Appetizer – Stuffed Chatamari (Nepali Food Recipe)

(Stuffed Rice Crepes)
INGREDIENTS
For Pancake:

  • 2 cups long-grain rice
  • 1 cup black dal
  • 1 tablespoon toasted cumin seeds
  • Salt to taste
  • 1 cup water or more as required
  • Clarified butter

For Stuffing:

  • 1/2 lb minced chicken (lamb can be used)
  • 1 cup paneer cheese, crushed
  • 1 cup finely chopped scallion
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 2 fresh chilies, minced
  • 1/2 cup fresh tomatoes, finely chopped
  • Salt and pepper to taste
  • 2 tablespoons cooking oil

DIRECTIONS

  • For rice crepes soak rice and black dal in water overnight.
  • Rinse the soaked rice and lentils mixture thoroughly.
  • In a blender, combine the mixture with water to form a smooth batter-like paste.
  • Pour into a large mixing bowl; add toasted cumin seeds and salt to taste; mix thoroughly.
  • You may need to add more water if necessary to achieve the consistency similar to crepe mixture.
  • Let the batter rest for at least six hours.
  • To prepare rice crepes, in a non-stick frying pan heat a tablespoon of clarified butter over medium-low heat.
  • Pour in some batter and spread out into a paper-thin crepe.
  • Cook until the bottom has crisped up; turn over and cook the other side.
  • Remove the cooked crepe and reserve in a container with tight lid.
  • Repeat with the remaining batter.
  • For stuffing, heat oil in a non-stick sauté pan; fry garlic and ginger until light brown.
  • Put in minced meat, salt and pepper.
  • Brown the meat and add minced chilies, chopped tomatoes, crushed cheese and chopped scallion.
  • Stir in for a few of minutes in low heat until all ingredients are cooked. Adjust seasoning with salt and pepper.
  • Reserve in a large plate to cool.
  • On a large plate, put a rice crepe and brush on lightly with some clarified butter.
  • Place one and half tablespoons of stuffing mixture in the middle of the crepe and spread out across the middle.
  • Fold one edge over the mixture and roll up.
  • Repeat with the other pancakes. Arrange them in a large plate, topped with achar to serve.

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

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

Meat – Lamb Chili Meatballs (Nepali Food Recipe)

(Nepali Skewered Meatballs grilled and Curried in Spices)

INGREDIENTS

For lamb mixture:

  • 2 lbs. minced lamb (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 tablespoon curry powder
  • 1 cup paneer cheese, roughly grated (optional)
  • 2 tablespoons cooking oil
  • 1 egg, beaten
  • 2 tablespoons flour
  • Salt to taste
  • Bamboo skewers (pre-soaked in cold water for 30 min.)
  • Melted butter for basting

For chili sauce:

  • 5 dry whole red chilies
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, finely grated
  • 5 fresh red chilies, julienned
  • 1 cup onion, finely chopped
  • 1 cup tomatoes, chopped
  • 1 tablespoon curry powder
  • 2 tablespoons brown sugar
  • 2 tablespoon soy sauce
  • Salt and Pepper
  • 2 tablespoons cooking oil
  • 2 tablespoons chopped cilantro for garnish

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 one tablespoon of lamb mixture on palm, and mold into 1-in. ball.
  • Repeat with the remaining lamb mixture.
  • Insert a pre-soaked skewer through the meat balls.
  • Repeat with the remaining lamb balls.
  • Generously brush all lamb balls with melted butter.
  • Grill the meat balls, occasionally turning and basting with butter until cooked through, about 10 min.
  • Reserve the grilled meatballs in a large bowl.
  • In a blender, process chopped onions, tomatoes, garlic, ginger, fresh red chilies, curry powder, brown sugar, soy sauce, salt and pepper into a smooth paste.
  • In a sauce pan, heat two tablespoons of cooking oil.
  • Fry dry whole red chilies till dark.
  • Add the spice mixture to oil and sauté until the oil starts to separate from the tomato mixture, about five minutes.
  • Transfer grilled lamb meatballs to the sauce, stir well.
  • Cook for another few minutes to evaporate excess liquid so that the meat pieces are coated with the sauce.
  • Adjust seasoning with salt and pepper.
  • Garnish with chopped cilantro.
  • Serve with rice or roti (flat bread).

