If you love hot, spicy and sour stuff like most Nepali people do, you'll love
this recipe. However, people not used to eating spicy food can still enjoy it
by using a lesser amount of chilies.
Ingredients
10-12 medium-sized potatoes
1/4 cup black sesame seeds (til)
2-3 green chillies (more or less according to taste)
1/4 tsp turmeric
3-4 tbsp lemon juice
1-2 tbsp mustard oil
coriander leaves
1 tsp chili powder
salt according to taste
Directions
Boil and peel potatoes. Cut them into approx 1 inch cubes. Place the til in a
pan and roast the till they look well roasted and crisp. Remove the pan fron
heat and let the til cool. Then grind the til into a fine powder(as you might
notice til contains oil). Add the til powder, chili powder, salt, turmeric,
lemon juice and mustard oil to the potatoes and mix well. Also add the green
chilies cutting them into long strips. If the sauce looks too thick, you can add
some water and if the sauce is not thick enough, you can add some mashed
potatoes. Garnish with coriander leaves and enjoy.
Beans and Bamboo Shoots
Ingredients
1 cup bamboo shoots
2 cups potatoes, peeled, and cut into ˝-in. cubes
1 cup black-eyed peas, soaked overnight
1 cup onions, finely chopped
3 dried red chilies
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon chili powder
1 teaspoon garlic, minced
1 teaspoon ginger, minced
˝ teaspoon turmeric
˝ teaspoon freshly ground pepper
1 cup chicken or vegetable broth
1 cup yogurt
1 cup chopped tomatoes
3 tablespoons mustard oil
Salt to taste
1 tablespoon chopped cilantro for garnish
Directions
In a sauce pan heat oil, fry dried red chilies until dark. Add onions
and sautee until light brown. Add cumin, coriander, chili powder,
ginger, garlic, salt, and pepper. Fry for 1 min under low heat. Add
potatoes to the onion mixture and sautee for 5 min in medium heat.
Sprinkle water if it starts to burn. Add soaked beans, bamboo shoots,
tomatoes, yogurt, and broth to the potatoes mixture; stir well. Bring to
a boil, and let simmer for 15-20 min. under low heat until potatoes are
fork-tender, and the gravy has attained its desired consistency. Garnish
with chopped cilantro. Serve with rice, or roti.
Submitted by: Tulsi Regmi
Vegetable Curry From Nepal
Ingredients
In A Dutch Oven, Saute
3 Onions, sliced thin
3 Cloves garlic, minced
1 ts Ground coriander
1 ts Ground turmeric
1/2 ts Ground cumin
1/4 ts Dry mustard
1/8 ts (+-) cayenne
Add To It
6 c Potatoes, unpeeled, scrubbed
And diced
1 ds Peanut oil for flavor
When Almost Tender, Add
4 1/2 c Broccoli, cauliflower or
Cabbage, chopped
1 Salt and pepper to taste
2 Tomatoes
1 ts Curry powder
Directions
Cover and simmer until all veggies are tender. Serve
over rice.
Posted by EBWATERS to AOL. [Rev. SKS. Original called
for sauteing in peanut oil and adding greater quantity
of peanut oil at end]
From the recipe files of Sue Smith, SueSmith9@aol.com.
Nepali Vegetable MOMOs
(Nepali Vegetable Stuffed Dumplings)
Ingredients
Dough for wrappers:
3 cup All-purpose flour
1 tablespoon oil
1 cup water
Pinch of salt
Filling:
3 cups assorted vegetables (spinach, cauliflower,
carrot, green peas, daikon, red pepper, green pepper), finely chopped
Dough In a large bowl combine flour,
oil, salt and water. Mix well, knead until the dough becomes homogeneous in texture, about
8-10 min. Cover and let stand for at least 30 min. Knead well again before staging the
wrappers.
Filling: In a non-stick pan heat
clarified butter, splitter fenugreek until it turns dark. Add chopped onions and saute
until just slightly light brown. Add turmeric, garlic, ginger, and chilies. Fry for 30
sec. Put vegetables and stir-fry until slightly soft. Do NOT over stir-fry the vegetables.
Salt and pepper the vegetable mixture. Add cheese, green onions and cilantro, mix well. To
solidify the vegetable mixture, add one tablespoon of flour-water mixture. Mix the mass
over until thickened. Transfer the vegetable filling into a bowl. Cover and refrigerate
for at least 1 hour to allow cooling.
Assembly: Give the dough a final knead.
