Category Archives: Nepali food

Another trip planned :)

Posted on January 21, 2014 | 28 comments

I have great news; I am going to Kathmandu again. And yes there is a reason we are going, yet another celebration. My brother in law is getting married. I will be there in a months’ time and it will be a great time to see my parents and in law again. It has been a year since we are back from our last trip but I can’t wait to go again.

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Our holiday has been approved at work and we have booked our tickets so it is all set, counting down the days now.

I have even started my shopping for gifts. Amazingly, we say, we will never do a big shopping for gifts each time we return from Nepal. But each time before we go there, we make a list of gifts. This time too the list is long with names of people we want to buy for but I am happy to buy as their smile is worth the trouble we go through. Looks like for the next few weekends that is all we will be going.

In addition, I will be buying things for my future SIL. I already bought things like perfumes, make-up and other items but still there are a few other things still on the list.

I have never met my soon to be SIL but we have chatted a few time on Facebook. She seems to be nice girl and I am sure she will make my BIL very happy.

Wedding always excites me and this time it is at home so it will a be really fun filled event  with lots of foods, music, dances, ritual and people. I will definitely report on everything.

As usual every time I plan to go to Nepal I have a long list of things to do and buy and I have never manged to cross off everything. I am hoping this time I will be able to do a lot.

I really want to buy some specific decoration items for our home here so every day I can see them and admire them. I am looking for one big painting (I am not very sure but still want to try before forking out money here) and some traditional masks.

I am also thinking I should look for some traditional cushions .

As usual, I need to buy lehengas and saris for the wedding and accessories to go with them. I am sure until the wedding is over, we will be extremely busy but I have a few weeks after the wedding when I can to do things that I like.

The top one is trekking somewhere in Nepal. I am not even sure that it will be possible, as trekking requires at least a week but I will try my best. My list has grown longer day by day so hope to tick off most of it while I am there.

Anyway looking forward to enjoying the company of my family and friends and be spoiled soon. Hope I might even meet a few of my blogging buddies there like last time.

Take care everyone ,

M from nepaliaustralian

XOXO

28 Comments

Posted in Marriage, Nepali Culture, Nepali food, Newari Culture, Newari Food, Travel, Wedding

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C Momo

Posted on October 6, 2013 | 31 comments

If you have ever met someone from Nepal, you must already know by now that Nepali people are crazy about momo. There are many varieties of momo and a simple recipe for one of them is posted here.

Today I am posting the recipe for C momo, C stands for chill so it is a hot and spicy momo recipe.

Ingredients

  • 20 pieces of steamed Momo (for recipe check here)
  • 2 tomatoes cut into quarters
  • 1 tablespoon of crushed garlic and ginger paste
  • 3 green chilies halved
  • 1 small red onion cut into quarters and with layers separated
  • 1 red capsicum cut into inch square shape
  • 3 tablespoons Oil
  • 5 tablespoons of ketchup
  • 2 tablespoons of chilli sauce/ hot and sweet sauce (more if you like hot)
  • 1 tablespoon  Chili paste/ half tablespoon chilli powder
  • Salt to taste
  • 5 tablespoons soy sauce
  • Coriander to garnish

C momo (2)

Steps

  • Preheat the oven to 200 0C and bake the tomatoes for 10 minutes or until tomatoes are cooked and skin starts peeling off.
  • In a pan, heat a spoon of oil and brown the momo. (optional)

C momo (3)

  • Take the momo out from the pan and put aside.
  • In the same pan, add remaining oil and fry crushed garlic and ginger paste.
  • Now add the baked tomatoes and cooked it until it is a smooth paste. If the sauce starts drying, add a small quantity of water.

C momo (4)

  • Now add green chill, onion, capsicum, and sauté for a couple of minutes.
  • Add ketchup, chill/hot and sour sauce, soya sauce and cook on low heat for few minutes. If the sauce starts to dry, add small quantity of water. Make sure the sauce is not very runny.

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  • Taste the sauce and add salt as requires. Soya sauce makes it pretty salty so watch the amount of salt you add.
  • Add momo to the sauce and stir and close the lid of the pan for 2 minutes allowing momo to heat.

C momo (6)

  • Transfer the momo to a plate and garnish with fresh coriander

C momo (1)

  • Tasty hot and spicy C momo is ready. Enjoy!

