If you love hot, spicy and sour stuff like most Nepali people do, you’ll love this recipe. However, people not used to eating spicy food can still enjoy it by using a lesser amount of chilies.
Boil and peel potatoes. Cut them into approx 1 inch cubes. Place the til in a pan and roast the till they look well roasted and crisp. Remove the pan fron heat and let the til cool. Then grind the til into a fine powder(as you might notice til contains oil). Add the til powder, chili powder, salt, turmeric, lemon juice and mustard oil to the potatoes and mix well. Also add the green chilies cutting them into long strips. If the sauce looks too thick, you can add some water and if the sauce is not thick enough, you can add some mashed potatoes. Garnish with coriander leaves and enjoy.
In a sauce pan heat oil, fry dried red chilies until dark. Add onions and sautee until light brown. Add cumin, coriander, chili powder, ginger, garlic, salt, and pepper. Fry for 1 min under low heat. Add potatoes to the onion mixture and sautee for 5 min in medium heat. Sprinkle water if it starts to burn. Add soaked beans, bamboo shoots, tomatoes, yogurt, and broth to the potatoes mixture; stir well. Bring to a boil, and let simmer for 15-20 min. under low heat until potatoes are fork-tender, and the gravy has attained its desired consistency. Garnish with chopped cilantro. Serve with rice, or roti.
Submitted by: Tulsi Regmi
In A Dutch Oven, Saute
Add To It
When Almost Tender, Add
Cover and simmer until all veggies are tender. Serve over rice.
Posted by EBWATERS to AOL. [Rev. SKS. Original called for sauteing in peanut oil and adding greater quantity of peanut oil at end]
From the recipe files of Sue Smith, [email protected]
(Nepali Vegetable Stuffed Dumplings)
Dough for wrappers:
In a large bowl combine flour, oil, salt and water. Mix well, knead until the dough becomes homogeneous in texture, about 8-10 min. Cover and let stand for at least 30 min. Knead well again before staging the wrappers.
In a non-stick pan heat clarified butter, splitter fenugreek until it turns dark. Add chopped onions and saute until just slightly light brown. Add turmeric, garlic, ginger, and chilies. Fry for 30 sec. Put vegetables and stir-fry until slightly soft. Do NOT over stir-fry the vegetables. Salt and pepper the vegetable mixture. Add cheese, green onions and cilantro, mix well. To solidify the vegetable mixture, add one tablespoon of flour-water mixture. Mix the mass over until thickened. Transfer the vegetable filling into a bowl. Cover and refrigerate for at least 1 hour to allow cooling.
Give the dough a final knead. Prepare 1-in. dough balls. Take a ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm to about 2-in circle. Make a few semi-flattened circles, cover with a bowl. Use a rolling pin to roll out each flattened circle into a wrapper. For well excecuted MOMOs, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming. Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time. Continue until the wrapper attains 3-in diameter circular shape. Repeat with the remaining few semi-flattened dough. Cover with bowl to prevent from drying.
For packing hold wrapper on one palm, put one tablespoon of the filling mixture and with the other hand bring all edges together to the center, making the pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling. This holds the key to good tasting, juicy dumplings.
Heat up a steamer, oil the steamer rack well. This is critical because it will prevent dumplings from sticking. Arrange uncooked MOMOs in the steamer. Close the lid, and allow steaming until the dumplings are cooked through, about 8-10 min. Take the dumplings off the steamer, and immediately serve. To serve, arrange the cooked MOMOs on a plate dressed with an ample amount of hot tomato achar.
(Himalayan Vegetable-Noodle Stew)
Cook noodles in boiling salted water until slightly undercooked. Drain and rinse. In a sauce pan heat two tablespoons of mustard oil. Add onions, fry till light brown. Add turmeric, garlic, ginger, cumin powder, and chilies. Stir well for a minute or so. Put the assorted vegetables and stir-fry well, about five min. To the vegetable mixture add tomatoes, soy sauce, yogurt, broth, jwanu, bay leaf, salt and pepper and cook until vegetables are tender. Add the noodles and stew for five more minutes or until nice consistency of the sauce is attained.
And lastly, add spinach and fold into the stewed noodles for a minute or so until wilted. Garnish with chopped cilantro. Serve with roti.
(Curried Tender Vine Tips of Pumpkin)
In a non-stick pan heat three tablespoons of clarified butter. Splitter fenugreek seeds, whole timur, mustard seeds, and cumin seeds until they turn dark. Fry dried red chilies for 15 sec. till it turns dark. Add garlic, ginger, ground pepper, cumin, and turmeric; fry for a minute or so on low heat. Add pumpkin vine tips to the spice-mixture, and stir-fry for about two minutes. Salt it. To the stir-fry mixture, add broth, and let simmer until the vine tips are tender and the excess liquid has evaporated off. Adjust seasoning with salt and pepper. Serve with rice.
(Stir-Fried Mustard Greens)
In a non-stick pan heat three tablespoons of mustard oil. Splitter jwanu seeds, whole timur mustard seeds, and cumin seeds until they turn dark. Fry dried red chilies for 15 sec. till it turns dark. Add garlic, ginger, ground pepper, and turmeric; fry for a minute or so on low heat. Add mustard greens to the spice-mixture, and stir-fry for about two minutes. Salt it. Increase the heat to high; cook the mustard greens until wilted and the excess liquid has evaporated off. Do not overcook the greens. Adjust seasoning with salt and pepper. Garnish with chopped dill weed. Serve with rice.
Stir-Fried Mixed Vegetables and Nepali Homemade Cheese Cubes
In a non-stick saute pan, heat two tablespoons of oil.
Salt and pepper cheese cubes and brown well on all sides and reserve in a large plate. In a large pot of boiling water, blanch vegetables, including cauliflower, mushroom and red bell pepper for a brief time. Remove immediately and place in ice bath.
