Friday, December 16, 2016

Mula Achar (Radish or Daikon Pickle)


I guess when you think of pickle, it usually comes when it's winter, or may be I am wrong, but the trend shows that most of the pickles are made and served during winter. And, I guess it makes sense! It's cold out and the pickle surely heats you up. Apart from my analogy, it's time to share you Mula ko Achar (Radish/Daikon Pickle). I love this pickle, usually with beaten rice or roti, but surely, people do serve with rice. I know a lot of my friends do know how to make this recipe but still just thought to share so you can enjoy this winter.

Lasts for until you it's not all gone and is refrigerated for at least a month.
Mula Ko Achar (Radish/Daikon Pickle)

Ingredients Needed

  • Radish/Daikon - 2 (small sized)
  • Green/Red Chilies - few if you like to add them
  • Salt to taste
  • Red Chili Powder - 1 tsp
  • Ground Mustard Powder - 2 tbsp
  • Mustard Oil - 3 tbsp

Steps to follow

Wash Radishes/Daikons with water. Peel the skin where needed and cut them as shown below.
Cut the radishes with the skin attached
Dry them in the sun for an hour. You do not want them to dry out completely so as to restore crunchiness.
Dry onions and chilies in the sun
Dried Radishes/Chilies
After an hour, add the dried radishes and/or chilies in a bowl. Add salt to taste, 1 tsp red chili powder, 2 tbsp ground mustard powder and 3 tbsp mustard oil.
Add spices and oil
Mix well and add them in a clean dry bottle to ferment.
Add Radish in a bottle to ferment
Cover with a lid and let it stay in the sun for a week. Check if it has pungent smell when you open the lid. Make sure you shake it well before you serve. Enjoy!
Pickled Radish

Monday, December 5, 2016

Bodhi/Bhuti Sadheko (Black-eyed peas Salad)


I just realized that the coming soon banner for this dish was posted close to two months ago, and I thought it was already posted. Keeping long story short, we use black-eyed peas or "Bodhi" in a lot of our typical Nepali/Newari dish. It is one of the main dish that needs to be in newari puja. Again, this dish is very simple to prepare just like Rajma. It is yum and obviously packed with protein. So, let's get it started! Follow the recipe below for you to enjoy.

Makes about 3 - 4 servings
Bodhi/Bhuti Sadheko (Black-eyed Peas Salad)

Ingredients Needed

  • Dry Black-eyed Peas - 3/4 cup
  • Salt and Cumin Powder to taste
  • Turmeric Powder - 1/2 tsp
  • Ginger/Garlic Paste - 2 tsp
  • Mustard Oil - 1 tbsp

Steps to follow

Soak 3/4 cup of black-eyed peas overnight.

Wash off the soaked black-eyed peas when you are ready to prepare. 

In a pressure cooker, add the soaked peas and water just to cover the peas. Add salt and turmeric powder for taste and color. On a medium heat, cook until you have 3 - 4 whistles.

Turn off the heat and let it cool off for 5 minutes.

Remove the lid and drain the excess water.

In a bowl, add the cooked peas. Add salt, cumin powder to taste along with 2 tsp ginger/garlic paste. Add unheated 1 tbsp mustard oil.
Add all ingredients
Mix well.
Mix well
The salad is ready and can be served with beaten rice. I like it better with beaten rice/chuira.
Traditional Delicacies

Friday, November 18, 2016

Paun ko Jhol (Lapsi/Nepali Hog Plum Candy Delicacies)


For people who have tons of Lapsi Candy titaura's available, you should try this recipe. I always longed for one until recently when my family was in town, they helped me make this so I could share with you. It's fairly easy to make.

To give you a background as what this recipe is all about - it is made out of Lapsi (Nepali Hog Plum) fruit, which you can get most of the time only in Nepal. This fruit is seasonal as most other fruits are and are available only during the autum/winter season, but you can buy Lapsi Candy readily available in most of the stores in Nepal.

You have "Paun" usually during huge feasts hosted by your family members and relatives back home. You have it at the end of the feast "bhoj", and is known to help with digestion as it has turmeric, the hog plum itself and black salt. Here is the recipe that you can follow and hope you will like it. If you do, please comment below so I can hear you!