You may also like :

*Aloo chop *Chatamari *Gundruk Aloo Bhatmas Curry

31 Comments

Posted in Foodie, Nepal, Nepali food, Recipe

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Bhatmas Sandeko

Posted on September 12, 2013 | 10 comments

Bhatmas is Nepalese for soya beans and this is one of the easiest and quickest recipes.

Ingredients

  •  100gm bhatmas (dried Soya beans)
  • 1 finely chopped green chili
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon red chili powder
  • 1 teaspoon oil
  • Salt as per taste

Method

  • Fry soybeans (with oil or without oil) in a pan until the beans are cook. Soybeans is cooked when the cover started to brown, take it off the heat and let it cool.

batmas (1)

  • Add ginger, garlic, green chilli, salt and red chili powder. Mix well.

batmas (2)

  • Bhatmas sadeko is ready to be serve.

You may also like:

*Seviya kheer (vermicelli kheer) *Kheer(Rice pudding) *Gundruk Aloo Bhatmas Curry

10 Comments

Posted in Foodie, Nepal, Nepali food, Recipe

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Methi Kerau

Posted on July 25, 2013 | 13 comments

Methi is fenugreek seeds and kerau is dried green peas.  Methi kerau is one of the popular foods in every Newari Bhoj (feast).  I wasn’t a huge fan of this while growing up but these days I love it and it is very good for health as well.

To make this recipe, you need to soak both Methi and Kerau for around 5-10 hours or overnight if you plan ahead. This is a very easy recipe.

methi kerau (1)

Ingredients

  • 1 cup of methi
  • 1 cup of green dry kerau
  • 2 cloves of fresh garlic
  • 2 inch on fresh ginger
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 1 dry red chilli
  • 2 tablespoons vegetable oil
  • salt to taste

Steps

  • Pour vegetable oiliIn a pan, (I used pressure cooker) and fry turmeric powder and dry red chilli.

methi kerau (2)

  • Add soaked methi and kerau and fry for 5 minutes.

methi kerau (3)

  • Add cumin powder, coriander powder, chili powder, crushed fresh garlic and ginger, and salt and fry for few more minutes.

methi kerau (4)

  • Add ½ cup of water and boil for a few minutes and Methi Kerau is ready to be served.

methi kerau (5)

P.S: This dish will be slightly bitter but if you want to take out the bitterness , boli the methi in water and wash it couple of time afterwards before cooking it.

You may also like:

* *Goat curry (using a pressure cooker) *Gundruk Aloo Bhatmas Curry

13 Comments

Posted in Foodie, Nepal, Nepali food, Newari Food, Recipe

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Lamb choila

Posted on July 22, 2013 | 13 comments

Buff (buffalo) choila is very popular with Newars in Nepal. As we can’t get buff here, we make choila with lamb. Here is the recipe and it is very yummy.

Ingredients

  • 500gm lamb steak
  • 2 small green chilies
  • 5 cloves of fresh garlic
  • 2 inch of 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

  • Heat a non-stick frying pan and sauté the lamb until cooked.

Lamb choila (1)

  • Cook on both side and make sure, the lamb doesn’t get burnt.
  • Once both sides are golden brown, repeat the process with all the lamb.
  • Make sure the lam is not overcooked otherwise it will be tough and chewy.
  • When you are doing this in batches, make sure you cover the cooked lamb in a container so it doesn’t become dry. This will also make the choila juicy and tender.
  • Once all the meat is cooked let it cool down for a few minutes, slice the lamb into small pieces diagonally into 1 inch size pieces so it looks better for the presentation. Put all the meat in a big bowl.

Lamb choila (4)

  • Slice fresh chilli into small pieces.

Lamb choila (3)

  • Make a paste in the pestel and mortar using fresh garlic, fresh ginger. If you don’t have fresh ginger and garlic, you can use readymade paste but fresh always tastes better.

Lamb choila (2)

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

Lamb choila (5)

  • Now add turmeric powder.

Lamb choila (7)

  • 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.

Lamb choila (8)

  • Pour the oil over the lamb and mix well.
  • Garnish with fresh coriander and lamb choila is ready to be served!

Lamb choila (9)

You may also like:

*Chicken chili – Nepali Style *Chicken Tikka Masala *Gundruk Aloo Bhatmas Curry

13 Comments

Posted in Foodie, Kathmandu, Nepal, Nepali food, Newari Food, Recipe

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