Nepali Cuisines

1. Amilo Pharshi (Hot & sour pumkin)

Ingredients:

• 500 gms. Red pumpkin (Pharshi), peeled, sliced
• 3 tbsp/ 45 ml Mustard (Tori) Oil
• 1 tbsp/ 5 gm Fenugreek (Methi) Seeds
• Salt to taste
• ½ tsp/ 3 gm Turmeric (Besar) Powder
• 6-7 Garlic (Lasun) Cloves, Crushed
• 1 tbsp/ 5 gm Ginger (Aduwa), scraped, ground
• 4 Green chillies, quartered, deseeded
• 6 Lapsi
• 1 tbsp/ 5 gm Cumin seeds (Jeera), Dry Roasted
• 2 tbsp/ 10 gm Coriander (Dhaniya) seeds, Dry Roasted, powdered

Instructions:

Heat the oil; temper with fenugreek seeds and then add the pumpkin. Put in the salt & turmeric powder; cook till the water dries. Add the garlic, ginger & green chillies with 2 tbsp of water & cook. Put in the lapsi & cook for 10 minutes more till the pumpkin gets mashed & the lapsi cooked. Now add the dry spices; sprinkle 2 tbsp of water & cook till it is done & becomes pulpy in appearance.

2. Anarasa (Rice flour delicacy)

Ingredients:

• 2 cups / 400 gm Rice flour, finely ground
• 1 cup / 200 gm Sugar
• 4 tsp / 20 ml Lemon (Nimbu) juice
• ½ cup / 100 gm Gingelly seeds (Safed til)
• 1 ¼ sup / 250 gm Clarified butter (Ghee)

Instructions:

Mix together the rice flour, sugar and lemon juice. Collect in a heap and cover with a deep dish. After 4-5 hours the suger will melt and will be like a dough. Sprinkle the gingelly seeds on a flat steel plate. Take small lemon- sized balls of the dough and place on the gingelly seeds. With your finger go on pressing the balls to form flat rounds, about 5" in diameter. Heat some clarified butter in a flat pan; fry the rice rounds, with the gingelly seeds on top, till they become light brown. Keep spooning the clarified butter (from the pan itself) over the rounds, but do not turn them over. Remove and drain on absorbent paper.

3. Bambaison (Cardamom-flavoured delicious milk sweet)

Ingredients:

• 1 kg wholemilk fudge 9 khoya, grated
• ¾ cup / 150 gm Clarified butter (Ghee)
• 1 ¼ cup / 250 gm Sugar
• ½ cup / 100 ml Milk
• 1 tsp / 5 gm Green Cardomom

Instructions:

Heat the clarified butter in a heavy- bottomed pan. Add the fudge and cook over a medium flame, stirring continuously till it is light golden in colour. Add the sugar and milk; continue stirring till the suger melts. Keep cooking over a medium flame till the fudge becomes a lumpy mass and leaves the sides of the pan. Remove from the flame and mix in the cardamom power. Grease a flat plate with clarified butter and transfer the cooked lump to it. Spread it out with a greased spatula or the black of a serving spoon. Cut into pieces when still hot. Remove from the plate only when it cools.

4. Beans and Bamboo Shoots

• 1 cup Bamboo shoots
• 2 cups Potatoes, peeled, and cut into cubes
• 1 cup Black-eyed peas, soaked overnight
• 1 cup Onions, finely chopped
• 3 Dried Red Chilies
• 1 Teaspoon Cumin powder
• 1 Teaspoon Coriander powder
• 1 Teaspoon Chili powder
• 1 Teaspoon Garlic, minced
• 1 Teaspoon Ginger, minced
• ½ Teaspoon Turmeric
• ½ Teaspoon freshly Ground Pepper
• 1 cup Chicken or vegetable broth
• 1 cup Yogurt
• 1 cup chopped Tomatoes
• 3 tablespoons Mustard Oil
• Salt to taste
• 1 tablespoon chopped Cilantro for garnish

Instructions:

In a sauce pan heat oil, fry dried red chilies until dark. Add onions and Sautee until light brown. Add cumin, coriander, chili powder, ginger, garlic, salt, and pepper. Fry for 1 min under low heat. Add potatoes to the onion mixture and Sautee for 5 min in medium heat. Sprinkle water if it starts to burn. Add soaked beans, bamboo shoots, tomatoes, yogurt, and broth to the potatoes mixture; stir well. Bring to a boil, and let simmer for 15-20 mins. under low heat until potatoes are fork-tender, and the gravy has attained its desired consistency. Garnish with chopped cilantro.

5. Bhuteko Masu (Spicy Garlic Flavored Lamb)

Ingredients:

• 1 kg Lamb leg, cut into medium- sized pieces
• 4 Green Cardamoms (Choti Elaichi)
• 6 Cloves (Laung)
• 1" stick 1 Cinnamon (Dalchini)
• 2 pinches Asafoetida (Hing)
• ½ cup /50gm Yoghurt (Dahi)
• 1 tbsp /5 gm Turmeric (Haldi) powder
• Salt to taste
• 2 Onions, thinly sliced
• 2 tbsp / 10gm Ginger (Adrak), scraped, dried
• 1 cup /200gm Mustard (Sarson) Oil
• ½ cup/ 100gm Clarified butter (Ghee)
• Green garlic (Hara Lasan) with stems
• ½ cup /100gm Garlic (Lasan), chopped

Powder together:

• 2 tbsp /10 gm Coriander seeds (Sabut Dhaniya)
• 2 tbsp /10 gm Cumin seeds (Jeera)
• 1tbsp/15gm Red chilli powder
• 2 tbsp/10gm Garam masala
• 1 tbsp / 5gm Fenugreek seeds (Methi Dana)

Instructions:

Wash the lamb and drain well. Mix together the whole spices, half the asafetida, yoghurt, turmeric powder, salt, half the onions, ginger, mustard oil and a little water. Add lamb and cook in a heavy-bottomed pan till it is almost done. Dry any remaining liquid, remove from the flame and put aside. In a flat pan, heat the clarified butter. Add the remaining onions and fry till golden brown. Drain the excess oil and keep aside. To the same pan, add the semi-cooked lamb and fry. Stir occasionally and cook till it is fully done and turns dark brown in colour. Add the green garlic. Fry until it gets soft and changes colour. Add the powdered ingredients, chilli powder and garam masala. Fry for 5 more minutes, check the seasoning and serve hot.

6. Bodi Pulao (Black-Eyed Bean Pulau)

Ingredients:

• 250 gm rice, soaked for 1 hour
• 150 gm Black-eyed Beans
• 2 Onions, medium, thinly sliced
• ½ tbsp/ 3 gm Fenugreek seeds
• 1 tsp/ 5 gm Garlic, peeled, ground
• 1 tsp/ 5 gm Ginger, scraped, ground
• ½ tsp/ 3 gm Turmeric powder
• 1 tsp/ 5 gm Cumin seeds, ground
• 1 tsp/ 5 gm Coriander seeds, ground
• 150 gm Tomatoes, chopped
• 5 cups/ 1 lt water
• 1 tsp/ 5 gm Garam Masala
• 3 tbsp/ 45 ml Oil
• 2 tbsp/ 30 gm clarified Butter
• 2 Green Cardamoms, whole
• 4 Cloves

Instructions:

Soak the beans for 4/5 hours or overnight. Heat the oil in a pressure cooker & fry the onions. Take out when brown & keep aside. Add the fenugreek seeds & garlic-ginger. Fry for 10 minutes. Now add the turmeric, cumin, red chilli & coriander powders & the tomatoes. Cook till the oil separates.

