Easy Snacks: Nepali Chatpate Recipe!!

Every Nepali who went to college/school in Nepal knows what this recipe is! Chatpate is quick and extremely easy to prepare. It is mainly popular within students for overnight studies. I and my friends used to make this often during our board examinations. Sour, spicy and the fact that it requires no cooking must be the reason for it being so famous. Here you go guys, follow the step by step process to prepare this easy Nepali snack :)

Super Good :x

Prep time: 10mins Cook time: 0min(s) Total time: 10mins  

Things you will need:

• Wai Wai Noodles (2 packet)
• Spicy Mixture (Dalmot) (1 cup)
• Onion (1 small, finely chopped)
• Chat Masala (2 tea spoons)
• Tomato (1 small, finely chopped)
• Cilantro (3 table spoons, finely chopped)
• Serrano Peppers/Green Chilies (1-2, finely chopped)
• Flattened Rice (1 cup)
• Puffed Rice (1 cup)
• Lime Juice (2 table spoons)

Directions:

1. On a large bowl add all of the above mentioned ingredients. 
2. Mix well.
3. Enjoy the yumminess!! :)

Khadeko Mulako Achar (Pickled Radish) Recipe: No cooking required!!

Another authentic recipe from Nepali cuisine! Almost every Nepali around the globe is familiar with this dish because it is so popular in Nepal. I remember my mother pickling radishes and other vegetables often. It used to be delicious!! Since, I do not get to visit home whenever I want and customs do not allow me to bring achar inside the United States, I had to learn to make one. Good thing is we get radishes here and this recipe is super easy to prepare. People have different ways to make this recipe and below is the way I prefer :) Also, if you want something that can be eaten right away. Click here for Radish Peas Salad (Pickle) Recipe.

Super Good >:D<

Prep time: 1hrs 15mins Cook time: 0min(s) Total time: 1hrs 15mins 

Things you will need:

1. Radishes (2, large, thickly sliced. Refer to the picture to get an overview)
2. Serrano Pepper/Green Chilies (9-11, sliced in half)
3. Raw black Mustard Powder (1/2 cup)
4. Turmeric powder (1/2 table spoon)
5. Salt (According to taste)
6. Red Chili Powder (2 table spoons)
7. Oil (1 cup)

Directions:

• On sliced radishes, add around 3 table spoons of salt. Mix well and leave it aside for an hour.
• After an hour, you will see excess water coming out from the mixture. Throw away the excess water.
• Add little (around 1/2 table spoon ) salt, this time. Also add all of the remaining ingredients mentioned above.
• Mix well and start bottling. The mixture in the bottle should fit tightly. There should not be any gap. Therefore, press hard as you put the mixture inside the bottle.
•  Once bottling part is done, put the bottle outside in the sun or wherever in the kitchen for 2 weeks. I just left it on my dining table.
• Refrigerate it for 1-2 days before you actually eat. I use this technique because these kind of pickle can get overly sour if just let outside. Refrigerating the pickle makes the taste fresh as well as sourness is maintained at the optimum level. Also, this technique is good for those who have throat issues. 
• Khadeko Mula ko Achar is ready to eat. Enjoy with your regular meal :) 

Black Chickpeas and Potato Curry Recipe!!

Another basics of Nepali cuisine! Most of the time due to busy schedule, I end up making easy and everyday Nepali dishes. Not only they are super easy to prepare, they are also so easy to pack and i often end up taking leftover curries to work next day for lunch. Like Lauka and Cauliflower, Black chickpeas curry is quick and simple to cook and also is one of my favorites. I was literally jumping and shouting in Indian store the other day, when I saw Black Chickpeas and while making this curry, I got so many memories associated with my friends and family back home in Nepal :) Happy cooking everyone!!

Good Luck (*)

Prep time: 5min(s) Cook time: 20min(s) Total time: 25min(s) 

Things you will need:

1. Black Chickpeas (1 and 1/2 cups)
2. Potato (2 medium sized, cut in cube sizes)
3. Onion (1 medium sized, thinly sliced)
4. Serrano Pepper/ Green Chilies (1-2, sliced)
5. Tomatoes (2, finely chopped)
6. Cumin Seeds (1/2 tea spoon)
7. Fenugreek Seeds (1/2 tea spoons)
8. Turmeric Powder (1/2 tea spoons)
9. Salt (according to taste)
10. Ginger-Garlic paste (1 table spoon)
11. Cumin-coriander powder (1 table spoon)
12. Red Chili powder (1/2 table spoon)
13. Oil (3 table spoons)
14. Water (3 cups)

Directions:

• Soak black chickpeas overnight and next day wash it thoroughly before cooking.
• On a pressure cooker, heat oil and add fenugreek and cumin seeds. Fry until brownish black.
• Add onion and Serrano pepper. Fry until golden brown.
• Now add black chickpeas, potato, salt and turmeric. Stir, cover and cook for 5-6 minutes.
• Add tomato, ginger-garlic paste, cumin-coriander and red chili powder. Stir well and on a medium heat cover and cook for another 5-6 minutes.
• Add water and stir. Close the pressure cooker lid and cook it on a medium heat until it whistles thrice. 
• Done, enjoy with rice, bread or flattened rice >:D<

Lauka (Calabash/Opo-Squash)- Potato Curry Recipe!!