Prepare 1-in. dough balls. Take a ball, roll between your palms to spherical shape. Dust
working board with dry flour. On the board gently flatten the ball with your palm to about
2-in circle. Make a few semi-flattened circles, cover with a bowl. Use a rolling pin to
roll out each flattened circle into a wrapper. For well excecuted MOMOs, it is essential
that the middle portion of the wrapper be slightly thicker than the edges to ensure the
structural integrity of dumplings during packing and steaming. Hold the edges of the
semi-flattened dough with one hand and with the other hand begin rolling the edges of the
dough out, swirling a bit at a time. Continue until the wrapper attains 3-in diameter
circular shape. Repeat with the remaining few semi-flattened dough. Cover with bowl to
prevent from drying.
For packing hold wrapper on one palm, put one
tablespoon of the filling mixture and with the other hand bring all edges together to the
center, making the pleats. Pinch and twist the pleats to ensure the absolute closure of
the stuffed dumpling. This holds the key to good tasting, juicy dumplings.
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. Close the lid, and allow steaming until the dumplings are cooked through, about
8-10 min. Take the dumplings off the steamer, and immediately serve. To serve, arrange the
cooked MOMOs on a plate dressed with an ample amount of hot tomato achar.
Vegetable Thukpa
(Himalayan Vegetable-Noodle Stew)
Ingredients
1 lb. Tibetan noodles, similar to spaghetti, cavatelli
Cook noodles in boiling salted water until slightly
undercooked. Drain and rinse. In a sauce pan heat two tablespoons of mustard oil. Add
onions, fry till light brown. Add turmeric, garlic, ginger, cumin powder, 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, yogurt, broth, jwanu, bay leaf,
salt and pepper and cook until vegetables are tender. Add the noodles and stew for five
more minutes or until nice consistency of the sauce is attained.
And lastly, add spinach and fold into the stewed noodles
for a minute or so until wilted. Garnish with chopped cilantro. Serve with roti.
In a non-stick pan heat three tablespoons of clarified
butter. Splitter fenugreek seeds, whole timur, mustard seeds, and cumin seeds until they
turn dark. Fry dried red chilies for 15 sec. till it turns dark. Add garlic, ginger,
ground pepper, cumin, and turmeric; fry for a minute or so on low heat. Add pumpkin vine
tips to the spice-mixture, and stir-fry for about two minutes. Salt it. To the stir-fry
mixture, add broth, and let simmer until the vine tips are tender and the excess liquid
has evaporated off. Adjust seasoning with salt and pepper. Serve with rice.
Mustard Greens Bhutuwa
(Stir-Fried Mustard Greens)
Ingredients
1 lb. mustard greens, washed, peeled, cut into small pieces (spinach can be used)
3 dried red chilies
˝ teaspoon jwanu seeds (lovage seeds)
˝ teaspoon mustard seeds
˝ teaspoon cumin seeds
1 teaspoon whole timur (szchawan pepper)
1 tablespoon garlic, minced
1 tablespoon ginger, minced
˝ teaspoon turmeric
˝ teaspoon freshly ground pepper
3 tablespoons mustard oil
2 tablespoons fresh dill weed, finely chopped
Salt to taste
Directions
In a non-stick pan heat three tablespoons of mustard
oil. Splitter jwanu seeds, whole timur mustard seeds, and cumin seeds until they turn
dark. Fry dried red chilies for 15 sec. till it turns dark. Add garlic, ginger, ground
pepper, and turmeric; fry for a minute or so on low heat. Add mustard greens to the
spice-mixture, and stir-fry for about two minutes. Salt it. Increase the heat to high;
cook the mustard greens until wilted and the excess liquid has evaporated off. Do not
overcook the greens. Adjust seasoning with salt and pepper. Garnish with chopped dill
weed. Serve with rice.
Mixed Vegetable and Cheese Bhutuwa
Stir-Fried Mixed Vegetables and Nepali Homemade Cheese Cubes
Ingredients
2 cups Nepali homemade cheese, diced (tofu can be used)
2 cups mushroom,sliced
1 cup cauliflower, chopped
1 cup red bell pepper, chopped
2 cups spinach, cleaned and torn into small pieces
1 cup onion, chopped
1 cup tomatoes, chopped
1 tablespoon garlic, minced
1 tablespoon ginger, minced
5 dry whole red chilies
1/2 cup yogurt
2 tablespoons soy sauce
1 teaspoon turmeric
1 teaspoon ground black pepper
5 tablespoons oil
Salt
1/2 cup green onion, cut in 1-in. lengths
Directions
In a non-stick saute pan, heat two tablespoons of oil.
