The Very Basic: Cabbage Green Peas Curry Recipe!!

Dinner tonight was something easy and basic. I think everyone can cook Cabbage Curry. It is extremely simple and requires no effort. Most of you might know the ways to make this dish already but there are people who are constantly searching for easy recipes like this one. On a super lazy day like today I often make curries like this and eat it with either plain white rice or chapati. Even though Cabbage Curry (Banda ko tarkari) is extremely simple to make, it tastes amazing and goes well with everything. Here you go guys, today I present you the basics :)

Yumtastic >:D<

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

Things you will need:

• Cabbage (Small, cleaned and chopped randomly)
• Green Peas (2 cups)
• Red onion (1 small, finely sliced)
• Tomatoes (2 medium sized, finely chopped)
• Cumin Seeds (1/2 tea spoon)
• Fenugreek Seeds (1/2 tea spoon)
• Turmeric Powder (1 tea spoon)
• Cumin-Coriander Powder (1 table spoon)
• Red Chili Powder (1/2 table spoon)
• Ginger-Garlic paste (1 table spoon)
• Oil (3 table spoons)
• Serrano pepper/green chilies (2-3, finely chopped)
• Salt (according to taste)
• Water (2-3 cups)

Directions:

1. Heat oil and fry cumin and fenugreek seeds until brownish black.
2. Add onion and green chilies. Fry until golden brown.
3. Add cabbage, green peas, salt and turmeric powder. Stir, cover and cook on a heat between medium to high for around 7 minutes.
4. Add all of the remaining ingredients except water. Stir cover and cook for another 5 minutes.
5. Add water and stir. Cook for another 3-4 minutes on a heat between medium to high.
6. Done. Serve with rice or chapati :)

Nepali Style Fish Roast Recipe!!

Like Chicken Roast (Recipe Here), Fish Roast is another must have in many Nepali weddings and in several special occasions. Back home we have a specific fish (I do not remember the name on top of my head) of which roast is made. Unfortunately,  grocery stores where I live do not carry such Fish :( Therefore, I either use Tilapia or small King Fish as a substitute. When it comes to ingredients, I try to stay as close as possible with the process my mother used to follow. And yes sometimes I add Nepali Tummy twist to give some  the food some extra flavor :) Here you go guys follow this extremely simple recipe for Nepali Style Fish Roast.

Best :x

Prep time: 7min(s) Cook time: 20min(s) Total time: 27min(s)

Things you will need:

• Fish (9-10 pieces, King Fish or any kind of fish, thoroughly cleaned)
• Corn Flour (2 table spoons)
• Turmeric Powder (1 tea spoon)
• Salt (according to taste)
• Ginger-Garlic Paste (1 table spoon)
• Cumin-Coriander Powder (1 table spoon)
• Meat Masala (1 table spoon)
• Red Chili Powder (1/2 table spoon)
• Lime juice (2 table spoons)
• Oil (5 cups)

Directions:

1. Place cleaned fish on a plate. Add all of the remaining ingredients mentioned above except oil. Mix well and put in aside for 5-6 minutes.
2. In the meanwhile, heat oil and on a heat between medium and high fry fish until red and crispy.
3. Done!! Enjoy with Ketchup/hot sauce or any kind of chutney. Or for Nepali Style Golbheda ko Achar click: Recipe here

Chukauni Chow Mein (Noodles with Yogurt Potato Salad and Black Chickpeas) Recipe!!

Day before yesterday, my cousin sister had sent me a picture of Chukauni Chow Mein and after seeing that I could not resist myself from making it. This dish basically is mixture of Chukauni (Yogurt Potato Salad) and blanched spaghetti. This used to be one of the most popular dishes in our school canteen. As I was making this recipe, I had so many flashbacks and at the same time was able recreate something that I had eaten almost ten years ago :) To give it a small twist I added black chickpeas and tomato-scallion salad. Enjoy the step by step process below:

Fav then Fav now :)

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

Things you will need:

• First make Chukauni (Recipe Here)
• Black Chickpeas (2 cups, soaked overnight)
• Turmeric powder (1 tea spoon)
• Cumin-Coriander powder (1 table spoon)
• Red Chili Powder (1/2 table spoon)
• Oil (2 table spoons)
• Salt (according to taste)
• Green Chilies/ Serrano pepper (1-2. finely chopped)
• Sliced Ginger-Garlic (1 table spoon each, you can also used paste instead)
• Tomato (1 medium sized, finely chopped)
• Scallion/Green onion (3-4, finely chopped)
• Lime juice (2 table spoons)
• Spaghetti (2 cups, boiled and cleaned thoroughly)

