Saturday, October 22, 2016

Super Easy Khasi ko Bhuteko Masu Recipe (Easy Pan Fried Mutton)!!

Recipes I post are usually very easy and this one today must be the easiest. Before I started blogging, I always used to think cooking meat dishes are hassle but as I have learned so much throughout my blogging journey, I have also found so many techniques that make difficult Nepali recipes easy without putting authentic Nepali taste on stake. If you are a beginner and have no idea on cooking Nepali dishes and especially meat dish, this recipe is for you. Easy, Very Tasty and most importantly Authentic >:D< Make sure to search "Khasi" on Previous Posts Tab for other yummy Khasi ko Masu Recipes :)
Yumtastic :x

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

Things you will need: 

  • Goat Meat (1lb, clean and cut in 2 inch cube size)
  • Cumin Seeds (1/2 table spoons or 1/2 table spoons cumin powder)
  • Coriander Seeds (1/2 table spoons or 1/2 table spoons coriander powder)
  • Cinnamon Stick (1 or 1/2 table spoon cinnamon powder)
  • Dried Red Chilies (3-4 or 1/2 table spoon red chili powder)
  • Turmeric powder (1 tea spoon)
  • Ginger-garlic paste (1 table spoon)
  • Salt (according to taste)
  • Oil (4 table spoons)
  1. On a grinder, add cinnamon stick, cumins seeds, coriander seeds, 2 table spoons water and red dried chilies. Grind and make thicker paste. DO NOT FOLLOW THIS STEP IF YOU ARE USING POWDER SPICES.
  2. On a deep dish add meat, water and 2 pinches of salt. Boil meat until it is cooked. DO NOT OVER COOK.
  3. Heat oil. Add boiled meat and all of the remaining ingredients including step 1. 
  4. On a medium to high heat, Stir  periodically and cook for 10-12 minutes. 
  5. Done. Simple as that :) Enjoy with any kind of alcoholic beverage or just with anything:)

Thursday, September 22, 2016

दशैं आयो ! Easy way to grow Jamara :)

Happy Dashain Everyone :) Last year was my first time growing Jamara here in the United States. I was very nervous at first but then the results slowly but gradually came out to be amazing. Jamara grew out nice yellow in color and also there was plentiful for me to make a "mala" for little Durga Bhagwan frame I have. Therefore, I thought about sharing easy step by step process to grow Jamara for this year's Dashain with you all :X

Things you will need:

  • Aluminum Tray (2 medium sized, Picture reference = Walmart)
  • Soil (I bought a packet from Home Depot)
  • Corn used for Popcorn (1/2 cup)
  • Barley Seeds/Jau (1 cup)
  • Water (for 1 cup)
  1. Soak corn in water over night (one day before Ghatsthapana)
  2. On the day of Ghatsthapana, fill 1 aluminum tray with with soil (Do not overfill the tray- leave at least 1 inch space for corn and jau).
  3. Soak Jau for 10 minutes in water.
  4. Drain water from Jau and Corn. 
  5. Place Jau and Corn on top of the soil.
  6. Slowly Sprinkle water with your hands on top of everything. Cover the tray with another aluminum tray until the Jamra becomes 2 inches tall). Store this in a dark room if you want Jamara to be yellow in color. 
  7. Sprinkle water every morning and night until the day of Tika. Do not panic if you see no signs of growth within 1-2 days.
  8. On Tika day, cut Jamara (1 inch above from the soil) using knife or scissor. 
  9. Enjoy and have a wonderful dashain with your friends and family >:D<

Tuesday, June 28, 2016

Nepali Style Aloo Parautha Recipe!!

Aloo Parautha used to be our everyday lunch to school. It had been a while since I hadn't made this dish and past weekend I finally decided to make one. I have never tasted Aloo Parautha outside in restaurants or even at friends place. Therefore, recipe below is what I remember eating at home back in Nepal. Without any further due, below is the step by step process of preparing Aloo Parautha :) It is best when eaten with Nepali Style Chicken Curry (Recipe Here), Mutton Curry (Recipe Here), or Fried Lentil (Recipe Here).

