Friday, January 22, 2016

Rajma

Introduction

I would say Rajma is one dish that I always loved it - be it with rice, roti or itself. I guess it is one of the easiest and delicious dish ever. It is also one of the dish that's always been there in feasts during festivals. And, I remember, while I was a kid, Rajma was the only bean group I liked. I know a lot of people have their own way of making this delicious dish, but the way I like it is fairly easy to make and I am going to share it with you. Hope you like it! Enjoy!

Makes about 5 servings
Rajma

Ingredients Needed

  • Rajma (Dried) - 1 cup
  • Chopped Red Onions - 1/2 cup
  • Chopped Tomatoes - 1/2 cup
  • Vegetable Oil - 2 tbsp
  • Salt, Chili Powder, Cumin Powder, and Turmeric Powder to taste
  • Ginger/Garlic Paste - 2 tsp
  • Cumin Seeds - 1/2 tsp
Optional: Cilantro to garnish; Green Chilies if you want spicier

Steps to follow

Soak Rajma overnight.
Soak Rajma overnight
The next day, wash soaked Rajma once and pour it in a pressure cooker with some water on it. Also, add little salt and turmeric powder to taste. Cook on a medium heat.

You may want about 5 whistles to go depending how cooked you want. Turn off the heat. Set aside for few minutes.

Open the pressure cooker and pour the cooked Rajma and its water in a mixing bowl. Drain Rajma and place it in a separate bowl.
Tip: You do not want to throw away its water since you will need it later on.
Cooked Rajma and its water
You may use the same pressure cooker to cook the rest of it or a non-stick skillet. I will be using the same pressure cooker. Heat Cumin Seeds on the vegetable oil until it turns dark in color.
Heat Cumin Seeds on the Vegetable Oil
Add chopped onions.
Add Onions
When the onions turn light brown in color, add spices along with Ginger/Garlic Paste.
Add Spices and Ginger/Garlic Paste
After a minute or two, add Rajma and chopped tomatoes and mix well. 
Add Rajma and Tomatoes
After a minute or two, add the water that you saved after Rajma has been cooked.
Add water
Bring it to a boil. Turn off the heat.
Bring it to a boil
Garnish with cilantro and the Rajma dish is ready to served with your favorite choice of food!
Rajma

Sunday, January 17, 2016

Keema Wo (Split Mung Daal Topped with Minced Turkey)

Introduction

If you see the picture below, it may remind you that it looks like pizza, just instead of dough, we will have Split Mung Daal mixture. Split Mung is healthy and it is a good source of protein. With my sister-in-law at home, it has been a wonderful experience to try on new recipes that we are so fond of eating back home. We tried this recipe and it turned out pretty good than expected. Also, a friend of mine asked me if I can post the recipe too. Hope she likes it and you will too! Enjoy!

Makes about 5 servings
Keema Wo with Egg topping

Ingredients Needed

Split Mung Daal Mixture:
  • Mung Daal - 2 cups
  • Hing Powder - 1 tsp
  • Salt to taste
  • Cumin Powder - 1 tsp
  • Ginger/Garlic Paste - 2 tsp
Minced Turkey Mixture:
  • Turkey Meat - .25 lbs.
  • Ginger/Garlic Paste - 1 tsp
  • Salt to taste
  • Cumin Powder - 1 tsp
  • Uncooked Mustard Oil - 1.5 tsp
Optional: Eggs for each serving

Steps to follow


For Minced Turkey Mixture, in a mixing bowl, add the minced Turkey, Ginger/Garlic Paste, Salt, Cumin Powder and Uncooked Mustard Oil.
Minced Turkey with Spices
Mix it well and set aside for 30 minutes so spices are well mixed in.
Minced Turkey Mixture
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 would want to add one at a time.
Pour Wo Mixture into the skillet
When you are done pouring them, you may 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.
Tip: At this time, you may want to lower the heat to low so you have time to pour in the turkey mixture.
Make a round space with hand or spoon
Add Minced Turkey little at a time on top of uncooked Wo.
Add turkey as a topping
You may need to dip your spoon in the same bowl of water and press it against the batter on the skillet.
Press meat to the Wo batter in the skillet
Tip: When you layer the meat mixture, you may want to leave the middle portion empty so egg can rest in there.
Leave the middle part empty
Pour an egg in the middle section as shown. Sprinkle some salt on top of it to taste.
Add an egg
Turn on the heat to medium and let it cook for few minutes (i.e. when you know the sides of the egg is cooked), about 2-3 minutes.
Cook for few minutes
Using a long wide spatula, flip Keema Wo. If the yolk escapes out, you will need to place Keema Wo on top of where the yolk is so it stays intact.
Flip it over
Cook for about 5 minutes until meat turns brown, occasionally turning to see if the meat is cooked.
Cooked Keema Wo
Remove Wo from the skillet now and let it stand until it cools off a little. Keema Wo is ready to be served with your choice of sauce.
Keema Wo


Friday, January 15, 2016

Maghe Sankranti Special

Introduction

First of all, I would like to wish everyone - Happy Maghe Sankranti!!

Maghe Sankranti is one of the festivals in Nepal where it is celebrated the first day on the month of Magh according to the Nepali Calendar. During this day, I remember, my mom used to prepare all the goodies as pictured below and many more early on in the morning. As we got ready in the morning, she would then pour little oil on her hand and apply them in our head. This signifies that we have good health in coming years. In return, we would get her blessings.

Also, I remember this day as "Ghui-Chaku Khane Din", meaning, it is a day when we specially get to eat Ghee and Chaku (Solid Molasses) in our meal. One of the fond memories I have - when I was a kid, I used to spend some of my winter vacation in my Grandma's house in Bhaktapur. And, when it was time for lunch, my Grandma would hand me my plate with rice and curry and "ghui-chaku". We would then climb up the stairs to sit in the balcony and eat while still sitting in the sun. It was a wonderful moment!

Maghe Sankranti Special

The above picture shows Chaku (Solid Molasses) topped with Ghee on your bottom-left corner, roasted ginger-garlic in the middle, "teel ko ladoo" black sesame seed ladoos on your bottom-right corner and sweet potatoes and taro roots. Sweet potatoes and Taro Roots are boiled. As for sesame seed ladoos, it is fairly easy so didn't think you would need a recipe for this. Fairly simple - all you need is liquid molasses and roasted black sesame seeds. Heat the molasses and add the sesame seeds. With little oil on your palm, you make small rounds. I hope this helps and hope you can enjoy this special day!

Below is the picture of Maghe Sankranti Lunch Special enjoyed by my family members.