Tag Archives: food

Simple chicken curry

Posted on May 26, 2013 | 26 comments

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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26 Comments

Posted in Nepali food, Recipe

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Sautéed Brussels sprouts with Bacon & Onions

Posted on April 23, 2013 | 2 comments

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

2 Comments

Posted in Foodie, Recipe

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Khandeko mula ko achar (Pickled radish)

Posted on April 2, 2013 | 1 comment

Here is another pickle recipe I learned in Nepal.

Ingredients

  •     1 litre glass jar
  •     1/2 kg white radish cut into inch
  •     Garlic 50 gms chopped
  •     Ginger 20 gms chopped
  •     3 Green chilli chopped
  •     1.5 teaspoons Cumin powder
  •     1.5 teaspoons Coriander powder
  •     1.5 teaspoons Red chilli powder
  •     1.5 teaspoons Turmeric powder
  •     2 teaspoons Mustard seed powder
  •     2 teaspoons Salt
  •     2 teaspoons Mustard oil

I used a glass jar which came with 1kg honey estimating it’ll hold around 1 litre of water. The idea is to fill it with the ingredients with a bit of space to spare. The radish should fill about 80% of the jar and the ginger and garlic 10% with 10% empty. Chilli is to taste.

mula ko achar (1)

Process:

  • Cut the radish into 1/2 inch block and chop Garlic, Ginger and Green chillies and put them in a large bowl.

mula ko achar (2)

  • Add the spices as mentioned in the ingredients and mix them all together.

mula ko achar (3)

  • Fill the glass jar to around 90%.

mula ko achar (4)

  • Put a clean wrap or plastic bag on the month of the jar and close it tightly so no air can enter.

mula ko achar (5)

  • Leave the jar where it can get direct sunlight.
  • Every few days, open the jar and move the tomatoes around. Close the jar, tightly.

mula ko achar (6)

  • The pickle will be ready in 4-5 days. Enjoy!

You may also like :

*Khandeko golbenda ko achar *Aloo ko achar  *Aloo dum 

 

1 Comment

Posted in Foodie, Nepal, Nepali food, Recipe

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Stuffed capsicum with minced chicken and brown rice

Posted on March 20, 2013 | 10 comments

All the cooking shows on TV inspired me to cook something new the other night. It was stuffed capsicum and it turned out so yummy. Here’s the recipe.

 Ingredients

  • 4 large yellow capsicums (I used 2 yellow and 2 green ones but yellow was yummier)

Stuffed capsicum (1)

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 350 g lean minced chicken
  • 1 garlic clove, crushed
  • 1 cup of brown rice
  • 1 cup chicken stock
  • ¼ cup (40 g) grated cheddar cheese
  • 1 teaspoon of turmeric powder
  • 3 teaspoons of cumin powder
  • 2 teaspoon of chilli powder
  • Salt to taste

Steps

  • Preheat the oven to 190°C.
  • Slice tops off capsicums to make lids. Scoop out seeds and membranes and discard them.

Stuffed capsicum (3)

  • Cook rice in a rice cooker using 1 cup of water and 1 cup of chicken stock.
  • Heat oil in a wok over medium heat. Add turmeric powder.
  • Add minced chicken and cooked it until it is brown

Stuffed capsicum (2)

  • Add onionand garlic. Sauté 2 minutes.
  • Add salt, chilli and cumin powder and cook for few more minutes
  • In a bowl mix the cooked chicken and rice. Add half of the shredded cheese.

Stuffed capsicum (4)

Stuffed capsicum (5)

  • Fill each capsicum with the mixture. Place upright in a shallow baking dish. Cover with capsicum lids.

Stuffed capsicum (6)

  • Cover the dish with foil and bake for 25 minutes or until the capsicums are tender.

Stuffed capsicum (9)

  • Open the lid and top the capsicum fillings with the remaining cheese. Close lids.

Stuffed capsicum (10)

  • Serve hot.

Stuffed capsicum (11)

You may also like :

*Chicken chili – Nepali Style *Chicken Tikka Masala *Goat curry

10 Comments

Posted in Foodie, Recipe

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Blueberry muffins

Posted on February 28, 2013 | 9 comments

When I was in Nepal, I baked blueberry muffins in my new home. All the family members loved it so I am sharing the recipe here. It is really easy and simple.

Makka ku (7)

Ingredients

  • 2½ cups self-rising flour
  • 90g butter, chopped
  • 3/4 cup firmly packed brown sugar
  • 125g fresh blueberries (I used canned ones as I couldn’t find fresh ones in Nepal)
  • 1 cup milk
  • 2 eggs, lightly beaten

Steps

  • Preheat oven to 180°C or 160°C fan-forced.
  • Lightly dust muffin tray with flour.

Blueberry muffin (4)

  • Sift flour into a bowl. Add sugar and butter and mix well with hand.
  • Make a well in the centre of flour mixture.

Blueberry muffin (1)

  • Add blueberries, milk and egg. Gently stir until just combined using wooden spoon

Blueberry muffin (2)

Blueberry muffin (3)

  • Spoon mixture into prepared holes.

Blueberry muffin

  • Bake for 25 minutes or until a skewer inserted in center of 1 muffin comes out clean.

Blueberry muffin (5)

  • Stand in pan for 5 minutes. Turn out onto a wire rack to cool.

Blueberry muffin (6)

  • Enjoy with tea or coffee.

Blueberry muffin (7)

9 Comments

Posted in Foodie, Recipe

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