Fantastic :x

Prep time: 30min(s) Cook time:15min(s) Total time: 45min(s) 

Things you will need: 
  • Wheat Flour (4 cups)
  • Potato (2 medium sized, boiled, cleaned and peeled)
  • Onion (1 medium sized, finely chopped)
  • Cilantro (3 table spoons)
  • Scallion (2-3 stands- finely chopped)--> OPTIONAL
  • Green Peas (1/2 cup)
  • Serrano Pepper/Green Chilies (2-3, finely chopped)
  • Ginger Garlic Paste (2 table spoons)
  • Lime Juice (4 table spoons)
  • Salt (according to taste)
  • Turmeric (1 tea spoon)
  • Cumin-Coriander Powder (2 table spoons)
  • Ajwain Seeds (1/2 table spoons)
  • Fennel Seeds (1/2 table spoons)
  • Water (for dough)
  • Oil (1 cup)
  1. On a large bowl add flour and water and make a dough. Dough should be nice, soft, and fluffy.
  2. On another deep dish add all of the remaining ingredients EXCEPT oil,  fennel, and ajwain seeds. 
  3. Heat  1/2 cup oil. Fry ajwain and fennel seeds until deep brownish color.
  4. Pour step 3 on top of step 2. Mash and Mix everything well.
  5. Take small chunk of dough and 2 full table spoons of potato mixture. Slowly using your hand fill potato mixture into the dough. Try to pat and make the shape round using your hands and finally use dough roller to make final round shape.
  6. From remaining 1/2 cup oil, heat 1/2 table spoon of oil on a flat non-stick pan. Cook Parautha until cooked evenly on both sides.
  7. Repeat for rest of the remaining dough and potato mixture.
  8. Done. Serve with Fried Lentil, Chicken Curry, or Mutton Curry. Yumminess! :D

Tuesday, June 21, 2016

Sukeko Mula- Kerau ko Achar using Flax Seed Puree as dressing (Dried Daikon-Peas Salad) Recipe!!

I love Bhang (Hemp Seed) used in Achar (salad). It has been almost a decade since I haven't made achar using Bhang. I wanted to bring some with me here to the States but it looks like customs does not allow. I used to always search for alternatives! Sesame puree is commonly used in different achars but Bhang has very distinct taste. Finally, this Sunday I decided to make achar using Flax Seed Puree as a dressing. I was nervous at first as I just decided to use it randomly and was hoping that it might be a substitute for Bhang. Surprisingly, it was definitely very close :) Not 100% same but the slippery/thicker consistency was exactly same. The achar came out be delicious and this was already my third time making this dish. If you are someone who misses Bhang but do not have access then Flax Seed is the best alternative :) Click here for another version of Mula kerau ko Achar using Sesame Seeds Puree.
Yumtastic :x

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

Things you will need:
  • Dried or fresh Daikon (Fresh- 1 medium sized (peeled, washed, and thinly sliced) Dried - 2 cups (soak in water until it becomes soft,  wash and squeeze excess water)
  • Green Peas (1 cup, soaked overnight and roasted)
  • Flax Seeds (1/2 cup- roast and make thin powder)
  • Turmeric Powder (1 tea spoon)
  • Salt (according to taste)
  • Red Chili paste/ Fresh green chilies (If fresh- 3-4 (thinly sliced), if paste (2 table spoons))
  • Red Onion (1 medium size-thinly sliced)
  • Potato (2 medium sized, boiled and cut in small cube size)
  • Tamarind paste/Lemon Juice (If tamarind- 2 table spoons, if lemon juice- 3 table spoons)
  • Oil (5 table spoons)
  • Fenugreek seeds (1 tea spoon)
  • Fennel Seeds (1 tea spoon)
  • Water: Half cup
  • On a deep dish add sliced daikon first, add roasted peas second, onion third, potato fourth, and rest of the remaining ingredients (Except water, oil, fenugreek and fennel seeds).
  • Heat oil and add fenugreek and fennel seeds. Cook until brownish black.
  • Pour the oil and seeds over step 1.
  • Mix well, add water and mix again. 
  • DONE. Serve with rice or beaten rice. Super good :D

Wednesday, April 13, 2016

Katahar Sadeko/Katahar Choila (Spicy Jackfruit Salad) Recipe!!

