Saturday, June 28, 2014

Chayote Squash (Ishkus) Curry Recipe!!

Another basics, for dinner! One of those busy days at work and energy-less me ~X( In such situation, I always opt for basic curry, which is super quick and easy to cook and delicious at the same time. In days like today, I thank Nepali cuisine for having so many easy basic curries or I should rather thank my mother for teaching me so many basics when it comes to easy cooking :) Let's get started and good luck!
Yumm!!! :x

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

Things you will need:
  • Chayote Squash (2-3, peeled and diced)
  • Potato (2, medium sized, peeled and diced)
  • Oil (3 table spoons)
  • Fennel seeds (1 tea spoon)
  • Fenugreek seeds (1 tea spoon)
  • Cumin seeds (1 tea spoon)
  • Onion (1 medium sized, thinly sliced)
  • Serrano Pepper/Green Chilies (1-3, finely chopped)
  • Turmeric powder (1 tea spoon)
  • Cumin-Coriander Powder (1 table spoon)
  • Ginger-Garlic paste (1 table spoon)
  • Red chili powder (1/2 table spoon)
  • Schezwan (Timur) powder (1/2 table spoon, OPTIONAL)
  • Tomatoes (2, finely chopped)
  • Salt (according to taste)
  • Water (1 cup)
  1. Heat oil and fry fenugreek, fennel and cumin seeds until brownish black.
  2. Add onion and Serrano pepper and fry until golden brown.
  3. Add potato, squash, salt and turmeric powder. Cover, stir and cook for 8-9 minutes. Heat should be on medium.
  4. Add tomatoes and all of the remaining ingredients. Stir, cover and cook for another 5-6 minutes.
  5. Add 1 cup water. Stir and cook for additional 2 minute.
  6. Done!! Enjoy with rice or bread :)

Monday, June 23, 2014

Chatamari Recipe!! :)

Chatamari is a very popular Newari dish in Nepal. It is widely available in most of the restaurants in Kathmandu. Being from Terai region of Nepal, I had neither tasted this dish nor had I seen. I used to hear people admiring the taste but never bothered to get/make one, when I was back home. Since, these days I am trying to make myself better in cooking, I often try new dishes, while enhancing the basic ones. I was watching a documentary where they were showing Kathmandu and at the same time were describing foods available there. Chatamari was one of them! I was kinda hesitant to attempt at first but then I decided to give it a try. And turns out, this dish seriously is one of the best dishes I have ever made :) Yes my first try but definitely not the last! Here you go guys, enjoy Nepali Tummy version of Chatamari :x Also, click here for Bara Recipe.
Happy Cooking Everyone!! :)

Prep time: 6min(s) Cook time: 40min(s) Total time: 46min(s) Yield:4-5     

Things you will need:
  • Rice Flour (3 cups)
  • Eggs (6-7)
  • Ground Meat (1cup from the packet)
  • Cilantro (4 table spoons, finely chopped)
  • Cumin-Coriander Powder (1/2 table spoon)
  • Salt (according to taste)
  • Oil (4 table spoons)
  • Shredded Cheese (4 table spoons)
  • Onion (1/2 medium size, finely chopped)
  • Red chili powder (1/2 table spoon)
  • Serrano Pepper/Green Chilies (1-2, finely chopped)
  • Schezwan Pepper/Timur Powder (1/2 table spoon, Optional)
  • Ginger-Garlic Paste (1 table spoon)
  • Turmeric Powder (1 tea spoon)
  1. On a deep dish add rice flour, and a pinch of salt. Batter should be more on the thinner side but not very watery. 
  2. On another deep dish, add ground meat, cilantro, onion, cumin-coriander powder, turmeric powder, red chili powder, schezwan pepper powder, salt, ginger-garlic paste and 3 eggs. Mix well.
  3. Heat one table spoon of oil and pour the batter. On top of batter, add meat mixture from step 2. 
  4. Break a whole egg on top. Cover and cook on a medium heat for 7-8 minutes. Do not flip. 
  5. Add 1 table spoon of cheese at the end and cover for couple of seconds, before transferring Chatamari to serving plate.
  6. Repeat the same process for remaining batter. 
  7. Chatamari is done!! Enjoy with Bhyatal (Recipe here) or Chukauni (Recipe here) >:D<

Wednesday, June 18, 2014

Rice Pan Cakes Recipe!!

