Soup – Gundruk Suruwa (Nepali Food Recipe)

Gundruk Suruwa – (Soup of Fermented Vegetables)

For Gundruk:

INGREDIENTS

  • 1/2 lb mustard greens, cut in 2-in. length
  • 1/2 lb daikon, thinly sliced and cut in 2-in. length
  • 1/2 lb napa cabbage, cut in 2-in. length
  • 1/2 lb spinach, torn into 2-in. pieces

DIRECTIONS

  • In a large mixing bowl, add all vegetables; rinse and drain.
  • Spread out the vegetables evenly on a large tray and allow sun drying for a day, turning frequently, to reduce the moisture.
  • The vegetables will have wilted a bit.
  • Collect and put in a large bowl.
  • Pack the vegetables into a large, thick sterilized jar and compact as much as possible.
  • Tighten the lid and let stand for two days in a warm place.
  • After the two-day period has elapsed, open the lid and pour out the liquid ponding on top of the vegetable mixture of the jar.
  • Press down the mixture again and close the lid.
  • Allow fermenting for another 3-5 days.
  • At the end of the fermentation process, the vegetable will have developed acidic flavors.
  • Use gundruk fresh or in the sun-dried form for the soup preparation.

Soup Preparation:

INGREDIENTS

  • 1 cup gundruk
  • 3 cups potatoes, diced
  • 2 cups tomatoes, diced
  • 1 cup onion, diced
  • 1/2 cup green pepper, diced
  • 3 dried red chilies
  • 1 teaspoon cumin seeds
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon cumin powder
  • 3 cups broth or water
  • 3 tablespoons cooking oil
  • Salt and Pepper
  • 1 tablespoon chopped cilantro (for garnish)

DIRECTIONS

  • In a large sauce pan, heat oil and fry cumin seeds and dried chilies until dark.
  • Add gundruk and brown well.
  • Add diced onions, green pepper, garlic, ginger, turmeric, cumin powder, salt and pepper and stir for five minutes.
  • Add potatoes, chopped tomatoes and broth; stir thoroughly.
  • Bring to a boil and allow simmering for 20-30 minutes or until potatoes are tender and a desired soup
  • consistency has been achieved.
  • Serve with steamed rice.

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

Soup – Spinach And Lentil Suruwa (Nepali Food Recipe)

(Spinach and Lentil Soup)

INGREDIENTS

  • 1 lb spinach, washed and cut into small pieces
  • 2 cups yellow lentils
  • 2 cups onion, finely diced
  • 2 cups tomatoes, chopped
  • 1 teaspoon fenugreek
  • 1 teaspoon turmeric
  • 2 bay leaves
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon cumin powder
  • 2 tablespoons cooking oil
  • 2 cups broth or water or as required
  • 2 cups whole milk
  • Salt and Pepper

For garnish:

  • 2 tablespoons melted butter
  • 1 teaspoon jimbu (Himalayan herb)
  • 5 cloves garlic, thinly sliced

DIRECTIONS

  • Rinse lentils thoroughly.
  • In a bowl, put lentils and two cup of warm water; let stand for overnight in the refrigerator.
  • Drain water; rinse off soaked lentils.
  • In a large sauce pan, pour broth or water and milk, and bring to a boil.
  • Add soaked lentils, turmeric, bay leaves, salt and pepper.
  • Reduce heat to low, cover the pan and allow simmering for 20-30 minutes until the lentils are tender.
  • Reserve it in a bowl.
  • In a heavy non-stick pan, heat oil and splitter fenugreek until dark.
  • Add onions and fry until brown.
  • To the onion mixture, add chopped tomatoes, cumin, garlic and ginger; fry for a couple of minutes.
  • Add cooked lentils and spinach and let cook on low heat for a few more minutes.
  • Add more broth or water if a soupier consistency is desired.
  • Adjust seasoning with salt and pepper.
  • Finally to garnish, on a non-stick sauté pan heat melted butter and fry jimbu till dark.
  • Add garlic slices and fry till lightly browned. Pour the jimbu-fused fat over the soup.
  • Serve with cooked rice, roti (flat bread) or puri (deep-fried flat bread).

