Category Archives: Recipe

Blueberry muffins

Posted on February 28, 2013 | 9 comments

When I was in Nepal, I baked blueberry muffins in my new home. All the family members loved it so I am sharing the recipe here. It is really easy and simple.

Makka ku (7)

Ingredients

  • 2½ cups self-rising flour
  • 90g butter, chopped
  • 3/4 cup firmly packed brown sugar
  • 125g fresh blueberries (I used canned ones as I couldn’t find fresh ones in Nepal)
  • 1 cup milk
  • 2 eggs, lightly beaten

Steps

  • Preheat oven to 180°C or 160°C fan-forced.
  • Lightly dust muffin tray with flour.

Blueberry muffin (4)

  • Sift flour into a bowl. Add sugar and butter and mix well with hand.
  • Make a well in the centre of flour mixture.

Blueberry muffin (1)

  • Add blueberries, milk and egg. Gently stir until just combined using wooden spoon

Blueberry muffin (2)

Blueberry muffin (3)

  • Spoon mixture into prepared holes.

Blueberry muffin

  • Bake for 25 minutes or until a skewer inserted in center of 1 muffin comes out clean.

Blueberry muffin (5)

  • Stand in pan for 5 minutes. Turn out onto a wire rack to cool.

Blueberry muffin (6)

  • Enjoy with tea or coffee.

Blueberry muffin (7)

9 Comments

Posted in Foodie, Recipe

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Nepali style Goat curry (using a pressure cooker)

Posted on December 4, 2012 | 2 comments

goat curry (1)

Ingredients

  • 2 red onions sliced
  • 2 tomatoes dices
  • 500gm goat meat
  • 10 curry leaves
  • 2 tablespoons of coriander powder
  • 2 tablespoons of garam masala
  • 3 tablespoons of ginger garlic paste
  • 3 tablespoons oil
  • 1 tablespoon of chilli powder
  • 2 teaspoons of turmeric powder
  • Salt to taste
  • Fresh coriander to garnish

 Steps

  • Take a pressure cooker and heat oil in it.
  • When the oil is hot add curry leaves and the finely sliced onions.

goat curry (2)

  • Add a pinch of salt so that the onion will get cooked quickly and becomes golden brown.

goat curry (3)

  • Add Ginger Garlic paste, garam masala, coriander powder, turmeric powder, salt, chili and let it cook for 2 mins.

goat curry (4)

  • Add finely diced tomatoes and let it cook completely, with the onion.

goat curry (5)

  •  Add the goat meat  to this mixture.
  • Let it cook for 10 min .
  • Add some water, close the cooker lid and keep the flame on medium
  • After 6 full (long) whistles, turn the heat off
  • Let the pressure in the cooker dissipate by itself; do not force the steam out by lifting the whistle etc.

goat curry (6)

  • When the pressure has dissipated, open the lid and check if the mutton is tender enough if not add some water if required and let the curry cook for about 3-5 min on low to medium heat
  • Garnish the goat curry with fresh coriander and it’s ready to server!

goat curry (7)

You may also like :

*Momo *Aloo ko achar *Chicken chili

2 Comments

Posted in Nepali food, Recipe

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Bhogate Sadekoo

Posted on November 27, 2012 | 12 comments

One of the things widely eaten in Nepal after the festival of Tihar is, Bhogate Sandheko. Bhogate is called Pomelo (Chinese grapefruit) in English and is used in Nepal during Mha Puja and Bhai Tika. Bhogate Sandheko roughly translates to marinated pomelo in English.

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*Momo *Chatamari *Chicken chili

Pomelo is a crisp citrus fruit native to South and Southeast Asia. It is usually pale green to yellow when ripe, with sweet white (or, more rarely, pink or red) flesh and very thick albedo (rind pith).

Pomelo tastes a bit like grapefruit but is sweeter, less tart, and is not bitter. In Australia, we can’t find pomelo so the closest thing to Bhogate is grapefruit which is what I used in Bhai Tika during Tihar.

So like my mum used to, I tried to make Bhogate Sadekoo and am sharing my recipe here.

Ingredients:

  • 1 grapefruit/pomelo
  • 2  oranges  (I used oranges but you can use any fruit)
  • 4 tablespoons of  plain yogurt
  • 2 teaspoon of red chili powder (or to taste)
  • 2 tablespoon of sesame seeds, roasted and ground
  • Salt to taste
  • Sugar to taste (optional)
  • 2 teaspoons of mustard oil
  • 1 teaspoon fenugreek seeds (methi)
  • ½ teaspoon turmeric

Process

  • Peal grapefruit/pomelo and oranges and put it in a bowl .

  • Roast sesame seeds in a pan stirring constantly making sure it turns golden brown, not black.
  • Cool it and grind it.