Makes about 5 servings

Paun Ko Jhol

Ingredients Needed

  • Lapsi Candy - 1 packet
  • 2 cups water
  • Sugar - 1 tbsp
  • Pinch of hing or asofevida powder
  • Chili powder (optional) for extra spicy
  • Salt and turmeric powder to taste
  • Jal Jeera Powder - 1/2 tsp
  • Black Salt Powder - 1 tsp
  • Mustard Oil - 1 tsp
  • Fenugreek Seeds - 1/2 tsp

Steps to follow

Boil 2 cups of water in a saucepan.
Boil Water
Add 1 packet of Lapsi (Nepali Hog Plum) candy and let it cook for few minutes until lapsi starts to melt. Stir it with a spatula at times.
Add Lapsi Candy into the boiling water
Turn off the heat. Cool for about 5 minutes.
Cool Off
While it's getting cooled off, add a tablespoon of sugar, a pinch of hing or asofevida powder, chili powder if the candy isn't that spicy enough for your taste, salt to taste, 1/2 tsp of Jal Jeera Powder, and 1 tsp of Black Salt Powder into the mixture. Mix well in a blender.
Add all ingredients to blend
Add Turmeric Powder on top of the mixture. Meanwhile, heat 1 tsp of mustard oil on a medium heat and add 1/2 tsp of fenugreek seeds. When it turns dark, turn off the heat and pour it into the mixture.
Top it off with Turmeric, Mustard Oil and Fenugreek Seeds
Paun is ready! Enjoy!
Paun ko Jhol

Friday, October 7, 2016

Chwela (Boiled Pork Chwela)


I know I have posted Haku Chwela (Dark roasted pork salad) recipe before which is pretty delicious compared to the "original" one. The reason why I say "original" is that this is what we have grown up eating rather than Haku Chwela. It is pretty easy to make and does not take long to prepare. It is one of the main dishes that you have after special deity worships (pujas) at home, and I just love it to have with beaten rice. It is just so delicious! Enough of the intro, here is the recipe so you can enjoy as well.

Note: If you are not a huge fan of pork, you can substitute with turkey or chicken or any meat of your choice.

Makes about 6 - 8 servings
Pork Chwela 

Ingredients Needed

  • Pork loin (with no bones) - 1lb
  • Water to boil
  • Ginger/Garlic paste - 2 tsp
  • Green Chilies - 2 (diced)
  • Diced Yellow Onion - 1/4 cup
  • Chopped Green Onion - 1 stalk
  • Chopped Cilantro - 1/4 cup
  • Sliced Garlic - 6-8 cloves
  • Mustard Oil - 2 tbsp
  • Fenugreek Seeds - 1/2 tsp
  • Schezuan Pepper to taste
  • Salt, Chili powder, Cumin Powder to taste
  • Turmeric Powder for taste and color

Steps to follow

For this recipe, it would be better if you can cut the pork into small sizes before you cook. I made 4 - 6 pieces and let is cook in a pressure cooker with some water in it. You may want to add a little bit of salt and turmeric powder so when it is cooked, you have that taste and color you are looking for. Turn on a medium heat and let it have 4 whistles. 

Once cooked, turn off the heat and let it cool off for 5 minutes.

Open the lid of the cooker. Remove the cooked meat from the cooker and set it aside.

Once it has cooled off, make slices of the cooked meat and add them in a bowl. Also, add sliced 6-8 cloves garlic, 1/4 cup chopped cilantro, 1 stalk chopped green onion, 1/4 cup diced yellow onion, and 2 diced green chilies.

On top of all that, add salt, chili powder, cumin powder, 2 tsp ginger/garlic paste, and schezuan pepper to taste. Top off with turmeric powder.
Add the dry ingredients and spices to taste
On a small skillet, heat 1/2 tsp of fenugreek seeds over 2 tbsp of mustard oil. 
Fenugreek seeds on heated oil
 When the seeds turn black in color, remove from the heat.
Remove darkened seeds from the heat
Mix well.
Mix well
Quick Tip: You may serve it immediately once ready but for better results, you may want to place aside for 30 minutes so the spices can blend for that delicious spicy taste.

