Thursday, October 15, 2015

Heart Shaped Khurma/Khajuri Recipe!!

Nepali delicacies made especially during festivals requires great amount of cooking skills and special utensils/machines. One of the biggest drawbacks of cooking abroad is that these machines/utensils are not easily accessible or I would say are no where found. So, like they say " where there is a will there is a way", I decided to use whatever ingredients or utensils/machines I have to make one of the most popular delicacies during Dashian and Tihar "Khurma/Khajuri". I used cookie cutter to give it a shape but used exact ingredients as we use back home. And let me tell you this was my first try and the end results of my effort was amazing :) This is indeed a special dish and therefore requires little extra effort but taste my friends are out of this world and just like what we get back home =D> Give it a try!! Click here for Nimki Roti Recipe.

Happy Dashian Everyone :)

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

Things you will need:

  • All purpose flour (1lb or 1/2 kg)
  • Cashews (Finely chopped or powder, 1/2 cup)
  • Coconut (finely chopped or powder, 1/2 cup)
  • Sugar (2 cups or according to your taste)
  • Ghee (2 cups)
  • Black pepper  powder (1 table spoon)
  • Cloves Powder (1 table spoon)
  • Cardamom Powder (1 table spoon)
  • Water 
  • Oil (1liter)
  1. On a deep dish combine all of the above listed ingredients except oil and make a dough. Dough should be on a softer side just like ones made for "Chapati".
  2. Take a small amount of dough at a time and spread it on a chop board or cleaned kitchen table/counter with a help of chapati roller.
  3. Take a cookie cutter of any shape and start cutting. Keep shaped dough aside and mix remaining with other dough. Repeat this process until dough is finished shaping. 
  4. Heat oil and fry shaped Khurma/Khajuri until it becomes red and crispy.
  5. Done. Once Khurma/Khajuri cools down preserve it in a closed container and enjoy it with tea/coffee or various Nepali Achar :) Simple isn't it? 

Thursday, October 8, 2015

Salmon Coconut Curry Recipe!!

I usually grill salmon. Until today, I had not thought of making it differently. The fact that I was tired of eating grilled version, I had to make something else. After moving to AZ, life has been really hectic: traffic, study, work and weather @-) These days I try to fix foods that are easy and quick and barely get any time to get creative in the kitchen :( But today my schedule was little flexible and whenever that happens, I end up creating yummy dishes and today it was delicious Salmon Coconut Curry. Click here for Shrimp Coconut Curry Recipe.
Fantastic :X

Prep time: 10min(s) Cook time:20min(s) Total time: 30min(s)

Things you will need:
  • Salmon (1.5 lbs, cut in thicker size, feel free to substitute with any kind of fish)
  • Oil (5 table spoons)
  • Coconut powder (2 cups)
  • Milk (2 cups)
  • Salt (according to taste)
  • Turmeric powder (2 tea spoons)
  • Cloves (2-3)
  • Fennel seeds (2 tea spoons)
  • Mustard seeds (3 tea spoons)
  • Cumin Seeds (2 tea spoons)
  • Fenugreek Seeds (1 tea spoons)
  • Cumin-Coriander powder (3 table spoons)
  • Red chilies/ green chilies (whole, 3-5)
  • Ginger-garlic paste (2 table spoons)
  • Tomatoes (2 medium sized)
  • Onion (1 medium, finely sliced)
  • Lime juice (4 table spoons)
  1. On a plate, place salmon. Add lime juice, 1 table spoon of cumin-coriander powder and couple pinches of salt. Mix everything gently and keep it aside.
  2. On a blender add coconut powder,  ginger-garlic paste, milk, remaining cumin-coriander powder, and tomatoes. Blend and the sauce is ready.
  3. Heat 2 table spoons of oil. Pan fry Salmon on a medium heat until slightly red and crispy.
  4. Heat remaining oil. Add cloves, fenugreek, fennel, cumin, and mustard seeds. Also add chilies. Fry until seeds are brownish black.
  5. Add onion and fry onion until golden brown.
  6. Add mixture from step 2 to step 4, and turmeric powder. Add extra salt if you would like. Stir gently and add fried Salmon. Stir again.
  7. Cover and cook on a heat between small and medium for 10-15 minutes. Stir few times gently as curry is being cooked.
  8. Serve with rice or Chapati. So easy but extremely yummy :-B