7. Chaneko Moong Ko Daal (Garlic-Flavoured Split Green Gram)

Ingredients:

• 250 gm Whole black gram
• 1" piece 1 Ginger (Aduwa)
• 1 tbsp/ 5 gm Cumin (Jeera) seeds
• Salt to taste
• 2 tbsp/ 30 gm Clarified butter (Ghyoo)
• 1 pinch Asafetida (Hing)
• ½ tbsp/ 3 gm Jimmu, optional
• 2 tbsp/ 10 gm Garlic chopped
• 3-4 Whole red chillies halved

Instructions:

Wash & soak the split green gram for ½ hour. Heat 5 cups of water; add salt, turmeric powder, ginger, green cardamoms and cloves. When the water boils, & the green gram (drained). Cook till done. Remove from fire & allow to cool a little.

Remove the ginger, cloves & green cardamoms. Strain the green gram through a thick cloth, pushing with a ladle. The strained mixture will be thick & smooth. Heat the clarified butter; temper with asafetida, cumin seeds & garlic. When the garlic turns brown, add the jimmu. Pour this mixture over the green gram & serve hot.

8. Chara ko Raas (Clear Chicken Soup)

Ingredients:

• 250 gm Chicken bones
• 1 Onion, small, chopped
• 4-5 garlic (Lasan) cloves
• 1 Ginger (Adrak), 1"picce, thinly sliced
• 5 gm Cumin seeds (Jeera)
• 4 Cloves (Laung)
• 4 Green Cardamoms (Choti Elaichi)
• 5 gm Black Peppercorns(Savut Kail Mirch)
• 1 Nutmag (Jaiphal), small piece
• 1 cup Water
• Salt to taste

Put all the ingredients in a heavy bottomed pan and bring to a boil. Leave to simmer for 30 minutes. Take out the bones; crush them with a mortar pestle and put them back into the liquid. Let it simmer for 10 minutes more. Add 1-2 cups of extra water, if
it seems less.Strain through a thick cloth or net colander into separate soup bowls and serve hot, accompanied with rice.

9. Chara Pulao (Chicken Pulao)

Ingredients:

• 250 gm Chicken bones
• 1 Onion, small, chopped
• 4-5 garlic (Lasan) cloves
• 1 Ginger (Adrak), 1"picce, thinly sliced
• 5 gm Cumin seeds (Jeera)
• 4 Cloves (Laung)
• 4 Green Cardamoms (Choti Elaichi)
• 5 gm Black Peppercorns(Savut Kail Mirch)
• 1 Nutmag (Jaiphal), small piece
• 1 cup Water
• Salt to taste

Instructions:

Put all the ingredients in a heavy bottomed pan and bring to a boil. Leave to simmer for 30 minutes. Take out the bones; crush them with a mortar pestle and put them back into the liquid. Let it simmer for 10 minutes more. Add 1-2 cups of extra water, if
it seems less strain through a thick cloth or net colander into separate soup bowls and serve hot, accompanied with rice.

10. Chara Pulao (Chicken Pulao)

Ingredients:

• 1 Chicken, medium-sized, 12 pieces
• ½ kg Basmati Rice
• 3½ tbsp/ 50 ml Oil
• A pinch Asafetida
• ½ tbsp/ 3 gm Fenugreek seeds
• 120 gm Onions, medium, thinly sliced
• 1 tbsp/ 5 gm Ginger, ground
• 10 garlic Cloves, ground
• Salt to taste
• 1 tbsp/ 5 gm Turmeric powder
• 1 tbsp/ 5 gm Cumin seeds, ground
• 2 tsp/ 10 gm Coriander powder
• 1 tsp/ 5 gm Black Pepper powder
• 8 cups/ 1½ lt Water
• ½ cup/ 100 gm
• 6 Cloves
• 4 Green Cardamoms
• 2 Cimmamon, 1" sticks

Grind to a fine powder:

• ½ tbsp/ 3 gm Cloves
• ½ tbsp/ 3 gm Green Cardamom seeds
• 1 Cimmamon, 1" stick
• 1 tbsp/ 5 gm Cumin seeds
• 2 tbsp/ 10 gm Coriander seeds
• ½ tbsp/ 3 gm Nutmeg powder
• ½ tsp/ 3 gm Mace powder
• Salt to taste
• 25 gm onions, thinly sliced and fried golden brown

Instructions:

Wash the chicken Well. Soak the rice in water for 30 minutes. Heat the oil; add the asafetida and fenugreek seeds. Sauté for a few seconds, then add the onion slices. To the chicken add ginger, garlic, salt, turmeric powder, cumin seeds, coriander powder, black pepper powder & water. Once the onion browns, add the chicken mixture & cook over the chicken mixture & cook over a medium flame till the pieces become tender. Cool & strain the mixture. Remove the pieces. Debone & cut into medium-sized pieces. Keep aside.

Heat the clarified butter in a heavy-bottomed utensil. When hot, put in the cloves, green cardamoms & cinnamon sticks. When they crackle, add the rice (with water drained). Fry for 2-3 minutes or till the rice turns light in color. Add 1 tbsp of salt, the stock & water (if required) so that the liquid is 1" above the rice. Cover & cook over a high flame till the rice comes to a boil. Add the finely ground spices & stir. Lower the heat to medium & cook till the liquid gets absorbed. Check seasoning & alter if required. Once the water dries, stir the rice cautiously to avoid breaking. Press from all sides & keep warm till it becomes fully cooked. Stir once more, garnish with fried onions & serve.

11. Chara Sandheko ( Cold pickled chicken )

Ingredients:

• 1Kg Chicken, cleaned, cut into 8 pieces
• 1 Onion, medium, chopped
• 1 Garlic (Lasan) Cloves
• 1" piece, chopped 1 Ginger (Adrak)
• 1" stick 1 Cinnamon (Dalchini)
• 5 Cloves (Laung)
• 4 Green Cardamoms (Choti Elaichi)
• Salt to taste
• 4 tbsp / 20 gm Sesame seeds (Oil)
• 2 tbsp / 10 gm Cumin seeds (Jeera)
• 4-5 Whole Red Chillies (Sabut Lal Mirch)
• 10 Garlic (Lasan) Cloves
• 1 pieces 2 Ginger (Adrak)
• 2 tbsp / 10 ml Lemon (Nimbu) Juice
• Salt to taste

Tempering:

• 4tbsp / 20 ml Mustard (Sarson) Oil
• ½ tsp / 3 gm Fenugreek seeds (Methi Dana)
• ½ tsp / 3 gm Jimmu, optional
• 4 Green Chillies, slit and deseeded
• 1 tbsp / 15 gm Green coriander (hara dhaniya)

Boil the chicken with the onion, garlic, ginger, cinnamon, cloves, green cardamoms and salt till it is well done and the liquid dries up. Keep aside to cool.

Separate the flesh from the bone and slice into 2" long and ½ thick pieces. keep aside.
Dry roast the sesame seeds, cumin seeds and whole red chillies on a griddle (tawa). Grind to a paste with a litter water. Dry roast the garlic and ginger until soft. Slice into thin strips and put aside.

Add the ground spice paste (step 3), the ginger, garlic, lemon juice and a little salt to the chicken and mix well.

For the tempering : Heat the oil till it is smoking hot. Lower the flame and add the fenugreek seeds, jimmu and the green chillies. Pour this over the chicken and mix well. Garnish with green coriander and serve cold as a snack or as a side dish.

