Pulao

Ingredients:
11/2 cups long grain basmati rice
11/2 cups  green peas
11/2 tablespoon ghee or butter
6 cloves, 4 whole cardamoms
2 stick cinnamon ( Can substitute with 1/2 tablespoon ground cinnamon)
1/2 teaspoon turmeric powder
2 cups hot water
1 large onion, sliced fine.
4 oz. green onions.

How to make Pulao:

1.Fry sliced onion till brown and keep aside for garnishing.
2.Wash and soak the rice for about 30 minutes.
3.Drain.
4.Heat ghee in a heavy bottomed pan, add cloves, cinnamon and turmeric for a minute.
5.Add rice and salt to taste and fry gently for a few minutes, stirring constantly.
6.Add green peas, green onions and hot water and mix thoroughly.
7.Turn rice into rice cooker and cook until rice is done and liquid absorbed.
8.Serve garnished with fried onion.
9.If You like sweet rather than salty, can skip the salt and add 1 teaspoon raisins, 1 teaspoon, cashews, other nuts of choice.

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Thukpa

What is Thukpa?

Thukpa is boiled noodles, filtered and mixed with vegetables or meat items. Thukpa is also called Thokpa or Thuppa. It is very popular in Kathmandu and Mountain region of Nepal. It is eaten mostly during winter. Thukpa is noodles dipped in very hot soup, so it is good in cold places. It keeps you warm. 

It has its own chili dipped vinegar source. People prefer hot and spicy tomato achar with this item too. Thukpa is eaten generally for Khaja at noon or meals in night.   

Utensils

Big pan 2

Spatula 1

Bowl for serving

 

Ingredients

Rice noodles (Spaghetti) -1 lb

Chicken Broth- 6 cups

Grilled chicken breast, cut into very thin 1/8 inch slices -1/2 lb

Carrot- cut in cube 1/2 cup

Red bell pepper cut in cubes -1/2 cup

Cooking oil -1 tablespoon

Salt and pepper, as needed

Chopped cilantro (to garnish) -1 tablespoon

 

Ingredients for Soup Paste

Garlic-ginger paste 1 teaspoon

Red Chili Pepper-2 fresh

Tomatoes -1/2 cup

Fresh cilantro minced -1 tablespoon

Cumin seed-1 teaspoon toasted

Turmeric -1/2 teaspoon

Peppercorn Szechwan (timur)-1/2 teaspoon

Asafoetida (Hing) powder- 1/16 teaspoon

Lime Juice- 1 table spoon freshly squeezed

 

How to make Thukpa 

• Boil half liter water in a big pan.  When the water starts having bubbles add the Spaghetti.
• In the same time take a blender and mix all soup paste ingredients into a thick paste; reserve in a small bowl.
• When the spaghetti is soft take it off the heat and soak the excess water.
• Wash the spaghetti in running cold water.
• In a sauce pan heat cooking oil; add soup paste, fry for about 30 seconds
• Add chicken broth and mix well.
• Bring to a boil; set heat to low and cook for a few minutes; adjust seasoning with salt and pepper.
• Add all vegetables into the soup mixture; cook for a few minutes or until tender.
• Add the Spaghetti in the mixture
• You may add more broth if a soupier consistency is desired.
• Adjust seasoning with salt and pepper.
• To serve, pour soup broth into a serving bowl and add grilled chicken slices and cooked rice noodles.

Serve immediately.

 

Add hot chili sauce or tomato achar to the soup if you desire spicy soup broth.

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Anarsa (Nepali Rice Bread)

What is Anarsa?

Anarsa is a type of rice cookie which is very popular in Nepal. It is generally made during Nepalese festivals. It is offered as Prasad to God too. Anarshas are made mainly during Tihar or Deepawali. Anarsha made of mixture in about equal proportion of rice flour and sugar, hence it is sweet enough to call Mithai. The sesame seeds on the top adds different flavor to it. The ingredient mixture of rice flour, sugar and ground dry fruits are kept overnight to mix properly. Making of Anarsa is two days process, if you want to make it all at home.

How to make Anarsa

Utensils
Big pan for frying - 1
Spatula - 1
Plate - 2
Big bowl - 1

Grinder - 1

Ingredients 

Rice soaked for a few hours - 3 cups
Ghee (Melted unsalted butter) -1 cup
Sugar - 3 cups
Cardamom (ground) - 1 tablespoon
Almond nuts (ground) - 1/4 cup
Cashew nuts (ground) - 1/4 cup
Ghee (Melted butter for frying) - 2 cups
Lemons: 4 to 5
White sesame seed- half cup

Method

Day I

• Grind soaked rice and sugar.
• Add ground cardamom, cashew and almond and mix it well.
• Put the mixture as it is to stay overnight, the mixture gets moist next morning.

Day 2

• Draw few drops of lemon juice in a bowl.
• Take a plate and spread some sesame seed and some dried ground rice on it
• Take a small ball out of the moist mixture. 
• Dip you figures into the lemon juice, gently spread the ball (in the plate of sesame seed and rice) into the shape of a cookie with your lemon wet figures.
• Heat oil in a big pan until it starts steaming (make it real hot).
• Drop Anarsha into the oil
• Change sides and let it fry one at a time until it becomes golden brown
• Take the Anarsha out when it is golden brown and stack it one on top of other (Place on a sheet of paper towel to absorb excess oil)
• Place it to be cool. 

When it gets cool, Anarsha is ready to serve! Enjoy it.

