NEPALI KHANA SET/ DAL BHAT TARKARI

NEPALI KHANA SET/ DAL BHAT TARKARI

Tuesday, December 19, 2023

Dal-bhat-tarkari (Nepali: दाल भात तरकारी) is eaten throughout Nepal. Dal is a soup made of lentils and spices. This is served over boiled grain, bhat—usually rice but sometimes another grain—with vegetable curry, tarkari and there is also an option for meat. Condiments are usually small amounts of extremely spicy chutney (चटनी) or pickle (achaar, अचार) which can be fresh or fermented. The variety of these is staggering, said to number in the thousands. Other accompaniments may be sliced lemon (nibuwa) or lime (kagati) with fresh green chili (hariyo khursani). 

Nepali AALU GOBI :

1. 2 tsp Olive OIL
2. 1/4 tsp Fenugreek Seeds
3. 1/2 tsp Turmeric
4. 2 Dry Red Chilli
5. 1/2 cup Chopped  Onion 
6. 4 medium size potato 
7. 1/3 cup Green spring Onion Finely Chopped
8. 1/2 Cauliflower   (GOBI)
9. 2 tsp Fresh Ginger/Garlic Paste
10. Salt to Taste 
11. 1/3 Cumin Powder
12. 1 tsp Red Chilli powder
13. 1/2 cup tomatoes
14. coriander leaves for Garnish.

 Nepali Chicken meat:

1. 2 tsp sunflower Oil
2. Black peppercorns, mace, cinnamon, cloves, brown cardamom, tejpatta.
3. 1/4 tsp Cumin Seeds
4. 1/ 3 cup Chopped Onion 
5. 4 Green Chilli
6. 1/3 tsp Turmeri Powder
7. 1kg chicken meat
8. 1/3 cup Green spring Onion Finely Chopped
9. salt to test
10. 1 tsp Red Chiili Powder
11. 1/3 Coriander Powder
12. 2 tsp Fresh Ginger/Garlic Paste
13. 1/2 cup tomato puree 
14.  coriander leaves for Garnish.

Nepali Daal/ Black Lentils: 

• 800ml Water
• 200 gram Black Lentils
• 1/4 cup Chopped Onion 
• 1/3 tsp Turmeric Powder
• salt to test 

Tarka

• 2 tsp ghee
• 1/4 tsp Cumin Seeds
• 1/3 Himalayan Herb Jimbo  dried leaves of a local onion species - (जिम्बु)

Nepali Tito Karela ko Achar: 

1. 4 tsp OIL
2. 1/3 Mustard seeds
3. 1/3 tsp Turmeric Powder
4. 1 cup chopped Bitter Gourd (tite karela)
5. 1/4 cup Onion
6. 3 tsp Sesame Seed Powder 
7. 1/3 Red Chilli fleck
8. 2 tsp Lapsi Powder - Nepalese Hog Plum
9. Salt to test 

Nepali Spinach saag ( Palango ko saag)

1. 1 tsp oil
2. 1/3 Mustard seeds
3. 1/4 tsp Fenugreek Seeds
4. 2 Dry red chili
5. 1/4 tsp Ginger longly chopped 
6. 1/4 Onion Finely Choped 
7. 1/3 Tomato Finely Chopped 
8. 1/2 kg -500 gm Spinach saag
9. 1/3 Healthy Foods: Health Benefits Of Asafoetida Or Hing
10. Salt to test

Nepali Khana (HOW TO COOK RICE) :-)

400 gm Rice 

600 ml water

2 tsp ghee

Recipe - Jhaaneko Kaalo Maas ko Daal - (झानेको कालो मास को दाल)

Recipe - Jhaaneko Kaalo Maas ko Daal - (झानेको कालो मास को दाल)

Friday, October 15, 2021

 

The Black gram is highly prized pulse corp grown all over warm temperature and sub-tropical temperature area of Nepal. 