12. Chhwela Wala:

Ingredients:

• 500 gms Meat, boiled and cut into small pieces
• 2 teaspoon Salt - or according to the taste
• 1/2 tablespoon chilly
• 1/8 turmeric powder
• 1 teaspoon Cumin powder
• 1 tablespoon Ginger paste
• 1 teaspoon Garlic paste
• 4 tablespoon Oil
• 10 pods of Garlic Pods
• 1/2 teaspoon Fenugreek seeds

Instructions:

Take the boiled meat in a bowl and add salt, chilly, cumin, ginger, and garlic paste and marinate well adding three tablespoon of oil. Marinate well, cover for 3 mins and keep aside. Heat a pan add one tablespoon of oil, splitter fenugreek when it turns black add garlic for 1 sec with 1/8 tsp of turmeric powder. Pour it over the marinated meat. Serve cold.
13 Chiayou (Tangy mushrooms).

Ingredients:

• 500 gm. Mushrooms, washed well, halved
• 4 tbsp/ 60 ml Mustard (Tori) Oil
• Asofoetida (Hing) a pinch
• ½ tsp/ 3 gm Fenugreek (Methi) seeds
• ½ tsp/ 3 gm Jimmu, optional
• 2 tsp/ 10 gm Garlic (Lasun), peeled, crushed
• 1 Onion, medium, thinly sliced
• ½ tsp/ 3 gm Turmeric (aduwa) powder
• Salt to taste
• ½ cup/ 100 gm Yoghurt (Dahi)
• ½ tsp/ 1 ½ gm Timmur, ground
• 1 tsp/ 5 gm Coriander (Dhaniya) powder
• ½ tsp/ 3 gm Cumin (Jeera) powder
• 1 tsp/ 5 gm Red chilli powder
• 1 tst/ 5 gm Ginger (Aduwa) paste
• 2 Tomatoes, medium, chopped
• 1 tbsp/ 15 gm Green, medium, chopped green coriander (Dhaniya), chopped

Instructions:

Heat oil till it starts smoking. Lower the flame, temper with asafetida, fenugreek seeds and jimmu. Add the garlic and cook till it browns. Add the onion and garlic and cook further till the onion browns. Add the mushrooms and cook over a high flame for a minute. Mix in the turmeric powder, salt, yoghurt, all the powdered ingredients and ginger paste. When the liquid gets absorbed, add the tomatoes and cook over a medium flame till the oil separates. Garnish with green coriander and serve.

14. Chicken Bhutuwa

Ingredients:

• 1kg. Chicken, cut into 1-inch pieces
• 5 Garlic Cloves, minced
• 25gm. Ginger, minced
• 3 fresh Red Chilies, minced
• 1 tablespoon Cumin powder
• 1 teaspoon Turmeric
• 1 tablespoon Mustard Oil
• 1 cup Green Onions
• 4 tablespoons Mustard Oil
• 1 teaspoon ground Black Pepper
• 1/4 teaspoon Cinnamon Powder
• 5 Cloves
• 1 teaspoon Fenugreek Salt to taste

Instructions:

In a large bowl combine chicken, 1 tablespoon of mustard oil, turmeric, cumin, chili powder, salt and pepper. Toss well to coat thoroughly. In a non-stick pan heat 4 tablespoons of mustard oil. Splitter fenugreek till it turns dark. Add cloves and fry for 15 sec. Transfer the coated chicken to the pan, stir well to brown. Add garlic, ginger, and red chilies. Stir-fry chicken in medium heat until cooked through. May need water to moisten, if it starts to burn. Add green onions and cinnamon, stir for 2 min. Adjust seasoning with salt and pepper. Serve hot.

15. Chiura Tareko (Beaten Rice Savoury)

Ingredients:

• 150 gm Beaten rice
• Oil for frying
• 2 Potatoes, medium, peeled, cut into thin rounds, soaked in water
• 100 gm Peanuts, fried
• 4-5 Red chillies
• 4 tsp/ 20 gm Dry coconut, thin slices
• 50 gm Green coriander strands
• Salt to taste
• ½ tsp/ 3 gm Turmeric powder
• 1 tsp/ 5 gm Cumin seeds, dry roasted, powdered

Instructions:

Heat the oil. To check if the oil is ready, fry a little beaten rice first. It should puff up. In the same oil, fry the following one at a time in the given order, drain & keep aside: the potato rounds till crisp, peanuts, Whole red chillies, till they turn light brown, coconut pieces & green coriander in a large flat dish, mix all the above ingredients well. Mix together salt, turmeric powder, cumin seed powder. With light fingers, mix everything well. When the mixture cools, store in an airtight container.

16. Creamy Chicken:

Ingredients:

• 1kg 250gms. Chicken breast, cut into small pieces
• 4 cloves Garlic
• 25gms Ginger
• 3 fresh Red Chilies
• ½ cup Almonds
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander seeds
• 1 tablespoon Mustard oil
• 1 bay Leaf
• 1 inch Cinnamon stick
• 5 Cloves
• 5 green Cardamoms, crushed
• 2 cups Onions, finely chopped
• 1 cup Yogurt
• 1 teaspoon freshly Ground Pepper Salt to taste
• 4 teaspoons Clarified Butter
• 1 tablespoon chopped Cilantro for garnish

Instructions:

Grind garlic, ginger, chilies, almonds, and coriander and cumin seeds with water to form paste. Add Salt and pepper in chicken. Heat one tablespoon mustard oil in a non-stick pan and fry the chicken till it get brown color. Transfer chicken to a bowl. Clean the pan, heat clarified butter. Add cinnamon stick, cloves, bay leaf, and cardamoms. Fry for 30 sec., and add onions. Sautee the onions till brown. Transfer the almond paste to the onion mixture. Stir for about 2 min. till the oil separates. Add yogurt, mix well to a consistent mixture. Transfer the browned chicken to the yogurt sauce. Cook in low heat till chicken is tender and the almond sauce is thickened. Garnish with chopped cilantro serve hot.

17. Golbhenda Ko Pakaeko Achar (Tomato Relish)

Ingredients:

• ½ kg Tomatoes, ripe, cut into 8 pieces
• 4 tbsp/ 60 ml Mustard Oil
• ½ tsp/ 3 gm Fenugreek seeds
• ½ tsp/ 3 gm Jimmu, optional
• 2 whole Red Chillies halved, deseeded
• 2 tsp/ 10 gm Garlic, chopped
• 2 tsp/ 10 gm Ginger, julienned
• ½ tsp/ 3 gm Turmeric powder
• salt to taste
• 1 tsp/ 5 gm Cumin seeds, dry roasted, powdered
• ¼ tsp 1 ½ gm Red Chilli powder

Instructions:

Heat the oil in a flat utensil. When it is smoking hot, lower the flame & temper with the fenugreek seeds, jummu and whole red chillies. When the chillies turn brown, add the garlic. After a while, add ginger. Once the garlic browns a little, add tomatoes, turmeric power and salt. Cook over a high flame, stirring continuously, till the liquid gets absorbed. Add the cumin seeds and red chilli powder. Stir occasionally and cook till the liquid dries and the oil separates.Transfer to a dish and low it to cool. This can be refrigerated for upto one week.

