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 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 Fulaura and Bara (Vegiterian Nepali Style)

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How to make Fulaura and Bara (Vegeterian style Nepali)

Famous Nepali Tiffin (Snaks)

Utensils

Big bowl , Spoon

Frying pan, Plate
Spatula, Small bowl  

Ingredients

Black Lentil- half kg

Salt- a pinch
Oil -half liter
Turmeric-half table spoon
Ginger paste- a little

Method

Fulaura

Soak the black lentil in cold water for a night

Wash off the skin and grind the lentil into fine paste (use as less water as possible)

Add turmeric, ginger and salt and stir it properly

Heat the oil in a pan

Take some cold water in a bowl

When the oil is hot put some water in your left pam and make a small ball shape in the hand

Put it in oil turning sides

When it turns into red take the fulaura out of the pan

Serve it with coriander pickle (Please see how to make coriander pickle)

Bara

Soak the black lentil in cold water for a night

Wash off the skin and grind the lentil into fine paste (use as less water as possible)

Add turmeric, ginger and salt and stir it properly

Heat the oil in a pan

Take some cold water in a bowl

When the oil is hot put some water in your left pam, take a small ball shape in your right hand and spread it a little making a small hole in the middle using your index finger

Put it in oil turning sides.

When the bara is cooked it turns into red and oil starts to come out of the hole

Bara is ready to serve.

Bara is served with coriander pickle

How to make Puri (Nepali/Indian traditional bread)

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Puri is one of the traditional foods in Nepal. Puri is popular though out the country. Puri is generally eaten together with Sel-Roti or with Potato Curry (Aaloo ko tarkari) in Nepal.

Total Time required: 40 minutes (20 to make dough (bread) and 20 to fry)
Serve: 4-5 people
Total Puris to prepare: 20

Utensils

Frying Pan
Spatula
Plate
A big bowl
Nepali/Indian roti Roller
Paper Towel

Ingredients

Wheat flour/all-purpose flour (maida) - 2 cups
Salt – on your need
Water – 1 cup
Ghee – 1 spoon
Cooking Oil – Half Liter

Method

Stir the flour and salt in a bowl and add water little by little to dough while kneading

Add 1 spoon of hot oil or ghee to the dough. The dough should not be too dry or too wet/soft.

Make small ball out of it. Size depends upon your frying pans size or the size you desire.

Do not let dough sit for longer time, it may harden the dough. Use it immediately.

Roll it into small and medium sized circle. (Not too thick/not too thin)

Roll and make bread out of all dough.

Heat oil to fry puri

Oil should be hot, but not too hot to get smoke. Just drop a small piece of dough to check if the oil is hot enough. The piece of dough will cook and float on the surface immediately when the oil is ready.

Drop the bread (puri) into frying pan. Let it float for a while and turn it to other side to cook both the side.

When it turns brown, place it on the plate with paper towel to soak extra oil on it.

Puri is ready to serve. Serve it with Potato Curry (Aaloo ko tarkari) or eat with sel.

How to make Sel Roti (Nepalese traditional bread)

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Sel Roti-Recipe

Sel roti is made mainly of Rice flour, water, sugar, cooking oil and ghee. People sometime prefer banana and coconut mixed on it. Sel Roti is served as confectionery bread generally with Puri (see how to make puri-another type of bread), tea and/ or other hot beverages.

Some people use milk instead of water to make sel- paste. However, it is advisable to use water to preserve for longer period.

Sel roti is made and served though out Nepal in the festival of Tihar (Dipawali), during wedding parties and other ceremonies. It is essential food in most of Nepalese cultural and traditional events.

Utensils

Deep/flat base frying pan

Two sticks (Cuptero) – 1 foot long

A cup to pour mixture in pan (you can make it out of raw cell of coconut)

Plate to keep sel (Nanglo)

Ingredients

Rice - 2.5 Pound (or you can buy instant rice flour from market)

Water or milk – Half liter (500 ml)

Ghee – 2 cups

Sugar – 2 cups

Cooking Oil – 1 liter

You may add these for your taste;

Wheat flour – one cup

Backing soda to make it big (if you would like to )- Half table spoon

Cardamom, cashew nuts

Method

Wash and soak rice overnight, drain excess water.

Mix ghee and sugar and grind into fine paste. The paste should be fine and greasy (lesilo).

Continuously stir the mixture.

Cover it and leave at the room temperature for 1-2 hours to melt and mix all the ingredients

Heat pan with cooking oil. The pan should be deep enough to float sel and the base should be flat.

Watch for vapor/smoke from the oil or see the picking stick float on the oil.

Pour the not too thick batter as continuous ring into hot oil till they become brown/golden.

Confirm both sides are brown.

Take those sels out and serve as breakfast, tiffin or anytime.