Fermented radish pickle is hands down one of my favorite side dishes. It pairs so well with any nepalese main courses. I have tried fermenting many other vegetables but radishes ferments beautifully. There are many ways you can make this side dish but I love to make it in a dried form. When I say dried l leave the radish out in the sun for couple of days until all the moisture is sucked out of it (shown in the picture below) and its ready togo.Nothing beats the satisfaction of little chewy and crunchy radish pickle. Summer is the best time to make it unless you have a dehydrator machine in your kitchen 😀 ( I plan to own it in future ). I totally get it if some of you don’t like radish but try fermenting other veggies like cauliflower, tomatoes or cabbages 😀 . Please don’t be scared to experiment 😀 , never know you might come up with your holy grail recipes or dishes.
Can I start with I have been slacking a lot lately? Past week I pretty much sat on my couch and watched movie after movie until I almost got migraine. I have a very weird schedule at work, it’s 7 on and 7 off. Yes that’s right I work 7 straight days 10 hours a day and I am off for 7 straight days. I get super exhausted by 7th day of my work almost in a zombie state you can say. Takes me almost two days to catch up on my sleep and regain all my energy back. Past week I needed more then 2 days I guess 😀 😀 . I woke up this morning and told myself, I gotta make something before I go back to work tomorrow, so I don’t feel super guilty of not doing anything productive. Last night my bhauju (sister-in- law) mentioned she was looking for butter chicken recipe in my blog obviously she couldn’t find it there 😀 . So decided to whip up this dish today, this is a very rich dish as we use cream and butter. Serve this dish with jeera rice or naan on side. This is not a regular weekday dish that gets cooked in my kitchen 😀 , but when I want to make something special I always love to make butter chicken coz its amazingly flavorful and delicious. And Mr. Boyfriend loves it 😀 . For me,the secret of making a great appetizing food is constantly tasting your food while cooking until you achieve the flavor you want. And everyone’s cooking style is different form one another thus tastes different, and I think thats the beauty of cooking 😀 . I hope you guys have a great week.
In general I love mushroom but if I have to pick one kind of mushroom to eat rest of my life that would be oyster mushroom 😀 . I just love how meaty it is and also like it’s earthy flavor. I use mushroom in pretty much everything my noodles, eggs, rice, curries, you name it 😀 . I will be honest, I am a dedicated non vegetarian and I am not proud of it I need to get more vegetable in my system. I am not an expert in vegetarian dishes, so I somewhat panic when I have to cook for my vegetarian friends :D. This year I plan on tackling more vegetarian dishes (One of many New Year’s resolution). Ok enough of rambling let’s talk about choila, I have made pork or chicken choila many times however I decided to give oyster mushroom a try and it turned out amazingly delicious. I think the chewy consistency of oyster mushroom really works well for this dish. I used all the ingredients essential for chicken choila and substituted oyster mushroom for chicken. I hope you will enjoy this recipe. Here is a link to my chicken choila recipe ⇒ http://ismellfood.com/?p=4.
Tomato, Garlic, Ginger, Cilantro Leaves
Turmeric Powder, Timur (Sichuan Powder), Coriander/Cumin powder, Red Chili Paste, Mustard Oil, Fenugreek seed
All the ingredients in the bowl ready to be mixed!!
Sekuwa is a marinated skewered meat which is grilled over wood fire or regular broiler. This is a very popular appetizer in Nepal, paired with other side dishes, chilled beer and of course good company is a bliss 😀 . What makes sekuwa so unique from regular grilled meat?? The blend of different spices makes sekuwa very special. When the meat of your choice is infused in varieties of spices for hours the flavor is unbelievably scrumptious, I call it marinating magic 😀 . I think cooking some dishes requires patience, and you will have delicious results. Trust me patience works 😀 . I decided to use chicken for this recipe but any kind of meat (Pork, Goat, or Lamb) can be used. I hope you will enjoy this recipe.
All the ingredients
Fenugreek (methi) leaves
Marinating sauce ready to do its magic 😀
Chicken cube in the metal skewers ready to be grilled
For the marinating sauce, blend all the above mentioned ingredients (yogurt, salt, cumin/coriander powder, ginger/garlic paste, turmeric powder , chili paste, fenugreek leaves and Timur ) except for lime juice, black pepper and mustard oil.
