VEGGIE MEAT WITH YAK CHEESE

One of the  best thing here in the Nepal is the availability of the fresh herbs. The veggie meat is readily available in the market and it is cheaper than any other part of the world since there is large part of the population who are vegetarians. I  love  to experiment dishes  that I decided to try adding yak cheese to my veggie meat dish and viola, it  taste better.  Find out below this healthy dish that  I prepared for dinner which is  a favorite request of my  vegetarian  friends.

INGREDIENTS:

• 1  and  1/2 cup of veggie meat
• crushed garlic gloves
• thinly sliced onions
• fresh make tomato sauce
• 1/2  cup of grated yak cheese
• Japanese soy sauce or salt
• mustard oil
• sesame oil
• thinly slide cabbage
• chopped coriander leaves 
• 5 pcs of seedless olives

PROCEDURES:

• heat the mustard oil in the wok until hot
• fry the garlic until golden brown  and  the onions until it will be  brown
• then add the veggie meat until it is mixed well with the other ingredients
• add the  fresh tomatoes sauce, plus the soy sauce  but salt  can be used too until the desire  flavour
• then add the  black pepper powder or you can used also freshly grind linger if you want a more asian flavour but that is optional
•  then add a little water until it will boil 
• add the cabbage until done and  the olives  with the  yak cheese until  the cheese blend with the ingredients
• the sprinkled it with  the sesame oil to add more aromatic flavor
• then add the freshly chopped coriander leaves
• then serve it hot.

SPECIAL GUNDRUK

Gundruk ko acchar

One of my favorite Nepali meal fare is Gundruk. It is good to have it with  hot steam rice and with the dhal.  During the onset of the  winter season-, October to November ,  radishes, cauliflowers, and mustard flourished in Nepal.  and there is an abundance of this leafy  veggies that Nepalese preserve the leafy veggies into gundruk. Nepalese  prepare this side  dish for the off season when it is difficult to grow green leafy vegetables. It is easy to prepare.

INGREDIENTS and PROCEDURE OF GUNDRUK

• shreds or cut the leaves of the mustard (sag for about an inch or so desire length after washing it).
• air dry the shredded leaves for about two days under the sun
• place the shedded leaves in a clean earthen pot or jar and covered it with warm water up to the brim.
• allow it to ferment for a week while placing it under the sun
• then strain  the shredded leaves, and put it in a   willow made bamboo and dry it under the sun
• When it is completely dry, stored in a clean container and any time you can prepare a  gundruk ko chol ( gundruk soup) or gundruk ko acchar (pickled) or  you can make your own gundruk version.

Here is my own version of  GUNDRUK KO ACCHAR  as a side dish.

INGREDIENTS:

• 1 onion  sliced thinly
• 3 cloves of garlic crushed
• 2 tomatoes thinly sliced
• 2 small chillies finely chopped
• freshly pressed turmeric paste instead of the dry one is much better than the powdered one
• two cups of gundruk
• two tablespoon of ghee (from the buffalo)
• and  fine pressed garlic
• salt to taste or soya sauce
• freshly fresh turmeri

PROCEDURES:

• heat the ghee under moderate flame till hot
• sautee the  garlic till brown, then add the onions, chillies, turmeric paste and the tomatoes
• then add the gundruk, add a little water till the tomotoes will be turn into paste and the gundruk is cook,  then add the salt or soy sauce until it is  cooked.
• remove it from heat  and place in a plate and then serve with hot steam rice and dhal.

TWIST to make it SPECIAL GUNDRUK!

• you can add a few drops of sesame oil to your gundruk  ko acchar to add more aromatic appeal and garnish it with sesame seed! and taadang you will have a very enticing  and delicious  gundruk!