18. Gorkhali Shrimp (Grilled Shrimp Sautéed in Chili Sauce)

Ingredients:

• 1kg. Medium-size Shrimps, peeled and deveined
• Bamboo skewers (pre-soaked in cold water for at least 30 minutes)
• 3 dry whole Red Peppers
• 1 teaspoon Garlic, minced
• 1 teaspoon Ginger, finely grated
• 2 Red Chilies, julienned
• 1 cup Onions, finely chopped
• 1 cup Tomatoes, chopped
• 2 cups Red bell pepper cut in small strips
• 1 teaspoon freshly ground black pepper
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• ½ teaspoon Turmeric
• ½ cup green Onion, cut small pieces
• Salt to taste
• 2 tablespoons Mustard oil
• 1 cup shrimp Broth
• 1 cup Yogurt

Soak:

• 1 cup Yogurt
• 3 tablespoons Lemon juice
• ½ cup Onions, roughly chopped
• 1 teaspoon Cumin seeds
• 1 teaspoon Pepper corn
• 1 teaspoon Timur (Szechwan pepper)
• 2 fresh Red chilies
• 2 tablespoons Mustard Oil
• Salt

Instructions:

In a blender, combine all the marinating ingredients to form smooth paste. Pour the marinating paste over the shrimp in a large bowl. Mix well, cover, and let marinate for at least four hours. Thread shrimps into the skewers. Grill the skewered shrimp on a charcoal grill, occasionally turning until cooked through, about five minutes.

In a sauce pan, heat two tablespoons of mustard oil. Fry dry whole red peppers till dark. Add turmeric and stir for 15 sec. Add onions, sauté on medium heat till brown. Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mixture. Fry for 30 sec, and add tomatoes, shrimp broth, and yogurt. Lower the heat and let the tomato-onion mixture simmer for 10 minutes till it thickens. Transfer the grilled shrimps and red bell pepper strips to the sauce; stir well. Cook for another five minutes to evaporate excess liquid so that the shrimps are coated with the sauce. Adjust seasoning with salt and pepper. Garnish with green onions. Serve hot.

19. Hans Ko Phool Ko Roti (Duck Egg Savoury)

Ingredients:

• 2 Duck eggs
• 1 tsp/ 5 gm Onion, finely sliced
• 1 Green chilli, sliced, deseeded
• 1 Tomato, finely chopped
• ½ tsp/ 3 gm Green coriander finely chopped
• Salt to taste
• ¼ tsp/ 1 ½ gm Cumin seeds
• 2 tsp/ 10 ml Oil

Instructions:

Whisk the eggs well & mix in all the ingredients except the oil. Heat the oil in a heavy-bottomed frying pan. Lower the flame & pour in the egg mixture. Cook one side, then turn over & cook the other side.Cut into pieces & serve as a snack or an accompaniment.
20. Jogi Tarkari (Mixed vegetables)

Ingredients:

• ½ kg Potatoes, peeled and cubed
• 1 cup/ 200 ml Mustard (Sarson) oil
• 1 pinch Asafoetida (Hing)
• ½ tsp/ 3 gm Fenugreek seeds (Methi Dana)
• 4-5 grains Timmur, optional
• 2 tsp/ 10 gm Garlic (Lasun) cloves, pounded
• ½ tsp/ 3 gm Turmeric (Haldi) powder
• 125 gm Salt to taste Onions, peeled, quartered
• 1 cup/ 200 gm Peas (matter), peeled
• 1 Capsicum cut into long strips

Grind together:

• 2 tsp/ 10 gm Coriander seeds
• 1 tsp/ 5 gm Black cumin seeds (Shahi Jeera)
• ½ cup/ 100 gm Yoghurt (Dahi)
• ½ tsp/ 2 gm Black pepper (Kalo khursani) powder
• 2 tsp/ 10 gm Red chilli powder
• 1 tsp/ 5 gm Ginger (Aduwa), ground
• 4 Tomatoes, medium, quartered
• 20 gm Fresh Bamboo shoots, cubed
• 2 Spring onions, cut into slices, with green stems
• 1 tbsp/ 15 gm Green coriander (Hariyo Dhaniya)

Instructions:

Wash the potatoes, immerse in water and keep aside. Heat the oil; temper with the asafetida, fenugreek seeds and timmur. Add the garlic and fry till it becomes light brown.Drain the potatoes and add them to the pan. Add the turmeric powder and salt. Stir occasionally. Once the potatoes are half done, add the onions and cook for 5 minutes. Add the peas and capsicum. Sprinkle more water if required and cook covered for 5 minutes. Add the ground spices, mixed with yoghurt. Mix well and cook further for 3 more minutes. Add the tomatoes, bamboo shoots, spring onions and ½ cup of water. Simmer till there is very little water left. Serve hot.

21. Kaleji Sandheko (Roasted spicy liver)

Ingredients:

• 1 kg Liver
• 4 tsp/ 20 gm Cumin seeds
• 1 tsp/ 5 gm Timmur, optional
• 1 tbsp/ 15 gm Whole red chillies
• 2 ½ tbsp/ 40 gm Garlic cloves with skin
• 2 ½ tbsp/ 40 gm Ginger
• Salt to taste
• 1 tbsp/ 15 ml Lemon juice
• ½ cup/ 100 ml Mustard oil

Instructions:

Cut the liver into 1" - thick long strips. Roast them on a charcoal fire or grill till the blood in the liver dries & the outer portion becomes a little charred. Cut the liver into ½" x ½" pieces. Dry roast the cumin seeds, timmur & whole red chillies & powder them. Dry roast the garlic & ginger & cut into strips. Mix all the ingredients with the liver wll & serve.

22. Kali Daal (Traditional whole black gram)

Ingredients:

• 250 gm Whole black gram
• 1 Ginger (aduwa), cut into 1" piece
• 1 tsp/ 5 gm Cumin (jeera) seeds
• Salt to taste
• 2 tbsp/ 30 gm Clarified butter (ghyoo)
• 1 pinch Asafetida (Hing)
• 1/2 tsp/ 3 gm Jimmu, optional
• 2 tsp/ 10 gm Garlic chopped
• 3-4 Whole Red chillies halved

Instructions:

Pick, clean, wash the whole black gram. Soak in water for an hour. Grind the ginger & cumin seeds. Keep aside. Cook the whole black gram in an iron pan with the ginger-cumin seed paste & salt. Add just enough water to cover the whole black gram.

When the whole black gram is cooked, mash with the back of a ladle till well mixed. Remove from the flame. Heat the clarified butter; add the asafetida, jimmu, garlic and red chillies. When the chillies turn brown, pour this spice mixture over the whole black gram & cover. Serve hot.

23. Khashi Ko Masu ko Raas ( Lamb Soup)

Ingredients:

• 1 kg Lamb, boneless pieces
• 3¼ tbsp / 50 ml Oil
• ½ tsp / 3 gm Fenugreek seeds (Methi Dana)
• 2 pinches Asafoetida (Hing)
• 2 Onions, medium, chopped
• 10 Garlic (Lasan) cloves, whole
• 2 tsp / 10 gm Ginger (Adrak), sliced
• 2 tsp / 10 gm Coriander seeds (sabut dhaniya)
• 1 tsp / 5 gm Cumin seeds (Jeera)
• 15 Black peppercrns ( sabut kali mirch)
• (Bari elaichi) 4 Black Cardamoms
• 1" stick 1 Cinnamon (Dalchini)
• ½ tsp / 3 gm Turmeric (Haldi) powder
• Salt to taste
• 5½ cups Water
• 1 tbsp / 15 gm Green corianer (Hara Dshaniya)
• 2 tsp / 10 ml Lemon (Nimbu) juice

Instructions:

Heat oil; add fenugreek seeds, asafetida and the lamb. Cook for 15 minutes or till the liquid dries.