Salt and pepper cheese cubes and brown well on all sides and reserve in a large plate.
In a large pot of boiling water, blanch vegetables,
including cauliflower, mushroom and red bell pepper for a brief time. Remove immediately
and place in ice bath.
In the same saute pan, add remaining three tablespoons
oil. Add turmeric and dry red chilies and fry until the chilies turn dark, releasing an
earthy flavor. Add chopped onions and stir constantly until lightly browned. Add garlic
and ginger and fry for a minute or so. Transfer the browned cheese cubes and lightly
blanched vegetables and stir-fry for five minutes over low heat. Add tomatoes, yogurt, soy
sauce, and ground pepper; mix well. Allow cooking for five-eight more minutes, adding a
bit of water if necessary. At last, add spinach to the cheese-vegetable mixture and gently
fold in to wilt it down. Garnish with green onion. Adjust seasoning with salt and pepper.
Serve with steamed rice.
Masaura and Potato Tarkari
(Stewed Potatoes and Lentil-Vegetable Balls)
(Note: Masauras are dehydrated (usually sun-dried) balls of black lentil paste and minced vegetables. Allow ample time to make masauras before assembling the dish)
In a blender, combine soaked lentil, water, salt and
pepper to for smooth paste. Reserve the paste in a large bowl. To the lentil paste, add
chopped vegetables; mix thoroughly to incorporate all ingredients. Make 1-in. balls of the
mixture and arrange them on a baking sheet. Allow sun-drying until the ball are completely
dehydrated. Food dehydrator can be used instead. Package the dehydrated lentil balls in
air-tight container. For Tarkari:
3 cups masauras
2 cups potatoes, diced
1 cup chopped onions
1 cup chopped tomatoes
1/2 teaspoon fenugreek
1/2 teaspoon cumin seeds
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon chili paste
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground black pepper
2 cups milk
5 tablespoons oil
Salt
1 tablespoon chopped cilantro (for garnish)
Directions
In a large non-stick saute pan, heat three tablespoons of oil and fry masauras until golden brown. Reserve in a large plate. To the same saute pan, add the remaining two tablespoons of oil. Fry fenugreek and cumin seeds until
dark. Add chopped onions and fry until lightly browned. Add potatoes, salt and pepper to
the onion mixture and fry on low heat for ten minutes or so until potatoes are lightly
browned cooked half way. Add cumin and coriander and stir for a couple of minutes. Add
browned masauras to the potato mixture followed by tomatoes and milk. Cover and
allow simmering for 10-15 minutes or until the potatoes are cooked tender and a desired
consistency of the stew has been achieved. Garnish with chopped cilantro. Serve with
steamed rice.
Eggplant Bhutuwa
(Eggplant Stir-Fried with Potatoes)
Ingredients
5 cups eggplant, cut into 1-in. pieces
2 cups potatoes, sliced
1 cup tomatoes, chopped
1 cup green onion, cut in 1-in. lengths
1/2 teaspoon fenugreek
1 teaspoon cumin seeds
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon red chilies, minced
1 teaspoon ground black pepper
1 teaspoon turmeric
1 cup yogurt
2 tablespoons soy sauce
1/2 cup cooking oil
Salt
1 teaspoon chopped cilantro (for garnish)
Direction
In a large pot of salted boiling water, blanch eggplant
for a couple of minutes and transfer to ice bath. In a non-stick saute pan , heat oil and
fry fenugreek and cumin 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 eggplant, yogurt and soy
sauce and stir fry for five-seven minutes over medium-low heat until potatoes and
asparagus are tender. Add diced tomatoes and green onions just before removing from heat.
Garnish with chopped cilantro. Serve hot with rice pilaf, accompanied by tomato achar.
