Category Archives: Recipe

Easy Tom Yum Soup noodle (Sour Spicy Soup)

Posted on May 25, 2014 | Leave a comment

This is probably one of the easiest ways to have Tom Yum Soup noodle.

Ingredients

  • 400 gm udon noodle(ready to fry)
  • 2 – 3 cups chicken/Vegetable stock
  • 10 shrimps
  • 1 Onion diced
  • 1 tomato diced
  • 1 lemon (depends on how sour you like it)
  • 2 chillies sliced
  • 1 handful of sliced Lemongrass
  • 2 teaspoons fish sauce
  • 1 teaspoon Sugar

Easy Tom Yum Soup noodle (1)

Procedure

  • Boil chicken stock in medium sauce pot.

Easy Tom Yum Soup noodle (2)

  • When the stock is boiling, add the sliced lemongrass, onion and tomatoes.

Easy Tom Yum Soup noodle (3)

  • Boil for about 5 minutes and then add the udon noodle

Easy Tom Yum Soup noodle (4)

  • Boil for another 5 minutes and add the shrimp
  • Boil for 2 minutes and add fish sauce, chilli and sugar, boil the soup for another 5 minutes

Easy Tom Yum Soup noodle (5)

  • Take the pot off the heat and squeeze lemon juice and check if you want to add more lemon if you like it more sour.

Easy Tom Yum Soup noodle (6)

  • The dinner is ready.

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Jhol momo soup

Posted on April 30, 2014 | 9 comments

Its autumn here and chilly during mornings and evenings; so it is the perfect time to make our favourite dish, momo. I have shared how to make momo here before. Today I am sharing how to make Jhol (soup) achar for the momo for cold weather.

Ingredients

  • 10 medium ripe tomatoes sliced
  • 1 large red onion sliced
  • 2 red dry chilli
  • 60gm brown sesame seed
  • 3 cloves of fresh garlic sliced
  • 1 small bunch of fresh coriander chopped
  • 1 chicken stock cube
  • Salt to taste
  • 2 teaspoon chilli powder
  • 1 teaspoon turmeric powder
  • 3 table spoon oil
  • 4 cup of Water
  • Lemon juice (optional)

Jhol momo soup (8)

Procedure

  • Roast the sesame seed in a pan and grind to make a powder and put aside.

Jhol momo soup (1)

  • In a pan, heat the oil and fry the dry chilli, sliced garlic cloves and turmeric powder.
  • Add the sliced onion and sauté until light brown.

Jhol momo soup (2)

  • Add sliced tomatoes and fry it until the tomatoes are cooked and turns into thick paste.

Jhol momo soup (3)

  • Now add chicken stock cube, fresh coriander, sesame powder, salt, chilli powder and fry for a few minutes.

Jhol momo soup (4)

  • Add this paste into a blender, add a cup of water and blend until the paste is smooth.

Jhol momo soup (5)

  • In a big bowl, pour the mixture from the blender and remaining 3 cups of water and mix until the soup is consistent.

Jhol momo soup (6)

  • If you like the soup a bit sour, add juice of one lemon.

Jhol momo soup (7)

  • Serve the soup with the hot momo. Enjoy!!!

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Lapsi ko achar (Nepali hog plum pickle)

Posted on April 22, 2014 | 4 comments

Every time we go to Nepal, my MIL makes sure that we have enough laspsi ko achar for our entire stay. This time while we were there, she made the second batch and I helped her. Sharing the recipe with all of you here.

lapsi

Normally, lapsi ko achar is a bit sweeter than I like so when we make it at home, we tend to use less sugar. Feel free to add more sugar if you like very sweet lapsi ko achar.

Ingredients

  • 1 kg Lapsi
  • ½ teaspoon cumin Seeds
  • 2 teaspoons chilli powder
  • 1 teaspoon turmeric powder
  • ½ teaspoon fenugreek seed
  • 2 teaspoons mustard oil
  • 1 cup sugar
  • Salt to taste
  • Some raisins
  • 1 cup Water

Method

  • In a pressure cooker, add lapsi and water enough to cover all the lapsi and cook for 5 to 8 whistle.
  • Take out the lapsi from the pressure cooker and check if it is cooked well and its skin comes off easily.

bolied lapsi

  • Peel off the skin and set aside. Put the rest of the laspi in a bowl.

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  • In a big pan, heat oil and add fenugreek seed until it is dark brown in colour.
  • Turn off the heat and add turmeric powder. Let it fry for a few seconds.
  • Now add all the lapsi to the pan.
  • Add sugar, chill, salt, mix well and cook on low heat.
  • Once the mixture become a bit thick, let it cool down.
  • Now add raisins and the achar is ready.
  • The lapsi ko achar can be eaten for several days. If it lasts that long 🙂

Lapsi ko achar

4 Comments

Posted in Foodie, Nepal, Nepali food, Recipe

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Pau Kwa (Nepali hog plum – Choerospondias axillaris)

Posted on April 17, 2014 | 8 comments

While I was in Nepal, my mum made pau (Pau Kwa – a hot and sour drink) for me. I forgot to take photos of every step but here is easy recipe that she followed.

lapsi

Unfortunately, I can’t make it here as I can’t find lapsi here but if you want to try it, please follow these steps.

Ingredients:

  • ½ kg lapsi
  • 1 tea spoon fenugreek seed
  • 2 teaspoons black salt (Birae Nun)
  • 2 teaspoons chili powder
  • 3 teaspoons vegetable oil
  • Chopped coriander to garnish
  • Salt to taste
  • Water

 Procedure

  • In a pressure cooker, add lapsi and water enough to cover all the lapsi and cook until 5 – 8 whistles.
  • Take out lapsi from the pressure cooker and check if the lapsi cooked well and its skin comes off easily.

bolied lapsi

  • Take out the skin and seed and mash the remaining lapsi pulp (pau) with 2 cups of water . Use hand or whisker to mix the pau so you get the right thickness. Add water until you get the thickness you like. I normally like mine thin, like the consistency of orange juice.
  • Add black salt, salt, and chilli powder and mix well.
  • In a pan, heat the oil.
  • Now add the fenugreek seed and fry it until it turns dark brown.
  • Add this to the pau.
  • Garnish with chopped coriander and pau kwa is ready.

paau

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Warm melting chocolate cake from Carnival cruise

Posted on February 15, 2014 | 6 comments

Anyone who has been to one of the Carnival cruise will vouch that the warm chocolate melting cake is the best melting cake ever.

The chocolate melting cake used to be either a special order or only served on certain nights on the cruise before. The dessert became so popular because of its richness and delicious taste that Carnival has now put it on the menu for dinner every night. Being chocoholic, of course it was AS’s favourite dessert throughout the cruise as well.

Imagine our delight when we got the recipe for the cake when we were doing the behind the fun tour.

warm melting cake

Sharing the yummy recipe with all of you

Serving: 4

Ingredients

  • 175g Dark chocolate
  • 175g Butter
  • 4 eggs
  • 175g sugar
  • 60g flour

Method

  • Melt the chocolate and butter.
  • Mix the eggs and sugar and whisk for few minutes and add the flour.
  • Add the egg mix to the melted chocolate and mix.
  • Pour the mix in a greased mold.
  • Bake directly in the oven 200 C0 for 14 minutes.
  • Serve with ice-cream and fruit garnish

Note: Make sure that the eggs are at room temperature and chocolate is warm enough while making the mixture.

 

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