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APPETIZERS
Stuffed Chatamari
(Stuffed Rice
Crepes)
Chicken Chili Rolls
(Spicy Chicken Rolls, Nepali Style)
Stuffed Phuraula
(Stuffed Black Lentil Patties)
Samosa
(Potato-Filled Pastries)
Chicken Satay
(Grilled Chicken Slices, Nepali Style)
Chicken Phuraula
(Chicken Tenders Deep Fried in Spiced
Lentil Batter)
Potato Chop (Potato Balls Stuffed with
Spiced Meat)
Lamb Tareko
(Crispy Lamb Slices, Nepali Style)
Wild Boar Choyla (Smoked Wild Boar Marinated in Seasoned
Mustard Oil)
Chili
Papad (Papad Seasoned with
Chilies and Spices)
Lamb Kothey
(Deep fried Nepali MOMO)
Bandel Bhutuwa (Pork Stir-Fried in Himalayan Spices)
Kathmandu
Spring Rolls
(Deep-fried Spring Rolls, Nepali Style)
Nepali Chicken
Wings
(Barbequed Chicken Wings Marinated Nepali Spices)
Stuffed Chatamari
(Stuffed Rice Crepes)
INGREDIENTS:
For Pancake:
2 cups long-grain rice
1 cup black dal
1 tablespoon toasted cumin seeds
Salt to taste
1 cup water or more as required
Clarified butter
For Stuffing:
1/2 lb minced chicken (lamb can be used)
1 cup paneer cheese, crushed
1 cup finely chopped scallion
1 teaspoon garlic, minced
1 teaspoon ginger, minced
2 fresh chilies, minced
1/2 cup fresh tomatoes, finely chopped
Salt and pepper to taste
2 tablespoons cooking oil
For rice crepes, soak rice and
black dal in water overnight. Rinse the soaked rice and lentils mixture
thoroughly. In a blender, combine the mixture with water to form a smooth
batter-like paste. Pour into a large mixing bowl; add toasted cumin
seeds and salt to taste; mix thoroughly. You may need to add more water if
necessary to achieve the consistency similar to crepe mixture. Let the
batter rest for at least six hours. To prepare rice crepes, in a non-stick
frying pan heat a tablespoon of clarified butter over medium-low heat. Pour in
some batter and spread out into a paper-thin crepe. Cook until the bottom has
crisped up; turn over and cook the other side. Remove the cooked
crepe and reserve in a container with tight lid. Repeat with the remaining
batter.
For stuffing, heat oil in a
non-stick sauté pan; fry garlic and ginger until light brown. Put in minced
meat, salt and pepper. Brown the meat and add minced chilies, chopped tomatoes,
crushed cheese and chopped scallion. Stir in for a few of minutes in low heat
until all ingredients are cooked. Adjust seasoning with salt and pepper. Reserve
in a large plate to cool.
On a large plate, put a rice
crepe and brush on lightly
with some clarified butter. Place one and half tablespoons of stuffing mixture
in the middle of the crepe and spread out across the middle. Fold one edge
over the mixture and roll up. Repeat with the other pancakes. Arrange them in a
large plate, topped with achar to serve.
Chicken Chili Rolls
(Spicy Chicken Rolls, Nepali Style)
INGREDIENTS:
2 cups grilled chicken, finely shredded
1/2 cup finely chopped scallions
1/2 cup tomatoes, finery chopped
1 tablespoon fresh red chilies, finely chopped
2 tablespoons chopped cilantro
1 teaspoon cumin powder
1 tablespoon lemon juice
2 tablespoons cooking oil
2 tablespoons melted butter
Salt and Pepper
Rotis (whole wheat flat breads)
In a bowl combine chicken, scallion, tomatoes, chilies, chopped cilantro, lemon juice,
cumin powder, salt and pepper. Add oil and mix thoroughly. Warm up
rotis. Spread
out a roti; smother both sides with melted butter. Put two tablespoons of chicken mixture
and spread across the middle of the wrap. Roll up, making sure the filling is tightly
enclosed. Serve immediately.
Stuffed Phuraula
(Stuffed Black Lentil Patties)
INGREDIENTS:
2 cups flour of black lentils
2 beaten eggs
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon chili paste
1/4 teaspoon asafetida
Salt
Oil for deep frying
Stuffing:
1 cup cream cheese, crushed
1 cup scallion, finely chopped
1 teaspoon freshly ground black pepper
Salt
In a blender, combine all ingredients except for
the stuffing agents to a thick paste. Reserve in a large bowl; cover and
refrigerate for at least two hours. Clean the blander and combine all the
stuffing ingredients; refrigerate for two hours. With a wet hand take and
flatten two tablespoons of the lentil mixture on your palm, forming a little
cup. Put in a tablespoon of cheese mixture into the cup. Enclose the cup by
bringing all edges to the center. Repeat with the remaining amount of lentil and
cheese mixtures. Deep fry stuffed phuraulas a few at a time. Serve with
tomato achar.
