Authentic Nepali Style Tomato Pickle/Chutney Recipie

Authentic Nepali Style Tomato Pickle/Chutney Recipie

INGREDIENTS

Tomato                                               2 large

Sesame seed (til):                          10 gm (roasted and finely powdered)

Salt                                                        to taste

Szechuan pepper(timur): - a pinch/2 (watch out for the level of numbness you want :p)

Garlic:                                                   2 clove
Green Chilly                                        1(careful with spiciness)

OPTIONAL

Mint Leaves:-                        few springs

Coriander leaves:                 few springs

Bhang(cannabis seed):         5 gm (if you are using til do not use bhang)

Onion:                                   1 whole medium finely chopped (add only after blending)

METHOD

1.     Sautéd or roasted or blanched tomato(do not use raw one)

2.     In a blender add tomato, salt, Szechuan pepper, garlic and powdered sesame seed and blend well for a minute.

3.     Refrigerate for while and use it with as an accompaniment with snacks or meals.

NOTE: -  ADD YOUR OPTIONAL items while blending except onion.

Check this Awesome Dhindo Recipe and Gallery...!!!

Dhindo Recipie and Gallery...!!!

Dhindo (ढिँडो)  is a traditional food of Nepal. It is similar to halva, made by boiling hot water and continuously mixing and stirring corn flour and other grains like buckwheat. It is still eaten as a main meal in various part of Nepal.

Ingredients

1. 1 litre water
2. 250g maize flour / buckwheat
3. 20ml ghee (clarified butter)

Method: Boil the water in a deep container. Slowly add the flour to the water, while stirring constantly with a cooking spoon. Add the ghee and keep stirring the mixture constantly for 5-7 minutes. If the color of the mixture changes to brown we can be sure that the Dhindo is cooked.

Foods of Terai/Madeshi Cuisine

Madhesi Cuisine

Food in Madhesh (Terai) south of Sivalik Hills refers to mirror cuisines such as Maithili cuisine in the east, Tharu cuisine in the west, and Bhojpuri cuisine in the center and near west of Madhesh region of Nepal. Further west, there is Mughlai-influenced Awadhi cuisine—particularly eaten by the substantial Muslim population around Nepalganj.

Madhesi diets can be more varied than in the Middle Hills because of greater variety of crops grown locally plus cash crops imported from cooler microclimates in nearby hill regions, as well as from different parts of Greater Nepal. Fruit commonly grown in the Terai include mango (aap), litchi, papaya (armewa/mewa), banana (kera/kela) and jackfruit (katahar/katahal).

Nepal has seven low elevation Inner Terai valleys enclosed by the Sivalik and Mahabharat ranges. Historically these valleys were extremely malarial and populated mainly by the Tharu and Maithil people who had genetic resistance. Since the valleys were isolated from one another, different Tharu enclaves spoke different dialects and had different customs. They may have had different cuisines, although this has not been very well studied. Nevertheless most Tharu historically obtained a varied diet through hunting and gathering as well as shifting agriculture and animal husbandry.

This contrasted with diets of Pahari Hindus that were predominantly agricultural and utilized only a few sources of animal protein because of religious or caste prohibitions. In the 1950s when Nepal opened its borders to foreigners and foreign aid missions, malaria suppression programs in the Inner Madhesh made it possible for people without genetic resistance to survive there, so the Tharu and Maithil faced an influx of people fleeing land and food deficits in the hills. Conversion of forest and grassland to cropland and prohibitions on hunting shifted the Tharu and Maithil in east and west away from land-based hunting and gathering, toward greater utilization of fish, freshwater crab, prawns and snails from rivers and ponds.

Tharu also raise chickens and are reported to employ dogs to hunt rats in rice paddies and then roast them whole on sticks. Mutton may be obtained from nomadic hill people such as Kham Magar who take herds of sheep and goats up to sub-alpine pastures bordering the high Himalaya in summer, and down to Inner Madhesh valleys in winter. Increasing competition for land forces the Tharu and Maithil people away from shifting cultivation toward sedentary agriculture, so the national custom of eating rice with lentils gains headway. The Tharu or Maithil also have unique ways of preparing these staples, such as rice and lentil dumplings called bagiya or dhikri and immature rice is used to make a kind of gruel maar.

