Tag Archives: Nepali blog

Chu la (Minced chicken curry)

Posted on November 21, 2014 | 9 comments

“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.

Ingredients

  • 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

Method

  • 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

XOXO

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

9 Comments

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Chicken, cheese and spinach melt

Posted on September 11, 2014 | 4 comments

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

   Ingredients

  • 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

Method

  • 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

XOXO

4 Comments

Posted in Foodie, Recipe

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Easy Chicken Spaghetti Bolognese

Posted on September 10, 2014 | 4 comments

Servings: 4

Ingredients

  • 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

Method

  • 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

XOXO

4 Comments

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Golveda Kerau Achar (Tomato and Green Pea’s achar)

Posted on August 18, 2014 | 4 comments

Ingredients

  • 4 medium tomatoes chopped
  • 2 tablespoons oil
  • 1 cup green peas (I used frozen one)
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon red chilli powder
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon coriander powder
  • Salt to taste
  • Fresh coriander to garnish

Steps

  • Heat up the pan on high heat and add oil.
  • Add turmeric powder and peas and stir it for a minute or so.

achar (1)

  • Add chopped tomatoes into the pan, stir it and cover it with a lid for 3-5 minutes. Do not forget to stir it in between.
  • Once the tomatoes are mushy in texture, add chilli powder, salt to taste, coriander and cumin powder.

achar (2)

  • Stir well and mash the tomatoes to give it a gravy texture.
  • Add ¼ cup of water and let it simmer for 2-3 minutes on low heat.

achar (3)

  • Place the achar in a bowl and garnish with fresh coriander.

achar (4)

Take care ,

M from nepaliaustralian

XOXO

4 Comments

Posted in Foodie, Nepali food, Recipe

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Dry fry Nepali style goat curry

Posted on August 15, 2014 | 13 comments

I had guests for lunch last weekend. They informed me that they don’t eat chicken and chicken is what I do best. I decided to make goat for them but wanted to do something special. I have never tried the goat like this before but was so proud at the end when the goat curry turned out so good that I didn’t even have a piece left at the end of the day. Even my brother who doesn’t like goat at all ate it and had second helping. AS was really happy and the guests all praised my cooking. My mum will be so proud to know that I am becoming a better cook every day.

Ingredients

  • 1 kg goat with bones cut into 1 inch cubes (pieces with bones can be a bit bigger too)
  • 3 medium onions thinly sliced
  • 2 dry red chilies
  • 2 medium tomatoes diced
  • 2 tablespoons ginger & garlic paste
  • 1 inch cinnamon stick
  • 1 tablespoon turmeric powder
  • 6-8 curry leaves
  • 1 tablespoon red chili powder
  • 3 tablespoons garam masala powder
  • Salt to taste
  • 5 tablespoons oil
  • Fresh coriander to garnish

Method:

  • In a pressure cooker, put cut goat meat cover half the meat with water and add 1 tablespoon of salt.
  • Cook it until the whistle goes off 5-8 times. Let it cool down.
  • The meat is perfect if you can separate the meat from the bone with hand.

goat curry (1)

  • Drain the water and pour the meat into a large bowl with 2 tablespoons ginger & garlic paste, 1 tablespoon red chili powder, 3 tablespoons garam masala powder, 2 table spoon of oil and marinat well and leave it for at least a few hours in the fridge. I left mine overnight and it was just great.

goat curry (2)

  • In a pan, add oil, onion and salt and sauté until onion becomes soft and translucent. Take the onion out of the pan and put it aside.

goat curry (3)

  • In the same pan, add remaining oil, add dry red chillies, cinnamon stick and curry leaves and fry them for a minute.

goat curry (4)

  • Now add the marinated meat and fry until the meat is brown on all the sides. Keep stirring frequently making sure, the meat doesn’t stick to pan and keep frying for 5 to 8 minutes on medium flame.

goat curry (5)

  • Add tomatoes and fry them all together for about 5 minutes or until tomatoes are cooked and mussy.

goat curry (6)

  • Transfer into a serving bowl and garnish with fresh coriander leaves.

goat curry (7)

Take care and happy FRIDAY ,

M from nepaliaustralian

XOXO

13 Comments

Posted in Foodie, Nepali food, Recipe

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