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

Soup – Chickpea Suruwa (Nepali Food Recipe)

(Chickpea and Potatoes Curried with Tomatoes)

Note: Chicken or lamb can be added to prepare non-vegetarian suruwa.

INGREDIENTS

  • 2 cups chickpeas, presoaked overnight
  • 2 cups potatoes, diced
  • 1 lb boiled, chunked meat (optional)
  • 2 cups onion, diced
  • 1 cup green pepper, diced
  • 1 cup celery, diced
  • 1 cup tomatoes, diced
  • 1 teaspoon cumin seeds
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 tablespoon chili paste
  • 1 teaspoon turmeric
  • 3 cups broth or water or as required
  • 1/2 cup cooking oil
  • Salt and Pepper
  • 1/2 cup chopped cilantro (for garnish)

DIRECTIONS

  • In a large non-stick sauce pan, heat oil and fry cumin seeds for a minute or so.
  • Add diced onions, green pepper, and celery; fry until lightly browned.
  • Add garlic, ginger and chili for a couple of minutes over low heat.
  • Bring heat to medium-low; add potatoes and stir-fry for five minutes or until potatoes are half cooked.
  • Add turmeric and mix well for a few seconds.
  • Put soaked chickpeas into the potato mixture and give it a good stir for five-seven minutes.
  • Add tomatoes, broth, salt and pepper; allow simmering for 40-60 minutes until the chickpeas are tender and a desired consistency of the soup has been achieved.
  • Garnish with chopped cilantro. Serve with roti (flat bread) or puri (deep-fried flat bread).

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

Soup – Nepali Daal (Nepali Food Recipe)

Nepali Daal – (Lentil Soup Prepared with Spices)

INGREDIENTS

  • 2 cups black lentils (yellow or red lentils can be used)
  • 1 cup onion, finely chopped
  • 1 teaspoon turmeric
  • 1 tablespoon ginger, minced
  • 1/4 teaspoon asafetida
  • 2 tablespoons cooking oil
  • 6 cups broth or water as required
  • Salt and Pepper

INGREDIENTS FOR GARNISH:

  • 1 tablespoon garlic, minced
  • 1/2 teaspoon jimbu
  • 1 teaspoon cumin seeds
  • 5 dried red chilies
  • 2 tablespoons clarified butter

DIRECTIONS

  • Rinse lentils thoroughly.
  • In a bowl, put lentils and two cup of warm water; let stand for overnight in the refrigerator.
  • Drain water; rinse off soaked lentils.
  • In a large sauce pan, heat two tablespoons of oil.
  • Fry turmeric, minced ginger, asafetida, salt and pepper for 30 sec.
  • Add soaked lentils and stir for a few minutes.
  • Add broth and mix well.
  • Bring to a boil, cover the pan and allow simmering for 45-60 minutes or until the lentils are cooked tender and a desired consistency has been achieved.
  • Adjust seasoning with salt and pepper. Take off the heat.
  • In a non-stick saute pan, heat half cup of clarified butter.
  • Fry turmeric, jimbu, dried red chilies, garlic and ginger for a minute or so.
  • Never allow the garnishing ingredients to turn dark, or else it will impart a bitter flavor to the soup.
  • Take off the heat and drizzle over the cooked lentils.
  • Give it a gentle stir to incorporate the garnish into the soup body.
  • Serve hot with rice or roti (flat bread).