Taro root is an important crop in the region. The leaves and roots are eaten. Sidhara is a mixture of taro root, dried fish and turmeric that is formed into cakes and dried for preservation. The cakes are broken up and cooked with radish, chili, garlic and other spices to accompany boiled rice. Snails are cleansed, boiled and spiced to make ghonghi. Another short compendium of Tharu and Maithil recipes includes roasted crab, wheat flatbread fried in mustard oil, and fried taro leaf cakes

THUKPA LOVERS MUST SEE,THUKPA VARITIES

THUKPA GALLERY :)

Mutton Curry Nepali Style/Khasi Ko Mashu RECIPIE

KHASI KO MASHU OR MUTTTON CURRY (Nepali Style)

This recipe is a typical style curry with a very basic ingredients that we always have on our kitchen avoiding complex marination,masalas and other cooking methods

UTENSILS:-pressure cooker/kadhai 

SERVINGS(4-6 people)

INGREDIENTS

Mutton:-1 kg
Oil:-15 ml 
Onion:-100 gm (sliced)
Tomato:- 100 gm 
Garlic:- 18 gm
Ginger:-15 gm
Green chilly:-2 pcs
Coriander:-to garnish 
Turmeric:- 5 gm 
Salt:- to taste 
Coriander powder:-5gm
Cumin powder:-5 gm
Meat masala-8 gm
Garam masala:- a pinch

METHOD

1. Heat the cooker/ khadhai and put the oil into it.
2. Now put the onion and turmeric,cook for while,when the onion turns light brown add green chilly and meat.
3. Mix it well , low the flame and place the lid for about 10 minutes where meat tends to leave the moisture.
4. Now add Salt ,tomatoes and masalas,along with garlic and ginger.
5. Bend it well for about 3 - 4 minutes,then add 2-3 cups of hot water and place the lid (# if you are using khadhai then cook it for about 30 minutes if pressure cooker then 20 minutes ) lower the flame while cooking!!!
6. Garnish with coriander and serve ..

#HAPPY COOKING #HAPPY EATING

JHOL MOMO/SOUP MOMO- VARITIES

JHOL MOMO/SOUP MOMO

VARITIES

(Aloo KO Acchar/Potato pickle/Gorkhali Acchar) CHECK THE RECIPIE...!!!

ALOO KO AACHAR (Potato Pickle/Salad/Gorkhali Aachar)

Servings(3-4)

INGREDIENTS.

• 1    Potato                                 5 large
• 2    Coriander leaves                few(finely chopped)
• 3.    Fenugreek(methi)               a pinch
• 4.    Green chilly                        2 whole(check the spiciness )
•  
• OPTIONAL VEGGES
•  
• ·         Tomato                                1 large
• ·         Cabbage                              100 gm
• ·         Onion                                   40 gm
• ·         Carrot                                   1 whole
• ·         Radish                                1whole
• ·         Cucumber               1 small(leaves water if not consumed fast)
• ·         Green peas                           1 cup seeds
•  
• 5.    Sesame seeds(til)                 1/4 cup finely ground
• 6.    Turmeric                                5 gm
• 7.    Lemon juice                          3-4 tbsp
• 8.    Mustard oil                            3 tbsp
• 9.    Salt                                         to taste

PREPARATIONS.