Botanical  Name -  Phaseolous mungo L., Vigna Mungo

Black gram Common names - They are also known as Urad Daal, Urad Beans, Black Lentil or Maas ko Daal.  The  seed color of Maas varies according to types. The types with shining black, green and dusky black colors are grown in Nepal.  The dusky seeded type is regarded as the best type   -  (source - An introduction to Nepalese plants - Regmi)

1 cup split black Urad beans, with skins
1 tablespoon finely julienned fresh ginger plus 1 1/2 teaspoon minced
Salt to taste
1/2 teaspoon ground turmeric
1/8 teaspoon Szechwan pepper (timmur)
3 tablespoons clarified butter (gheu)
2 to 3 dried red chilies, halved and seeded
1/2 teaspoon Himalayan herb (jimbu)
A generous pinch ground asafetida
2 large cloves garlic, thinly sliced

Directions
Combine the beans, minced ginger, salt, turmeric, Szechwan pepper, 1 tablespoons of the clarified butter, and 3 1/2 cups of water in a deep, heavy pot (or falaam ko taapke - फलाम को ताप्के).  Bring the mixture to a quick boil over medium-high heat, uncovered, stirring occasionally to make sure the beans do not boil over or stick together.  Cook for about 20 minutes.  Reduce the heat to low, cover, and simmer gently until the beans are tender and have doubled in volume, about 55 minutes.  If necessary, all more water to attain a soupy consistency, and simmer 5 more minutes.  Remove the pot from the heat and set aside.

In a small skillet, heat the remaining 2 tablespoons of clarified butter over medium-high heat.  Add he chilies and jimbu, and fry until light brown and fragrant, about 5 seconds.  Add asafetida, then immediately add he julienned ginger and garlic, and fry until crisp, about 10 seconds.  Immediately pour the entire mixture into the daal and stir well.  Cover and allow the seasoning to develop for 5 minutes.  Transfer the daal to a serving dish and serve hot.  The daal will thicken if not served at once, so reheat it with 3 to 4 tablespoons of water if it needs to be warmed again.

Makes 4 to 6 servings

Rayo ko Saag

Rayo ko Saag

 

Ready to serve mustard greens

Here is my recipe for making a delicious "Raayo ko Saag" - it has simple ingredients and quick preparation.  Enjoy one of the most liked winter vegetable of Nepal.

Ingredients

2 to 3 bunches fresh mustard greens (about 2 pounds)

3 tablespoons mustard oil (or any oil of your choice)

¼ teaspoon ajowain seeds

2 dried red chilies, halved and seeded

2 medium clove fresh garlic, minced

1 ½ teaspoon minced fresh ginger-garlic

Salt to taste

Directions

Tear the mustard greens into bite-sized pieces. Rinse the torn mustard greens in cold water. Drain and reserve.

Heat the oil in a heavy saucepan over medium-high heat, until faintly smoking. Add the ajowain seeds and dried chilies and fry until lightly browned and fragrant, about 5 seconds. Add the mustard, garlic, ginger and salt. Cover the pan and cook, stirring occasionally, until the greens become tender and most of the liquid evaporates, 10 to 12 minutes. Transfer the greens to a serving dish and serve immediately. Makes 4 to 6 servings.

Mula ko Thepe Achaar (Smashed radish pickle-salad)

Mula ko Thepe Achaar (Smashed radish pickle-salad)

Mula ko Achaar is very popular Nepali cuisine, and essential part of the Nepali food culture. There are various varieties, and ways to make the Mula ko Achaar, from freshly made salad, cooked pickle to fermented one. This Mula ko Thepe Achaar (smashed radish pickle-salad) is very simple to make… it’s simply smashing radish with some spices in Silauto (Mortar and Pestle). This is fresh and simple, and its flavor makes your mouth drool. You can eat this as starter or a side dish with Roti and Nepali Khana set (dal-bhaat-tarkari).

Fresh radish in market

Here is my version Mula ko Thepe Achaar.

Ingredients

1 medium size Radish
2 medim size Tomatoes (or better few cherry tomatoes)
1 small Onion
2 Green Chilies
½ tsp of Cumin seed
½  tsp  of Szechuan pepper (Timur)
A pinch of Turmeric powder
1 clove of Garlic
1 tbs of Roasted Mustard oil
Lemon/Lime
Salt

Method

Wash the radish properly with clean water. (Note: Do not peel of the skin- that’s where all the sharp pungent peppery flavors are, including crisp crunchy texture)

Cut the radish into large chunky wedges.

Radish cut into wedges

In a small pan, roast the cumin seed and Szechuan pepper until they start to release the aromatic smoke.

Transfer them into the mortar (or Silouto), add salt (according to your taste) and turmeric powder and grind them together using pestle. Add green chilies and garlic, and grind them.

