Thursday, July 30, 2015

Tama Aloo (COMING SOON!)

COMING SOON!


Stay tuned and will be posting the recipe for TAMA ALOO soon! This recipe is different from traditional Tama Aloo recipe and will be sharing soon. Meanwhile, check out the other recipes. Enjoy!
Tama Aloo


Yomari

Introduction

Whenever the winter comes in every year, we (Nepalese) celebrate "Yomari Punhi" during the month of December to signify the end of harvest. "Punhi" refers to the full moon. "Yomari" is a steamed goodie made up of rice flour with molasses and sesame seed stuffing. It is one of the delicacies that we long for when this day arrives every year. Also, Newars (the caste that I belong to) make these goodies and tie in a thread to make a garland when celebrating kid's birthdays. So, let's say your kid is a two-year old, you would make 2 yomaries and make it a garland to wear while the ritual takes place until your kid is a 12 year old. Interesting huh? Anyways, here is the recipe I am sharing with you that I learnt from my mom.

Makes about 14 Yomaries
Yummy Yomari

Ingredients Needed

  • Rice Flour - 2 1/2 cups
  • Liquid Molasses or ("Chaku" - if you can get one from Nepal) - 4oz
  • Black Sesame Seed powder - 7 tbsp
  • Cardamom powder - 6 seeds powdered
  • Shredded coconut - 6 tbsp
  • Ghee - 1 tsp
  • Vegetable Oil - 1 tbsp
  • Water - 500ml

Steps to follow


Stuffing:

In a non-stick skillet, heat liquid molasses to a boil. 

Add Black Sesame Seed powder, Cardamom powder and shredded coconut onto it and mix it well. Turn off the heat. The consistency should be as shown in the picture below.
Molasses Mixture
If the consistency is too thick, add little water to make it little thin.

Yomari dough:

Boil water in a saucepan. Add ghee into it. Then, add rice flour onto it and mix it well. Use a mixer or a spoon to make the dough. Once the dough is as shown in the picture, cover with a warm cloth.
Dough for Yomari

Yomari:

In a bowl, add little vegetable oil.
Oil in Bowl
Spread the oil in your palms.

Grab a small ball of flour (about a golf ball size) and taper it at the end.

Using your index finger, make a hole by gradually pushing through the edges as shown in the Youtube Clip. Use oil as much as you need.

Add a spoon or two of the stuffing into it.

Using your thumb and index finger while holding yomari with your other hand, gradually close the hole. Check out the Youtube video on how to make one.




Uncooked Yomari
Now add the yomari in a steamer.

While you are on your way to make some more, bring water to a boil in a steamer.

Once the steamer is full of yomaries, steam for 10 - 15 minutes.

You will see that the yomari is shiny when it is all cooked, which means it is ready to be served.

Friday, July 24, 2015

Malpua

Introduction

Malpua - yes, so yummy even when you just think about it. Malpua and hot tea early in the morning - how amazing is that? I remember my Nini (dad's sister) used to bring malpua whenever she used to visit us. We loved it! Indeed, fond memories down the lane. My mom made it for us recently and thought to share with you. Few of our friends have asked for the recipe. Here it is and hope you like it!

Makes about 42 malpuas
Yummy Malpuas

Ingredients Needed

  • All Purpose Flour - 2 cups
  • Sooji - 1 cup
  • Wheat Flour - 1.5 cup
  • Shredded Cononut - 1 cup
  • Sugar - 2 cups
  • Fennel Seeds - 2 tbsp
  • Cardamom Powder - 2 tsp
  • Ghee - 1/3 cup
  • Water - 700ml (~3 cups)
  • Vegetable oil to fry
Optional: Black Pepper to taste

Steps to follow

Add all the ingredients together in a bowl.
Mix all ingredients in a mixing bowl 
Then add ghee to the mixture.
Ghee in the mixture
Mix the dry ingredients together.
Mix dry ingredients
Now, add water until you get the consistency of a thick pancake like batter as shown below.
Mixture after adding water

Checkout the Youtube video of the consistency as well.

Soak overnight. When you soak overnight, the batter gets better. You can also leave for 2 - 3 hours if you are willing to do it on the same day, but overnight is even better.

