Seafood And Fish – Shrim Bhutuwa (Nepali Food Recipe)

Shrimp Bhutuwa – (Nepali Stir-Fried Shrimp)

INGREDIENTS

  • 1 lb. shrimp, peeled and deveined
  • 5 garlic gloves, halved
  • 1 in. ginger, julienned
  • 5 fresh red chilies
  • 1/2 teaspoon turmeric
  • 1 tablespoon honey
  • 1 teaspoon lime juice
  • 1 cup green onions, cut in 1 in. length
  • 1 cup red bell pepper, cut in 1-in. strips
  • 5 dried red chilies
  • 2 tablespoons cooking oil for stir-frying
  • Salt and Pepper

DIRECTIONS

  • In a processor, blend garlic, ginger, fresh red chilies, turmeric, honey and lime juice into a smooth paste.
  • In a non-stick pan heat two tablespoons of oil.
  • Add dried red chilies and fry till dark.
  • Add spice paste; fry for another couple of minutes until the oil starts to separate from the spices.
  • Transfer shrimp to the pan, add salt and pepper and stir continuously to brown on high heat for about two to three minutes.
  • Reduce the heat to medium and add green peas, red bell pepper and green onions; stir for five minutes or so until vegetables are cooked.
  • Do not overcook shrimp, or else it will become rubbery.
  • Adjust seasoning with salt and pepper.
  • Drain excess oil, if necessary.
  • Serve with steamed rice and roti (flat bread).

Source: http://nepalicooking.tripod.com./soup.htm
Author: Tulsi Regmi

Chicken – Chicken Chow Chow (Nepali Food Recipe)

(Himalayan Pan-Fried Noodles with Chicken)

INGREDIENTS

  • 1 lb. Tibetan noodles or spaghetti
  • 1 lb. chicken breast, cut into 1/4-in. slices in 1.5-in. length (can be substituted with lamb or shrimps)
  • 2 cups julienned mixed vegetables (carrots, bean sprouts, green beans, green pepper, and celery)
  • 2 cups spinach, washed and cut into pieces
  • 2 tablespoons vegetable oil for browning chicken
  • 1 cup onion, chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon turmeric
  • 3 fresh chilies, julienned
  • 1/2 cup tomatoes, chopped
  • 2 tablespoons soy sauce
  • 1/4 teaspoon timur (Szechwan pepper)
  • 2 tablespoons cooking oil for pan-frying
  • 1/2 cup scallions, cut in 1-in. length for garnish
  • Salt and pepper

DIRECTIONS

  • Cook noodles in boiling salted water until slightly undercooked.
  • Drain and rinse.
  • In a large bowl, season chicken pieces with salt and pepper.
  • Heat two tablespoons of oil in a non-stick pan and brown chicken until almost cooked.
  • Transfer chicken to a bowl.
  • Drain the excess oil.
  • In the pan, heat two tablespoons of cooking oil.
  • Splitter fenugreek seeds until they turn dark.
  • Add onions; fry till light brown.
  • Add turmeric, garlic, ginger, chilies and timur.
  • Stir well for a minute or so.
  • Transfer browned pieces of chicken to the pan and add tomatoes; stir well.
  • Add soy sauce and cook the chicken mixture until the chicken is tender, about five minutes or so.
  • Add the noodles and vegetables to the chicken mixture, pan-fry for about five minutes until the vegetables are tender.
  • Add spinach, and fold into the noodles for a minute or so, until spinach is wilted and the excess liquid is completely evaporated off.
  • Garnish with scallions. Serve with roti (flat bread).

Source: http://nepalicooking.tripod.com/poultry.htm
Author: Tulsi Regmi

Chicken – Mango Chicken Tarkari (Nepali Food Recipe)

(Nepali Chicken Curried with Mango and Spices)

INGREDIENTS

  • 2 lbs. chicken breast, cut into 1/2-in. slices
  • 2 cups ripe mango, diced
  • 1 tablespoon cumin powder
  • 1/2 teaspoon turmeric
  • 1 cup onion, diced
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon chili paste
  • 1 tablespoon black peppercorn
  • 4 tablespoons clarified butter
  • Salt and Pepper
  • 1 tablespoon chopped cilantro for garnish