Chicken Choila (Recipe Here) is most popular post of my blog and I have therefore come up with or experimented different ways to make Choila. Process (especially the ingredients) is same but to choose  the main ingredient such as meat or vegetable without losing that authentic taste was challenging at first. However,  after trying and playing around with various vegetables and meat, I think Mutton, Buff, Chicken, Soy Chunks, and Katahar make the best Choila. Today was the day for me to experiment Jackfruit and the end results turned out fantastic. So, without any further due, below is the step by step process to prepare Katahar Choila (Spicy Jackfruit Salad) :) Also, below are the links to other Choila Recipes and Jackfruit Curry Recipe:
Yumminess!! Happy New Year Everyone :x

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

Things you will need:
  • Jackfruit (3 cups, If using fresh: peel, cut in thin slices, and boil until cooked; I used ones found in a Can: comes pre-boiled) 
  • Ginger: 2 table spoons (thinly sliced)
  • Garlic: 5-7 cloves (thinly sliced)
  • Ginger-Garlic Paste (1 and 1/2 table spoons)
  • Onion (1 small sized: thinly sliced)
  • Green Onion (Optional: 3-4 strands: finely chopped)
  • Green Chilies (2-3, thinly sliced)
  • Tomatoes (1 large: boiled and peeled)
  • Salt (according to taste)
  • Cumin-Coriander Powder (1 table spoon)
  • Turmeric (1 tea spoons)
  • Timur Powder (2 tea spoons)
  • Mustard oil or Any vegetable oil (5 table spoons)
  • Lime Juice (3 table spoons)
  1. Heat 2 table spoons of oil and pan fry boiled Jackfruit until it is slightly golden brown.
  2. Place fried Jack Fruit in a deep dish and add all of the above remaining ingredients.
  3. Mix everything well. 
  4. Done!! Simple as that. Enjoy with Beaten Rice, Steamed Rice, or Chapati. >:D<

Tuesday, February 2, 2016

Nepali Style Sausage/Hotdog Chili Recipe!!

Like C-Momo/Momo Chili (Click here for recipe), Sausage Chili is extremely popular in my hometown back home. As much I enjoyed indulging this dish outside in restaurants with friends, I loved the way my mother used to make this dish at home even more. My mother used to use slightly different technique and the fact that myself and my siblings used to love it so much, Mommy made Sausage Chili often >:D< I used vegetarian hotdog for this recipe and this can be substituted with any type of non-veg sausages or hotdogs. Here you go guys, enjoy this super easy yet very authentic Nepali style Sausage/Hotdog Chili Recipe :)
Oh Yuminess!! :x

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

Things you will need:
  • Sausage/Hotdog (1 packet, cut in whatever shape you want)
  • Bell peppers (2, cleaned and cut in cube size)
  • Green onions or Scallion (5-6 strands, cleaned and cut each 3 inches apart in size)
  • Garlic Cloves (7-8, peeled and halved)
  • Ginger (2 table spoons, thinly sliced)
  • Onion (1 medium sized, cut in cube size)
  • Serrano peppers (2, thinly sliced)
  • Tomato ketchup (5 table spoons)
  • Sriracha Sauce (4 table spoons)
  • Soy Sauce (4 table spoons)
  • Hing (1/2 table spoon)
  • Cumin-Coriander (1 table spoon)
  • Oil (4 cups for frying, 5 table spoons for cooking)
  • Ginger-Garlic paste (1 table spoon)
  • Gram Flour/Besan (1 cup)
  • Lime juice (5 table spoons)
  • Timur (optional: 1/2 table spoon)
  1. On a bowl add besan and water. Whisk until mixture becomes liquid in consistency.
  2. Heat oil for frying sausage: dip sausage in besan mixture and fry until red and crispy.
  3. Heat 5 table spoons oil on a separate pan and add garlic-ginger paste, garlic cloves, sliced ginger, Sriracha sauce, tomato ketchup, hing, soy sauce, and cumin-coriander powder.
  4. Stir and add all of the remaining ingredients.
  5. Stir periodically and cook for 2-3 minutes in heat between medium and high.
  6. Sausage/Hotdog Chili is ready :) I love it with beaten rice :)

Tuesday, January 26, 2016

Til ko Laddu (Nepali Style Sesame Truffles) Recipe!!