Add the remaining ingredients except the green coriander and lemon juice. Cook for 5 minutes, add water and cook till the lamb is done. Remove the lamb pieces and keep aside. Strain the soup through a colander.

Add lemon juice to the soup, put back the lamb pieces and serve with 2-3 pieces of lamb in each bowl. garnish with green coriander and serve hot with boiled rice.

24. Kwati (Nine-Jewl Curry)

Ingredients:

• 3 ½ tbsp/ 50 gm Large white gram
• 3 ½ tbsp/ 50 gm Dried peas
• 3 ½ tbsp/ 50 gm Black-eyed beans
• 3 ½ tbsp/ 50 gm Dill (Soybeans) seeds
• 2 tbsp/ 30 gm White kidney beans
• 2 tbsp/ 30 gm Whole green gram
• 2 tbsp/ 30 gm Whole black gram
• 2 tbsp/ 30 gm Lentil (musur daal)
• 1 tbsp/ 20 gm Moth beans
• 1 cup/ 200 gm Clarified butter (ghyoo)
• Asafoetida a pinch
• 5-8 Cloves whole
• 5-6 Green cardamoms
• 1 1"Cinnamon (dalchini) stick
• 4 tsp/ 20 gm Garlic, peeled, crushed
• 2 Onions, medium, peeled, finely sliced
• 1 tsp/ 5 gm Turmeric powder
• Salt to taste
• 1 tbsp/ 15 gm Coriander powder
• 2 tsp/ 10 gm Cumin seed powder
• 1 tsp/ 5 gm Black pepper powder
• 1 tsp/ 5 gm Garam masala
• 1 tbsp/ 15 gm Red chilli powder
• 1 cup/ 200 gm Yoghurt
• 4 tsp/ 20 gm Ginger, peeled, ground
• 250 gm Tomatoes, chopped
• ¼ cup/ 50 ml Mustard oil
• 1 tsp/ 5 gm Carom seeds
• 1 tsp/ 5 gm Jimmu, optional
• 3-4 Whole red chillies, halved
• 1 tbsp/ 15 gm Green coriander

Instructions:

Clean the pulses & legumes & soak them overnight. Wash well, tie in a muslin cloth & leave for a day to sprout. The next day, repeat the washing & tying up again. The beans will sprout (should be 1-1 ½") enough in 2 days. Heat the clarified butter in a heavy-bottomed pan. Temper with asafetida, cloves, green cardamoms & cinnamon. Add the garlic. When it becomes reddish, add the onions & brown. Add the sprouts, turmeric powder & salt. Fry, stirring continuously till the water dries.

Now add all the powdered spices, yoghurt & ginger paste. Mix together. Stir for 3 minutes. Add the tomatoes & stir. Add 4-5 cups of water & cook till the sprouts become soft. (This dish should have a thin gravy, so add more water to get the correct consistency). In a frying pan, heat the musard oil. When the oil starts smoking, lower the flame & add the carom seeds, jimmu & whole red chillies. Once the whole red chillies swell, pur this into the prepared curry & cover the pan with a lid immediately. Remove from the flame. Check the seasoning & alter if necessary. Add green coriander & garnish with lemon wedges. Serve accompanied by rice.

Note: If all the pulses & legumes mentioned are unavailable, then substitute with any beans of your choice. Chilli powder can be reduced if you do not want the curry to be very spicy.

25. Laa WO Lapi

Ingredients:

• 250 gms minced meat
• 1 teaspoon salt
• 1/4 teaspoon cumin powder
• 1 teaspoon ginger paste
• 1 tea spoon garlic paste
• 1/4 teaspoon turmeric powder
• 2 tablespoon oil (1 tablespoon mix with meat and 1 tablespoon to fry)

Instructions:

Take a bowl. Mix all ingredients and mix well into a thick paste. Rub oil over the palm. Take one tablespoon of the mixed meat. Make a ball and flatten it lightly and keep aside (doing the same with all the meat). Take a streamer. Smear little oil over the stammer. Boil water. When water boils keep the streamer and cover for 5 mins. When the meat is well steamed, cool it. Take a pan adds oil and fry the meat for 3 mins. Serve hot.

26. Lamb Kurma (Lamb Curry)

Ingredients:

• 1kg Lamb
• 8 Garlic (Lasan) cloves
• 2 tsp /20gm Ginger (Adrak), sliced
• ½cup /100gm Yoghurt (Dahi)
• Salt to taste
• 1 tsp /5 gm Turmeric (Haldi) powder
• 5-6 Cloves (Laung)
• 2" stick 1 Cinnamon (Dalchini)
• 4-5 Green Cardamoms (Choti Elaichi)
• 2 tbsp /30 gm Clarified Butter (Ghee)
• 1 cup /200ml Mustard (Sarson) oil
• Onions, medium, thinly sliced 2
• Grind into a paste:
• 1 Onion
• 6-7 Garlic (Lasan) cloves
• 1 tsp /5gm Ginger (Adrak)
• 2 tsp /10 gm Coriander (Dhaniya) powder
• 2 tsp/ 5 gm Red chilli powder
• 1 Nutmag (Jaiphal),small piece
• 4-5 pieces Mace (Javitri)
• 1 cup /200gm Yoghurt (Dahi)
• 1 tsp / 5gm Black pepper (Kali Mirch) powder
• 2 tsp / 10gm Garam masala
• 250 gm Tomatoes, chopped

Instructions:

Wash the lamb well and cut into medium-sized pieces. Mix together the lamb, garlic, ginger, yoghurt, salt, turmeric powder, cloves, cinnamon, green cardamoms and clarified butter. Cook in a heavy-bottomed pot till it is almost done. Keep aside. In a flat pan, heat the oil and fry the onions till brown. Remove and keep aside, to used later as garnish. To the same oil, add the ground paste and cook till the oil separates. Add the tomatoes and cook further for 2-3 minutes. Pour this mixture over the lamb; stir well and simmer till is fully cooked. Serve garnished with fried onions.

27. Lamb Tandrook (Marinated Lamb cooked dry)

Ingredients:

• 1kg Lamb
• 2 Onions, sliced
• 4 tsp / 20gm Garlic (Lasan), chopped
• 1 tsp / 5gm Ginger (Adrak), sliced
• 5-6 Coves (Laung)
• 2" stick 1 Cinnamon (Dalchini)
• 4-5 Black cardamoms (Bari Elaichi)
• 2 tsp / 10gm Cumin seed (Jeera) powder
• 2 tsp / 10gm Coriander (Dhaniya) powder
• 2 tsp / 10 gm Red Chilli Powder
• 1 cup /200gm Yoghurt (Dahi)
• 1 cup /200ml Mustard (sarson) Oil
• 3 cup/ 600ml Water

Instructions:

Wash the lamb well and cut into desired sized pieces. Combine all the ingredients (including Lamb) together and mix well.

Cook over a low flame till the Lamb gets fully done and the water is completely absorbed. Serve hot.

