Ingredients:
1 small cabbage
3 medium potatoes
1Egg
2 tbsp coriander leaves chopped
1 large tomato
4green chillies chopped
½ tsp pepper
Salt to taste
1 large onion chopped
2 tsp Cream
1 cup butter
2 tbsp plain flour
2 tbsp gram flour
For Gravy:
1 large onion
2 large tomatoes chopped
2 tbsp coriander leaves chopped
2 cups water
2 tbsp oil
Method:
1) Grate cabbage into shreds and boil
2) After boiling squeeze the juice and keep aside
3) Boil the potatoes, peel and mash
4) Mix potato, cabbage, cream, coriander leaves, green chillies and onions
5) Blend both the flours in a little water
6) Make the above mixture into small balls, dip them into the flour mixture and fry.
7) For the gravy, make onion into paste, in a saucepan put oil, once the oil is heated pour the onion paste and fry for 5 minutes on medium heat
8) Then put in the chopped green chillies and tomatoes, fry for 3 minutes then pour the water and let it thicken a little
9) Once the gravy is ready, put the fried cabbage balls into it, garnish with a little coriander leaves and serve hot.
Tag archive for "Coriander Leaves"
Banda-Bari (Cabbage-Balls in Gravy)
Pahelo Rahar Dal(Split Red Gram/ Pigeon pea Lentil)
Ingredients:
1 cup Rahar Dal (Red Gram/ Pigeon Pea) Soaked in water for 15 minutes
½ Tsp Turmeric powder
Salt to Taste
2 ½ cups Water
3 cloves Garlic minced
2 Green Chillies slit and cut in to half
½ Tsp Cumin seeds
3 Tbsp Ghee or Refined oil
½ Tsp Jimbu (Allium Wallichii)
1 Tsp Green coriander leaves
Pahelo Rahar Dal(Split Red Gram/ Pigeon pea Lentil)
Method:
1) In a pressure cooker add soaked Dal (Lentil) ,water, salt and turmeric powder.
2) Close the lid and Pressure cook in medium heat, give 2 whistles, Let it cool down on its own.
3) Heat the pan add oil or ghee.
4) Add cumin seeds, jimbu, green chillies and Garlic.
5) Fry for about 1 minute and pour the mixer in to the lentil.
6) Garnish with green coriander leaves.
7) Serve hot.
Kukhura ko Masu Tareko (Nepalese Fried Chicken with Spices )
Ingredients:
1 Kg chicken cut in to 1 inch pieces (with bone or boneless)
3 Medium onion thinly sliced
1 Tbsp garam masala powder (cinnamon, cardamom, clove, pepper corns, dried bay leaf, asafoetida, cumin seeds powdered together).
1 Tsp red chilli powder
½ Tsp turmeric powder
1 Tsp cumin powder
1 Tsp coriander powder
1 Cup oil (if desired oil can be taken out when the chicken is cooked)
Coriander leaves to garnish
Salt to taste
Method:
1) Heat the oil in a wok (Karahi ).
2) Add onion and fry till transparent.
3) Add chicken fry for about 10 minutes on medium heat stirring occasionally.
4) Add salt, chilli powder, turmeric powder, Garam Masala powder, cumin powder and coriander powder.
5) Fry till the chicken is cooked and crisp.
6) Garnish with coriander leaves, serve hot with rice or 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.
© 2013 Authentic Nepali Food-The Himalayan dishes of Nepali cuisine.