KitchenRecipes.com

Ethnic

Recipe#10915

Title: Nepalese

Date: Fri, 28 Aug 1998 22:02:50 -0500

From: c645849@showme.missouri.edu

Message-Id: <199808290302.WAA04891@bonkers.taronga.com>

Subject: Tulsi's Collection of Nepalese Recepies

Tulsi's Collection of Nepalese Recepies

Grilled Chicken Chili (Spicy Grilled Chicken in Tomato-Garlic-Ginger Sauce)

1.5 lbs. chicken breasts, skinned, boned

3 dry whole red peppers

1 teaspoon garlic, minced

1 teaspoon ginger, finely grated

2 red chilies, minced

1 cup onions, finely chopped

1 cup tomatoes, chopped

1 teaspoon freshly ground black pepper

1 teaspoon cumin powder

1 teaspoon coriander powder

1/2 teaspoon turmeric

1/2 cup green onion, cut in 1-in length

Salt to taste

2 tablespoons mustard oil

1 cup chicken broth

1 cup Nepali yogurt

1/2 cup onions, roughly chopped

1 teaspoon cumin seeds

1 teaspoon timur

1 teaspoon pepper corn

2 fresh red peppers

1 tablespoon clarified butter

Salt

In a blender combine all the marinating ingredients to form smooth

paste. Pour the marinating paste over the chicken in a large bowl.

Mix well, cover, and let marinate for at least four hours. Grill

the marinated chicken on a charcoal grill, occasionally turning

until cooked through, about 7 min. Cut grilled chicken into 1-in

strips.

In a sauce pan heat 2 tablespoons of mustard oil. Fry dry whole

red peppers till dark. Add turmeric and stir for 15 sec. Add

onions, sautee in medium heat till brown. Add garlic, ginger, red

chilies, cumin, coriander, black pepper, and salt to the onion

mixture. Fry for 30 sec, and add tomatoes and chicken broth. Lower

the heat and let the tomato-onion mixture simmer for 10 min till

it thickens. Transfer grilled chicken strips to the sauce, stir

well. Cook for another 10 min to evaporate excess liquid so that

the chicken pieces are coated with the sauce. Adjust seasoning

with salt and pepper. Garnish with green onions. Serve with rice,

or roti.

Chicken Zucchini

1 lb. chicken breasts, skinned, boned, and cut into 1-in pieces (or lamb)

2 cups zucchini, cut into 1-in long strips

1 cup red bell pepper, cut into 1-in long strips

1 cup onions, sliced

1 cup chicken broth

1 cup yogurt

1 teaspoon garlic, minced

1 teaspoon ginger, finely grated

1 teaspoon fenugreek

1 tablespoon cumin powder

1 teaspoon turmeric

1 teaspoon chili powder

1/2 teaspoon ground black pepper

2 tablespoons clarified butter

Salt to taste

1 tablespoon mustard oil

2 tablespoons cilantro, finely chopped

Salt and pepper chicken pieces. In a non-stick pan heat one

tablespoon of mustard oil, brown chicken till ¾ way cooked,

and set aside. Drain the oil, and heat clarified butter, splitter

fenugreek till dark. Add onions and sautee till light brown. Add

turmeric, cumin, garlic, ginger, and chili powder. Stir for 1 min

in low heat. Add zucchini and red bell pepper to the onion mixture.

Stir-fry till wilting occurs. Transfer browned chicken, mix well

for 2 min. Add yogurt and chicken broth to the chicken mixture.

Increase the heat to high and thicken the sauce, about 10 min.

Garnish with chopped cilantro. Serve with roti, or rice.

