Let's dedicate this thread for recipe.
I will start with a sweet dish.

Kheer:

Ingredients:
1 litre milk, 1 tbsp basmati rice(washed), 1 cup sugar, 2-3 bay leaves, 5 cardamoms, 4 cm cinnamon, 4 cloves, a pinch of salt, 1 tsp ghee.

For Garnishing:6 almonds(sliced), a handful of raisins, 8 cashewnuts(chopped), a little ghee.

Method:
Heat ghee in a pressure cooker. Add bay leaves.
When they splutter add 2 tbsp sugar. Lower the heat and stir the sugar.
When it gets dark brown in colour, add milk. When the milk comes to a boil, add rice and stir well.

Pressure cook for 10-15 minutes.When cool, mix the rice and milk well with a hand beater.Add sugar and simmer for 5 minutes.Remove from heat.Powder cinnamon, cardamoms and cloves finely, and add to the milk.Stir well. Heat a little ghee and fry the raisins, cashewnuts and almonds lightly.Add to the milk and serve.

...and then you can garnish the "sukuti" with chopped red onion, scllions and cilantro...add lemon juice to taste.

Poonte Ji,
I tried cooking in Oven, doesn't it get burnt and become stiff especially on the outer part. 350 isn't it too hot?

Maduuuuuuuuro, on 350?

350 for making the chicken (good alternative to real sukuti)...

madhuuuuuuuuuuuuuuuuuuuuro...ho ki hoina jasto...for making the actual sukuti from raw meat

ok, vootee-jee...

here's another idea for making real sukuti from scratch, although I too havn't tried it yet...

dry the meat over bbq grill, if you can manage the distance between the source of the fire and the meat to be at leat 4 feet. This may be hard, because most bbq grills are not that tall.

I did that once in Nepal, the "grill" there was a make-shift from a drum (tyo 3-4 feet tall waalaa). Still, that too didn't turn out to be as good as banko aagoma sukaako, with a bamboo mat

Khasi Ko Chwela
Ingredients
600 gm of Mutton
10 gm Ginger Paste
10 gm Garlic Paste
Chilly powder to taste
20 gm Chilly Powder
Salt to taste
40 ml Oi1
10 gm Turmeric Powder
10 gm Coriander leaf
40 gm of Tomatoes
10 gm Garlic Julienne
10 gm Garlic Julienne
10gm Bhanchha Ghar Spices
Preparation Method

Marinate medium pieces of mutton using Salad oil. ginger and garlic paste, chilly powder, cumin powder, Bhanchha Ghar spices, turmeric powder and salt.
Now preserve the above marination for 8 hours.
Grill of Barbeue the meat using skewers till it gets a somked flavor.
After the meat is cooked well, cut it into cubes. Add mustard oil, roasted tomatoes, julienne's of ginger and garlic.
Garnish it with chopped coriander leaves.
Recipe from: Bhanchha Ghar ( While in Nepal, enjoy Nepalese Cuisine at its best !! )

Bhanchha gharko bhanda meetho chhoila: ;) :p

1. marinate the meat (either lumps of boneless pork or mutton) with Worcestershire sauce for a couple of hours.

2. Grill the meat.

3. Cut it into desirable pieces.

4. first add bhuteko jheeraa, poleko raato khursani, and timmur ko dhulo, and leave it for 30 minutes

5. Add regular jeera ko dhulo, khursani ko dhulo.

6. Make a jhol of roasted tomatoes (you can roast the tomatoes by completely wraping them up in an aluminum foil and putting it doirectly above the fire on a regular stove)separately in a blender.

7. Add that tomato jhol to the marinated meat pieces...majjale molne...HAAT le! ;)

8. toriko tel ma tannai methi, sliced garlic ra chireko hariyo khursani furyaune, ani jhwain garne!

9. Add chopped scallions and dhaniya

10. may or may not add lime juice

Thx everyone for good recipes, I will try those sometime soon. Punte dai seems an expert.

Here I have my own version of Butter chicken masala's recipe.

Butter chicken masala

Chicken enough for 2 ppl
Onions chopped 1 big
Tomatoes 1 big
Garlic paste 1/2 table spoon
Ginger paste 1/2 table spoon
Tandoori Paste
Cashew Nuts

1.Marinate chicken in tandoori paste or any other spices along with yogurt and roast.
2.Soak 3 tbl spoon of cashew nuts in water or milk.
3.Heat oil in a wok and fry onions, garlic, ginger, and tomatoes add some spices, turmeric powder and salt and chili.
4.When done you have to make paste of 2 and 3 all together.
5.mix the roasted chicken in the sauce and cook for a while. You may add some tomato sauce on top, and some butter ( I always avoid this)

Butter chicken masala is the combination of butter, chicken, and all the other stuffs comes under masala… so I think if we omit butter then it is chicken masala :)

oh i missed this. you can also fry some chopped capsicum and mix in butter chicken masala.

