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Young pumpkin and soybean curry, Farsi ra bhatmas

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Young pumpkin and soybean curry, Hariyo farsi ra bhatmas
Servings
Ingredients
  • 500 grams Young pumpkin or zucchini thinly sliced
  • 150 grams Raw soybeans shells removed and washed
  • 150 grams Tomatoes finely chopped
  • 100 grams Onion sliced
  • 20 grams garlic finely chopped or crushedmortar and pestle
  • 20 grams Ginger finely chopped or crushedmortar and pestle
  • 2 tbsp Olive oil or cooking oil
  • 1 tsp Paprika powder
  • 1/2 tsp Coriander Seeds
  • 1/2 tsp Fenugreek Seeds
  • 1/2 tsp Cumin powder
  • 2 tsp Salt
  • 1/2 tsp Black pepper
  • 1 tbsp Cilantro for garnish
Servings
Ingredients
  • 500 grams Young pumpkin or zucchini thinly sliced
  • 150 grams Raw soybeans shells removed and washed
  • 150 grams Tomatoes finely chopped
  • 100 grams Onion sliced
  • 20 grams garlic finely chopped or crushedmortar and pestle
  • 20 grams Ginger finely chopped or crushedmortar and pestle
  • 2 tbsp Olive oil or cooking oil
  • 1 tsp Paprika powder
  • 1/2 tsp Coriander Seeds
  • 1/2 tsp Fenugreek Seeds
  • 1/2 tsp Cumin powder
  • 2 tsp Salt
  • 1/2 tsp Black pepper
  • 1 tbsp Cilantro for garnish
Instructions
  1. - Heat up oil in a pressure cooker, fry coriander seeds and fenugreek seeds until golden brown.
  2. - Add onions, cook until translucent.
  3. - Add ginger and garlic, cook until golden brown.
  4. - Add tomatoes, cook for 2 minutes.
  5. - Add pumpkin, soybeans and the rest of the seasonings except cilantro. Cook for 2 minutes.
  6. - Cover the pressure cooker with lid and cook for around 15 minutes on a medium heat.
  7. - Garnish with fresh cilantro leaves while serving.
Recipe Notes

Pressure cooker isn’t very necessary. Other options can be in any type of cookware like a pot, wok or a deep pan etc. Paprika powder can be substituted with a very mild chili powder. Although, it makes the dish a bit spicy. This dish may substitute meat as it contains higher nutrition. Also goes very well with bread, rice or roti.

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Bhuteko saag, sauted leafy greens

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Bhuteko saag, sauted greens
A simplest way to cook any kinds of leafy greens in authentic Nepali way.
Prep Time 5 minutes
Cook Time 3 minutes
Servings
Ingredients
  • 1/2 kg Any desired leafy greens – Approximately ½ Kilo stems removed if preferred
  • 3 cloves garlic
  • 4 whoe Dry red chili broken into pieces
  • 1/2 tablespoon Olive or vegetable oil
  • 1 teaspoon Salt
  • 1/2 tsp Black pepper
Prep Time 5 minutes
Cook Time 3 minutes
Servings
Ingredients
  • 1/2 kg Any desired leafy greens – Approximately ½ Kilo stems removed if preferred
  • 3 cloves garlic
  • 4 whoe Dry red chili broken into pieces
  • 1/2 tablespoon Olive or vegetable oil
  • 1 teaspoon Salt
  • 1/2 tsp Black pepper
Instructions
  1. Chop the greens into small pieces, wash, and strain to dry.
  2. Heat up oil in a pan. Add garlic, fry them until golden brown.
  3. Add the chili, fry them.
  4. Add greens and season with salt and pepper.
  5. Cook for a minute until greens become soft.
Recipe Notes

- Probably the easiest way to cook greens in a Nepalese style. Just make sure greens are washed very well. Straining water properly is important to have a dry and crispy texture after cooking. If not done so, greens will become soggy. But in general, people don’t care about soggy or dry greens, they love it anyway 🙂

- Above picture is of sauted watercress (Sim Saag) and broad mustard leaves (Rayoko Saag). Any greens can be cooked. For example: Spinach, broccoli rabe, Stinging nettles, dill, radish leaves, collard greens etc. etc.

- Olive oil isn’t necessary, vegetable oil works very well.

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donut

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Donuts
Difficulty - medium Preparation time - Approximately 1 hour 30 minutes Cooking time - 10 - 15 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
Ingredients
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
Ingredients
Instructions
  1. Mix yeast and warm milk [not boiled] in a bowl by using a spoon or whisk. Leave it until bubbles form or the yeast rises. This may take up to 10 minutes. Add eggs and butter and mix with spoon.
  2. Mix all the dry ingredients in a separate bowl or a working surface. Then mix the yeast mixture, knead gently to form a dough. Shape it into a ball shape and cover with plastic wrap or a wet towel for about 45 minutes. Leave the dough untouched in a warm area until it doubles in size. This process is important as the yeast works with dough as the dough rises. Please note that this process may take less or more time as expected according the the room temperature. Warm surface and room helps to rise the dough faster.
  3. On a flat surface, sprinkle some flour and roll out the dough about ½ inch thick.By using a donut cutter or any round glass and bottle cap, cut the dough into donut shapes.
  4. Place those donut doughs on a flour dusted surface and cover them with a moist towel for around 15 minutes until it doubles in size.
  5. - Heat up the oil to a medium temperature. Test the oil by frying a small piece of dough, if it floats slowly, it is ready to fry. Ideal temperature for frying oil is between 350°f and 360°f. Gently fry the donuts 1 to 2 pieces at a time. Turn over when one side becomes brown. This may take less than a minute. Do not over fry, as this will make the donuts bitter.
  6. Place the warm donuts on a paper towel. Serve it warm for better taste. Donuts can be glazed with melted honey and coconut flakes as shown in the picture.
Recipe Notes

- Nepalese style donuts or doughnuts are served best with warm tea. Plain, sugar coated, and coconut glazed donuts are the most popular types of donuts in Nepal.

- Doughnuts tastes better when served warm.

- They can be stored for 1 to 2 days in a room temperature. To store it wrap them in a napkin and store in a paper bag. If they become stale, we can microwave for 15 seconds to have it warm.

- Doughnuts can be glazed with honey, maple syrup, agave nectar, chocolate, powder sugar, coconut flakes and many more etc.