DIRECTIONS

  • In a non-stick sauté pan, heat two tablespoons of butter.
  • Fry a tablespoon of black pepper corn for 30 sec.
  • Add turmeric and onion and sauté until translucent.
  • Add garlic, ginger and cumin powder; stir well for a minute or so.
  • Put the mango chunks into the onion mixture; mix well and sauté for five minutes to allow sweating of the mango.
  • Add chili paste, salt and pepper; stir thoroughly for the complete incorporation of the ingredients.
  • Allow the mango mixture to simmer for another 10 minutes or so.
  • Reduce the mixture by half.
  • Remove from heat and transfer to a blender for pureeing.
  • Puree the mango mixture into a mango sauce.
  • In a large bowl, season chicken pieces with salt and pepper.
  • In a non-stick sauce pan, heat two tablespoons of butter.
  • Add chicken mixture and brown well over medium heat for 8-10 minutes until the chicken pieces are almost done.
  • To the browned chicken add pureed mango mixture and stir well to coat all the pieces of chicken.
  • Lower the heat and allow braising for 10-15 minutes until the chicken pieces are tender and a desired consistency of the mango sauce has been achieved.
  • Adjust seasoning with salt and pepper.
  • Garnish with a tablespoon of chopped cilantro.
  • Serve with rice and roti (flat bread).

Source:http://nepalicooking.tripod.com/poultry.htm
Author:Tulsi Regmi

Meat – Keema Sekuwa (Nepali Food Recipe)

(Classic Nepali Grilled Ground Lamb Skewers)
INGREDIENTS

  • 2 lbs. minced lamb (chicken or pork can also be used)
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped green onions
  • 2 tablespoons finely minced cilantro
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 3 fresh red chilies, minced
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon cumin powder
  • 1 teaspoon curry powder
  • 1 cup paneer cheese, roughly grated (optional)
  • 2 tablespoons cooking oil
  • 1 egg, beaten
  • 1 tablespoon flour
  • Salt to taste
  • Bamboo skewers (pre-soaked in cold water for 30 min.)
  • Melted butter for basting

DIRECTIONS

  • Combine lamb and all other ingredients in a large bowl.
  • Mix well, cover, and refrigerate for an hour.
  • This allows the ingredients to fully develop their delicate flavors.
  • In the mean time heat charcoal grill, clean the grill surface thoroughly to avoid the sticking problem.
  • Take 1/2 cup of lamb mixture on palm, and mold into 3-in. long sausage.
  • Insert a pre-soaked skewer through the sausage.
  • Repeat with the remaining lamb mixture.
  • Generously brush all lamb sausages with melted butter.
  • Grill the sausages, occasionally turning and basting with butter until cooked through, about 10 min.
  • Take off the grill the cooked sekuwas and generously brush with melted butter before serving.
  • Arrange the sekuwas on the bed of rice pilaf, supplemented with tomato, cucumber and red onion slices.
  • Goes well with tomato achar.

Source: http://nepalicooking.tripod.com/lamb.htm
Author: Tulsi Regmi

Meat – Lamb Cauliflower Tarkari (Nepali Food Recipe)

(Tender Lamb Curried with Cauliflowers and Peas)

INGREDIENTS

  • 2 lbs. lamb, cut into 1-in pieces (can be substituted with chicken)
  • 3 cups cauliflower, cut into 1-in long pieces
  • 1 cup fresh green peas
  • 1 cup onion, sliced
  • 1 cup chopped tomatoes
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon cumin powder
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 3 fresh chilies, minced
  • 5 tablespoons cooking oil for currying
  • 2 bay leaves
  • 2 cups lamb broth or water
  • Salt and Pepper
  • 1 tablespoon cilantro, finely chopped, for garnish

DIRECTIONS

  • In a large bowl, season lamb pieces with salt and pepper.
  • In a non-stick pan, heat two tablespoons of cooking oil, brown lamb pieces, and set aside.
  • Drain the oil, and heat three tablespoons of oil, splitter fenugreek till it turns dark.
  • Add turmeric, bay leaves and chopped onions, and sauté till light brown.
  • Add garlic, ginger, chili, cumin and curry powder.
  • Stir for 1 min in low heat.
  • Add cauliflower to the onion mixture.
  • Stir-fry till wilting occurs.
  • Transfer browned lamb pieces to the pan, mix well for about two minutes.
  • Add tomatoes and broth to the lamb mixture.
  • Bring the heat to low and stew the mixture until the lamb pieces are tender and the sauce has thickened up to the desired consistency, about 15 minutes or more.
  • Do not overcook cauliflower.
  • It should retain its structure intact.
  • Add peas and cook for another few minutes over low heat. Garnish with chopped cilantro.
  • Serve with rice and roti (flat bread).

