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Kauda pasta

 

 

 

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Kauda Pasta
This famous pasta style is coming from the eastern part of Nepal. Depending upon the various regions of the country, we may find many different shapes and styles of the soup, but basically, the recipe concept is the same.
Servings
soup bowls
Ingredients
Pasta reciepe
  • 1 cup All purpose flour
  • 1/2 cup Water - ½ cup
Pasta soup recipe
  • 1 cup Green beans medium diced, french or hericovert
  • 1 cup Assorted peppers medium diced, green, red, yellow capsicum
  • 1 cup Tomatoes small diced, ripe tomatoes
  • 1/2 teaspoon Soy sauce
  • 1/2 cup Onion thinly sliced
  • 2 cloves garlic sliced
  • 1/2 teaspoon Cumin seeds
  • 1-1/2 cup pasta frozen or fresh
  • 3 cups Water
  • 1-1/2 teaspoon Salt
  • 1-1/2 tablespoon Oil any preferred oil
  • 1/2 teaspoon Szechuan pepper timur
  • few sprigs Cilantro leaves corriander leaves
Servings
soup bowls
Ingredients
Pasta reciepe
  • 1 cup All purpose flour
  • 1/2 cup Water - ½ cup
Pasta soup recipe
  • 1 cup Green beans medium diced, french or hericovert
  • 1 cup Assorted peppers medium diced, green, red, yellow capsicum
  • 1 cup Tomatoes small diced, ripe tomatoes
  • 1/2 teaspoon Soy sauce
  • 1/2 cup Onion thinly sliced
  • 2 cloves garlic sliced
  • 1/2 teaspoon Cumin seeds
  • 1-1/2 cup pasta frozen or fresh
  • 3 cups Water
  • 1-1/2 teaspoon Salt
  • 1-1/2 tablespoon Oil any preferred oil
  • 1/2 teaspoon Szechuan pepper timur
  • few sprigs Cilantro leaves corriander leaves
Instructions
Pasta recipe
  1. In a bowl, add a little bit of water to the flour. Assorted peppers - 1 cup, medium diced and seeds removed, red and green capsicum. Red Tomatoes - 1 cup, small diced Soy sauce - 1/2 teaspoon Onion - 1/2 cup, thinly sliced Garlic- 2 cloves, sliced Cumin seeds - 1/2 tsp Kaudah pasta - 1 1/2 cup Water - 3 cups Salt - 1 1/2 teaspoon Oil - 1 1/2 tablespoon Szechuan pepper (timur) - 1/2 tsp Cilantro leaves - few sprigs for garnish
  2. Prepare the dough while adding water little by little.
  3. Do not knead too much. This process shouldn’t take more than 2 minutes.
  4. Divide the dough into 8 equal individual balls. Put them back into the bowl and cover with a towel.
  5. Put the dough on a cutting board, roll by hand into a long rounded shape, thinnest we could make.
  6. Cut it into almost 2 centimeters slices.
  7. On each slice, press firmly in the center and release softly, with the help of the backside of a small spoon tip.
  8. Spread the pasta on a flat plate or sheet pan dusted with a generous amount of flour. Freeze the sheet pan with pasta or cover with a towel for immediate use.
  9. Store the frozen pasta into zip lock bags for future purposes or use them immediately.
Pasta soup recipe
  1. Heat up a shallow pan or pot. Add the oil and make it hot. Add onions.
  2. Add cumin seeds, fry until brown.
  3. Cook until translucent and add garlic.
  4. Cook onion and garlic until golden brown.
  5. Add beans and peppers. Saute the vegetables for a minute. Add the tomatoes.
  6. Constantly stir, cover, uncover, and stir until cooked almost fully. This process may take around 5 to 6 minutes depending upon pot and flame.
  7. Add water, bring it to the boiling point. Add pasta and salt. Gently stir and keep boiling in slow flame for another few minutes until pasta is cooked fully.
  8. After pasta is cooked, add the Szechuan peppers and adjust the seasoning.
  9. Turn off the heat and let the pasta soup rest for at least 2 minutes while covered.
  10. Add the cilantro, stir, and serve immediately.
Recipe Notes

If we imagine Nepal ever has its own pasta like the Italian Gnocchi, the answer is, Yes! This famous pasta style is coming from the eastern part of Nepal. Depending upon the various regions of the country, we may find many different shapes and styles of the soup, but basically, the recipe concept is the same. Some people even prepare this out of their leftover momo dumpling dough, making it as an accidental pasta. This dish is not known to many people but it is a very delicious dish proudly being a part of Great Nepalese Cuisine.

Do not knead the pasta dough too much and also do not let the dough rest for too long. The gluten inside the flour will start to react and will make the dough sticky, stretchy, and too moist and will prevent it from making the shape. If you have to let it rest then wrap with airtight plastic and save in the fridge for a few hours. That will slow down the gluten reacting process.

Pasta could be frozen up to many months ahead of time. Just remember to spread on a sheet pan with a generous amount of flour. After frozen, store in zip lock bags or airtight containers in the freezer.

Water in the soup can be substituted with vegetable stock or chicken stock.
Soup can be made entirely upon desired vegetables, meat, or fish. Just pick the freshest ingredients from the market.

Add cilantro only right before serving and do not let the soup sit in the pot for a long time. The more the soup rests, it will become very thick and when reheated, may lose flavor and taste. This means to prepare this pasta soup to serve immediately for maximum flavor and taste.


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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.