Nepali Cooking

Cooking Aloo Tama (Potato with Black Eyed Beans) at home

ALOO TAMA

This is a popular hearty Nepali dish that and is sure to be a winter favourite. Timmur (Nepali Pepper) could be found in shelves of Nepali/Indian grocery store in your capital city.

Ingredients

  • ½ cup (95 g) dried black-eyed beans
  • 2 tbsp cooking oil
  • 1 onion, sliced
  • ½ tsp finely grated ginger
  • 1 small clove garlic, crushed
  • 2 potatoes (300 g), peeled and diced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 chopped tomatoes
  • Pinch of Nepali pepper (timmur)
  • 1 tsp chilli flakes
  • salt, to taste
  • 50 g sliced bamboo shoots
  • chopped coriander, to garnish

 

Instructions

  • Soak black-eyed beans overnight. Drain the water when ready to cook
  • Pour oil into a saucepan and place over medium heat. Once the oil is hot, fry the onion, ginger and garlic until golden. Add the potato and soaked beans to the pan and fry for few minutes, stirring regularly, then add the cumin, ground coriander, chilli, salt & tomatoes. Once you smell the spicy aroma (1-2 minutes), add 1 litre (4 cups) boiling water and simmer until the potatoes and beans are tender. Add the pinch of timmur
  • Add bamboo shoots and simmer until warmed through. If using fresh bamboo shoots, simmer until tender
  • Garnish with coriander and serve.

Enjoy! Namaste

Cook Nepali Style Chicken Chilli at home


So if you have been to Nepal, don’t tell me you haven’t tried chicken chilli at one of the restaurants in Kathmandu or Pokhara or somewhere in between 
It is one of the most famous snacks in Nepal alongside mo:mo, chowmein and thupka. There is nothing much to it, really! Get Chicken Leg fillets, dice and marinate it (overnight is always good) before frying it in a bit of oil. Once cooked, you toss it up with some onion, capsicum, tomatoes on a separate pan alongside some spices, and its ready

Prep time: 20 mins, Cook time: 30 mins

Ingredients
• Chicken Thighs in small cubes (400 gm)
• Capsicum – (Red 1, Green 1)
• Onion (1 small, cut in cube sizes)
• Shallots/Coriander (some to garnish)
• Tomato (1, cut in cube sizes)
• Cumin seeds – (half a tea spoon)
• Ginger-Garlic Paste (1/2 table spoon each)
• Red Chili Paste (1/2 table spoon)
• Tomato Ketchup (4 table spoons)
• Corriander/Cumin powder
• Oil (3 table spoons)
• Salt (to taste)

Directions:
• Marinade the chicken with bit of oil, ginger/garlic paste, salt, chilli paste
• When ready, on low heat fry the chicken until cooked
• On a new pan, start off with 2 table spoon of oil
• Cumin seeds in, alongside the onions
• Salt to taste
• Throw in the chicken, you just cooked on the side
• Put in more ginger/garlic, chilli paste, cumin/coriander powder (all the spices)
• Toss for a while
• Throw in the capsicum, fresh tomatoes & tomato ketchup, and toss for 30 seconds and you are done
• Put in fresh coriander/shallots just before serving

Namaste

Cook at home – khasi ko masu (Nepalese goat curry)

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Khasi Ko Masu – Nepali Style Goat Curry

Khasi Ko Masu (Nepali Style Goat Curry) is one of most loved meat varieties among Nepalese. We love it here at the Hungry Buddha too. Today we wanted to share the recepie with you.

In Nepal, the goat curry is normally cooked with bones, skin and fats instead of just boneless lean meat.

One last thing, the curry is cooked in Pressure Cooker. If you are not using pressure cooker, you will just have to cook the curry longer.

Ingredients (serves 3-4 people)

  • ½ kg Mutton pieces (with bones)
  • 1-2 medium size Spanish Onions (finely sliced)
  • 2-3 medium size Tomatoes
  • 1 tbs Garlic and Ginger paste
  • 3-4 Cloves
  • 3-4 Green Cardamoms
  • 1 Cinnamon stick
  • 3 Bay leaves
  • 1 tsp Fenugreek seed
  • 1 tbs Meat Masala
  • 1 tsp Garam Masala
  • 1 tsp Red Chili powder
  • 1 tsp Turmeric powder
  • 2 tbs Canola Oil
  • Salt to taste
  • Fresh coriander leaves or shallots (to garnish)

Cooking Method

  • heat 2 tbs of oil in pressure cooker and start frying cloves, green cardamom, cinnamon, bay leaves and then fenugreek seed – 20 seconds
  • add onions and fry until it becomes soft and starts changing colour
  • add chopped goat meat & stir around occasionally for 5-6 mins
  • add ginger/garlic paste, turmeric powder and cook further for around a minute
  • add salt (according to your taste), meat masala and red chili powder. Cook it for around 2 minutes with occasional stirring
  • add diced tomato & cook further for around 4-5 mins
  • add garam masala, stir it and add a cup of water
  • put the lid of the pressure cooker and cook it for around 15 mins (around 4 whistles) in low heat (if you are not using the pressure, cook the curry for around 25-30 mins in low heat with lid on)
  • once off the heat, leave it for 10-15 minutes for it to settle
  • garnish with fresh coriander or shallots before serving

Namaste

Do share your experience of cooking with us @ our facebook pages @ Curtin or Belconnen

How to Cook Makai Tareko (Fried Corn) Nepali Style

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Menu item – Makai Tareko

Makai tareko is a Nepali dish of corn kernels sautéed with onion, ginger, garlic and other herbs. It is served with lemon wedge and fresh coriander.

Preparation

  • 1 tbsp olive oil
  • 250g corn kernels
  • Half an onion, chopped
  • 1 garlic glove
  • Shredded ginger to taste
  • 1/2 tsp cumin
  • 1/2 tsp coriander powder
  • Fresh shallots and coriander
  • 1 lemon wedge
  • Salt to taste
  • Chilli flakes to taste

How to cook

  • Heat olive oil in a frying pan
  • Start off by frying onion, garlic and ginger until soft
  • Add corn and fry for 1-2 minutes
  • Add cumin, coriander powder, salt and chilli flakes
  • Cook for another 2-3 minutes
  • Just before serving, squeeze a wedge of lemon and top with fresh coriander and shallots
  • Enjoy!