This is a moderately spicy curry. If you’re sensitive to heat, cut back on the chilies.
For 6-8 pax.
Ingredients
3 Tbs. Raw Mustard oil
3 cups finely chopped onions (from 2 medium onions)
1/2 cup plain nonfat nepali yogurt, at room temperature
20gm minced fresh ginger
20gm minced garlic
1 to 2 hot fresh green chiles minced
1500gm goat meat, fat removed
10gm. ground coriander
25 tsp. ground cumin
3/4 tsp. turmeric
4 large size tomatos can whole peeled tomatoes, chopped, with their juices
1/2 cup chopped fresh dhaniya leaves; more for garnish
2 tsp. white salt; more to taste
60gm tsp. garam masala (homemade paste from whole garam masala)
Dhakani rice – for accompaniments
Heat the oil in heavy bottomed kasudi, wide pan set over medium-high heat. Add the onions and stir to coat them with the oil. The onions should have begun to brown at the edges. Reduce the heat to medium and cook, stirring occasionally, until the onions are a rich brown, another 10 to 12 min. lower the heat if necessary so the onions caramelize but don’t burn.
Meanwhile, put the yogurt in a small bowl, stirring until it’s creamy. And mix well.
Add the ginger, garlic, and chilies to the onions. Cook over medium heat, stirring frequently, for 2 min. so they meld with the onions. Add all the goat meat and cook, stirring occasionally, until they lose their raw color and begin to brown, 5 to 6 min. Lower the heat to medium low and add the coriander, cumin, turmeric. Cook for 2 min., stirring frequently and scraping the bottom of the kasudi.
Add the tomatoes and their juices, the yogurt mixture, and the salt. Stir well, cover with a tight-fitting lid, and bring to a boil. Lower the heat and simmer until the meat is cooked through, 50 to 55 min. Remove from the heat and taste for salt.
To serve, sprinkle on the garam masala, transfer to a serving dish, and garnish with more chopped cilantro.
Chef Tips
You can freeze this curry, in which case you shouldn’t add the garam masala and cilantro garnish until you’re ready to serve. Thaw the curry in the fridge and reheat over low heat. Transfer to a serving dish and sprinkle with the chopped cilantro.
Sundarijal ko (Fish tiuon) Jhol
Prep Time: 20-25 minutes Cook time: 15 minutes
Serve: 3- 4
Ingredients
800gm slice Local fish – fresh cold water river fish
3 medium onions
2 small tomatoes
2 bunch of coriander
25gm seasoning nepali style spices
10gm Whole garam masala
2 liter stock
Tattoo chuira for accompaniments
Gidro Ko khalpi for accompaniments
1 Lemon
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NEURO KO ACHAR
Recipe card no. 01
Preparation time 30 minutes
No.of servings 20
Portion size 30 gm
Ingredients. Quantity
Neuro 500gm
Potato 160gm
Tomato 50gm
Roasted sesame powder 75 gm
Green chilly (chopped) 15 gm
Lemon juice 30ml
Coriander leaf (chopped) 10 gm
Salt 1tbs
Mustard oil 45ml
Fenugreek seed 1tbs
Turmeric powder 1tsp
Method of preparation
and turmeric powder.
add fenugreek seed and turmeric powder.
6.Mix them all thoroughly.
7.Serve the pickle in a bowl.
Jamarako juice
Wheat grass help detox the body and also has alkalizing effect on the body which helps to restore its natural PH. Wheat grass is also a good source of B vitamins, Beta carotene and amino acids. Grass loose wrinkled and sagging skin.
Ingredients
Instructions
Safety:
Maintain Hygiene and Aware of kitchen safety rules like cut, burn, fall, handling electronic and gas range