Wednesday, August 26, 2015

Karela (Bitterground) Achar

Introduction

Many people may not like Karela or Bitterground so as to speak due to its bitterness nature on our taste buds. But, when you stir fry or mix it with potatoes, the bitterness goes away with its spices and taste much better than you think. This recipe is similar to that of Aloo Achar - the only difference is the addition of onions and bitterground itself. You can choose to make it spicy or you can go mild depending what you like. Also, it is also one of the easiest dish to make and you can enjoy with beaten rice or rice or roti or anything you would like to have. Here it is so you can enjoy!

Makes about 6 servings
Karela (Bitterground) Achar

Ingredients Needed

  • Karela (Bitterground) - 5
  • Red Potatoes - 4
  • Chopped Red Onions - 1 cup
  • Lemon - 1 and 1/2
  • Brown Sesame Seed powder - 1/2 cup
  • Mustard Oil - 2 tbsp
  • Fenugreek Seeds - 1/2 tsp
  • Coriander powder to taste
  • Salt and Chili powder to taste
  • Turmeric Powder to taste
  • Schwan Pepper to taste
  • Cilantro to garnish
  • Add water as needed
Optional: Green chilies if you like it hot

Steps to follow

Boil potatoes and Bitterground until it is cooked. Then, cut them into bite-size halves as you would for Aloo Achar. Then mix the chopped red onions onto it.
Mix of potatoes, cooked bitterground and chopped red onions

Add Brown Sesame Seed Powder to the mixture.
Add Brown sesame seed powder to the mixture
Add spices to taste. Add turmeric powder on the top so you can pour the heated oil on top of it so you get the taste and color for the dish.
Add the spices to the mixture
Heat the oil on a medium heat and add fenugreek seeds until it turns dark in color.
Fenugreek seeds on heated oil
 When the seeds turn black in color, remove from the heat.
Remove darkened seeds from the heat
Pour on top of the mixture.
Pour Heated oil on the mixture
Mix well. Add water as needed.
Bitterground Achar
Karela (Bitterground) Achar is ready to be served.

Friday, August 21, 2015

Wo (Split Mung Daal Recipe)

Introduction

For Newars, Wo is one dish that needs to be there in almost most of the festivals that are celebrated every year. I guess it is more like having a cake here. Wo is a pancake-like dish that is made up of minced mung daal. I am not really fond of Wo but I love to make one though.

Makes about 8 - 10 servings
Wo

Ingredients Needed

  • Mung Daal - 2 cups
  • Hing Powder - 1 tsp
  • Salt to taste
  • Cumin Powder - 1 tsp
  • Ginger/Garlic Paste - 2 tsp

Steps to follow

Soak Mung Daal overnight.

The next day, drain additional water and grind them using a mixer. If you need to add water, add little at a time.
Ground Mung Mixture
When the mixture is ready, add salt, cumin powder, hing powder and ginger/garlic paste.
Add all spices to the mixture
Mix well and set aside for 30 minutes.

Heat cast-iron skillet on a medium heat.
Heat skillet on a medium heat
Add oil and spread around.
Spread oil in a skillet
Pour about 1/3rd cup in the skillet. You can add about 3 of them at a time.
Pour the mixture in the skillet
When you are done pouring them and after 15 seconds, use a spoon and spread around to make a round shape. You may need little water in a bowl so you can dip in the spoon for smoothness.
Note: If you cook it in this way, you can see a circle lined when you turn over - just for presentation, it will look good.
Spread the mixture with a spoon
After about few minutes when the upper part looks cooked, turn over. If you need to add some oil around it, you can.
Turn over
Remove Wo from the skillet now and let it stand until it cools off a little. Wo is ready to be served.
Wo is ready to be served
Youtube video on this recipe will be coming soon! Stay tuned...


Friday, August 14, 2015

Tama Aloo (Bamboo Shoot and Potato Curry)

Introduction

Tama Aloo - one of my favorite dishes. I used to like while I was a kid, and I still do. Also, this is one of the dish I sure do make it yummy. Well, most of the times it works well. Anyways, back home, tama aloo is always there as one more dish during the feast. In our house, it used to be always there no matter if you have a feast or not, and I am sure that might be one of the reasons why I like it so much. The spicy and sour taste kicks in really well whether you serve just Tama Aloo or with beaten rice or even rice.

