Category Archives: Nepali food

Dry fry Nepali style goat curry

Posted on August 15, 2014 | 13 comments

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.

goat curry (1)

  • 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.

goat curry (2)

  • 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.

goat curry (3)

  • In the same pan, add remaining oil, add dry red chillies, cinnamon stick and curry leaves and fry them for a minute.

goat curry (4)

  • 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.

goat curry (5)

  • Add tomatoes and fry them all together for about 5 minutes or until tomatoes are cooked and mussy.

goat curry (6)

  • Transfer into a serving bowl and garnish with fresh coriander leaves.

goat curry (7)

Take care and happy FRIDAY ,

M from nepaliaustralian

XOXO

13 Comments

Posted in Foodie, Nepali food, Recipe

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Preserved lemon achar (kagati ko achar)

Posted on August 5, 2014 | 6 comments

Ingredients

  • 1 kg small lemon
  • 350 gms salt
  • 150 gms red chili powder
  • 20 gms turmeric powder
  • 150ml of oil

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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.

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  • Mix well with hands to mix all the spices with the lemon to coat them with the spices.

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  • Transfer prepared pickle into the glass bottle/ jar using a spoon.

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  • 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.

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  • Leave for a week under direct sunlight to dry the lemon.

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  • 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.

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  • Enjoy!!!

 Take care ,

M from nepaliaustralian

XOXO

6 Comments

Posted in Foodie, Nepali food, Recipe

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Chana chatpat

Posted on July 15, 2014 | 17 comments

Chana chatpat is a snack I used to love while growing up in Kathmandu. They were usually sold by street vendors and I used to love it. Now every time I go back, I feel like having it but am scared of getting sick so I decided to try to make my own home made Chana chatpat. I am happy with the result even though it might lack the touch of the street vendor.

I think it is healthy and definitely tasty snack perfect for anytime.

Ingredients

  • 1 cup puffed rice
  • ½ cup chickpeas, soaked (I used canned)
  • 1/2 cup aloo bujiya (bought a pack from Indian grocery store)
  • 1 medium sized onion, finely chopped
  • 1 medium sized tomato, finely chopped
  • 1 green chilli, finely chopped
  • 1 teaspoon chili powder
  • 1 tablespoon mustard oil
  • 1 table lemon juice
  • 2 tablespoon finely chopped coriander leaves
  • 2 teaspoons of chat masala (salt if chat masala not available)

chana chatpat (1)

 Method

  • Mix puffed rice, chopped onion, chickpeas, chopped tomatoes, chilli powder, green chilli, aloo bujiya , coriander leaves in a bowl.

chana chatpat (2)

  • Now add lemon juice and oil and mix it well.
  • The chana chatpat is ready.
  • I served mine in a paper cone like the street vendors in Kathmandu, you can just serve in a plate or bowl.

chana chatpat (3)

Note : It needs to be consumed immediately otherwise the puffed rice will go soft and it won’t be nice and crunchy as it is supposed to be.
Hope this will bring back your childhood memories as well 🙂

Take care,

M from nepaliaustralian

XOXO

 

17 Comments

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Kwati: Nepali mixed bean soup

Posted on June 3, 2014 | 9 comments

This is a guest post I wrote for , Chai- A cup of life, amazing blog I have been following for a while. Thank you so much for the opportunity and sharing the post here.

I would like to introduce you to M who writes her blog called ‘Nepali Australian‘. M is a Nepalese born Australian living in Sydney, an IT Business Analyst who loves blogging, travelling and fashion! We have been following each others blogs for some time now and I love reading about her thoughts, the Nepalese way of life and of course her life in Sydney. Her writings have been published in magazines, newspapers and she has even held her own Nepali Australian ‘Blog Awards 2013′, (which Chai a Cup of Life received an award for- thank you!) Today she is sharing a traditional Nepalese dish called ‘Kwati’. Here it is: 

It is really cold in Sydney these days. It is supposed to be autumn but it feels like winter already so I am always looking to cook warm meals for dinner. In Nepal, they have food for every season and Kwatiis especially made during rainy and cold season and is a very popular Nepali soup. Kwati is a traditional Nepalese dish which is a thick stew of several kinds of beans. It is high in protein so it is considered good to be given to sick people to gain strength.

kwati (10)

This soup is  made during the festival JanaiPurnimain Nepal. Kwati is normally a mix of 9 beans namely, black eye peas, cow peas, black lentils, chickpeas, adzuki, soybeans, mung dal, green peas and favas. But we can use any beans and pluses you have to make this soup. Luckily for me, I found a pre-mixedkwati pack in a Nepali grocery store.

