BARA

INGREDIENTS

½ kg                          Split green gram(moong dal)

1 pinch                      Astafoehda(hing)

For frying                  oil

½ kg                          Meat

METHODS

1.Soak green gram for 3-4 hrs.

2.After soaking wash it well to remove the skin as far as possible.

3.Grind it in a mixer to a coarse consistency.

4.Grind the garlic and ginger .now mix them pasting and salt to the Gram.

5.Mix well all the ingredients

6.Grind the meat to a course consistency.

7.Add Oil, Salt, Chilly Powder, Garammasala to the meat and mix well.

8.Heat the oil in a frying pan.pour gram paste and make it in round shape then put meeat above the paste.                9.Then put gram paste above the meat.

10.Serve hot Bara

Tips-while grinding the gram donot add too much water.

                                                     CHOYALA

INGREDIENTS

½ kg                                       Meat

5 inch                                     Ginger

To taste                                  Salt

METHODS

1.Cut the meat into average size and put into the pressure cooker with little water.

2.After ¾ sitee remove from heat.

3.Then put the meat into the bowl and rest for cooling.

4.Grind the Garlic,Red Chilly, Ginger.

5.Cut the boiled meat into small piece and add salt and mix well.

6.The Choyala is ready for eat.

YAMARI

SERVES

PREPARATION TIME-60 MINUTES

 

INGREDIENTS

½ cup                     Teel

1 cup                      Chaku

11/2 cup                 Floor of rice

METHODS

1’st step

1.Take 1 ½ cup of floor into the bowl then add little water and mix it until it become soft.

2’nd step

1.Cut the Chaku into small pieces

2.Fry the Teel and grind it.

3.Then take a pan and put the small pieces of chaku and melt it.

3. .Then put the grinded Teel and mix it with Chaku.

3’rd step

1.First of all make the floor into v shape and then put the mixture of teel and chaku and close it.

2.After that put the yamari onto the boiling’s water utensils.

2. Then after 10 minutes Yamari is ready to serve.

BLOODYTINI

INGREDIENTS

 45 ml                       Vodka

3.5 dash                     Tabasco

15 ml                          Leamon juice

1-2 dash                     Worcestershrine sauce

20 ml                         Cranberry juice

6 cubes                      Ice

To garnish                 Leamon juice

METHODS

1.Take a Martini glass and salt the rim.

2.Add 6 cubes of ice in a cocktail shaker.

3.Add all the ingredients and shake well.

4.Pour it in margini glass and garnish with lemon slice.

                                         

                      GUAVA MARGARITA

INGREDIENTS

30 ml                     Tequila

90 ml                     Guava juice

15 ml                     Cointreaur

15 ml                     Lemon juice

6 cubes                  Ice

METHODS

1.Take a cocktail shaker and add 6 cubes of ice.              2.Pour all the ingredients and shake well.

3.Pour it over margarita glass and serve.

MOONG DAL KE PAKODE WITH PUDINE KI CHUTNEY

INGREDIENTS

1/2kg                Split green gram(moong dal)

¼ tsp                 Cumin seeds

1 tsp                   Coriander seeds

½ tsp                  Fennel seeds

1 pinch               Asafetida(hing)

1 inch piece        Ginger

To taste               Green chilly

For flying            Oil

To taste                Salt

METHODS

1.Soak green gram for 3-4 hrs.

2.After soaking,wash it well to remove the skin as far as possible.

3.Grind it in a mixer to a coarse consistency.

4.Saute all the dry spices in a small pan,grind them too and mix in the grams.

5.Grind ginger and chilly separately.now mix the ginger paste and salt to the gram.mix well all the ingredients.

6.Heat the oil in a frying pan.pour small quantity of gram paste into the oil,using either hand or a spoon and deep fry the pakode.serve hot with pudine ki chutney.

Tips

While grinding the gram,do not with pudine ki chutney.

INGREDIENTS FOR PUDINE KI CHUTNEY

1 cup                       Mint leaves

1 cup                       Fresh mint leaves

To taste                   Green chilies,chopped

11/2 tbps                 Leamon juice

1 clove                    Garlic(optional)

½ inch piece            Ginger(optional)

 

METHODS

1.Wash mint leaves well and chop roughly

2.Put them into the grinder along with the rest of the ingredients.

3.Add lemon juice and as little water as possible.

4.Grind smooth

5.Chill till needed

TRISH ESPRESSO MARTINI

INGREDIENTS

30 ml                        Epresso

30 ml                        Baileys

45 ml                        Vodka

15 ml                         Sugar syrup

6 cubes                      Ice

To garnish                 Coffee beans

METHODS

1.Take a cocktail shaker and add 6 cubes of ice.

2.Pour all the ingredients and shake well.

3.Pour all the over martini glass.

4.Garnish with coffee beans.

                     FRESH MINT COOLER

INGREDIENTS

25 ml                     Mint syrup

15 ml                     Lemon juice

4 cubes                  Ice

Sprite for topping

Mint leaves to garnish

METHODS

1.Take a colon glass, add 4 cubes of ice.

2.Pour all the ingredients except sprite.

3.Top with sprite.

4.Garnish with mint leaves.

MISO SOUP

                     

INGREDIENTS

2 tsp                  dashi granules

4 cups                water

3 tblsp                miso paste

1 packet             silk tofu(diced)

2                         green onion(chop into 1 cm size)

METHODS

1.TAKE A SAUCE AND PAN AND ADD WATER.WHEN IT IS ABOUT TO BOIL,ADD DASHI GRANULES.

2.THEN ADD MISO PASTE AND STIR IT IN MEDIUM HEAT.

3.ADD TOFU,STIR AND THEN ADD GREEN ONIONS,STIRRING CONTINUOUSLY.

4.SERVE

NOTE:”DASHI IS EASILY AVAILABLE IN JAPANESE SHOPS IN NEPAL.IT IS A BASIC STOCK FOR THE SOUP AND COMES IN THE FORM OF GRANULES.OTHER INGREDIENTS LIKE SILK TOFU,MISO PASTE ARE ALSO EASILY AVAILABLE

PINE APPLE CHICKEN RICE

INGREDIENTS

1tbps                 Corn Oil(any vegetable oil is good)

500 gram           Boneless Chicken(cut into 2 inch)

1                         Onion

1 can                   Pineapple Chunks

½                        Cucumber(cut into 2 inch strips)

¼ cup                  Brown Sugar

3 tbps                   Vinegar

2 tbps                   Soy Sauce

2 tbps                   Cornstarch

½ tsp                     Ginger Paste

1 clove                  Garlic(Minced)

Hot cook thick rice

METHODS

1.Palce thick base pan or wok in high heat then add oil.

2.When it is smoking hot,add chicken and stir fry until the texture gets glazed.

3.Add onion and stir fly it until it starts to sweat then take them out and place it in a bowl.

4.Take pineapple and drain into one bowl and add vinegar,soy sauce,brown sugar,cornstarch,gingeicr and garlic to mix it well.

5.Take a frying pan and cook juice in medium heat for about 3 minutes.make sure the sauce thickness and keep stirring mean while.

6.Now take a thick base apn or wok to add all the ingredients including rice and cook mixing for 5 minutes.

7.Serve