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

Vegetarian Food – Pumpkin Vine Tips Tarkari (Nepali Food Recipe)

(Curried Tender Vine Tips of Pumpkin)

INGREDIENTS

  • 1 lb. pumpkin vine tips, washed, peeled, cut into 1-in. pieces
  • 1 cup mushroom, sliced
  • 1 cup red bell pepper, cut into 1-in pieces
  • 1 cup tomato slices
  • 3 dried red chilies
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon whole timur (Szechwan pepper)
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon cumin powder
  • 1 teaspoon curry powder
  • 3 tablespoons cooking oil
  • Salt and Pepper
  • 1/2 cup broth or water

DIRECTIONS

  • In a non-stick pan, heat oil.
  • Splitter whole timur and mustard seeds until they turn dark.
  • Fry dried red chilies for 15 sec. till it turns dark.
  • Add garlic, ginger, cumin powder and curry powder; fry for a minute or so on low heat.
  • Add pumpkin vine tips, mushroom and red bell pepper to the spice-mixture, and stir-fry for about two minutes.
  • Add salt and pepper.
  • To the vegetable mixture, add chopped tomatoes, and stir fry until the vine tips are tender and the excess liquid has evaporated off.
  • Adjust seasoning with salt and pepper.
  • Serve with rice.

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

Masala And Marinade – Seafood Sekuwa Marinade (Nepali Food Recipe)

(Nepali Marinade Used for Grilled Seafood Preparations)
INGREDIENTS:

  • 4 tablespoons Nepali Seafood Masala
  • 4 tablespoons mustard oil (vegetable oil can also be used)
  • 2 tablespoons yellow mustard seeds
  • 5 fresh red chilies
  • 1 tablespoon turmeric
  • 1 teaspoon grated nutmeg
  • 1 teaspoon timur (Szechwan pepper)
  • 2 tablespoons lemon juice
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 tablespoon chopped dill
  • Salt

DIRECTIONS:

  • In a blender, combine all the marinating ingredients to form a smooth paste.
  • Store in an air-tight container and refrigerate.
  • Use this blend to marinate fish or shrimp sekuwas and sukutis.

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

Vegeterian Food – Vegetable Thukpa (Nepali Food Recipe)

(Himalayan Noodles Curried with Vegetables)

INGREDIENTS

  • 1 lb. Tibetan noodles or spaghetti
  • 3 cups assorted vegetables (cauliflower, carrots, green beans, mustard greens, potatoes)
  • 1/2 lb. spinach, washed and cut into pieces
  • 1 cup onion, chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1/2 teaspoon turmeric
  • 3 fresh chilies, julienned
  • 1 bay leaf
  • 1 cup tomatoes
  • 2 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 4 cups vegetable broth or water
  • 2 tablespoons cooking oil
  • Salt and pepper
  • 1 tablespoon chopped cilantro for garnish

DIRECTIONS

  • Cook noodles in boiling salted water until slightly undercooked. Drain and rinse.
  • In a sauce pan heat two tablespoons of cooking oil.
  • Add onions, fry till light brown.
  • Add turmeric, garlic, ginger, 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, broth, bay leaf, salt and pepper and cook until vegetables are tender.
  • Add spinach and fold into the broth for a minute or so until wilted. Garnish with chopped cilantro.
  • Add the noodles and serve.

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

Vegetarian Food – Asparagus Bhutuwa (Nepali Food Recipe)

(Asparagus Stir-Fried with Potatoes)
INGREDIENTS

  • 4 cups asparagus, cut into 1-in. pieces
  • 2 cups potatoes, sliced
  • 1 cup green onion, cut in 1-in. length
  • 1/2 teaspoon fenugreek
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon red chilies, minced
  • 1/2 teaspoon turmeric
  • 1 cup tomatoes, diced
  • 1 cup broth or water
  • 3 tablespoons cooking oil
  • Salt and Pepper

DIRECTIONS

  • In a large pot of salted boiling water blanch asparagus for a couple of minutes and transfer to ice bath.
  • In a non-stick sauté pan, heat oil and fry fenugreek 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 asparagus, tomatoes and broth; stir fry for five-seven minutes over medium-low heat until potatoes and asparagus are tender.
  • Add green onions just before removing from heat.
  • Serve hot with rice pilaf, accompanied by tomato achar.