Poonte Ji,
I'm going to stick with deep fry technique, if not the oven will be fine. So when you meant to fry, let me get this straight.
Fry raw meat till they become crisy brown, is that it?
Oil or no?
Sorry I'm quite amaetur.

"Worcestershire sauce " kya hun tyeou?

poonte dai!

wat is toriko tel?english naam kayho?sesame seed oil?recipe read gardai raal ayo!!!:O dyam which of me fren will be that kind enuf to cook it when i pass them this recipe!!hopefully somoene :oS hehe..

anyways..i got this recipe yest..and well wat luck..i can join the bandwagon here?;oP hehe

its a khuirey dish(most prob greek..since a greek passed it to me ;oP hehe)..but believe me!its nice!:oD

cheese pie

Ingredients:
-2 cups of Romana cheese
-2 cups milk
-1 cup oil
-2 cups Self Raising Flour
-10 eggs
-1 bunch mint (chopped)

Mix them all together and cook in 19% oven(just realised gotta check with the passer of th recipe if % means celcius degrees or the power of the oven :o| i have a feeln its the power!!i mean duh!can anythin cook in 19C?:o| hehe)

And voila its ready when the top part turns brownish(so do check!;oP)

more sharing pls!and oh!pic of the finished dish would be so nice!inspiring?dun u think?;oP..so if its possible...pics pani pls!!!:oD i dun wanna wast me drool on wat i cant see!;oP hehe..dun ask me to imagine!!imagination of mine alik cant be tusted :oS hehe..cos wanna know wat im imaginin now?some round round brown achi with dhaniya garnish..and tomatoes..and a bit of shallots..and lime..wahahahaa..and it doesnt 'look' disgusting?i dun feel disgusted?:O urghh :oS...

good day!:oD
*gone*

anonymous ....
toriko tel = mustard oil
and this oil has a strong smell.

Yummy, I love cheese cake. Here is one recipe for it. :)

Peach Yogurt Baked Cheese Cake

Ingredients:

(a)
- 500g Cream Cheese
- 50g Sugar
- 50g Butter

(b)
- 50g Flour

(c)
- 1 Egg
- 3 Egg yolks

(d)
-150g Yogurt

(e)
- 3 Egg whites
- 70g Sugar
- Pinch of Salt

(f)
- 300g Slices peaches

Process:

1. Cream (a) till light and fluffy
2. Add (b) and mix till well blended.
3. Add (c) and cream till smooth
4. Add (d) and mix till well combined.
5. Whip (e). Mix with the above mixture till well blended
6. Place the thin layer of vanilla sponge cake into 9" round mould. Then place the peach slices on top.
7. Pour the cheese mixture on top. Bake at 160c for 60 mintues.
8. Cool down, put into the fridge for 1 hour and serve.

rahul_vai ko momo recipe->

मीठो म: म : बनाउने शान्दार् तरिका।
चिकेन म:म:
******************
सामाग्रीहरु

१ पाउण्ड् ग्राइन्ड् चिकेन म १ गोटा ठिक्क साइज को प्याज
२ गोटा छ्यापि
अलिकति बन्दा( न राखे नि हुन्छ)
१ पाउन्ड् पीठो (५० ओटा भएको गोलो र्‍यापर्)
मसला-
जिराको धुलो, नून, हल्दी, गरम् मसला,
छ भने दाल्चिनि को धुलो
घिउ वा बटर्

तरिका
***********
1-मासु, अनि गाइन्ड् गरिएको प्याज छ्यापि र बन्दा सहित मुछ्ने मसला हाल्दै। तोरि को तेल छ भने अझ मीठो बासना दिने हुन्छ। घिउ पनि हाल्ने। अझ मुछ्ने।

2-र्‍यापर् को भन्दा नि पीठो मुछेर बनाउदा मीठो हुने हुन्छ। अल्छि न लागे, पीठो मा पानी थोरै हाली मुलायम् हुने गरि मुछ्ने। रोटि बनाउन लायक भए पछि स सानो डल्ला बनाउने( आफ्नो मुख को साइज अनुसार् म: म: बनाउने साइज को डल्ला )।
अनि बेल्ना ले पेलेर रोटि बनाउने, बेल्नाको अभाव छ वा बुढिको डर ले लुकाउनु भए छ भने २ ओटा स्टिलको प्लेटको बिचमा पीथो को डल्ला राखेर बेस्सरि च्यापे नि रोटि बन्ने हुन्छ। अथवा हातैले औलाले थिची थिची पनि बनौन सकिन्छ।

