All posts tagged: spices

Crunchy salad mix – Nepalese style

I’ve got no name for this dish. But it’s my mum making and its super yum. And best of all, its so easy. What you need: 1 cup julienned carrots 1/2 cup julienned white raddish 2 cup chopped cabbage 1/2 cup chopped onions 1/2 cup chopped tomatoes 1/3 cup chopped coriander 1/3 cup peas 1/2 lemon 1 tblspoon fenugreek seeds 1 tblspoon sesame seeds 1 tblspoon sweet chilli sauce 2 fresh green chillies chilli powder salt Preparation Soak the fenugreek seeds overnight. Dry roast the sesame seeds and grind it on a pestle. Then mix all the ingredients together, squeeze some lemon, salt and chilli powder to get some kick in. Then toss. That’s it! Fresh as spring! This would be perfect to go alongside a bbq or grill.  

Methi ko Achaar

My mum is currently over in Australia living with us for a few months. And while she is having a ball taking care of her first granddaughter, I am trying to take advantage of her presence in my kitchen and take note of any of her Nepalese/Newari cooking. This particular pickle doesnt just burst with flavours, it literally explodes! And a big hit on the table. As with most of the Nepalese recipes on this site, I warn you, its not for the faint hearted as this one is spicy!  (My Nepalese brothers and sisters craving for more spice, you are welcome 😀 ) Here we go: Roast & grind the seeds: 1 tablespoon fenugreek seeds 1/2 teaspoon thyme seeds 1/2 teaspoon sesame seeds Roast them all and grind them in a pestle Heat 1 tablespoon oil in frying pan. To that, add in 3 cloves of garlic and about a 1cm of garlic sliced, 3 dried chillies broken into small pieces, a pinch of turmeric. Remove from heat, once the garlic is slightly charred. (Keep your exhaust …

Tofu and Shiitake Mushroom Stir-Fry

Making a vegetarian dish is always a challenge in our kitchen. And being so accustomed to preparing spicy Nepalese food, creating a dish that does not use loads of turmeric, or cumin or loads of chillies is also always a challenge. But I nailed this particular dish without the heavy use of the usual himalayan spices. This was the tofu and shiitake mushroom stir fry recipe that I found on the bon appetit website. To be honest, this was my second attempt. (Let’s not remember how the first attempt went… *sigh*) I don’t think its worth detailing the recipe again as I followed the method word to to word on this site: http://www.bonappetit.com/recipe/stir-fried-tofu-and-shiitake-mushrooms-in-spicy-black-bean-sauce I followed the recipe ditto except: used 950gm *3 gms of regular firm tofu doubled the rest of the ingredients forgot the leek also forgot the cilantro, so added some baby peas for some ‘color’. The name of the recipe says “spicy” but honestly it wasn’t. My 4 year old nephew ate it without hesitation. I had guests ask me for the recipe, so seems like it was …

Nepalese chicken curry

Nepalese Chicken Curry

I am often asked what a typical Nepalese meal is like. And my answer is simple – Lots of rice and curry, needless to say with lots of spices. I thought I would share this Nepalese style chicken that I made for dinner today and is quite a regular one in every Nepalese kitchen. What you need: 6 chicken drumsticks – skin removed, each chopped into 3 pieces, washed and drained 1 large onion – sliced 1 large tomato – sliced 1 cup green peas 1/2 cup carrots diced Usually there is coriander to garnish but I am not too fond of it, so I never add it 🙂 2 fresh red chillies vegetable oil all the usual nepalese spices – cumin powder, chilli powder/flakes, turmeric powder How its done: Heat up a saucepan or a crockpot, add about 4 tablespoons of oil. Add a teaspoon of tumeric. Once the oil has heated add in fresh chopped chillies along with the chilli flakes (we love it hot!) and the onions as well. Then goes in …

Creating History with Fish Curry

I am sort of a disastrous chef. But that does not stop me from trying to cook. This time, I attempted the dreaded Fish Curry – Nepalese style. And guess what, for a change, it was not disastrous – with my mum’s help, of course. When following my mum’s recipe… umm, sorry…there is no recipe. I call it going by “ratio and proportion” and instincts. That’s primarily because she didn’t really learn these recipe from a book. It was merely passed down to her and she watched and learnt. I am expected to do the same, which is incredibly hard but this a proof that I made it!  And this is my attempt to document my victory 😉 And just like that, I made history in my kitchen with my first ever fish curry! Thank god for creating mums & skype. Ready, Set, Done!