In a large bowl combine chicken, 1 tablespoon of mustard oil, turmeric, cumin, chili powder, salt and pepper. Toss well to coat thoroughly. In a non-stick pan heat 4 tablespoons of musturd oil. Splitter fenugreek till it turns dark. Add cloves and fry for 15 sec. Transfer the coated chicken to the pan, stir well to brown.
Add garlic,ginger, and red chilies. Stir-fry chicken in medium heat until cooked through. May need water to moisten, if it starts to burn. Add green onions and cinnamon, stir for 2 min. Adjust seasoning with salt and pepper. Serve with stir-fried vegetables and rice, or roti.
This is a very good recipe, but a bit hot and spicy.
In a blender combine all the marinating ingredients to form a smooth paste. Pour the marinating paste over the chicken in a large bowl. Mix well, cover, and let marinate for at least four hours. Grill the marinated chicken on a charcoal grill, occasionally turning until cooked through, about 7 min. Cut grilled chicken into 1-in strips.
In a sauce pan heat 2 tablespoons of mustard oil. Fry dry whole red peppers till dark. Add turmeric and stir for 15 sec. Add onions, sautee in medium heat till brown. Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mixture. Fry for 30 sec, and add tomatoes and chicken broth. Lower the heat and let the tomato-onion mixture simmer for 10 min till it thickens. Transfer grilled chicken strips to the sauce, stir well. Cook for another 10 min to evaporate excess liquid so that the chicken pieces are coated with the sauce. Adjust seasoning with salt and pepper. Garnish with green onions. Serve with rice, or roti (whole wheat flat bread)
In a large bowl, combine chicken pieces with one tablespoon of musturd oil, turmeric powder, cracked black pepper, and salt. Let marinate for 10-15 minutes.
In the mean time, heat two tablespoons of oil in a sauce pan. Put dried red chilies and fry until dark. Add jwanu and musturd seeds to the oil; fry for 15 sec. Transfer the marinated chicken pieces to the pan and brown well on medium-high heat. Lower the heat to medium and to the browned chicken mixture, add garlic, ginger, cumin, coriander, and fresh chilies; stir the entire mixture well for about two minutes until the aroma of different spices are released. Add chopped tomatoes, yogurt and chicken broth and mix well. Bring the stew mixture to a boil and allow stewing over low heat for about 20-25 minutes until the chicken is tender and the desired consistency of the sauce has been achieved.
And last, add spinach and gently fold into the stewed jwanu chicken in batches. Allow cooking for a minute or so just until all the spinach is wilted. Adjust seasoning with salt and pepper. Garnish with chopped cilantro. Serve with rice and roti.
In a blender, combine all the marinating ingredients to form marinade. In a large bowl mix chicken with the marinade. Marinate fo at least 6 hours.
Fire up a charcoal grill. Clean the grill surface thoroughly Thread the marinated chicken cubes into skewers. Do not overcrowd th pieces. Grill the skewered chicken cubes, frequently turning an basting with melted butter until cooked through. Take off the grill an brush the cooked sekuwas with butter before serving. Arrange the sekuwas on the bed of rice pilaf and stir-fried vegetables. Sprinkl chopped green onions over the sekuwas. Chili-cilantro chutney makes a ideal condiment for the sekuwas
Submitted by: Tulsi Regmi
In large bowl, combine chicken pieces, pepper, turmeric, and salt; toss well. In a non-stick sauce pan, heat oil. To the hot oil, add cloves, cardamom, cinnamon, and bay leaves; fry for 30 sec. Add chopped onions, and fry until brown. Put garlic and ginger into the onion mixture; fry for 30 sec. To this mixture, add cumin, coriander, chili powder, and grated nutmeg. Mix them well for a minute or so on low heat. Increase the heat to medium, and transfer chicken pieces into the spice mixture; stir well to brown. Add yogurt, chicken stock to the browned chicken. Lower the heat to low and let simmer until chicken pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 min.
When cooked, turn off the heat and add chopped cilantro to garnish. Serve hot with rice, and or roti.
Boil potatoes, peel and cut into small pieces. Heat oil and add tumeric, green chillies, garlic, and ginger. Fry for 1 minute. Add yogurt, potatoes and salt. Cover and cook gently for 4-5 minutes. Garnish with green coriander leaves.
“Note: If desired water can also be added after frying potatoes and boil it for 5 minutes to give it the right consistency.”
Heat oil in a pan and add turmeric. Mix all ingredients (except the meat and the water) and put them in the oil. Add meat and turn it over well. Fry until it becomes brown. Add the 1/2 cup of water and boil gently for a few minutes.
(Nepali Spicy Grilled Shrimp Sauteed in Chili Sauce)
Courtesy of Mr.Tulsi Regmi, Missori, U.S.A.