Samosa
(Potato-Filled Pastries)
INGREDIENTS:
Pastry dough:
2 cups all-purpose flour
1/2 cup melted butter
1 cup chilled yogurt
Salt and Pepper
Oil for deep frying
Cold water
Filling:
2 cups diced potatoes, boiled and roughly mashed
1/2 cup green peas
1/2 cup diced carrots, boiled
1/2 cup onion, finely chopped
1 tablespoon garlic, minced
1 tablespoon ginger, minced
3 fresh red chilies, julienned
1 tablespoon curry powder
1 tablespoon lemon juice
3 tablespoons cooking oil
Salt and Pepper
2 tablespoon chopped cilantro
In a non-stick sauté pan, heat oil. Add onion and fry until lightly
browned. Add garlic, ginger, chili and curry powder; fry for a minute or so. Add
mashed potatoes, green peas and diced carrots followed by lemon juice, salt and
pepper. Mix thoroughly to incorporate all ingredients. Cover and refrigerate
until used. In a large bowl, combine flour, melted butter, chilled yogurt and
salt; crumble up thoroughly. Add some cold water and proceed with kneading.
Knead the dough out until smooth texture has been achieved. Cover with a wet
towel and let stand for at least 30 minutes.
Make 1-inch balls from the dough mass. Keep the
balls covered with a wet towel at all times during the preparation. Take a dough
ball and roll out into 3-inch paper-thin circles. With a sharp knife dissect the
circle in the middle to form two semi-circles. Take one semi circle, apply water
along the straight rim. Make a small cone by sealing the overlapping seams. Put
a tablespoon of the filling mixture into the cone and press down the cone. Close
in the edges at the center. Repeat with the other balls. Deep-fry samosas until
golden brown. Serve with
mango chutney.
Chicken Satay
(Grilled Chicken Slices, Nepali Style)
INGREDIENTS:
2 lbs chicken breast, thinly sliced and cut in
2-inch length
Bamboo skewers, soaked for at least 30 minutes
Melted butter for basting
Marinade:
1 tablespoon cumin powder
1 tablespoon cooking oil
3 fresh red chilies
1/2 tablespoon turmeric
1/2 teaspoon grated nutmeg
1/2 teaspoon timur (Szechwan pepper)
1/2 cup yogurt
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon honey
Salt and Pepper
In a blender, process all marinating ingredients into a smooth paste. Marinate chicken slices in
chicken marinade for overnight in the refrigerator. Pat dry the marinated chicken pieces
and thread on with soaked bamboo skewers. Grill to the desired doneness,
frequently turning and basting with the melted butter. Serve hot with
tomato achar.
Chicken Phuraula
(Chicken Tenders Deep Fried in Spiced Lentil Batter)
INGREDIENTS:
Batter:
2 cups flour of black lentils
2 beaten eggs
2 cups milk
1 teaspoon turmeric
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon chili paste
1/4 teaspoon asafetida
Salt and Pepper
Chicken:
2 lbs chicken breast, cut into 1-inch strips
Oil for deep frying
Marinade:
1 tablespoon cumin powder
1 tablespoon mustard oil (vegetable oil can also be used)
3 fresh red chilies
1/2 tablespoon turmeric
1/2 teaspoon grated nutmeg
1/2 teaspoon timur (Szechwan pepper)
1/2 cup yogurt
1 tablespoon garlic paste
1 tablespoon ginger paste
Salt and Pepper
In a blender,
combine all marinating ingredients to yield a smooth paste. In a large bowl, combine all
batter ingredients to form smooth batter. Cover and refrigerate until used.
Marinade chicken strips in marinade for overnight in the refrigerator. Pat dry the
marinated chicken pieces before dipping into the spiced lentil batter. Dip in
the batter and deep fry until the chicken tenders are golden brown. Serve hot
with tomato achar.
