Category Archives: Foodie

Seviya kheer (vermicelli kheer)

Posted on April 26, 2013 | 8 comments

Yesterday AS felt like having Seviya kheer out of the blue so I decided to make one. Seviya is fried vermicelli noodles. I bought a packet of fried Seviya from an Asian grocery store. This was the first time I tried it and I have to admit, it was very easy.

Seviya kheer (2)

Seviya kheer (3)

Ingredients

  • 200gm vermicelli
  • 800 ml milk
  • 3 tablespoons sugar (add more or less according to your taste)
  • 2 tablespoons ghee/clarified butter
  • 7-8 roasted or fried unsalted almonds, chopped

Instructions

  • Heat ghee in a pan and when it is melted add vermicelli and fry till they become golden brown.

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  • Pour the milk and let it come to a boil.

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  • Add sugar and mix well.
  • Lower the flame and let the milk simmer for 5-7 minutes till the vermicelli gets cooked.

Seviya kheer (1)

  • Add chopped almonds.
  • Serve the kheer hot, warm or cold.

Seviya kheer

  • I prefer mine cold :). Enjoy!

8 Comments

Posted in Foodie, Nepali food, Recipe

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Sautéed Brussels sprouts with Bacon & Onions

Posted on April 23, 2013 | 2 comments

I know many people don’t like Brussels sprouts but every time I read any healthy recipes, it seems to be on the menu so I decided to find a good way to eat it. I know if Brussels sprouts is not done right, it won’t taste good but sautéing with bacon and onion seemed to do the trick. Even AS was happy to eat it and told me he didn’t mind eating it again.

So here is a simple way to enjoy Brussels sprouts.

Ingredients

  • 200 gm Brussels sprouts cleaned and trimmed
  • 4 slices bacon, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 teaspoon salt
  • Freshly ground pepper  to taste
  • 2 teaspoons lemon juice (optional)

Steps

  • Cut the cleaned and trimmed Brussels sprouts into halves. Make sure the sprouts are similar in size so some don’t overcook and some under cook.

Sautéed Brussels sprouts (8)

  • Boil water in a big pot and when it starts boiling add the sprouts.

Sautéed Brussels sprouts (1)

  • Boil the sprouts for around 3-5 minutes making sure it is tender and not over cooked.
  • Drain the sprouts

Sautéed Brussels sprouts (2)

  • In a pan, cook bacon over medium heat until it is crisp. And put aside.

Sautéed Brussels sprouts (3)

  • Now cook the chopped onion in the pan and cook until golden brown.

Sautéed Brussels sprouts (4)

  • Increase heat to medium-high, add the Brussels sprouts, and cook stirring occasionally, until tender and warmed through. It should be around 3 minutes.

Sautéed Brussels sprouts (5)

  • Add the bacon and lemon juice(optional).
  • Season with salt and pepper or chilli.

Sautéed Brussels sprouts (6)

  • Rest it for a while and it is ready to be served.

Sautéed Brussels sprouts (7)

  • We had ours with grilled lamb.

You may also like :

*Stuffed capsicum with minced chicken and brown rice

 *Jamie’s Crackin’ Crab Briks, Couscous Salad & Salsa

 *Blueberry muffins

2 Comments

Posted in Foodie, Recipe

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Khandeko mula ko achar (Pickled radish)

Posted on April 2, 2013 | 1 comment

Here is another pickle recipe I learned in Nepal.

Ingredients

  •     1 litre glass jar
  •     1/2 kg white radish cut into inch
  •     Garlic 50 gms chopped
  •     Ginger 20 gms chopped
  •     3 Green chilli chopped
  •     1.5 teaspoons Cumin powder
  •     1.5 teaspoons Coriander powder
  •     1.5 teaspoons Red chilli powder
  •     1.5 teaspoons Turmeric powder
  •     2 teaspoons Mustard seed powder
  •     2 teaspoons Salt
  •     2 teaspoons Mustard oil

I used a glass jar which came with 1kg honey estimating it’ll hold around 1 litre of water. The idea is to fill it with the ingredients with a bit of space to spare. The radish should fill about 80% of the jar and the ginger and garlic 10% with 10% empty. Chilli is to taste.

mula ko achar (1)

Process:

  • Cut the radish into 1/2 inch block and chop Garlic, Ginger and Green chillies and put them in a large bowl.

mula ko achar (2)

  • Add the spices as mentioned in the ingredients and mix them all together.

mula ko achar (3)

  • Fill the glass jar to around 90%.

mula ko achar (4)

  • Put a clean wrap or plastic bag on the month of the jar and close it tightly so no air can enter.

mula ko achar (5)

  • Leave the jar where it can get direct sunlight.
  • Every few days, open the jar and move the tomatoes around. Close the jar, tightly.

mula ko achar (6)

  • The pickle will be ready in 4-5 days. Enjoy!