Bitter Melon Tarkari
(Bitter Melon Stewed in Yogurt Sauce)
Ingredients
4 cups bitter melon, cut in 1-in. lengths and quartered
1 cup onion, finely diced
1/2 cup green pepper, finely diced
1/2 cup celery, finely diced
5 dried red chilies
1 teaspoon mustard seeds
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 teaspoon turmeric
1 teaspoon ground black pepper
2 cups yogurt
1/2 cup cooking oil
Salt
1 tablespoon chopped cilantro (for garnish)
Ingredients
In a large pot of well-salted boiling water, blanch
bitter melon for a few minutes and transfer to ice bath. Blanching in heavily salted water
reduces the bitterness of bitter melon. In a non-stick sauce pan, heat oil and fry mustard
seeds and red chilies until dark. Add onion, green pepper and celery and fry until light
brown. Add turmeric, black pepper, garlic and ginger; mix for a minute or so. Add the
blanched bitter melon and stir fry for five minutes. To the bitter melon mixture, add
yogurt and salt; mix well to incorporate all ingredients. Cover and cook on medium heat
for ten more minutes. Once a desired consistency of stew has been achieved, garnish with
chopped cilantro and serve with steamed rice.
Cheese-Stuffed Cabbage
Ingredients
1 lb. Nepali homemade cheese, crushed
˝ cup onions, finely chopped
˝ green onions, finely chopped
1 cup cooked rice
2 teaspoons dill weed, minced
1 teaspoon garlic paste
1 teaspoon ginger paste
3 fresh red chilies, minced
˝ teaspoon turmeric
1 teaspoon cumin powder
1 teaspoon ground black pepper
1 teaspoon flour
1 egg
2 tablespoons melted butter
1 head fresh cabbage
Salt to taste
For sauce:
1 cup chopped onions
2 cloves garlic
˝ in. ginger
1 cup chopped tomatoes
1 teaspoon mustard seeds
1 cup yogurt
1 cup rich vegetable stock
2 tablespoons clarified butter (or margarine)
1 teaspoon chili powder
˝ teaspoon jwanu (lovage seeds)
2 tablespoons green onions for garnish.
In a large bowl combine all ingredients except cabbage.
Mix well, cover, and refrigerate for at least an hour. In the mean time, core the head of
cabbage, boil in salted water till soft. Separate into leaves, and keep in ice-cold water.
Remove the thick veins if necessary. Spread a cabbage leaf on cutting board, place two
tablespoons of filling, fold sides, and roll up. Hold the loose end of the leaf with small
bamboo sticks. Repeat with other leaves. Rub butter generously on the stuffed rolls and
stack in a steamer. Steam till the stuffing is cooked through, about 8-10 min. Transfer
the steamed rolls to a large plate. For sauce In a non-stick sauce pan heat two
tablespoons of clarified butter, splitter mustard seeds. Add onions and saute till brown.
Add garlic, ginger, and chili powder, and fry for a minute over low heat. Add tomatoes,
broth, jwanu and salt and pepper. Simmer the tomato mixture until the sauce thickens up,
about 15 min. Transfer the stuffed cabbage rolls to the sauce and heat through, frequently
turning, about 10 min. Garnish with chopped green onions. Serve with roti and tomato
achar.
Alu Tama (Potato with Bamboo Shoot)
Ingredients
1 cup bamboo shoots
2 cups potatoes, peeled, and cut into ˝ inch cubes
1 cup black-eyed peas (soaked overnight)
˝ cup onions, finely chopped
2 red chilies
1 teaspoon cumin powder
1 teaspoon chili powder
1 teaspoon garlic, minced
1 teaspoon ginger, minced
˝ teaspoon turmeric
˝ teaspoon freshly ground pepper
1 cup chicken or vegetable broth
˝ cup yogurt
1 cup chopped tomatoes
2 tablespoons oil
Salt to taste
2 tablespoon chopped cilantro for garnish
Directions
1 Heat oil, sauté red chilies until dark.
2 Sauté onions until light brown. Add spices and salt and cook few minutes on low heat.
3 Add potatoes to the onion. Sauté for atleast 5 minutes in medium heat.
4 Add soaked beans, bamboo shoots, tomatoes and heat for few minutes.
5 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.
6 Garnish with chopped cilantro. Serve hot with rice.
Black Lentil Deep Fried Patties (Bara) or (Badha)
Ingredients
1 cup Black lentil
1 table spoon ginger paste or ginger juice
1/4 tea spoon asafetida (Hing)
1/2 tea spoon Cumin Powder (Jeera)
Oil enough to deep fry
Salt to taste
Directions
1 Soak black lentil in water overnight or until the black coating is easily removed.
2 Remove black coating by rinsing with water.
3 Grind into a paste with minimum water.
4 Add all the spices to the lentil and mix well.
5 Heat the oil for deep fry.
6 Make a patty shape out of lentil in a plate. Make a hole in the patty like that in donut.
7 Carefully put it in the hot oil and cook golden brown in both sides.
8 Serve hot
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