When you are ready to eat, heat the oil in a cast-iron pan. Make sure that the level of the oil should half submerge the batter.
Heat oil in a pan
When the oil is hot, pour the batter and spread to make a round shape.
Pour the batter in the heated oil
Turn over until it is cooked.
Turn over the malpuas
Strain the excess oil with a strainer when you remove the cooked malpua from the pan and place it in a paper towel laid plate so as to soak extra oil. Also, checkout the video as how you can make one here.

Malpua is ready to be served with a hot cup of milk tea. Enjoy!

Yomari (COMING SOON)

COMING SOON!


Stay tuned and will be posting the recipe for Yomari soon! Meanwhile, check out the other recipes. Enjoy!

Friday, July 17, 2015

Haaku Chwela (Grilled Pork Chwela)

Introduction

Who doesn't like Haku Chwela? Everybody does, right? Also, it is one of the dishes that you make when you have a feast, and it goes so well with beaten rice or puffed rice or even "Wo", which I need to share my recipe in near future. It is spicy in nature and I can tell while you go through my recipe, it sure will be mouth-watering. Here, for my recipe, I have used Pork since it is hard to get Buffalo meat but trust me, it just tastes great! 

Makes about 8 - 10 servings
Pork Haku Chwela

Ingredients Needed

  • Fresh Pork - 2 lbs
  • Roma Tomatoes - 2
  • Green Garlic leaves chopped - 1/3 cup
  • Garlic chopped - 5 cloves
  • Ginger/Garlic Paste - 2 tbsp
  • Mustard Oil - 2 tsp
  • Vegetable / Olive Oil - 2 tbsp
  • Fenugreek Seeds - 1/2 tsp
  • Salt, curry powder, chili powder, turmeric powder to taste
  • Schwan pepper (crushed) to taste
Optional: Cilantro to garnish

Steps to follow


Cut pork in length wise and try to make it about 1 inch thick. Line the pork in grilling basket.
Line the pork in grilling basket
Grill the meat until it is dark and cooked.
Grill the meat
Grill the tomatoes too.
Grill Tomatoes
Once the meat is cooked, add them in the hot case if you have one or in any bowl where you can add hot food and has a lid into it. When you add a lid, the meat will be moist with its moisture.
Add the cooked meat in a hot case
Now, cut the meat in small pieces as shown. Chop the cooked tomatoes too.
Cut the meat and tomatoes
Add green garlic leaves and chopped garlic cloves.
Add the chopped green garlic leaves and garlic into the mixture
Then, add the spices and mustard oil. Mix it well so the spices are all blended together. Then, add turmeric powder on top of the mixture and heat vegetable / olive oil in a small pan and add fenugreek seeds. When the fenugreek seeds turn black in color, pour into the mixture.
Add turmeric powder on the top of the mixture to add heated oil with fenugreek seeds
Mix well and the dish is ready to be served with beaten rice or puffed rice or just as however you would like to have. Enjoy!

Thursday, July 16, 2015

Broccoli Stir Fry

Introduction

Broccoli Stir fry may not be the Authentic Nepali food, but I would still like to share this recipe with you all since it is healthy and good for you, and it tastes great! Again, this is one of the recipes that I learnt from my mom, and here it is.

Makes about 4 - 6 servings
Add broccoli to the mixture

Ingredients Needed:

  • Broccoli heads (1 or 2)
  • Red Onion - 1 cup (diced as shown in below picture)
  • Red Pepper - 1/2 cup (diced as shown below)
  • Green Pepper - 1/2 cup (diced as shown below)
  • Salt and Black pepper to taste
  • Vegetable Oil/Olive Oil - 1 tbsp
  • Water

Steps to follow:

In a medium heat, boil water half-filled in a saucepan. Sprinkle some salt on it.

Add the cut broccoli pieces into the boiling water.

Cook for 5 minutes and drain the water.

Cut onions and red and green peppers.
Cut onions, green and red peppers
Heat a non-stick skillet on a medium heat, add 1 tbsp of vegetable oil or olive oil.
Heat oil in a skillet
    When the oil is heated, add the red onions, red and green peppers.
    Add onions, red and green peppers in the heated skillet
    Cook for few minutes and add little salt and black pepper to taste. Mix it well.
    Add salt and black pepper to taste
    Add the cooked broccoli into the mixture. Mix well and cook for few minutes. You want to make it crunchy and not soggy.

