An authentic Nepali taste of Hog plum [lapsi] vinaigrette which is mixed with seasonal salad and vegetables. Same Nepali taste, just a different approach. A must try recipe!
Prep Time
12minutes
Servings
people
Ingredients
1bunchGreen leaf salad
1medium sizedCarrotgrated to ¾ cup
1medium sizedWhite radishgrated to ¾ cup
1tbspPumpkin seedstoasted
1tbspWalnuts
1tbspRaisins
Hog plum vinaigrette
1tbspHog plum powderdry
1tbspWater
1tbspSesame oil
1tbspMustard oil
Prep Time
12minutes
Servings
people
Ingredients
1bunchGreen leaf salad
1medium sizedCarrotgrated to ¾ cup
1medium sizedWhite radishgrated to ¾ cup
1tbspPumpkin seedstoasted
1tbspWalnuts
1tbspRaisins
Hog plum vinaigrette
1tbspHog plum powderdry
1tbspWater
1tbspSesame oil
1tbspMustard oil
Instructions
Peel carrot and radish. Cut off the ends and grate them.
Cut green leaf salad into square shapes or the desired shapes. Do not cut into too small pieces as they turn out to be bitter.
Slightly toast the pumpkin seeds and walnuts.
In a big bowl, pour the vinegarette, add the rest of the ingredients. Gently fold them upside down.
Serve the salad immediately.
Vinaigrette
In a bowl, mix water and hog plum powder. Mix for approximately 1 to 2 minutes until the water starts to taste sour and slimy in texture.
Add mustard oil and sesame oil. Mix them for a minute.
Recipe Notes
Hog plum, lapsi in Nepali, is one of the common ingredients in the Nepalese kitchen. It contains a thick leathery skin with a yellowish pulp inside. This fruit is consumed as fresh, dried or as powder form. It has got a sour taste and slimy in texture when mixed with liquid, if dry. Lapsi also contains antioxidants which provide a range of health benefits. Mustard oil can be substituted with vegetable oil. Using the freshest vegetables is the key to prepare this salad beautifully. Fresh hog plum can be used instead of dried powder. While serving, make a bed of green leaf first, then add the rest over. This is actually a thumb rule to plate any salad which also helps to look appealing.
https://cuisinenepal.com/wp-content/uploads/2019/06/DSC02451.jpg00superadminhttp://cuisinenepal.com/wp-content/uploads/2016/07/logo.pngsuperadmin2019-06-23 08:28:572019-06-23 08:44:27Nepali green leaf salad with hog plum dressing
A sweet corn tastes even better when spiced in a Nepalese style. A must try recipe!
Prep Time
20minutes
Cook Time
5 minutes
Servings
people
Ingredients
5cupsSweet cornseparated from cob
1cupRed onionsliced thin
1 medium sized, or to tasteJalapeno or any desired fresh chilisliced thin
1tspCumin powder - 1 tsp
2tspSaltsome more salt for boiling
1tspGhee
1/2cupFried cilantro (fried coriander leaves)
1cupVegetable oil
Prep Time
20minutes
Cook Time
5 minutes
Servings
people
Ingredients
5cupsSweet cornseparated from cob
1cupRed onionsliced thin
1 medium sized, or to tasteJalapeno or any desired fresh chilisliced thin
1tspCumin powder - 1 tsp
2tspSaltsome more salt for boiling
1tspGhee
1/2cupFried cilantro (fried coriander leaves)
1cupVegetable oil
Instructions
Boil the corn with cob in salted water until soft. It may take around 10 minutes.
Meanwhile when the corn is boiling, slice the onion and chili.
Clean the cilantro (fresh coriander leaves) by separating leaves from the stem. Keep small amount of stems with leaves. Keep them like small florets.
In a medium hot vegetable oil, fry the cilantro leaves just for a second until it turns dark green. Remove from the oil immediately and place it on a paper towel or a dry surface.
After the corn is boiled, separate the corn from the cob and spread it on the tray. Use a knife to cut the corn from the cob. Gently separate the corn which are sticked together.
