In a blender combine all the
marinating ingredients to form a smooth
paste. Pour the marinating paste over the
chicken in a large bowl. Mix well, cover, and
let marinate for at least four hours. Grill the
marinated chicken on a charcoal grill,
occasionally turning until cooked through,
about 7 min.
Sekuwa Marinade
Ingredients
2 cup Nepali yogurt
1 tablespoons lemon juice
2 tablespoons musturd oil
1 cup onions, roughly choppe
1 tablespoon cumin seed
1 teaspoon coriander seed
1/2 teaspoon turmeri
3 fresh red chilie
1 teaspoon pepper cor
1 teaspoon timu
2 cloves garli
1 in. ginger
1 tablespoon fresh dill weed, choppe
1 cup celery, choppe
1 tablespoon soy sauc
Salt to tast
1/4 cup green onions, cut in 1-in. length
Directions
In a blender, combine all the marinating ingredients to form
marinade. In a large bowl mix chicken with the marinade. Marinate fo
at least 6 hours.
Shrimp Marinade
Ingredients
1 cup yogurt
3 tablespoons lemon juice
1/2 cup onions, roughly chopped
1 teaspoon cumin seeds
1 teaspoon pepper corn
1 teaspoon timur (szechwan pepper)
2 fresh red chilies
2 tablespoons musturd oil
Salt
Directions
In a blender, combine all the marinating ingredients to form smooth
paste. Pour the marinating paste over the shrimp in a large bowl. Mix
well, cover, and let marinate for at least four hours.
Lamb Marinade
Ingredients
1 cup chopped roasted tomatoes
1 cup roasted red bell pepper
1 tablespoon lemon juice
1 cup onions, roughly chopped
1 teaspoon cumin seeds
1 teaspoon pepper corn
1 teaspoon timur (szechwan pepper)
1/2 cup celery, chopped
2 tablespoons musturd oil
2 tablespoons soy sauce
Directions
In a blender combine all the marinating ingredients to form smooth
paste. Pour the marinating paste over the lamb chops in a large bowl.
Mix well, cover, and let marinate for at least six hours. Grill the
marinated lamb chops on a charcoal grill, occasionally turning until
cooked through, about 5-7 min.
Babari ko Achar (Mint Chutney)
Ingredients
4 cups young fresh mint springs and leaves, cleaned and coarsely chopped
4 fresh green chilies
1 medium-size red onion, roughly chopped
3 cloves garlic, peeled, sliced
1-inch piece fresh gingeroot, peeled and cut into small pieces
3 tablespoons fresh lemon or lime juice
½ cup plain yogurt (unflavored) or 4 tablespoon of water (to facilitate blending)
Salt to taste
Directions
Preparation and Blending Methods:
1 Select only fresh and young leaves and springs. Avoid wilted, mature and dry leaves. Wash and chop roughly.
2 Place all the above 8 ingredients into a food processor or blender and process until smooth and well grinded. Once blended, transfer to a serving dish and serve.
3 If not used immediately, it can be stored covered in the refrigerator up to one week. When serving bring back to room temperature.They chutney will start to change color to light pale, once stored in the refrigerator, but the flavor will not change.
Serving Suggestions:
4 Serve with fried and steamed snacks, serve with Nepali meals.
Preparation time: 15-20 minutes. Yields: 2 cups
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