Today I made these easy Rice Pan Cakes, which we used to have often back home. My mum used to make these for breakfast and I always loved it with morning tea. When I saw rice flour in the Indian store yesterday, I got an idea of posting recipe of simple, quick and extremely delicious Nepali Rice Pan Cakes. Let's start cooking everyone :)
Super good :D

Prep time: 2min(s) Cook time: 30min(s) Total time: 32min(s) Yield:4-5    

Things you will need:
  • Rice Flour (4 cups)
  • Ghee (5 table spoons, for total pan cakes)
  • Sugar (4 table spoons)
  • Ground Cloves (1 tea spoon)
  • Ground Black Pepper (1 tea spoon)
  • Raisins (3 table spoons)
  • Cardamom Powder (1 table spoon)
  1. On a large bowl, add all of the above mentioned ingredients except ghee.
  2. Add water and make the batter. Batter should be more on the thinner side but not very watery. Refer to the picture above. Mix everything well.
  3. Heat 1 table spoon of ghee and carefully pour the batter. Cover and cook on a heat between medium to high for 4 minutes. Flip the cake and cook for another 4 minutes. 
  4. Continue to repeat the same process for the remaining batter. 
  5. Once you are done enjoy the yumminess with tea/coffee or any kind of curry >:D<

Monday, June 16, 2014

Crispy Mustard Bamboo Shoot Recipe!!

I already have a recipe for the very famous Bamboo Shoot Curry (Aloo Tama (Recipe Here)). Back home, my mother used to make Bamboo Shoots two ways. One used to be the regular curry and other is the dish that I am posting recipe of. I honestly love both ways equally. Here you go guys, enjoy this simple yet extremely delicious Crispy Mustard Bamboo Shoot Recipe :)
So Authentic :x

Prep time: 1min(s) Cook time: 15min(s) Total time: 16min(s)    

Things you will need:
  1. Sliced Bamboo Shoots (1 can)
  2. Raw Black Mustard (2 table spoons)
  3. Red Chilies (2)
  4. Fenugreek Seeds (1 tea spoon)
  5. Cumin Seeds (1 tea spoon)
  6. Ginger-Garlic Paste (1 table spoon)
  7. Turmeric Powder (1/2 tea spoon)
  8. Red Chili Powder (1/2 table spoon)
  9. Cumin-coriander Powder (1 table spoon)
  10. Schezwan Pepper/Timur Powder (1 table spoon)
  11. Salt (according to taste)
  12. Oil (3 table spoons)
  • Heat oil and add red chilies, mustard, cumin, and fenugreek seeds. Fry until golden brown. 
  • Add Bamboo Shoots and all of the remaining ingredients. Stir and fry on a heat between medium to high for 10-12 minutes.
  • Done!! Simple as that! Enjoy with rice or bread :)

Thursday, June 12, 2014

Nepali Style Tofu Chili Recipe!!

Something new in the kitchen again! I do not cook Tofu that often. Maybe it is because I am so used to cooking Paneer (Recipe Here) whenever I want something vegetarian. You might be wondering, why am I comparing something that is so different with each other. It is because of the way I cook these two. For me, Nepali way of making tofu and paneer are same. However, in this post you will see I have made Tofu in a different way. I sometimes like to become creative and when I am, the outcome always is awesome :) Here you go guys, enjoy this easy way to treat Tofu.
Superb >:D<

