about 7 minutes, until filling mixture is done and dumplings are tender. Makes about 36 dumplings.

Tomato Achar

2 tomatoes, coarsely chopped
2 tablespoons toasted sesame seeds
1/2 cup fresh cilantro
3 red chilies, coarsely chopped
4 cloves garlic, peeled
1 knob ginger root, finely shredded
1 teaspoon cumin

Combine all ingredients in a food processor and puree to a fine texture. Transfer to dipping dishes and serve with Momo dumplings.

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lamb-tareko
1 pound boneless lamb, cut into thin strips
2 tablespoons vegetable oil
2 red chiles, finely chopped
1 tablespoon cumin
2 teaspoons turmeric
3 cloves garlic, finely minced
1 knob ginger root, finely shredded
Vegetable oil for deep frying
½ cup plain yogurt

Combine lamb, oil, chiles, cumin, turmeric, garlic and ginger in a container with a tight-fitting lid. Stir thoroughly to coat, cover and allow to marinate for 4 hours, or overnight. Heat about 1 inch of vegetable oil in a skillet over medium heat. Add marinated lamb pieces a few at a time and fry until crispy and golden. Drain on paper towels. Serve with plain yogurt for dipping. Serves 4.

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