Nepali Food

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

beer on us – all march @ the hungry buddha curtin & belconnen

The Hungry Buddha is celebrating the month of March with some Beers 🙂

There is plenty of reason for us to celebrate the month of March here in Canberra. The biggest being, we will be welcoming the pleasant weather AUTUMN. The summer was long, and you might have been kicking in the couch for a while with a nice cold beer.

Where as in Nepal, in the month of March, we celebrate the festival of colour, HOLI.


So, we decided that we celebrate the month of happiness in Canberra & Nepal by treating you with a beer when you book online & use code “NEPALI BEER” for the month of March.

There is only one condition  though, its only one beer per person per booking.

So lets welcome Autumn with family and friends at the hungry buddha, and your first beer is on us! Booking is a must.

Namaste 🙂

 

 

Celebrate Valentines Month @ The Hungry Buddha

For the month of February, enjoy a three course dinner for two with a glass of wine each for only $75! Celebrate the valentine’s month with us 🙂

This is what’s included –

  • Entrée – mo:mo & chicken chilli
  • Mains – aloo tama & khasi ko masu served with large rice & naan
  • Dessert – nepalese rice pudding each
  • Wine – foundstone shiraz or foundstone semillion sav blanc

We will endeavor to cater for any allergies, please let us know beforehand. Anything extra will be charged as per the price in the menu.

Bookings essential. Offer valid until end of Feb 2017 across our both venues, Curtin & Belconnen

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

Christmas and New Years Trading Hours 2017

xmas

Its nearly December, yep! Here are our trading hours for Christmas and New Year 2017.

This is applicable to both our venues in Curtin & Belconnen.

  • Dec 18 – Closed (Staff X-mas Party)
  • Dec 24-26 Closed (Christmas)
  • Dec 31 – Jan 2, 2017 Closed (New Years)

We wish you a Merry Christmas and Happy New Year 2017

Namaste & Dhanyabad for another awesome year!

The Hungry Buddha Team

Curtin & Belconnen

 

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

The Hungry Buddha, Belconnen – Opening Late Oct 2016

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The Hungry Buddha coming to Canberra’s north!

If you live Northside and love Nepalese food, you’re in luck. You’ll soon be able to enjoy The Hungry Buddha’s fresh chicken mo:mo’s, gently spiced daal bhat and village-style goat curries a little closer to home.

We’re opening a second Hungry Buddha restaurant in Belconnen in October 2016. Watch this space for more news and updates.

We are now open in BELCONNEN [8/9 Luxton St Belconnen ACT 2617 ] (02) 6147 7326  🙂

Namaste

Cook at home Nepali style chicken curry – himalaya khukura

HIMALAYA

Prep Time : 20 mins    Cook Time : 25 mins     Serves : 4-6

INGREDIENTS

  • 1 kg Chicken thigh, cut into pieces
  • 2 onions, finely diced
  • 4,5 cloves of garlic finely diced
  • 1 tbsp Ginger, finely grated
  • 2 medium tomatoes, chopped
  • 1/2 tsp turmeric powder
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1/2 tsp chilli powder
  • 4 cloves
  • Little cinnamon stick
  • 3 green cardamoms
  • 1 bayleaf
  • 1/2 tsp cumin seeds
  • 4 tbsp olive oil
  • Salt to taste
  • chopped coriander to garnish

METHOD

  • Heat the oil in the pan & add the cumin seeds and fry for about 15-20 secs. Add the chopped onions and fry the onions till they become light pink and soft.
  • Add the chicken pieces and salt to taste. Fry until the chicken become light brown.
  • Add the ginger garlic, cloves,cardamom, cinnamon and bay leaf fry stir for another 3 mins
  • Now add turmeric powder, chilli powder, cumin powder, coriander powder and mix well with the chicken and cook for 3-5 mins,
  • Add the tomatoes and then lower the heat and cover the pan and cook for 10 mins. No need to add water at this stage as the chicken and tomatoes will leave water.
  • Depending on how much gravy you prefer, try adding a little water. The Himalaya Khukura should be done in another 5 mins.
  • Just before you serve, garnish it with chopped coriander!

Lachhu Thapa

If you want to see more of our dishes, click here to check out our Menu- http://thehungrybuddha.com.au/dine-in-menu/

 

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!