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

Soup – Vegetarian Quantee (Nepali Food Recipe)

(Curried Soup with Mixed Sprouted Bean)

INGREDIENTS

  • 2 cups mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung beans, green beans, black beans, white beans)
  • 1/2 teaspoon jwanu (lovage seeds)
  • 1 teaspoon fennel seeds
  • 1 teaspoon mustard seeds
  • 1 tablespoon curry powder
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 3 fresh red chilies, minced
  • 1/2 teaspoon turmeric
  • 2 cups onion, chopped
  • 2 cups chopped tomatoes
  • 2 cups red bell pepper, chopped
  • 4 cups broth or water as required
  • 3 tablespoons cooking oil
  • Salt and Pepper
  • 2 tablespoons cilantro, finely chopped for garnish

DIRECTIONS

  • In a large bowl with water soak beans overnight.
  • Drain the water and 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.
  • Heat oil in a saucepan.
  • Fry jwanu, fennel seeds, and mustard seeds until light brown.
  • Add three cups of sprouted beans and fry for two minutes over medium heat.
  • Add chopped onions, chili, curry powder, garlic, ginger, turmeric, salt, and pepper.
  • Mix to coat the sprouted beans well, for about two minutes.
  • Add tomatoes, chopped red bell pepper and broth to the beans’ mixture.
  • Season with salt and pepper.
  • Bring to a boil and let simmer on low heat until the sprouts are tender and the desired consistency of the soup has been achieved.
  • Garnish with chopped cilantro. Serve with rice.

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

Soup – Lamb and Barley Soup (Nepali Food Recipe)

(Lamb and Barley Soup, Sherpa Style)

INGREDIENTS

  • 1 cup barley
  • 1 lb lamb, cut into 1/4-in. thick slices (half inch long)
  • 4 cups mushrooms, thinly sliced
  • 1 cup chopped tomatoes
  • 1/4 lb. spinach, washed and torn into small pieces
  • 1 cup chopped onions
  • 3 tablespoons soy sauce
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon turmeric
  • 3 tablespoons butter
  • Salt and Pepper
  • 5 cups lamb broth or water as required

DIRECTIONS

  • In a non-stick sauce pan, heat butter.
  • Add onions and saute till lightly browned.
  • Season lamb with salt and pepper and add to the onion mixture; brown well.
  • Add mushroom to the lamb mixture and saute for five minutes or so over low heat.
  • Add garlic, ginger, and turmeric; stir for a minute or so.
  • Add tomatoes, soy sauce, and broth.
  • Increase the heat; bring to a boil and add barley; stir well.
  • Lower the heat and simmer for about an hour until the barley grains and lamb are tender and a desired consistency of the soup has been achieved.
  • At last, add spinach to the soup and wilt it for one minute. Serve hot.

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

Soup – Lamb Quantee (Nepali Food Recipe)

(Mixed Sprouted Beans with Lamb)
INGREDIENTS

  • 2 cups mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung beans, green beans, black beans, white beans, red beans)
  • 1 lb. meat (lamb, chicken, or turkey), cut into small pieces
  • 1/2 teaspoon jwanu (lovage seeds)
  • 1 teaspoon fennel seeds
  • 1 teaspoon mustard seeds
  • 1 tablespoon curry powder
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 3 fresh red chilies, minced
  • 1/2 teaspoon turmeric
  • 2 cups onion, chopped
  • 2 cups tomato, chopped
  • 4 cups broth or water as required
  • 3 tablespoons cooking oil
  • Salt and Pepper
  • 2 tablespoons cilantro, finely chopped for garnish

DIRECTIONS

  • In a large bowl with water soak beans overnight.
  • Drain the water and 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.
  • In a saucepan, heat oil; fry jwanu, fennel seeds, and mustard seeds until light brown.
  • Add meat pieces and brown well.
  • Add three cups of sprouted beans and fry for two minutes.
  • Add chopped onion, chilies, curry powder, garlic, ginger, turmeric, salt, and pepper.
  • Fry until onions have turned slightly brown.
  • Add tomatoes and broth to the beans’ mixture.
  • Season with salt and pepper.
  • Bring to a boil and let simmer on low heat until the meat and sprouts are tender and the desired consistency of the soup has been achieved.
  • Garnish with chopped cilantro. Serve with rice.

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