Boiled Pork Chwela is now ready to be served with Beaten Rice or even Rice! Enjoy!
Traditional Delicacies

Wednesday, August 17, 2016

Kwati (Mixed Beans Soup)


Nepal has a lot of festivals and as a kid, I remember, we used to have so many holidays in a calendar year. The month of August usually marks the beginnings of a lot of festivals coming through, at least for a couple of months now, until Dashain-Tihar is over.

A festival named Janai Purnima starts tonight (American Eastern Time) or Thursday (NST). During this full-moon day, apart from Puja (rituals), many of them also have Kwati. Kwati is a 9-bean soup. This is a very easy recipe and I believe pretty healthy too as they have health benefits. For more information, you can check out: Kwati Wiki

Last year, I was lucky enough to be back home and celebrate this auspicious occasion with my family members. Also, I had a chance to have Kwati that my mom made. I also had a chance to have Momo Kwati at my sister-in-law's place. That was pretty good! I am not sure how it's made, but I do have a recipe for the normal recipe that my mom makes. For this recipe, I was not able to find a 9-bean soup mix in my local grocery store, but I got a 15-bean soup mix instead. The recipe is below and hope you enjoy!

Makes about 6 -8 servings


Ingredients Needed

  • Dried 15-bean soup mix - 1 1/2 cup
  • Salt, Cumin powder and Turmeric Powder to taste
  • Ginger/Garlic Paste - 2 tsp
  • Vegetable Oil - 2 tbsp
  • Ajwain Seeds - 1 tsp
  • Water as needed

Steps to follow

Soak 15-bean soup mix throughout the day. Since the temperature is pretty warm out, usually the soaking process accelerates on its own. Wash and drain the excess water that evening. Set aside in a bowl so as to let it sprout. I placed it in a cool place for 2 days.
15-bean soup sprouts
Now that the sprouts are pretty long, it is ready for the delicious dish to be born on the kitchen table.

In a pressure cooker, pour in the mixed bean sprouts and add water just to cover the beans. Add salt, cumin powder and turmeric powder to taste. As how you would cook Dal, you would do the same for this case. Turn on the heat to low-medium so as to cook gradually.
Water Level shown in order to cook Kwati
Cook for 10-12 minutes or 5-6 whistles and turn off the heat. Let it stand for 5-10 minutes to cool off.

Now open the lid and add 2 tsp of Ginger/Garlic paste. Mix well.
Cooked beans
Now that the beans are cooked, turn on the heat to low-medium and let it boil for few minutes (about 3-4 minutes).
Boil the soup
In the meantime, in a non-stick skillet on a medium heat, add 2 tbsp Vegetable Oil and 1 tsp Ajwain Seeds.
Heat Ajwain Seeds in Vegetable Oil
When the Ajwain Seeds are dark in color, pour it in the soup. I would preferably pour it in the corner so it doesn't splash much. Also, at this point, you would want to turn off the heat for both cases. Also, if the ajwain seeds are still in the skillet, you can pour in the soup to get the remaining seeds into the mixture.
Pour in roasted Ajwain Seeds into the mixture
The soup is ready. You can serve it with a bread or crackers but I usually like with a small cup of rice.
Kwati with Rice, Spinach and Eggplant curry

Friday, August 5, 2016

Chicken Lollipop & Grilled Potato - SUMMER SPECIAL!


Today I have a Summer Special recipe for grilled Chicken Lollipop and potatoes. Summer is about to end -- but before it ends, you would want to try this recipe. It does not have those a lot of spices as you have seen with other recipes but just uses the Cajun Seasoning, Oregano, Barbeque seasoning and Basil Leaves. For this particular recipe, I thank my husband for helping me out. I am sure you will like it and before I say anything, here is the recipe!

Below is my first GIF video on this recipe. I know it still needs more update but hopefully it shows what you are actually looking for. Again, feedbacks are welcome!

