Dashain Special Recipe By Kumar Chalise

न्यूजलाईन्स् मिडिया संवाददाता
प्रकाशित मिति : २०७५ आश्विन २७ गते, शनिबार ०९:५६
  1. Dashain Ko Dhakani Maasu

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

Prepare mis-en-place. Arrange all tools and equipment’s. Marinate local fish fillets with lemon juice, turmeric powder and salt. Set aside for 15 minutes. Heat three tablespoons of mustard oil in a pan and shallow fry fish pieces on both sides until slightly browned.

Heat remaining oil in the same pan; add methis, whole red chilies, cook for a few minutes till seeds crackle. Add ginger paste, garlic paste and cook again for a moment. Add chopped onions and cook until slightly brown in colour.

Add local nepali style spices paste. Stir and cook masala until oil starts separating. Add two cups of water and salt bring to a boil and then add fried fish.  Cook on a low heat until fish is cooked and oil starts floating on top.

Remove and garnish with chopped coriander leaves and serve hot with accompaniments.

 

 

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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

  1. Trim neuro, wash thoroughly and blanch it.
  2. Wash potato, boil and peel them.
  3. Boil tomatoes and remove the skin.
  4. In a bowl, mix all the ingredients except oil, fenugreek seed

and turmeric powder.

  1. Heat the pan,add oil and when it reaches to smoking point

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

  • 1 lemon, peeled
  • 2 kiwis, peeled
  • Wheatgrass handful

Instructions

  1. Run everything through your juicer. Ball up the wheatgrass into a little knot before putting through the appliance for the biggest juice yield. If you like other fruits you can add but no salt.

 

Safety:
Maintain Hygiene and Aware of kitchen safety rules like cut, burn, fall, handling electronic and gas range

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