Chicken Eggplant

1 lb. chicken breasts, cut into 1-in pieces (can be substituted with lamb)

3 cups eggplant, cut into 1-in long, 1/4-in strips (soaked in

cold water for 30 min, and subsequently air-dried)

1 cup onions, sliced

1 cup chicken broth

1 cup chopped tomatoes

1 teaspoon garlic, minced

1 teaspoon ginger, finely grated

1 teaspoon fenugreek

1 tablespoon cumin powder

1 teaspoon turmeric

1 teaspoon chili powder

1/2 teaspoon ground black pepper

2 tablespoons clarified butter

Salt to taste

2 tablespoons flour

Oil for deep frying

2 tablespoons cilantro, finely chopped

In a large bowl mix eggplant, salt, pepper, and flour. Deep-fry

eggplant till lightly crisp. Drain well on paper towel.

In a non-stick pan heat clarified butter, splitter fenugreek till

it turns dark. Add onions, and sautee till light brown. Put

turmeric, cumin, garlic, ginger, and chili powder. Stir for 1 min.

Salt and pepper chicken pieces and transfer to the onion mixture.

Brown chicken thoroughly in medium heat. Add tomatoes and chicken

broth.

Cook the chicken mixture for 10 min. When the sauce is thickened

well, transfer eggplant to the pan. Fold eggplant into the chicken

mixture. Cook in low heat till the excess liquid is evaporated

off. Garnish with chopped cilantro. Serve with roti, or rice.

Lamb Spinach

1 lb. Lamb, cut into 1/2-in cubes (can be substituted with chicken)

2 lbs. Fresh spinach, torn in small pieces

2 cups onions, finely chopped

1 teaspoon fenugreek seeds

1 teaspooon cumin powder

1 teaspoon coriander powder

1/2 teaspoon turmeric

1/2 cup Nepali yogurt

1 cup lamb broth

1 teaspoon chili powder

1 tablespoon garlic paste

1 tablespoon ginger paste

1 teaspoon ground black pepper

2 tablespoons clarified butter

Salt to taste

In a large bowl mix lamb meat with salt, pepper, cumin, coriander,

turmeric, and chili powder. In a non-stick sauce pan heat clarified

butter, splitter fenugreek until it turns dark. Add onions and

sautee till brown. Put garlic and ginger paste, and stir for 1

min. until the aroma of roasted garlic comes out. Transfer the

coated meat to the onion mixture. Stir and brown well. Add yogurt

and broth.

Simmer in low heat till the lamb meat is tender and the sauce has

thickened up.

Increase the heat to medium, and begin adding spinach in batches.

Let each batch of spinach wilt down before adding another batch.

Increase the heat to high to evaporate all the excess liquid.

Adjust seasoning with salt and pepper. Serve with roti, or rice.

Lamb with Musturd Greens

1 lb. Lamb, cu into 1/2-in cubes (can be substituted with chicken)

2 lbs. Fresh mustard greens, torn in small pieces

2 cups onions, finely chopped

1 teaspoon fenugreek seeds

1 teaspoon mustard seeds

1 teaspooon cumin powder

1 teaspoon coriander powder

1/2 teaspoon turmeric

1/2 cup Nepali yogurt

1 cup lamb broth

1 teaspoon chili powder

1 tablespoon garlic paste

1 tablespoon ginger paste

1 teaspoon ground black pepper

2 tablespoons clarified butter

1 tablespoon dill weed

Salt to taste

In a large bowl mix lamb meat with salt, pepper, cumin, coriander,

turmeric, and chili powder. In a non-stick sauce pan heat clarified

butter, splitter fenugreek and mustard seeds until they turn dark.

Add onions and sautee till brown. Put garlic and ginger paste,

and stir for 1 min. until the aroma of roasted garlic comes out.

Transfer the coated meat to the onion mixture. Stir and brown

well. Add yogurt and broth. Simmer in low heat till the lamb meat

is tender and the sauce has thickened up.

Increase the heat to medium, and begin adding mustard greens in

batches. Let each batch of the greens wilt down before adding

another batch. Add chopped dill weed, stir well. Increase the

heat to high to evaporate all the excess liquid. Do not over cook

the mustard greens. Adjust seasoning with salt and pepper. Serve

with roti, or rice.