28. Lasun Kerao Sandheko (Spicy garlic-flavoured peas)

Ingredients:

• 2 cups Peas (Matter), shelled
• Salt to taste
• 2 bnches/ 20 pods Green (Garlic) with stems, dry roasted, chopped
• 2 tsp/ 10 gm Cumin seeds (Jeera), roasted, ground
• 2 tsp/ 10 gm Whole Red Chillies, roasted, coarsely ground
• Ginger (Aduwa), grated, dry roasted
• ¼ tsp/ 1 ½ gm Chukamilo

Or

• 2 tsp/ 10 ml Lemon juice
• 3 Green chillies, dry roasted, slit into two
• 2 tbsp/ 30 ml Mustard (Tori) Oil

Instructions:

Heat the Oil; temper with fenugreek seeds and then add the pumpkin. Put in the salt & turmeric powder; cook till the water dries. Add the garlic, ginger & green chillies with 2 tbsp of water & cook. Put in the lapsi & cook for 10 minutes more till the pumpkin gets mashed & the lapsi cooked. Now add the dry spices; sprinkle 2 tbsp of water & cook till it is done & becomes pulpy in appearance.

29. Makkai Tareko (Stir-Fried Corn)

Ingredients:

• 2 tbsp/ 30 ml Oil
• Asafetida (hing) small pinch
• 1 tsp/ 5 gm Cumin (jeera) seeds
• ½ tsp/ 3 gm Black peppercorn, pounded
• 1 tsp/ 5 gm Ginger-garlic paste
• 2-3 Green chillies, chopped
• Salt to taste
• ½ tsp/ 3 gm Garam masala
• ½ tsp/ 3 gm Cumin (jeera) seed powder
• 1 Lemon, cut into wedges
• 1 tbsp/ 15 gm Green coriander (dhaniya), chooped

Instructions:

Heat the oil & temper with asafetida & comin seeds. Add the black peppercorns, ginger-garlic paste & fry a little. Add the corn kernels, green chillies, turmeric powder & salt. Stir & sprinkle the powdered spices with 1 tbsp of water. Cook covered on a very low flame, till the corn becomes dry & cooked. Serve garnished with lemon wedges & green coriander.

30. Malpua (Fried sweet pancakes)

Ingredients:

• 1 ¼ cup 250 gm Wholewheat flour (Atta), sieved
• 4 tbsp / 60 gm Suger or molasses (Gur)
• 1 tbsp / 15 gm Aniseed (Saunf), coarsely gound
• 1 tbsp / 15 gm Black pepper (Kali Mirch), coarsely ground
• 4 tbsp / 60 gm Yoghurt (Dahi)
• 1 cup / 20 ml Milk
• 2 ½ cups / 500 gm Clarified butter (Ghee)
• Water as needed

Instructions:

To the flour, add suger, aniseed and black pepper. Mix well. If you are using molasses, rub till the flour and yoghurt are well mixed. Add milk and enough water to make a batter (with a consisteny like pancake batter). Heat clarified butter in a flat-bottomed non-stick pan. When the oil is smoking hot, take one ladleful of the batter at a time and put into the pan. The nbatter should spread itself. If it doesn't, then add a little water and mix well Cook till the pancake sides turn a goldren brown. Remove with a perforated ladle and drain on absorbent paper. Serve hot.

31. Pahari Lamb Meatballs

Ingredients:

• For lamb mixture:
• 1kg. Chopped Lamb
• ½ cup finely Chopped Onions
• ¼ cup finely chopped Green Onions
• 1 teaspoon Garlic, minced
• 1 teaspoon Ginger, minced
• 3 fresh Red Chilies, minced
• ½ teaspoon Turmeric
• 1 teaspoon freshly cracked Black Pepper
• 1 Egg
• 1 tablespoon Flour
• Salt to taste
• Bamboo skewers (pre-soaked in cold water for 30 min.)
• Melted butter for basting
• For chili sauce:
• 3 dry whole Red Peppers
• 2 bay Leaves
• 1 teaspoon Fenugreek seeds
• 1 teaspoon Garlic, minced
• 1 teaspoon Ginger, finely grated
• 5 fresh Red Chilies, Julienned
• 1 cup Onions, finely chopped
• 1 cup Tomatoes, chopped
• 1 teaspoon cracked Black Pepper
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• ½ teaspoon Turmeric
• Salt to taste
• 2 tablespoons Mustard Oil
• 1 cup Lamb Broth
• ½ cup Green Onion, cut in 1-in length for garnish

Instructions:

Combine lamb and all other ingredients in a large bowl. Mix well, cover, and refrigerate for an hour. This allows the ingredients to fully develop their delicate flavors. In the mean time heat charcoal grill, clean the grill surface thoroughly to avoid the sticking problem. Take one tablespoon of lamb mixture on palm, and mold into 1-in. ball. Repeat with the remaining lamb mixture. Insert a pre-soaked skewer through the meat balls. Repeat with the remaining lamb balls. Generously brush all lamb balls with melted butter. Grill the meat balls, occasionally turning and basting with butter until cooked through, about 10 min. Reserve the grilled meatballs in a large bowl.

In a sauce pan, heat two tablespoons of mustard oil. Fry fenugreek, bay leaves, and dry whole red peppers till dark. Add turmeric and stir for 15 sec. Add onions and sauté on medium heat till brown. Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mixture; fry for 30 sec. Add tomatoes and lamb broth. Lower the heat and let the tomato-onion mixture simmer for 10 min till it thickens. Transfer grilled lamb cubes to the sauce, stir well. Cook for another 10 min to evaporate excess liquid so that the meat pieces are coated with the sauce. Adjust seasoning with salt and pepper. Garnish with green onions. Serve hot.

32. Palunga Ko Saag (Lightly spiced spinach)

Ingredients:

• ½ kg Spinach leaves (Palak), washed
• ½ tsp/ 3 gm Carom seeds (Ajwain)
• 2-3 Whole red chillies, halved
• 2 tbs/ 30 ml Mustard (Tori) Oil
• Salt to taste

Instructions:

Heat the oil, preferably in an iron pan.When smoking hot, lower the flame and temper with carom seeds and red chillies. Drain the water from the spinach leaves and add them to the iron pan. Add salt and toss well. Cook for 4-5 minutes. Remove from the flame and serve.
33. Parwal Kocheko (Parwars stuffed with minced lamb).

Ingredients:

• 250gm Parwas (Patwal), long, of equal size
• 150gm Lamb, minced
• Salt to taste
• 1 tbsp/15gm Clarified butter (Ghee)
• 5 Garlic (Lasan) Cloves, finely chopped
• 3½ tbsp/50gm Onions, chopped
• ½ tsp/3gm Turmeric (Haldi) powder
• ½ tsp/3gm Cumin seed (Jeera) powder
• 1 tsp/5gm Red chilli powder
• ½ tsp/3gm Garam masala
• Green Coriander (Hariyo Dhaniya)
• 1 tsp/15gm Finely chopped
• 3 tsp /45ml Oil

Instructions:

Wash well and pat day the parwars. Make a slit diagonally along the length of the parwars. Sprinkle a little salt inside each. Keep aside. Heat the clarified butter; add the garlic and sauté a little. Add the onions and sauté till brown. Add the lamb, turmeric powder and salt. Cook over medium flame till the liquid gets absorbed. If the lamb is not cooked, sprinkle 2 tbsp of water and cook more.Add the cumin seed powder, red chilli powder and garam masala. Cook covered over a low flame for a few minutes and then put aside. Mix in the green coriander.Carefully deseed the parwars. Fill each parwar with a little of the mince mixture and secure with a piece of string. Heat the oil, preferably in a non-stick pan. Fry the parwars one by one till they are cooked. Remove from the pan and transfer to a casserole to keep warm. Before serving, remove the strings and cut into halves.

Note: For vegetarians, the mince meat may be replaced by potatoes.

