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Nepali buff burger

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 Nepali buff burger
A Nepali style homemade burger, easy recipe!
Prep Time 5 minutes
Cook Time 8 minutes
Servings
Ingredients
  • 300 grams Ground buffalo meat 80% lean and 20% fat
  • 1 slice Cheese any desired cheese
  • 1 leaf Salad leaf green leaf lettuce
  • 1 slice Tomato approximately 1 thick
  • 1 slice Pickled or raw cucumber approximately 1 thick
  • 1 slice Onion approximately 1 thick
  • 1 tsp Vegetable oil
  • to taste Salt and pepper
  • 1 medium sized Burger bun
  • Burger Sauce check recipe on notes
  • Mayonnaise [optional] optional
Prep Time 5 minutes
Cook Time 8 minutes
Servings
Ingredients
  • 300 grams Ground buffalo meat 80% lean and 20% fat
  • 1 slice Cheese any desired cheese
  • 1 leaf Salad leaf green leaf lettuce
  • 1 slice Tomato approximately 1 thick
  • 1 slice Pickled or raw cucumber approximately 1 thick
  • 1 slice Onion approximately 1 thick
  • 1 tsp Vegetable oil
  • to taste Salt and pepper
  • 1 medium sized Burger bun
  • Burger Sauce check recipe on notes
  • Mayonnaise [optional] optional
Instructions
  1. Shape the meat into round shape patty. Meat must be little bigger than bun diameter. Do not shape it too tight.
  2. Sprinkle salt and pepper on both sides.
  3. Preheat the grill or pan to medium hot.
  4. Grease the pan with oil, grill the meat approximately 3 minutes on each side while covered. Do not overcook.
  5. When the meat is cooked, put the cheese on the top of meat, and let it melt.
  6. After melted, set aside and leave to rest for about 2 minutes. Meanwhile, toast the burger bread until crispy and brown.
  7. Layer the bun, meat, veggies and sauce as shown in the picture.
Recipe Notes

To make the best burger, choose the best quality meat and bread. Do not overcook the burger. To prevent the meat from shrinking, press the meat in the center by thumb while shaping the raw patty.

Burger Sauce

Ingredients-

Tomato ketchup - 3 tablesoons

Yellow mustard powder – 1 teaspoon

White vinegar – ½ teaspoon

Directions – Mix all the ingredients well.

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Goondpak cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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 Goondpak cake
This recipe imitates the same old fashioned Nepali goondpak. Simple and easy to make!
Prep Time 45 minutes
Cook Time 35 minutes
Servings
Ingredients
  • 2 1/2 cups Whole wheat flour
  • 1/2 cup Molasses melted
  • 3/4 cup Sugar
  • 3 tbsp Edible gum can be found in Indian supermarkets, Goond
  • 1/2 cup Grated coconut
  • 1 cup Mixed nuts
  • 1/2 cup Ghee or clarified butter melted
  • 2 cups Evaporated milk
  • 1 cup Milk powder
  • 2 tsp Cardamom ground
  • 1/2 tsp Nutmeg ground
  • 2 tbsp Sunflower seeds toasted
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tbsp Vinegar or lemon juice
  • 1/2 tsp Salt
Prep Time 45 minutes
Cook Time 35 minutes
Servings
Ingredients
  • 2 1/2 cups Whole wheat flour
  • 1/2 cup Molasses melted
  • 3/4 cup Sugar
  • 3 tbsp Edible gum can be found in Indian supermarkets, Goond
  • 1/2 cup Grated coconut
  • 1 cup Mixed nuts
  • 1/2 cup Ghee or clarified butter melted
  • 2 cups Evaporated milk
  • 1 cup Milk powder
  • 2 tsp Cardamom ground
  • 1/2 tsp Nutmeg ground
  • 2 tbsp Sunflower seeds toasted
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tbsp Vinegar or lemon juice
  • 1/2 tsp Salt
Instructions
  1. Toast the edible gum (goond) in a pan until it puffs up, toast one spoon at a time. Do not burn.
  2. In a large bowl, mix flour, baking powder, baking soda, salt, nuts, coconut, cardamom, and nutmeg powder. Mix it very well.
  3. In another bowl, whisk sugar, evaporated milk, molasses, and ghee until all the sugar is dissolved.
  4. Transfer the liquid into large bowl, finally add vinegar and whisk the mixture very well.
  5. Preheat up the oven to 350 degrees F or 175 degrees C.
  6. Grease the inside part of cake pan with a cooking spray or ghee. This will preven cake sticking with the pan when cooked.
  7. Pour the cake mixture to the pan, shake the pan until the surface becomes flat and smooth.
  8. Sprinkle sunflower seeds evenly over the mixture.
  9. Bake for 35 minutes in the preheated oven, or until a toothpick inserted in center comes out clean. Allow to cool for about 20 minutes.
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Yellow lentil soup, pahelo daal

