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kimbu

kimbu-on-hand-1

Nepalese wild kimbu

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kafal

kafal-on-marble

Kafal, wild nepalese mulberry

koiralo

Koiralo, mountain ebony, orchid tree, camel’s foot tree

Binomial name Phanera variegata

Koiralo is a flowering plant that grows well in parts of Southeast Asia and is native to India, Pakistan, Nepal, Burma and Sri Lanka. Flowers are purple and red color having strap-shaped long and hard pods. It grows as a tree with of 10-15 meters high and blooms as flowers during the spring season in forests. Leaves are eaten by sheeps, goats and kettles and flowers with pods are cooked in Nepalese kitchen as a seasonal dish. It is cultivated as an ornamental tree and famous for its scented flowers.

Koiralo is basically consumed as pickles and vegetables in Nepal. 

It recovers the digestive system, increase the appetite and used for medicinal purposes like treating skin ailments, ulcers, gastrointestinal diseases. Mostly herbal medicines are sold contained with mountain ebony extracts or scents.

Koiralo ko achaar [fresh pickles of mountian ebony] is a very famous dish in Nepal, which is a combination of potatoes and koiralo. Koiralo and boiled separately and added with sesame and lemon juice. The flowers with their stems are used to make this dish. 

References – 

http://www.thegundruk.com/koiralo-ko-phool-ko-achaar/

http://myrecipejasmin.blogspot.com/2014/03/koiralo-ko-phool-achhar-mountain-ebony.html

http://herbfinder.tattvasherbs.com/mountain-ebony-orchid-tree/

https://nurserylive.com/buy-forestry-seeds-online-in-india/bauhinia-variegated-kachnar-orchid-tree-0-5-kg-seeds-plants-in-india

http://www.theayurveda.org/ayurveda/herbs/12-medicinal-benefits-of-bauhinia-plant/

http://www.worldagroforestry.org/treedb/AFTPDFS/Bauhinia_variegata.PDF

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chicken chowmein recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Servings – 3

Preparation time – 20 minutes
Cooking time – 10 minutes
Difficulty – Easy

Ingredients –
Chicken breast or boneless chicken – 200 grams, cut into long stripes
Uncooked noodles – 200 grams
Cabbage – 200 grams, cut into long stripes
Green peppers (capsicum) – 60 grams, cut into long stripes
Carrot – 60 grams, cut into long stripes
Scallion (spring onion) – ½ bunch, sliced
Onion – 60 grams, sliced
Garlic – 2 cloves, minced
Ginger – 2 teaspoons, minced
Vegetable oil – 2 tablespoons
Sesame oil – 1 teaspoon
Soy sauce – 3 tablespoons
Salt – 1 teaspoon
Szchewan pepper – 1 pinch
Chili pepper – 1 pinch, optional

Directions –
– Marinate the chicken with 1 spoon of soy sauce for around 10 minutes.
– In a boiling water, boil carrots, peppers and cabbage together for15 seconds, cool them off by running      cold water and strain them.
– Boil noodles until half cooked, cool them just like vegetables andstrain them.
– Heat up a pan on medium heat, add one spoon of vegetable oil.
– Add the chicken and cook it until tender and brown. Remove it from the heat.
– Add the rest of the vegetable oil. Cook onion, garlic, and ginger until golden brown.
– Add vegetables and cook them for a minute.
– Add noodles, chicken, soy sauce, salt, and pepper. Cook it whilestirring without burning them for around  2 minutes.
– Add the sesame oil, and toss it for a minute.
– While serving, garnish with scallions and chili peppers.

NOTE:
– Any kind of noodles or pasta, preferably long shapes, can be cooked.
– Cook it with desirable veggies or meat.
– If cooked too long, it becomes dry. Even if that happens, please never add water.

FORK OR CHOPSTICKS?