Some people like to sprout it before making it into a soup but I just soaked it overnight and made the soup without sprouting.

Ingredients

  • 200 gm Kwati Mix
  • 1 medium onion sliced
  • 2medium tomatoes diced
  • 1 tablespoon of ginger garlic paste
  • 1 teaspoon of turmeric powder
  • 1 tablespoon of red chilli powder
  • 1 tablespoon of garam masala powder
  • 2 tablespoons of oil
  • 3 cups of vegetable /chicken stock
  • A few bay leaves
  • Salt to taste
  • 2 teaspoons of ghee
  • 1 teaspoon jwanu (Lovage)

kwati (5)

Steps

  • Wash and soak the Kwati mix overnight and drain the water.

kwati (11)

  • In a pressure cooker, heat oil and season with turmeric powder and bay leaf. Add the chopped onion and fry until it turns golden brown.
  • Add ginger garlic paste, salt, red chilli powder, garam masala powder and fry for a minute or two.

kwati (2)

  • Add chopped tomatoes and cook until the tomatoes are soft. Make them into a paste.
  •  Add the soaked Kwati mix to the pressure cooker, mix well and add vegetable /chicken stock and cook until 5-7 whistles or until you can smell the beans.

kwati (3)

  •  Let it cool in the pressure cooker before you open the lid. As there are different types of beans, test the big ones like broad beans to check if it is cooked properly. The beans must be tender on touch. If it is not cooked enough then press again.

kwati (4)

  • In a pan, heat the ghee.

kwati (7)

  • Once ghee is hot, add jwanu(lovage)and fry for 30 seconds until it is dark brown in colour.

kwati (8)

  • Pour this into the pressure cooker with kwati and mix well.

kwati (6)

  • You could add more water/vegetable /chicken stock depending upon how thick you want the soup.

kwati (9)

P.S : If you are not into vegetable soup, you could add cooked/boiled  meat into the soup as well. Enjoy a tasty and healthy soup!!

9 Comments

Posted in Foodie, Nepal, Nepali food, Recipe

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Jhol momo soup

Posted on April 30, 2014 | 9 comments

Its autumn here and chilly during mornings and evenings; so it is the perfect time to make our favourite dish, momo. I have shared how to make momo here before. Today I am sharing how to make Jhol (soup) achar for the momo for cold weather.

Ingredients

  • 10 medium ripe tomatoes sliced
  • 1 large red onion sliced
  • 2 red dry chilli
  • 60gm brown sesame seed
  • 3 cloves of fresh garlic sliced
  • 1 small bunch of fresh coriander chopped
  • 1 chicken stock cube
  • Salt to taste
  • 2 teaspoon chilli powder
  • 1 teaspoon turmeric powder
  • 3 table spoon oil
  • 4 cup of Water
  • Lemon juice (optional)

Jhol momo soup (8)

Procedure

  • Roast the sesame seed in a pan and grind to make a powder and put aside.

Jhol momo soup (1)

  • In a pan, heat the oil and fry the dry chilli, sliced garlic cloves and turmeric powder.
  • Add the sliced onion and sauté until light brown.

Jhol momo soup (2)

  • Add sliced tomatoes and fry it until the tomatoes are cooked and turns into thick paste.

Jhol momo soup (3)

  • Now add chicken stock cube, fresh coriander, sesame powder, salt, chilli powder and fry for a few minutes.

Jhol momo soup (4)

  • Add this paste into a blender, add a cup of water and blend until the paste is smooth.

Jhol momo soup (5)

  • In a big bowl, pour the mixture from the blender and remaining 3 cups of water and mix until the soup is consistent.

Jhol momo soup (6)

  • If you like the soup a bit sour, add juice of one lemon.

Jhol momo soup (7)

  • Serve the soup with the hot momo. Enjoy!!!

9 Comments

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