How to make jerri (Jilebi)

Jerri

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Utensils

Pan

Bog bowl
Spatula
Plate

Ingredients

All-purpose flour (maida)- 2 cups
Fine grained semolina or rice flour-1 and 1/2 table spoon
Baking powder-1/4th table spoon
Curd (plain yogurt) -2 table spoon
Warm water-11/4th cups
Saffron threads, slowly dry-roasted and powdered-1/2 table spoon
Sugar-3 cups
Water-2 and 2/3rd cups
Green cardamom seeds powder-1/2 table spoon
Rose water-1 and 1/2 table spoon
Ghee or vegetable oil for frying

Method

Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl).

Mix well with a whisk.

Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.

Set aside for about 2 hours to ferment.

Whisk thoroughly before use.

Prepare one string syrup by dissolving sugar in the water.

Just before the syrup is ready add saffron and cardamom powder.

Heat oil in a pan.

Pour the batter in a steady stream (or coconut shell with a hole) into the pan to form coils.

Make a few at a time.

Deep fry them until they are golden and crisp all over but not brown.

Remove from the pan and drain on kitchen paper and immerse in the syrup.

Leave for at least 4-5 minutes so that they soak the syrup.

Take the jeri out of syrup and serve hot.

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How to make Paneer Chili

Paneer Chili

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How to make paneer chili

Utensils

Pan

Spatula
Big bowl

Ingredients

Paneer-350 grams
Salt -2 table spoon

Tomato – two (cut in cubes)
Egg-1 (you may avoid eggs if you are vegetarian)
Corn Flour -1/2 cup
Ginger-Garlic Paste -1 table spoon
Coarsely Chopped Onions-2 cups
Sliced Green Chillies-2 table spoon
Green Bell peppers
Soya Sauce -1 table spoon
Vinegar -2 table spoon
Oil for frying
Tomato Sauce
Little Water

Method

Cut the paneer into cubes.

Heat the oil in the pan

Add paneer pieces in the oil.

When the Paneer turns golden brown take it off the heat.

In the same pan, heat 2 table spoon of the oil and stir fry the onions, bell peppers and tomato in it over high heat for half a minute.

Add the green chilies, salt, soya sauce, vinegar, tomato sauce and the fried paneer cubes.

Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

Paneer Chili is ready.

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How to make Kwati with Chicken

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Utensils

Pressure cooker

Big pan
Spatula

Ingredients

Kwati (mixture of nine grains) 200gram
Chicken (boneless  best is goat meat)- 100 grams
Oil -3 table spoon
Salt-As per taste
Turmeric- half tablespoon
Coriander powder – half tablespoon
Cumin powder – half table spoon
Red chili powder- half table spoon
Tej patta -2-3

Method

Soak Kwati for a night

If you want them to be sprout then soak it for 2 nights and drain it in a soft cloth for about 2 days.

When you see the right amount of sprouts in it (the amount you would like to have)
Heat the pressure cooker in the gas
Add some oil
When the oil is hot add some fenugreek and thyme seed
When they turn brown add red chilies
Add the Kwati in the pressure cooker
Fry it for few minutes then add turmeric and salt
Now add the small cut pieces of chicken in the cooker and let it cook for 5 to 7 minutes
Put the lid of the pressure cooker and let it have 5 whistles.
Take the cooker immediately out of the gas and take off the lid
Pour it in the pan and cook it until it is well cooked.

Serve it as side dish to rice or snaks to breverages.   

Fried Kwati (Sprout Fry)

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Fried Kwati (Bhuteko / Tareko Quati )

Sprout ready to cook

Utensils

Pressure cooker

Big pan
Spatula

Ingredients

Kuwait (mixture of nine grains) 200gram
Oil -3 table spoon
Salt-As per taste
Turmeric- half tablespoon
Coriander powder – half tablespoon
Cumin powder – half table spoon
Red chili powder- half table spoon
Tej patta -2-3

Method

Soak Kwati for a night

If you want them to be sprout then soak it for 2 nights and drain it in a soft cloth for about 2 days.

When you see the right amount of sprouts in it (the amount you would like to have)

Fried Kwati

Heat the pressure cooker in the gas

Add some oil

When the oil is hot add some fenugreek and thyme seed

When they turn brown add red chilies

Add the Kwati in the pressure cooker

Fry it for few minutes then add turmeric and salt

After half a minute put the lid of the pressure cooker and let it have 5 whistles. (You can fry for a long time instead of putting it in pressure cooker), put little excess oil.

