Ingredients

  • 600 gm of Chicken
  • Salt to taste
  • 200 gm Onion
  • 10 gm Ginger Paste
  • 10 gm Garlic Paste
  • 40 ml Oi1
  • 10 gm Turmeric Powder
  • 10 gm Coriander leaf
  • 200 gm of Tomatoes
  • 10 gm Cumin Powder
  • 10 gm Chilly Powder
  • 10gm Bhanchha Ghar Spices

Preparation Method

  1. Skin out the chicken and cut it into medium size.
  2. Heat oil and add fine chopped onions and tomatoes and fry till it cooks well.
  3. Add cumin powder, Bhanchha Ghar Spices, turmeric powder, ginger and garlic paste, chilly powder and salt.
  4. Now add the chiken pieces and cook for 15 minutes in good fire, adding water to maintain the gravy.
  5. Garnish it with chopped coriander leaf.

Recipe from: Bhanchha Ghar

Posted by: Bikul Koirala

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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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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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himalayan-lamb-with-rice

Ingredients

  • 2 lbs. Lamb chops
  • 3 dry whole red peppers
  • 2 bay leaves
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, finely grated
  • 5 fresh red chilies, julienned
  • 1 cup onions, finely chopped
  • 1 cup tomatoes, chopped
  • 1 cup red bell pepper, chopped
  • 1 teaspoon cracked black pepper
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric
  • Salt to taste
  • 2 tablespoons musturd oil
  • 1 cup lamb broth
  • 1/2 cup green onion, cut in 1-in length for garnish
  • Marinade:
    • 1 cup chopped roasted tomatoes
    • 1 cup roasted red bell pepper
    • 1 tablespoon lemon juice
    • 1 cup onions, roughly chopped
    • 1 teaspoon cumin seeds
    • 1 teaspoon pepper corn
    • 1 teaspoon timur (szechwan pepper)
    • 1/2 cup celery, chopped
    • 2 tablespoons musturd oil
    • 2 tablespoons soy sauce

Instructions

In a blender combine all the marinating ingredients to form smooth paste. Pour the marinating paste over the lamb chops in a large bowl. Mix well, cover, and let marinate for at least six hours. Grill the marinated lamb chops on a charcoal grill, occasionally turning until cooked through, about 5-7 min. Cut grilled lamb into 1-in cubes.

In a sauce pan heat 2 tablespoons of musturd oil. Fry fenugreek, bay leaves, and dry whole red peppers till dark. Add turmeric and stir for 15 sec. Add onions, sautee 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 lamb broth. Lower the heat and let the tomato-onion mixture simmer for 10 min till it thickens. Transfer grilled lamb cubes to the sauce, stir well. Cook for another 10 min to evaporate excess liquid so that the meat pieces are coated with the sauce. Adjust seasoning with salt and pepper. Garnish with green onions. Serve with rice, or roti.

 

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Lamb Chweela

Ingredients

  • 2 lbs. 1-in. thick lamb chops (can also be substituted with chicken)
  • 2 tablespoons lemon juice
  • 1 tablespoon musturd oil
  • 1 teaspoon freshly ground black pepper
  • Salt to taste
  • Marination:
    • 1 tablespoon cumin seeds
    • 3 red chilies
    • 3 cloves garlic
    • 1-in ginger
    • 1 teaspoon turmeric
    • 3 tablespoons musturd oil
  • Garnish:
    • 1 teaspoon fenugreek
    • 10 cloves garlic, thinly sliced
    • 1 tablespoon musturd oil
    • 1/2 cup green onions, cut in 1-in. length

Instructions

In a large bowl combine 2 tablespoons of lemon juice, 1 tablespoon musturd oil, 1 teaspoon of ground black pepper, and salt. Coat lamb chops with the above mixture, set aside for 30 min. Grill the meat until cooked through. Cut into ½-in. cubes.

In a blender combine cumin seeds, chilies, 3 cloves of garlic, ginger, and turmeric with 1 tablespoon of oil to yield smooth paste. In a bowl mix the garlic-ginger paste with the meat, gradually pouring 2 tablspoons of musturd oil, toss it well to coat thoroughly. Cover and set aside for 10 min. to marinate.

To garnish, in a non-stick pan heat 2 tablespoons, 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.

