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Cucumber salad, kakroko achar

CUCUMBER SALAD (KAKROKO ACHAR)

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.

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Poleko golbheda ko achar (roasted tomato chutney)

Preparation time – 1 minute
Cooking time – 4 minutes
Difficulty – easy

Ingredients –

Plum tomatoes – 2, preferably small sized
Dry red chili – 2
Szechuan pepper – ½ tsp
Salt – 1 tsp

Directions –

Cut tomatoes into halves
Grill tomatoes and chili, don’t burn the chilis
Crush pepper, chili and salt in pestle finer as possible
Add tomatoes and continue crushing until the desired puree consistency.
Note –
Above recipe is one of the quick and popular chutney recipe in Nepali everyday kitchen. Szechuan pepper gives a slight peppery and pungent aroma while roasted tomatoes and chilies combines to give an extra kick. Of course! It is a mouth watering achar. Achar, refers to all kinds of jarred pickles or fresh chutneys. To master this recipe, choose the ripe but hard tomatoes so that in can be grilled nicely. They can be roasted in oven, pan, direct fire or whatever possible. Do not burn the chili, just toast them. Using mortar and pestle can be little tricky in the beginning, but it is just a matter of little practice, which is easy.

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Bhat, rice

Preperation time – 1 minute
Cooking time – 15 minutes

Ingredients-
Rice – 1 cup
Water – 2 cups

Directions-

– Boil rice and water.
– When it comes to boil, stir well, and simmer for 12 minutes in a very low heat.
– Turn the heat off, cover for another 3 minutes

Note:
The world knows how to cook rice. But sometimes they burn, become too moist or harder. By following this recipe we will never fail while cooking rice. Keep in mind, if you want to cook more quantity, just simply calculate the recipe. Happy cooking!

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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?

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Nepalese Style Meat And Cheese Platter

nepalese-style-meat-and-cheese-platter

  • Preparation time: 10 minutes
  • Difficulty: Easy

Ingredients

  • Yak cheese
  • Salami
  • Buffalo jerky (Nepalese dried meat)
  • Chinese pears or Asian pears (Naspati)
  • Honey Comb (mauriko chaka)
  • Cream crackers or cheese crackers
  • Grapes

Directions

  • 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.

YUMMY!

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Pork Feet And Bean Stew

  • Preparation time: 15 minutes
  • Cooking time: 1 and half hour

Ingredients

  • Pork Feet 1 lb, washed and diced big
  • Black eyed beans 1/2 cup, washed and soaked in water overnight
  • Carrot ½ lb, peeled and diced big
  • Daikon Radish ½ lb, peeled and diced big
  • Onion Quarter pound chooped
  • Garlic 1 oz chopped fine
  • Ginger 1 oz chopped fine
  • Cilantro ½ bunch
  • Scallion ½ bunch
  • Tomatoes ½ lb roughly chopped
  • Cumin powder 1 tbsp
  • Turmeric powder 1 1/2 tsp
  • Canola oil 1 tbsp
  • salt ½ tbsp
  • black pepper ½ tsp
  • szechuan peppers ½ tsp
  • Water 2 liters

Directions

  • heat up a saucepan, put half teaspoon of oil
  • add pork feet, sear it off
  • add beans and vegetables, cook until their moisture dries out
  • add water leaving just ½ cup for sauce
  • bring it to boil
  • skim off the cloud, lower the heat to low
  • add cooked sauce, salt and peppers
  • garnish with scallion and cilantro

Directions for Sauce

  • heat up a saucepan, add ½ tbsp of oil
  • add onion, garlic and ginger, cook until brown
  • add tomatoes, water, turmeric, and cumin powder
  • turn down the heat to medium low, and cook the sauce for another 5 minutes while stirring

 

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