Nepali Recipes @ Sanjaal

Tender Lamb Curried with Daikon Radish)

INGREDIENTS

• 2 lbs. boneless lamb, cut into 1-in pieces (can be substituted with goat or chicken)
• 3 cups daikon (mula), cut into 1-in long strips
• 1 cup red bell pepper, cut into 1-in long strips
• 1 cup onion, sliced
• 2 cups broth or water
• 1 cup tomatoes, chopped
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, finely grated
• 1 teaspoon mustard seeds
• 5 tablespoons cooking oil
• 1 teaspoon cumin powder
• 1 teaspoon curry powder
• 1 teaspoon turmeric
• 2 bay leaves
• Salt and Pepper
• 2 tablespoons cilantro, finely chopped, for garnish

DIRECTIONS

• In a large bowl, season lamb pieces with salt and pepper.
• In a non-stick pan heat two tablespoons of cooking oil, brown lamb pieces, and set aside.
• Drain the oil, and add remaining three tablespoons of oil; splitter mustard seeds till dark.
• Add chopped onions and sauté till light brown.
• Add turmeric, garlic, ginger, cumin, curry powderand salt.
• Stir for a minute or so on low heat.
• Add daikon and red bell pepper to the onion mixture.
• Stir-fry till wilting occurs.
• Transfer browned lamb pieces to the pan, mix well for about two minutes.
• Add tomatoes, bay leaves and broth to the lamb mixture.
• Bring the heat to low and stew the mixture until the lamb pieces are tender and the sauce has thickened up to the desired consistency, about 20 min.
• Garnish with chopped cilantro. Serve with rice, or roti (flat bread).

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

Originally posted 2009-12-14 12:06:10.

Chatamari Pancakes:

INGRIDIENTS:

• 1 cup long-grain rice
• 1 cup lentils
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 cup water (more if needed)
• Vegetable oil for frying

DIRECTION:

• Soak dry rice and lentils in water overnight.
• Drain and transfer to a food processor.
• Add cumin, salt, and 1 cup of water.
• Puree to a thin, fine-textured batter, adding more water a little at a time if needed.
• Generously oil a small non-stick skillet or crepe pan.
• Pour a 4 inch puddle of batter into the center of pan and rotate the pan with your wrist to evenly distribute the batter into a thin pancake.
• When the pancake is golden brown on the bottom side, turn the pancake over to brown on the other side.
• Repeat with remaining batter.
• Pancakes may be kept in a warm oven until serving time.

Filling:

INGREDIENTS:

• 2 tablespoons cooking oil
• 4 cloves garlic, finely minced
• 1 knob ginger root, finely shredded
• 2 red chilies, finely chopped
• 1 large tomato, coarsely chopped
• 1 pound chicken, cooked and coarsely chopped
• 4 scallions, finely chopped
• 1 cup feta cheese, crumbled

DIRECTION:

• Heat oil in a wok or large skillet over medium heat.
• Add garlic, ginger, chiles, tomato and chicken and stir-fry until tender.
• Remove pan from heat and stir in scallions and feta cheese.
• Place about 2 tablespoons of filling in the center of each chatamari pancake and gently roll the pancake around the filling.
• Serve with Achar for dipping. (See recipe above.) Serves 4.

Originally posted 2009-11-30 17:08:39.

(Fresh Chilies with Herbs and Spices)
INGREDIENTS:

• 1 cup fresh hot red chilies
• 1 cup fresh hot green chilies
• 1/2 cup mint leaves
• 10 cloves garlic
• 2 tablespoons sesame seeds
• 2 tablespoons mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon timur (Szechwan pepper)
• 2 tablespoons tamarind paste
• 1 tablespoon sugar
• 2 tablespoons lime juice
• Pinch of asafetida
• 3 tablespoons oil
• Salt to taste

DIRECTIONS:

• In a pan, toast sesame seeds, cumin and mustard seeds.
• Spread out on a paper towel to cool down.
• Grind to a powder.
• In a blender, combine chilies, ground mixture of sesame, cumin, and mustard seeds, mint leaves, garlic, timur, tamarind, sugar, lime jest and juice, asafetida, oil and salt; blend into a paste with a desired texture.
• If desired hot and sour, increase the amount of tamarind paste.
• Store in sterilized jar and refrigerate.

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

Originally posted 2009-12-07 22:22:45.