Tag Archives: dinner

Lamb choila

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

Chicken gravy means chicken gravy only, no chicken please

I know the title is very confusing but I will try to explain it.

Last night, AS and I were out and so we decided to eat out. We were discussing what to eat when we saw this South Indian restaurant. I like Indian food so it looked like a good choice to both of us.

We went inside and were given a six sitter table as they didn’t have any empty table for two. I didn’t know much about South Indian dishes expect Dosa so I asked AS as he had spent 5 years in South India.

Anyway, finally we decided to eat Chicken 65 and set meals. AS ordered Anjappar popular non veg  meal which comes with Chappati, rice, chettinad chicken, mutton gravy, fish gravy, rasam, kootu, poriyal , curd and appalam.  For me, I decided to go with Anjappar regular meals that comes with rice, chicken gravy, mutton gravy, fish gravy, rasam, kootu, poriyal , curd and appalam. I knew I couldn’t finish all that but I wanted to try the meal. We got extra chicken as AS told me, from his experience in India, that the meal would have only a few small pieces of meat.

While we are waiting for our food, one of the waiters came and asked if they could sit some other customers on our table too. Don’t get me wrong, I am all up for socialising but not when I am out with my husband trying to enjoy dinner together, I really didn’t want a total stranger on the same table sitting next to us listening to our conversation. So we said Sorry but we wouldn’t be comfortable to have others on the same table. I know it seems rude but they still had tables available in the restaurant but it seemed they didn’t want to use another six sitter table for just three people.

I was actually shocked to see that they even asked about it but AS told, me that it is common in dhabas in India but not in a proper restaurant.

I have eaten North Indian meals before so I was thinking this would be similar but I was so wrong. Firstly, the food was so spicy that I knew I couldn’t eat it all and to top it off, the chicken gravy, fish gravy and goat gravy were just that, gravy, no meat. When I was reading the menu, I had thought it meant chicken with gravy but, no it actually meant just gravy.  I am sure I am not the only one who would be confused by the menu. It seemed quite funny to both me and AS. I was just glad that we had ordered a separate chicken dish which was good but quite spicy.

During the meal, one of the waiters came and tried to put some more dishes on the table. We told him that we hadn’t ordered any more food and he left. He was going around the restaurant and had no clue which table the food he was carrying was for. The tables had numbers but I guess because they put more than one customer in one table, the waiters were getting confused.

Seriously, they are running a nice looking restaurant in Sydney but it was a bit chaotic. AS was telling me that he felt like he was in India with loud South Indian music from the TV, the Bollywood music from speakers and waiters running around in every direction.  But even if their idea was to create an authentic South Indian restaurant environment, they should have given a customer like me a choice to go for a medium spicy meal so that I could at least eat my food. Or maybe I am asking too much from them. I guess I will stick with my favourite dosa when I visit a South Indian restaurant. Anyway I ended up eating only around 1/3 of my meal as it was too spicy. I do eat spicy food but this was super spicy.

The other thing I observed while having dinner was the waiters. I saw one waiter dressed so inappropriately. Sorry I do not want to make fun of him but he is in a customer service business and he was wearing a Wallaby hat (bright yellow), multi coloured jacket and a sunnies while he served and the other waiter was wearing a black shirt with sequence embroidery as if he was going to a club. I seriously think they need a dress code so that the customer can identify the wait staff. I am not really judging people but the business definitely could have used some rules in place.

Please let me know what are some good South Indian dishes (not too spicy though), if you know any. I am always up for trying new food  🙂

Please share you different experience trying new food.

Have a great weekend everyone

XOXO

M from nepaliaustralian

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*Forster *Easter Long weekend trip *Snowy Mountains: Australia

Simple chicken curry

It has been a few days that my hubby wanted to eat typical daal bhaat, aachar and masu. Normally we don’t eat rice at home so yesterday I decided to make him the Nepali meal. So I cooked this simple chicken recipe.

Ingredients

  • Chicken, about 1.5 kg, cut into medium sized pieces
  • 2 large onions, finely chopped
  • 2 tomatoes diced
  • 2 fresh green chilies
  • 2 teaspoon ginger garlic paste
  • 8 teaspoon olive oil
  • 3  teaspoon cumin powder
  • 2  teaspoon coriander powder
  • 1 teaspoon turmeric power
  • A few curry leaves
  • Salt as per taste

Steps

  • Remove the skin from the chicken.(optional)
  • Season the pieces with 3 tablespoons of oil, salt, chilli, turmeric, coriander and cumin powder.

simple chicken curry (1)

  • Set aside for at least an half hour.
  • Heat rest oil in a frying pan. Add the chicken pieces and cook until brown on all sides; usually 6–8 minutes. Remove from the pan and set aside on a plate.

simple chicken curry (2)

  • Dice the tomatoes and green chillies, make a puree, and set aside.

simple chicken curry (5)

  • In a pan, add remaining oil, throw in the garlic ginger paste, and curry leaves.

simple chicken curry (3)

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

simple chicken curry (4)

  • Once onion is cooked, pour the tomato puree and let it cook for 10 minutes stirring occasionally. If the sauce reduces significantly, add some water.

simple chicken curry (6)

  • Mix well and add the chicken. Bring to the boil, then reduce the heat, cover and simmer for 5 minutes, or until tender.

simple chicken curry (7)

  • The delicious chicken curry is ready and it can be served with rice or roti.

simple chicken curry (8)

You may also like:

*Goat curry (using a pressure cooker) *Chicken Tikka Masala

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Sautéed Brussels sprouts with Bacon & Onions

I know many people don’t like Brussels sprouts but every time I read any healthy recipes, it seems to be on the menu so I decided to find a good way to eat it. I know if Brussels sprouts is not done right, it won’t taste good but sautéing with bacon and onion seemed to do the trick. Even AS was happy to eat it and told me he didn’t mind eating it again.

So here is a simple way to enjoy Brussels sprouts.

Ingredients

  • 200 gm Brussels sprouts cleaned and trimmed
  • 4 slices bacon, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 teaspoon salt
  • Freshly ground pepper  to taste
  • 2 teaspoons lemon juice (optional)

Steps

  • Cut the cleaned and trimmed Brussels sprouts into halves. Make sure the sprouts are similar in size so some don’t overcook and some under cook.

Sautéed Brussels sprouts  (8)

  • Boil water in a big pot and when it starts boiling add the sprouts.

Sautéed Brussels sprouts  (1)

  • Boil the sprouts for around 3-5 minutes making sure it is tender and not over cooked.
  • Drain the sprouts

Sautéed Brussels sprouts  (2)

  • In a pan, cook bacon over medium heat until it is crisp. And put aside.

Sautéed Brussels sprouts  (3)

  • Now cook the chopped onion in the pan and cook until golden brown.

Sautéed Brussels sprouts  (4)

  • Increase heat to medium-high, add the Brussels sprouts, and cook stirring occasionally, until tender and warmed through. It should be around 3 minutes.

Sautéed Brussels sprouts  (5)

  • Add the bacon and lemon juice(optional).
  • Season with salt and pepper or chilli.

Sautéed Brussels sprouts  (6)

  • Rest it for a while and it is ready to be served.

Sautéed Brussels sprouts  (7)

  • We had ours with grilled lamb.

You may also like :

*Stuffed capsicum with minced chicken and brown rice

*Jamie’s Crackin’ Crab Briks, Couscous Salad & Salsa

*Blueberry muffins

Aloo dum (Nepali potatoes curry)

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