| Sajha.com Archives | |
| Username | Post |
| Bhunte | Posted
on 15-Nov-03 04:13 PM
Many of us have already expressed how much and what types of Nepali food we do miss. On the other hand, I bet most of you are excellent cooking them. Some expert in mutter-paneer, choyela, momo, gundruk ko jhol, tomator ko achar, ...... etc. Don't you want to share your trade secret of culinary art with we FOSLA who even don't know how to boil water?...lol. Of course you will enjoy more than any thing sharing them. I would like to have full of Nepali Culinary receipe in this thread. I have the receipe for Alu-Cauli curry shared by one friend. ALU-CAULI TARKARI Ingredients- 1 head of cauliflower, 5-6 big potatoes, 1 big onion, 1 bunch of celantro, ½ head of garlic and piece of ginger, 2 spoonful of coriander and cumin, a pinch of turmeric. Fry onion in vegetable oil, when it turns brown in about ten minutes add potatoes and keep on stirring. After ten more minutes, add cauliflower and fry for another five minutes. Add garlic, ginger, coriander, cumin, and turmeric. Three spoonful of salt can be added now. Add a glass of water. Cook in medium heat for twenty more minutes checking and adding a little more water. Garnish with freshly cut celantro. Happy chow! Serves 8-10 people! 
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| porcelina | Posted
on 15-Nov-03 05:52 PM
3 SPOONS OF SALT?? launaa ni.. sabai jaanai lai maarne bhayo bhunte dai le. |
| porcelina | Posted
on 15-Nov-03 05:58 PM
oh.. heres how you make paneer... you'll need milk. as much as you want, and a lemon (or lemon juice). well, boil the milk, and add lemon juice until it starts coagulating. keep stirring, until the milk separates, and you can see clear liquid underneath the solid bits. pour it through a muslin cloth and squeeze all the water out. press it underneath something heavy for about an hour and a half. when it sets, cut it into cubes, and fry them until golden brown. it should keep in the fridge for a week or so. bon appetit! |
| Bhunte | Posted
on 15-Nov-03 06:13 PM
Procelena, 3 spoon salt is not equal to "tin dadu noon". Ke noon dherai bhayo? Hmm...Gore dai also feeling so...lol Nice receipe for paneer! 
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| porcelina | Posted
on 15-Nov-03 06:48 PM
hehe../ i still think its a bit too much for 5 potatoes.. well.. halunus 3 spoons salt.. by the way.. may i make a suggestion?? add a little bit if sugar.. it gives a really nice taste |
| porcelina | Posted
on 15-Nov-03 07:02 PM
is there a nepali cookbook?? |
| Bhunte | Posted
on 15-Nov-03 07:18 PM
5-6big potatoes+1 cauli flower +water lai tin chamcha dhulo noon dherai bhayo ra! hmm ...never tried sugar in tarkari. Nepali cook book ta tha bhayena malai la ke garne... |
| porcelina | Posted
on 15-Nov-03 07:22 PM
ke ho bhunte dai,.. jindago bhaari aaloo cauli khaanu paarla |
| porcelina | Posted
on 15-Nov-03 07:30 PM
hahah.. jindago bhaaye chha.. i meant jindagi |
| Bhunte | Posted
on 15-Nov-03 07:37 PM
huna lai ta afu le pakako kuro tetti swadista hundaina bhanchhan kyare. tara swadilo hat le banayeko aloo-cauli nai ho bhane ta ke tha jindagi bhar tei matra man parne po ho ki!! kaso, procelina? |
| porcelina | Posted
on 15-Nov-03 07:40 PM
maa sutnaa gayi saake.. kehi paani sundinaa |
| DP | Posted
on 15-Nov-03 07:45 PM
Because they thought frying onion,garlic, ginger and cumin power makes the room(and the cloths) smell Indian (that's what Khaires call----smell of spices is Indian smell), some of my friends (BTW they are girls) follow their own "aalu kauli receipe". Here it goes: cut potato and cauli flower. put all of it in a cooking pot, cook it (just like that) and add cooking oil.Add spices later once you pour water in potato and cauli(so that you can minimize the smell of the spices in the room or clothes). I was invited for dinner.That was the worst "aalu kauli" I have ever eaten. |
| Bhunte | Posted
on 15-Nov-03 07:49 PM
DP, but, at the end of the dinner you might have said "it is Great, Thank You!"....lol |
| porcelina | Posted
on 16-Nov-03 03:31 AM
btw, i just noticed.. bhunte dai!! mero naam PORCELINA HO.. PROCELENA LAA PROCELINA HOINAA!!! |
| tabasco | Posted
on 16-Nov-03 04:00 AM
Since you guys seem so much interested in cooking why don't you try this. - http://www.food-nepal.com happy cooking :) |
| ru | Posted
on 16-Nov-03 07:01 AM
and yeh always keep these things inclose proximity: shrimp sauce, red peppers, vinegar, tabasco, ragu sauce, etc... these things were always handy when turning disasters into a "different" taste, esp. red peppers...they overshadow all other shortcommings...my friends used to say "nikai piro banaish" and never "jhur banaish" |
| chipledhunga | Posted
on 16-Nov-03 08:20 AM
