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CREATIVE NEPALI COOKING WITH TULSI REGMI
 

Introduction

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














 



RICE AND ROTI

Nepali Steamed Rice (Plain Steamed Rice)
Rice Bhuteko (Rice Stir-Fried with Chicken, Nepali Style)
Himalayan Rice Pilaf (Rice Pilaf, Nepali Style)
Roti (Non-Leavened Whole Wheat Flat Bread)
Stuffed Roti (Stuffed Flat Bread, Nepali Style)
Gorkhali Naan (Leavened Flat Bread, Nepali Style)
Gorkhali Stuffed Naan (Leavened Flat Bread Stuffed with Lamb, Nepali Style)

 
Nepali Steamed Rice (Bhat)

(Plain Steamed Rice)

INGREDIENTS:
2 cups Basmati rice
2 tablespoons butter (optional)
1 teaspoon salt (optional)
1 tablespoon sugar (optional)
2 cups water

In a large bowl, rinse rice thoroughly.   Put rice in a cooking pan.  Add water, butter, salt and sugar if used.  Close lid; bring to boil.  Set heat to low and allow cooking until all liquid is absorbed and rice is steamed to perfection.  Alternatively, a rice cooker can be used.  Serve with vegetable or meat preparations.


Rice Bhuteko
(Rice Stir-Fried with Chicken, Nepali Style)

INGREDIENTS:
2 cups steamed rice
1 cup grilled chicken breast, cut into 1-in pieces (lamb or shrimp can also be used)
1 cup chopped onion
1 cup chopped red bell pepper
3 fresh red chilies, minced
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 teaspoon toasted cumin seeds
1 teaspoon turmeric
3 dried red chilies
3 tablespoons butter
1/2 cup yogurt
Salt and Pepper
1 tablespoon sugar
2 tablespoons scallions, chopped for garnish

In a frying pan, heat butter.  Add dried red chilies and turmeric; fry for 15 seconds.  Add garlic, ginger, and fresh chilies.  Fry for another minute or so.  Add chopped onion and red bell pepper; cook until lightly brown.  Add chicken pieces, sugar, salt and pepper.  Stir fry five minutes.  Add rice, yogurt and toasted cumin seeds.  Cook until all the liquid is absorbed and rice grains separate.  Garnish with chopped scallions.  Serve with sekuwas and bhutuwas.


Himalayan Rice Pilaf
(Rice Pilaf, Nepali Style)

INGREDIENTS:
2 cups Basmati rice
1 cup chopped onion
1 cup chopped red bell pepper
3 fresh red chilies, minced
1 teaspoon toasted cumin seeds
1/2 cup sultana resins
1/4 cup almonds
1/4 cup cashew
1 teaspoon turmeric
1 tablespoon curry powder
4 tablespoons butter
1/2 cup yogurt
1 cup fresh green peas
2 cups water
Salt and Pepper

In a large pan, heat butter.  Add turmeric, chopped onion and bell pepper.  Cook until light brown.  Add almond, cashew and sultana resins.  Toast them for two minutes or so.  Add rice and curry powder; stir until rice grains are slightly toasted.  Add yogurt and water; mix throughly.  Close lid; bring to boil.  Set heat to low and allow cooking until all liquid is absorbed and rice is steamed to perfection.  Fluff the cooked rice.  Add fresh green peas and mix thoroughly.  Serve with sekuwas and bhutuwas.


Roti
(Non-Leavened Whole Wheat Flat Bread)

INGREDIENTS:
4 cups whole wheat flour, sifted
1 tablespoon melted butter
1/2 cup warm milk
1/2 cup warm water or as needed
1 tablespoon sugar
1 teaspoon salt

In a large bowl, combine the flour, melted butter, salt and sugar.  Make a well in the center and add warm water and milk, mixing it with the flour until a soft dough is formed.  Dust kneading board with flour; place the dough on the board and knead for ten minutes or so.  Cover with plastic wrap and let rest for an hour or so.  Divide the dough into three-inch balls.   Flatten the dough balls into 6-7 inch circles.  Cover with plastic wrap.

Heat a cast -iron skillet on medium-high heat. Place one roti on the skillet, top-side down and cook for 30 seconds or so.  Turn over and cook for another minute until small air pockets emerge.  Turn it over once more and cook for another minute.  With a lightly-wet towel, press on the roti, forcing it to develop more air pockets.  Keep the finished rotis warm in a towel as you continue to prepare other rotis.  Serve hot with vegetable or meat preparations.