Lamb-Stuffed Cabbage

1 lb. Minced lean lamb

1/2 cup onions, finely chopped

1/2 green onions, finely chopped

1 cup cooked rice

2 teaspoons dill weed, minced

1 teaspoon garlic paste

1 teaspoon ginger paste

3 fresh red chilies, minced

1/2 teaspoon turmeric

1 teaspoon cumin powder

1 cup Nepali cheese (panner), roughly grated

1 teaspoon ground black pepper

1 teaspoon flour

1 egg

2 tablespoons melted butter

1 head fresh cabbage

Salt to taste

1 cup chopped onions

2 cloves garlic

1/2 in. ginger

1 cup chopped tomatoes

1 teaspoon mustard seeds

1 cup yogurt

1 cup rich lamb broth

2 tablespoons clarified butter

1 teaspoon chili powder

2 tablespoons green onions for garnish.

In a large bowl combine all ingredients except cabbage. Mix well,

cover, and refrigerate for I hour. In the mean time, core the head

of cabbage, boil in salted water till soft. Separate into leaves,

and keep in cold water. Remove the thick veins as necessary.

Spread a cabbage leaf on cutting board, place 2 tablespoons of

filling, fold sides, and roll up. Hold the loose end of the leaf

with small bamboo sticks. Repeat with other leaves. Rub butter

on the stuffed rolls and stack in a steamer. Steam till the stuffing

is cooked through, about 10 min. Transfer the steamed rolls to a

large plate.

For sauce, in a non-stick sauce pan heat 2 tablespoon of clarified

butter, splitter mustard seeds. Add onions and sautee till brown.

Add garlic, ginger, and chili powder, and fry for 1 min. in low

heat.

Add tomatoes, broth, and salt and pepper. Simmer the tomato mixture

until the sauce thickens, about 15 min. Transfer the stuffed cabbage

rolls to the sauce and heat through, frequently turning, about 5 min.

Garnish with chopped green onions. Serve with tomato chutney.

Chicken Bhutuwa (Spicy Nepali Stir-Fried Chicken)

1.5 lb. Chicken, black and white, cut into 1-in pieces (or lamb or shrimps)

5 garlic gloves, minced

1 in. ginger, minced

3 fresh red chilies, minced

1 tablespoon cumin powder

1 teaspoon turmeric

1 tablespoon mustard oil

1 cup green onions, cut in 1 in. length

4 tablespoons mustard oil

1 teaspoon ground black pepper

1/4 teaspoon cinammon powder

5 cloves

1 teaspoon fenugreek

Salt to taste

In a large bowl combine chicken, 1 tablespoon of mustard oil,

turmeric, cumin, chili powder, salt and pepper. Toss well to coat

thoroughly. In a non-stick pan heat 4 tablespoons of mustard oil.

Splitter fenugreek till it turns dark. Add cloves and fry for 15

sec. Transfer the coated chicken to the pan, stir well to brown.

Add garlic, ginger, and red chilies. Stir-fry chicken in medium

heat until cooked through. May need water to moisten, if it starts

to burn. Add green onions and cinnamon, stir for 2 min. Adjust

seasoning with salt and pepper. Serve with stir-fried vegetables

and rice, or roti.

Creamy Chicken

2 lbs. Chicken breast, cut into 1-in. strips

4 cloves garlic

1 in. ginger

3 fresh red chilies

1/2 cup almonds

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 tablespoon mustard oil

1 bay leaf

1 in. cinnamon stick

5 cloves

5 green cardamoms, crushed

2 cups onions, finely chopped

1 cup yogurt

1 teaspoon freshly ground pepper

Salt to taste

4 teaspoons clarified butter

1 tablespoon chopped cilantro for garnish

Grind garlic, ginger, chilies, almonds, coriander and cumin seeds

with water to form paste. Salt and pepper chicken. Heat one

tablespoon mustard oil in a non-stick pan, and brown chicken.