After cauliflower curry (Recipe), here is another basic yet delicious Lauka (Calabash/Opo-Sqaush) Curry recipe. I prepare lauka in ghee/butter instead of oil because I find it more tastier this way. I also mix potato and green peas in this recipe to make the gravy texture and love it with rice/bread. So, here you go guys, enjoy the step by step process to prepare the very authentic lauka curry.

So good! :x

Prep time: 5min(s) Cook time: 25min(s) Total time: 30min(s) 

Things you will need:

1. Calabash/Opo-squash (1 medium sized, diced)
2. Potatoes (2 medium sized, diced)
3. Green Peas (1 cup)
4. Red/Green Chilies (2)
5. Tomatoes (2 medium sized, finely chopped)
6. Onion (1 medium sized, finely sliced)
7. Fenugreek seeds (1 tea spoon)
8. Mustard seeds (2 tea spoons)
9. Cumin seeds (1 tea spoon)
10. Butter/Ghee (3 table spoons)
11. Salt (according to the taste)
12. Turmeric powder (2 tea spoons)
13. Cumin-Coriander powder (1 table spoon)
14. Red chili powder (1/2 table spoon)
15. Ginger-Garlic paste (1 table spoon)
16. Water (4-5 cups)

Directions:

• Heat ghee/butter in a pressure cooker. Add red chilies, fenugreek, mustard and cumin seeds. Fry until seeds are golden brown.
• Add onion and fry until golden brown.
• Add diced potato, green peas, lauka, salt and turmeric. Cover and cook for 5-8 minutes.
• Add tomatoes, ginger-garlic paste, cumin-coriander and red chili powder. Stir properly and cover and cook for another 5 minutes. Heat should be set on medium.
• Add water and close the pressure cooker lid and cook the food until it whistles twice. Make sure to set the heat on medium.
• Open the lid and serve hot with either rice or bread :)

Chicken Chow Mein Recipe!!

Friday finally!! Today was a long day at work for me. Tired and exhausted me had no energy to fix anything complicated. So, I decided to make Chicken Chow Mein/Lo Mein (i do not find any difference). Husband was ready to help in chopping vegetables needed for this dish and I was ready for a stir fry. Before, moving to the States, I didn't even know Chow Mein was a Chinese dish =)) I know right! I always thought it was a Nepali dish :) I think it was because we get it every where and is often prepared at households. Whatever, let's get to the point and start cooking!

Yummy Thing (*)

Prep time: 10min(s) Cook time: 10min(s) Total time: 20min(s)

Things you will need:

• ·      Spaghetti (200 grams)
•     Chicken Breast (150 grams)
• ·      Any kind of mixed vegetables (2-3 cups. Note: you can use mixed vegetables packet found in stores or just chop different vegetables available in your refrigerator like I did)
• ·      Chili Sauce (2 table spoon)
• ·      Sriracha Sauce (1 table spoon)
• ·      Hing (Asafoetida) (1 tea spoon)
• .   Oil (1/2 cup)
• ·      Soy sauce (1/2 cup)

     Directions:

          1. Boil water and blanch spaghetti. Keep it aside. 

          2. Heat oil and fry chicken until golden brown. 

          3. Add mixed vegetables. Stir and cook for 2-3 minutes.

          4. Add spaghetti, chili, Sriracha, soy sauce and hing.

          5. Stir and cook for another 6-8 minutes.

          6. Done!! Serve hot :)

Gundruk (Shinki) and Bhatmas Sadeko Recipe!

Today my kitchen was filled with aroma of our national food "Gundruk." Gundruk is a traditional Nepali dish made out of fermented leafy vegetables. It has slightly sour taste and is extremely delicious. Gundruk curry and achar are very popular in almost every region of Nepal. I personally like achar of it, especially when combined bhatmas. Like Masaura (Recipe Here), I had packed some when I was home. Without any further discussions, below are the steps for easy Gundruk achar :) Also, click here for the regular Bhatmas Sadeko Recipe. and click here for Gundruk and Tarul Curry Recipe.

Feeling at Home :x

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

Things you will need:

1. Gundruk (1 and half cups)
2. Cilantro (Finely chopped, half cup)
3. Onion (finely chopped, half cup)
4. Serrano Pepper (1, finely sliced)
5. Tomato (1 medium, finely chopped)
6. Ginger (1 table spoon, finely chopped)
7. Garlic (1 table spoon, finely chopped)
8. Red Chili Powder (1/2 table spoon)
9. Salt (according to the taste)
10. Timur Powder (2 tea spoons, optional)
11. Soybeans (1/2 cup)
12. Oil (3 table spoons)
13. Lime Juice (1 table spoon)
14. Cumin-Coriander Powder (2 tea spoons)

Directions:

• Heat oil and fry soybeans.
• Take out soybeans and in the same remaining oil fry gundruk. Gundruk tend to burn fast so be careful.
• On a large bowl combine fried soybeans and all of the above mentioned ingredients.
• Mix well.
• Done! simple as that >:D<

Portobello Mushroom in Coconut Sauce Recipe!!