Pour the marinating sauce over the meat and mix it well. Marinate it for at least 4 hours ( I let it sit for overnight if i have time and patience 😀 )
Add the black pepper, lime juice and mustard oil when the meat is ready to be grilled.
If you are using a wooden skewers , soak it in water for 20 min before using it. This will prevent the skewers from burning while put on grill. I prefer using metal skewers because its easy to use and don't have to worry about it getting burned.
Oil your metal skewer and pierce the chicken cubes into the skewers ( shown in above picture), do not tightly pack the chicken cubes. It needs to be cooked evenly.
Grill the skewers over medium heat for 5-8 min basting with oil while turning sides.
When ready garnish with some cilantro, lemon and onions.
In the midst of this busy life, it’s always not possible to cook from scratch. I am not a sweet tooth person, I usually gravitate towards savory food. But one desert that always gets me is Jilebi. Jilebi is a flour batter that is deep fried in a circular shape and soaked in a sugar syrup. It is yummiest when served warm. Usually, this requires at least 24 hours of preparation to make from scratch. The batter needs to be fermented in order to prepare a good Jilebi. When I come home form 10 hours work shift and too tired to prepare Jilebi from scratch or don’t have patience for my batter to be ready, that’s when I found the solution to satisfy my craving without compromising the taste. I got this Jilabi mix from the Nepalese grocery store and to make my life easier it comes with this cute Jilebi maker 😀 . My batter problem is solved but what about my sugar syrup?? Making sugar syrup is very time consuming as well, but I have a quick fix for this issue as well 😀 While I am at the store I grab a can of Gulab Jamun (this is another desert that is soaked in sugar syrup). Now I have both batter and sugar syrup ready-made. I have realized frying Jilebi batter in ghee takes your Jilebi to another level of deliciousness. Try it for yourself and you will know what I am talking about (I am drooling right now thinking about Jilebi 😀 ). I hope you will enjoy this recipe hack 😀 .
Jilebi mix from the store.
Gulab Jamun for the sugar syrup.
Pour sugar syrup (chasni) in a medium size bowl.
Heat ghee in medium size nonstick pan.
Transfer the batter in the Jilebi maker.
Once the ghee is hot, fry the batter in the circular motion.
Once Jilebi turns golden in color , its ready to be soaked in the sugar syrup.
Let the Jilebi soak in the syrup for minute or two.
As much as I hate cold snowy winter, the thought of one comfort food makes me happy. Yes I am talking about MOMO (dumplings). I don’t know much of a history behind this deliciousness but I can say this is one of the most popular dish in Nepal. This dish is served with the side of tomato achar. Be it in the street of marketplaces or in the restaurants , you will always find this dish in the menu. I can never say no to MOMO. It is my winter comfort food. I have been making MOMO for many years and through many trial and error I have come up with this recipe and I think I have done a good job as my friends have always complimented me on this dish 😀 .
Any kind of ground meat can be used ( chicken, beef, pork, goat). I have used ground pork in this recipe.
Finely chop the green and red onions and pour it in a medium size bowl with the minced pork in it.
Now add all the above mentioned ingredients in the same bowl and mix it very well.
Once the filling is ready its time to wrap this deliciousness.
I made my own dough from scratch but to make our life easier , wrapper are sold in any Asian grocery stores.
MOMO can be made in different shapes ,the most common are round and half moon shapes.
Place 2 teaspoon of filling in the center of the wrapper .
Pinch the dough together in a full circle until the filling is enclosed inside the wrapper.
Make sure to grease your steamer pan with some oil or pam spray so the momo doesn't stick to the surface.
Place the momo in the steamer pan.
Now the cooking part, there are many ways you can cook momo pan fry it, cook it in a soup ,deep fry it however steaming is the most common way momo is served .
Half fill the steamer pot with water and let it boil in high heat.
Once the water comes to a boil, place the steamer pan on top of the pot and let it cook for 8-10 min.
Another way to tell if your momo is cooked to see if it looks transparent and is not sticky.
Make sure not to over cook, succulent juicy momo are the best and one of the secret behind making juicy momo is to cook it for the right amount of time. Over cooking is going to make your momo very dry.
Once its ready serve hot with a side of tomato sauce (achar).