Directions:

1. Heat oil and add ginger-garlic slices. Add black chickpeas, salt, turmeric, cumin-coriander, and red chili powder. Stir, cover and cook on a medium heat until it is properly cooked and is dry in consistency.
2. On a large bowl, add scallion/green onion, green chilies, tomato, pinch of salt, and lime juice. Mix well. 
3. On serving bowl, add a desired amount of spaghetti first, add chukauni (recipe here), fried chickpeas from step 1 and lastly add tomato-scallion salad from step 2. 
4. Done! Simple as that but tastes damn good :D

Black Eyed Peas-Potato Soup: Super Healthy :)

It is freezing outside :( This time summer did not last that long here in the Midwest. On days like this I crave for something warm, authentic and tasty at the same time. There are so many different ways to make Nepali soup and in my opinion it is because of the varieties of spices we have. Best thing is these spices are all natural and therefore will provide natural remedy to minor cold and cough. Here you go everyone, warm or cold, enjoy the step by step process to make Black Beans Potato Soup :D

Delicious :)

  

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

Things you will need:

• Black Eye Peas (3 cups, soaked overnight and thoroughly washed next day before cooking)
• Oil (1 tea spoon)
• Ajwain/Juwano Seeds (2 table spoons)
• Ginger  paste (2 table spoons)
• Turmeric powder (2 tea spoons)
• Salt (according to taste)
• Ghee (2 table spoons)
• Potatoes (2 medium sized, peeled, washed and diced)
• Cumin-Coriander powder (1 table spoon)
• Water (4-5 cups)

Directions:

1. On a pressure cooker add Black Eye Peas , salt, potatoes, turmeric, cumin-coriander powder, oil, and water. 
2. Close the pressure cooker lid and cook until it whistles four times.
3. Open the lid and stir.
4. Heat Ghee and fry Ajwain seeds until brownish black. 
5. Pour (Be extremely careful) over the cooked Beans mixture. Also add Ginger paste and stir couple of times.
6. Done!! Serve with rice, chapati or just eat as it is. Enjoy >:D<

Nepali Style Meatball Curry Recipe!!

Today for dinner I wanted to make something different but at the same time easy. So, I decided to make Nepali Style Meatball Curry. This recipe has been in my to-do list for a long time  now and finally I got to make it. Whenever, I make Momos (Recipe Here), if there is leftover filling, I simply make small balls and steam it.  After, doing so for couple of times, I came up with an idea of making a curry out of it. Here you go guys enjoy this easy yet extremely delicious Meatball Curry Recipe :)

Amazing :x

Prep time: 10min(s) Cook time: 35min(s) Total time: 45min(s)

Things you will need:

• Oil (4 table spoons)
• Ground Chicken/Pork/Beef (1 packet or 3 cups)
• Cumin seeds (1 tea spoon)
• Fenugreek Seeds (1 tea spoon)
• Fennel Seeds (1 tea spoon)
• Cinnamon Stick (1, halved)
• Dried Red Chilies (2-3)
• Green Chilies (2-3, finely chopped)
• Onion (1 large, finely chopped)
• Green peas (1 cup)
• Turmeric powder (2 tea spoons)
• Red Chili Powder (1 table spoon)
• Salt (according to taste)
• Ginger-garlic paste (2 table spoons)
• Cumin-coriander powder (2 table spoons)
• Meat Masala (1 table spoons)
• Tomatoes (2 medium sized, finely chopped)
• Cilantro (1 cup)
• Water (3 cups)

Directions:

1. Preheat oven at 400 degrees Fahrenheit and at the meantime on a large bowl add ground meat, 1 table spoon oil, half of the chopped onion, 1 cup cilantro, 1 table spoon cumin-coriander powder, pinch of salt, 1/2 table spoon red chili powder, and 1 table spoon ginger-garlic paste. Mix well.
2. Make medium sized balls (make sure to wet your hands before). Slide it inside the oven and bake it for 20 minutes.
3. Heat remaining oil and add cinnamon stick, fenugreek, cumin, and fennel seeds. Fry until brownish black.
4. Add remaining onion, green chilies and fry until golden brown. 
5. Add green peas, salt, turmeric powder, tomatoes, dried red chilies, meat masala, remaining cumin-coriander, red chili powder, and ginger-garlic paste. Stir, cover and cook for 5 minutes. 
6. Add water and baked meat balls. Stir, cover and cook on a medium heat for 10 minutes. 
7. Done!! Serve with plain rice or chapati >:D<