Today I tried making mushroom in a different way. I usually cook mushroom the way I prepare other Nepali curries. But since it was Saturday and energy wise I was super hyper, I decided to become creative. I was kinda nervous at first but slowly I got to the end result, which was out of this world. Super Delicious @-) !! I, for sometimes will not bother to treat mushroom like in the past because from yesterday Nepali Tummy way of cooking mushroom has become my favorite ;) ;) Here you go guys, try this yummy recipe by following the steps shown below.

End Results: Yumtastic ;;)

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

Things you will need:

1. Portobello or any kind of Mushrooms (1 packet, 85g, sliced)
2. Butter (4 table spoons)
3. Coconut milk/Regular milk (3 cups) Note: You can also blend coconut powder with regular milk like I did.
4. Ginger (1 table spoon)
5. Garlic (3 large cloves)
6. Serranno Pepper or green chilies (1-3)
7. Minced garlic (half table spoon)
8. Green Peas (1 cup)
9. Onion (1 medium, thinly sliced)
10. Tomatoes (2 medium, finely chopped)
11. Red Chilies (whole, 3 (optional))
12. Cumin-Coriander powder (1/2 table spoon)
13. Red Chili Powder (1/2 table spoon)
14. Turmeric Powder (1/2 tea spoon)
15. Salt (according to taste)
16. Schezwan Pepper Powder (timur) (1/2 table spoon, (optional))
17. Cumin seeds (1/2 tea spoon)
18. Fennel seeds (1/2 tea spoon)

Directions:

• Bring water to boil and add sliced mushroom. Let it shimmer slightly. Drain the water and keep mushroom aside.
• Blend coconut powder, milk  ginger and garlic OR  if you have coconut milk, just blend coconut milk with ginger and garlic.
• Heat 3 table spoon of butter and fry fennel and cumin seeds until it is golden brown. Make sure heat is in between low to medium.
• Add onion, peas and Serrano pepper. Cover and cook for 5 minutes. Heat should be on the lower side.
• Add tomato, salt, turmeric and cumin-coriander powder. Stir, cover and cook on same heat for another 5-6 minutes.
• Add mushroom and the blended mixture. Stir well and add red chili and Schezwan Pepper Powder (timur). Stir again and on lower heat cover and cook for another 7-9 minutes. 
• Mushroom is done. 
• Heat butter and add minced garlic and red chilies. Fry it until golden brown. Pour it over the mushroom curry.
• Cover everything for another 2-3 minutes.
• Mushroom curry is ready to serve. Enjoy with rice or bread :)

Masaura (Sun-dried Vegetable Balls) Curry Recipe!!

Masaura is a sun-dried vegetable balls made out of black lentil paste and minced vegetables. Masaura is extremely popular in Nepal and for us who live abroad, it is a once in a while thing. Whenever, I visit Nepal, I always make sure to pack some. Out of so many authentic Nepali dishes, Masaura curry is one of my favorites and I especially enjoy it with plain white rice. If you have Masaura and are wondering how to fix it, below is the step by step process :) 

Authentic (*)

Prep time: 5min(s) Cook time: 20min(s) Total time: 25min(s)   

Things you will need:

• Masaura (1 and 1/2 cup)
• Potato (Medium sized, cut in cube size, 2)
• Turmeric Powder (1/2 tea spoon)
• Salt (according to taste)
• Red Chili Powder (1/2 table spoon)
• Cumin-Coriander powder (1/2 table spoon)
• Ginger-Garlic Paste (1/2 table spoon)
• Tomatoes (Medium sized, 3, finely chopped)
• Fenugreek Seeds (1/2 tea spoon)
• Cumin Seeds (1 pinch)
• Oil (1/2 cup to fry Masaura and 1/2 cup for curry)
• Serrano Pepper/ Green Chili (1-2, finely chopped)
• Water (3 cups)
• Cilantro (2 table spoons)
• Timur Powder (1/2 table spoon, optional)

Directions:

• Heat oil and fry Masaura until red and crispy. Make sure to stir as you fry because Masaura tend to burn pretty quickly.
• On a separate pan add oil for curry. Add cumin and fenugreek seeds. Once seeds are golden brown add potato and green chilies. Fry until golden brown.
• Add fried masaura, salt, turmeric powder and stir properly. Cover and cook on a low to medium heat for 5 minutes.
• Add tomato, cumin-coriander powder, ginger-garlic paste, timur and red chili powder.
• Stir, cover and cook for another 5 minutes.
• Add water and stir well. Cook on a medium heat and let the mixture boil. Turn off the stove once you get the desired gravy consistency. Sprinkle finely chopped cilantro for garnishing.
• Done!! Simple as that >:D<