Even though Maghe Sakranti is over for this year, I have been getting a lot of request for Til ko Laddo recipe. This year I had made some and managed to take some photos to share the whole process with you all. It was my first try and surprisingly this recipe is super easy. The end results were amazing :) This year I managed to make almost everything we eat on Maghe Sakranti back home and relived our culture abroad. Here you go guys, here I present you an easy way to make Til ko Laddu :D Also, Click here for Chaku Recipe and Click here for Khichadi Recipe.
Yumtastic :x

Prep time: 5mins(s) Cook time: 40min(s) Total time: 45min(s)

Things you will need:
  • Sesame Seeds (White or black: 2 and 1/2 cups)
  • Jaggery (1/2 lb; cut into small pieces so that it melts easily)
  • Ghee (3 table spoons)
  • Oil (3 table spoons)
  • Water (5-7 table spoons)
  1. On a deep dish add jaggery, ghee and water. Cook on a small heat until jaggery melts and becomes liquid consistency.
  2. In the meanwhile, roast sesame seeds. 
  3. On a plate, add one table spoon of jaggery mixture and around 2 table spoons of roasted sesame. 
  4. Rub your hands with oil to make the  laddos. First use spoon to mix (be extremely careful as jaggery mixture gets very hot) and then slowly use your hands to make a round shape.  Refer to 5th and 6th picture above for an idea.
  5. Repeat the process one after another.
  6. Done. Enjoy and store remaining on a container for other days :)

Thursday, January 14, 2016

Maghe Sakranti: Fulaura (Spicy Black Lentil Doughnut) Recipe!!

With Kichadi (Recipe Here) and Chaku (Recipe Here), back home we used to make fulaura on Maghe Sankranti as well. I love how fulaura is so easy to prepare,  fluffy, crispy, and most importantly yummy :) Maghe Sakranti is one of my favorite festivals as there are so many different kinds of foods that represent this day. I tried to recreate same  vibe as I tried making most of the food we used to eat on Maghe Sakranti. I will post more recipes of other dishes during the weekend. First lets make fulaura :)
Happy Maghe Sakranti Everyone >:D<

Prep time: 15mins(s) Cook time: 30min(s) Total time: 45min(s)

Things you will need:
  • 3 cups black lentil (soaked and cleaned thoroughly)
  • Timur powder (optional, black pepper can be a great alternative, 1/2 table spoon)
  • Red chili powder (1/2 table spoon)
  • Turmeric powder (2 tea spoons)
  • Ginger paste (1 and 1/2 table spoons)
  • Salt (according to taste)
  • Cumin-coriander powder (1 table spoon)
  • Oil (4-5 cups)
  1. Blend cleaned lentil. Consistency of the paste must be more on the thicker side. Refer third picture above for overview. 
  2. Add all of the above mentioned ingredients except oil in the paste and mix well.
  3. Heat oil and on a medium heat, little by little fry (stir periodically) mixture to make fulaura.
  4. Fry until red and crispy.
  5. Serve with any kind of chutney or simply with ketchup or Sriracha sauce :)

Tuesday, January 5, 2016

Weekend Fun at U-Pick Citrus Farm :)

U-pick apple on 2014 (Click here for U-pick Apple Post) was so much fun that we decided to go to local U-pick citrus farm this year. Since citruses ripen around winter time,  Dec-Jan timing was perfect to pick them up. Undoubtedly, picking citruses was an amazing experience. There were so many different varieties to choose from and I made sure to pick each one of them. Frankly, I had never in my life imagined that oranges had these many varieties.  There were varieties of grapefruits (Bhogate) as well and I am planing to make Bhogate Sadeko (Recipe Here) this coming weekend.

Another surprising thing to note is that there was a tree loaded with tangerines (suntala) just like we get back home and it was so delicious. It had been years since I hadn't had one and when I found one I was so excited and picked so many :) First thing  I did once I got back home was I roasted some peanuts, made spicy cilantro chutney, and sat outside in the sun for hours and enjoyed juicy suntala just like we used to do back home around this time :) 

Enjoy :)