Spices for Achaar (salt, roasted cumin seed and szechuan pepper, turmeric, chilies)

Put the radish wedges and smash them using pestle until they shreds as shown in the picture below. Cut the tomato into four wedges and slice the onion. Add tomato wedges and onion in the mortar and gently smash together.

Smashed radish wedges with spices

Squeeze half a lemon juice and add a tbs of roasted mustard oil. Mix them together using spoon and sprinkle some coriander leaves before serving.

Mula ko Thepe Achaar

 https://www.thegundruk.com/mula-ko-thepe-achaar-smashed-radish-pickle-salad/

Tomato Pickle with Radish Seeds and Spices

Tomato Pickle with Radish Seeds and Spices

 This pickle made from uncooked tomato, radish seeds and spices is simply delicious. The hint of nutty flavor comes from roasted radish seeds, and uncooked tomatoes give fresh and crunchy texture to the pickle. Newari community is the only ethnic group I have found to use radish seeds in making pickle. My college friend introduced me to this pickle and provided the recipe. It’s very simple and easy to make.

Tomato-pickle-with-radish-seeds-and-spices-under-sunlight-for-fermentation

Key ingredients required for making this pickle

Making of Tomato pickle

Ingredients:

½ kg Tomatoes
3 tbs Radish seeds
1 tbs Mustard seeds (optional)
4-5 Garlic cloves
½ thumb size Ginger
6-8 Green Chilies (or according to your preference)
1 tsp Fenugreek Seed
1 tbs Cumin and Coriander powder
½ tsp Turmeric powder
1 tbs Red Chili powder
4-5 tbs Vegetable Oil (preferably mustard oil)
Salt

Method

1. Cut tomatoes, chilies, ginger and garlic cloves in small pieces, and transfer into a bowl.
2. Roast radish seeds and mustard seed (optional) lightly in a pan with continuous stirring. As soon as they start to blister, transfer into mortar and pestle. Allow it cool and grind them coarsely. Mustard seed to gives mustardy pungent kick or flavor to the pickle.
3. Heat 2-3 tbs of mustard oil and add fenugreek seeds. Turn off the heat when fenugreek seeds start to blister and add turmeric powder, red chili powder and cumin-coriander powder mix. Pour it over the diced tomatoes.
4. Add around one tbs salt and mix them all together properly.
5. Pour the mixture into clean jar. Tap or lightly shake the jar few times during the filling process. This will help in compacting the moisture and release air pockets in the jar. Do not fill the jar up to the neck. Leave some space as it boils and expands during the fermentation process.
6. Pour about 2 tbs of mustard oil over the mixture and close the lid tightly.
7. Leave it for around 5-6 days under the sunlight. Direct sunlight helps in fermentation and also prevents from getting mold. In 5-6 days, the pickle develops flavors and turns sour. It is usually eaten with daal-bhaat-tarkari and roti. It can last few weeks outside refrigerator and months inside the refrigerator.

Note: Use hot water to clean and sterile utensils and jars.

Pork Curry with Iskus or Chayote Squash

Pork Curry with Iskus or Chayote Squash

Friday, January 22, 2021

One of my all time favorite comfort food …. Thanks to my dearest friend Sunita, who gave me wonderful white Iskus from her kitchen garden which inspired me to make this dish … Used my Grandma’s recipe for Pork curry ( with zero oil , just cooked in the Pork fat … although I am sure the calories are not less !!!) and added huge chunks of Iskus… my Mom’s style…. With cooking delegated only to weekends ( back to a full time job !!!) , this is worth the wait  …. Enjoy and Happy Cooking  ~ Kamakshi

Prep Time : 10 mins Cook Time : 15 mins
Serves : 6

INGREDIENTS
1 Kg Pork , cut into medium size cubes
4 Medium size , Chayote Squash ( Iskus) cut into big chunky pieces ( I just make 4 chunks out of 1 Iskus)
2 Large Onions, finely diced or made into a paste
7 Cloves of Garlic, finely diced
2 tsp Ginger Paste
3 Medium Tomatoes , finely diced
1 tsp Turmeric (Haldi)
1 tsp Chilli Powder
Salt to taste

METHOD
In a pressure cooker, first add the pork meat. On top of the meat , layer with the chopped onions, garlic, ginger and tomatoes.
Sprinkle chill powder, turmeric and salt on top and add 1 cup of water.
Cover the pressure cooker and cook for 10 mins till the meat becomes tender.
Switch of the gas, release the steam from the cooker and open the pressure cooker. The gravy will be watery when you check the meat. Add the chunks of Iskus to the meat, mix well. Put the pressure cooker cover again and pressure cook for another 10 mins. No additional water is required.
Switch of the gas and let the pork and Iskus steam inside the pressure cooker. After 5-10 mins , open the cooker , gentle mix so that the iskus pieces do not become mushy.
Serve hot with plain rice.