In the same saute pan, add remaining three tablespoons oil. Add turmeric and dry red chilies and fry until the chilies turn dark, releasing an earthy flavor. Add chopped onions and stir constantly until lightly browned. Add garlic and ginger and fry for a minute or so. Transfer the browned cheese cubes and lightly blanched vegetables and stir-fry for five minutes over low heat. Add tomatoes, yogurt, soy sauce, and ground pepper; mix well. Allow cooking for five-eight more minutes, adding a bit of water if necessary. At last, add spinach to the cheese-vegetable mixture and gently fold in to wilt it down. Garnish with green onion. Adjust seasoning with salt and pepper. Serve with steamed rice.
(Stewed Potatoes and Lentil-Vegetable Balls)
(Note: Masauras are dehydrated (usually sun-dried) balls of black lentil paste and minced vegetables. Allow ample time to make masauras before assembling the dish)
For Masauras (Sun-Dried Lentil-Vegetable Balls):
In a blender, combine soaked lentil, water, salt and pepper to for smooth paste. Reserve the paste in a large bowl. To the lentil paste, add chopped vegetables; mix thoroughly to incorporate all ingredients. Make 1-in. balls of the mixture and arrange them on a baking sheet. Allow sun-drying until the ball are completely dehydrated. Food dehydrator can be used instead. Package the dehydrated lentil balls in air-tight container.
In a large non-stick saute pan, heat three tablespoons of oil and fry masauras until golden brown. Reserve in a large plate. To the same saute pan, add the remaining two tablespoons of oil. Fry fenugreek and cumin seeds until dark. Add chopped onions and fry until lightly browned. Add potatoes, salt and pepper to the onion mixture and fry on low heat for ten minutes or so until potatoes are lightly browned cooked half way. Add cumin and coriander and stir for a couple of minutes. Add browned masauras to the potato mixture followed by tomatoes and milk. Cover and allow simmering for 10-15 minutes or until the potatoes are cooked tender and a desired consistency of the stew has been achieved. Garnish with chopped cilantro. Serve with steamed rice.
(Eggplant Stir-Fried with Potatoes)
In a large pot of salted boiling water, blanch eggplant for a couple of minutes and transfer to ice bath. In a non-stick saute pan , heat oil and fry fenugreek and cumin seeds until dark. Add potatoes slices, turmeric, salt and pepper and stir-fry until potatoes are well browned and cooked half way. Add garlic, ginger and chilies. Mix well to incorporate into the potatoes. Add blanched eggplant, yogurt and soy sauce and stir fry for five-seven minutes over medium-low heat until potatoes and asparagus are tender. Add diced tomatoes and green onions just before removing from heat. Garnish with chopped cilantro. Serve hot with rice pilaf, accompanied by tomato achar.
(Bitter Melon Stewed in Yogurt Sauce)
In a large pot of well-salted boiling water, blanch bitter melon for a few minutes and transfer to ice bath. Blanching in heavily salted water reduces the bitterness of bitter melon. In a non-stick sauce pan, heat oil and fry mustard seeds and red chilies until dark. Add onion, green pepper and celery and fry until light brown. Add turmeric, black pepper, garlic and ginger; mix for a minute or so. Add the blanched bitter melon and stir fry for five minutes. To the bitter melon mixture, add yogurt and salt; mix well to incorporate all ingredients. Cover and cook on medium heat for ten more minutes. Once a desired consistency of stew has been achieved, garnish with chopped cilantro and serve with steamed rice.
In a large bowl combine all ingredients except cabbage. Mix well, cover, and refrigerate for at least an hour. In the mean time, core the head of cabbage, boil in salted water till soft. Separate into leaves, and keep in ice-cold water. Remove the thick veins if necessary. Spread a cabbage leaf on cutting board, place two tablespoons of filling, fold sides, and roll up. Hold the loose end of the leaf with small bamboo sticks. Repeat with other leaves. Rub butter generously on the stuffed rolls and stack in a steamer. Steam till the stuffing is cooked through, about 8-10 min. Transfer the steamed rolls to a large plate.
In a non-stick sauce pan heat two tablespoons of clarified butter, splitter mustard seeds. Add onions and saute till brown. Add garlic, ginger, and chili powder, and fry for a minute over low heat. Add tomatoes, broth, jwanu and salt and pepper. Simmer the tomato mixture until the sauce thickens up, about 15 min. Transfer the stuffed cabbage rolls to the sauce and heat through, frequently turning, about 10 min. Garnish with chopped green onions. Serve with roti and tomato achar.
(Potato with Bamboo Shoot)
1 Heat oil, sauté red chilies until dark.
2 Sauté onions until light brown. Add spices and salt and cook few minutes on low heat.
3 Add potatoes to the onion. Sauté for atleast 5 minutes in medium heat.
4 Add soaked beans, bamboo shoots, tomatoes and heat for few minutes.
5 Add yogurt, and broth to the potatoes mixture; stir well. Bring to a boil, and let simmer for 15-20 minutes under low heat until potatoes and beans are tender, and the gravy has attained its desired consistency.
6 Garnish with chopped cilantro. Serve hot with rice.
(Bara) or (Badha)
1 Soak black lentil in water overnight or until the black coating is easily removed.
2 Remove black coating by rinsing with water.
3 Grind into a paste with minimum water.
4 Add all the spices to the lentil and mix well.
5 Heat the oil for deep fry.
6 Make a patty shape out of lentil in a plate. Make a hole in the patty like that in donut.
7 Carefully put it in the hot oil and cook golden brown in both sides.
8 Serve hot
2014 Asian-Recipe.com | Designed by Website-Redesign-Company.co