Sukuti: Mero tarika...

If it's a plain, non-previously "masaalaa-ed" sukuti...

--Pan fry it dry, plain; or, you can also boil it to make softer
--While it's still warm, beat it into little pieces, with some of them becoming almost "dhulo"; if you don't have a "khal" or a silouta, try to chop the sukuti into as small pieces as possible with a bigger butcher knife.
--Mix the dhulo with a mixure of timmur, jeera ko dhulo, khursani ko dhulo, and salt
--Add a liberal amount of fresh garlic paste.
--Tori ko tel ma, methi ra chireko hariyo khursani furyaune, ani jhanne.
--Add fresh lemon/lime juice according to taste

This is saandheko sutkuti...if the sukuti is "pre-masaala-ed", like some of the ready made ones are, then you may want to be careful in adding jeera and chilli powder. Do so according to taste.

dadicated to all shrimp and seafood lovers :D

"salt baked shrimp"

ingredients: 1/2 pound medium-large shrimp ,1/2 teaspoon baking soda ,2 tablespoons cornstarch,150ml peanut /olive oil,1 tablespoon minced fresh chilies ,1/2 cup chopped white onion.

method:
1). Place the shrimp and baking soda in a bowl and mix well to coat. Allow to rest for at least 20 minutes.
2). boil 2cups water and 1tsp salt over high heat. Add the shrimp and water-blanch for 10 seconds. And run cold water through them for another 10 seconds .
3). Place the shrimp in a dish, sprinkle with cornstarch to coat them lightly, and shake off excess. Heat the peanut oil, and place the shrimp for oil-blanch for 1 minute. Turn off the heat, remove with the strainer, and drain.
4). heat 1 tsp oil again , Add 1/2 teaspoon salt ,onion and the chilies and stir for 45 seconds. Add the shrimp and stir, make sure they are well coated, for 1 minute. They should be dry and crusted. Turn off the heat, transfer to a heated platter, and serve
:D

Custard

1. Measure 25g (two tablespoons) of custard powder in a bowl.
2. Add 1/4 cup milk from 500 ml milk to make a smooth paste.
3. Boil the remaining milk with three heaped talbespoons of sugar.
4. Remove from heat, add the paste and cook again for two to three minutes, stirring continuously to avoid burning. Let it cool & your delicious custard is ready.

okay my shrimp recipie..it is easy and simple

Devien the shrimp, heat olive oil in the pan, saute the crushed garlic, after that put the clean shrim in the pan, sprinkle some chillie falkes, squeez the lemon,some salt, cook it for 5 minutes.( you should never cook shrimp for longer time ) and sprinkle fresh parsley and the shrimp is ready......

orzo with shirmp... i got this recipie from google, and it so yummy...this food is good for a change...and it is italian food...

ORZO RISOTTO.

1 packet of uncooked orzo
Asparagus
Shrimp
One-cup chicken stock
One crush garlic
Pepper, ½ cup Parmesan cheese
6 tablespoon of butter

boil asparagus in the hot water, then cut it in 4 inches. Heat the pan and melt butter, cook the shrimp until it turns brown, take the shrimp out and sauté the crushed garlic in the pan until it turns golden brown, pour one cup of chicken stock, bring it to boil and pour one packet of uncooked orzo, add some salt and black pepper while cooking keep on stirring and adding water for more than 8 minutes, lower the heat and put the parmesan cheese and add the shrimp, asparagus, and serve hot.

Preety,
The recipe for the Sukuti is only for the paste. How about the process involved in the drying of the meat itself?
Poonte Ji,
Your recipe is confusing. Where do I start. Do I take raw meat and fry it, boil it and then cut into small pieces? Boiling.........? Doesn't that make a curry instead. Isn't Sukuti dry in reality?
Thanks

Frying............Is that frying without oil? How does that work?
If you're talking in terms of meat in Nepal, that's different. The meat int he West is all pumped with hormones, water and chemical. So it doesn't work exactly like in Nepal.

mmmmmm..muaahhhhh,I lovvvvve custard
nails thankz for da recipe,i hope it works..;;)

That's for already-dried sukuti. Boiling makes it softer and easier to cut if you don't have a "khal" to crush it.

Making sukuti from raw meat takes at a few days...you are better off buying the ready-made, which we get in the market aplenty these days.

Sikaar khelne permit chha bhane bolaam ke re malai pani, and I can help you make sukuti from scratch. Two bottles of Grey Goose on me! I love camping out too! :D

Harey! Fry the ready-made, DRY sukuti in oil...PLAIN, without any masalas.

OK Poonte Ji,
Thanks
How about the drying the meat. Is it OK in Summer or it's going to be infested with bugs? How many days to dry? How's the humidity work witht the preocess.
Sorry I don't don't cause I'm a Buddhist.

I don't hunt

does anyone have simple and easy recipe for artichoke ,plez? Once or twice I bought it but I didn’t dare to cook , I don’t even know how to cut it :-) but i'm still wondering how it tasts .

तेसो भए त नजाने गामको बाटै नसोधम, कि कसो? :D

अनि फेरि…मासु खान त खानु हुन्छ नि तपाईं? :s

Normally, they dry the raw meat over wood fire, in about 3-5 distance, overnight for the initial "drying". Then, हाम्रो गाउँमा चईं, दाउराको चुलो माथि झुन्ड्याउँथ्यो, for as long as it wasn't eaten.

बेला बेलामा चटक्क चुँड्याउने, अनि तेई चुलोमा पोल्ने, अनि नुन खुर्सानीमा चोपरे क्वाप्प मुखमा हाल्ने। अनि घुटुक्क कोदोको तीन पानी घुट्क्याउने। ;)

Tyra buini!

Artichoke is not Nepali food, so, simple khaire tarika:

You normally eat it's heart only. Throw away all the "pattra pattra" pareko outside part, which is almost whole of what you buy as artichoke in supermarkets.

And then you fry it for a few minutes in butter, add salt n pepper. This is the simplest, and I like it the best this way.

More complicated way ma, you can make various kinds of sauce separately and add artichoke hearts into it.

Poonte Ji,
Can you dry the meat in Oven? I heard it was possible.

Beside Jerky, what's a PLAIN DRY MEAT called? Where do I find it?

:)

Hajur, Vhootee-jee, I have tried that beofre, but it didn't turnn out to be as good as drying in the wild.

Aekdam madhuuuuuuuuuuuuuuuuuuuuuuuro heat ma...like ho ki hoina jasto...leave the meat in the oven for hours. The problem is, it's not easy to assess the meat's readiness in the oven as it is over wood fire in the wild.

Anyway, home-made chicken ko sukuti chai you can make in the oven:

-- Get boneless chicken and boil it first
-- tear the chicken apart into stripes
-- marinate the stripes with a masala mix of garam masala dhulo, dhulo khursani, garlic & ginger paste, salt, little bit of timmur
-- then deep fry the pieces until it hardens and becomes dark brown
-- or, you can put it in the oven, 350 degree heat, for about 20-25 minutes

Deep fry is better-tasting, though.

Thank you ! punte daa :D
it looks real easy recipe ..i'll try it . google ma khojyo kasto kasto complicated repice bhanchha hai ani dikka lagi sakya thyo hehehe..

hahaha punte daa madhuuuuuuuuuuuuuuuuuuuuuro re
yea it should be madhuuuuuuu....................ro nai ke nabhae paakchha hehe once i tried to dry "gundruk" in oven.. bhare ta paake chha po. :D