Elite life
Nepal (Nepalese Recipes)
Ingredients:
1.5 lb. Chicken, black and white, cut into 1-in pieces or lamb or shrimps
5 garlic gloves, minced
1 in. ginger, minced
3 fresh red chilies, minced
1 tablespoon cumin powder
1 teaspoon turmeric
1 tablespoon mustard oil
1 cup green onions, cut in 1 in. length
4 tablespoons mustard oil
1 teaspoon ground black pepper
1/4 teaspoon cinammon powder
5 cloves
1 teaspoon fenugreek
Salt to taste
Cooking Instructions:
In a large bowl combine chicken, 1 tablespoon of mustard oil, turmeric, cumin, chili powder, salt and pepper. Toss well to coat thoroughly. In a non-stick pan heat 4 tablespoons of mustard oil. Splitter fenugreek till it turns dark. Add cloves and fry for 15 sec. Transfer the coated chicken to the pan, stir well to brown. Add garlic, ginger, and red chilies. Stir-fry chicken in medium heat until cooked through. May need water to moisten, if it starts to burn. Add green onions and cinnamon, stir for 2 min. Adjust seasoning with salt and pepper. Serve with stir-fried vegetables and rice or roti.
Ingredients:
1 lb. chicken breasts, skinned, boned, and cut into 1-in pieces or lamb
2 cups zucchini, cut into 1-in long strips
1 cup red bell pepper, cut into 1-in long strips
1 cup onions, sliced
1 cup chicken broth
1 cup yogurt
1 teaspoon garlic, minced
1 teaspoon ginger, finely grated
1 teaspoon fenugreek
1 tablespoon cumin powder
1 teaspoon turmeric
1 teaspoon chili powder
1/2 teaspoon ground black pepper
2 tablespoons clarified butter
Salt to taste
1 tablespoon mustard oil
2 tablespoons cilantro, finely chopped
Cooking Instructions:
Salt and pepper chicken pieces. In a non-stick pan heat one tablespoon of mustard oil, brown chicken till ¾ way cooked, and set aside. Drain the oil, and heat clarified butter, splitter fenugreek till dark. Add onions and sautee till light brown. Add turmeric, cumin, garlic, ginger, and chili powder. Stir for 1 min in low heat. Add zucchini and red bell pepper to the onion mixture. Stir-fry till wilting occurs. Transfer browned chicken, mix well for 2 min. Add yogurt and chicken broth to the chicken mixture. Increase the heat to high and thicken the sauce, about 10 min. Garnish with chopped cilantro. Serve with roti, or rice.
Ingredients:
3 cup All-purpose flour
1 cup water
Pinch of salt
1 lb ground lamb or chicken (beef can be used if you prefer)
1 cup onion, finely chopped
1/2 cup green onion, finely chopped
1/2 cup cilantro, chopped
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced
1/2 teaspoon timur
1/2 teaspoon turmeric
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon freshly ground black pepper
3 fresh red chilies, minced
1 cup Nepali cheese (paneer), roughly crushed
2 tablespoon clarified butter
Salt to taste
Cooking Instructions:
In a large bowl combine flour, 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 stugging the wrappers. In a large bowl combine all filling ingredients. Mix well, adjust for seasoning with salt and pepper. Cover and refrigerate for at least 1 hour to allow all ingredients to impart their unique flavor. This also improves the consistency of the filling.
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 excecuted MOMOs, 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 around a bit at a time. Continue until the wrapper attains 3-in diameter circular shape. Repeat with the remaining few semi-flattened dough. 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 hold the key to good tasting, juicy dumplings. Heat up a steamer, oil the steamer rack well. This is critical because it will prevent dumplings from sticking. Close the lid, and allow steaming until the dumplings are cooked through, about 10-15 min. Take the dumplings off the steamer, and immediately serve. To serve, arrange the cooked Momos on a plate dressed with tomato achar.
Ingredients:
2 cups roasted tomatoes, peeled, and finely chopped
3 fresh red chilies, minced
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon cumin powder
1 teaspoon coriander powder
1 tablespoon cilantro, chopped
1 tablespoon mustard seeds
1 tablespoon mustard oil
1/2 teaspoon ground black pepper
Salt to taste
1 tablespoon mustard oil
1 teaspoon fenugreek
10 cloves garlic, thinly sliced
1 tablespoon green onion, finely chopped
Cooking Instructions:
In a blender combine all ingredients to form smooth paste-like mixture. Transfer into a large bowl. For garnish, in a non-stick pan heat one tablespoon of mustard oil, splitter fenugreek until it turns dark. Add slices of garlic and fry till light brown. Pour the garlic-oil mixture and chopped
green onions over the tomato mixture. Mix well and refrigerate for at leat two hours. Serve chilled with nepalese sekuwas, chhewyalas, Momos. Makes a good condiment.
Ingredients:
1 lb. Mustard greens, washed, peeled, cut into small pieces
3 dried red chilies
1/2 teaspoon jwanu seeds (lovage seeds)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon whole timur (shin pepper)
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon freshly ground pepper
3 tablespoons mustard oil
2 tablespoons fresh dill weed, finely chopped
Salt to taste
Cooking Instructions:
In a non-stick pan heat 3 tablespoons of mustard oil. Splitter jwanu seeds, whole timur mustard seeds, and cumin seeds until they turn dark. Fry dried red chilies for 15 sec. till it turns dark. Add garlic, ginger, ground pepper, and turmeric; fry for 1 min in low heat. Add mustard greens to the spice-mixture, and stir-fry for about 2 min. Saltit. Increase the heat to high; cook the mustard greens until wilted andthe excess liquid has evaporated off. Do not overcook the greens. Adjust seasoning with salt and pepper. Garnish with chopped dill weed.Serve with rice.
