Tag archive for "Oil Cup"

Aloo ra Kauli Tareko

Aloo ra Kauli Tareko (Fried Cauliflower and Potatoes)

Ingredients:

Potatoes ½ kg(peeled and sliced)

Cauliflower ½ kg(cut in to small pieces)

Cumin seeds ½ tea spoon

Asafoetida 1 pinch

Red chillies 2 pices broken in to half

Oil ½ cup

Ginger paste 1 tea spoon

Garlic paste 1 tea spoon

Cumin powder ½ tea spoon

Red chilli powder ½ tea spoon

Turmeric powder  ½ tea spoon

Salt to taste

Method:

1)Heat the wok (Karahi)

2) Add oil add cumin seeds ,asafoetida and broken red chillies, let it crackle till the cumin and chillies is little dark

3) Add potatoes, fry for 1 minute and add salt turmeric powder and chilli powder

4)Add cauliflower let it cook for 5 minutes over medium heat

5)Add ginger and garlic paste, fry till the potatoes and cauliflowers are cooked and the oil appears and they look on the crispy side

6)Serve with rice.

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.

Khasi ko Bhuteko Masu

Khasi ko Bhuteko Masu (Goat meat fried with masala)

Ingredients:

1 Kg meat from the thigh of the goat or lamb cut in to 1 ½” pieces,

3-6 Pieces green cardamoms

4-6 Pieces cloves

1 Small stick cinnamon

1 Big  pinch of asafoetida

¼ Cup yoghurt

1 Tsp turmeric powder

2 Onions thinly sliced

2 Tsp dried ginger scraped

1 Cup mustard oil or refined oil

½ Cup clarified butter (ghee)

½ Cup green garlic with stems chopped,

Garam masala powder

Powder together: (2tsp coriander seeds, 2tsp cumin seeds,2 pieces red Chillies, 1tsp fenugreek seeds).

Salt to taste

Method:

1)Wash the meat and drain well.

2) Mix together the whole spices, yoghurt, turmeric powder, salt, half the onions, ginger,mustard oil and little water.

3)After mixing cook the meat in a heavy bottomed pan till it is almost done,dry any remaining liquid, remove from the flame and put aside.

4)In a flat pan heat the clarified butter (Gheeu),add asafoetida and the  remaining onions and fry till golden brown, drain the excess oil and keep aside.

5)In the same pan add the semi cooked meat and fry ,stirring occasionally  cook till well done and turns dark brown in color.

6)Add the green garlic and  fry until it becomes soft and changes color .

7)Add the powdered masala and garam masala ,fry for 5 more minutes.

8)serve hot with rice, pulao 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.


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