    Turn off the heat and the broccoli stir fry is ready to be served.

    Tuesday, July 14, 2015

    Spicy Pork Belly

    Introduction

    Yes, Pork Belly! I am not a big fan but thought to add it anyways since it's a great snack to go with drinks. It's pretty simple and does not take that long to prepare. Also, it has a lot of fat! And, guys love it, not because it has fat in it but it tastes so good even when you don't add spices to it. Some people prefer to have spices mixed in a separate bowl and serve it as a dip, while I prefer to mix it all along. Enjoy the recipe!

    Makes about 8 - 12 servings

    Spicy Pork Belly

    Ingredients Needed

    • Fresh Pork Belly Chunks - 2 lbs
    • Water to boil
    • Salt, curry powder, chili powder, turmeric powder to taste
    • Schwan pepper (crushed) to taste

    Steps to follow


    In a pressure cooker, add Fresh Pork Belly Chunks, salt and turmeric powder to cook. Bring about 4 whistles and let it cool down. Turn off the heat. I prefer pressure cooker to cook since it's much easier and faster to cook.

    Drain the water.
    Cooked Pork Belly
    P.S. Once it is cooked, you can store the leftover chunk in a refrigerator for future use and just use what you need.

    While it is still warm, cut into small pieces as shown in below picture.
    Cut into small pieces
    Then, mix little salt if it isn't enough, curry powder, chili powder and Schwan pepper and mix it well.
    Add the spices to the cooked pork belly
    The pork belly dish is ready and it's a great snack to go with a drink - especially when you have people over.

    Monday, July 13, 2015

    Kerau (Dried Peas) Gravy

    Introduction

    As a kid, I was not a big fan of beans or legumes. But, now I just love it. Usually I just cook it in a pressure cooker and when it's cooked, I use it as a snack to go or add in the salad, it's just yummy! This one dish is a family favorite. Back home, we used to have this dish during a feast as many other delicacies that I have shared or will be sharing in near future. Everyone has their own recipe to make this, but the one that I know from my mom - I am sharing with you! Hope you like it!

    Makes about 6 - 8 servings
    Add Kerau, water and pinch of cardamom powder

    Ingredients Needed

    • Kerau - 2 cups
    • Vegetable/Olive Oil - 2 tsp
    • Ajwain seeds - 1/2 tsp
    • Chopped yellow onions - 1 cup
    • Chopped tomatoes - 1/2 cup (1 roma tomato)
    • Salt, cumin powder, chili powder to taste
    • Ginger/Garlic paste - 2 tsp
    • Turmeric Powder to taste
    • Pinch of cardamom powder to taste
    • Water - 1 cup

    Steps to follow


    In a bowl, add 2 cups of Kerau (dried peas) and add water so as to soak overnight.

    The next day, wash soaked kerau and cook it in a pressure cooker. Sprinkle some salt and turmeric powder. Allow 2-3 whistles and let it cool down. Turn off the heat.
    Cooked Kerau
    Drain the liquid.

    In a non-sticket medium skillet, heat oil on a medium heat. Add ajwain seeds.
    Add Ajwain seeds into the heated oil on a non-stick medium skillet
    When the seeds turn dark black in color, add chopped onions.
    Add chopped onions
    Mix it well until it's light brown and add chopped tomatoes.
    Add chopped tomatoes
    Cook for few minutes until the tomatoes are cooked and then add spices (salt, cumin powder, ginger/garlic paste, chili powder, and turmeric powder.
    Add spices to the mixture
    Mix it well and add kerau on it. Then, add water and a pinch of cardamom powder. Let it simmer for 5 minutes.

    Turn off the heat and the dish is ready to be served with a roti or rice or beaten rice, whichever you prefer.

    You can garnish with a handful of chopped cilantro.

    Thursday, July 9, 2015

    Mushroom ko chwela

    Introduction

    For those who love mushrooms and esp. Vegetarian, this may be what you are looking for when speaking about chwela. Yes, you got that right! Chwela does not have to be about meat, it can be vegetables too - just like this one! I do not have any childhood memory of this but since mom introduced this dish last year, we have been fan of this delicious dish! Sharing this recipe with you - hope you like it.

