Category Archives: Nepali food

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.

You may also like :

*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

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Chicken choila / chhoela / Choila

Posted on November 11, 2012 | 3 comments

I learned this recipe from my BIL (K didi’s husband). He is one of the best cooks around us and he loves cooking. I am sure it is true when they say that when you cook with love, it tastes better. He does put lots of time and effort in his cooking as well.

Ingredients

  • 500gm boneless chicken
  • Few stems spring onion
  • 2 small green chilies
  • 1 red onion finely sliced
  • coriander leaves
  • 5 cloves of fresh garlic
  • 2 inch on fresh ginger
  • 1 teaspoon turmeric powder
  • 2 teaspoons chili flakes
  • 1 teaspoon chili powder
  • 5 tablespoons vegetable oil
  • 1 teaspoon fenugreek seeds (Methi )
  • salt to taste

Steps

  • Cut chicken breast into thin layers.
  • Heat the non-stick frying pan and sauté the chicken until cooked.

  • Cook on both side and make sure, the chicken doesn’t get burnt.
  • Once both sides are golden brown, repeat the process with all the chicken.

  • When you are doing this in batches, make sure you cover the cooked chicken in a container so it doesn’t become dry. This will also make the chhoela juicy and tender.
  • Once all the meat is cooked let it cool down for few minutes, slice the chicken into small diagonally into inch size pieces so it looks better for the presentation. Put all the meat in a big bowl.

  • Make a paste in the blender using fresh garlic, fresh ginger, fresh chilli and fresh coriander. If you don’t have fresh ginger and garlic, you can used readymade paste but fresh always tastes better.

  • Then add this paste along with sliced onions, chili powder, cumin powder, coriander powder, chili flakes, turmeric powder and salt into a bowl with the chicken. Mix it well.

  • Now heat up the pan, add oil and fenugreek seeds and fry it till it turns dark brown. Make sure it doesn’t burn and turn black otherwise it will have a bitter taste.

  • Pour the oil over the chicken and mix it properly.
  • Cut the stem of the green onion into about 2 inch long sizes. Slice it into thin slices and add it to the chicken.

  • Add finely sliced red onion to the chicken

  • Garnish with fresh coriander and Chicken chhoela is ready to be served!

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*Chicken chili *Goat curry *Momo

3 Comments

Posted in Nepali Culture, Nepali food, Recipe

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How to make Chicken chili – Nepali Style

Posted on November 4, 2012 | 48 comments

This used to be one of my favourite entrée served in Nepali wedding parties back in the day when I was a kid. I still love them and I learned this from my BIL, my cousin K didi’s husband. It is simple, quick and yummy.

Ingredients

  • 2 chicken breast, boneless
  • 1 Spanish Onion
  • 1 large capsicum
  • 4 Green chilli
  • 2 big tomatoes
  • 1 table-spoon chili powder
  • 1 teaspoon cumin powder
  • 1 table-spoon turmeric powder
  • 1 table-spoon cumin seed
  • 3 table-spoon Tomato ketchup
  • 2 table-spoon plain flour
  • 1 table-spoon ginger garlic paste
  • Few stems of green shallot chopped
  • 1 small bunch of fresh chopped coriander
  • 2 cloves of fresh garlic crushed
  • 1 inch of fresh ginger crushed
  • 1 egg
  • Salt to taste
  • Oil to fry

Steps

  • Cut the onion into quarters and take off each skin one by one.

  • Cut capsicum and tomatoes around 1 inch square in size.

  • Cut the chicken breast around 1 inch square in size.

  • Cut the green chili into 2 pieces length wise,
  • Put chicken breast in a big bowl and mix well with cumin, chilli, turmeric powder, salt and ginger garlic paste.

  • Then add plain flour and egg and mix it. Make sure to coat all the chicken pieces well.

  • Heat oil in a pan.

  • Fry the marinated chicken cubes in the oil.

  • Once it turns golden brown, take it out from the heat and put aside.

  • In a wok heat 2 tablespoon of oil and add sliced green chilli, cumin seed, crushed ginger and  garlic and fry for about a minute.

  • Add tomato ketchup in the wok and let it cook for a few minutes.

  • Add fried chicken and mix it well with the sauce.

  • Now add Spanish onion, tomatoes and capsicum.

  • Give it a quick toss we don’t want the onion to cook.

  • Add green shallot and coriander and give it a quick toss and take it off the heat.

  • Serve it as an entrée or with rice.

You may also like :

* *Goat curry *Momo

48 Comments

Posted in Nepali food, Recipe

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