Tag archive for "Cauliflower"

Aloo Kauli ra Kerau ko Ledo

Aloo Kauli ra Kerau Ledo ( Potatoes Cauliflower and peas Gravy)


Ingredients:

Cauliflower 1 kg

Peas 100 gm

Potatoes 500gm(peel the skin and slice them)

Cumin seeds 1 tea spoon

Bay leaf 1 pieces broken in to 2 pieces

Asafoetida  1 pinch

Red chillies 2 pieces broken in to half

Ginger paste 2 table spoon

Garlic paste  2 table spoon

Tomatoes 3 medium sliced

Refined  oil ½ cup,Salt  to taste

Turmeric powder ½ tea spoon

Method:

Aloo Kauli ra Kerau ko Ledo Tarkari(Potato Cauliflower and Peas Gravy)

Aloo Kauli ra Kerau ko Ledo

1) Heat the oil in a wok ( karahi )

2) Add cumin seeds ,bay leaf , asafoetida and red chillies

3) After 1 minute add potatoes, cauliflower and peas fry for about 5 to 7 minutes

4) Add  salt, red chilly powder and turmeric powder and cook for 5 minutes

5) Add  ginger paste and garlic paste cook till the ginger and garlic are done

6) Add tomatoes cover  the wok (Karahi)  cook till the tomatoes are tender

7)  If needed add little water, remove from the gas as the couli flower and potatoes are cooked

8)  Serve with Rice or Roti.

Kukhura ko Pulao

Chara (Kukhura) ko Pulao (Nepalese Chicken in Rice)

Ingredients: 1

Chicken-1kg boneless, boiled and shredded into ½ inch pieces, Ginger-20gms sliced, Garlic-1 pod, Coriander seeds dry-1 tsp, Cumin seeds dry-1 tsp, Red chillies dry-3 full, Bay leaf- 1 full, Onion sliced- 1 large, Water-4 cups.

Ingredients: 2

Rice-1 kg, Oil ½  cup tbsp, Ghee ½ cup, Garam masala powder( cinnamon, cardamom, black peppercorn, clove, black cardamom grinded to powder), Ginger 20gms-cut into ½ inch strips, Garlic-1 pod peeled, Onion-1 large sliced, Salt to taste, Coriander leaves for garnishing.

Method:

Boil all ingredients of no: 1 along with the chicken, once ready take out the chicken pieces from the water, shred and keep aside. Strain the boiled water through a strainer and keep the spiced water aside.

In a medium sized wok(karahi) put oil and fry the sliced onions until reddish brown, take out and keep aside. Also fry the ginger and garlic separately and keep aside. Lastly fry the shredded chicken and keep aside.

Now take a deep saucepan and put ghee in it, once hot put the rice and fry for 2 minutes, then out the chicken juice from ingredient 1 into the rice and boil until rice is half-cooked. Put garam masala powder, salt and all the fried ingredients kept aside from no: 2 into the rice except the fried onions. Once the rice is fully cooked garnish by sprinkling fried brown onions and coriander leaves. Serve hot.


© 2014 Authentic Nepali Food-The Himalayan dishes of Nepali cuisine.