Category Archives: Foodie

Devil’s Curry

I am big fan on Malaysian cooking so I decided to try their famous Devil’s curry. I used Chicken and potatoes and lots of chillies. If you are not into chilli, this is definitely not the recipe for you but if you love spicy food, you can give it a go.

The amount of chilli in this recipe can be adjusted according to your taste. The following recipe is for hot curry.

Ingredients

For Spice Paste:

  • 1 red onion, chopped
  • 15 dried red chilies
  • 1/2 teaspoon of ground turmeric
  • 5 fresh garlic cloves
  • 3” knob of ginger
  • 3 stems of lemongrass, white part only, thinly sliced
  • 1/4 cup of oil
  • 2 tablespoons of water

Other ingredients

  • 2 tablespoons of cooking oil
  • 1 tablespoons of mustard seeds
  • 1 kg of chicken breast fillet cut into bite-sized pieces
  • 3 large potatoes, peeled and cut into pieces
  • 2 cups of chicken stock
  • Salt to taste

Method

  • Add all the spices in a blender and make a smooth paste. The paste will be thick.

Devil’s Curry (1)

Devil’s Curry (2)

  • Heat 2 tablespoons of cooking oil in a heavy bottom pot. Once the oil is heated, add mustard seeds and fry until fragrant.

Devil’s Curry (3)

  • Now add the spice paste to the pot and fry until aromatic, approximately around 10 minutes. Make sure the heat is medium.

Devil’s Curry (4)

  • Add the chicken and potatoes and stir to make sure the chicken is coated in the spice paste.

Devil’s Curry (5)

  • Pour in the chicken stock and bring to boil.

Devil’s Curry (6)

  • Cover the pot and simmer for 20-25 minutes or until the potatoes are soft.
  • Add salt to taste and the curry is ready. Remember chicken stock will have salt also so taste before adding salt.

Devil’s Curry (7)

Have a great day.

M from nepaliaustralian

XOXO

P.S: Do not forget to vote your favorite blog . NEPALIAUSTRALIAN’s Blog Award 2015

My mum’s pan fried Rohu fish

Nothing can beat mum’s home cooked meals. One of the things I have always craved for is my mum’s fried fish. I used to eat them almost every week when I was in Nepal but since I came here, I wasn’t able to make it as tasty as my mom used to make it. So last night I got mom to cook the fish for us so I that I could take notes of the recipe and I am sharing this with all of you too.

Ingredients

  • 1 whole Rohu fish (2kg) cut into pieces about 1 to 1 ½ cm thick
  • 3 teaspoons Coriander powder
  • 3 teaspoons Coriander powder
  • 1 teaspoon Turmeric powder
  • 2 teaspoons Chilli powder
  • 2 teaspoons Garlic mince
  • 2 teaspoons Ginger powder
  • 2 tablespoon Mustard seeds (or powder)
  • Salt to taste (I used 5 teaspoons)
  • 300 ml vegetable oil

Method

  • If you are using mustard seed, use mortar and pestle or grinder to make the powder.

basa fish (1) basa fish (3)

  • In a large bowl, add fish, Coriander powder, Cumin powder, Turmeric powder, Garlic mince, Ginger powder, Mustard powder and salt.

basa fish (2)

  • Mix it well with a help of wooden spoon as it has sharp bones.
  • Leave it in the fridge for 30 minutes or more if possible.

basa fish (4)

  • In a large pan, heat oil.

basa fish (5)

  • Add pieces of fish in a pan making sure they are don’t touching each other.

basa fish (6)

  • Cover the pan and let it cook until brown.
  • Turn the fishes and fry till it is brown on the other side too.

basa fish (7)

  • Have a plate ready with a couple of kitchen paper towels on it.
  • Place the fishes on the plate to soak excess oil out.

basa fish (8)

  • It is best enjoyed hot and be careful of the small bones.

