CLASSIC NEPALI TAAS
Taas is a popular Nepali meat dish that originated in Chitwan of Southern Nepal. The boneless lamb slices are marinated in Nepali herbs and spices, and slowly cooked in oil in low heat in a large near-flat concave thick-bottomed pan called tawa, resulting in an assertively spiced crispy lamb preparation. Although lamb or mutton is the preferred meat in a traditional taas preparation, chicken or pork can also be used as a substitute.
Provided by Tulsi Regmi
Categories Nepalese
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a mixing bowl, combine all the marinating ingredients. Add lamb slices and mix well.
- Reserve the mixture in a glassware container and refrigerate overnight.
- Remove the marinated lamb mixture from the refrigerator at least 30 minutes prior to cooking, to allow the marinated mixture to cool down to a room temperature.
- Heat the cooking oil in a large thick-bottomed frying pan (tawa) under medium heat.
- Add the marinated lamb mixture to the heated oil. Gently spread out the mixture about the pan and turn down the heat to low.
- Cook the lamb slices in oil by continuously stirring the mixture. Continue to cook until the lamb slices are fully cooked and have attained caramelization or crispiness (for about 30 minutes).
- When lamb slices are cooked, add the green onions and mix for a minute or two. Push the cooked lamb slices away from the oil toward the side of the pan to drain the excess oil.
- Place the mixture on a platter and garnish with the chopped cilantro.
- Serve hot with puffed rice or beaten rice, supplemented with fresh cucumber and carrot slices and hot pickled radish achar.
Nutrition Facts : Calories 1200.3, Fat 110.8, SaturatedFat 29.5, Cholesterol 163.3, Sodium 735, Carbohydrate 11.9, Fiber 2.4, Sugar 3.9, Protein 40.7
NEPALI MOMO (NEPALESE MEAT DUMPLINGS)
This stuffed dumpling preparation is one of the most popular dishes in Nepal. This dish is an example of Tibetan influence in Nepali cuisine.
Provided by Tulsi Regmi
Categories Lamb/Sheep
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Dough: In a large bowl combine flour, oil, salt and water.
- Mix well, knead until the dough becomes homogeneous in texture, about 8-10 minute.
- Cover and let stand for at least 30 minute.
- Knead well again before making wrappers.
- Filling: In a large bowl combine all filling ingredients.
- Mix well, adjust for seasoning with salt and pepper.
- Cover and refrigerate for at least an hour to allow all ingredients to impart their unique flavors.
- This also improves the consistency of the filling.
- Assembly:.
- Give the dough a final knead.
- Prepare 1-in. dough balls.
- Take a ball, roll between your palms to spherical shape.
- Dust working board with dry flour.
- On the board gently flatten the ball with your palm to about 2-in circle.
- Make a few semi-flattened circles, cover with a bowl.
- Use a rolling pin to roll out each flattened circle into a wrapper.
- For well executed MOMO's, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming.
- Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time.
- Continue until the wrapper attains 3-in diameter circular shape.
- Repeat with the remaining semi-flattened dough circles.
- Cover with bowl to prevent from drying.
- For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats.
- Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
- This holds the key to good tasting, juicy dumplings.
- Heat up a steamer, oil the steamer rack well.
- This is critical because it will prevent dumplings from sticking.
- Arrange uncooked dumplings in the steamer.
- Close the lid, and allow steaming until the dumplings are cooked through, about 10 minutes.
- Take dumplings off the steamer and serve immediately.
- Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. Be careful not to over boil the dumplings.
- You may also slightly sauté cooked dumplings in butter before serving.
- To serve, arrange the cooked dumplings (MOMO's) on serving plate with hot tomato achar or any other chutneys as condiment.
Nutrition Facts : Calories 628.4, Fat 15.4, SaturatedFat 2.1, Sodium 52, Carbohydrate 107, Fiber 6.1, Sugar 5.5, Protein 15
KEEMA BHUTUWA
Make and share this Keema Bhutuwa recipe from Food.com.
Provided by Tulsi Regmi
Categories Lamb/Sheep
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- In a non-stick pan, heat four tablespoons of oil.
