Juju Dhau

Different types of Chillies

Wasabi Chicken

2 boneless,skinless chicken breasts flattened
2 teaspoon wasabi
1 cup breadcrumbs
1 egg
salt n pepper to taste
Oil

Recipe
Sprinkle salt and pepper in the chicken and keep aside for some time.
Rub the wasabi paste in the chicken.
Put egg in a shallow dish and dip chicken in it one at a time.
Then dip it in the breadcrumb mixture and fry it in hot oil.

Mana Chhyola

Ingredients
1/2 lb skinless boneless chicken
4 tablespoon Vegetable/mustar Oil
1/2 teaspoon Turmeric powder
1 teaspoon Methi seeds (Fenugreek)
2 strands of Green onions
1/2 teaspoon mined Garli
1/2 teaspoon mined Ginger
1/2 teaspoon Cummin powder
3 teaspoon chilly powder
Salt to taste

Method
1. Boil the chicken.
2. Cut and add it into a bowl after it is cooled. Cut into big pieces.
3. Add the salt, cumin, ginger/garlic, chilli powder.
4. Now heat the oil in a frying pan till it is smoking hot.
5. Add fenugreek seeds and let it turn a dark brown, let it cool a little and then add the turmeric.
6. Now put this in the meat and mix it well.
7. Add the chopped green onions in it for garnish.
8. Served with beaten rice.

Bhutan (Fried liver)

Ingredients:

1 cup liver chicken or goat
2 tablespoon vegetable oil
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 teaspoon chilli powder
1 teaspoon ginger garlic paste
Salt to taste

Method:
1. Boil or pressure cook the liver until they are brown on the outside and still pink inside.
2. Let them cool and cut into small pieces.
3. Heat oil and add the cut liver.
4. Add cumin powder, coriander powder, chilli powder, ginger garlic paste, and salt.
5. Fry them until the spices are all blended together.
6. Serve it as appetizer with cocktails.

Kauliko Jhol Tarkari (Cauliflower Curry)

Ingredients:

1 medium sized cauliflower (cut into small florets)

3 small potatoes (diced into cubes)

2 tomatoes (cut into cubes)

3 teaspoon ground ginger 

3 cloves chopped garlic

1/2 teaspoon turmeric powder

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1/2 teaspoon cumin seeds

1/2 teaspoon  salt

2 tablespoon mustard/vegetable oil

3 green chillies

Chopped Cilantro for garnishing

Salt to taste

Method:

1. Heat oil and fry the cumin seeds.
   
2. Add ginger, garlic, tomatoes, turmeric, cumin powder, coriander powder and stir.
   
3. Then add diced potatoes and stir again.
   
4. Add salt, cauliflower, and chillies.
   
5. Add water and let it cook for 5 mins.
   
6. Garnish it with chopped cilantro and serve hot.
   

Tips:Can also add cashewnuts or almonds while adding the cauliflower and make it more exotic.

Kukhurako Masu (Chicken Curry)

Ingredients:
4 tablespoon clarified butter or oil
1 whole chicken (cut into bite site pieces)
1 big onion (finely sliced)
1/2 teaspoon turmeric powder
6 pepper corns
1 tablespoon coriander seeds
1 teaspoon cumin seeds
3 cloves chopped garlic
2 teaspoon ginger paste
3 green chillies
2 teaspoon Garam Masala
Salt to taste
Cilantro to Garnish

Method

1. Coarsely grind all the dry spices together.
2. Heat oil or clarified butter in a heavy bottom pan.
3. Add onion and fry till it is golden.
4. Add the dry spices and stir
5. Now add ginger, garlic and chillies.
6. Put chicken pieces and stir till all the spices are mixed with the chicken.
7. Put water and cook it for 10 mins.
8. Serve it with rice or roti.

Mula ko Acchar (Fermented Radish Pickle)

Ingredients:

1 white daikon radish
3 tablespoons vegetable oil
1 teaspoon turmeric powder
1 tablespoons brown mustard seeds(grounded)
2 teaspoon of cayene pepper
Salt to taste

Method:
1. Peel the outer layer and cut into fat french frie pieces.

2. Put it in the sun or let it dry in a colander for 2 hrs.

3. Then place it in a large bowl.

4. Now put the dry ingredients(salt+turmeric+mustard+cayenne) in it.

5. Mix it well with a dry spoon and keep it aside for 1 hour.

6. Select a clean glass jar which has an air tight lid.

7. Now put all the radish in it and pour the vegetable oil on top of it.

8. Keep in the sun for 3 weeks then it is ready to be served.

Hello,
I have decided to publish some of my recipes in this blog. I love nepali food but the busy life makes it impossible to eat dal,bhat, and tarkari everyday, even if one desires for it. The nepalese people are just spreading their wings and living far away which sometimes makes it impossible to find the ingredients to cook a dish like the one back home. I have some quick and easy recipes that me and my family enjoy now and then. Happy Cooking!!!