Heat up a pan, and add ghee. Add onions and cook only until translucent.
Add corn, salt and cumin powder. Cook for few minutes while continuously stirring. Wait until it starts making popping sound. Then add sliced chili and stir only for a minute. Turn off the heat.
Garnish with fried cilantro before serving. Serve hot.
Recipe Notes
Above recipe is an appetizer or can also be served as a side accompaniment vegetable with any main dish.
Dudhe makai in Nepali (sweet corn), is the right corn to prepare this dish. The best taste can be obtained from the fresh corn before they reach harvesting season.
Any chilis can be used, the only thing we have to remember is that not to cook chili too much. That is why we only add it right before corn is ready to serve. This way chili still remains crunchy and tastes fresh.
We can cook the onion and corn separately and mix all the ingredients together in a large bowl, when they are cold. Chopped cilantro can also be used. This way, this recipe turns into a cold version. In Nepali language it could be called as SANDEKO DUDHE MAKAI.
1slicePickled or raw cucumberapproximately 1 thick
1sliceOnionapproximately 1 thick
1tspVegetable oil
to tasteSalt and pepper
1medium sizedBurger bun
Burger Saucecheck recipe on notes
Mayonnaise [optional]optional
Prep Time
5minutes
Cook Time
8minutes
Servings
Ingredients
300gramsGround buffalo meat80% lean and 20% fat
1sliceCheeseany desired cheese
1leafSalad leafgreen leaf lettuce
1sliceTomatoapproximately 1 thick
1slicePickled or raw cucumberapproximately 1 thick
1sliceOnionapproximately 1 thick
1tspVegetable oil
to tasteSalt and pepper
1medium sizedBurger bun
Burger Saucecheck recipe on notes
Mayonnaise [optional]optional
Instructions
Shape the meat into round shape patty. Meat must be little bigger than bun diameter. Do not shape it too tight.
Sprinkle salt and pepper on both sides.
Preheat the grill or pan to medium hot.
Grease the pan with oil, grill the meat approximately 3 minutes on each side while covered. Do not overcook.
When the meat is cooked, put the cheese on the top of meat, and let it melt.
After melted, set aside and leave to rest for about 2 minutes. Meanwhile, toast the burger bread until crispy and brown.
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.
A simple way to cook Nepali yellow lentils in a culinary fashion. A must try recipe!
Prep Time
15minutes
Cook Time
30minutes
Servings
Ingredients
1cupYellow split peas, masoor daalsoakedwater for 15 minutes
3ozPotatoespeeled and diced
5ozCarrotspeeled and diced
1ozOnionroughly chopped
1ozgarlicroughly chopped
2ozTomatoesroughly chopped
1tspTurmeric powder
2Cloves
1tspVegetable oil - 1tsp
2tspGhee or Butter
7cupsWater
2tspSalt
1tspPepper
Prep Time
15minutes
Cook Time
30minutes
Servings
Ingredients
1cupYellow split peas, masoor daalsoakedwater for 15 minutes
3ozPotatoespeeled and diced
5ozCarrotspeeled and diced
1ozOnionroughly chopped
1ozgarlicroughly chopped
2ozTomatoesroughly chopped
1tspTurmeric powder
2Cloves
1tspVegetable oil - 1tsp
2tspGhee or Butter
7cupsWater
2tspSalt
1tspPepper
Instructions
Heat up vegetable oil, saute onion and garlic until translucent
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
Add the seasoning
Blend the soup with ghee until very smooth and creamy.
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.
A traditional rice pancakes infused with nuts and hint of sugar. Simply and easy to make.
Prep Time
10
Cook Time
20
Servings
Ingredients
1cupRice Flour
1 1/4 cupWater
2tbspMixed Nutsroughly chopped
1tbspBrown Sugar
2 tspButter or Gheeroom temperature, or microwave for 10 seconds
2tspVegetable oil
Prep Time
10
Cook Time
20
Servings
Ingredients
1cupRice Flour
1 1/4 cupWater
2tbspMixed Nutsroughly chopped
1tbspBrown Sugar
2 tspButter or Gheeroom temperature, or microwave for 10 seconds
2tspVegetable oil
Instructions
Mix flour, water, and butter very well. The consistency must be creamy
Fold the mixture with mixed nuts.
