Nepali
food and Snacks Recipe
Recipe
Page 1
Dal Bhat, Momo, Alu Tama and Chicken Bhutan
(Fry Chicken) |
|
Recipe
Page 3
Dhedo, Mushroom Gravy and Badel Tareko (Fry
Boar/Pork) |
Recipe
Page 1
Alu
Tama
Aloo
Tama (Alu Tama) simply means "Potato Bamboo Shoots". It is a unique and
classic Nepali curry flavor dish. It is unique in the sense that it is unlike
any other Indian or South Asian curry since they rarely use bamboo shoots. Similarly,
unlike other East Asian cuisine such as Chinese that uses Bamboo shoots but do
not use curry spices. |
Ingredients
bamboo shoots1 cup
potatoes, peeled, and cut into ˝
inch cubes 2 cups
black-eyed peas (soaked overnight)1 cup
finely chopped
onions˝ cup
red chilies 2nos
1 teaspoon cumin powder, chili powder, minced
ginger and garlic.
turmeric powder ˝ teaspoon
freshly ground pepper ˝
teaspoon
chicken or vegetable broth1 cup
yogurt ˝ cup
chopped tomatoes
1 cup
oil 2 tablespoons
Salt to taste
chopped cilantro for garnish |
Method
Heat
oil, sauté red chilies until dark.
Sauté onions until light brown. Add spices
and salt and cook few minutes on low heat.
Add potatoes to the onion. Sauté
for atleast 5 minutes in medium heat.
Add soaked beans, bamboo shoots, tomatoes
and heat for few minutes.
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.
Garnish with chopped cilantro. Serve hot with rice
|
| Momo MoMo
was orignated from Tibet , but these days it is most popular in Nepal specially
at the main city. Momo making have four process, first is making dough, second
is kima, third is momo wrappping and last is steaming.
First of all
make a dough, for dough you just need flour and water. For kima you need fine
chopped onion, garlic and ginger paste, cilranto, salt and pepper to taste, some
people use smidgen of ground cumin. Mix the meat, it depends upon the the kind
of meat you add, if you are making buff momo , add buff kima, for chicken ,chichen
kima, for pork, pork kima. Third process is wrapping. It is the important part
,most commonly wrapping is on round shape or ball but Tibetian make quarter moon
shape. while wrapping make sure that the dough must not tear. The final process
is the steam , put some oil on the "momo hole pan" so that it doesnot stick on
it. Steam it for 15 minutes. Serve hot, with tomato ketchup or red hot sauce.most
people prefer pickel . |
|
Dal
Bhat Ingredients
water 3 cups
red lentils 1 cup
peeled minced
fresh ginger 1 Tbs
seeded, chopped fresh green chili · 1 tsp.
salt 1/2
tsp
sugar 1 tsp
Tamarind concentrate 1/2
Vegetable oil 1 tsp.
1/4 of black mustard seed
five-spice 1/2 |
| Instructions
Bring water to boil in pan over medium heat. Add lentils.
Reduce heat and simmer covered until lentils are tender, about 15 minutes. They
should break easily when pressed between thumbs and index fingers. Remove from
heat.
Puree this mixture with ginger and green chili in blender until smooth.
Return to pan and bring to simmer. Add salt, sugar, and tamarind and stir to dissolve
the tamarind. Remove from heat.
Heat oil in a 6-inch skillet over medium-low
heat. Fry black mustard seeds for a few seconds. As soon as the seeds start popping
remove from heat and pour contents of pan over the lentil mixtures. Simmer 2 to
3 more minutes. Stir in five spice. Cover and let stand for a few minutes to help
develop the flavors. Garnish with lemon wedges and cilantro and serve with boiled
rice. |
Chicken
ko Bhutan: Ingredients
Chicken, black and white, cut into 1-in pieces (can
also be substituted with lamb) 1.5 lb.
Garlic Gloves, minced 5 Nos
Minced
ginger, 1 in.
fresh red chilies, minced 3
cumin powder 1 tablespoon
Turmeric powder 1 teaspoon
Musturd oil 1 tablespoon
green onions 1 cup
Musturd oil 4 tbs
ground black pepper 1 tsp
Cinammon powder · 1/4 teaspoon
cloves 5 Nos
Fenugreek 1 teaspoon Salt to taste |
| Instructions
In a large bowl combine chicken, 1 tablespoon of musturd
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. |
| | Source:
Bhaktapuronline.com | |
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