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Aloo Jeera

What is Aloo Jeera?
 Aloo Jeera or Jeera Aaloo is Cumin flavored stir-fried potatoes. Alu Jeera is  the perfect side dish to your quick Indian meal

Ingredients

• 200 gm: Potatoes
• 50 ml: Oil
• 10 gm: Cumin seeds
• 20 gm: Ginger
• 30 gm: Garlic
• 10 gm: Turmeric
• 20 gm: Red chilli powder
• 100 gm: Tomatoes
• 05 gm: Garam masala
• 20 gm: Coriander powder
• 10 gm: Coriander leaves
• Salt to taste


How to make aloo jeera?

• Boil potatoes and dice them. 
• Chop onions, garlic, ginger, coriander and the tomatoes. 
• Heat oil and sauté cumin seeds until they crackle. Add garlic and ginger and sauté until golden. 
• Stir in chopped ginger and add the potatoes. 
• Sprinkle turmeric and chilli powder and stir.
• Add tomatoes and simmer for about 5 minutes.
• Serve hot with coriander leaves. 

Sukuti Sadheko

What is sukuti?

Sukuti is the Nepali word for dry meat (jerky). Sukuti is either consumed directly or charbroiled and spiced as an appetizer or snack or mixed with other ingredients and served as side dish such as in sukuti ko achar, which is a side dish, usually with tomato sauce.

Ingrediants: 

• 1 lb. lamb, buff or goat meat, cut into thin ¼" slices   (substitute any other red meat)
• 3 teaspoon onion paste 
• 1 tablespoon garlic of garlic paste 
• 1/2 tablespoon ginger paste  
• 1/2-1 tablespoon chili powder (adjust) 
• 1 tablespoon cumin powder
• 1 tablespoon coriander powder  
• 1 teaspoon turmeric powder 
• 1 tablespoon black pepper powder

How to make Sukuti (Sadheko sukuti)

• Combine all the ingredients to form seasoning paste.
• Coat meat slices with paste and allow to marinate for at least 6-8 hours, overnight preferred. 
• Set oven to ~ 175 degrees Fahrenheit .Lay seasoned meat with some space between the slices on a baking sheet.
• Allow drying for about 4-6 hours, frequently turning the slices, until the meat is dry and crisp in texture. The drying time may vary.
• Serve as an appetizer with dip, or stir-fried with vegetables or sauce

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Samosa

What is samosa?

Samosa is one of the most popular snack in India. The popularity of Samosa's has caught on in many western countries. Many westerners shop the Indian and Pakistani restaurants in their neighborhoods for samosa's.

Making Samosa is quite easy and requires two main steps. First make the dough for the pastry and then the filling is inserted in the dough shaped like a samosa and fried in hot oil.


Ingredients required to make samosa

•  1 Cup all purpose flour
•  2 tsp Butter
•  1/2 Cup chopped onions
•  1 Cup boiled, peeled and chopped potatoes
•  1/2 Cup green peas
•  1 Green chili (optional depending on taste)
•  1/2 tsp Ginger (optional)
•  1/4 Cup chopped cilantro leaves
•  1/2 tsp Red chili powder
•  1/4 tsp Baking soda
•  Salt to taste
•  Oil for deep frying

How to make samosa?

• Boil, peel and chop the potatoes.
•  Make a liquid of water and all purpose flour in a bowl.
•  Take two tablespoons of oil in a pan and heat it.
•  Add onions and chopped green chilies to it. 
• (green chilies are optional, depends on how hot you want your samosa to be.)
•  Add green peas to it after frying for two minutes.
•  Cook for 3-4 minutes and add ground ginger, salt, red chili powder and chopped potatoes as the final ingredient.
•  Mix above ingredients well after turning off the heat.
•  Mix up all purpose flour, salt, baking soda and butter and make strong dough.
•  Make small balls of the dough and roll into thin circles of 5-6 inches.
•  Cut into half with the help of knife.
•  Smear liquid of all purpose flour and water on the sides and shape into cones.
•  Fill the cooked potato mix in the cones and close the sides.
•  Now heat the oil in a frying pan and when it is hot enough, put the samosa's in it. (Do not put samosa for frying when oil is not hot enough or oil will be soaked by samosa and ruin the taste. Oil must be hot before
• frying the samosa.
•  Fry them on medium heat till they turn golden brown.
•  Samosas are ready to be served. Serve hot with sauce or chutney.

Kulfi

Ingredients:
4 cups milk
8 tsp. sugar or to taste
1/2 tsp. ground green cardamom seeds (chotti elaichi)
1tbsp. skinned pista (pistachios), thinly sliced
1tbsp. skinned badam (almonds), finely ground (optional)


How to make Kulfi:

• Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.
• Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding.
• Now add the sugar, nuts and cardamom seeds, stir well, allow to cool.
• Pour the mixture into Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours.
• To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.

Chana Masala

Chana masala is a popular vegetable dish in Indian,  Pakistani & Nepalese cuisine. The main ingredient is chickpeas. It is fairly dry and spicy with a sour citrus note. The dish is found throughout South Asia.

Ingredients:
15 oz can of chick peas

1 medium onion (chopped)
1 small tomato (chopped)
1 teaspoon garlic paste
1 teaspoon chana powder (alternate: curry powder)
½ teaspoon lemon juice
½ teaspoon black pepper
1 green chilli
1 teaspoon ghee or butter
Salt to taste

How to cook Chana Masala
1 Heat ghee on medium heat in pan.Sauté onions until light golden brown.
2 Add garlic, pepper, chilli and chana powder. Stir for few minutes.
3 Add chickpeas, salt, lemon juice and tomato.
4 Simmer for 8-10 minutes on low heat.
5 Serve hot with rice or roti.

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