Transfer chicken to a bowl. Drain and clean the pan, heat clarified

butter. Add cinnamon stick, cloves, bay leaf, and cardomoms. Fry

for 30 sec., and add onions. Sautee the onions till brown. Transfer

the almond paste to the onion mixture. Stir for about 2 min. till

the oil separates. Add yogurt, mix well to a consistent mixture.

Transfer the browned chicken to the yogurt sauce. Cook in low heat

till chicken is tender and the almnd sauce is thickened. Garnish

with chopped cilantro. Serve with roti, or rice.

Ground Lamb Sekuwa (Nepali Grilled Ground Lamb)

1.5 lbs. Minced lamb

1/2 cup finely chopped onions

1/4 cup finely chopped green onions

2 tablespoons finely minced dill weed

1 teaspoon garlic, minced

1 teaspoon ginger, minced

3 fresh red chilies, minced

1/2 teaspoon turmeric

1 teaspoon roughly crushed black pepper

1 egg

1 tablespoon flour

Salt to taste

Bamboo skewers (pre-soaked in cold water for 30 min.)

Melted butter for basting

Combine lamb and all other ingredients in a large bowl. Mix well,

cover, and refrigerate for an hour. This allows the ingredients

to fully develop their delicate flavors.

In the mean time heat charcoal grill, clean the grill surface

thoroughly to avoid the sticking problem. Take 1/2 cup of lamb

mixture on palm, and mold into 3-in. long sausage. Insert a

pre-soaked skewer through the sausage. Repeat with the remaining

lamb mixture. Generously brush all lamb sausages with melted

butter.

Grill the sausages, occasionally turning and basting with butter

until cooked through, about 10 min. Take off the grill and brush

the cooked sekuwas with butter before serving. Arrange the sekuwas

on the bed of

rice pilaf and tomato-cucumber salad. Goes well with chili-cilantro

chutney.

Lamb Sekuwa (Nepali Grilled Lamb)

1.5 lbs. Lamb, trimmed, and cut into I-in. cubes

Melted butter for basting

Bamboo skewers (pre-soaked for at least 30 min. in cold water)

2 tablespoons lemon juice

4 tablespoons mustard oil

1 cup onions, roughly chopped

1 tablespoon cumin seeds

1 teaspoon coriander seeds

1/2 teaspoon turmeric

3 fresh red chilies

1 teaspoon pepper corn

1 teaspoon timur

2 cloves garlic

1 in. ginger

1 tablespoon fresh dill weed, chopped

1 cup celery, chopped

1 tablespoon soy sauce

Salt to taste

1/4 cup green onions, cut in 1-in. length

In a blender combine all the marinade ingredients to form marinade.

In a large bowl mix lamb meat with the marinade. Marinate for at

least 6 hours.

Fire up a charcoal grill. Clean the grill surface thoroughly.

Thread the marinated lamb cubes into skewers. Do not overcrowd

the pieces. Grill the skewered lamb cubes, frequently turning and

basting with melted butter until cooked medium-rare. Take off the

grill and brush the cooked sekuwas with butter before serving.

Arrange the sekuwas on the bed of rice pilaf and stir-fried

vegetables. Sprinkle chopped green onions over the sekuwas.

Chili-cilantro chutney makes an ideal condiment for the sekuwas.

Chicken Sekuwa (Nepali Grilled Chicken)

2 lbs chicken breasts, skinned, boned, cut into 1-in cubes (or large shrimps)

Melted butter for basting

Bamboo skewers (pre-soaked for at least 30 min. in cold water)

2 cup Nepali yogurt

1 tablespoons lemon juice

2 tablespoons mustard oil

1 cup onions, roughly chopped

1 tablespoon cumin seeds

1 teaspoon coriander seeds

1/2 teaspoon turmeric

3 fresh red chilies

1 teaspoon pepper corn

1 teaspoon timur

2 cloves garlic

1 in. ginger

1 tablespoon fresh dill weed, chopped

1 cup celery, chopped

1 tablespoon soy sauce

Salt to taste

1/4 cup green onions, cut in 1-in. length

In a blender combine all the marinating ingredients to form a

marinade. In a large bowl mix chicken with the marinade. Marinate

for at least 6 hours.