Recipe by: Tulsi Regmi

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Ingredients

  • 2 lbs. lamb/Goat, cut into 1-in. pieces
  • 2 tablespoons freshly cracked black pepper
  • 1 teaspoon turmeric
  • 2 tablespoons lemon juice
  • 2 tablespoons musturd oil for marination
  • 2 tablespoons soy sauce
  • 1 teaspoon fenugreek seeds
  • 5 fresh chilies, julienned
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 4 tablespoons musturd oil for stir-frying
  • Salt to taste
  • 1 cup lamb stock
  • 1 cup fresh green peas
  • 1 teaspoon ground black pepper
  • 1 cup green onion, cut in 1-in. length for garnish

Instructions

In a large bowl, mix lamb pieces, lemon juice, turmeric, soy sauce, two tablespoons of oil, and cracked black pepper together and let marinate for two hours.

In a non-stick pan, heat four tablespoons of musturd oil. Add fenugreek and fry till it turns dark. Transfer marinated lamb pieces to the oil mixture and browned it well over high heat. Lower the heat to medium and add garlic, ginger, and fresh chilies; stir well. Cook it till the lamb pieces are tender, periodically adding lamb stock to moisten and prevent from burning. Once the lamb pieces have become tender, add green peas and stir for 2-3 minutes.

Just before turning off heat, add green onions and one teaspoon of black pepper. Adjust seasoning with salt. Drain out any excess oil before serving with rice.

Recipe By : Tulsi Regmi

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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 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.

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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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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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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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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7Chicken Chilli
Chicken Chili Rolls
(Spicy Chicken Rolls, Nepali Style)

Ingredients:

* 2 cups grilled chicken, finely shredded
* 1/2 cup finely chopped scallions
* 1/2 cup tomatoes, finery chopped
* 1 tablespoon fresh red chilies, finely chopped
* 2 tablespoons chopped cilantro
* 1 teaspoon cumin powder
* 1 tablespoon lemon juice
* 2 tablespoons cooking oil
* 2 tablespoons melted butter
* Salt and Pepper
* Rotis (whole wheat flat breads)

Cooking Instructions:

In a bowl combine chicken, scallion, tomatoes, chilies, chopped cilantro, lemon juice, cumin powder, salt and pepper. Add oil and mix thoroughly. Warm up rotis. Spread out a roti; smother both sides with melted butter. Put two tablespoons of chicken mixture and spread across the middle of the wrap. Roll up, making sure the filling is tightly enclosed. Serve immediately.

By- Bikul Koirala

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Bandel Bhutuwa
(Pork Stir-Fried in Himalayan Spices)

Ingredients:

* 3 lbs. piece of pork with fatty skin attached (wild boar meat can also be used)
* 1 teaspoon cumin seeds
* 10 garlic gloves, halved
* 1 in. ginger, julienned
* 5 fresh red chilies, chopped
* 1 teaspoon turmeric
* 1/4 teaspoon asafetida
* 5 dried red chilies
* 4 tablespoons oil for stir-frying
* Salt and Pepper

Cooking Instructions:

Wash piece of pork thoroughly. In a boiling salted water, cook the meat for at 15-20 minutes. Remove from the boiling water to drain; allow cooling. Cut into 1/2-in. cubes with the skin attached.

In a non-stick pan heat four tablespoons of oil. Add cumin seeds and dried red chilies and fry till dark. Add garlic, ginger, chilies, turmeric and asafetida; fry for another 30 sec. Transfer meat cubes to frying pan, add salt and pepper; stir. Cook until meat pieces have turned brown and skin has become crispy. Adjust seasoning with salt and pepper. Drain excess oil, if necessary. Serve with achar.

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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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Mushroom Curry
Ingredients

1 lb mushroom
1 onion (chopped)
1 tomatoes (chopped)
1 teaspoon vegetable oil
1 teaspoon garlic

pinch of garam masala, hot pepper, turmeric
salt to taste
Preparation
1 Heat the oil, add spices and garlic
2 Sauté onions till slight golden brown and then add tomatoes. Heat for a while.
3 Add mushroom cut in slices and heat for a while
4 When mushrooms are half done add water and cook for a while.
5 Serve with rice or roti (or tortilla).

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