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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
DIRECTIONS
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)
DIRECTIONS
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
DIRECTIONS
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
DIRECTIONS
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
DIRECTIONS
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
DIRECTIONS
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
DIRECTIONS
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 the 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
DIRECTIONS
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
DIRECTIONS
Wash piece of
wild boar thoroughly. In 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
DIRECTIONS
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
DIRECTIONS
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
DIRECTIONS
Wash piece of pork thoroughly. In 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
DIRECTIONS
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
DIRECTIONS
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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