Fire up a charcoal grill. Clean the grill surface thoroughly.

Thread the marinated chicken cubes into skewers. Do not overcrowd

the pieces. Grill the skewered chicken cubes, frequently turning

and basting with melted butter until cooked through. Take off the

grill and brush the cooked sekuwas with butter before serving.

Arrange the sekuwas on the bed of rice pilaf and stir-fried

vegetables. Sprinkle chopped green onions over the sekuwas.

Chili-cilantro chutney makes an ideal condiment for the sekuwas.

Lamb Chhewyala (Marinated Grilled Meat)

2 lbs. 1-in. thick lamb chops (can also be substituted with chicken)

2 tablespoons lemon juice

1 tablespoon mustard oil

1 teaspoon freshly ground black pepper

Salt to taste

1 tablespoon cumin seeds

3 red chilies

3 cloves garlic

1-in ginger

1 teaspoon turmeric

3 tablespoons mustard oil

1 teaspoon fenugreek

10 cloves garlic, thinly sliced

1 tablespoon mustard oil

1/2 cup green onions, cut in 1-in. length

In a large bowl combine 2 tablespoons of lemon juice, 1 tablespoon

mustard oil, 1 teaspoon of ground black pepper, and salt. Coat

lamb chops with the above mixture, set aside for 30 min. Grill

the meat until cooked through. Cut into 1/2-in. cubes.

In a blender combine cumin seeds, chilies, 3 cloves of garlic,

ginger, and turmeric with 1 tablespoon of oil to yield smooth paste.

In a bowl mix the garlic-ginger paste with the meat, gradually

pouring 2 tablspoons of mustard oil, toss it well to coat thoroughly.

Cover and set aside for 10 min. to marinate.

To garnish, in a non-stick pan heat 2 tablespoons, splitter fenugreek

till it turns dark. Add garlic slices and fry till light brown.

Pour the oil mixture over the marinated meat. Add green onions.

Toss the whole mixture well. Serve with stir-fried vegetables and

rice.

Sesame Lamb Chhewyala (Sesame Flavored Marinated Grilled Meat)

2 lbs. 1-in. thick lamb chops (can also be substituted with chicken)

2 tablespoons lemon juice

1 tablespoon mustard oil

1 teaspoon freshly ground black pepper

Salt to taste

1 cup roasted sesame seeds

1 tablespoon lemon juice

1 tablespoon cumin seeds

3 red chilies

3 cloves garlic

1-in ginger

1 teaspoon turmeric

4 tablespoons mustard oil

1 teaspoon fenugreek

10 cloves garlic, thinly sliced

1 tablespoon mustard oil

1/2 cup green onions, cut in 1-in. length

In a large bowl combine 2 tablespoons of lemon juice, 1 tablespoon

mustard oil, 1 teaspoon of ground black pepper, and salt. Coat lamb

chops with the above mixture, set aside for 30 min. Grill the meat

until cooked through. Cut into 1/2-in. cubes.

In a blender combine roated sesame seeds, cumin seeds, chilies, 3

cloves of garlic, ginger, and turmeric with 1 tablespoon of lemon

juice and 2 tablespoon of oil to yield smooth paste. In a bowl mix

the garlic-ginger paste with the meat, gradually pouring 2 tablspoons

of mustard oil, toss it well to coat thoroughly. Cover and set aside

for 10 min. to marinate.

To garnish, in a non-stick pan heat 2 tablespoons of mustard oil,

splitter fenugreek till it turns dark. Add garlic slices and fry till

light brown. Pour the oil mixture over the marinated meat. Add green

onions. Toss the whole mixture well. Serve with green salad.

