I just tried a quick and easy mushroom recipe and it turned out very well so sharing it here.
Ingredients
- 200 gm mushrooms, sliced
- 1/2 large onion, finely chopped
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1 tablespoon tomato paste
- 3 tablespoons chopped fresh coriander
- 2 teaspoons of olive oil
- 2 teaspoons of garlic paste
Method
- Heat a pan and add oil and fry onions for few minutes.
- Once onion started browning, add garlic cumin, coriander, chili and turmeric and continue to cook over medium heat for 4-5 minutes.
- Add water when the mixture becomes too dry but make sure that the paste in not too runny.
- Add mushroom, tomato paste and salt into the pan and mix well.
- Add ½ cup of water and mix well and let it simmer for few minutes.
- Mushroom curry is ready when the water evaporates and the sauce becomes thick.
- Serve it with your favourite food; I served mine with Aloo paratha.
Posted in Foodie, Recipe
Tagged australian, easy recipe, M from nepaliaustralian, mushroom, mushroom curry, nepali australian, Nepali blog, Nepali vegetarian recipe, Nepaliaustralian, vegetarian, Vegetarian recipe
When I was young and living in Nepal, my mum used to make aloo paratha from time to time. Yesterday for some reason that is what I felt like having and wanted to surprise hubby as well with some nice food so this was my first attempt at making the delicious aloo paratha.
Ingredients
- 1 cup wheat flour (Makes 6 parathas)
- 1/2 cup water (Use more as needed)
- 2 medium potatoes
- 1/4 teaspoon salt
- 1/2 teaspoon cumin seeds
- 1 chopped green chili
- 2 tablespoons chopped fresh coriander
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 3 teaspoons of ghee
Method
- In a container, mix flour, pinch of salt and water and knead to make dough. The dough is done when it is smooth and doesn’t stick on your hand.
- Set the dough aside and cover it, which will help to make a soft roti.
- Boil potatoes in a pressure cooker until it is cooked.
- Once cooked, drain the water and let the potatoes cool down.
- Once the potatoes are cool enough to handle, peel and mash them.
- Add green chilies, chopped fresh coriander, cumin seeds, cumin powder, coriander powder and salt to the mashed potatoes. Mix well like the way you knead dough.
- Divide the potatoes into 6 equal parts and make six balls out of them.
- Divide the dough also into 6 equal parts and make six balls out of them too.
- Take a dough ball and roll using a rolling pin it to make a circle of around 3 inch wide. Use dry flour under the dough while rolling if the dough starts sticking to the rolling pan.
- Now add the potato ball in the middle of this dough circle and pull the edges to wrap the potatoes.
- Repeat the process for all balls.
- Take these wrapped potatoes balls and roll it lightly to make a roti around 6 inches in width. As there is potatoes filling, do not press too hard and use dry flour if potatoes or dough started sticking to the rolling pan.
- Heat a non-stick pan and make sure it is hot and dry.
- Put the rolled paratha on the pan and cook for a minute or until it is lightly brown on one side.
- Once it is brown on one side, flip the paratha to another side and cook it until brown too.
- Once the partha is cooked, add ½ teaspoon of ghee and press the paratha with a spatula.
- Flip again and press with a spatula making sure the paratha is golden-brown on both sides.
- Paratha are best served hot and crispy.
Its Friday today, I am looking forward to the weekend.
Take care everyone,
M from nepaliaustralian
XOXO
Posted in Foodie, Recipe
Tagged aloo paratha, australian, coriander powder, cumin powder, cumin seeds, easy recipe, M from nepaliaustralian, medium potatoes, nepali australian, Nepali blog, Nepali vegetarian recipe, Nepaliaustralian, potatoes, roti, Teaspoon, vegetarian, Vegetarian recipe
These days I am after recipes that are easy, quick and healthy. This is one pot wonder.
Serves: Four
Ingredients
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 200g chicken breasts, diced
- 1 inch fresh ginger, grated
- 1-2 tablespoons harissa paste (use chilli paste if you don’t have harissa)
- 2 teaspoon cumin powder
- 10 dried apricots
- 220g can chickpeas, rinsed and drained
- 200 gm char grilled red capsicum sliced
- 200g couscous
- 200ml hot chicken stock
- Salt to taste
Method
- Heat the olive oil in a large frying pan and cook the onion for 1-2 mins until the onions turn golden.
- Add grated ginger and fry for a few minutes.
- Now add the chicken and fry for 5 mins until cooked through
- Add cumin powder, salt and stir through the harissa to coat everything and cook for 1 min more.
- Add in the apricots, red capsicum, chickpeas and couscous, then pour over the stock and stir once.
- Cover with a lid and leave for about 5 mins until the couscous has soaked up all the stock and is soft.
- Fluff up the couscous with a fork and serve with yogurt, if you like.
Take care,
M from nepaliaustralian
XOXO
This is probably one of the easiest ways to have Tom Yum Soup noodle.
Ingredients
- 400 gm udon noodle(ready to fry)
- 2 – 3 cups chicken/Vegetable stock
- 10 shrimps
- 1 Onion diced
- 1 tomato diced
- 1 lemon (depends on how sour you like it)
- 2 chillies sliced
- 1 handful of sliced Lemongrass
- 2 teaspoons fish sauce
- 1 teaspoon Sugar
Procedure
- Boil chicken stock in medium sauce pot.
- When the stock is boiling, add the sliced lemongrass, onion and tomatoes.
- Boil for about 5 minutes and then add the udon noodle
- Boil for another 5 minutes and add the shrimp
- Boil for 2 minutes and add fish sauce, chilli and sugar, boil the soup for another 5 minutes
- Take the pot off the heat and squeeze lemon juice and check if you want to add more lemon if you like it more sour.
Posted in Foodie, Recipe
Tagged australian nepali, easy dinner, easy recipe, Nepal, Nepali, nepali australian, Nepaliaustralian, noodle, tom yum, tom yum soup
Ingredients
- 300g pasta
- 2 tablespoons olive oil
- 3 cloves garlic, crushed
- 2 medium-sized onions, finely chopped
- 15 button mushrooms, sliced
- 2 1/2 cups fresh baby spinach
- 400g fresh thick cream
- 1 egg
- 2 teaspoons of chilli (optional)
- Salt as per taste
Steps:
- Cook pasta in salted water until soft. Drain and drizzle with olive oil, mix well.
- In a large pan, add olive oil and heat it. Add garlic and onion and cook until onions become tender.
- Add mushrooms and cook for 2-3 minutes, stirring occasionally.
- Add cream and stir constantly, ensuring cream does not burn. Turn down the heat and add baby spinach until wilted.
- Add salt and chilli (or pepper) and allow to simmer.
- Drain pasta well and add to the saucepan, mixing through well.
- Make a well in the middle, add the egg and mix well.
You may also like :
nepaliaustralian 