Category Archives: Recipe

Jwano ko Jhol (Thyme Seeds Soup)

Posted on June 12, 2015 | 8 comments

As I mentioned in my previous post, Jwano ko Jhol is a traditional Nepali soup which is given to new mums to increase their supply of milk. I wasn’t very sure about it before but I now swear by it.

Jwano ko Jhol (1)

Initially when I started drinking it, I had an over supply of milk so I needed to decrease the amount I drank. Then after a while when I stopped drinking it completely, I could feel the supply of my milk went low as well. So I started drinking it in again but in small amount.

Jwana ko jhol is also believed to have lots of health benefits like helping to heal the wounds, relieve body aches and help with cold and cough. Thyme also has potassium, iron, calcium, manganese, magnesium, and selenium for the well-being of our body.

The soup is very easy to make.

Ingredients for 2 cups of soup

  • 2 tea spoon Jwano (Thyme seed)
  • 1/8 teaspoon of turmeric powder
  • 1 tea spoon of fresh ginger garlic paste
  • ½ tea spoon cumin powder
  • ½ teaspoon ghee (clarified butter)
  • Salt as per taste
  • 2 ½ cups water

Method

  • Heat a saucepan over medium heat and add ghee when hot.
  • When ghee is melted, add jwano, turmeric powder, cumin powder, ginger garlic paste and salt and stir them together.

Jwano ko Jhol (2)

  • After about a minute once you smell the ginger garlic flavour add water and let it boil for a few minutes.

Jwano ko Jhol (3)

  • Jwana ko jhol is now ready to serve
  • Enjoy!

Take care everyone till next post.

M from nepaliaustralian

XOXO

8 Comments

Posted in My pregnancy, Nepal, Nepali food, Newari Food, Recipe

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Sweet mango pickle (Gulyo Aap ko Achar)

Posted on January 29, 2015 | 8 comments

I wish I had known how to make this a lone long time ago. I learnt it only when my MIL was here and I am loving it. It is the best alternative for laspsi ko achar as lapsi is not available here in Australia.

Ingredients

  • 2 kg raw Mangoes
  • 1/2 cup Regular Brown Sugar
  • 1 teaspoon Red Chilli Powder
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Fennel seeds
  • 3 teaspoon Oil
  • A pinch of Asafoetida (Hing)
  • A pinch of Black rock salt (Birae Nun)
  • Salt to taste

Method

  • Peel the mangoes and cut them into cubes

Sweet mango pickle (1)

  • Heat oil in a pressure cooker (use heavy bottom pan if you don’t have pressure cooker) and add fennel seeds.

Sweet mango pickle (2)

  • Add mango cubes and fry for about 5 mins.

Sweet mango pickle (3)

  • Now add the sugar, chilli powder, coriander powder, turmeric powder, asafoetida, black rock salt and salt and mix with the mango cubes.

Sweet mango pickle (4)

  • Add a cup of water and close the lid and cook till 3-5 whistle of the pressure cooker of if using a pan then cook until tender.
  • The achar is done when the mangoes become tender.
  • The achar should be thick, not runny. If it is too thin, let it boil for a while until you get the desired consistency.

Sweet mango pickle (5)

  • This is great to keep for few days in fridge.

Take care,

M from nepaliaustralian

XOXO

8 Comments

Posted in Foodie, Recipe

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Payaj ko pakoda (Crispy Onion Fritters)

Posted on January 19, 2015 | 2 comments

As you know mums love to cook and my MIL is no exception so when she was here we got to eat a variety of Newari and Nepali food like Yomari, Haluwa, aloo chops and she also made Pyaj ko pakoda.

Pyaj means onion in Nepali.

The process is very simple and I am sharing the recipe here.

Ingredients

  • 3 medium size Onions, finely sliced
  • 1/2 cup Gram Flour (Besan Flour)
  • 1/4 cup Rice Flour
  • 1 teaspoon grated Ginger
  • 1/2 teaspoon Red Chilli Powder
  • 2 tablespoons finely chopped Coriander Leaves
  • Oil, for deep frying
  • Salt to taste

Method

  • In a bowl, mix sliced onion gram flour, rice flour, ginger, red chilli powder, coriander leaves and salt.