Stuffed Roti
(Stuffed Flat Bread, Nepali Style)

INGREDIENTS:
For Roti:
3 cups whole wheat flour, sifted
1 tablespoon melted butter
1/2 cup warm milk
1/2 cup warm water or as needed
1 tablespoon sugar
1 teaspoon salt

For Stuffing:
1 lb ground lamb (chicken can also be used)
1 cup finely chopped scallion
1 teaspoon garlic, minced
1 teaspoon ginger, minced
2 tablespoons chopped cilantro
1 teaspoon turmeric
1 tablespoon curry powder
Salt and Pepper
2 tablespoons cooking oil  

To prepare lamb stuffing, in a sauté pan heat two tablespoons of oil.  Add turmeric, garlic, ginger and curry powder; fry for a minute or so.  Add ground lamb and sauté until cooked.  Add chopped scallion and cilantro; makes well.  Take off the heat and allow cooling.

In a large bowl, combine the flour, melted butter, salt and sugar.  Make a well in the center and add warm water and milk, mixing it with the flour until a soft dough is formed.  Dust kneading board with flour; place the dough on the board and knead for ten minutes or so.  Cover with plastic wrap and let rest for an hour or so.  Divide the dough into three-inch balls.   Roll out the dough ball into five-inch circle.  Spread two tablespoons of lamb stuffing at the centre of the roti.  Fold edges from one half over to create a half circle, enclosing the stuffing.  Sprinkle some dusting flour on the kneading board and gently roll out the stuffed roti into a six-inch half circle.  Continue with other dough balls.  Cover with plastic wrap.

Heat a cast -iron skillet on medium-high heat. Place one stuffed roti on the skillet, cook for a minute or so.  Turn over and cook for another minute until brown blisters emerge.  Turn it over once more and cook for another minute or so until stuffed meat is cooked.  Keep the finished stuffed rotis warm in a towel as you continue to prepare other rotis.  Note that stuffed rotis can also be baked in a hot tandoor which is commonly used in Nepal.  Brush rotis lightly with melted butter and serve hot with vegetable or meat preparations.


Gorkhali Naan
(Leavened Flat Bread Cooked in Clay Oven, Nepali Style)

INGREDIENTS:
4 cups all-purpose flour, sifted
4 tablespoons melted butter
1/2 cup warm milk
1/2 cup yogurt
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
Warm water as needed

In a large bowl, combine the flour, two tablespoons of melted butter,  baking powder, baking soda, sugar and salt.  Make a well in the center and add milk and yogurt, mixing it with the flour until a soft dough is formed.  Dust kneading board with flour; place the dough on the board and knead for ten minutes or so.  Cover with plastic wrap and let rest for 30 minutes.  Knead the dough again for another five minutes.  Divide the dough into three-inch balls.   Roll out the dough balls into eight-inch circles.  Cover with plastic wrap.

Brush naans with melted butter and place in the hot clay oven farther from the open fire.  Bake in oven for 4-5 minutes until the naans have risen and surface has blistered and turned slightly brown.  Do not over bake naans.  Alternatively, you can place buttered naans on a baking stone and bake in a conventional oven at 450oF. You can also season naans with garlic, herbs, and other spices.   Serve hot  with vegetable or meat preparations. 


Gorkhali Stuffed Naan
(Leavened Flat Bread Stuffed with Lamb, Nepali Style)

INGREDIENTS:
For Nan:
4 cups all-purpose flour, sifted
4 tablespoons melted butter
1/2 cup warm milk
1/2 cup yogurt
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
Warm water as needed

For Stuffing:
1 lb ground lamb (chicken can also be used)
1 cup finely chopped scallion
1 teaspoon garlic, minced
1 teaspoon ginger, minced
2 tablespoons chopped cilantro
1 teaspoon turmeric
1 tablespoon curry powder
Salt and Pepper
2 tablespoons cooking oil  

To prepare lamb stuffing, in a sauté pan heat two tablespoons of oil.  Add turmeric, garlic, ginger and curry powder; fry for a minute or so.  Add ground lamb and sauté until cooked.  Add chopped scallion and cilantro; makes well.  Take off heat and allow cooling.

In a large bowl, combine the flour, two tablespoons of melted butter,  baking powder, baking soda, sugar and salt.  Make a well in the center and add milk and yogurt, mixing it with the flour until a soft dough is formed.  Dust kneading board with flour; place the dough on the board and knead for ten minutes or so.  Cover with plastic wrap and let rest for 30 minutes.  Knead the dough again for another five minutes.  Divide the dough into three-inch balls.   Roll out the dough balls into eight-inch circles.  Cover with plastic wrap.  Place two tablespoons of lamb stuffing at the centre of the naan.  Fold all edges over towards the centre and pinch to enclose.  Sprinkle some dusting flour on the kneading board and gently roll out the stuffed naan into a six-inch circle.  Continue with other dough balls.  Cover with plastic wrap.

Brush naans with melted butter and place in the hot clay oven farther from the open fire.  Bake in oven for 4-5 minutes until the naans have risen and surface has blistered and turned slightly brown.  Do not over bake naans.  Alternatively, you can place buttered naans on a baking stone and bake in a conventional oven at 450oF. You can also season naans with garlic, herbs, and other spices.   Serve hot  with vegetable or meat preparations.