Source: http://nepalicooking.tripod.com/lamb.htm
Author: Tulsi Regmi

Masala And Marinade – Nepali Meat Masala (Nepali Food Recipe)

(Spice Mix for Meat Preparations)
INGREDIENTS:

  • 2 tablespoons cumin seeds
  • 2 tablespoons coriander seeds
  • 1 tablespoon dried garlic
  • 1 tablespoon dried ginger
  • 2 dried bay leaves
  • 10 dried red chilies
  • 1 tablespoon timur (Szechwan pepper)
  • 1 tablespoon black peppercorn
  • 1 tablespoon turmeric
  • 5 cloves
  • 5 cardamom pods
  • 1 tablespoon grated nutmeg
  • 1/4 teaspoon asafetida

DIRECTIONS:

  • On a pan roast cumin, coriander, timur, black peppercorn, cloves and cardamom pods until seeds start to pop and change color.
  • Reserve on a dry sheet of paper to allow cooling.
  • Grind all roasted and other remaining spices into a fine powder.
  • Store in an air-tight container.
  • This meat masala is commonly used in meat preparations.

Source:http://nepalicooking.tripod.com/masala.htm
Author: Tulsi Regmi

Momo – Nepali Shrimp Momo (Nepali Food Recipe)


(Nepali Shrimp Stuffed Dumplings)

INGREDIENTS

Dough for wrappers:

  • 5 cups all-purpose flour
  • 1 tablespoon oil
  • Water as required
  • Pinch of salt

Filling:

  • 1 lb. shrimp, cleaned, deveined and minced
  • 1 egg, beaten
  • 1/2 cup onion, finely chopped
  • 1/2 cup red bell pepper, finely chopped
  • 1/2 cup mushroom, finely chopped
  • 1/4 cup green onion, finely chopped
  • 1 tablespoon fresh garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/4 teaspoon timur (Szechwan pepper)
  • 1/4 nutmeg, grated
  • 1/4 teaspoon turmeric
  • 1 tablespoon honey
  • 1/2 tablespoon curry powder, seafood masala or MOMO masala
  • 3 tablespoons cooking oil
  • Salt and Pepper

DIRECTIONS

  • For stuffing mixture combine all filling ingredients in a large mixing bowl.
  • Mix well, adjust for seasoning with salt and pepper.
  • Cover and refrigerate for at least an hour to allow all ingredients to impart their unique flavors.
  • This also improves the consistency of the filling.
  • In a large bowl combine flour, oil, salt and water.
  • Mix well, knead until the dough becomes homogeneous in texture, about 10 minutes.
  • Cover and let stand for at least 15 min.
  • Knead well again before making wrappers.
  • Prepare 1-in. diameter dough balls.
  • It is recommended to work with a dozen or so balls at a time to prevent from drying.
  • Take a dough ball, roll between your palms to spherical shape.
  • Dust working board with dry flour.
  • On the board gently flatten the ball with your palm.
  • Then roll out into 3-in diameter wrapper.
  • Repeat with the remaining dough balls.
  • Cover with bowl to prevent from drying.
  • For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, while making pleats.
  • Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
  • 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 with some space left between the dumplings.
  • Close the lid, and allow steaming until the dumplings are cooked through, about 10-15 min.
  • Take the dumplings off the steamer, and immediately serve.
  • You may also slightly sauté cooked dumplings in butter before serving.
  • To serve, arrange the cooked MOMOs on a plate dressed with MOMO achar of your choice.

Source: http://nepalicooking.tripod.com/momo.htm
Author: Tulsi Regmi

Meat – Lamb Thukpa (Nepali Food Recipe)

(Himalayan Lamb Noodle Soup)

INGREDIENTS

  • 1 lb rice noodles
  • 6 cups chicken broth
  • 1/2 lb grilled lamb or pork, cut into very thin 1/8 inch slices
  • 1/2 cup carrot, julienned
  • 1/2 cup red bell pepper, julienned
  • 1/2 cup celery, julienned
  • 1 cup spinach, washed and cut into pieces
  • 1 tablespoon cooking oil
  • salt and pepper, as needed
  • 1 tablespoon chopped cilantro (to garnish)

Soup Paste:

