Tag Archives: vegetarian

Bhogate Sadekoo

Posted on November 27, 2012 | 12 comments

One of the things widely eaten in Nepal after the festival of Tihar is, Bhogate Sandheko. Bhogate is called Pomelo (Chinese grapefruit) in English and is used in Nepal during Mha Puja and Bhai Tika. Bhogate Sandheko roughly translates to marinated pomelo in English.

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*Momo *Chatamari *Chicken chili

Pomelo is a crisp citrus fruit native to South and Southeast Asia. It is usually pale green to yellow when ripe, with sweet white (or, more rarely, pink or red) flesh and very thick albedo (rind pith).

Pomelo tastes a bit like grapefruit but is sweeter, less tart, and is not bitter. In Australia, we can’t find pomelo so the closest thing to Bhogate is grapefruit which is what I used in Bhai Tika during Tihar.

So like my mum used to, I tried to make Bhogate Sadekoo and am sharing my recipe here.

Ingredients:

  • 1 grapefruit/pomelo
  • 2  oranges  (I used oranges but you can use any fruit)
  • 4 tablespoons of  plain yogurt
  • 2 teaspoon of red chili powder (or to taste)
  • 2 tablespoon of sesame seeds, roasted and ground
  • Salt to taste
  • Sugar to taste (optional)
  • 2 teaspoons of mustard oil
  • 1 teaspoon fenugreek seeds (methi)
  • ½ teaspoon turmeric

Process

  • Peal grapefruit/pomelo and oranges and put it in a bowl .

  • Roast sesame seeds in a pan stirring constantly making sure it turns golden brown, not black.
  • Cool it and grind it.

  • Add yogurt, salt, sugar, sesame powder, red chili powder in the bowl with the pomelo and oranges and mix well

  • Heat a pan with mustard oil in it
  • When hot put fenugreek seeds in it
  • When the fenugreek seeds turn golden brown, take it off the heat and pour oil with fenugreek into the Bhogate mixture in the bowl

  • Mix it well

  • Bhogate Sandheko is ready to serve, yum yum yum 🙂

12 Comments

Posted in Nepal, Nepali food, Recipe

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Aloo dum (Nepali potatoes curry)

Posted on November 22, 2012 | 23 comments

Aloo dum is a very popular dish in Nepal. My mum used to cook it almost every day when we were little as both me and my brother were very spoiled and didn’t eat most of the other veggies except potatoes.

Ingredients

  • 4 medium potatoes
  • 1 onion sliced
  • 1 tablespoon of crushed ginger and garlic
  • 2 tomatoes diced
  • 1 teaspoon of cumin seed
  • 1 teaspoon of cumin powder
  • 1 teaspoon of coriander powder
  • 1 teaspoon of chilli powder
  • 1 teaspoon of turmeric powder
  • 2 tablespoons of unflavoured yogurt
  • Salt to taste
  • 2 tablespoon of oil

Steps

  • Boil potatoes and cut into cubes.
  • Heat oil in a wok.

  • When oil is hot, add cumin seeds and let it fry for a few seconds.

  • Add onion in the wok and fry till they are brown.

  • Add diced tomatoes and turmeric powder and fry some more.

  • When the paste starts giving out oil that mean it is cooked so add the boiled potatoes to the wok.

  • Just toss potatoes around and add salt, cumin, chilli, coriander powder and a half cup of water and let it boil.

  • Now add the unflavoured yogurt and mix it well.

  • Take the curry out of heat and serve with rice or roti.

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*Momo *Aloo ko achar *Chicken chili

23 Comments

Posted in Nepali food, Recipe

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Gundruk Aloo Bhatmas Curry

Posted on November 2, 2012 | 13 comments

Gundruk is fermented green vegetables like mustard, turnip, radish, cauliflower leaves or any green leaves like spinach (Saag). It is one of the famous foods in Nepal. It can be made as a curry or as achar. It has a characteristic sour taste and gives an acidic and cured smell. It is Brownish Black in colour.

Gundruk is one of the most popular vegetarian dishes in Nepal. In Nepal you can buy it or you can make your own. If you are interested in making Gundruk, please click here for the steps . It is really easy.

The gundruk in this recipe was made by my cousin K didi in Sydney but we can also buy Gundruk in Nepali grocery stores these days.

It is served as a side dish but it can be made into an appetiser as a soup. Gundruk is an important source of minerals particularly during the off-season and green vegetables are not  available in rural areas when the diet consists of mostly starchy tubers and maize which tend to be low in minerals.

Today I am sharing the recipe for Gundruk with potatoes and soybean curry.

Ingredients

  • Gundruk (2 fist full)
  • 4 potatoes
  • 2 tomatoes chopped
  • 100 gm. of soybeans
  • 5 cloves of fresh garlic
  • 6 tablespoons of oil
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 1 teaspoon chilli powder
  • Salt to taste

Steps

  • Peel potatoes and cut into 1 inch cubes.

  • Heat 1 table spoon oil on a pan and fry the soybean.

  • When it is soft take it out of the pan and keep it aside.
  • Peel fresh garlic and use pestle and mortal to crush them. If you don’t have fresh garlic, use 1 tablespoon of garlic paste.

