Wednesday, March 26, 2014

Simple Daily Nepali Meal Recipe!! :)

Today I and my friends were talking about the food in "Thakali" restaurants back home. Seriously, they make the best regular Nepali meal. If you used to or still travel frequently in Nepal then you know what I am talking about. Anyways, I was craving so bad and was able to recreate "Thakali" meal, the ones seen in roadside restaurants in Nepal. The difference is that I did not include chicken/mutton curry and a vegetable gravy they serve. Here you go everyone, treat yourself a wonderful meal :)

Yummm!!! :)

Prep time: 20min(s) Cook time: 40min(s) Total time: 60min(s) 

Things you will need for Black Lentil (Kalo Dal) Soup:                                                           
*Black Lentil (1 and 1/2 cup, thoroughly washed)
*Ginger Paste (1 table spoon)
*Ghee (2 table spoons)
*Salt (according to taste)
*Turmeric Powder (1 tea spoon)
*Oil (1 tea spoon)

* Add All of the above mentioned ingredients except ginger paste and ghee in a pressure cooker. On a medium heat, cook until it whistle four times.
* After lentil is cooked, add 3-4 cups of water and stir well. Add ginger paste and ghee and cook it without the lid for 5 minutes on a medium heat.
*Black Lentil Soup is Done.

Things you will need for Spinach Greens Stir Fry:
*Spinach (1 bunch, cleaned)
*Ginger-garlic paste (2 tea spoons)
*Cumin-Coriander powder (1/2 table spoon)
*Serrano pepper/Green Chilies (1-2, finely sliced)
*Turmeric (1 tea spoon)
*Salt (according to taste)
*Cumin Seeds (1 tea spoon)
*Oil (1 table spoon)

*Heat oil and fry cumin seeds until brownish black. Add ginger-garlic paste. Stir well and add spinach greens.
*Add all of the remaining ingredients and stir again. Cook it for 3-5 minutes.

Things you will need for Spicy Potato Fries:
*Medium Sized Potatoes (4, peeled and thinly sliced)
*Cumin Seeds (1 tea spoon)
*Fenugreek Seeds (1 tea spoon)
*Cumin-Coriander powder (1 table spoon)
*Ginger (1 table spoon)
*Red Chili powder (1/2 tea spoon)
*Dried Red Chiles (2-3)
*Turmeric (1 tea spoon)
*Salt (according to taste
*Oil (4 table spoons)

*Heat Oil and fry cumin and fenugreek seeds until it becomes brownish black. Add ginger and dried red chili. Cook for 40 seconds. 
*Add Potatoes and all of the above remaining ingredients. Stir occasionally and cook until potatoes turn out red and crispy.

Things you will need for Tomato Chutney (Golbheda ko Achar)
*Medium sized tomatoes (3 boiled)
*Serrano pepper/Green Chili (1/2-1)
*Timur Powder (1/2 table spoon)
*Ginger (1/2 tea spoon)
*Garlic (2 cloves)
*Salt (according to taste)
*Lime juice (1-2 table spoons)

*On a blender, liquefy all of the mentioned ingredients.
*Tomato Chutney is ready.

Have a wonderful day everyone >:D<

Monday, March 24, 2014

Fried Dal (Lentil Soup) Recipe!!

Again one of those cold days here in the Midwest. It looks like spring is going to be a stranger this year. Anyways, at least there is food from which I can feel the warmth of summer days. Today, I made lentil soup, which is also called (Fried Dal) in Nepali. The extra ingredient I added was Basil. I do not now what it is but I am obsessed with Basil. The smell, taste, texture and just everything about it. There are several other ways to make lentil soup (Fried Dal) and here is how I prepare:

Oh!! Yumminess :D

Prep time: 10min(s) Cook time: 25min(s) Total time: 35min(s) 

Things you will need:

  • Any Yellow Lentil (1 and 1/2 cup)
  • Onion (1 medium sized, finely chopped)
  • Serrano Pepper (1, finely chopped. OPTIONAL)
  • Basil Leaves (3-4)
  • Ghee/Butter (2 table spoons)
  • Tomato (2 medium sized, finely chopped)
  • Cumin Seeds (1 tea spoon)
  • Fennel Seeds (1 tea spoon)
  • Mustard Seeds (1 tea spoon)
  • Cumin-Coriander Powder (1 table spoon)
  • Ginger-Garlic Paste (1/2 table spoon)
  • Turmeric (1 tea spoon)
  • Oil (1 tea spoon)
  • Salt (according to taste)
  1. On a pressure cooker, add lentil and wash it 2-3 times. Add water and measure with your fingers (2 inches). Also add salt, 1/2 tea spoon turmeric powder and oil. Close the cap and cook it on a medium heat until it whistles thrice.
  2. Once, lentil is cooked, add water (according to the consistency you desire) and stir properly. 
  3. Heat Ghee/Butter and add basil leaves, fennel, cumin, and mustard seeds. Once seeds look brownish black add onion and Serrano pepper. Fry until golden Brown.
  4. Add tomato, coriander-cumin powder, ginger-garlic paste and remaining turmeric powder. Stir well and cook for 5-7 minutes. 
  5. Pour lentil onto the pan mixture and stir well. Cook on medium heat for 6-8 minutes.
  6. Serve with rice or bread :)

Thursday, March 20, 2014

Mint Chuntney Glazed Deep Fried Chicken Gizzard Recipe!!

