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 :)
Saturday, October 22, 2016
Thursday, September 22, 2016
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
Tuesday, June 28, 2016
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).
Tuesday, June 21, 2016
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.
Wednesday, April 13, 2016
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:
- Mutton Choila: Click Here for the Recipe
- Soy Chunks Choila: Click Here for the Recipe
- Chicken Choila: Click Here for the Recipe
- Jackfruit Curry: Click Here for the Recipe
Yumminess!! Happy New Year Everyone :x
Tuesday, February 2, 2016
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 :)
Tuesday, January 26, 2016
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.
Thursday, January 14, 2016
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<
Tuesday, January 5, 2016
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 :)