Makes about 8 - 10 servings
Tama Aloo

Ingredients Needed

  • Rajma - 1/2 cup
  • Chana - 1/2 cup
  • Black eyed peas - 1/2 cup
  • Small Red Potatoes - 2
  • Red Onions - 1 cup
  • Water - 3 cups
  • Tama (Sour Bamboo Shoot) - 2 cups
  • Urad Daal (Kalo Daal) - 1/3 cup
  • Turmeric Powder - 1/2 tsp
  • Salt and Chili Powder to taste
  • Cumin Powder - 1 tbsp
  • Coriander Powder - 1 tbsp
  • Vegetable Oil - 1 tbsp
  • Fenugreek Seeds - 1/2 tsp
  • Ginger Paste: 2 tsp
  • Garlic Cloves Chopped: 3 cloves
  • Roma Tomatoes Chopped - 2
Optional: You can add lemon as per your taste

Steps to follow

Soak Rajma, Chana and Black eyed Peas overnight.
Soaked mixed beans - also mix potatoes into it
In a pressure cooker, heat oil on a medium heat. Add fenugreek seeds onto it.
Heat fenugreek seeds into vegetable oil
When the seeds turn dark in color, add Urad or Maas or Kalo Daal into it.
Fry Urad Daal
After 2-3 minutes, add onions and stir until it's light brown in color.
Add onions
Then add all beans and potatoes.
Add beans and potatoes
Cook for few minutes and then add all spices and ginger paste.
Add Ginger Paste and all other spices
Cook for 5 minutes and then add water.

Also, add chopped garlic to the mixture.
Chopped Garlic
Cover with a lid and bring about 6 to 7 whistles. Turn off the heat and let it stand for few minutes. 

Open the lid of the pressure cooker. Turn on the heat. Add tama (sour bamboo shoot) and tomatoes and bring to a boil. You may want to add water from Tama's bottle which has sour taste where you would not need to add a lemon to bring that sour taste. Add about 2 - 3 tbsp.
Add bamboo shoot
Then add tomatoes
Lower the heat and let it simmer for 5 minutes. Turn off the heat and the Tama Aloo with mixed beans is ready to be served.

Friday, August 7, 2015

Wo (Mung Wo - COMING SOON TO YOUR KITCHEN)

COMING SOON!


Stay tuned and will be posting the recipe for Wo soon, which is made up of Split Mung Daal. Wo and Bara are two different delicacies and often people tend to confuse for one or the other. Wo is typically made up of split Mung daal and isn't deep fried, while Bara is usually made up of Maas or Urad or Kalo Daal and is deep fried. Despite the differences, most people still enjoy Wo for quick snack. While that is on the way, for now, you can check out other recipes found in this blog. Enjoy!


Split Mung Wo

Palak Saag Sadheko (Spicy Spinach)

Introduction

Palak Saag or Spinach sadheko is one of the yummiest dish in this world. You can choose to make it spicy or you can go mild depending what you like. Also, it is also one of the easiest dish to make and you can enjoy with beaten rice or rice or roti or anything you would like to have. My mom shared this recipe and we are in love with it. Here it is so you can enjoy!

Makes about 6 servings
Saag Sadheko (Spicy Spinach)

Ingredients Needed

  • Palak Saag or Spinach - full 3 quart bowl
  • Brown Sesame Seed powder - 2 tbsp
  • Mustard Oil - 1 tsp
  • Vegetable Oil - 1 tbsp
  • Fenugreek Seeds - 1/2 tsp
  • Ginger/Garlic Paste: 1 tsp
  • Cumin powder and Coriander powder to taste
  • Salt and Chili powder to taste
  • Turmeric Powder to taste
  • Schwan Pepper to taste
  • Lemon juice to taste
  • Pinch of Hing Powder
Optional: Green chilies if you like it hot

Steps to follow

Wash spinach and dry.
3 quarts of spinach
Place spinach in a steamer to steam for 10 minutes in a medium heat.
Spinach in a steamer
Remove from the stove. Place the steamed spinach in a bowl.
Steamed Spinach
Drain excess water from the bowl. User spoon to squeeze excess water since it is hot. Use caution. Once the excess water has been drained, spread the spinach lightly in the bowl. Add salt, chili powder, schwan pepper, cumin and coriander powder, lemon juice and mustard oil. 
Mix spices
Mix lightly. Then add ginger/garlic paste and turmeric powder to the mixture. You can also add green chilies depending what you like.

Also, in a small pan, heat fenugreek seeds in vegetable oil on a medium heat.
Fenugreek seeds on heated vegetable oil
 When the seeds turn into black in color, remove from the heat.
Remove darkened seeds from the heat
Pour on top of the mixture
Add green chilies if you would like
Mix well.
Mix well
Spinach is ready to be served.