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CREATIVE NEPALI COOKING WITH TULSI REGMI
 

Introduction

Appetizers Meat Poultry Seafood Vegetarian
Soups Rice& Rotis Achars  Marinades Desserts/Beverages Momo














 



NEPALI MASALAS AND MARINADES

Nepali Vegetable Masala (Spice Mix for Vegetable Preparations)
Nepali Meat Masala
(Spice Mix for Meat Preparations)
Nepali Chicken Masala
(Spice Mix for Poultry Preparations)
Nepali Seafood Masala
(Spice Mix for Seafood Preparations)
Nepali Garam Masala (General-Purpose Spice Blend)
Lamb Sekuwa Marinade
(Nepali Marinade for Meat Preparations)
Chicken Sekuwa Marinade
(Nepali Marinade for Poultry Preparations)
Seafood Sekuwa Marinade
(Nepali Marinade for Seafood Preparations)
Sukuti Marinade
(Nepali Marinade for Smoked Grilling)


Nepali Vegetable Masala
(Spice Mix for Vegetable Preparations)
    

INGREDIENTS:
2 tablespoons cumin seeds
2 tablespoons coriander seeds
1 tablespoon dark mustard seeds
1 teaspoon fenugreek seeds
1 tablespoon dried garlic
1 tablespoon dried ginger
10 dried red chilies
1 teaspoon timur (Himalayan Szechwan pepper)
1 tablespoon black peppercorn
1 tablespoon turmeric
1/4 teaspoon asafetida

On a pan roast cumin, coriander, mustard, fenugreek seeds, timur and black peppercorn until seeds start to pop and change color.  Reserve on a dry sheet of paper to allow cooling.  Grind all roasted and other remaining spices into a fine powder.  Store in an air-tight container.  This all-purpose masala can be used in any vegetarian or non-vegetarian preparations.


Nepali Meat Masala
(Spice Mix for Meat Preparations)

INGREDIENTS:
2 tablespoons cumin seeds
2 tablespoons coriander seeds
1 tablespoon dried garlic
1 tablespoon dried ginger
2 dried bay leaves
10 dried red chilies
1 tablespoon timur (Szechwan pepper)
1 tablespoon black peppercorn
1 tablespoon turmeric
5 cloves
5 cardamom pods
1 tablespoon grated nutmeg
1/4 teaspoon asafetida

On a pan roast cumin, coriander, timur, black peppercorn, cloves and cardamom pods until seeds start to pop and change color.  Reserve on a dry sheet of paper to allow cooling.  Grind all roasted and other remaining spices into a fine powder.  Store in an air-tight container.  This meat masala is commonly used in meat preparations.


Nepali Chicken Masala
(Spice Mix for Poultry Preparations)     

INGREDIENTS:
2 tablespoons cumin seeds
2 tablespoons coriander seeds
1 tablespoon dark mustard seeds
1 tablespoon dried garlic
1 tablespoon dried ginger
10 dried red chilies
1 tablespoon timur (Szechwan pepper)
1 tablespoon black peppercorn
1 tablespoon turmeric
5 cardamom pods
1 teaspoon grated nutmeg
1/4 teaspoon asafetida

On a pan roast cumin, coriander, mustard, timur, black peppercorn and cardamom pods until seeds start to pop and change color.  Reserve on a dry sheet of paper to allow cooling.  Grind all roasted and other remaining spices into a fine powder.  Store in an air-tight container.  This chicken masala is commonly used in poultry preparations.


Nepali Seafood Masala
(Spice Mix for Seafood Preparations)

INGREDIENTS:
1 tablespoon cumin seeds
1 tablespoon coriander seeds
4 tablespoons yellow mustard seeds
2 dried bay leaves
1 tablespoon dried garlic
1 tablespoon dried ginger
10 dried red chilies
1 teaspoon timur (Szechwan pepper)
1 tablespoon black peppercorn
1 tablespoon turmeric
1 tablespoon grated nutmeg
1/4 teaspoon asafetida

On a pan roast cumin, coriander, mustard seeds, timur and black peppercorn until seeds start to pop and change color.  Reserve on a dry sheet of paper to allow cooling.  Grind all roasted and other remaining spices into a fine powder.  Store in an air-tight container.  This seafood masala is commonly used in seafood preparations.