34. Pepper Lamb Bhutuwa

Ingredients:

• 1kg 250gms. to small pieces
• 2 tablespoons freshly cracked black pepper
• 1 teaspoon Turmeric
• 2 tablespoons Lemon Juice
• 2 tablespoons Mustard oil for marination
• 2 tablespoons Soya Sauce
• 1 teaspoon Fenugreek seeds
• 5 fresh Chilies, Julienned
• 1 tablespoon Garlic, minced
• 1 tablespoon Ginger, minced
• 4 tablespoons Mustard Oil for stir-frying
• Salt to taste
• 1 cup Lamb stock
• 1 cup fresh Green peas
• 1 teaspoon ground Black Pepper
• 1 cup green Onion, cut garnish

Instructions:

In a large bowl, mix lamb pieces, lemon juice, turmeric, soya sauce, two tablespoons of oil, and cracked black pepper together and let marinate for two hours.

In a non-stick pan take tablespoons of mustard oil. Add fenugreek and fry till it turns dark. Transfer marinated lamb pieces to the oil mixture and browned it well over high heat. Lower the heat to medium and add garlic, ginger, and fresh chilies; stir well. Cook it till the lamb pieces are tender, periodically adding lamb stock to moisten and prevent from burning. Once the lamb pieces have become tender, add green peas and stir for 2-3 minutes.

Just before turning off heat, add green onions and one teaspoon of black pepper. Adjust seasoning with salt. Drain out any excess oil before serving with rice.

35. Phoolaura (Split Black Gram Fritters)

Ingredients:

• 250 gm Split Black Gram with skin
• 1 pinch Asafetida (Hing)
• ½ tsp/ 3 gm Cumin seed, ground
• 1 tsp/ 5 gm Ginger, scraped, ground
• 2-3 Green chillies, ground (optional)
• Salt to taste
• Mustard oil for frying

Instructions:

Soak the split black gram overnight. Next morning rub between your palms till the skin comes out. Grind to past. Add all the ingredients with the split black gram & mix with the hand till it is very light & fluffy. Wet your hands now & then. Heat the oil till it starts smoking. Reduce the heat & drop in one full tsp of the mixture with the hand or a spoon. Fry till brown. Serve as a snak.

36. Phool Gobhi Kerau (Cauliflower and peas delight)

Ingredients:

• 750 gm Cauliflower, cut into medium florets
• 1 cup/ 200 gm Peas (Matter), shelled
• 4 tbsp/ 60 ml Mustard Tori) Oil
• 1 tsp/ 5 gm Fenugreek (Methi) seeds
• ½ tsp/ 3 gm Turmeric (Besar) powder
• Salt to taste
• 1 tbsp/ 15 gm Garlic (lasun), peeled, crushed
• 2 tsp/ 10 gm Ginger (aduwa), scaped, finely ground
• 6-7 Green chillies, slit, dseeded

Instructions:

Slit the stalks of the florets and immerse in water. Rub ½ tsp of salt into the peas and put aside. Heat the oil in a pan; put in the fenugreek seeds. Once they crackle, add the cauliflower (drained). Cover and cook till it becomes soft. Add turmeric powder and toss. After 2 minutes, add salt and cook covered for 5 more minutes till the cauliflower becomes tender. If still not tender, sprinkle a little water and cook, covered again. Add garlic, ginger, green chillies and peas and become tender and the oil separates. Be careful to avoid breaking the florets.

37. Phool Sandheko (Pickled Egges)

Ingredients:

• 6 Eggs, hard-boiled
• 10 tsp/ 50 gm Gingelly seeds
• 2 tsp/ 10 gm Cumin seeds
• ¼ tsp/ 1 ½ gm Timmur, optional
• 1 tbsp/ 15 gm Yoghurt, thick
• 1 tsp/ 5 ml Lemon juice
• Salt to taste
• 4 tbsp/ 60 ml Mustard oil
• ½ tsp/ 3 gm Fenugreek (methi) seeds
• ¼ tsp/ 1 gm Jimmu, optional
• 3-4 Green chillies, slit, deseeded
• Turmeric powder a pinch
• ½ tsp/ 3 gm Red chilli powder (optional)
• Green coriander for garnishing

Instructions:

Dry roast gingelly seeds, cumin seeds & timmur. Do not over roast. Grind to a paste with yoghurt & lemon juice. Mix in salt, a little water & transfer to a dish. Heat the oil till very hot; lower the flame & add fenugreek seeds & jimmu. After a while add green chillies & cook for one minute. Add turmeric & red chilli powders. Pour this oil immediately over the paste. Mix well.

Cut the hard-boiled eggs inot halves. Coat each half well with the paste. Transfer the coated eggs into a flat serving dish.

Garnish with green coriander, & refrigerate. Serve cold.

38. Potato Curry (Aalu Tarkari)

Ingredients:

• 10-12 Potatoes (medium sized)
• ¼ teaspoon Turmeric
• 2 Chilies
• 1 Clove Garlic
• ½ cup Yogurt
• 2 Tablespoon Mustard Oil
• Green Coriander leaves
• 10gms Ginger
• Salt to taste

Instructions:

Boil potatoes, peel and cut into small pieces. Heat oil and add turmeric, green chilies, garlic, and ginger. Fry for 1 minute. Add yogurt, potatoes and salt. Cover and cook gently for 4-5 minutes. Garnish with green coriander leaves.

If desired water can also be added after frying potatoes and boil it for 5 minutes to give it the right consistency.

39. Sekwa Chara (Smoked chicken cooked with spices)

Ingredients:

• 1 kg Chicken, broiler, cut into 6-8 pieces
• Grind together
• 2 Onions
• 2 tsp / 10 gm Garlic (Lasun)
• 1 tsp / 5 gm Ginger (Aduwa)
• 1 tsp / 5 gm Cumin seeds (Jeera)
• 2 tsp / 10 gm Coriander seeds (Sabut Dhaniya)
• Salt to taste
• ½ cup / 100 gm Yoghurt (Dahi) thick
• 1 tsp / 5 gm Garam masala
• 1 tsp / 5 gm Turmeric (Haldi) powder
• 2 tsp / 10 gm Red chilli powder
• 2 Tomatoes, medium pulped
• ½ cup / 100 ml Mustard (Sarson) oil
• 1 cup / 200 gm Clarified butter (Ghyuu)
• 2 tsp / 10 ml Lemon (Kagati) Juice

Instructions:

Wash the chicken pieces well. Make light cuts (about 4 cm) with a sharp knife on each piece. Pat the pieces dry and keep aside. Mix all the ground spices, salt, yoghurt, dry spices, tomato pulp (liquid discarded), mustard oil and clarified butter. Add the chicken and marinate for an hour. Preheat a gas tandoor or a barbecue rack with coal underneath. Roast the chicken pieces, turning frequently and basting with the leftover marinate. When done, the chicken should be dry but avoid scorching it. Serve hot.

40. Shrimp Bhutuwa

Ingredients:

• ½ kg Shrimp, peeled and divined
• 1 cup Red bell pepper, cut in 1-in. strips
• 1 cup Green Peas
• 1 cup Green Onions, cut in 1 in. length
• 3 dried Red Chilies
• 1/2 teaspoon Fenugreek seeds
• 1 teaspoon Turmeric
• 3 Garlic Cloves, minced
• 1 in. Ginger, minced
• 5 fresh Red Chilies, Julienned
• 4 tablespoons clarified butter for stir-frying
• 1/2 teaspoon Ground Black Pepper
• Salt to taste
• 1/2 teaspoon Garam Masala
• 1 tablespoon chopped Cilantro
• Marination:
• 2 tablespoons Mustard Oil for marination
• 1 tablespoon Cumin powder
• 1 tablespoon Coriander powder
• 1 tablespoon Lemon juice
• 2 tablespoons Soya Sauce
• 1 tablespoon Yogurt
• 1 teaspoon cracked Black Pepper
• ½ teaspoon timur (Szechwan pepper)
• Salt to taste

Instructions:

In a large bowl combine shrimps, lemon juice, soy sauce, yogurt, two tablespoons of mustard oil, coriander, cumin, timur, salt and cracked pepper. Toss well to coat thoroughly. Let marinate for two to four hours.