3-अब पीठो को ससानो रोटिमा मासुको डल्ला हल्ला न गरि हाल्ने। अनि अाफ्नो ढंगले म:म: लाई आकार प्रकार दिने।

4- म: म: पकाउने भाडाम हाल्ने।

5-पानी पहिले नै उमाल्ने र उम्लेको पानीमा काँचो म: म; हाले पछि करीब ६ डेखि ८ मिनेट् सम्म ढक्कन बन्द गरेर पकाउने।
तयार भो म: म:

म: म: खाने तरिका।
********************

1-ताततातो सिङ्गो म:म: खाने।
2-असलि स्वाद् म: म: को हुने भएको ले अचार लाइ कम् बिचार् गर्ने।
3- म: म: लाई एक् दिन बासी गरेर (फ्रीजमा हालेर फेरि) भोलि पल्ट हल्का तेलराखेर फ्राइ गरेको म:म: स्टीम म: म्: भन्दा मीठो हुने कुरा ३५ बर्षको अनुभवले बताउंछ।
अस्तु!

savar--> chana_tarkari

म:म: खान नजान्ने मान्छे
-----------------------------
१) जसले म:म: सेलाएर खान्छ, म:म:को तातो झोलले मूख नपोले म:म:को स्वाद थाहै हुदैन ।

२) जसले म:म: फुटाएर झोल भित्र हालेर खान्छ । म:म:मा आफ्नै झोल हुन्छ, फुटाएर छिराउनु पर्दैन, बरु फुटाउदा खेरी यसको असली झोल बाहिर जान्छ ।

३) जसले गफ गर्दै वा साथी कुर्दै म:म: खान्छ, म:म: खाने बेलामा गफ गर्नु हुदैन ।

४) जसले म:म:लाइ ८ मिनेट भन्दा बढी पकाउँछ - धेरै पाक्यो भने प्यात्त गएर म:म:को स्वाद खत्तम हुन्छ

५) जसले म:म:को अचार बाक्लो लेदो वा चटनी जस्तो बनाउँछ । यस्तो बाक्लो लेदो वा चटनी जस्तो अचार मनतातो म:म:को लागी मात्र ठीक हुन्छ, तात्तातो बाफ फुल्ल्ल उडेको म:म:को लागी बेठीक हुन्छ ।

६) जसले चिसो म:म:को अचारमा तातो म:म: डुबाएर खान्छ । अचारमा डुबाउने भए अचार पनि तातो नै हुने गरी ६० डिग्रीसम्म उमाल्नु पर्छ ।

यो टिप्सलाइ ध्यानमा राखे म:म:को स्वाद अझ मिठो हुन्छ । यस्तरी म:म: खान पल्केपछि, आहाहाहाहा, के भन्नु र खै, मुख भरी पानी आयोयोयोयोययो ।

Goodness!
So I'm a total momo khana najanne manche in every sense of the word although it happens to be one of my fav things to eat. How sad it that! I just dont like my momo hot and the sauce has to be cold and kinda thick consistency wise. I always break it into two and dip it in the sauce before I go on with putting it into my mouth. Also, its such a social food so I hate to eat it without people to share it with which means talking and eating. DO I have to change all of this to know how to eat it right?? NOt possible :s ! I like it just the way I do and thats all that there is to it. K bhanchau preeti?

hehe Lemon, that recipe and the rules of eating momo come from our diggaj momo makers / eaters rahul dai and chana dai. They have many yrs of experience as they claim. :)
I have similar habit as yours hehe I can't put the whole hot momo into my mouth, also like thick chutney and talk a lot while eating :D:D

अब म:म: पनि चिसो, अचार पनि चिसो - के खाइ भयो त ? म:म: खाने चम्चाले हो, काँटा र चक्कुले होइन । चम्चालाइ नै चक्कु बनाएर टुक्रा टुक्रा गर्दा म:म:को स्वाद पहिल्यै खत्तम हुन्छ । (ठट्टामा : धन्न चम्चाअधिकारबादि र चक्कुअधिकारबादि संस्थाहरु बनेका छैनन, नत्र यसरी चम्चाले म:म: काटेर चक्कुको अधिकार हनन भयो, त्यस्तो गर्न पाइन्न भनेर चक्कुअधिकारबादिले आन्दोलन गर्न बेर लाउन्न थियो होला, नेपालमा )

