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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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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