COOKING ALOO TAMA

Get the cooking vegetable recipe tips for Potato with Bamboo Shoot Recipe. After reading this cooking tips and ideas, you can make Potato with Bamboo Shoot yourself in your home. This Nepali dish is very to easy to cook. for your kind information Potato with Bamboo Shoot is called Alu Tama Tarkari in Nepali language. Make deliciousAlu Tama ko Tarkari and have Nepali bamboo shoot recipe it. Alu Tama Tarkari is very famous in India and Nepal.

As we already mentioned above, Potato means Aloo, which is termed alu, aalu, aaloo, aloo, allu, alloo etc and Bamboo shoot means Tama, whcih is termed as tama, taamaa, tamaa, etc. So, Alu Tama ko tarkari simply means “Potato Bamboo Shoots vegetable recipe”. Alu Tama Tarkari is a unique and traditional Nepali and Indian dish. It is one of the most popular curry dish in Nepal and south Asian other countries. Let’s learn to cook these so delicious vegetable dish, cuisine. - See more at: http://www.imnepal.com/potato-bamboo-shoot-alu-tama-tarkari/#sthash.x4OBJO7I.dpuf

COOKING SUKUTI

There were times, before the well-off urban life with restaurants and shops began when people didn’t indulge in meat as much and as often as they do now. And whenever they had the opportunity, they did not waste anything rather preserved for the days to come. The winters were harsh with the food supply going down and it was the time when people went for the dried meat, which was then, a necessity and today, a rich delicacy.

Dried meat is one of the many forms of meat eaten in Nepal and could be cooked and served in many ways. For making dried meat, the meat of any animals or birds is cut into thin strips and then the fat is carefully removed. This often gave an unpleasant smell so, the strips are often coated with spices like salt, cumin, pepper, chili powder and turmeric, sometimes ginger and garlic pastes are also used, before they are spread out on a clean cloth to dry in the sun. This helped the meat to get intense flavor and also kept the insects at bay. The meat is stored once the moisture escapes it and the strips become dry. It can also be rehydrated by cooking it in gravy, however, the best way to prepare the dry meat is to make Sukuti out of it.

Sukuti is one of the popular snacks in most of the kitchen in Nepal. For making sukuti, the dried meat is taken out and deep fried or smoked or even roasted and then crushed along with spices like salt, pepper, cumin, turmeric and chili powder. It is then mixed with chopped onion and tomatoes and topped with chopped green onions or coriander leaves. You could also add a little bit of thinly sliced fried ginger and garlic and mix it all with required amount of oil. Your chewy appetizer is ready to be indulged in.

COOKING SEKUWA

Sekuwa (Kabab)  (also known as Chicken Satay) is a popular street food in Kathmandu, Nepal and is a very popular appetizer. It can be served over rice, with roti, with chiura, or just by itself in a skewer. In a typical traditional recipe, the marinated meat is cooked over coal fire. However, to adjust the recipe for everyday home cooking, you can cook the meat over any grill. Here is my variation of this recipe to make healthy 

Ingredients:

• 1 pound Boneless Skinless Chicken – cubed to 1-inch pieces
• 1/2 cup Plain yogurt
• 1 medium sized onion
• 1 small bunch scallion
• 1 fresh squized lemon juice
• 2 tbsp cooking oil
• 2 tbsp Garlic and ginger paste
• Red chilies powder- to your taste
• 1/2 tsp Turmeric
• 1/2 tsp Timur (Szechwan pepper)
• 1 pinch Hing (asafetida)
• 1 tbsp Papprika Powder
• 1 tsp cumin powder
• Salt to taste
• Bamboo Skewers(pre-soaked in cold water for 30 min.) to prevent chicken from sticking
• Melted butter

COOKING KWATI

Kwāti  is a mixed soup of nine types of sprouted beans. It is a traditional Nepalese dish consumed on the festival of Gun Punhi, the full moon day of Gunlā which is the tenth month in the Nepal Era lunar calendar. Kwāti is eaten as a delicacy and for its health benefits and ritual significance.^[1][2]

The feast day coincides with Shravan Poornima of the month of Shravan in the Hindu lunisolar calendar which is celebrated as Janāi Purnimā (Raksha Bandhan), the festival of the sacred thread. The festival occurs in August.

Nine varieties of beans are used to make kwāti. The most commonly used ingredients are black gram, green gram, chickpea,field bean, soybean, field pea, garden pea, cowpea and rice bean.

The beans are soaked in water for three to four days until they have sprouted. They are boiled with various spices to make a thick soup. Lovage seeds are bloomed in oil and added to it as the special seasoning. Flatbread cut into one-and-a-half-inch squares can be boiled with the kwāti for variety.

COOKING GUNDRUK

Find here the cooking curry recipe tips for Gundruk Bhatmas Recipe gundruk ko tarkari. After reading this Nepali cooking ideas and tips, you can make gundruk ko tarkari yourself in your home. This Nepali vegetable cuisine food curry is very to easy to cook. for your kind information Gundruk Bhatmas is called Gudruk soyabean in Nepali language. Make delicious Vegetable Curry Recipe and have Nepali Gundruk Bhatmas recipe it.Gundruk Bhatmas Curry is very famous in Nepal.

As we already mentioned above, Soya  bean means bhatmas, which is termed bhatmash, bhatmas, vatmas, vatmash, etc and vetetable means tarkari, whcih is termed as tarkari, tarkaree, etc. Gundruk Bhatmas Tarkari is a unique Nepali dish. Let’s learn to cook these so delicious vegetable  curry cuisine.

COOKIN KATTIROL

Kathi roll also known as kati roll. However you spell it, they are irresistible. It is popular street food from Kolkata. The first time I tried kathi roll was in New york city. You might know ‘Kati roll company’. yes they make the best kati roll and famous around here.

After that I tried to make it at home. It is not similar to that. But the way it turned out, I am very satisfied. It is spicy and delicious, the way I and hubby like it. There are few different elements in making but very easy to make at home. Try this aloo kathi roll once, I am sure you will also like it.

Traditional kathi roll is made with chunk of mutton or chicken. They are marinated in spices, arranged them on skewers and cooked (process is similar to Punjabi Paneer These cooked meat is wrapped or rolled into paratha along with sliced onions and sauce. 

COOKING PULAU

easy and quick vegetable pulao recipe cooked in a pressure cooker. vegetable pulao is a comfort one pot meal when we don’t have time to do elaborate cooking or you have to cook food on a short notice or in a quick time.

here i am sharing the way i make vegetable pulao at home. i sometimes make pulao in a pressure cooker using this recipe or sometimes my mom’s when i have time, i cook in a pot and when no time, i use the pressure cooker.

pressure cooking rice can be tricky. different types of rice will cook at different timings. since i stick to the same brand of organic basmati rice, i now know how much time the grains take to cook. what i have learnt from experience is that its better to soak the rice first. the proportion i use for rice to water is 1: 2 or 1:1.5

while cooking, after adding the rice, stir the grains with the rest of the ingredients well, so that the oil coats each rice grain. i usually pressure cook on a high flame for 2-3 whistles. then let the pressure drop on its own, since the rice is cooking when the cooker is hot and the pressure is there inside it. then i gently fluff the rice before serving.