Lamb Sekuwas

Ingredients

  • 600 gm of Mutton
  • 10 gm Ginger Paste
  • 10 gm Garlic Paste
  • Chilly powder to taste
  • 20 gm Chilly Powder
  • Salt to taste
  • 40 ml Oi1
  • 10 gm Turmeric Powder
  • 10 gm Coriander leaf
  • 40 gm of Tomatoes
  • 10 gm Garlic Julienne
  • 10 gm Garlic Julienne
  • 10gm Bhanchha Ghar Spices

Preparation Method

  1. Marinate medium pieces of mutton using Salad oil. ginger and garlic paste, chilly powder, cumin powder, Bhanchha Ghar spices, turmeric powder and salt.
  2. Now preserve the above marination for 8 hours.
  3. Grill of Barbeue the meat using skewers till it gets a somked flavor.
  4. After the meat is cooked well, cut it into cubes. Add mustard oil, roasted tomatoes, julienne’s of ginger and garlic.
  5. Garnish it with chopped coriander leaves.Recipe from: Bhanchha Ghar
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lambsaag

Ingredients

  •  1 lb. Lamb, cu into 1/2-in cubes (can be substituted with chicken)
  •  2 lbs. Fresh spinach, torn in small pieces
  •  2 cups onions, finely chopped
  •  1 teaspoon fenugreek seeds
  •  1 teaspooon cumin powder
  •  1 teaspoon coriander powder
  •  1/2 teaspoon turmeric
  •  1/2 cup Nepali yogurt
  •  1 cup lamb broth
  •  1 teaspoon chili powder
  •  1 tablespoon garlic paste
  •  1 tablespoon ginger paste
  •  1 teaspoon ground black pepper
  •  2 tablespoons clarified butter Salt to taste

Instructions

In a large bowl mix lamb meat with salt, pepper, cumin, coriander, turmeric, and chili powder. In a non-stick sauce pan heat clarified butter, splitter fenugreek until it turns dark. Add onions and sautee till brown. Put garlic and ginger paste, and stir for 1 min. until the aroma of roasted garlic comes out. Transfer the coated meat to the onion mixture. Stir and brown well. Add yogurt and broth. Simmer in low heat till the lamb meat is tender and the sauce has thickened up.

Increase the heat to medium, and begin adding spinach in batches. Let each batch of spinach wilt down before adding another batch. Increase the heat to high to evaporate all the excess liquid. Adjust seasoning with salt and pepper. Serve with roti, or rice.

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NEPALESE PEAS AND TOFU CURRY:
(Kerau Ra Tofu Tarkari)

  • oil for frying
  • 450 g firm tofu
  • 2 cm fresh ginger
  • 2 cloves garlic
  • 1/2 tsp turmeric
  • 1 tsp ground cumin
  • 1 large onion, sliced
  • 2 cardamom pods
  • 1 red fresh chili
  • 2 bay leaves
  • 1 tsp salt
  • 2 cups peas
  • 4 tomatoes
  • 2 cups water or veggie broth
  • 1/2 tsp ground chili
  • 1/2 tsp ground coriander
  • 1 tsp garam masala

Cube the tofu into 2 x 2 x 1 cm pieces and shallow-fry them until golden. Remove from the pan and pat dry with a kitchen towel to remove excessive oil. Grind the garlic, ginger, turmeric and cumin to a paste. Reheat the oil in a wok and fry the onion, cardamom and bay leaves until the onion are golden. Add the paste and cook for another minute. Add the tomatoes, garam masala and salt and cook until the tomatoes loose their shape and become compact with the rest of ingredients.

Add the water and boil down to a thicker paste. Carefully, add the tofu and peas and mix well with the sauce. Set off the fire, garnish with cilantro and serve.

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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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Ingredients

Rice flour Paste
1 cup Rice Flour
1/3 cup lentil paste
1/6 teaspoon salt

Topping:
150 gram ground turkey or pork or mixture of both
¼ cup chopped onion
¼ cup green peas
1 tablespoon diced tomato
1 teaspoon diced hot green pepper
1 teaspoon garlic
½ teaspoon ginger
1 tablespoon oil
Salt to taste

Cooking Utensils
1 damp cloth
1 flat pan with lid

Alternative Topping 1 Eggs

Alternative Topping 2 Ricotta Cheese and Sugar

Alternative Topping 3 Sugar

Preparation
1) Rice Flour and Lentil Base/Paste

Lentil Paste: Soak black lentil in water overnight or until the black coating is easily removed. Remove black coating by rinsing with water.

2)Mix lentil paste with rice flour to make a thin paste. (little bit thinner than cake paste)

3)Topping

Mix everything well.
Cooking
4 Heat the flat pan on medium.
5 Put the paste on the hot pan in rolling action making as thin of sheet as possible
6 Put topping on the paste.
7 Cook until the paste is done and serve hot.
8 Use the damp cloth to wipe out any burnt left behind.
9 Repeat from step to make another Chatamari, the New Style!

Better Chatamari:
Adding some black lentil paste to the rice flour base, not only make makes the rice flour base thin but also makes it non-sticky to the pan. South Indian Food Dosa also has black lentil mixed with rice flour to give it thin crispy texture without sticking to the pan.

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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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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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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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