In a blender, combine all the marinating ingredients to form smooth paste. Pour the marinating paste over the shrimp in a large bowl. Mix well, cover, and let marinate for at least four hours. Thread shrimps into the skewers. Grill the skewered shrimp on a charcoal grill, occasionally turning until cooked through, about five minutes.
In a sauce pan, heat two tablespoons of musturd oil. Fry dry whole red peppers till dark. Add turmeric and stir for 15 sec. Add onions, saute on medium heat till brown. Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mixture. Fry for 30 sec, and add tomatoes, shrimp broth, and yogurt. Lower the heat and let the tomato-onion mixture simmer for 10 minutes till it thickens. Transfer the grilled shrimps and red bell pepper strips to the sauce; stir well. Cook for another five minutes to evaporate excess liquid so that the shrimps are coated with the sauce. Adjust seasoning with salt and pepper. Garnish with green onions. Serve with rice, or roti.
(Nepali Spicy Grilled Lamb Sauteed in Chili Sauce)
Mr.Tulsi Regmi, Missori, U.S.A.
In a blender combine all the marinating ingredients to form smooth paste. Pour the marinating paste over the lamb chops in a large bowl. Mix well, cover, and let marinate for at least six hours. Grill the marinated lamb chops on a charcoal grill, occasionally turning until cooked through, about 5-7 min. Cut grilled lamb into 1-in cubes.
In a sauce pan heat 2 tablespoons of musturd oil. Fry fenugreek, bay leaves, and dry whole red peppers till dark. Add turmeric and stir for 15 sec. Add onions, sautee in medium heat till brown. Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mixture. Fry for 30 sec, and add tomatoes and lamb broth. Lower the heat and let the tomato-onion mixture simmer for 10 min till it thickens. Transfer grilled lamb cubes to the sauce, stir well. Cook for another 10 min to evaporate excess liquid so that the meat pieces are coated with the sauce. Adjust seasoning with salt and pepper. Garnish with green onions. Serve with rice, or roti.
(Mixed Sprouted Beans with Lamb)
“This exotic tasting Nepali stew is prepared in Kathmandu
mainly during the hindu festivals,” writes Tulsi Regmi, who shared this recipe with us. If you have any questions about this recipe, write Tulsi at
In a large bowl with water soak beans overnight. Drain the water, wash the beans. Cover the bowl and set it in a warm place to allow sprouting. It takes about 2-3 days depending on the desired length of sprouts.
To cook, in a large bowl combine lamb, salt, and pepper with 1 tablespoon of musturd oil. In a sauce pan heat 2 tablespoons of oil; fry jwanu, fennel seeds, and musturd seeds until light brown. Add the lamb mixture and brown well. Add 3 cups of sprouted beans and fry for 2 min. under medium heat. Add chilies, cumin, coriander, garlic, ginger, turmeric, salt, and pepper. Stir well to coat the meat and sprouted beans, for about 2 min. Add tomatoes, broth and yogurt to the beans’ mixture. Bring to a boil and let simmer over low heat until the meat and sprouts are tender and the desired consistency of the soup has been achieved. Garnish with chopped green onions. Serve with rice.
From Jyoti Pathak, Painted Post, NY
In this recipe, the meat is marinated in a small amount of yogurt, ginger, garlic, red chili paste, turmeric, salt and clarified butter for up to four hours. It is then cooked with several other herbs and spices. Nepali garam masala or masu ko masala is added at the end of cooking process to retain pleasant aroma. The meat cooks in its own juice with the help of some water. The marinated spices add flavor and tenderness. It is served with rice, puffed-bread, chiura and a selection of chutney and vegetables.
Preparation and marinating time: 4 hour and 15 minutes
Cooking time: 45 minutes to 1 hour (depending upon the age of meat)
Yields: 4-6 servings
Serving suggestions: Serve with freshly boiled rice, lentil daal, and vegetable curry or with puffed bread (Poori)
…Wash meat pieces thoroughly with cold water. Cut into 1 or a ½ inch pieces. Trim away as much visible fat as possible. Prepare the herb and spices as indicated in the ingredients. In a mixing bowl, combine meat, clarified butter, ginger, garlic, chili, yogurt, turmeric and salt. Rub and message well into each piece vigorously by using hand. Cover and allow the meat to marinate up to four hours in room temperature or can be placed in the refrigerator overnight. Bring it back to room temperature before cooking.
