Sukuti Marinade
(Nepali Marinade Used for Sukuti Preparations)

INGREDIENTS:
4 tablespoons Nepali Meat Masala
4 tablespoons mustard oil (vegetable oil can also be used)
5 fresh red chilies
1 tablespoon turmeric
1 teaspoon grated nutmeg
1 teaspoon timur (Szechwan pepper)
2 tablespoons lemon juice
2 tablespoons garlic paste
2 tablespoons ginger paste
1 tablespoon honey
3 tablespoons molasses
Salt

In a blender, combine all the marinating ingredients to form a smooth paste. Store in an air-tight container and refrigerate. Use this blend to marinate lamb, goat, buff, chicken or fish sukutis.

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Seafood Sekuwa Marinade
(Nepali Marinade Used for Grilled Seafood Preparations)

INGREDIENTS:
4 tablespoons Nepali Seafood Masala
4 tablespoons mustard oil (vegetable oil can also be used)
2 tablespoons yellow mustard seeds
5 fresh red chilies
1 tablespoon turmeric
1 teaspoon grated nutmeg
1 teaspoon timur (Szechwan pepper)
2 tablespoons lemon juice
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon chopped dill
Salt

In a blender, combine all the marinating ingredients to form a smooth paste. Store in an air-tight container and refrigerate. Use this blend to marinate fish or shrimp sekuwas and sukutis.

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Chicken Sekuwa Marinade
(Nepali Marinade Used for Grilled Poultry Preparations)

INGREDIENTS:
4 tablespoons Nepali Chicken Masala
2 tablespoons mustard oil (vegetable oil can also be used)
5 fresh red chilies
1 tablespoon turmeric
1 teaspoon grated nutmeg
1 teaspoon timur (Szechwan pepper)
1 cup yogurt
2 tablespoons garlic paste
2 tablespoons ginger paste
2 tablespoons chopped cilantro (optional)
Salt

In a blender, combine all the marinating ingredients to form a smooth paste. Store in an air-tight container and refrigerate. Use this blend to marinate chicken or turkey kabobs, sekuwas and sukutis.

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Lamb Sekuwa Marinade
(Nepali Marinade Used for Grilled Lamb Preparations)

INGREDIENTS:
4 tablespoons Nepali Meat Masala
4 tablespoons mustard oil (vegetable oil can also be used)
5 fresh red chilies
1 tablespoon turmeric
1 teaspoon grated nutmeg
1 teaspoon timur (Szechwan pepper)
2 tablespoons lemon juice
2 tablespoons garlic paste
2 tablespoons ginger paste
1 cup onions, roughly chopped
2 tablespoons chopped cilantro (optional)
Salt

In a blender, combine all the marinating ingredients to form a smooth paste. Store in an air-tight container and refrigerate. Use this blend to marinate lamb or goat kabobs, sekuwas and sukutis.

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Nepali Garam Masala
(General-Purpose Spice Blend)

INGREDIENTS:
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1stick cinnamon
1 teaspoon whole cloves
1 teaspoon timur peppercorns (Szechwan pepper)
1 teaspoon grated nutmeg
1 teaspoon ground dried ginger (optional)

Heat a dry heavy skillet over medium heat. Put the cumin, coriander, cardamom, black peppercorns, cinnamon, cloves and timur peppercorns; toast the spices, stirring constantly, until they turn darker and release an earthy, smoky aroma, about 7-10 minutes. Do not toast the spices over high heat as to avoid rapid burning. Reserve in a large plate and spread out to cool. Transfer the toasted spice mixture to a spice grinder and grind to a powder. Stir in the nutmeg and ground ginger. Store in an airtight container.

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Nepali Seafood Masala
(Spice Mix for Seafood Preparations)

INGREDIENTS:
1 tablespoon cumin seeds
1 tablespoon coriander seeds
4 tablespoons yellow mustard seeds
2 dried bay leaves
1 tablespoon dried garlic
1 tablespoon dried ginger
10 dried red chilies
1 teaspoon timur (Szechwan pepper)
1 tablespoon black peppercorn
1 tablespoon turmeric
1 tablespoon grated nutmeg
1/4 teaspoon asafetida

On a pan roast cumin, coriander, mustard seeds, timur and black peppercorn until seeds start to pop and change color. Reserve on a dry sheet of paper to allow cooling. Grind all roasted and other remaining spices into a fine powder. Store in an air-tight container. This seafood masala is commonly used in seafood preparations.

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Nepali Chicken Masala
(Spice Mix for Poultry Preparations)

INGREDIENTS:
2 tablespoons cumin seeds
2 tablespoons coriander seeds
1 tablespoon dark mustard seeds
1 tablespoon dried garlic
1 tablespoon dried ginger
10 dried red chilies
1 tablespoon timur (Szechwan pepper)
1 tablespoon black peppercorn
1 tablespoon turmeric
5 cardamom pods
1 teaspoon grated nutmeg
1/4 teaspoon asafetida

On a pan roast cumin, coriander, mustard, timur, black peppercorn and cardamom pods until seeds start to pop and change color. Reserve on a dry sheet of paper to allow cooling. Grind all roasted and other remaining spices into a fine powder. Store in an air-tight container. This chicken masala is commonly used in poultry preparations.

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Nepali Meat Masala
(Spice Mix for Meat Preparations)

INGREDIENTS:
2 tablespoons cumin seeds
2 tablespoons coriander seeds
1 tablespoon dried garlic
1 tablespoon dried ginger
2 dried bay leaves
10 dried red chilies
1 tablespoon timur (Szechwan pepper)
1 tablespoon black peppercorn
1 tablespoon turmeric
5 cloves
5 cardamom pods
1 tablespoon grated nutmeg
1/4 teaspoon asafetida

On a pan roast cumin, coriander, timur, black peppercorn, cloves and cardamom pods until seeds start to pop and change color. Reserve on a dry sheet of paper to allow cooling. Grind all roasted and other remaining spices into a fine powder. Store in an air-tight container. This meat masala is commonly used in meat preparations

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Nepali Vegetable Masala
(Spice Mix for Vegetable Preparations)

INGREDIENTS:
2 tablespoons cumin seeds
2 tablespoons coriander seeds
1 tablespoon dark mustard seeds
1 teaspoon fenugreek seeds
1 tablespoon dried garlic
1 tablespoon dried ginger
10 dried red chilies
1 teaspoon timur (Himalayan Szechwan pepper)
1 tablespoon black peppercorn
1 tablespoon turmeric
1/4 teaspoon asafetida

On a pan roast cumin, coriander, mustard, fenugreek seeds, timur and black peppercorn until seeds start to pop and change color. Reserve on a dry sheet of paper to allow cooling. Grind all roasted and other remaining spices into a fine powder. Store in an air-tight container. This all-purpose masala can be used in any vegetarian or non-vegetarian preparations.

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