Payaj ko pakoda (1)

  • Add ¼ cup of water and mix well and keep aside for 5 minutes.
  • The onion pakoda batter is ready to be fried. Do not add more water unless required otherwise pakodas will not turn crispy.
  • Heat oil in a deep pan (or wok) and take a handful of batter mixture in the hand and gently drop 3-4 small fritters into the oil at a time and deep fry.

Payaj ko pakoda (2)

  • Fry the onion pakodas, till they look crisp and golden on both sides (once the underside is golden brown turn them over so both sides are golden). Repeat the process for the remaining batter and deep-fry in batches.
  • Remove them with a slotted spoon and drain them on the kitchen paper towels for excess oil to be absorbed.

Payaj ko pakoda (3)

  • Serve onion pakodas with your favourite sauce.

Payaj ko pakoda (4)

Take care,

M from nepaliaustralian

XOXO

2 Comments

Posted in Foodie, Nepali food, Newari Food, Recipe

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Chana curry (Chick peas curry)

Posted on December 19, 2014 | 8 comments

“Chana” means chickpeas in Nepali. It is one of the easiest, healthiest and tastiest recipes that I loved to make occasionally. It goes well with rice or roti.

Ingredients

  • 500gm cooked chickpeas can
  • 1 large onion thinly sliced
  • 2 tablespoons olive oil
  • 1 Large tomato diced (I used 250 gm diced from a can)
  • 1 table spoon of garlic and ginger paste
  • A few bay leaves
  • 1 teaspoon turmeric powder
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 2 teaspoons chilli powder
  • ½ cup of chicken stock (use water if you don’t have stock)
  • Salt to taste
  • Fresh coriander to garnish

 Method

  • In a wok, heat the oil; add turmeric powder and bay leaves.

Aloo dum (2)

  • Add the sliced onions and fry for 15 minutes or until golden brown, stirring regularly.

Aloo dum (3)

  • Add all the other spices, garlic ginger paste and fry some more.
  • Once onion is cooked, pour diced tomato and let it cook for 5 minutes stirring occasionally.

chu la (1)

  • Mix well and add the chickpeas and fry for few minutes.
  • Add the chicken stock and Bring to a boil then reduce the heat, cover and simmer for 5 minutes, or until most of the stock dries out.

chana (1)

  • Garnish the chick peas with fresh coriander.

chana (2)

  • Delicious curry is ready and it can be served with rice or roti.
  • Enjoy!!!

Take care,

M from nepaliaustralian

XOXO

P.S: Do not forget to vote your favorite blog . NEPALIAUSTRALIAN’s Blog Award 2014

8 Comments

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Chicken Saag

Posted on November 22, 2014 | Leave a comment

“Saag” means green leafy vegetables in Nepali. In this case we are using Spinach.

Serves: 4

Ingredients

  • 250gm of frozen spinach
  • 2 tablespoon olive oil
  • 1 teaspoons cumin seeds
  • Few dried bay leaf
  • 1 large brown onion, finely chopped
  • 1 tablespoon garlic and ginger paste
  • 2 teaspoons ground coriander
  • 3 teaspoons chilli powder
  • 1 teaspoon ground coriander
  • Salt to taste
  • 410g can chopped tomatoes
  • 1/3 cup plain Greek-style yoghurt
  • 500 gm chicken breast fillets cut into cubes

Method

  • Heat oil in a large, heavy-based saucepan over medium-low heat.
  • Add cumin and bay leaf and cook for 1 minute or until fragrant.
  • Add onion and cook, stirring, for 5 to 6 minutes or until softened.
  • Add chicken and cook for 10 minutes or until chicken is cooked through.

chicken saag (1)

  • Add garlic, ginger paste and chilli and cook for 1 minute.
  • Add coriander, garam masala and salt; cook, stirring, for 1 minute
  • Add tomato and stir occasionally until slightly thickened.

chicken saag (2)

  • Add spinach and stir and simmer for 2 minutes or until combined.

chicken saag (3)

  • Add yoghurt while slowly stirring the chicken and bring to a boil.
  • Reduce heat to low for a few minutes and Chicken Saag is ready.

chicken saag (4)

  • Serve with rice or roti

Take care,

M from nepaliaustralian

XOXO

P.S: Do not forget to vote your favorite blog . NEPALIAUSTRALIAN’s Blog Award 2014

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