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)

Directions:

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:)

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)

Directions:

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

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

Directions:

• 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

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:

• 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

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)

Directions:

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<

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)

Directions:

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 :)

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)

Directions:

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 :)

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)

Directions:

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 :)

Back to Basics: Mustard Greens and Potato Curry (Rayo ko Saag) Recipe!!

The main reason I started sharing recipes through this blog was because basic Nepali food is the most I miss. There are so many vegetables and spices that are not accessible here in the States and therefore its been ages since I haven't had them. When I saw "Rayo ko Saag" in Chinese store the other day, I was literally jumping :D It is one of my favorite kind of greens and it had been seven darn years and finally I found one. Like me, I think "rayo ko saag" is every Nepali's favorite. Here you go everyone, follow the steps below for extremely easy yet very authentic "Rayo ko Saag" curry. Also, you can use any kind of greens as a substitute :)

So Authentic :x

Prep time: 10min(s) Cook time: 15min(s) Total time: 25min(s)

Things you will need:

• Mustard Greens/Rayo ko Saag (Any kind of greens will work, a bunch, nicely cleaned and chopped)
• Dried Red Chilies (3-4)
• Oil (3 table spoons)
• Potato (2 medium sized, chopped in cubes)
• Tomatoes (2, finely chopped)
• Cumin-Coriander Powder (1 table spoons)
• Turmeric Powder (1 tea spoon)
• Ginger-garlic paste (1 and 1/2 table spoons)
• Fenugreek Seeds (1/2 tea spoon)
• Cumin  Seeds (1/2 tea spoon)
• Salt (according to taste)
• Red Chili Powder (1/2 table spoon)
• Water (1 cup)

Directions:

1. Heat oil and fry dried chilies, cumin and fenugreek seeds until brownish black.
2. Add potatoes, salt, and turmeric powder. Fry until potatoes turn out golden brown.
3. Add greens, tomatoes, ginger garlic paste,  red chili powder, and cumin-coriander powder. Cover and cook on a medium heat for 5 minutes. Stir periodically.
4. Add water, stir, and cook 5 more minutes on a medium heat.
5. Done! Enjoy with rice or chapati :)

Spicy Dipping Sauce for Momo (Momo ko Piro Achar) Recipe!!

Restaurants in Nepal serve both spicy as well as mild achar with Momo. Regular Momo Achar  (click here for recipe) is one of the most visited posts of my blog.  Whenever, I make Momos (click here for recipe), I make both spicy and regular achar and love to dip momo in both before eating :D Therefore, I thought  about sharing recipe of spicy version as well. Follow the steps below for easy yet extremely yummy Momo Achar :)

Piroo Achar :)

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

Things you will need:

• Dried Red Chiles (8-10)
• Tomatoes (3-4 medium size)
• Salt (according to taste)
• Cumin Seeds (1.5 table spoons)
• Lime juice (4 table spoons)
• Fresh Minced Ginger (1/2 table spoons)
• Fresh Minced Garlic (1/2 table spoons)
• Water (3-4 table spoons)

Directions:

1. On a deep dish add water and dried chiles. Cover and cook until chilies become soggy and easily breakable.
2. In the mean time, on a pan  roast cumin seeds until it is dark brown in color.
3. Microwave or boil tomatoes.
4. On a blender add boiled chiles from step 1, roasted cumin from step 2, boiled tomatoes from step 3, lime juice, ginger, garlic, water, and salt. Blend nicely until all ingredients are blended properly.
5. Ready. Yummy with momo or even great with pakors. (Click here for cauliflower pakora recipe)