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

MOMO Achar (Nepali Food Recipe)


(Sesame-Tomato Achar for MOMO)

INGREDIENTS:

  • 2 large ripe tomatoes
  • 1 cup sesame seeds
  • 1 cup cilantro, chopped
  • 5 fresh hot red chilies, minced
  • 1 tablespoons garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon cumin seeds
  • 1 tablespoon mustard seeds
  • 1 teaspoon timur (Szechwan pepper)
  • 1/4 teaspoon asafetida
  • 2 tablespoons lime juice
  • 1 tablespoon lime jest
  • Salt to taste

DIRECTIONS:

  • Roast tomatoes in oven for about 30 minutes, or until charred.
  • Remove charred skin and reserve flesh in a bowl.
  • In a pan, add sesame seeds, cumin and mustard seeds; stir continuously until seeds pop and are toasted.
  • Make sure that seeds are not burnt.
  • Grind the toasted seeds into a powder.
  • In a blender, combine roasted tomatoes, ground mixture of sesame seeds, chopped cilantro, chilies, garlic, ginger, timur, asafetida, lime jest and juice, and salt; process to form smooth mixture.
  • Add some water if the achar mixture is too thick.
  • Transfer into a bowl.
  • Serve with steaming MOMOs.

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

Appetizer – Potato Chop (Nepali Food Recipe)

(Potato Balls Stuffed with Meat)
INGREDIENTS
Casing:

  • 5 cups potatoes, boiled and mashed
  • 1/2 cup lentil paste
  • 1/4 teaspoon asafetida
  • 1 teaspoon ground black pepper
  • Salt and Pepper

Egg Wash:

  • 5 large eggs, beaten
  • 2 cups bread crumbs
  • Oil for deep frying

Filling:

  • 1 lb ground lamb
  • 1 cup onion, grated
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 tablespoon hot chili paste
  • 2 tablespoons soy sauce
  • 1/2 cup scallion, minced
  • 1/2 teaspoon ground pepper
  • 2 tablespoons clarified butter
  • Salt

DIRECTIONS

  • In a non-stick saute pan, heat butter. Fry grated onion, garlic, ginger and chili until light brown.
  • Add ground meat, soy sauce and black pepper.
  • Stir constantly to brown.
  • Add scallion just before taking off the heat. Reserve in a large plate to cool.
  • In a food processor, combine all ingredients for the casing to a thick, smooth mass.
  • With a wet hand take and flatten two tablespoons of the potato mixture on your palm, forming a little cup.
  • Put in a tablespoon of filling mixture into the potato cup.
  • Enclose the cup by bringing all edges to the center.
  • Repeat with the remaining amount of potato and filling mixtures.
  • Season the egg wash mixture and bread crumbs with salt and pepper.
  • Dip a few stuffed potato chops into the egg wash mixture.
  • Take out and transfer them to the bed of bread crumbs; dredge in to coat completely.
  • Deep fry stuffed potato chops a few at a time.
  • Serve with tomato achar.

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

Meat – Gorkhali Lamb Chili (Nepali Food Recipe)

(Nepali Spicy Grilled Lamb Sautéed in Chili Sauce)
INGREDIENTS

  • 2 lbs. lamb chops (pork can also be used)
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, finely grated
  • 1 tablespoon fresh hot chili, minced
  • 1 tablespoon cumin powder
  • 1 cup onion, finely chopped
  • 1 cup tomato, chopped
  • 2 tablespoons honey
  • 2 cups red bell pepper, cut into 1-in pieces
  • 1 cup scallion, cut into 1-in length
  • 2 tablespoons cooking oil
  • 5 dry whole red chilies
  • Salt and Pepper
  • 2 tablespoons chopped cilantro for garnish

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
  • 1/8 teaspoon asafetida
  • Salt and Pepper

DIRECTIONS

  • In a small bowl combine all marinating ingredients into a smooth paste.
  • In a large bowl, pour the marinade over lamb pieces.
  • Mix well, cover, and let marinate for at least four hours.
  • Grill marinated lamb on a charcoal grill, occasionally turning until cooked through, about ten minutes.
  • Cut grilled lamb into 1-in strips.
  • In a blender, process garlic, ginger, fresh chili, cumin, chopped onions and tomatoes, honey, salt and pepper into a smooth paste.
  • In a sauce pan heat two tablespoons of cooking oil.
  • Fry dry whole red chilies till dark.
  • Add the spice mixture and sauté on medium heat till the oil starts to separate from the spices, about 5-8 minutes.
  • Add grilled lamb pieces, red bell pepper, and scallions.
  • Stir thoroughly to coat with spices.
  • Cook until vegetables are tender.
  • Adjust seasoning with salt and pepper.
  • Garnish with chopped cilantro.
  • Serve with rice, or roti (flat bread).

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