In a non-stick pan heat four tablespoons of clarified butter. Splitter fenugreek till it turns dark. Add dried red chilies, bay leaf, and turmeric; fry for 15 sec. Transfer the marinated shrimps to the pan, stir well to brown on high heat, about a minute or two. Add garlic, ginger, and red chilies; reduce the heat to medium. Stir-fry the shrimp on medium heat until cooked tender, about five minutes. Apply water to moisten, if it starts to burn. Do not overcook the shrimps, or else it will become rubbery. Add green peas, red bell pepper, green onions, stir for two minutes or until vegetables are cooked with crunchy taste.

Sprinkle Garam Masala over the shrimp just before turning off the heat. Adjust seasoning with salt and pepper. Drain excess oil, if necessary. Serve with rice, or roti (whole wheat flat bread).

41. Sikarni (Sweetened yoghurt preparation)

Ingredients:

• ½ kg Yoghurt (Dahi), hung
• 2 tbsp / 30 gm
• ¼ tsp / 1 ½ gm Cinnamom (Dalchini) power
• ½ tsp / 3 gm Green Cardamom (Choti Elaichi) seeds, ground
• 1 tbsp / 15 gm Almonds (Badam) Pistachios (Pista), peeled, finely sliced
• 1 tbsp / 15 gm Raisins

Instructions:

Transfer the yoghurt to a bowl and add sugar. Mix well until the sugar dissolved.
Mix in the cinnamon and cardamom powders. Chill thoroughly and serve in separate bowls with the dry fruits on top.

Note: This is a kind of Srikhand but different in taste. if desired, you can add a little chopped fruit (orange, banana, mango, etc.)

42. Swari (Deep-Fried Bread)

Ingredients:

• 250 gm refined Flour
• Clarified Butter for frying
• Water to make Dough

Instructions:

Knead the flour with just enough water to make a stiff dough. Smear a little clarified butter on the dough & keep aside for a while. Make small balls of the dough & roll them into thin rounds, 6" in diameter. Heat the clarified butter & fry the rounds. Remove immediately; do not brown. Fold them in half & put aside, covered, so that they do not get crisp. Serve hot as an accompaniment.

43. Tareko Alu (Dlicately spiced fried potatoes)

Ingredients:

• ½ kg Patotoes, long ones, peeled
• 1 cup/ 200 ml Mustard Oil
• ½ tsp/ 3 gm Fenugreek seeds
• ½tsp/ 3 gm Turmeric (besar) powder
• Salt to taste
• Grind to a paste:
• 8 Garlic (lasun) cloves
• 1 tbsp/ 15 gm Ginger (aduwa)
• 1 tsp/ 5 gm Black peppercorns

Instructions:

Wash the potatoes and cut diagonally into 6" long pieces. Wash once more and soak in cold water. Heat oil in a heavy-bottomed pan and add the fenugreek seeds. Once they crackle, add the potatoes (drained). Add turmeric powder and stir.

Add salt and cook over a high flame stirring once or twice. Avoid breaking the pieces. Once the outer coat of the potatoes is firm and evenly coloured to light brown, drain excess oil, if any. Add the ground paste, cook over a low flame for 4-5 minutes, stirring occasionally. The paste doesnot have to be brown, only cooked. By this time the potatoes to will be reddish. Serve hot.

44. Vegetable Momo:

Ingredients:

Dough for wrappers:

• 3 cup All-purpose flour
• 1 tablespoon oil
• 1 cup water
• Pinch of salt

Filling:

• 3 cups assorted vegetables (spinach, cauliflower, carrot, green peas, daikon, red pepper, green pepper), finely chopped
• 1 cup onion, finely chopped
• 1/2 cup green onion, finely chopped
• 1/2 cup cilantro, chopped
• 1 teaspoon garlic, minced
• 1 teaspoon fresh ginger, minced
• 1/2 teaspoon timur
• 1/2 teaspoon turmeric
• 1 teaspoon freshly ground black pepper
• 3 fresh red chilies, minced
• 1 cup Nepali cheese (paneer), roughly crushed
• 2 tablespoon clarified butter
• 1/2 teaspoon fenugreek
• 1 tablespoon water-flour mixture (thickening agent)
• Salt to taste

Instructions:

Dough:

In a large bowl combine flour, oil, salt and water. Mix well until the dough becomes homogeneous in texture, about 8-10 min. Cover and let stand for at least 30 min. Knead well again before staging the wrappers.

Filling:

In a non-stick pan heat butter, splitter fenugreek until it turns dark in colour. Add chopped onions and Sautee until slightly light brown. Add turmeric, garlic, ginger, and chilies. Fry it for 30 sec. Put vegetables and stir-fry until slightly soft. Do not over stir-fry the vegetables. Add salt and pepper in the vegetable mixture. Add cheese, green onions and cilantro, mix well. To solidify the vegetable mixture, add one tablespoon of flour-water mixture. Mix the mass over until thickened. Transfer the vegetable filling into a bowl. Cover and keep it at least 1 hour to allow cooling.

Assembly:

Give the dough a final knead. Prepare dough balls. Take a ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm to make it circular. Make a few semi-flattened circles, cover with a bowl. Use a rolling pin to roll out each flattened circle into a wrapper.

For well executed Momo, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming. Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time. Continue until the wrapper attains circular shape. Repeat with the remaining few semi-flattened dough. Cover with bowl to prevent from drying.

For packing hold wrapper on one palm, put one tablespoon of the filling mixture and with the other hand bring all edges together to the center, making the pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling. This holds the key to good tasting, juicy dumplings.

Heat up a steamer, oil the steamer rack well. This is critical because it will prevent dumplings from sticking. Arrange uncooked Momo in the steamer. Close the lid, and allow steaming until the dumplings are cooked through, about 8-10 min. Take the dumplings off the steamer, and immediately serve. To serve, arrange the cooked Momo on a plate dressed with an ample amount of hot tomato achar.

45. Zebre (Sweetened rice rings)

Ingredients:

• 1 ¼ cup / 250 gm rice
• 1 ½ tbsp / 20 gm Cream (Malai) or Butter, fresh
• ½ cup / 100 ml Milk
• 50 gm Molasses (Gur), gound
• Water as needed
• Oil for frying

Instructions:

Pick, clean and soak the rice in cold water for about an hour. Drain and grind to a coarse paste.Add cream/ butter, milk and molasses and mix well. Add water gradually to get a thin consistency. Put aside for 15-20 minutes. Heat oil / clarified butter in a flat-bottomed pan. Place a medium-sized steel bowl upside down in the middle of the oil. When the oil is smoking hot, take one fistful of the batter and pour it slowly all around the bowl to make a ring. Alternatively you can use a coconut shell with a hole, to pour the batter. Cook till it becomes brown in colour; then turn and cook the other side also. The oil must be very hot and the ring should be turned quickly and removed from the oil as soon as it is done. Similarly, make such rings till all the batter is used up. This can be eaten hot or cold.