TagsNepali Recipes, Pork and Iskus Curry

Nepali Pork Pickle

Nepali Pork Pickle

 

Easy to make and good to eat . Spicy and hot Pork Pickle from my Grandma’s treasure of recipes. Enjoy  ~ Kamakshi

Prep Time : 20 mins                                  Cook Time : 25 mins
Serves : 8

INGREDIENTS

• 2 Kg Pork
• 6 Tbsp Coriander Seeds ( Whole – DHANIA)
• 5 Tbsp Fennel Seeds ( Whole – SAUF)
• 3 Tbsp Red Chilli Poweder
• 1 1/2 tsp Turmeric ( Haldi)
• 3 Tbsp Dry Mango Powder (Aam Chur) OR Lapsi Powder
• 2 Tbsp Panch Phoran ( whole seeds : Sauf, Kalonji/Mungrelo ,Zeera, Methi, Rai in equal quantities)
• 50ml White Vinegar ( Sirka)
• 200 ml Oil
• Salt as per taste

METHOD

Pre-Cooking Preparation :

1) Wash the pork and make 4 -5 large pieces. Put in a pressure cooker, add 2 cups of water and cook for 15 mins. The Pork should be tender and not over cooked. When the meat cools down, cut into desired size cubes.
2) First dry roast the coriander (dhania) seeds and then roast the fennel (sauf) seeds in a pan for 6-10 mins on medium heat. The two should not be roasted together as they do not roast uniformly.
3) After roasting coriander and fennel seeds, grind both of them together in a grinder coarsely. It should not be very fine.To this mix, add the chilli powder and the Dry Mango Powder / Lapsi Powder

Cooking Instructions:

1) Heat Oil in the pan ( we use more oil in this dish as it is a pickle and can be reserved for up to 3 months in the refrigerator)
2) Add the Panch Phoran (five spice mix) to the oil and when it starts crackling, add the  boiled pork pieces and cook in the Oil for 5 mins. Mix Turmeric and salt and cook for another 5-8 mins.
3) Once the pork pieces are slightly fried, gradually add the dry spices mix (coriander, fennel, chilli,dry mango powder/lapsi powder) to the pork and keep stirring. Keep the fire on very low flame and cook for a just about a min . The Masalas should be properly coated on all the pork pieces.
4) Add vinegar and Mix. Adjust chilli and vinegar according to your taste.
5) Let the pickle cool down and then store in air tight container and put it in the refrigerator. The pickle can last for upto 3 months. The Vinegar and Oil help to preserve it .

Nepali Dal Bhat

Nepali Dal Bhat

Thursday, January 21, 2021

 Dal Bhat Recipe

Preparation time: 40 minutes (2 People)

Ingredients

• 1 cup red lentils (masoor dal) (other types of dal can take much longer to cook)
• 1 tablespoon vegetable oil
• 1 small red onion, chopped small
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• ¾ teaspoon salt
• ½ teaspoon mustard seeds
• ½ teaspoon turmeric*
• ½ teaspoon cumin seeds*
• ½ teaspoon coriander powder*
• 1 medium tomato, diced
• ½ tablespoon butter or ghee (optional, but it gives a nice flavor)
• 2 tablespoons cilantro and/or green onion, chopped, for garnish
• water, to make soup
• basmati rice (or any kind you wish)
• Indian chutney or pickle (achar) of your choice. We love Patak’s lime pickle. You can also find Patak’s at many other large grocery stores.
• Optional: add pepper of your choice, or red pepper flakes.
• If you prefer, you can use Shan Dal Curry Mix, or garam masala instead of the turmeric, cumin and coriander.