  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 2 fresh red chili peppers
  • 1/2 cup cherry tomatoes
  • 2 shallots, finely chopped
  • 1 tablespoon fresh cilantro, minced
  • 1 teaspoon toasted cumin seed
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon szechwan peppercorn (timur)
  • 1/16 teaspoon asafetida powder
  • 1 tablespoon freshly squeezed lime juice

DIRECTIONS

  • Cook noodles in boiling salted water until slightly undercooked.
  • Drain and rinse; reserve in a large bowl.
  • In a blender, mix all soup paste ingredients into a thick paste; reserve in a small bowl.
  • In sauce pan heat cooking oil; add soup paste, fry for 30 seconds or so.
  • Add chicken broth; mix well.
  • Bring to a boil; set heat to low and cook for a few minutes; adjust seasoning with salt and pepper.
  • Add all vegetables into the soup mixture; cook for a few minutes or until tender.
  • You may add more broth if a soupier consistency is desired.
  • Adjust seasoning with salt and pepper.
  • To serve, pour soup broth into a serving bowl and add grilled chicken slices and cooked rice noodles.
  • Serve immediately.
  • Add hot chili sauce or tomato achar to the soup if you desire spicy soup broth.
  • Garnish with chopped cilantro.

Source: http://nepalicooking.tripod.com/lamb.htm
Author: Tulsi Regmi

Polutry – Duck [Hans] Tareko (Nepali Food Recipe)

(Crispy Deep-Fried Duck Marinated in Nepali Spices)

INGREDIENTS

  • 5-6 lb. whole duck, cleaned and washed
  • 1 tablespoon cumin powder
  • 1 tablespoon chili paste
  • 2 tablespoons ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon ground timur (Szechwan pepper)
  • 1/4 teaspoon grated nutmeg
  • 1 teaspoon turmeric
  • 2 tablespoons molasses
  • 2 tablespoons honey
  • Salt and Pepper
  • Oil for deep frying

DIRECTIONS

  • In a small bowl, combine cumin, ginger, garlic, timur, nutmeg, half teaspoon of turmeric, salt and pepper; mix well.
  • Clean duck; wipe dry.
  • Rub duck inside and out with the spice mixture.
  • Let rest to marinate for at least eight hours.
  • Place marinated duck in a steamer and steam for at least one hour.
  • Remove from steamer and let cool down.
  • Combine a half teaspoon of turmeric, chili paste, molasses, honey and salt, and smother over the duck, inside and out.
  • In a deep fryer heat oil to 360oF.
  • Dip the steamed duck in frying oil.
  • Fry duck, turning periodically, until the duck skin is golden brown and crispy.
  • Remove from oil and place on paper towel to absorb excess oil.
  • To serve, cut crispy duck into bite-size pieces.
  • Serve with rice pilaf, accompanied with mango chutney.

Source:http://nepalicooking.tripod.com/poultry.htm
Author:Tulsi Regmi

Chicken – Gorkhali Chicken Chop (Nepali Food Recipe)

(Nepali Chicken Cutlets)

INGREDIENTS

  • 1 lb. whole chicken breasts, skinned and boned
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 1 cup flour
  • 3 beaten eggs for egg-wash
  • 1 cup for frying
  • Salt and Pepper

Marinade:

  • 1 tablespoon cumin powder
  • 1 teaspoon turmeric
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon timur (Szechwan pepper)
  • 2 tablespoons lemon juice
  • 1 tablespoon chili paste
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 2 tablespoons cooking oil
  • Salt and Pepper

DIRECTIONS

  • Butterfly chicken breasts.
  • Wrap the butterflied chicken with a plastic foil and pound with mallet to thin down the chicken pieces to about 1/4-in. thickness.
  • Transfer it to a large bowl.
  • In a bowl, combine all marinating ingredients into a smooth paste.
  • Pour the marinade over the tenderized chicken pieces; cover the bowl and marinate overnight in refrigerator.
  • Season egg mixture with salt and pepper.
  • Season flour with curry powder, chili powder, salt and pepper.
  • Take out marinated chicken breasts from the bowl, dip in the egg mixture, and spread over the seasoned flour to coat.
  • In a non-stick pan, heat oil.
  • Fry coated  chicken in hot oil, frequently turning, until cooked golden brown.
  • To serve, cut the cutlets into 1-in. strips; arrange on the bed of rice pilaf and stir-fried vegetables.
  • Add tomato achar to the chicken pieces.

Source: http://nepalicooking.tripod.com/poultry.htm
Author: Tulsi Regmi