Nepali Meat MOMOs (Nepalese Meat Dumplings)

3 cup All-purpose flour

1 cup water

Pinch of salt

1 lb ground lamb or chicken (beef is not eaten in Nepal, the world's

only Hindu nation)

1 cup onion, finely chopped

1/2 cup green onion, finely chopped

1/2 cup cilantro, chopped

1 teaspoon garlic, minced

1 teaspoon fresh ginger, minced

1/2 teaspoon timur

1/2 teaspoon turmeric

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon freshly ground black pepper

3 fresh red chilies, minced

1 cup Nepali cheese (paneer), roughly crushed

2 tablespoon clarified butter

Salt to taste

In a large bowl combine flour, salt and water. Mix well, knead

until the dough becomes homogeneous in texture, about 8-10 min.

Cover and let stand for at least 30 min. Knead well again before

stugging the wrappers.

In a large bowl combine all filling ingredients. Mix well, adjust

for seasoning with salt and pepper. Cover and refrigerate for at

least 1 hour to allow all ingredients to impart their unique flavor.

This also improves the consistency of the filling.

Give the dough a final knead. Prepare 1-in. dough balls. Take a

ball, roll between your palms to spherical shape. Dust working

board with dry flour. On the board gently flatten the ball with

your palm to about 2-in circle. Make a few semi-flattened circles,

cover with a bowl. Use a rolling pin to roll out each flattened

circle into a wrapper. For well excecuted MOMOs, it is essential

that the middle portion of the wrapper be slightly thicker than

the edges to ensure the structural integrity of dumplings during

packing and steaming. Hold the edges of the semi-flattened dough

with one hand and with the other hand begin rolling the edges of

the dough out, swirling around a bit at a time. Continue until

the wrapper attains 3-in diameter circular shape. Repeat with the

remaining few semi-flattened dough. Cover with bowl to prevent

from drying.

For packing hold wrapper on one palm, put one tablespoon of filling

mixture and with the other hand bring all edges together to the

center, making the pleats. Pinch and twist the pleats to ensure

the absolute closure of the stuffed dumpling. This hold the key

to good tasting, juicy dumplings.

Heat up a steamer, oil the steamer rack well. This is critical

because it will prevent dumplings from sticking. Close the lid,

and allow steaming until the dumplings are cooked through, about

10-15 min. Take the dumplings off the steamer, and immediately

serve. To serve, arrange the cooked MOMOs on a plate dressed with

tomato achar.

Nepali Vegetable MOMOs

3 cup All-purpose flour

1 cup water

Pinch of salt

3 cups assorted vegetables (spinach, cauliflower, carrot, green peas,

mustard greens, green pepper), finely chopped

1 cup onion, finely chopped

1/2 cup green onion, finely chopped

1/2 cup cilantro, chopped

1 teaspoon garlic, minced

1 teaspoon fresh ginger, minced

1/2 teaspoon timur

1/2 teaspoon turmeric

1 teaspoon freshly ground black pepper

3 fresh red chilies, minced

1 cup Nepali cheese (paneer), roughly crushed

2 tablespoon clarified butter

1/2 teaspoon fenugreek

1 tablespoon water-flour mixture (thickening agent)

Salt to taste

In a large bowl combine flour, salt and water. Mix well, knead

until the dough becomes homogeneous in texture, about 8-10 min.

Cover and let stand for at least 30 min. Knead well again before

stugging the wrappers.

In a non-stick pan heat clarified butter, splitter fenugreek until

it turns dark. Add chopped onions and sautee until just slightly

light brown. Add turmeric, garlic, ginger, and chilies. Fry for

30 sec. Put vegetables and stir-fry until slightly soft. Do NOT

over stir-fry the vegetables. Salt and pepper the vegetable mixture.

Add green onions and cilantro, mix well. To solidify the vegetable

mixture, add one tablespoon of flour-water mixture. Mix the mass

over until thickened. Transfer the vegetable filling into a bowl.

Cover and refrigerate for at least 1 hour to allow cooling..