YOUNG JACKFRUIT PIGEON PEA VEGGIE DISH ( Langka at kardis)

INGREDIENTS:

• two cups of peeled, and cube young jackfruit
• 1 cup pigeon peas
• 1 small size of crushed   chop ginger
• 1 small piece of finely chopped onion
• 1 gloves of crushed garlic
• 2 tablespoons of  soya sauce
• 1 pinch of white sugar
• 1 cup chopped fresh mustard leaves
• 2 tablespoons of  sunflower oil
• 1 teaspoon of 

PROCEDURES:

• heat the sunflower oil in the pan
• sautee' the garlic, ginger and the onions until  golden brown
• then add the sliced young jack fruit, mixed a bit with the ingredients
• then add  four cups of water
• when it boils add the pigeon peas
• then boil again until it  jack fruit and th pigeon peas become tender
• when it is tender, add the soya sauce, and the sugar and let it simmer
• add salt if you desired
• then add the chopped mustard leaves
• then serve , your jackfruit pigeon peas dish!

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!

GREEN MUSTARD ZUCCHINI OMELETTE

Nepalis diet will not be complete without the famous  "sag"   especially when they eat their dhal bhat.   Mustard locally know as sag grows throughout the year  here in  Nepal. But today, I will share with you how to cooked  mustard leaves differently  as one of the major ingredients in the omellete that I cooked for breakfast. The recipe below cost only less than a hundred rupees but very healthy, and it is good for three person. Happy breakfast!

INGREDIENTS:

• 2 pcs beaten eggs
• 2 pcs thinly sliced tomatoes 
• 1 clove  crushed garlic and fine chop
• 1 pc of small young fresh zucchini, thinly sliced
• 5 pcs freshly picked  mustard leaves,sliced horizontally
• 1 tablespoon of ghee (home made)
• salt to taste

PROCEDURES:

• heat the pan  and put the ghee to melt
• when the ghee is already hot, sauteed the garlic and onions till golden brown
• then add the zucchini and tomatoes, stir fry it until brown and the when the  tomatoes are cook.
• sprinkle it with the salt
• pour the beaten egg slowly to cover the veggies, 
• the flap it side to side until golden brown
• then serve!

SPICY ORGANIC FRIED BROWN RICE: Asian Style

As an Asian, rice is staple food for us, so if have to cook rice now a days, we have to cook plenty enough to last for a day. But we need variety too, not only steam rice. One of the things to do is to prepare fried rice from your cook steamed rice this winter.

INGREDIENTS:

• 3 cups of  steam brown rice
• 1/2 cup of dice carrots
• 1/2 cup of dice  onions
• 1/2 cup  of dice capsicum
• 1 pc of  spring onions, slice thinly
• 3 crushed cloves of garlic and mince
• 2  chillies, green and red, cut thinly
• 2 spoons of soy sauce
•  1 tea spoon of  powdered black pepper
• 1  cup of left over meat, mince
•  sesame seed oil

NOTE: All ingredients are locally source and organically  produce

PROCEDURES:

• heat the wok, drop an ounce of sesame oil until hot
• sauteed the garlic first till it becomes brown  
• add the  carrot, onion, spring onions, chillies and left over mince meat
• after three minutes if constant stirring the ingredients, add the rice
• continue mixing through constant stirring unit the rice grains are dry and no longer sticky
• add the powdered black pepper,salt and the black soy sauce
• Stir until ingredients mix well and do not stick with each other.
• garnish it with raddish and tomatoes and basil leaves.

Then serve it with rice coffee or ginger lemon tea and fruits.

UNOVEN CHOCO-PEANUT OATMEAL COOKIES

INGREDIENTS

• ·        ½ kg oatmeal
• ·        1 cup cocoa powder
• ·        1 cup butter
• ·        ½ cup of peeled peanut
• ·        1 pc egg, beaten
• ·        1 cup powder milk
• ·        1 tea spoon vanilla
• ·        2 cups warm water

PROCEDURE

• ·        Pour in the bowl the oatmeal, cocoa powder, powder milk and mixed them
• ·        Pour the warm water by stirring it constantly in slow motion and add slowly the butter, peanut  and egg, until all the ingredients are thoroughly mixed, then add the vanilla while stirring  the ingredients
• ·        The form the ingredients into small balls in your hands and flatten it into small circles
• ·        Heat the frying pan, smear it with small amount of butter when it is non stick. However, if you are using a non – stick then no need to used butter.
• ·        Put the flattened cookies on the heated pan and turn it upside down once in a while until becomes dried and brown.
• ·        Let it cool and put it in a zip bags later and it will last a week without refrigeration.
• ·        Now, you can eat your homemade power cookies! Enjoy it with my honey ginger lemon tea.

SPICY SUCCULENT KATHMANDU SALAD

Namaskaar from Nepal!

As the winter fast approaching and fuel crisis looming in this Himalayan nation, to conserve the fuel and liquified petroleum gas for cooking , and to keep us warm, I am sharing to you the spicy succulent salad that you can easily source out from the neighborhood  tarkari pasalmaa.

INGREDIENTS:

·        1 cup tomatoes, unseeded and cut into cubes

·        1 cup Apple Pear cubes

·        1 cup cucumber, unseeded and julienne.

·        1 small onion mince

·        Chili powder

·        1 teaspoon salt

·        1 teaspoon sugar

·        1 spoon lemon juice extract

·        3 small stalks of celery, mince

·        3 leaves of basic mince

·        1 teaspoon of olive oil

PROCEDURE:

·        Combine  the cucumber, tomatoes, onions, apple pears

·        Add the salt, sugar and chilli powder, mixed it slowly

·        Then put the lemon juice extract

·        Add the mince leaves and the olive oil to the  mixture

·        Chill in the fridge for ten minutes and viola, you have your salad!