Take care everyone,

from nepaliaustralian

XOXO

P.S: Do not forget to nominate your favourite blog . NEPALIAUSTRALIAN’s Blog Award 2015

Soy Chunks Vegetarian Momo

Momo is a very popular dish in Nepal and almost all Nepalese love them. I usually make chicken or pork momo but sometimes I have vegetarians in my guest list so I used to make cabbage and onion veggie momo which I have to admit is not very as yummy. Recently one of my cousins made some vegetarian momo which was as yummy was the non-veg ones so I had to try and learn how to make it.

The vegetarian momo was made with Soy chunks and paneer (cottage cheese).

Ingredients

  • 2 cups Soy Chunks (soak in water for an hour)

vegetable momo (2)

  • 1 medium size onion finely chopped
  • 1 cup of finely chopped Cabbage
  • 100 gm Paneer cut into small pieces

vegetable momo (1)

  • 3 table spoons soy sauce
  • 2 table spoons coriander powder
  • 2 table spoons cumin powder
  • 1 table spoon red chili powder
  • 3 table spoons oil
  • 1 cup of fresh coriander finely chopped
  • Salt to taste
  • 1 packet momo wrapper (30 pieces)

Methods

Note: You can make the momo achar beforehand as per linked method and put it in the fridge.

Jhol achar

Tomatoes achar

  • Put the Soy chunks in a blender mince and place in a large bowl.

vegetable momo (3) vegetable momo (4)

  • Add onion, cabbage, soy sauce, cumin powder, coriander powder, red chili powder, oil, fresh coriander, cabbage, and salt.
  • Mix well and the filling is ready.

vegetable momo (5)

  • Make momo as shown in the video below.

  • In the meantime, bring water to a boil in a steamer.
  • Once momo is ready, put on the steamer for 10-15 minutes.
  • Enjoy the momo with achar.
  • I promise it tastes just as good as the non-veg momo 🙂

Jhol momo soup (7)

Take care everyone,

from nepaliaustralian

XOXO

P.S: Do not forget to nominate your favourite blog . NEPALIAUSTRALIAN’s Blog Award 2015

Lito: Nutritious Nepali baby food

Living overseas, I always miss small things from home. When I had Chhori one of the things I wanted to feed her was Lito, a nutritious baby food used in Nepal. Luckily for me there are many Nepali grocery shops in Sydney and I finally found some Lito. I was happy as I didn’t need to make it but unfortunately, in a premade lito, they add powder milk making it sweet.

Chhori is not into formula so she didn’t like the store bought lito that much. So, I decided that it is time for me to make some lito at home for her which will be very high in nutrition and organic as well.

So here is my first attempt at making the Lito.

Ingredients

  • Rice 160 gm
  • Beaten/Flattened rice (Chiura) 160 gm
  • Corn 80 gm
  • Whole wheat 80 gm
  • Brown soybeans (bhatmas) 80 gm
  • Brown chick peas 80 gm
  • 6 Cashews
  • 6 Almonds

IMG_3449

Methods

  • Dry roast rice, beaten rice, corn, wheat, soybeans, chickpeas, cashews and almonds seperately on a pan.

IMG_3450

  • Grind each of them separately as they have different textures.

IMG_3815

  • Once done use the strainer to make sure that the powder is fine.

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  • Mix everything together and Lito is ready to be cooked.

IMG_3818

  • You can store the Lito in an airtight container for a few months.

To cook lito, just add hot water and mix well.

If you want it to be more flavorsome, heat a pan and, add 1/2 teaspoon of ghee, 1/2 teaspoon of ajwain. Now add lito and water and let it boil. Salt is optional. You can choose the consistency of the Lito according to the age of the baby and how your baby likes it.

Hope you will enjoy making this nutritious food for your little one.

Chhori is happy to eat Lito so I am happy to make an effort 🙂

Take care everyone,

from nepaliaustralian

XOXO

P.S: Do not forget to nominate your favourite blog . NEPALIAUSTRALIAN’s Blog Award 2015

Newari Gwaramari

In Kathmandu most of us have happy memories of eating Gwaramari and tea for breakfast during cold winter months.

In Newari “Gwara” means round and “mari” means bread so Gwaramari literally means round bread but to people who have eaten it, it is not just ordinary bread but a very yummy one with a distinct flavour.

