Tag archive for "Tsp"

Aloo Ra Tama ko Ledo

Aloo Ra Tama(Potatoes and Bamboo Shoots)

Aalu and Tama can be cooked in various ways; this is one of the methods I am writing.

Ingredients:

3 Medium sized Potatoes, skinned and sliced round
100 gm Tama ( fresh or fermented Bamboo shoots)
50 gm Mustard seeds, blended to a paste
½ Tsp Cumin seeds
2 Dried red Chillies broken into half
½ Tsp Turmeric powder
½ Tsp red Chilli powder
Salt to taste
6 Tbsp Refined oil
1 Small Onion minced
1 Small Tomato minced
1½ cups water

Aloo ra Tama(Bamboo Shoots)

Aloo ra Tama (Bamboo Shoots)

Method:

1) Heat the wok, add half of the oil, add Tama and fry for 5 minutes and keep a side.
2 )Add remaining oil, add cumin seeds and red chillies, and let it crackle for ½ a minute.
3) Add minced onions fry for about 3-to 5 minutes.
4) Add blended Mustard fry for 7 minutes.
5) Add Potatoes; salt, turmeric powder, and red chilli powder, fry for 3 minutes.
6) Add Tama and tomatoes, fry for about 2 minutes.
7) Add water, close the lid and let it cook till the potatoes are tender and the gravy turns slightly thicker.
8) Serve hot with Rice or Chiura (beaten rice).

Poleko Golbheda ko Achaar

Poleko Golbheda ko Achaar( Barbequed Tomato Pickle)

Ingredients:

4 medium size Tomatoes

1/4 tsp Timmur ko Dhulo (shezwan pepper powder)

4 flakes Garlic

2 Pcs Red chillies,

Salt to taste

Method :

Traditionally barbequed on coal fire, till slightly burnt on the skin and cooked inside and grinded on a stone platform with a stone grinder using hands.Which is called Silauta in Nepalese. If you don’t have coal fire system roast it on the pan.

Poleko golbhedako achar(Barbequed Tomato Pickle)

Poleko golbheda achar(Barbequed Tomato Pickle)

1) Heat the pan in medium flame add tomatoes and all the ingredients except salt and shezwan pepper powder.

2) Roast all ingredients along with  tomatoes till they  look cooked and burnt on the skin and water dries up.

3)Let it cool for 10 minutes and grind them in the mixer along with  salt and Timmur (Shezwan pepper).

4)Serve with rice, roti ,pulao or momos.

Chamal ko Gilo Roti

Chamal ko Gilo Roti

Ingredients:

2 cups Rice flour

1 onion finely chopped

2 green chillies finely chopped

3 tbsp green coriander chopped

1 tbsp Cumin seeds

½ tsp turmeric powder

Water 2 cups or as per your need how thin or thick you want the batter to be.

Oil or pure ghee  for frying

Salt to taste

 

Method:

1) Mix all the ingredients in a large bowl with water, as per your need (how thin or thick you want the batter to be) should not be watery.

2) Heat a flat fry pan or tawa, add 1 Tbsp refined oil or ghee.

3) Add about one serving spoon mixture to the fry pan and spread it a little with back of the serving spoon.

4) Let it cook in medium heat till it is golden brown on one side.

5) Once it is golden brown turn it with a flat spatula, let it cook till it is brown on the other side.

6) Serve with cooked tomato pickle, or any vegetables and salads.

Sikarni

Sikarni (Nepalese Yogurt Pudding)

Ingredients:

1 kg yogurt hung over night or at-least 5 hours in a Muslin cloth.
1/2 cup granulated sugar
1/4 tsp cinnamon powder
¼ tsp green cardamom powder
1 tbsp almond finely sliced
1 tbsp pistachios finely sliced
1 pinch saffron

Method:

1) In a bowl add the hung yogurt and add sugar.
2) Mix till sugar dissolves.
3) Add cinnamon and cardamom powder, mix well.
4) Refrigerate for about an hour.
5) Garnish with almonds, pistachios and saffron.

Tips:Fruits such as Mango, Orange, Banana, Lichee can be added.

Mula ko Achar

Mula ko Achar( Radish Pickle)

Ingredients:
3 large white radish cut in to ½ inch cubes
50 gm brown mustard seeds roasted and powdered
10 green chillies sundried for 2 hours and slit
1tsp shezwan pepper corns roasted and powdered
1 cup mustard oil
1 tsp turmeric powder
1 tsp chilli powder
Bottles to store the pickle
Salt to taste

Mula ko Achar( Radish Pickle)

Mula ko Achar( Radish Pickle)

Method:
1) Take a big bowl and put radish.
2) Add mustard powder, green chillies, shezwan pepper corn powder, turmeric powder, chilli powder and salt.
3) Pour half of the oil and mix the ingredients using your hands, add the remaining oil if needed, it should be mixed well.
4) Put the mixture in the bottle.
5) Put the bottle in the sun for 3 to 5 days.
6) Now the pickle is ready to eat.

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.

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