Preparation

• Wash the lentils and rinse a couple of times. Be careful to remove any stones. If you have time, soak the lentils in water as long as you can, up to overnight, before you cook. They get very soft and can cook faster.
• Begin preparing the rice any way you like so it will be ready when you’re done cooking the dal.
• Chop your onion, and mince the garlic and ginger and set aside.
• Chop the tomato and set aside.
• Wash your cilantro and or green onion. Chop for garnish and set aside.
• Heat oil on high for a minute or two.
• Add ginger, garlic and onion, and stir fry on high until the onion is a little brown on the edges, 1-2 minutes.
• Stir in cumin seeds, salt, turmeric, mustard seed and coriander powder. Turn the heat down to medium (6 out of 10 on our stove), and cook for 2 minutes, stirring often.
• Note: The stove’s temperature will remain at medium (6/10) for the rest of the cooking process, and you will stir occasionally.
• Add tomatoes and butter. Stir, cover with lid and cook for 4 minutes.
• After 4 minutes, stir in the lentils, cover and cook for 5 minutes.
• After cooking for 5 minutes, add one cup of water, cover with lid and cook for 5 more minutes.
• When the 5 minutes are up, stir in 2 more cups of water, as the water will begin to decrease as you cook.
• Continue cooking on medium for 10 minutes.
• Now your dal is ready. Turn off the stove and sprinkle the chopped cilantro and/or green onion on top.

Serve

Serve with rice. Many Tibetans like to serve the dal in a small soup bowl, beside a plate of rice. Some people like to ladle the dal over the rice and mix it up to eat. Indians and Nepalis often eat dal baht with their hands, as do some Tibetans, but many of us also use a spoon.

Add some Indian chutney or pickle (achar) or hot sauce. We can’t more highly recommend the Patak’s Lime Pickle or relish, which is just heavenly and is perfectly complementary with this dal bhat. You can get it medium or hot. Medium is more spicy in a flavorful way than a hot way The hot has some bite!

Nepali Recipe Tips - Tomato Chutney, Kala Dal & Lai Ko Subzi

Nepali Recipe Tips - Tomato Chutney, Kala Dal & Lai Ko Subzi

Friday, September 18, 2020

 Tomato chutney - roast Lal Mirch, garlic and tomato to make chutney with Nepali taste 

Kala dal - boil with ginger. Temper with jumboo and ghee 

Lai ko subzi - use baby mustard from Lotte. Temper with ginger only. NO GARLIC 


-Renu

Kwanti Mixed Dal - Nepali Style

Kwanti Mixed Dal - Nepali Style

Thursday, July 23, 2020

• The spices (masale)
• a pinch Asafoetida (hing)
• 5 - 8 Cloves (laung),
• 5 - 6 Green cardamom (choti elaichi)
• 1 Cinnamon (dalchini), 1 inch stick 1 tsp Turmeric (haldi) powder
• 1 tbsp Coriander (dhaniya) powder
• 2 tsp Cumin (jeera) powder
• 1 tsp Black pepper (kali mirch) powder
• 1 tsp Garam masala
• 1 tbsp Red chilli powder
• Salt to taste
• 2 Tbsp oil +1 tsp Ghee
• Tempering ( Tadka)
• 1 tbsp Mustard (sarson) oil
• 1 tsp Carom (ajwain) seeds 3 - 4 Dry red chillies (sookhi lal mirch), halved
• Garnish :
• Chopped cilantro (hara dhaniya)

Alu Tama (Potato with Bamboo Shoot)

Alu Tama (Potato with Bamboo Shoot)

Sunday, February 26, 2012

Ingredients

• 1 cup bamboo shoots
• 2 cups potatoes, peeled, and cut into ½ inch cubes
• 1 cup black-eyed peas (soaked overnight)
• ½ cup onions, finely chopped
• 2 red chilies
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• ½ teaspoon turmeric
• ½ teaspoon freshly ground pepper
• 1 cup chicken or vegetable broth
• ½ cup yogurt
• 1 cup chopped tomatoes
• 2 tablespoons oil
• Salt to taste
• 2 tablespoon chopped cilantro for garnish

Directions

1. Heat oil, sauté red chilies until dark. 
2. Sauté onions until light brown. Add spices and salt and cook few minutes on low heat.
3. Add potatoes to the onion. Sauté for atleast 5 minutes in medium heat.
4. Add soaked beans, bamboo shoots, tomatoes and heat for few minutes.
5. Add yogurt, and broth to the potatoes mixture; stir well. Bring to a boil, and let simmer for 15-20 minutes under low heat until potatoes and beans are tender, and the gravy has attained its desired consistency. 
6. Garnish with chopped cilantro. Serve hot with rice.