1	First of all Boil for about half an hour depending upon the size (if too large cut the potato into two half and boil) and peel potatoes. Chop them into approx one inch cubes.
2	Put the cubes into vessel then add sesame seeds ,green chilly, turmeric and salt .(for sesame seed Heat the sesame seed (til) in a pan till crisp, Remove from heat and let it cool. Grind into a fine powder.)Please do not mix until after next step. Also add your finely chop other optional vegetables.
3	Now in add pan heat mustard oil till it leaves smoke immediately add fenugreek (methi) to it and by the time methi turns black add the smoking hot oil to the mixture on top of masalas.
4	Garnish with coriander leaves, mix and Serve. ENJOY THIS EXOTIC DISH

‪ Chicken Chhoyla Recipe #

Ingredients 

1.Chicken-150 gm
Boneless
2.Ginger Garlic paste-1 teaspoon
3.Turmeric Powder-teaspoon
4.Lemon juice-1 Tablespoon
5.Red Chilly Powder- 1 teaspoon or as per your capacity:p
6.Mustard Oil-3 Tablespoon
7.Tomato- 1 Whole
8.Coriander Leaves
9.seczhuan pepper(timur)-2 Pinch
10.Salt - Taste convenient

SIDES

1. Bhattmas
2. Chiura(beaten rice)
3.lemon slice
4. Garlic Clove

METHODS

*Cut the Chicken in dice shape then it can either be fried or boiled as per the preference..

*Blanch the Tomato and remove the seeds keep it aside.

* Now in a bowl put the chicken and over it put the ginger garlic paste,red chilly powder,turmeric powder .
* Now in a Separate heat the mustard oil and pour it on to the masalas ( nepali called jhanne).
* Add lemon juice ,salt and tomato puree and seczhuan pepper into the chicken bowl..
* Now gently mix it with hand or spoon..
* In a plate keep the chhoyla and side by side accompany it with chiura ( beaten rice) bhatta and garlic clove sliced into 4 halves..
* put some coriander leaves for garnishing and serve..

# you can substitute chicken with buff or mutton or soyabean chunk #
BEST SERVE COLD
Good as a snack meal and mostly accompanied with alcohol..

‪ HAPPY COOKING HAPPY EATING !!!

#LASSI (Portion 2)

Banana Lassi

INGREDIENTS

1. Plain yoghurt chilled or use crushed ice while blending.

2. Banana:-2 well ripen.

3. Sugar: 5 TBL spoon (depends upon the sourness of yoghurt).

4. Optional* (Essence,cinnamon,fruits and nuts).

#METHOD

1. Slice the banana add to the blender, add yoghurt and sugar.

2. Blend the mixture until smooth.

*OPTIONAL

Cinnamon powder- if you want cinnamon flavor. (A pinch)

Essence- example vanilla, strawberry etc (10ml)

Fruits and nuts –cut them into very small pieces and add them at last after blending

Some prefer add khowa or mawa to make it extra sweet and tasty

5. Serve chill.

It goes good with hot curry items or as a desert or breakfast

CHAW CHAAW SADHEKO

SIMPLE AS SOUNDS!!! GOES WELL AS A SNACKING!!!

‪Ingredients (2 portions)

1. Noodle (preferred wai-wai)-1packet

2. Onions-1large whole

3. chatmasala-1 tablespoon 

4. mustard oil-1 teaspoon 

5. Corriander leaves-for garnish 

6. Lemon juice-1 teaspoon 

7. Green chilly-optional 

8. Tomato-1 whole (small)

9. Salt to taste

10. 1/2 tablespoon ginger garlic paste

‪METHOD

1. Crush the noodle packet and put it on a bowl.

2. Finely chop the onion & tomato; now mix it to the noodle

3. keep the seasonings that you get with noodle I.e. your salt seasoning,chilli powder and oil.(check out for chilli powder and oil,I don't preferred keeping this both) use green chilly instead.

4. Add chat masala,mustard oil,coriander leaves finely chopped and lemon juice.

‪NOTE:-if you don't like mustard oil use oil that you get with the noodle.

5. Now properly mix and serve.

IMPORTANT-make sure you consume this snack as sooner as the noodle tends to absorb moisture and loses its texture & crispness also..

# You can add puffed rice (भुजा) or beaten rice (चिउरा) to it and eat.

‪HAPPY COOKING #HAPPY EATING