Category Archives: Recipe

Simple Sponge cake with strawberry jam and cream

Posted on August 3, 2016 | 4 comments

A few weeks ago, one my colleagues had his birthday and instead of a fancy store bought cake, he requested that he would like a simple sponge cake with strawberry jam and cream.

So we decided that we would make one for him. I was surprised at how good it turned out so I did it again and it is so easy.

Ingredients

  • 2 sponge cakes (I bought readymade ones, you could make your own)
  • 300ml thickened cream
  • Icing sugar, for dusting
  • 250g strawberry jam

Method

  • Beat cream using an electric mixer for 8 to 10 minutes or until thick and creamy. If you like extra sweet, add icing sugar.

Simple Sponge cake with strawberry jam and cream (2)

  • Place 1 sponge cake on a plate and top it with jam and then the cream. Then put the remaining sponge on top.

Simple Sponge cake with strawberry jam and cream (4)

  • I made two different versions depending on the topping on the sponge cake on the top.

Simple Sponge cake with strawberry jam and cream (5)

  • One I dusted with icing sugar on the top while on the second one I spread with jam and cream and added cherry as topping.

Simple Sponge cake with strawberry jam and cream (3) Simple Sponge cake with strawberry jam and cream (1) Simple Sponge cake with strawberry jam and cream (6)

  • Both the cakes turned out to be quite yummy and I loved it.

Enjoy.

M from nepaliaustralian

XOXO

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Pan fried Chicken Gizzard

Posted on April 28, 2016 | 5 comments

As I have mentioned in my previous post, in Nepal, a goat’s brain (gidi), feet (khutta), head (tauko), stomach (bhundi), tongue (jibro), liver (kalejo), kidney, lungs (phokso), fried intestines (aandra), fried solidified blood (rakati) are considered delicacies and are in very high demand during Dashain and other festivals. We also eat certain parts of chicken apart from the usual.

I know some of you might feel squeamish even thinking about eating offal but believe me if you love your meat, you will love these dishes. Another thing is that eating offal uses the parts of the animal that might otherwise be wasted. As it takes 10 kilos of cereal to produce one kilo of meat we should not waste any part of the carcass. Unless you deliberately avoid meat, eating offal should be regarded as “green”.

Today I am sharing the recipe to cook chicken gizzard. A gizzard is an organ found in the digestive tract of a chicken. Similar to a stomach, the gizzard is used to grind up the foods the bird eats. Eating gizzards provide a healthy dose of certain vitamins and minerals.

Chicken Gizzard is a very popular appetizer and tastes really good.

Ingredients

  • 500 gm Chicken Gizzard, cleaned
  • 1 teaspoon Ginger/Garlic Paste
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Red Chilli Powder
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Coriander Powder
  • 3 teaspoon Vegetable Oil
  • Salt to taste

Method

  • Clean the chicken gizzards and boil them for 5 minutes until they are tender.

Chicken Gizzard (1)

  • Drain them and let it cool for a few minutes.

Chicken Gizzard (2)

  • Cut them into bite size pieces

Chicken Gizzard (3)

  • In a big bowl, add ginger garlic paste, cumin powder, coriander powder, turmeric powder, chilli powder and salt with chicken gizzard and mix them well.

Chicken Gizzard (4) Chicken Gizzard (5)

  • Heat oil in a pan and add the gizzard and fry for around 8-10 minutes.

Chicken Gizzard (6)

  • Keep stirring occasionally until they are brown on all side.
  • Serve hot as an appetizer.

Take care,

M from nepaliaustralian

XOXO

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

P.S.S: If you blog about Nepal, please visit my new page .

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Okra (lady’s finger) fry

Posted on April 21, 2016 | 19 comments

I have to admit, we don’t cook too many different types of veggies when we are on our own but since my parents came here we always have vegetables in every meal. Normally my mum cooks them and I am trying to learn how to cook them :).

Here is an easy recipe for Okra (lady’s finger). I know it might not be everyone’s favourite but it tastes so yummy when done the right way. I am not a big fan of it either but when my mums make it I just love it :). Just remember not to add water.

Ingredients

  • Okra- 250 gm washed, dried and chopped into small pieces

okra (1)

  • ½ teaspoon of cumin seeds
  • ½ tablespoon garlic paste
  • 1 teaspoon of chilli powder
  • ¼ teaspoon of turmeric powder
  • Cooking Oil – 1 ½ tablespoon
  • Salt to taste

    Method

  • Wash the okra, dry them, chop and throw away tip and tail ends. Chop into 1/2 inch pieces.
  • In a pan, heat oil and add cumin seeds and let them brown.
  • Add garlic paste and let it fry for a few minutes, stir them for few seconds.
  • Add turmeric powder and add okra and mix well.
  • Fry on medium high heat for 3-4 minutes stirring occasionally.
  • Add salt and reduce to low flame and cover it and cook for 15 minutes stirring occasionally.
  • The okra is cooked when it turns soft.

okra (2)

  • Enjoy!

Take care,

M from nepaliaustralian

XOXO

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

P.S.S: If you blog about Nepal, please visit my new page .

19 Comments

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Devil’s Curry

Posted on April 4, 2016 | 12 comments

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

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My mum’s pan fried Rohu fish

Posted on March 14, 2016 | 2 comments

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,

M from nepaliaustralian

XOXO

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

2 Comments

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