Tag Archives: turmeric powder

Jwano ko Jhol (Thyme Seeds Soup)

As I mentioned in my previous post, Jwano ko Jhol is a traditional Nepali soup which is given to new mums to increase their supply of milk. I wasn’t very sure about it before but I now swear by it.

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Initially when I started drinking it, I had an over supply of milk so I needed to decrease the amount I drank. Then after a while when I stopped drinking it completely, I could feel the supply of my milk went low as well. So I started drinking it in again but in small amount.

Jwana ko jhol is also believed to have lots of health benefits like helping to heal the wounds, relieve body aches and help with cold and cough. Thyme also has potassium, iron, calcium, manganese, magnesium, and selenium for the well-being of our body.

The soup is very easy to make.

Ingredients for 2 cups of soup

  • 2 tea spoon Jwano (Thyme seed)
  • 1/8 teaspoon of turmeric powder
  • 1 tea spoon of fresh ginger garlic paste
  • ½ tea spoon cumin powder
  • ½ teaspoon ghee (clarified butter)
  • Salt as per taste
  • 2 ½ cups water

Method

  • Heat a saucepan over medium heat and add ghee when hot.
  • When ghee is melted, add jwano, turmeric powder, cumin powder, ginger garlic paste and salt and stir them together.

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  • After about a minute once you smell the ginger garlic flavour add water and let it boil for a few minutes.

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  • Jwana ko jhol is now ready to serve
  • Enjoy!

Take care everyone till next post.

from nepaliaustralian

XOXO

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

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

Preserved lemon achar (kagati ko achar)

Ingredients

  • 1 kg small lemon
  • 350 gms salt
  • 150 gms red chili powder
  • 20 gms turmeric powder
  • 150ml of oil

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Steps

  • Wash the lemons and use paper towel to pat dry.
  • Let it air dry for a few minutes after that to ensure there are no water particles.
  • In the meantime, wash a glass bottle/pickle jar and dry it well.
  • Cut each lemon into quarters.
  • In a large bowl, add lemon, salt, chilli and turmeric powder.

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  • Mix well with hands to mix all the spices with the lemon to coat them with the spices.

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  • Transfer prepared pickle into the glass bottle/ jar using a spoon.

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  • Make sure you fill only ¾ of the jar. Close the lid tightly so no air can go inside. Use glad wrap on the lid if necessary to make it air tight.

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  • Leave for a week under direct sunlight to dry the lemon.

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  • Move the lemon around every day so the spice gets to all of the lemons and they all get the sun .
  • The lemon is ready to eat once the salt melts and coats the lemon wedges.
  • If you want to make the pickle last longer, add oil into the jar and keep in the sun for 2 more days.
  • Now the pickle will last for a few months.
  • Never use wet hands or spoon to handle pickle.

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  • Enjoy!!!

 Take care ,

M from nepaliaustralian

XOXO

Rajma (red kidney beans curry)

This is one of my favourite recipe as it is so easy to make is very healthy.

Ingredients

  • 200 gm Rajma (red kidney beans)
  • 2 small onions diced
  • 3 small tomatoes diced
  • 2 green chilli chopped
  • 1 small piece of cinnamon
  • Few bay leaves
  • 1 tablespoon of ginger garlic paste
  • 1 teaspoon of turmeric powder
  • 1 tablespoon of red chilli powder
  • 1 tablespoon of garam masala powder
  • 4 tablespoons of thickening cream
  • 2 tablespoons of oil
  • Salt to taste

Steps

  • Soak Rajma overnight and drain the water.
  • Add the rajma in a pressure cooker, add water and cook until 3-4 whistles until you can smell the rajama. Make sure not to overcook rajma.

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  • Drain the rajma.
  • In a pan, heat oil and season with cinnamon, turmeric powder and bay leaf. Add the chopped onion and fry until it turns golden brown.

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  • Add ginger garlic paste, salt, red chilli powder, garam masala powder and fry for a minute or two.
  • Add chopped tomatoes and green chillies and cook until the tomatoes are soft. Make them into a paste.

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  • You can add a small quantity of water if the paste starts to dry and keep cooking the paste until it is smooth.
  • Now add the cooked rajam and mix well.
  • Add thickening cream, mix well and turn off the heat. Do not let it boil.

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