You may also like :

*Khandeko golbenda ko achar *Aloo ko achar  *Aloo dum 

 

1 Comment

Posted in Foodie, Nepal, Nepali food, Recipe

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Enjoying Czech food in Sydney

Posted on March 31, 2013 | 4 comments

Some days you want to try something new and then you find it right in front of you. That is exactly what happened to us last weekend. Me, AS and few friends decided to go out for dinner. We were not sure what we wanted to eat so we were walking around looking at the cafes and restaurants in Newtown. Luckily we saw a nice Czech restaurant. The restaurant is called Cheeky Czech. I already loved it because of its name 🙂

During our Europe trip, the Czech dinner we had had was the best dinner on the whole tour so we decided to give this Czech restaurant a go. It was a small family restaurant which offered breakfast, lunch and dinner.

Enjoying Czech Food (9)

As we walked into the restaurant, I could see the European vibe with rusty and medieval decoration. There was a beautiful light hanging from the ceiling with a map of the old world. We chose the table next to the window.  The waiter came with menus and glass of water for us.

The menus looked old fashioned, printed on brown paper and clipped together on a board. The items in the menu looked like genuine Czech cuisine and felt so familiar.

So first we ordered Czech beer for everyone and freshly squeezed orange juice for me. Everyone thought the beer was a bit light but they liked it.

Enjoying Czech Food (2) Enjoying Czech Food (3)

Then we had Pork Belly Roast (Beautiful succulent moist tender pork with light crisp crackling. Served with Czech potato dumplings & braised red cabbage), Farm White Rabbit Roast (Slow roasted rabbit on apples, garlic, onion & caraway seeds, served with Czech potato dumplings & green spinach puree and Marinated Chicken Breast & Mushrooms Linguine (White wine & creamy based served with mushrooms, shallot, onion, semi-dried tomatoes, parmesan & fresh basil).

Enjoying Czech Food (6) Enjoying Czech Food (5) Enjoying Czech Food (4)

We all agreed that the food was just delicious. The rabbit was falling off the bone and the red cabbage was just the way I had eaten in Prague. It was the first time I had rabbit but I didn’t find it any different than chicken.

We loved the pork as it was well done with very crispy skin and linguine was rich and creamy. Overall one of the best meals we have had in a long time. They served fresh, simple, delicious food in a comfortable setting.

Enjoying Czech Food (7) Enjoying Czech Food (8)

We wanted to try their dessert as well but one of our friends was waiting for us in another café so we went there to have a coffee and cake. The chocolate mousse was just divine.

You may also like :

*Enjoying exotic cuisine in Paris  *Jamie’s Italian : Restaurant Review  *Samay Baji 

4 Comments

Posted in Australia, Czech Republic, Foodie

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Stuffed capsicum with minced chicken and brown rice

Posted on March 20, 2013 | 10 comments

All the cooking shows on TV inspired me to cook something new the other night. It was stuffed capsicum and it turned out so yummy. Here’s the recipe.

 Ingredients

  • 4 large yellow capsicums (I used 2 yellow and 2 green ones but yellow was yummier)

Stuffed capsicum (1)

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 350 g lean minced chicken
  • 1 garlic clove, crushed
  • 1 cup of brown rice
  • 1 cup chicken stock
  • ¼ cup (40 g) grated cheddar cheese
  • 1 teaspoon of turmeric powder
  • 3 teaspoons of cumin powder
  • 2 teaspoon of chilli powder
  • Salt to taste

Steps

  • Preheat the oven to 190°C.
  • Slice tops off capsicums to make lids. Scoop out seeds and membranes and discard them.

Stuffed capsicum (3)

  • Cook rice in a rice cooker using 1 cup of water and 1 cup of chicken stock.
  • Heat oil in a wok over medium heat. Add turmeric powder.
  • Add minced chicken and cooked it until it is brown

Stuffed capsicum (2)

  • Add onionand garlic. Sauté 2 minutes.
  • Add salt, chilli and cumin powder and cook for few more minutes
  • In a bowl mix the cooked chicken and rice. Add half of the shredded cheese.

Stuffed capsicum (4)

Stuffed capsicum (5)

  • Fill each capsicum with the mixture. Place upright in a shallow baking dish. Cover with capsicum lids.

Stuffed capsicum (6)

  • Cover the dish with foil and bake for 25 minutes or until the capsicums are tender.

Stuffed capsicum (9)

  • Open the lid and top the capsicum fillings with the remaining cheese. Close lids.

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  • Serve hot.

Stuffed capsicum (11)

You may also like :

*Chicken chili – Nepali Style *Chicken Tikka Masala *Goat curry

10 Comments

Posted in Foodie, Recipe

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