Ingredients:
3 onions, sliced thin
3 cloves garlic, minced
1 tsp ground coriander
1 tsp ground turmeric
1/2 ts ground cumin
1/4 ts dry mustard
1/8 ts cayenne
6 c potatoes, unpeeled, scrubbed and diced
Dash peanut oil for flavor
4 1/2 c broccoli, cauliflower or cabbage, chopped
1 salt and pepper to taste
2 tomatoes
1 tsp curry powder
Cooking Instructions:
In a dutch oven, saute onions, garlic, ground coriander, ground turmeric, ground cumin, dry mustard, and cayenne. Add to it potatoesand peanut oil. When almost tender, add broccoli, cauliflower orcabbage, salt and pepper to taste, tomatoes, and curry powder.Cover and simmer until all veggies are tender. Serve over rice.
Ingredients:
1 cup suzi
3/4 cup sugar
1.5 cup whole milk
1.5 cup water
3 tbs.ghee,butter or margarine
1 tbs.elaichi
2 tbs. raisin
2 tbs. cashew nuts
Cooking Instructions:
Heat ghee,butter or margarine in a pan.Add elaichi and heat few sec.in medium heat.Add suji and heat for few mins with constant stirring in low medium heat.Add sugar and half of raisin, and cashew.Heat few more mins in low medium heat.Add water and milk.Mix well and heat until you get desired consistency(usually somewhat like watery dough or thick pudding).Garnish with remaining raisin and cashew nuts.Saerve either hot or cold.
Ingredients:
3 glasses of yogurt
1 glass of crushed ice
1 glass ripe mango pieces or pulp
Sugar to taste
1 tbs. slivered almonds for each glass
A dollop of thick cream for each glass, optional
Cooking Instructions:
Put the yogurt, mango, ice and sugar/juice/pulp in a blender and bend till smooth.Pour out into glasses,top with a dollop of cream each and slivered almonds and serve.
Ingredients:
1 chicken
1 1/2 cup yoghurt
1 tbs. paprika
4 garlic cloves,pressed
1/8 tbs. chilli peppers
1 tbs. salt
1/4 tbs. cinnamon
1/2 tbs.ground cumin
1/8 tbs. ground cloves
Cooking Instructions:
Wash the chicken and cut it up.Cut off nad discard as much of the fat as possible from under the skin, because the fat catches fire while cooking and causes the chicken to burn. Dry the pieces.For the marinade,combine all the remaining ingredents.Mix the marinade and the chicken and leave it all day in the freeze turning once or twice.To barbecue, either a wood or a charcol fire will do.Turn the chicken often so that it doesn't burn, and when the fire does flare up, extinguish the blaze by spraying it with water from your spritzer.It takes about 30 mins to cook the chicken tikka.
Ingredients:
4 tbs.olive oil
2 onions chopped
4 tomatoes chopped
600 gm.red kidney beans drained and rinsed
1 1/2 cups water
2 piece of root ginger chopped finely
2 green chillies chopped
3 garlic cloves crushed
1 tbs.cumin seeds
1 1/2 tbs.turmeric powder
1 tbs. paprika
1 1/2 tbs. curry powder
1 1/2 garam masala
Salt to taste
A havdful of fresh coriender leaves chopped
Cooking Instructions:
Heat the olive oil in a large saucepan until hot and then heat cumin seeds and fry in the oil until they start to pop.Add the onions and cook for 3 mins over a medium heat until soft and translucent but not browned.Then add the garlic,ginger and chillies and fry gently for another 2 mins.Add 4-5 tbs. of water and stir into make a paste like texture.Add the tomatoes and heat for about 5 mins until the oil rises to the top of the mixture.Add salt, turmeric, paprika,curry powder and garam masala and cook for 2 mins until the spices have cooked into the mixture and blended together.Add the drained kidney beans and stir through ,cmok for few mins.Add the water and bring to the boil.Reduce the heat , cover and simmer for about 20-25 mins until the beans are cooked through.Stir in the chopped coriander and serve.Garnish with a few coriander leaves.Seve with a Basmati rice and some bread and salad.
Ingredients:
1 1/2 lb. pork belly meat cut into 2 inch cubes
3 tbs vegetable oil
2 tbs. sugar
3 cloves of garlic peeled
3 whole star anise
2 tbs. dark soya sauce
1/4 cup Shaoxing cooking wine
1 1/2 cups chicken stock or water
Cooking Instructions:
Melt the sugar and the vegetable oil in medium pot over a medium high heat.Continue heating until the sugar is slightly brown about 3 mins.Put the cubed pork in the pot and brown it with the carmelized sugar.About 8 mins.Put the garlic,star anise,soya sauce , rice wine and clear stock into the pot.Put the cover and simmer over low heat.Cook for about 40 mins.Stir the meat every 10 mins to make sure the bottom of the pot does not get burnt. Remove the cover and turn the heat to medium high.Cook the meat for another 10 mins until the sauce reduces to a smooth consistency.Plate it in a shallow bowl and garnish with shredded scallion and sprigs of cilantro.
Ingredients:
200 g bhindi
50 g onion, sliced
2 tbs.chopped green chillies
1 tbs. chaat masala
1 tbs. cumin seeds
2 tbs. coriender leaves finely chopped
Salt and red chillies according to taste
Oil for frying
Cooking Instructions:
Cut bhindi into thin long slices and deep fry till crispy and golden.Heat oil and fry onions till golden brown and keep aside.Deseed green chillies and slice them.Heat little oil in frying pan and add cumin seeds,green chillies and bhindi, toss slightly.Add the remaining ingredents.Garnish with coriender leaves and serve hot.