I was craving for some Gwaramari for a while so I decided to try making it with a friend. It took us a few attempts to get it right but I am very happy with the end result. It tasted really good.

Ingredients

  • 250 g plain flour
  • 2 teaspoon baking powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Salt to taste
  • 300 ml water
  • 500ml vegetable oil (for deep-frying)

Method

  • In a large bowl, combine flour, baking powder, cumin, coriander and salt.

Nepali Gwaramari (2)

  • Add water slowly stirring continuously to make a thick paste.
  • If you have time, cover with plastic wrap and place in the fridge overnight otherwise for at least 2 hours.

Nepali Gwaramari (3)

  • In a deep pan, heat the vegetable oil. The oil is hot enough, if you drop small amount of batter and it quickly rises and becomes brown.
  • Once the oil is hot enough, take a table spoon of mixture and place it gently on the hot oil. The dough will puff up and rise to the top of the pan. You can add multiple balls at the same time.

Nepali Gwaramari (4)

  • Fry them until golden brown.
  • Take it out and use paper towel to soak the extra oil.

Nepali Gwaramari (1)

  • It is best served hot with some Masala tea.

Take care everyone,

from nepaliaustralian

XOXO

Jaulo : Nepali baby food

Since I started solid food for Chhori, I have given her Jaulo, Nepali rice veggie puree which is high in nutrition and quite filling too. It is so easy to make and versatile that I thought it would be helpful for any mum so I’m sharing the recipe here.

Ingredients

  • 4 table spoon of rice
  • 2 table spoon of red lentils
  • ½ teaspoon turmeric powder
  • 1 tablespoon ghee (clarified butter)(optional)
  • 100 gm of broccoli (replace with any veggie your child likes)
  • Pinch of salt (optional)

IMG_3242

Methods

  • Heat the pressure cooker on medium heat and add ghee. Let it get hot and add turmeric powder.

IMG_3243

  • Wash rice and red lentils.
  • Add the rice, lentils, broccoli and salt to the pressure cooker.

IMG_3245

  • Add 2 cups of water, close the lid and let it cook.
  • Let it press for 5-6 whistles.
  • Once done, check if the rice is soft.

IMG_3247 IMG_3248

  • Put the mixture in a blender and make it a fine puree for baby under 7 months and coarse for baby between 7- 10 months. Older kids can be given the jaulo mashed using a spoon.

IMG_3249

  • This can be made with any other veggies or lentils so it will be very versatile options for the baby and easy for the mum.
  • Store in container and can be used up to 3 days when store in the fridge.

IMG_3251

Take care,
M from nepaliaustralian
XOXO

Homemade purée

Chhori had her pasni just before my parents left; it was a fun event and I will post about it soon.

Chhori (2)

She was just over 5 months old when we did her pasni. In Australia, the midwives advise exclusive breastfeeding for 6 months and that was what I was aiming to do. But after pasni, every time we ate anything, Chhori would look at us with puppy eyes, with the innocent look as if saying “I want some of it too.” So we decided that we would start solid slowly.

First we went out and bought a few varieties of organic purée. I discovered that she loves the taste of apple, banana and mango.

These days as I am staying home looking after her, I decided it would be a good idea to give her some homemade purée. It was so easy to make one so here is how I did it.

  • Skin 3 apples and cut them into cubes.
  • apple puree (3)
  • Add half cup of water and apple cubes into a pressure cooker. If you don’t have pressure cooker, use a saucepan.
  • Cook until 3 whistles or if using a saucepan check with a fork and if it goes in easily then the apples are done. Let it cool down.
  • Use a blender or food processor to blend it. If you find the consistency too thick, add a little cooled boiled water.
  • I bought bpa free freezer and microwave safe containers to store them.
  • apple puree (1)
  • The purée is good for 3 days in the fridge and 3 months in the freezers. Mine finished in a week as she loved it.
  • apple puree (2)

Please share other food ideas for a baby. It will be a great help. Thanks in advance.

Take care everyone till my next post.

M from nepaliaustralian

XOXO