Grease the cast-iron skillet or a non-sticky pan with ½ tsp oil, heat up to medium
Spread ¼ of the mixture in a round shape like roti or tortillas
Sprinkle ¼ of the sugar evenly
Cook one side only for around 5-6 minutes while covered, do not flip
Repeat same process with the rest of the mixture
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.
A simplest way to cook any kinds of leafy greens in authentic Nepali way.
Prep Time
5minutes
Cook Time
3minutes
Servings
Ingredients
1/2kgAny desired leafy greens – Approximately ½ Kilostems removed if preferred
3 clovesgarlic
4whoeDry red chilibroken into pieces
1/2tablespoonOlive or vegetable oil
1teaspoonSalt
1/2tspBlack pepper
Prep Time
5minutes
Cook Time
3minutes
Servings
Ingredients
1/2kgAny desired leafy greens – Approximately ½ Kilostems removed if preferred
3 clovesgarlic
4whoeDry red chilibroken into pieces
1/2tablespoonOlive or vegetable oil
1teaspoonSalt
1/2tspBlack pepper
Instructions
Chop the greens into small pieces, wash, and strain to dry.
Heat up oil in a pan. Add garlic, fry them until golden brown.
Add the chili, fry them.
Add greens and season with salt and pepper.
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.
Cucumber – 2 pieces medium sized, long julienne cut from mandolin or hand cut, or any cut desired. (Note: discard seeds part) Dry red chili – 5 toasted, deseeded, and grinded
Dried orange peel – 1/2 tsp ground
Mustard seeds – 1 tsp toasted and grinded
Szechuan peppers – 1 tsp toasted and grinded
Dill leaves (saufko saag) – half bunch chopped
Sesame Oil – 1 tbsp
Lemon Juice – 2 tbsp
black and white sesame seeds – 1 tbsp, toasted
Salt – 3 tsp
Directions –
– All seeds must be toasted and grinded seperately, except sesame seeds – mix all the ingredients in a separate bowl except cucumbers – toss the mixture with the cucumbers – while service, drizzle some chili oil
CHILI OIL-
Dry red chili – 5-7 pieces, coarsely grinded on grinder or hand chopped Sesame Oil – 2 tbsp Vegetable Oil – 2 tbsp
Directions –
– Mix all the ingredients together – heat up mixture until hot only, turn the heat off immediately – Leave the mixture in a room temperature for 24 hours – Strain the oil and use it for several weeks
DRIED ORANGE PEEL –
METHOD 1, NATURAL – Spread the orange peel on a clean surface out in the sun, until completely dries out in 1 – 2 days. Check and continue dehydrating if needed. METHOD 2, BY USING DEHYDRATOR – By using dehydrating machine, leave the machine turned on for at least 24 hours. Check and continue dehydrating if needed. METHOD 3, OVEN DEHYDRATING – Spread the orange peel on a sheet pan, leave it in the oven overnight while the pilates are running. Check and continue dehydrating if needed.
Cut the cheese and meat in desired sizes, preferably bite size pieces.
Arrange all the ingredients on a wood board or a plate neatly.
NOTE: Above recipe is one of the non-cooking snack that can be prepared with desirable local cheese, cured and dried meat, fruits etc.
If due to unavailability of yak cheese, one could be replaced with any type desired cheeses. Sandwich cheeses like American, Cheddar, Swiss, Monterey Jack, Mozzarella, Provolone etc., are not generally recommended. Try using different kinds of cheese as soft, semi soft, and hard.
Walnuts, pecans, almonds, pistachio or any nuts can also be used to prepare a meat and cheese platter.
Any kind of crackers, bread, or biscuits can be served.
Honey comb can be replaced with honey, fruit jam, or fruit puree.
Meat and cheese platter are served as a beverage snack from a smaller plate to bigger serving trays. Various cutting techniques and arranging ingredients in a beautiful way may give an outstanding appearance and create a certain kind of atmosphere.