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