Take the cooker immediately out of the gas and take off the lid. (don't put it more than 5 whistle, it may burn)

Pour it in the pan and fry/cook it until it is well cooked.

Fried Kwati is ready to eat.

How to make kwati soup (nepali sprout soup)

Kwati is mainly eaten in Janai Purnima/Rakshya Bandhan day in Nepal. Kwati is very famous festive food. 

Mixed Beans - Source www.well.com

Ingredients

3 cups mixed beans
Jwanu – 1 Teaspoon
Fennel seeds – 1 Teaspoon
Mustard seeds – 1 Teaspoon
Cumin powder – 1 Tablespoon
Coriander powder – 1 Tablespoon
Minced garlic – 1 Tablespoon
Minced ginger – 1 Tablespoon
Fresh red minced chilies - 3
Turmeric - ½ teaspoon
Freshly ground pepper -1 teaspoon
chopped tomatoes - 1 cup
Plain yogurt - 2 cups
Vegetable broth - 4 cups
Mustard oil - 3 tablespoons
Table salt
Finely chopped green onion - 2 tablespoons

Method

Wash and soak the mixed beans overnight.

Cover the beans in a warm place to allow sprouting for 3-4 days.

Heat oil in a saucepan and fry thyme, fennel seeds, and mustard seeds until light brown.

Cooked Kwati Source: www.well.com

Add 3 cups of sprouted beans and fry for 2 min. under medium heat.

Add chili, cumin, coriander, garlic, ginger, turmeric, salt, and pepper and stir for about 2 min.

Add tomatoes, broth and yogurt to the beans’ mixture.

Bring to a boil and let simmer in low heat until the sprouts are tender.

Garnish with chopped green onions and serve with rice.

How to make lalmohan (gulab jaman)

Lal- mohan (Gulab-Jamun)
 

Utensils

Pan 2 small and big

Plate
Spatula

Ingredients

Carnation Milk Powder- 1 cup
All-purpose flour – half cup
Baking soda- half tablespoon
Ghee- half table spoon
Whole milk just enough to make the dough 
Keshar- few
Cardamom- 4-5

For Sugar Syrup ( Chasni )

Sugar-2 cups
Water
Oil for frying


Method - Lalmohan/gulab jamun

Make the dough by combining the milk powder, all-purpose flour and butter.

Add milk to make medium-hard dough

Make balls by gently rolling each portion between your palms into a smooth ball.(put ghee in your plam so the dough won’t stick to it.)

Place the balls on a plate and Cover with a damp yet dry kitchen towel.

Heat the oil on high and then lower the heat to medium.

Slip in the balls into the hot oil from the side of the pan, one by one.

They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.

After about 5 minutes, the balls will rise to the surface. (The lalmohans should rise slowly to the top if the temperature is just right.)

Now they must be gently and constantly cooked to let them browning on all sides.

If the temperature of the oil is too high then the lalmohans will tend to break, So adjust the temperature.

The balls must be fried very slowly under medium temperatures to cook completely from inside and evenly browning.

Method -Sugar Syrup

The syrup should be made earlier and kept warm.

To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water.

Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar".

Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water.

Transfer this hot syrup into a serving dish.

Keep warm on stove.

Add the fried lalmohan directly into the warm syrup.

Leave lalmohan balls in sugar syrup overnight for best results.

They can be served warm or at room temperature.

How to make Puwa

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How to make Puwa (Nepali Puwa)

Puwa is reagrded as pure food and used as serving to God as Naivedya (Prasad). It is eaten as tiffin or snaks too.

Utensils

Pan

Bowl
Spatula

Ingredients

Rice flour – 100 grams

Sugar- 1 cup
Cashew nuts -5
Raisins-10
Almond- 5
Ghee -2 table spoon

Method

Soak the rice flour in water for about half an hour.

Heat the pan.

Add ghee to the pan

When the ghee is hot add the soaked rice flour (before adding throw the excess water)

Keep on stirring the mixture.

When the mixture turns golden brown add the sugar and mix it well.

Add cashew nuts, raisins and almond

Cook in medium heat for about 5 minutes

Now, take it off the heat.

Puwa is ready to serve.