Bhunte, thanks for starting this thread. Tyo photo kaha ko ho? Porcelina, do you mind telling us how to use the paneer for tarkari? La ma chahi masu (chicken, khasi, pork) pakaune tarika lekhu hai. Pahila pyaaj ani ek chin pachi tesai ma lasun thapera bhutne. Add the meat and cook it in high heat until most of the water evaporates. Add meat masala, chilly powder, salt, and tomatoes (optional, if you want more gravy) Gradually reduce heat for the first 5 to 10 min, stirring occasionally Continue cooking in low heat, stirring occasionally until the meat is tender. Serve and enjoy :) |
| anamika1 | Posted
on 16-Nov-03 09:43 AM
Hi: Yes, there is a nepali cookbook available. It was compiled from the contributions of the nepali women iving in USA. The best thing about it is that it lists the ingredients available in this country and also spices equivalent to that found in nepal. I myself learnt to make nepali food from the recipes that I found in this book. As like most of us who left home early and had no culinary skills, this book is godsend. And now I can proudly state that I have few nepali varieties under my belt. If anybody is interested, I can find out the price and the contact person who is selling this book. Do let me know. Well, the one thing that I want to say is that u will have invite to me for dinner after mastering the skill of preparing nepali food. What say u? |
| porcelina | Posted
on 16-Nov-03 10:07 AM
i'd like to know where i can get the book from.. and you're welcome to come eat at my place anamika1.. just book your flight from now!! |
| sweetP | Posted
on 16-Nov-03 04:04 PM
Matar paneer banaune tarika: tel ma methi padkaune ani pyaj bhutne, raato or brown bhayesamma. Ani tyasma goldbheda, masala, besar, khursani, lasun, aduwa halera sauce banaune. Ani frozen peas halera ekchin pakaune. Ani tyaspachi paneer halne (mathi bhanejasto fried or non-fried). Ekchin pachi half and half cream halne ra pheri ekchin pakaune. Last me nikalisakepachi dhania halne. Should make a good dinner to eat with rice and some chutney. Time ra amount pakaundai garepachi aafai sikincha :) You can also substitute peas with frozen spinach and it will make a good saag paneer. la hai mitho mitho khaun!! |
| anamika1 | Posted
on 22-Nov-03 03:40 PM
The Nepali cook book is available in bookstores. It is distributed by Snow Lion Publication and is sold for betwwen $ 8.00 or $10. The best thing about this book is that ten percent of the sale goes to the development of Nepali Mandir and the cultural center in Maryland. The book is called NEPALI DELIGHT. Hope this helps :). |
| bhunte | Posted
on 22-Nov-03 06:30 PM
Golveda ko Achhar: ---------------------- 1 pound of cherry tomato 10 timoor (nepali black marich) 1 spoon freshly grounded jinger and garlic 3 long hot green chilly or 2 spoon of hot chilly 1 spoon salt 2 spoon Oil 1 pinch methi 1 pinch jira 1 pinch turmeric power 2 spoon of chopped corianger (Dhaniya) leaves.. Boil the cherry tomato until its outer skin rupture, and drain water (You may roast in wooden fire ash). Transfer the boiled tomato in the blending jar along with timoor, salt, chilly, garlik, aduwa, and salt. Blend the tomato into paste for about 10-15 sec. Transfer the chutney in a big bowl. Heat oil in a pan. Add methi and jira in the heated oil, but besar at the end. Then sizzle over the chutney, add dhaniya leaves and mix lightly with a spoon. You can add dried sukuti on it if available. Serve it with the meal or snacks! Ah ha teemoor parparayo jibro ko tuppai ma... Anamika: I didnt find the book. Do you have a web link?? 
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| chipledhunga | Posted
on 22-Nov-03 09:47 PM
A rather simple receipe from me hai: Afaile experiment garera recently patta laeko yo chahi: Rayo ko saag pakauna: Heat the pan, and then some oil ani rayo ko saag (tukra tukra parera) jhwain parne with just some salt. 5 min jati fry garne. Ali ali tito tito aune mitho huncha. The leaves are still quite crisp. Before that my failed experiment: I had added some khursani ko dhulo and masala (my mom had made it for me mixing jira, dhaniya, ginger powder etc. and was excellent for other meat and veg dishes) and had cooked it for longer. It turned out to be something that looked dark green and tasted spicy but it was like haluwa..fyatta pareko ke |
| putali7 | Posted
on 23-Nov-03 12:16 PM
mmmmmmmmmmmmmmmm I love golveda ko achar.:) thanks bhunte jiiiiiiiiiiiiiii. really appreciate it. |
| chanmati | Posted
on 25-Nov-03 11:59 AM
nice reciepe BHUNTE.........! PAKAYERA KHUWAUNE HOINA..BHANYA...! sanchhai nai affole pakako khanda khanda dimag kharab bhai sakyo. |
| Bhunte | Posted
on 25-Nov-03 12:34 PM
Chanmati ji, it will be my pleasure to serve you. Hamro gaun ma aunus na, ani hajur lai chaurasi benjan le satkar garne chhu. |