भात, भोज वा पार्टीको खाना जसरी पहिला नै तयार गरेर राखेको खानालाइ प्लेटमा हाल्दै थप्दै म:म: खान मिल्दैन । ताजा ताजा पाकेको वा भुटेको म:म: ताजा ताजा खानु पर्ने हुँदा यसलाइ पहिला नै तयार गरेर राखिदैन । पिठो मुछेर राख्न सकिन्छ, किमा तयार गरेर राख्न सकिन्छ तर म:म: पोको पारेर वा पकाएर राख्दा म:म: को स्वाद बिग्रने हुनाले म:म: भनेको बनाउदै पकाउदै खाँदै गर्नु पर्ने खाना हो।

म:म: एक्लै बसेर खानुभन्दा ग्रुपमा बसेर खानु धेरै मज्जा । यस हिसाबले म:म: social food नै हो । तर म:म: खानु भनेको प्लेटमा तयार म:म:लाइ चम्चाले उचालेर पेटमा ठोस्नुमात्र होइन है । बजारमा पाइने तयारी म:म: खाने भए कुरो बेग्लै, नत्र म:म: खानु भनेको कम्तिमा पनि म:म: पोको पार्ने, पकाउने देखि खाने सम्मको समयाबधिलाइ मान्नु पर्ने हुन्छ । यो समयभित्र यथेष्ट गफगाफ, हाँसिमजाक र कुराकानी हुने हुँदा म:म: ले social food को रुप लिने हो । यो यस्तो social हो कि जहाँ औपचारिकताको बाँधहरु प्राय भत्किने गर्छ । सबैले त्यहि पिठोमा हात हाल्छन, सबैले सँगै खान्छन सबै समान रुपमा सहभागि हुन्छन ।

तर तयारी म:म: लाइ टुक्रा टुक्रा पार्दै गफ गर्दै लामो समय लगाएर खानु भनेको म:म:को स्वादको परख गर्नु भन्दा गफ गर्नैको लागि म:म: छान्ने एउटा wrong choice मात्र हो । डेटिङ जाँदा रेस्टुरेण्टमा यसरी म:म: खानेहरु मैले पनि देखेको छु, तर यसरी खाँदा आफ्ना मित्र, जो तातो म:म: छिटो खाइसकेर साथी कुरेका हुन्छन, लाइ कत्तिको बोर हुँदो हो, त्यो हेक्का राख्न म:म: टुक्रा टुक्रा पार्दै गफ गर्दै लामो समय लगाएर खानेले हेक्का राख्न बिर्सेको हुन्छ । दुबैजना वा सबैजना टुक्रा पार्दै खान रुचाउने हुन भने खास फरक पर्दैन ।

अनि आर्को कुरा, जसले तातो नफुटेको म:म: खान्छन, उनिहरु फुटेको म:म:मा कहिल्यै रमाउदैनन । तातो म:म: लाइ एकछिन कुरेर आफुले खानसक्नेजति मनतातो भएपछि खाँदा पनि फुटेको म:म: भन्दा स्वादीलो नै हुन्छ ।

1 1/2 lb (700 g) blade of pork
3 tbsp (60 ml) vegetable oil
8 oz (225 g) onion, skinned and sliced
3 dried red chillies
2 level tsp (10 ml) ground cumin
5 ml ( 1 level tsp) ground cinnamon
15 ml (3 level tsp) ground coriander
2 garlic cloves, skinned and crushed
1 level tsp (5 ml) salt
freshly ground pepper
142 g (5 oz) natural yogurt

1. Cut the pork into 3.5 cm (1 1/2 inch) cubes, discarding skin, bone and excess fat.

2. Brown the meat, a little at a time, in the hot oil in a large saute pan, then remove.

3. Lightly brown the onion in the residual oil. Halve the chillies, remove the seeds and chop the flesh finely.

4. Add the chillies to the pan with the spices and cook for 1 minute. Stir in 300 ml (1/2 pint) water with the remaining ingredients and bring to the boil.

5. Replace the meat, cover the pan tightly and simmer for about 1 1/4 hours, until the pork is tender. Adjust seasoning.

*******************************************
* 2 lbs. lamb, cut into 1-in. pieces
* 2 tablespoons freshly cracked black pepper
* 1 teaspoon turmeric
* 2 tablespoons lemon juice
* 2 tablespoons musturd oil for marination
* 2 tablespoons soy sauce
* 1 teaspoon fenugreek seeds
* 5 fresh chilies, julienned
* 1 tablespoon garlic, minced
* 1 tablespoon ginger, minced
* 4 tablespoons musturd 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 in 1-in. length for garnish

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

In a non-stick pan, heat four tablespoons of musturd 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.