  • Add yogurt, salt, sugar, sesame powder, red chili powder in the bowl with the pomelo and oranges and mix well

  • Heat a pan with mustard oil in it
  • When hot put fenugreek seeds in it
  • When the fenugreek seeds turn golden brown, take it off the heat and pour oil with fenugreek into the Bhogate mixture in the bowl

  • Mix it well

  • Bhogate Sandheko is ready to serve, yum yum yum 🙂

12 Comments

Posted in Nepal, Nepali food, Recipe

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Aloo dum (Nepali potatoes curry)

Posted on November 22, 2012 | 23 comments

Aloo dum is a very popular dish in Nepal. My mum used to cook it almost every day when we were little as both me and my brother were very spoiled and didn’t eat most of the other veggies except potatoes.

Ingredients

  • 4 medium potatoes
  • 1 onion sliced
  • 1 tablespoon of crushed ginger and garlic
  • 2 tomatoes diced
  • 1 teaspoon of cumin seed
  • 1 teaspoon of cumin powder
  • 1 teaspoon of coriander powder
  • 1 teaspoon of chilli powder
  • 1 teaspoon of turmeric powder
  • 2 tablespoons of unflavoured yogurt
  • Salt to taste
  • 2 tablespoon of oil

Steps

  • Boil potatoes and cut into cubes.
  • Heat oil in a wok.

  • When oil is hot, add cumin seeds and let it fry for a few seconds.

  • Add onion in the wok and fry till they are brown.

  • Add diced tomatoes and turmeric powder and fry some more.

  • When the paste starts giving out oil that mean it is cooked so add the boiled potatoes to the wok.

  • Just toss potatoes around and add salt, cumin, chilli, coriander powder and a half cup of water and let it boil.

  • Now add the unflavoured yogurt and mix it well.

  • Take the curry out of heat and serve with rice or roti.

You may also like :

*Momo *Aloo ko achar *Chicken chili

23 Comments

Posted in Nepali food, Recipe

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

Posted on November 19, 2012 | 5 comments

Here is another great recipe from my favorite chef, Jamie Oliver. This recipe from Jamie’s’ 15 minutes meals. It is really easy and yummy.

Briks 

  • 1–2 preserved lemons
  • 2 spring onions
  • ½ a bunch of fresh coriander
  • 400g crabmeat (I used tin crab)
  • 2 tsp harissa, plus extra to serve
  • 4 large sheets of filo pastry (from a 270g pack)
  • olive oil
Salad

  • ½ tsp caraway seeds
  • ½ a mug (150g) of couscous
  • 2 tsp sun-dried tomato purée
  • ½ a bulb of fennel
  • ½ a bunch of fresh mint
  • 1 lemon
  • extra virgin olive oil
  • 1 pomegranate ( I didn’t use)

Salsa

  • 1 large ripe tomato
  • 1 thumb-sized piece of ginger
  • ½ a lemon

To serve

  • fat-free natural yoghurt

Procedure

  • Finely chop the preserved lemons, trimmed spring onions and coriander (stalks and all).
  •  Mix in a bowl with the crabmeat (I used can crab meat) and harissa.

  • Lay out a sheet of filo pastry, add ¼ of the mixture and shape into the size of a packet of playing cards at the centre of the bottom of the sheet, then push your thumb into the centre of the filling to make a space for it to expand as it cooks.
 

  •  Fold in the sides, then fold them up.

  •  Repeat until you have 4 briks.
  • Put 1 tablespoon of olive oil into the pan, then add the briks and cook until golden and crisp on both sides.

  • Add the caraway seeds to the side of the pan and toast for a minute, then scrape into a salad bowl.
  • Put ½ a mug of couscous (I used wholemeal one ) , 1 mug of boiling water, the tomato purée and a pinch of salt into a bowl and cover.

  •  Pick and reserve the fennel tops, then roughly chop and grate the bulb in the processor.

  •  Tip into the salad bowl, then chop and add the top leafy half of the mint.

  •  Squeeze in the lemon juice and drizzle with 1 tablespoon of extra virgin olive oil.
  •  Season to taste and toss everything together.
  • Finely grate the tomato and ginger into a little bowl.

  •  Add a pinch of salt and pepper, a good squeeze of lemon juice and 1 tablespoon of extra virgin olive oil and mix together.

  •  Fluff up the couscous, then tip on to a platter.
  •  Pile the salad in the middle, then bash the halved pomegranate over the top so the seeds tumble out.
  •  Scatter over the reserved fennel tops, pop the crab briks on a board and serve with dollops of yoghurt and the salsa.

You may also like :

*Jamie Oliver Szechuan stir fry with chicken and brown rice *Jamie Oliver’s Chicken Tikka Masala *Jamie Oliver’s Dan Dan Noodles

5 Comments

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