Grilled Chicken Lollipop
Grilled Potatoes

Ingredients Needed

For Chicken Lollipop with Cajun Seasoning:

  • Chicken wings - 7
  • Cajun Seasoning - 2 tbsp
  • Vegetable Oil - 3 tbsp
  • Salt to taste
For Chicken Lollipop with Bbq Seasoning:
  • Chicken wings - 4
  • Bbq Seasoning - 1 tsp
  • Vegetable Oil - 1 tsp
For Grilled Potatoes:

  • Red Potatoes - 3
  • Oregano, Basil Leaves, Salt, Black Pepper & Vegetable Oil to taste

Steps to follow

For Chicken Lollipop with Cajun Seasoning:

In a chop board, cut the chicken wings in a shape of lollipop as shown. I am pretty sure there are various ways to cut them as per your comfort zone. You can search in youtube as well if you do not feel comfortable to cut in this way.
Cut Chicken Wings into Lollipop Shape

In a bowl, mix 7 Chicken Wings, 2 tbsp Cajun Seasoning, and 3 tbsp Vegetable Oil.   
Add spices and oil

Marinate for 30 minutes. 
Marinate 30 minutes
For Chicken Lollipop with Bbq Seasoning:

In a bowl, mix 4 Chicken Wings, 1 tsp Bbq Seasoning, and 1 tsp Vegetable Oil. 
Add Bbq seasoning

Marinate for 30 minutes.
Marinate 30 minutes
Optional: This bbq seasoning is optional. You can use any bbq seasoning as per your preference. Since my husband got this one from Kansas, we thought to try and it was delicious.
Bbq Seasoning

For Grilled Potatoes:

Wash the 3 medium-size red potatoes. Cut them in cube-size with skin intact so you get 4 cubes from a potato as shown below.
Cut potatoes in cube-size

Sprinkle Oregano, Basil Leaves, Salt, Black Pepper and Vegetable Oil in a bowl with cut potatoes. Mix well.
Add spices and mix well
Add these potatoes one at a time in a flat skewer. When you use flat skewer, it helps to hook those uncooked potatoes easily.
Add potatoes in flat skewer
When everything is ready to be grill, turn on the grill. Grill all chicken lollipop and potatoes for 6 minutes turning over once or twice until cooked. 
Grill chicken lollipops and potatoes
Once cooked, turn off the grill and enjoy with hot sauce or ranch or any dip of your preference. 
Chicken Lollipops

Friday, July 29, 2016

Jal Jeera Soda


What do you like to have the most when the temperature soars to high 90s in this hot July? I know what people would say - ICE-CREAM! I get's yummy and it's cool! I love it too and it is hard not to eat one. Apart from ice-cream, I love love soda - particularly this kind! Last year, when I was back home, I almost visited this one place regularly in New Road almost where this guy literally sold just the sodas and earned a living! It's amazing, isn't it? I do not know his secret recipe to those amazing sodas, but just last week, I tried to make one, and found out it's pretty close to what that seller used to sell. And yes, not to mention, it was so yummm! And one of my close friend said - "I could drink this all day long". I know it is not healthy at all to drink soda, neither is ice-cream, but once in a while isn't a bad idea, and if you see the contents in Jal Jeera Masala, it actually helps with digestion. Too much of an introduction, here is the recipe that is sure to fill you up to your thirst! Enjoy!

Makes about 1 serving
Jal Jeera Soda

Ingredients Needed

  • Club Soda: 10oz / 300ml
  • Lime: 1/3 size or as per taste 
  • Ice Cubes: 2-3 cubes
  • Jal Jeera Masala Powder: 1 tsp
  • Pani Puri Masala Powder: 1 tsp
  • Sugar: 1.5 - 2 tsp or per taste
Ingredients Needed for Jal Jeera Soda
Optional: Instead of Club Soda, you can use Sprite or 7up as per your preference for flavor.

Steps to follow

In a glass, pour in 1 tsp of Jal Jeera Masala Powder and 1 tsp of Pani Puri Masala Powder. If you just have one or the other, you can use that - don't need a mixture of two, but Jal Jeera Masala is the best.
Jal Jeera and Pani Puri Masala Powder
Add few ice cubes into it.
Add ice cubes into it
Pour in 10 ounce of Club Soda.
Pour in Club Soda
The regular soda is ready but if you want that citrusy and sugary taste, follow the recipe below.

Squeeze in lime to the mixture.
Squeeze lime
Add 1-2 tsp sugar depending upon your taste and mix it well with a spoon. Your drink is now ready!
Jal Jeera Masala Soda