How to make Chicken Drum Stick / Chicken wings / Buffalo wings

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Ingredients

Chicken Drumsticks/chicken wings -6

Ginger-garlic paste-1 table spoon
All-purpose flour (maida)- 2 table spoon
Corn flour or gram flour- 2 table spoon
Eggs (beaten) - 2
Pepper / chili powder-1/4 table spoon
A pinch of sugar
Salt To Taste
Soya sauce1 table spoon
Oil for frying

Method

In a bowl add Soya sauce, ginger-garlic paste, sugar.

Add chicken wings coat well and set aside for at least 1 hour. (you can put it even more for a whole night to get better taste)

Make a smooth batter by adding corn flour, all-purpose flour, salt, pepper and beat in the eggs.

Heat oil in a pan (you can heat the oven for 350 f and let the chicken drumsticks cook for 35 minutes)

Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.

Serve chicken drumsticks hot with thin slices of onions and lemon.

How to make Chicken chili – Nepali Style

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How to make Chicken chili – Nepali Style

Chicken Chili

Utensils

Pan - 2

Plate to serve

Knife

Wooden spatula

Ingredients 

Chicken Breast- 2 lbs (boneless)

Onion- 1

Bell pepper- 1 large

Green chili- 8

Tomatoes- 3 big

Chili powder- 1 table spoon

Cumin Powder- 1 teaspoon

Tomato ketchup-3 table spoon

Chopped cilantro- 1 table spoon

Fenugreek and thyme seed – a pinch 

Method

Cut the green leaf onion, tomatoes and bell peppers into medium size (for onion best way is to cut the onion into Quarters (1/4^th and take off each skin one by one)

Cut the chicken breast in small size (cubical)

Cut the green chili into 2 pieces

Heat oil in a pan.

Add onion, green leaf onion and green peppers for about 2 to 3 minutes ( do not cook it  fully)

Add turmeric and salt and take it off the heat

Take another pan add a cup of water  and add pieces of chicken (you can do it simultaneously while frying onion, green peppers, etc)

When chicken turns white take it off the heat and soak off the water (need not boil to the fullest)

Add the chicken into the mixture cook and stir it properly.

Add cilantro, cumin and red chili powder and stir it gently

When chicken seems to be fried /cooked, take it off the heat.

Add tomato ketchup and mix it properly

Now take another pan and heat one table spoon of oil

Add  Fenugreek and thyme seed

When they turn golden brown add the pieces of green chilies.

Take it off the heat

Add it on top of the chicken and cover it for few minutes.

Your chicken chili is ready to serve.

How to make Potato bamboo shoot and Masyaura Curry (aaloo tama ra masyura ko tarkari)

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How to make Potato bamboo shoot and Masyaura Curry (aaloo tama ra masyura ko tarkari)

Aaloo Tama Masyaura

Aaloo Tama (Alu Tama) means "Potato Bamboo Shoots". It is a unique and classic Nepali curry. This dish is unique because it is prepared with potato, bamboo shoots and spices making exactly as other regular curry in Nepal. It is not eaten in other South Asian Countries. Chinese people only take soup of it, but not as we do as regular curry.  

Utensils

Big pot

Bowl to serve

Big spoon 

Ingredients

Bamboo shoots-1 cup Potatoes-2 cups peeled and cut into ½ inch cubes Black-eyed peas-1 cup (soaked overnight) Onions-½ cup, finely chopped Chili powder-1 teaspoon Garlic-1 teaspoon minced Ginger-1 teaspoon minced Turmeric-½ teaspoon Red chilies-2 Cumin powder-1 teaspoon Ground pepper-½ teaspoon freshly Chicken or vegetable broth-1 cup Chopped tomatoes-1 cup Oil-2 tablespoons Salt to taste Garnishment- 2 tablespoon chopped cilantro Method Heat oil in a cooking pot Add masyaura on it, Fry masyaura and when it is golden brown take it out of oil and keep it aside Add red chilies, fenugreek seed and thyme seed in the same oil. When they turn red add onions When the onion is golden brown, add black eyed beans and tomato Add Potato and fry  it for five more minutes Add the bamboo shoot and heat for few more minutes Now add the masyaura, stir well Add coriander powder, cumin powder, red  chili powder and coriander leaf Put some water and let it boil When the water boils your tama is ready to serve. Serve it hot with Rice or Roti.