Potato Chop
(Potato Balls Stuffed with Meat)
INGREDIENTS:
Casing:
5 cups potatoes, boiled and mashed
1/2 cup lentil paste
1/4 teaspoon asafetida
1 teaspoon ground black pepper
Salt and Pepper
Egg Wash:
5 large eggs, beaten
2 cups bread crumbs
Oil for deep frying
Filling:
1 lb ground lamb
1 cup onion, grated
1 teaspoon garlic paste
1 teaspoon ginger paste
1 tablespoon hot chili paste
2 tablespoons soy sauce
1/2 cup scallion, minced
1/2 teaspoon ground pepper
2 tablespoons clarified butter
Salt
In a non-stick saute pan, heat butter. Fry grated
onion, garlic, ginger and chili until light brown. Add ground meat, soy sauce
and black pepper. Stir constantly to brown. Add scallion just before taking off
the heat. Reserve in a large plate to cool. In a food processor, combine all
ingredients for the casing to a thick, smooth mass. With a wet hand take and
flatten two tablespoons of the potato mixture on your palm, forming a little
cup. Put in a tablespoon of filling mixture into the potato cup. Enclose the cup
by bringing all edges to the center. Repeat with the remaining amount of potato
and filling mixtures. Season egg wash mixture and bread crumbs with salt and
pepper.
Dip a few stuffed potato chops into the egg wash
mixture. Take out and transfer them to the bed of bread crumbs; dredge in to
coat completely. Deep fry stuffed potato chops a few at a time. Serve with
tomato achar.
Lamb Tareko
(Crispy Lamb Slices, Nepali Style)
INGREDIENTS:
2 lbs. boneless lamb, cut into
thin 2-inch long slices
Oil for deep frying
2 tablespoons chopped cilantro for garnish
Marinade:
1 tablespoon cumin powder
2 tablespoon mustard oil (vegetable oil can also be used)
5 fresh red chilies
1/2 tablespoon turmeric
1/2 teaspoon grated nutmeg
1/2 teaspoon timur (Szechwan pepper)
1 tablespoon lemon juice
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon honey
2 tablespoon molasses
2 tablespoons corn starch
Salt
In a blender, combine all marinating ingredients to yield a smooth paste.
In a large bowl, pour marinade over lamb pieces; mix well, cover, and let
marinate for at least four hours.
Heat oil in a deep fryer. Dip marinated lamb pieces in oil and fry until
crispy. Garnish with chopped cilantro.
Serve hot with mango chutney.
Wild Boar Choyla
(Smoked Wild Boar Marinated in Seasoned Mustard Oil)
INGREDIENTS:
3 lbs. piece of wild boar with fatty skin attached (pork meat can also be
used)
Rub:
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon timur (Szchwan pepper)
1/2 teaspoon grated nutmeg
Salt and Pepper
Choyla Marination:
4 tablespoons mustard oil
1 tablespoon cumin seeds, toasted
5 red chilies, julienned
3 cloves garlic, halved
1-in ginger, sliced
1/2 teaspoon turmeric
1/4 teaspoon asafetida
Salt and pepper
Garnish:
1 teaspoon fenugreek
10 cloves garlic, thinly sliced
2 tablespoons mustard oil
1/2 cup green onions, cut in 1-in. length
Wash piece of wild boar thoroughly. In a boiling salted water, cook the
meat for at 15-20 minutes. Remove from the boiling water to drain.
In a large bowl, coat the meat with rubbing ingredients; set aside for
10 min. Smoke-grill
the meat until skin is crispy. Cut into 1/2-in. cubes with the crispy skin
attached.
In a blender combine
cumin seeds, chilies, three cloves of garlic, ginger, and turmeric with two
tablespoons of oil to yield smooth paste. In a bowl, mix the choyla paste with the
meat pieces, gradually pouring two tablespoons of oil, toss it well to coat
thoroughly. To garnish, in a non-stick pan heat two
tablespoons of 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 stir-fried vegetables and rice.
Chili Papad
(Papad Seasoned with Chilies and Spices)
INGREDIENTS:
5 sheets of papad
1 tablespoon curry powder
1 tablespoon finely chopped garlic
1 tablespoon finely chopped
ginger
10 fresh red chilies, finely chopped
5 tablespoons chopped cilantro
1 cup fresh chopped tomatoes
1 cup chopped red onion
2 tablespoons lime juice
1 tablespoon toasted cumin seeds
5 tablespoons musturd oil for seasoning
1 cup oil for deep frying
Salt to taste
In a bowl, combine all ingredients for topping, including curry powder, garlic, ginger, chilies, tomatoes, onion, cilantro, toasted cumin seeds,
salt
and musturd oil; toss well.
On a deep frying pan, heat oil. Deep fry papad sheets, one at a time,
until crispy. Do not over fry papads as they turn bitter in taste.
Place fried papads on paper towel to absorb excess oil. Allow cooling
for two minutes. Sprinkler three tablespoons of seasoned toppings on the
fried papad. Serve immedieately.
