Nepali Recipes @ Sanjaal

(Classic Smoked Crispy Fish)

INGREDIENTS

• 2 lbs. trout fillets (asala macha), cut into 1-in slices
• 1 cup onion, chopped
• 1 tablespoon garlic, chopped
• 1 tablespoon ginger, chopped
• 1 tablespoon chili paste
• 2 tablespoons soy sauce
• 1 teaspoon turmeric
• 2 tablespoons honey
• 5 dried red chilies
• 1 teaspoon cumin seeds
• 1 cup scallions, cut into 1-in length
• 4 tablespoons cooking oil
• Oil for deep frying
• Salt and Pepper

Marinade:

• 1/2 teaspoon turmeric
• 1/2 teaspoon timur (Szechwan pepper)
• 2 tablespoons honey
• 2 tablespoons molasses
• 1 tablespoon chili paste
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 1 tablespoon cornstarch
• 2 tablespoons cooking oil
• Salt and Pepper

DIRECTIONS

• In a blender, process all marinating ingredients into a smooth paste.
• In a large bowl, pour the marinade over fish slices.
• Mix well, cover, and let marinate for at least four hours.
• After marinating, drain the marinade and pat-dry fish pieces.
• Heat frying oil to 360oF.
• Dip fish pieces into oil and fry until crispy.
• Reserve fried lamb slices in a large plate.
• In a blender, process chopped onion, garlic, ginger, chili paste, soy sauce, turmeric, and honey into a smooth paste.
• In a non-stick sauté pan, heat four tablespoons of oil over high heat.
• Splitter whole red chilies and cumin seeds till dark.
• Add spice mixture, salt and pepper; fry until oil starts to separate from the spices.
• Transfer the fish slices into the spice mixture and gently stir fry for 5-8 minutes, or until the slices are fully coated with spices.
• Add chopped scallions and stir for a minute or so.
• Serve with rice, accompanied with tomato achar

Source: http://nepalicooking.tripod.com./soup.htm
Author: Tulsi Regmi

Originally posted 2010-06-27 17:31:14.

(Classic Smoked Crispy Chicken Sautéed with Spices)

INGREDIENTS

• 3-4 lb. whole chicken
• 1 cup onion, chopped
• 1 tablespoon garlic, chopped
• 1 tablespoon ginger, chopped
• 1 tablespoon chili paste
• 2 tablespoons soy sauce
• 1 teaspoon turmeric
• 2 tablespoons honey
• 5 dried red chilies
• 1 teaspoon cumin seeds
• 1 cup scallions, cut into 1-in length
• 4 tablespoons cooking oil
• Oil for deep frying
• Salt and Pepper

Marinade:

• 1 tablespoon cumin powder
• 1 teaspoon turmeric
• 1/4 teaspoon timur (Szechwan pepper)
• 2 tablespoons honey
• 2 tablespoons molasses
• 1 tablespoon chili paste
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 1/8 teaspoon asafetida
• 1 tablespoon cornstarch
• 2 tablespoons cooking oil
• Salt and Pepper

DIRECTIONS

• In a blender, process all marinating ingridients into a smooth paste.
• In a large bowl, pour the marinade over the chicken and smother inside and out.
• Cover and let marinate for at least four hours.
• After marinating, drain the marinade and pat-dry chicken.
• Heat frying oil to 360oF.
• Dip the marinated chicken into oil and fry until crispy.
• Remove the chicken from oil and cut into bite size pieces.
• Reserve fried chicken pieces in a large plate.
• In a blender, process chopped onion, garlic, ginger, chili paste, soy sauce, turmeric, and honey into a smooth paste.
• In a non-stick sauté pan, heat four tablespoons of oil over high heat.
• Splitter whole red chilies and cumin seeds till dark.
• Add spice mixture, salt and pepper; fry until oil starts to separate from the spices.
• Transfer the chicken pieces into the spice mixture and stir fry for 5-8 minutes, or until the pieces are fully coated with spices.
• Add chopped scallions and stir for a minute or so.
• Serve with rice, accompanied with tomato achar.

Source:http://nepalicooking.tripod.com/poultry.htm
Author:Tulsi Regmi

Originally posted 2010-01-30 16:57:47.

(Nepali Pork-Shrimp Stuffed Spicy Dumplings)
INGREDIENTS

• Dough for wrappers:
• 5 cups all-purpose flour
• 1 tablespoon oil
• Water as required
• Pinch of salt
• Filling:
• 1 lb. shrimp, cleaned, deveined and minced
• 1 lb. ground pork
• 1 cup onion, finely chopped
• 1/2 cup red bell pepper, finely chopped
• ½ ripe tomatoes, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 1 tablespoon fresh garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 teaspoon timur (Szechwan pepper)
• 1/4 nutmeg, grated
• ½ teaspoon freshly ground mustard seeds
• 1/2 tablespoon curry powder, seafood masala or MOMO masala
• 3 tablespoons cooking oil
• Salt and Pepper

DIRECTIONS

• For stuffing mixture combine all filling ingredients in a large mixing bowl.
• 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.
• In a large bowl combine flour, oil, salt and water.
• Mix well, knead until the dough becomes homogeneous in texture, about 10 minutes.
• Cover and let stand for at least 15 min.
• Knead well again before making wrappers.
• Prepare 1-in. diameter dough balls.
• It is recommended to work with a dozen or so balls at a time to prevent from drying.
• Take a dough ball, roll between your palms to spherical shape.
• Dust working board with dry flour.
• On the board gently flatten the ball with your palm.
• Then roll out into 3-in diameter wrapper.
• Repeat with the remaining dough balls.
• Cover with bowl to prevent from drying.
• For packing hold wrapper on one palm; press at the centre to make a pouch.
• Place one tablespoon of filling mixture into the pouch and pinch the wrapper to create four pleats so that the top is open.
• Make sure the stuffing is tightly packed into the wrapper.
• Repeat with other wrappers.
• Heat up a steamer, oil the steamer rack well.
• This is critical because it will prevent dumplings from sticking.
• Arrange uncooked MOMOs in the steamer with some space left between the dumplings.
• Close the lid, and allow steaming until the dumplings are cooked through, about 10-15 min.
• Take the dumplings off the steamer, and immediately serve.
• You may also slightly sauté cooked dumplings in butter before serving.
• To serve, arrange the cooked MOMOs on a plate dressed with Sherpa MOMO Achar.

Source: http://nepalicooking.tripod.com/momo.htm
Author: Tulsi Regmi

Originally posted 2009-01-07 18:22:39.