 

 

 

 

 

 

 

 

 

 

 

 

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 Yellow lentil soup, pahelo daal
A simple way to cook Nepali yellow lentils in a culinary fashion. A must try recipe!
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 1 cup Yellow split peas, masoor daal soakedwater for 15 minutes
  • 3 oz Potatoes peeled and diced
  • 5 oz Carrots peeled and diced
  • 1 oz Onion roughly chopped
  • 1 oz garlic roughly chopped
  • 2 oz Tomatoes roughly chopped
  • 1 tsp Turmeric powder
  • 2 Cloves
  • 1 tsp Vegetable oil - 1tsp
  • 2 tsp Ghee or Butter
  • 7 cups Water
  • 2 tsp Salt
  • 1 tsp Pepper
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 1 cup Yellow split peas, masoor daal soakedwater for 15 minutes
  • 3 oz Potatoes peeled and diced
  • 5 oz Carrots peeled and diced
  • 1 oz Onion roughly chopped
  • 1 oz garlic roughly chopped
  • 2 oz Tomatoes roughly chopped
  • 1 tsp Turmeric powder
  • 2 Cloves
  • 1 tsp Vegetable oil - 1tsp
  • 2 tsp Ghee or Butter
  • 7 cups Water
  • 2 tsp Salt
  • 1 tsp Pepper
Instructions
  1. Heat up vegetable oil, saute onion and garlic until translucent
  2. Add vegetables, cloves and lentil. Saute for another 2 minutes.Add water, bring it to boil, skim off the clouds and simmer for another 25 minutes or until fully cooked
  3. Add the seasoning
  4. Blend the soup with ghee until very smooth and creamy.
  5. Serve with Cilantro oil, chili powder and fresh nimkies.
Recipe Notes

- Above recipe is an alternative way to cook and serve yellow lentil soup in a western fashion. It includes culinary techniques in a restaurant style.

- Any desirable yellow lentils can be used to prepare this recipe. Please keep in mind that cooking time may vary according the nature of the lentils.

- Cilantro oil could be an optional which can be substituted with micro cilantro [baby cilantro leaves] or fully grown cilantro leaves.

CILANTRO OIL

Ingredients-

Cilantro (also known as coriander leaves) - 1 handful

Vegetable oil - ½ cup

Directions -

- In a boiling water, boil cilantro for 10 seconds, strain and dip in ice water - Remove from ice and blend thoroughly with oil - Strain the through the cheesecloth - Use for upto 3 weeks while refrigerated. - Enjoy this oil by drizzling over all kinds of pasta, soup and salads.

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Chatamari kismis

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 Chatamari kismis
A traditional rice pancakes infused with nuts and hint of sugar. Simply and easy to make.
Prep Time 10
Cook Time 20
Servings
Ingredients
  • 1 cup Rice Flour
  • 1 1/4 cup Water
  • 2 tbsp Mixed Nuts roughly chopped
  • 1 tbsp Brown Sugar
  • 2 tsp Butter or Ghee room temperature, or microwave for 10 seconds
  • 2 tsp Vegetable oil
Prep Time 10
Cook Time 20
Servings
Ingredients
  • 1 cup Rice Flour
  • 1 1/4 cup Water
  • 2 tbsp Mixed Nuts roughly chopped
  • 1 tbsp Brown Sugar
  • 2 tsp Butter or Ghee room temperature, or microwave for 10 seconds
  • 2 tsp Vegetable oil
Instructions
  1. Mix flour, water, and butter very well. The consistency must be creamy
  2. Fold the mixture with mixed nuts.
  3. Grease the cast-iron skillet or a non-sticky pan with ½ tsp oil, heat up to medium
  4. Spread ¼ of the mixture in a round shape like roti or tortillas
  5. Sprinkle ¼ of the sugar evenly
  6. Cook one side only for around 5-6 minutes while covered, do not flip
  7. Repeat same process with the rest of the mixture
  8. erve with your favorite coffee, tea, yoghurt or fruits.
Recipe Notes

Nuts are expensive, but we could also try making this recipe with granola, oatmeal, crackers, eggs, veggies, bacons, or hams etc. Just avoid sugar if they are for veggies or meat. This is a just a breakfast entrée idea, we can manipulate this into all kinds of meal.

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