  • In a pan, heat 1 table spoon of oil and fry the gundruk.

  • It will take only a few seconds for it to be cooked. Take it out of pan and keep it aside.
  • In a pot, heat remaining oil. Add dried chilli.

  • Add crushed garlic and potatoes with turmeric powder and salt.

  • Fry it for a while and then add chopped tomatoes, cumin, coriander and chili powder.

  • Fry it for a while. If potatoes start sticking to the pot, add a small quantity of water and keep frying for 5 minutes.

  • Now add 2 cups of water into the pot and cover it with the lid. Let it cook for 5 more minutes.

  • Now add the fried soybeans and gundruk into the pot and mix it well.

  • Remove the pot from the stove. Take some potatoes out of the pot and smash it and put it back into the pot. This will thicken the gravy.

  • Server with rice. Yummy!

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*Aloo dum *Aloo ko achar *Aloo chop

13 Comments

Posted in Nepali food, Recipe

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Aloo Tama bodi (Potato with Bamboo Shoot and black eye beans)

Posted on October 12, 2012 | 18 comments

This is one of the popular dishes in Nepali/ Newari cuisine. In Newari style Bhoj (feast) you will always find this dish.

Aloo Tama is a classic Nepali soup prepared with black eyed beans, potatoes, bamboo shoots and spices. Tama is a non-fermented bamboo shoot product. Aloo tama is well-loved comfort food cooked almost in every household throughout Nepal. The enduring popularity of this dish is that, it is extremely tasty and very appetizing mainly for its slightly sour and pungent taste. There are different way to cook this and today I am sharing my style using pressure cooker.

Ingredients

  • 1 cup bamboo shoots (preferably sour one)
  • 4 medium potatoes, peeled, and cut into ½ inch cubes
  • 1 cup black-eyed peas (soaked overnight)
  • 1 teaspoon dry cumin seeds (jira)
  • 1 medium onion, finely chopped
  • 3 red dry chilies
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • ½ teaspoon turmeric
  • 2 medium chopped tomatoes
  • 2 tablespoons oil
  • Salt to taste
  • Lemon juice to taste

Steps

  • First of all let the black eyed beans shock in water for overnight. If you forget to soak it overnight, you can soak in hot water for few hours and it will be fine.

  • Heat oil in a pan. I used pressure cooker.
  • Add turmeric, dry cumin seeds and red chilli and fry until it is dark.

  • Then add garlic and ginger.

  • Add chopped onion and cook few minutes on low heat.

  • Add potatoes to the onion and sauté for at least 5 minutes in medium heat.

  • Add little water so that it doesn’t stick on the pan.
  • Add soaked beans, tomatoes and fry for few minutes.

  • Add 2 cup of water, salt, chilli powder and cover the pressure cooker and press for 6-10 whistle or until potatoes is cooked.
  • Take off the pressure cooker and let it cool down.

  • Now add bamboo shoots and 1 cup water ,cover it and let it simmer for another 10 minute or until desired consistency is reached.

  •  Taste and add lemon juice as required to make it bit sour.
  • Sever with roti or rice.

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*Aloo dum *Aloo ko achar *Aloo chop

18 Comments

Posted in Nepali food, Newari Food, Recipe

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Aloo ko achar (Nepali style potato salad)

Posted on September 12, 2012 | 17 comments

Aloo ko achar is a very popular Nepali potato salad which is used in most bhoj in Nepal. There are many different ways that it can be prepared. I am sharing my recipe here.

Ingredients

  • 3 medium potatoes (200gm)
  • 1 cucumber
  • 1 carrot
  • 1 Spanish onion
  • 2 Teaspoon of mustard oil
  • 1 Teaspoon turmeric powder
  • 1 Teaspoon crushed chilli flakes
  • 1/2 Teaspoon fenugreek seeds (methi)
  • 1/2 cup white sesame seeds (teel)
  • 1/2 cup lemon juice
  • 3 green chillies
  • A few leaves of fresh Coriander
  • Salt to taste
Fenugreek seeds (Methi)

 Steps

  • Boil potatoes, peel and chop into quarters. I use pressure cooker as it is quick and easy.

  • Cut cucumber and carrot in half moon shapes as shown in photos.

  • Finely chop Spanish onion, green chillies and coriander leaves.

  • Roast sesame seeds (Teel) on a pan until it turns light brown and starts crackling. Make sure to stir regularly so it doesn’t burn.

  • Place it in the blender with half a cup of water to make a fine paste. Alternatively grind it into a fine powder in the grinder and mix with half cup of water.

  • Put the potatoes, cumber, carrot, onion, coriander and green chilli into a big bow. Add the sesame paste, lemon juice and salt.

  • Heat a frying pan over medium heat and add mustard oil. When the oil gets heated and you start to see smoke add the fenugreek seeds. Wait till it goes dark brown and add chilli flakes, turmeric powder and take off from the heat straight away.

  • Pour this into the bowl with the potatoes.

  • Mix it well and it is ready to be served.

It tastes best if you leave the Aloo ko achar in the fridge for half an hour before serving.

You may also like :

*Aloo dum *Aloo Tama bodi *Aloo chop

17 Comments

Posted in Newari Food, Recipe

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