…. When ready to proceed, heat oil in a heavy-bottomed saucepan over medium-high heat. When hot, add onion and cook until golden brown and until the oil starts separating from the side of the pan. Add tomato and cook until all the moisture has evaporated, stirring frequently. Mix ground cumin, coriander and fennel. Add marinated meat pieces and mix to coat the spices well. Add ½ cup of water and continue cooking covered. When it is boiling, reduce the heat to simmer. Continue cooking until the meat is tender and the sauce is reduced and thickened. At this stage of cooking, the oil will start to separate and float on top of the gravy. Add garam masala and stir well. Add more water (2 tablespoons at a time) if the meat is not cooked, continue cooking until the desired tenderness is obtained. The secret to success this recipe is to keep adding small amount of water and let it evaporate before more is added. Remove from heat and adjust salt. When ready to serve, transfer to serving dish, add cilantro and scallions. Serve hot.
Nepali Garam Masala – *NEPALI GARAM MASALA ½ CUP CUMIN SEEDS ½ CUP CORIANDER SEEDS 1 TABLESPOON BLACK PEPPERCORN 1 TABLESPOON CARDAMOM SEEDS 2 INCH CINNAMON STICK 1 TABLESPOON WHOLE CLOVES 1 TEASPOON GROUND NUTMEG ( Do not dry roast)
Dry roast the spices separately in a pan over medium heat until fragrant. Grind to a fine powder in a spice grinder. Store in a airtight jar.
submitted by Jyoti Pathak [email protected]
In a large bowl combine 2 tablespoons of lemon juice, 1 tablespoon musturd oil, 1 teaspoon of ground black pepper, and salt. Coat lamb chops with the above mixture, set aside for 30 min. Grill the meat until cooked through. Cut into ½-in. cubes.
In a blender combine roated sesame seeds, cumin seeds, chilies, 3 cloves of garlic, ginger, and turmeric with 1 tablespoon of lemon juice and 2 tablespoon of oil to yield smooth paste. In a bowl mix the garlic-ginger paste with the meat, gradually pouring 2 tablspoons of musturd oil, toss it well to coat thoroughly. Cover and set aside for 10 min. to marinate.
To garnish, in a non-stick pan heat 2 tablespoons of musturd oil, splitter fenugreek till it turns dark. Add garlic slices and fry till light brown. Pour the oil mixture over the marinated meat. Add green onions. Toss the whole mixture well. Sprinkle one tablespoon of roasted sesame seeds for garnish. Serve with green salad.
Submitted by: Tulsi Regmi
Submitted by ISA
Say ‘tama’ to some of your Nepalese friends and you will probably get a nice chuckle others may laugh outright. Ask for it in any ‘authentic’ Nepalese restaurant and you may meet with the disbelief of both the chef and the waiter. Serve tama to our guests? No way! What is ‘tama’ that it should evoke such strong opinions? Quite simply, tama is one of the best-kept secrets of Nepalese cuisine. The tama itself is the pickled and fermented tender young bamboo shoots. It is not served to visitors simply because it is considered plain, peasant fare not worth of being served to honored guests. But in households throughout Nepal it is such a well- loved comfort food that it is served at least once a week during the winter season. The secret of its enduring popularity is that it is extremely tasty – slightly sour – extremely pungent (OK, let’s be honest, downright stinkey!) but very appetizing. Like its not so distant cousins, kim-chi and sauerkraut, this fermented vegetable has quite a following but can be an acquired taste. Keep an open mind and give it a try.
Fermented bamboo shoots are also used extensively in Chinese cuisine where they most probably originated. Aloo Tama, as it is served in Nepal, it is a dish that bridges these two cultures: the tama from China and the spices from India. To the best of my knowledge, fermented bamboo shoots are not used at all in Indian cuisine.
You can buy tama at almost any vegetable shop in your local chowk. It can range in color from pale white-gray to bright yellow depending on whether it has been treated with turmeric. Look for it in large plastic containers where it is soaking in its own brine – you usually don’t have to ask for it because if they sell it – you can smell it! It is sour, pungent and very evocative. More recently it is sold in sealed glass jars – look for it in the ‘pickle’ section of the supermarket. Look for nice fresh plump tama that is not too woody – the tenderest young shoots are the best.
The recipe I have chosen is the most common preparation: tama with aloo (potato) and bori (black eyed peas). This preparation ranges in consistency somewhere between a runny stew and a thick soup and it is usually simply served with plain rice – a one-dish meal (homey fast-food).
Heat the oil and fry the cumin seed until fragrant then add the onion and garlic and sauté gently for a few minutes – add the ground spices and fry well. Add the salt, tomatoes, tama, potatoes and the black eyed peas and add enough water to give it the consistency of soup. Cook in a pressure cooker for 20-30 min. or until the black-eyed peas are cooked. Adjust the seasonings and cook for 10 more minutes uncovered until it has reached the right consistency. Grnish with a generous sprinkling of fresh chopped coriander. Serve with plain rice. Enjoy!
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