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

Things you will need:
  • Tofu (1 packet)
  • Soy Sauce (3 table spoons)
  • Teriyaki Sauce/Any Teriyaki flavored Marinading Sauce (1/2 cup)
  • Red Chili Paste (2 table spoons)
  • Dried Red Chilies (2-3)
  • Garlic (4-5 cloves, finely sliced)
  • Ginger (1 table spoon, minced)
  • Garlic (1 table spoon, minced)
  • Oil (4 table spoons)
  • Green Peas (1/2 cup)
  • Red bell pepper (1/2, thickly chopped)
  • Green bell pepper (1/2, thickly chopped)
  • Celery (1, cut in inches)
  • Onion (1/2, finely chopped)
  • Butter (2 table spoons)
  1. Preheat oven on 400 degrees. In the meantime, cut tofu in cube sizes. Add corn flour and 1 tea spoon oil. Mix well and bake it in the oven for  15 minutes. Note: You can fry tofu, if do not want/have oven.
  2. Heat oil and add sliced garlic and dried red chilies. Fry until golden brown.
  3. Add onion, peas, red chili paste, teriyaki and soy sauce. Stir and add baked tofu, celery, green and red peppers. Stir again and cook on a medium heat for 6-8 minutes.
  4. In the meanwhile, heat butter and add minced ginger and garlic. Once golden brown, pour it to the tofu teriyaki mixture.
  5. Done!! Serve hot with rice :x

Monday, June 9, 2014

Mustard Eggplant Curry Recipe!!

Monday as usual is a lazy day for me and therefore here I have another basics from Nepali Cuisine. Back home my mother used to make Eggplant Curry often and in this post, I am trying to recreate the way my mother used to make Mustard Eggplant Curry. I have made this dish couple of time before and the outcome is pretty good :) Here you go everyone, below is the recipe of my favorite way to treat Eggplant:
Favorite :x

Prep time: 5min(s) Cook time:15min(s) Total time: 20min(s) 

Things you will need:
  • Eggplant (1.5 lbs, thickly sliced)
  • Onion (1 large, finely sliced)
  • Serrano Pepper/Green Chilies (2-3, finely chopped)
  • Raw Black Mustard Powder (2 table spoons)
  • Tomato (2-3, medium sized, finely chopped)
  • Cumin-Coriander Powder (1 table spoons)
  • Turmeric Powder (1/2 tea spoon)
  • Salt (according to taste)
  • Ginger-Garlic Paste (1 table spoon)
  • Ginger (2 table spoons, thinly sliced)
  • Cumin seeds (1 tea spoon)
  • Black Mustard seeds (1 tea spoon)
  • Fenugreek Seeds (1 tea spoon)
  • Lime Juice (2 table spoons)
  • Oil (4 table spoons)
  1. Heat oil and add fenugreek, cumin, and mustard seeds. Fry until brownish black.
  2. Add onion and sliced ginger. Fry until slightly golden brown.
  3. Add eggplant, salt and turmeric powder. Stir cover and cook on a small to medium heat for 5 minutes.
  4. Add tomatoes, Serrano pepper, ginger-garlic paste, mustard powder, lime juice and cumin-coriander powder.
  5. Stir (gently stir as eggplant break easily once cooked), cover and cook for another 8-10 minutes. Stir periodically. Heat should be in medium.
  6.  Done!! Easy as that. Enjoy with rice :) 

Friday, June 6, 2014

MOMOs if you do not own a Steamer (Part II): C-Momo (C Momo) Recipe!!

This post is Part II of the ways to make momos if you do not own a steamer. This recipe is made from Fried Momos (Click here for Recipe) and mixed vegetables. I love C Momo!! The reason might be the fact that I love stir fried vegetables and when combined with fried momos it becomes delicious. As they say, pictures speak thousand words, below are the pictures with step by step process to make C-Momo. Enjoy :)

Mmmm.... :x

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

Things you will need:
  • Fried Momo (8-10, Recipe Here)
  • Mixed vegetables (any kind of mixed vegetables will work)
  • Garlic cloves (4-5, finely sliced)
  • Red chili Paste/Sriracha Sauce (2 table spoons)
  • Tomato Ketchup (2 table spoons)
  • Soy Sauce (4 table spoons)
  • Oil (4 table spoons)
  1. Heat oil and fry garlic and mixed vegetables.
  2. Add fried momo, soy sauce, red chili paste and tomato ketchup
  3. Stir and cook on a heat between high and medium for 5 minutes.
  4. Done!! Serve hot and enjoy :D