Do you guys remember bhutuwa/bhuttan (deep fried goat/buff intestines and different parts of stomach)? Ah! it used to be one of my favorites. Unfortunately, I do not see grocery stores selling those here in the United States. I sometimes crave bhutuwa so much that I substitute it with chicken gizzard. Back home, my mother always accompanied yellow peas when making bhutuwa. That seriously was the best bhutuwa I have ever tasted. Anyways, the substitute works and tastes equally good. Here you go guys enjoy this crispy delish :) 

Good Luck :)

Prep time: 10min(s) Cook time: 30min(s) Total time: 40min(s) 

Things you will need:

  • Gizzard (1 packet or 2lbs, boiled and cut in 1 inch sizes)
  • Yellow peas (2 cups, soaked overnight and washed thoroughly)
  • Serrano Pepper (1-2, finely chopped)
  • Onion (1 medium sized, finely chopped)
  • Cumin Seeds (1 tea spoon)
  • Fennel Seeds (1 tea spoon)
  • Oil (1/2 cup)
  • Cumin-Coriander Powder (1 table spoon)
  • Meat Masala (1 table spoon)
  • Turmeric Powder (1 tea spoon)
  • Salt (according to taste)
  • Red Chili Powder (1/2 table spoon)
  • Ginger-Garlic Paste (1 table spoon)
For Mint Chutney (Things you will need and directions):
  • Tomatoes (2 medium sized, boiled and peeled)
  • Garlic cloves (2)
  • Fresh mint leaves (3 table spoons)
  • Salt (according to taste)
  • Lime juice (1 table spoon)
  • Serrano Pepper (1)
  • Blend everything. Mint Chutney is ready.
Directions for Gizzard:
  1. Heat oil and fry cumin seeds, fennel seeds, onion and serrano pepper until golden brown.
  2. Add yellow peas, boiled gizzard and all of the above mentioned ingredients.
  3. Fry until red and crispy.
  • On a serving plate add desired quantity of gizzard fry and drizzle mint chutney on top.
  • Enjoy with rice or flattened rice.

Monday, March 17, 2014

Blackened Crispy Tilapia Taco Recipe!

A while back if you guys remember, I had made Mustard Tilapia Curry (Recipe Here). I had purchased a jumbo bag of Tilapia and since my last post I haven't had the chance to play with it. I love trying out food from different ethnic backgrounds and at the same time I like being creative by giving dishes my own personal touch of flavors. I had to get rid of tilapia from my freezer and therefore I decided to make an easy Blackened Crispy Tilapia Taco. Just a FYI, you can use any fish (boneless) and replace chapati in place of tortillas. Here you go guys, this seriously is one of the most delicious recipe I have ever created and this was my first try :) Also, if you like watching instead of reading then please watch the video posted below :D

 Good Luck *-:)

Prep time: 15min(s) Cook time: 10min(s) Total time: 25min(s) Serves: 5

Things you will need:

  • Tortilla Wrap or Chapati (5, in between small to medium size)
  • Black Beans (any beans will work, 1 cup)
  • Onion (1/2 medium sized, finely chopped)
  • Cilantro (1/2 cup)
  • Salt (according to taste)
  • Oil (4 cups)
  • Ranch (2 table spoons)
  • Tialpia or any boneless fish (3-4 fillets)
  • Lime Juice (2 table spoons)
  • Fresh Lime (1, medium sized, sliced)
  • Avocado (1, skip this if it is unavailable in your area) 
  • Corn Flour (2 table spoon)
  • Serrano pepper/Green Chilies (1-2, optional, finely chopped)
  • Cumin-coriander powder (1 table spoon)
  • Red Chili Powder (1/2 table spoon)
  • Tomatoes (2 small, finely chopped)
  1. On a large bowl add fish, cumin-coriander powder, red chili powder, lime juice, corn flour and 1-2 pinches of salt. Mix it well and marinade for 5 minutes.
  2. Once it is properly marinaded, cut it in small cube sizes and fry until dark golden brown.
  3. In the mean while, on a large bowl add black beans, tomatoes, Serrano pepper, onion, cilantro and ranch. Give everything a good mix.
  4. Now slightly pan heat flour tortillas to give it a nice fresh taste.
  5. To finish up, on tortilla add beans mixture first and then add deep fried fish. Top it with fresh avocado and sliced limes. 
  6. DONE!! Simple but tastes great :D

Sunday, March 16, 2014

Easy Strawberry Mojito Recipe!

People are non-stop posting pictures of festival of colors Fagu Purnima (Holi) on facebook. Not only super jealous, I am super sad because after Tihar, this used to be my favorite festival with friends and family. After moving to States, its been almost five years, I haven't celebrated Fagu Purnima. Ahh!! the downside of living abroad :( To create the vibe of this festival, I made an alcohol related drink called "Mojito." On Fagu Purnima with colors people back home also drink all sorts of hard drinks and go crazy :D I am not fond of hard drinks that much but I like mixed ones. So, here you go everyone, not crazy but get ready for getting tipsy :)
Happy Fagu Purnima (Holi) everyone :x

Prep time: 15min(s) Cook time: 10min(s) Total time: 25min(s) Serves: 2   

Things you will need:

  • Fresh Strawberry Juice (1 and half cup)
  • Fresh Mint (1/2 cup)
  • Key Limes (2 medium sized)
  • Vodka or any alcohol concentrate (3 shot glasses)
  • Water (1 cup; skip if you want drink to become strong)
  • Sugar (3 table spoons)
  1. Make juice out of fresh strawberries in a juicer. If you do not have juicer then simply blend strawberries and sift to remove pulps.
  2. On a big bowl mash fresh mints, limes, and sugar.
  3. Add strawberry juice and vodka. Mix everything well.
  4. Transfer the mixture in a serving glass. Add ice cubes and that's it.
  5. Refresh Yourself :)