Tag Archives: vegetarian

Sweet potato & roasted peppers crustless quiche

I am trying to eat healthy these days and come across this recipe. The recipe is really quick and easy and healthy too.

Ingredients

  • 1 medium sweet potato, diced
  • 1 brown onion, sliced
  • 1 red pepper (bell pepper/capsicum), sliced
  • 1 tbsp fresh thyme leaves
  • 3 garlic cloves, finely diced
  • 1 tbsp balsamic vinegar
  • Pinch of sea salt
  • 6 eggs
  • 1/4 cup full fat cream
  • Zest of 1/2 lemon
  • Sea salt and pepper for seasoning
  • 1-2 tbsp of pine nuts
  • Ghee, macadamia oil or virgin olive oil for cooking

Steps

  • Preheat oven to 200°C (390°F). Grease a flat baking tray with coconut oil and scatter diced sweet potato. Bake for 20 minutes. Remove and turn the oven down to 180°C (355°F), ready for the quiche to go in.

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  • In a medium frying pan, sauté onion and red peppers in ghee or macadamia oil on medium heat for 15 minutes. After 10 minutes of cooking, add fresh thyme, garlic, balsamic vinegar and a pinch of salt.

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  • Whisk eggs with cream and combine with the zest of lemon, a pinch of black pepper and a generous pinch of sea salt.
  • Grease the bottom of a deep baking tray with coconut oil and line with baking paper, making sure the sides are covered. Assemble sweet potatoes and onion and red peppers mix evenly on the bottom. Pour whisked egg mix on top.

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  • Bake for 10 minutes, then sprinkle with pine nuts and some extra fresh thyme and bake for a further 10 minutes.

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  • Stand aside to cool and settle for 5 minutes before serving.

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Take care everyone,

M from nepaliaustralian

XOXO

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Okra (lady’s finger) fry

I have to admit, we don’t cook too many different types of veggies when we are on our own but since my parents came here we always have vegetables in every meal. Normally my mum cooks them and I am trying to learn how to cook them :).

Here is an easy recipe for Okra (lady’s finger). I know it might not be everyone’s favourite but it tastes so yummy when done the right way. I am not a big fan of it either but when my mums make it I just love it :). Just remember not to add water.

Ingredients

  • Okra- 250 gm washed, dried and chopped into small pieces

okra (1)

  • ½ teaspoon of cumin seeds
  • ½ tablespoon garlic paste
  • 1 teaspoon of chilli powder
  • ¼ teaspoon of turmeric powder
  • Cooking Oil – 1 ½ tablespoon
  • Salt to taste

    Method

  • Wash the okra, dry them, chop and throw away tip and tail ends. Chop into 1/2 inch pieces.
  • In a pan, heat oil and add cumin seeds and let them brown.
  • Add garlic paste and let it fry for a few minutes, stir them for few seconds.
  • Add turmeric powder and add okra and mix well.
  • Fry on medium high heat for 3-4 minutes stirring occasionally.
  • Add salt and reduce to low flame and cover it and cook for 15 minutes stirring occasionally.
  • The okra is cooked when it turns soft.

okra (2)

  • Enjoy!

Take care,

M from nepaliaustralian

XOXO

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Payaj ko pakoda (Crispy Onion Fritters)

As you know mums love to cook and my MIL is no exception so when she was here we got to eat a variety of Newari and Nepali food like Yomari, Haluwa, aloo chops and she also made Pyaj ko pakoda.

Pyaj means onion in Nepali.

The process is very simple and I am sharing the recipe here.

Ingredients

  • 3 medium size Onions, finely sliced
  • 1/2 cup Gram Flour (Besan Flour)
  • 1/4 cup Rice Flour
  • 1 teaspoon grated Ginger
  • 1/2 teaspoon Red Chilli Powder
  • 2 tablespoons finely chopped Coriander Leaves
  • Oil, for deep frying
  • Salt to taste

Method

  • In a bowl, mix sliced onion gram flour, rice flour, ginger, red chilli powder, coriander leaves and salt.

Payaj ko pakoda (1)

  • Add ¼ cup of water and mix well and keep aside for 5 minutes.
  • The onion pakoda batter is ready to be fried. Do not add more water unless required otherwise pakodas will not turn crispy.
  • Heat oil in a deep pan (or wok) and take a handful of batter mixture in the hand and gently drop 3-4 small fritters into the oil at a time and deep fry.

Payaj ko pakoda (2)

  • Fry the onion pakodas, till they look crisp and golden on both sides (once the underside is golden brown turn them over so both sides are golden). Repeat the process for the remaining batter and deep-fry in batches.
  • Remove them with a slotted spoon and drain them on the kitchen paper towels for excess oil to be absorbed.

Payaj ko pakoda (3)

  • Serve onion pakodas with your favourite sauce.

Payaj ko pakoda (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

IMG_1361

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

Chana chatpat

Chana chatpat is a snack I used to love while growing up in Kathmandu. They were usually sold by street vendors and I used to love it. Now every time I go back, I feel like having it but am scared of getting sick so I decided to try to make my own home made Chana chatpat. I am happy with the result even though it might lack the touch of the street vendor.

I think it is healthy and definitely tasty snack perfect for anytime.

Ingredients

  • 1 cup puffed rice
  • ½ cup chickpeas, soaked (I used canned)
  • 1/2 cup aloo bujiya (bought a pack from Indian grocery store)
  • 1 medium sized onion, finely chopped
  • 1 medium sized tomato, finely chopped
  • 1 green chilli, finely chopped
  • 1 teaspoon chili powder
  • 1 tablespoon mustard oil
  • 1 table lemon juice
  • 2 tablespoon finely chopped coriander leaves
  • 2 teaspoons of chat masala (salt if chat masala not available)

chana chatpat (1)

 Method

  • Mix puffed rice, chopped onion, chickpeas, chopped tomatoes, chilli powder, green chilli, aloo bujiya , coriander leaves in a bowl.

chana chatpat (2)

  • Now add lemon juice and oil and mix it well.
  • The chana chatpat is ready.
  • I served mine in a paper cone like the street vendors in Kathmandu, you can just serve in a plate or bowl.

chana chatpat (3)

Note : It needs to be consumed immediately otherwise the puffed rice will go soft and it won’t be nice and crunchy as it is supposed to be.
Hope this will bring back your childhood memories as well 🙂

Take care,

M from nepaliaustralian

XOXO

 

Easy mushroom curry

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

mushroom curry (1)

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.

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)

Aloo paratha

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.

Aloo paratha (1)

  • 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.

Aloo paratha (2)

  • 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.

Aloo paratha (12)

  • 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.

Aloo paratha (5)

  • Now add the potato ball in the middle of this dough circle and pull the edges to wrap the potatoes.

Aloo paratha (3) Aloo paratha (4)

  • Repeat the process for all balls.

Aloo paratha (6)

  • 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.

Aloo paratha (7)

  • 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.

Aloo paratha (8)

  • 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.

Aloo paratha (9)

  • Flip again and press with a spatula making sure the paratha is golden-brown on both sides.

Aloo paratha (10)

  • Paratha are best served hot and crispy.

Aloo paratha (11)

mushroom curry (7)

Its Friday today, I am looking forward to the weekend.

Take care everyone,

M from nepaliaustralian

XOXO