Ingredients
- 4 medium tomatoes chopped
- 2 tablespoons oil
- 1 cup green peas (I used frozen one)
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chilli powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon coriander powder
- Salt to taste
- Fresh coriander to garnish
Steps
- Heat up the pan on high heat and add oil.
- Add turmeric powder and peas and stir it for a minute or so.
- Add chopped tomatoes into the pan, stir it and cover it with a lid for 3-5 minutes. Do not forget to stir it in between.
- Once the tomatoes are mushy in texture, add chilli powder, salt to taste, coriander and cumin powder.
- Stir well and mash the tomatoes to give it a gravy texture.
- Add ¼ cup of water and let it simmer for 2-3 minutes on low heat.
- Place the achar in a bowl and garnish with fresh coriander.
Take care ,
M from nepaliaustralian
XOXO
Posted in Foodie, Nepali food, Recipe
Tagged achar, australian, australian nepali, chopped tomatoes, easy achar, M from nepaliaustralian, Nepal, Nepali, nepali australian, Nepali blog, nepali food, Nepaliaustralian, nepaliaustralian blog, peas, red chilli powder, side dish, teaspoon coriander powder, teaspoon cumin powder, teaspoon turmeric powder, tomatoes, turmeric powder
I had guests for lunch last weekend. They informed me that they don’t eat chicken and chicken is what I do best. I decided to make goat for them but wanted to do something special. I have never tried the goat like this before but was so proud at the end when the goat curry turned out so good that I didn’t even have a piece left at the end of the day. Even my brother who doesn’t like goat at all ate it and had second helping. AS was really happy and the guests all praised my cooking. My mum will be so proud to know that I am becoming a better cook every day.
Ingredients
- 1 kg goat with bones cut into 1 inch cubes (pieces with bones can be a bit bigger too)
- 3 medium onions thinly sliced
- 2 dry red chilies
- 2 medium tomatoes diced
- 2 tablespoons ginger & garlic paste
- 1 inch cinnamon stick
- 1 tablespoon turmeric powder
- 6-8 curry leaves
- 1 tablespoon red chili powder
- 3 tablespoons garam masala powder
- Salt to taste
- 5 tablespoons oil
- Fresh coriander to garnish
Method:
- In a pressure cooker, put cut goat meat cover half the meat with water and add 1 tablespoon of salt.
- Cook it until the whistle goes off 5-8 times. Let it cool down.
- The meat is perfect if you can separate the meat from the bone with hand.
- Drain the water and pour the meat into a large bowl with 2 tablespoons ginger & garlic paste, 1 tablespoon red chili powder, 3 tablespoons garam masala powder, 2 table spoon of oil and marinat well and leave it for at least a few hours in the fridge. I left mine overnight and it was just great.
- In a pan, add oil, onion and salt and sauté until onion becomes soft and translucent. Take the onion out of the pan and put it aside.
- In the same pan, add remaining oil, add dry red chillies, cinnamon stick and curry leaves and fry them for a minute.
- Now add the marinated meat and fry until the meat is brown on all the sides. Keep stirring frequently making sure, the meat doesn’t stick to pan and keep frying for 5 to 8 minutes on medium flame.
- Add tomatoes and fry them all together for about 5 minutes or until tomatoes are cooked and mussy.
- Transfer into a serving bowl and garnish with fresh coriander leaves.
Take care and happy FRIDAY ,
M from nepaliaustralian
XOXO
Posted in Foodie, Nepali food, Recipe
Tagged australian, australian nepali, easy achar, fry goat, goat, goat curry, goat meat, M from nepaliaustralian, Nepal, Nepali, nepali australian, Nepali blog, nepali food, Nepaliaustralian, nepaliaustralian blog
I used to make raita differently before until AS stared doing it his way and I loved it. It is easy and compliments the biryani perfectly or you can even have it with any other dish. This raita is very simple with cucumber, carrots and a thick Greek style yogurt.
