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

LOBSTER THERMIDOR

                 

INGREDIENTS

1                                                                       Lobsters

4 tbps                 Olive oil

½ glass              White wine

½ cup                 Fish stock

2                                                                       Finely chopped shallots

1 tbps                 Chopped tarragon

2                         Egg yolks

½ cup                 Heavy cream

2 tbps                 Sherry or port wine

½ cup                 Béchamel sauce:(check the ingredients                   

                           Below)

2 tbps                 Butter

1 tbps                 Flour

½ cup                 Milk

2 pinch               Nutmeg

Cayenne pepper or paprika

METHODS

1.Make sure to preheat oven to 380 degree.

2.Take a lobster and split in into half right from where the head ends lengthwise.

3.Cut off the head and run your knife from neck to tail.

4.Brush olive oil and bake it for 12-18 minutes.

2’nd step

While baking the lobster use your time to make béchamel sauce.

1.Take a sauce pan and add butter and meat it over slow fire.

2.Add flour on the top and stir it until it converts into blonde color.

3.After that,add fish stock and finely stir it.

4.When stock and flour are mixed well,add milk.

5.Then add salt and pepper to season with the warmness of nutmeg.

6.Remember not to boil it rather slow your fire and let it simmer.

GREEK SALAD

                  

INGREDIENTS

4                                                                     Lettuce(rinse it well and chop it into medium size) 

2                                                                     Large red onion(sliced thickly)

1                                                                     Small can pitted black olives

2                                                                     Green bell pepper(chopped)

3                                                                     Red bell pepper(chopped)

4                                                                     Large tomatoes(chopped)

                            Medium size cucumber(sliced roughly)

½ packet          Feat cheese(diced cut)

4 tbps               Olive oil

3 tbps               Dried oregano

2 pieces            Leamon(to squeeze)

To taste            Black pepper

METHODS

1.Take a salad/large bowl to toss all the ingredients except olive oil,oregano,leamon juice and black pepper.

2.Take a small bowl and mix remaining ingredients and whisk it well to make dressing.

3.Then add dressing to bowl and toss it well to serve.

LAMB CHOP COATED WITH TABOULEH

INGREDIENTS

½ CUP                Khus khus

1,1/2 cup            Cold Water

4 tbps                 Leamon juice

1.1/2 cups          Parsley ,Finely chopped

1 medium          Onion,Finely chopped

   size

1/2 handful      Mint,Finely chopped

3 tbps              Olive Oil

To taste          Salt

2 tsp              Cumin

½ tsp            Black Peeper

5 cloves       Garlic,Sautéed and Finely chopped

METHODS

1.Take a bowl and add cold water along with leamon juice and khus khus.

2.Leave it for 1 hour and once it is set,drain it and take off the extra water.

3.Take another bowl and toss khus khus with all other ingredients.

4.Keep it refrigerated.

2’nd step

1.Take 8 pieces of lamb chop and hammer it on both sides.

2.Add salt and pepper on both sides to garnish.

3.Then tattoo it with knife on both sides making multiple sign again and again.

4.Heat the pan and add 3 tablespoon of olive oil into it.

5.Place a lamb and cook over medium heat on both sides.

6.Cook it as per your palate.

7.Take out and use the tabouleh to garnish it as in picture.

Kimchi

Ingredients

8 bunches            Chinese Cabbage(Chinese

                              Rayo in Nepali)

3 tbps                  Salt

11/2cups            Water

1 cup                   Roughly Chopped Green

                            Onions

4 tsp                   Ginger(Peeled and Fine       

                            chopped)

11/2 tsp             Red Chili(Cut and crushed)

4 cloves              Garlic(Finely minced)

METHOD

1.Take a cabbage and rinse it well and de stem it.

2.Place in a bowl and keep tossing adding salt to it.

3.Leave it for 2-3 hours so that cabbage gets soaked with salt.

4.Drain water and add rest of the ingredients and marinate well.

5.Then later 3 leave of cabbage and fold from two sides.

6.Seal it in a jar and leave in room temprature for two days.

7.Then keep in refrigerator.

8.Serve any time you like.

  SPICY CLOVE HUMMUS
1'st step:preparing satay sauce
INGREDIENTS
2 Can      Chickpeas(drain and rinse it)
6 tbps     lemon juice
5 cloves  garlic(sauteed in pan)
1/2 tbps  cayenne peppers
1/2 tbps  Cumin powder
1 tbps      Paprika
6 pcs       cloves
3 tbps     olive oil
to taste    salt

METHODS
1.Take a blender and add all the ingredients.
2.Then mix it well until it is thick puree.
3.Sprinkle some olive oil to glace it.
4.Garnish with parsley and serve it with pita bread or some other bread.

PAN SEARED TOFU SKEWER WITH SATAY
                       SAUCE
Ingredients
3/4                       Peanut butter
8 tbps                  Cocunut milk
1 cup                   Water
1 clove                Garlic,minced
2 tbps                  Curry powder
2 tbps                  Thai Chili Paste
2 tbps                  Soy Sauce
4 tbps                  Pineapple Juice

METHODS
1.Combine everything in mixing bowl and place it into a microwave proof bowl.
2.Then cook it in a microwave until it is thick.

2'nd step
INGREDIENTS

16 pcs                   Green Olive
2 blocks                Tofu(cut into dices)
2 tbps                    White sesame seeds
2 tbps                    Oil
4                             skewer sticks

METHODS
1.First take a sauce pan and place it over medium heat and add oil to it.
2.Place tofu over low heat and slightly sear it until it gets golden brown.
3.Add olive and toss for 2 minutes and skew it in skewer.
4.Place satay on the plate and add skewer on it and sprinkle the satay.
5.Sprinkle sesame seeds to garnish.

INGREDIENTS
16 pcs            Asparagus(rinsed and peeled)
16 pcs            parma ham(or use bacon)
6 tbps            clarified butter
3 tbps            flour
11/2 cups     milk
1 cup             shredded cheddar cheese
  (or use mozzarella)
2 slice            bread(side cut)
to taste         salt
to taste            pepper
     
                       METHDOD