    Makes about 6 - 8 servings
    Mushroom chwela ready to be served

    Ingredients Needed

    • Mushroom - 16 oz
    • Mustard Oil - 2 tbsp
    • Vegetable/Olive Oil - 1 tsp
    • Chopped Green Garlic - 1/2 cup
    • Chopped garlic cloves - 5 cloves
    • Chopped yellow onions - 1 cup
    • Roasted tomatoes chopped - 1/2 cup (1 and half roma tomatoes)
    • Salt, cumin powder, chili powder to taste
    • Ginger/Garlic paste - 2 tsp
    • Turmeric Powder to taste
    • Schwan (Sichuan) pepper to taste
    • Fenugreek seeds

    Steps to follow


    Wash the whole mushrooms and drain the water so it is dry.
    Whole mushrooms

    Now cut into little thick pieces as shown in below picture. The reason to cut into these size makes it easier to roast in the gas stove.
    Cut mushrooms

    Line all the mushroom pieces in the grilling basket and cook until it turns light brown on a medium heat.
    Ready to be grilled

    Grilled mushrooms in grilling basket

    In the meantime, cut the roma tomatoes in half and grill in a non-stick skillet with a teaspoon of vegetable or olive oil.
    Grill tomatoes in a non-stick skillet

    When the mushrooms are cooked, cut them into half as shown below.
    Cooked mushrooms cut into half

    Then add chopped onions, green garlic leaves, garlic cloves into the mixture.
    Chopped Green Garlic leaves and Garlic cloves

    Add the spices (salt, cumin powder, chili powder, ginger/garlic paste and schwan pepper) and 1 tablespoon of mustard oil. Mix it well. In the meantime, in a small non-stick skillet, heat a tablespoon of mustard oil and add fenugreek seeds. Once the fenugreek seeds turn black in color, pour the heated oil into the mixture and mix well.

    Mushroom chwela is ready to be served. Enjoy!

    P.S. I will be uploading the video soon regarding this recipe....stay tuned!

    Wednesday, July 8, 2015

    Vutan (Chicken Gizzard Stir fry)

    Introduction

    When you think of Vutan, who doesn't like the smell and yumminess that it brings to your table? I have always loved this delicious dish. Back home, it has been always served as a snack to go with a drink and/or always treated as one item that go along when people are invited for a feast. Out here, I haven't tried much to look around for it, but since I found Chicken Gizzard at a grocery store, I am loving it! You can serve vutan with beaten rice or puffed rice or even rice in general. If you are a fan of vutan, check out the recipe below.

    Makes about 6 - 8 servings
    Vutan (Chicken Gizzard Stir Fry)

    Ingredients Needed

    • Chicken Gizzard - 1.5 lbs.
    • Vegetable Oil/ Olive Oil - 2 tsp
    • Salt, Chili powder, cumin powder and turmeric powder to taste
    • Water - 1 cup

    Steps to follow

    If the chicken gizzard is frozen, defrost it before cooking. If you have the defrosted one, cut into small pieces (may be about an inch or half-inch depending how you like it).

    In a pressure cooker, add all of the chicken gizzard and water. Sprinkle little salt and turmeric powder so it gets a nice color and taste when it's cooked. Try to have 4 - 5 whistles so it is cooked well enough.

    Now that it's all cooked, drain the water.

    Note: Usually, once it's all cooked, I try not to stir fry all if we have 2-3 people since it gets soggy. So, once it's all cooked, I try to use what you need and store the leftover in the fridge. The one that goes into the fridge, you can store for 2 - 3 days.
    Cooked and drained Chicken Gizzard

    On a medium-high heat, heat vegetable or olive oil in a non-stick medium skillet.

    When the oil is heated, add the cooked chicken gizzard into the skillet.
    Add cooked chicken gizzard to the heated oil
    Add salt, cumin powder and turmeric powder to taste and mix well.
    Add salt, cumin powder and turmeric powder to the mixture

    Cook for few minutes (about 2-3 minutes) and add chili powder at the end. Mix well.
    Add Chili Powder to the mixture

    Turn off the heat. Vutan is ready to be served. As mentioned above, it goes well with puffed rice or beaten rice.

    Hope you like it! Enjoy!