- Add fenugreek seeds and red chilies and fry till dark.
- Add turmeric, garlic, ginger, cumin and chili powder; fry for another 30 sec.
- Add chopped onions and stir fry until light brown.
- Put chopped tomatoes and cook for about five minutes.
- Add ground meat to the pan; stir to break up into lumps.
- Salt and pepper the meat mixture.
- Set heat to medium and continue to stir fry the meat until cooked.
- It may require some broth or water to moisten, if it starts to burn.
- Add green peas and spring onion; stir for another two minutes.
- Adjust seasoning with salt and pepper; garnish with fresh cilantro.
- Drain excess oil, if necessary.
- Serve with stir-fried vegetables and rice, or roti (flat bread).
GUNDRUK SADHEKO (FERMENTED VEGETABLES MARINATED IN SPICES)
This is a spicy condiment prepared from fermented hearty vegetables and marinated in Nepali spices. This preparation bears a truly Nepali identity.
Provided by Tulsi Regmi
Categories Greens
Time 1h
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Gundruk Preparation: In a large mixing bowl, add all vegetables; rinse and drain.
- Spread out the vegetables evenly on a large tray and allow sun drying for a day, turning frequently, to reduce the moisture.
- The vegetables will have wilted a bit.
- Collect and put in a large bowl.
- Pack the vegetables into a large, thick sterilized jar and compact as much as possible.
- Tighten the lid and let stand for two days in a warm place.
- After the two-day period has elapsed, open the lid and pour out the liquid ponding on top of the vegetable mixture of the jar.
- Press down the mixture again and close the lid.
- Allow fermenting for another 3-5 days.
- At the end of the fermentation process, the vegetable will have developed acidic flavors.
- Store in refrigerator.
- Grundruk Marination: In a mixing bowl, combine three cups of freshly fermented gundruk and all the other marinating ingredients.
- Toss well to incorporate all ingredients.
- Cover and refrigerate before serving.
- Serve it as a condiment.
Nutrition Facts : Calories 57.8, Fat 3.1, SaturatedFat 0.4, Sodium 32.4, Carbohydrate 6.9, Fiber 2.5, Sugar 2.6, Protein 2.1
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NEPALI FOOD RECIPES: 10 DISHES TO COOK FOR BEGINNERS
From stunningnepal.com
Email [email protected]Published 2021-04-26
- Dal Bhat. Dal Bhat is the most beloved Nepali food of Nepalese. It is a traditional yet popular Nepalese food you will find prepared in almost all Nepalese households daily.
- Yomari. If you have heard about Newari food, then you definitely have heard about yomari. It is an authentic Newari food item prepared specially during a festival of the Newar community called Yomari Punhi.
- Chatamari. Another mouth-watering Newari item that you must try to cook at home is Chatamari. It is easy to cook and is healthy as well. You can have it on your lunch or dinner on a daily basis for a balanced diet.
- Bara. Bara is a delightful Newari food item that is made specially during Dashain by the Newar community. It can be enjoyed on regular days during lunch and breakfast.
- Thukpa. Thukpa, a combo of noodles, vegetables, and lots of soup, is a Tibetan-influenced Nepali food item. It is mainly preferred in the winter season as it keeps our bodies warm and healthy.
- Momo. After Dal Bhat, the second most loved Nepali food item has to be momo. Momos are small dumplings filled with various ingredients. Nepalese prefer momo in their lunch and hangouts.
- Selroti. Selroti is a sweet Nepali food item, which is made with warmth and joy, especially during Tihar. Nepalese offer selroti to goddess Laxmi in Tihar.
- Sapu Mhicha. Another exquisite Newari food item that is simple to cook at home is Sapu Mhicha. It is a unique dish of Newar, which is prepared during special occasions.
- Gundruk ko Achar. Gundruk is one of the beloved food items in Nepalese households. It is the fermented spinach that can be kept in a jar for several months.
- Alu Tama. One of the delicious Nepali soups to cook is Alu Tama. Those who love the combination of tanginess and spiciness would love Alu Tama. It is also included in the Newari khaja but can be savored separately as well.
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