Tag Archives: mushroom

Chicken Saag

Saag” means green leafy vegetables in Nepali. In this case we are using Spinach.

Serves: 4


  • 250gm of frozen spinach
  • 2 tablespoon olive oil
  • 1 teaspoons cumin seeds
  • Few dried bay leaf
  • 1 large brown onion, finely chopped
  • 1 tablespoon garlic and ginger paste
  • 2 teaspoons ground coriander
  • 3 teaspoons chilli powder
  • 1 teaspoon ground coriander
  • Salt to taste
  • 410g can chopped tomatoes
  • 1/3 cup plain Greek-style yoghurt
  • 500 gm chicken breast fillets cut into cubes


  • Heat oil in a large, heavy-based saucepan over medium-low heat.
  • Add cumin and bay leaf and cook for 1 minute or until fragrant.
  • Add onion and cook, stirring, for 5 to 6 minutes or until softened.
  • Add chicken and cook for 10 minutes or until chicken is cooked through.

chicken saag (1)

  • Add garlic, ginger paste and chilli and cook for 1 minute.
  • Add coriander, garam masala and salt; cook, stirring, for 1 minute
  • Add tomato and stir occasionally until slightly thickened.

chicken saag (2)

  • Add spinach and stir and simmer for 2 minutes or until combined.

chicken saag (3)

  • Add yoghurt while slowly stirring the chicken and bring to a boil.
  • Reduce heat to low for a few minutes and Chicken Saag is ready.

chicken saag (4)

  • Serve with rice or roti

Take care,

M from nepaliaustralian


P.S: Do not forget to vote your favorite blog . NEPALIAUSTRALIAN’s Blog Award 2014

Chu la (Minced chicken curry)

Chu” means minced and “La” means meat in Newari. You could make this recipe with any meat but I am using chicken today. This is one of my favourite curry when I was in Nepal and my mum definitely made it best  🙂

It is one of the easiest and tastiest recipes that I loved to make once in a while. It goes well with rice or roti and is healthy as well.


  • 500gm chicken mince
  • 1 large onion thinly sliced
  • 2 tablespoons olive oil
  • 1 Large tomato diced (I used 250 gm diced from a can)
  • 1 table spoon of garlic and ginger paste
  • A few bay leaves
  • 1 teaspoon turmeric powder
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 2 teaspoons chilli powder
  • ½ cup of chicken stock (use water if you don’t have stock)
  • Salt to taste
  • Fresh coriander to garnish


  • In a wok, heat the oil, add turmeric powder and bay leaves.

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

  • Add all the other spices , garlic ginger paste and fry some more.
  • Once onion is cooked, pour diced tomato and let it cook for 5 minutes stirring occasionally.

chu la (1)

  • Mix well and add the chicken and fry until the chicken mince is cooked.

chu la (2)

  • Try and break the mince as much as possible as you cook it so it does not have too any lumps.
  • Once the chicken is cooked, add the chicken stock.

chu la (3)

  • Bring to a boil, then reduce the heat, cover and simmer for 5 minutes, or until tender.
  • Garnish the chicken with fresh coriander.

chu la (4)

  • Delicious minced chicken curry is ready and it can be served with rice or roti.

Take care,

M from nepaliaustralian


P.S: Do not forget to vote your favorite blog . NEPALIAUSTRALIAN’s Blog Award 2014

Chicken, cheese and spinach melt

I think a while ago, I have told you that I am a big fan of gozleme (a savoury traditional Turkish pastry dish, made of hand-rolled dough that is lightly brushed with butter and eggs, filled with various toppings, sealed, and cooked over a griddle). First I was thinking, I should make my own dough like them and but by the time I left work, I was tired and not ready to make it from scratch so I bought Lebanese bread instead.

I am glad it turned out to be nice and both of us enjoyed our dinner.

Servings: 2


  • 2 Lebanese bread (tortilla is another option)
  • 50g baby spinach
  • 100 g chicken mince
  • 100g tasty cheese shredded
  • 1 onion, finely chopped
  • Salt according to taste
  • Chilli flake according to taste
  • Lemon wedges, to serve


  • Heat oil in a frying pan over medium heat. Add onion and fry it until it is cooked. Add chicken mince, salt and cook, stirring, for 8-10 minutes or until browned.

Chicken, cheese and spinach melt (7)

  • Preheat sandwich press and line with alumni foil. (You can use a pan if you don’t have a sandwich press)

Chicken, cheese and spinach melt (1)

  • Place 1 bread in the press. Spread chicken mixture over bread. Then add cheese, chilli flakes and spinach on the top.

Chicken, cheese and spinach melt (2) Chicken, cheese and spinach melt (3)

  • Fold the bread and cook until golden. Stand for 1 to 2 minutes.

Chicken, cheese and spinach melt (4)

  • Cut into quarters.

Chicken, cheese and spinach melt (5)

  • Serve hot with lemon wedges.

Chicken, cheese and spinach melt (6)

Take care everyone, have a nice day.

M from nepaliaustralian


Easy Chicken Spaghetti Bolognese

Servings: 4


  • 2 tablespoon olive oil
  • 1 onion, finely sliced
  • 1 red capsicum diced
  • 100g mushroom, finely sliced
  • 500g chicken mince
  • 2 garlic cloves, crushed
  • 350g tomato purée or tomato pasta sauce
  • Salt to taste
  • Chilli flakes to taste
  • 500g dried spaghetti


  • Cook pasta in a large pan of boiling water according to packet directions.

Chicken spaghetti Bolognese (1)

  • Heat oil in a frying pan over medium heat. Add onion, capsicum, mushroom, garlic, salt, chilli flakes and fry, stirring often, for 8 minutes or until vegetables are tender. Add chicken mince and cook, stirring, for 8-10 minutes or until browned.

Chicken spaghetti Bolognese (2)

  • Add tomato purée (pasta sauce) and stir until combined well and mixture comes to a boil. Reduce heat and simmer for 15 minutes.

Chicken spaghetti Bolognese (3)

  • Add cooked pasta in the sauce and mix well.

Chicken spaghetti Bolognese (4)

  • The pasta is ready to be served.

Take care everyone, have a nice day.

M from nepaliaustralian


Easy mushroom curry

I just tried a quick and easy mushroom recipe and it turned out very well so sharing it here.


  • 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

mushroom curry (1)


  • 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.

mushroom curry (2)

  • 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.

mushroom curry (3)

  • Add ½ cup of water and mix well and let it simmer for few minutes.

mushroom curry (4)

  • Mushroom curry is ready when the water evaporates and the sauce becomes thick.

mushroom curry (5)

  • Serve it with your favourite food; I served mine with Aloo paratha.

mushroom curry (6) mushroom curry (7)