Nepali Garam Masala
(General-Purpose Spice Blend)

INGREDIENTS:
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1stick cinnamon
1 teaspoon whole cloves
1 teaspoon timur peppercorns (Szechwan pepper)
1 teaspoon grated nutmeg
1 teaspoon ground dried ginger (optional)

Heat a dry heavy skillet over medium heat.  Put the cumin, coriander, cardamom, black peppercorns, cinnamon, cloves and timur peppercorns; toast the spices, stirring constantly, until they turn darker and release an earthy, smoky aroma, about 7-10 minutes. Do not toast the spices over high heat as to avoid rapid burning.  Reserve in a large plate and spread out to cool.  Transfer the toasted spice mixture to a spice grinder and grind to a powder. Stir in the nutmeg and ground ginger.  Store in an airtight container.


Lamb Sekuwa Marinade
(Nepali Marinade Used for Grilled Lamb Preparations)       

INGREDIENTS:
4 tablespoons Nepali Meat Masala
4 tablespoons mustard oil (vegetable oil can also be used)
5 fresh red chilies
1 tablespoon turmeric
1 teaspoon grated nutmeg
1 teaspoon timur (Szechwan pepper)
2 tablespoons lemon juice
2 tablespoons garlic paste
2 tablespoons ginger paste
1 cup onions, roughly chopped
2 tablespoons chopped cilantro (optional)
Salt

In a blender, combine all the marinating ingredients to form a smooth paste.   Store in an air-tight container and refrigerate.  Use this blend to marinate lamb or goat kabobs, sekuwas and sukutis.   
 

Chicken Sekuwa Marinade
(Nepali Marinade Used for Grilled Poultry Preparations)       

INGREDIENTS:
4 tablespoons Nepali Chicken Masala
2 tablespoons mustard oil (vegetable oil can also be used)
5 fresh red chilies
1 tablespoon turmeric
1 teaspoon grated nutmeg
1 teaspoon timur (Szechwan pepper)
1 cup yogurt
2 tablespoons garlic paste
2 tablespoons ginger paste
2 tablespoons chopped cilantro (optional)
Salt

In a blender, combine all the marinating ingredients to form a smooth paste.   Store in an air-tight container and refrigerate.  Use this blend to marinate chicken or turkey kabobs, sekuwas and sukutis.


Seafood Sekuwa Marinade
(Nepali Marinade Used for Grilled Seafood Preparations)       

INGREDIENTS:
4 tablespoons Nepali Seafood Masala
4 tablespoons mustard oil (vegetable oil can also be used)
2 tablespoons yellow mustard seeds
5 fresh red chilies
1 tablespoon turmeric
1 teaspoon grated nutmeg
1 teaspoon timur (Szechwan pepper)
2 tablespoons lemon juice
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon chopped dill
Salt

In a blender, combine all the marinating ingredients to form a smooth paste.   Store in an air-tight container and refrigerate.  Use this blend to marinate fish or shrimp sekuwas and sukutis.


Sukuti
Marinade
(Nepali Marinade Used for Sukuti Preparations)       

INGREDIENTS:
4 tablespoons Nepali Meat Masala
4 tablespoons mustard oil (vegetable oil can also be used)
5 fresh red chilies
1 tablespoon turmeric
1 teaspoon grated nutmeg
1 teaspoon timur (Szechwan pepper)
2 tablespoons lemon juice
2 tablespoons garlic paste
2 tablespoons ginger paste
1 tablespoon honey
3 tablespoons molasses
Salt

In a blender, combine all the marinating ingredients to form a smooth paste.   Store in an air-tight container and refrigerate.  Use this blend to marinate lamb, goat, buff, chicken or fish sukutis.