Lamb Kothey
(Deep fried Nepali MOMO)
INGREDIENTS:
Dough for wrappers:
3 cup All-purpose flour
1 tablespoon oil
1 cup water
Pinch of salt
Filling:
2 lbs. lean ground lamb or chicken
1 cup onion, finely chopped
1/2 cup green onion, finely chopped
3 tablespoons cilantro, chopped
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
1/2 teaspoon timur (szechwan pepper)
1/2 teaspoon turmeric
2 tablespoons curry powder
5 fresh red chilies, minced
3 tablespoons cooking oil
Salt to taste
Deep Frying:
5 cups oil
Dough: In a large bowl combine
flour, oil, 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 making wrappers.
Filling: In a large bowl combine
all filling ingredients. Mix well, adjust for seasoning with salt and pepper.
Cover and refrigerate for at least an hour to allow all ingredients to impart
their unique flavors. This also improves the consistency of the filling.
Assembly: 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 executed MOMO's, 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 a bit at a time. Continue until the wrapper
attains 3-in diameter circular shape. Repeat with the remaining semi-flattened
dough circles. 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 holds the key to good tasting,
juicy dumplings.
In a deep frying pan, heat oil.
Place freshly made dumplings in oil; fry until golden brown and cooked
thoroughly. Remove fried MOMO's from oil and place on a sheet of paper
towel to absorb excess oil. Serve immediately with
tomato achar.
Bandel Bhutuwa
(Pork Stir-Fried in Himalayan Spices)
INGREDIENTS:
3 lbs. piece of pork with fatty skin attached (wild boar meat can also be
used)
1 teaspoon cumin seeds
10 garlic gloves, halved
1 in. ginger, julienned
5 fresh red chilies, chopped
1 teaspoon turmeric
1/4 teaspoon asafetida
5 dried red chilies
4 tablespoons oil for stir-frying
Salt and Pepper
Wash piece of pork thoroughly. In a boiling salted water, cook the
meat for at 15-20 minutes. Remove from the boiling water to drain; allow
cooling. Cut into 1/2-in. cubes with the skin
attached.
In a non-stick pan heat four tablespoons of oil. Add
cumin seeds and dried red chilies and fry till dark.
Add garlic, ginger, chilies, turmeric and asafetida; fry for another 30 sec. Transfer
meat cubes to frying pan, add salt and pepper; stir. Cook until meat
pieces have turned brown and skin has become crispy. Adjust seasoning with salt
and pepper. Drain excess
oil, if necessary. Serve with
achar.
Kathmandu Spring Rolls
(Deep-fried Spring Rolls, Nepali Style)
INGREDIENTS:
Spring roll wraps
Oil for deep frying
Filling
1 lb. ground lamb (chicken can also be used)
1 lb. ground pork
1 cup finely chopped onion
1 cup finely chopped celery
1 cup carrot, grated
1/2 cup finely chopped scallions
3 tablespoons chopped cilantro
1 teaspoon turmeric
1/4 teaspoon grated nutmeg
1/2 teaspoon ground timur
1 tablespoon curry powder
1 teaspoon chili powder
1 tablespoon lemon juice
1 tablespoon sesame oil
Salt and Pepper
In a large bowl,
combine all ingredients for filling; mix thoroughly. Spread
out a wrap; moisten the edges with water.
Spread two tablespoons of filling mixture diagonally across the middle of the wrap. Fold
both edges over the mixture and roll over, making sure that the filling is tightly
enclosed. Continue making rolls for all filling mixture.
Heat oil in a deep frying pan and deep fry wrapped spring rolls until golden
brown. Drain excess oil with paper towel. Arrange rolls in a plate and
serve immediately with
tomato achar.
Nepali Chicken
Wings
(Barbequed Chicken Wings Marinated Nepali Spices)
INGREDIENTS:
3 lbs chicken wings
Melted butter for basting
Marinade:
1 tablespoon cumin powder
5 fresh red chilies
1 teaspoon turmeric
1/2 teaspoon grated nutmeg
1/4 teaspoon asafetida
1/2 teaspoon timur (Szechwan pepper)
1 cup yogurt
1 tablespoon garlic paste
1 tablespoon ginger paste
2 tablespoons honey
Orange food coloring
Salt and Pepper
In a blender combine all the marinating ingredients to form a smooth paste.
Reserve in a bowl.
In a large bowl,
combine chicken wings and marinade; mix well. Allow marinating overnight in the refrigerator.
Preheat grill. Place marinated chicken wings on the grill and grill,
frequently turning and basting with the melted butter, until cooked. Serve hot with
tomato achar.
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