Serves : 6
Ingredients
- 1/2 small Lebanese cucumber
- 1/2 medium carrot
- 1/2 medium red onion
- 2 cups of Greek Yogurt
- 1 teaspoon of ground cumin
- 2 teaspoons of chat masala
- 3 table spoon of finely chopped fresh coriander
- Salt to taste
Method
- Grate cucumber and carrot on a coarse microplane.
- Dice red onion into small piece.
- In a bowl add, cucumber, carrot and onion and mix rest of the ingredients together
- Allow the raita to chill for 30 minutes to allow the flavours to develop.
- Garnish with fresh chopped coriander.
- Enjoy!!!
Take care ,
M from nepaliaustralian
XOXO
I normally make biryani often but when I saw Jamie Oliver’s incredible lamb biryani using left over lamb, it inspired me to do a biryani with spinach. I guess it is very healthy as it has spinach and it tasted yummy too.
Serves : 6
Ingredients
- 400g cooked basmati rice
- 300 gm chicken breast fillet, sliced
- 1 onion, finely chopped
- 2 x thumb-sized pieces of fresh ginger, peeled and crushed
- 6 garlic cloves, finely chopped
- 1 red chilli, deseeded and chopped
- 4 tablespoon biryani masala (use curry powder if not available)
- 200ml chicken stock
- 2 tablespoon red chilli powder
- Olive oil
- Salt to taste
- 450g frozen spinach
Method
- Cook the rice and rinse under cold water and drain.
- Add the olive oil to a large frying pan and gently cook the garlic, ginger, onions and chilli until soft and divide between two large pans.
- In one, add frozen spinach. Two tablespoons of salt, 1 table spoon of chilli powder and splash of water and cook for 10 minutes stirring regularly until it is dark. Add extra water if it starts to dry.
- In another pan, add the biryani masala, remaining chili powder and stir through for 1 min.
- Add chicken and cook until the meat is cooked. Increase the heat and gradually add the chicken stock. Bring to a boil and cook for 20 mins, until the sauce has reduced slightly.
- Greased a deep baking dish, add half of the cooked rice and make a layer of it, followed by all the spinach and the chicken stew. Add the rest of the rice as the final layer on top. Cover the dish with foil.
- Preheat the oven to 180C/Gas 4 and cook the biryani for 30 mins until piping hot.
- Plate up the biryani and serve with raita.
Take care ,
M from nepaliaustralian
XOXO
Ingredients
- 1 kg small lemon
- 350 gms salt
- 150 gms red chili powder
- 20 gms turmeric powder
- 150ml of oil
Steps
- Wash the lemons and use paper towel to pat dry.
- Let it air dry for a few minutes after that to ensure there are no water particles.
- In the meantime, wash a glass bottle/pickle jar and dry it well.
- Cut each lemon into quarters.
- In a large bowl, add lemon, salt, chilli and turmeric powder.
- Mix well with hands to mix all the spices with the lemon to coat them with the spices.
- Transfer prepared pickle into the glass bottle/ jar using a spoon.
- Make sure you fill only ¾ of the jar. Close the lid tightly so no air can go inside. Use glad wrap on the lid if necessary to make it air tight.
- Leave for a week under direct sunlight to dry the lemon.
- Move the lemon around every day so the spice gets to all of the lemons and they all get the sun .
- The lemon is ready to eat once the salt melts and coats the lemon wedges.
- If you want to make the pickle last longer, add oil into the jar and keep in the sun for 2 more days.
- Now the pickle will last for a few months.
- Never use wet hands or spoon to handle pickle.
Take care ,
M from nepaliaustralian
XOXO
Posted in Foodie, Nepali food, Recipe
Tagged food, gobera achar, lemon, lime, mula ko achar, nepali achar, nepali recipe, pickle recipe, pickled radish, pickled tomatoes, preserved lemon, turmeric powder, vegetarian, white radish
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