Archive for January 26, 2013

Taama-Aaloo-Bodi (Bamboo shoots, potatoes and black-eyed peas)

Taama Aloo Bodo is a popular curry in Nepal. You can buy canned bamboo-shoots in any Asian market, and potatoes and black-eyed peas are available everywhere! This recipe serves 6-7 people.

Ingredients:
1/2 cup dried black-eyed peas (soaked at least for 8 hours and boiled for an hour)
2 tablespoons vegetable oil
1 medium onion, finely chopped (1 cup)
1/2 teaspoon ground turmeric
2 medium boiled red potatoes, peeled and sliced 1/2 inch thick
2 fresh hot green chilies, halved lengthwise
1 tablespoon fresh ginger paste
1 teaspoon cayenne pepper
3 medium tomatoes, baked and chopped
2 cups canned bamboo shoots, well rinsed, drained, and cut into bite-size pieces
1/2 cup finely chopped cilantro (to garnish)
Salt to taste

Directions:

First, precook all the ingredients separately.

1. Fry bamboo shoots for 10 mins. DSC_2245-0012. Boil potatoes and cut into bite size pieces. DSC_2299-0013. Boil beans for an hour with little bit of salt. DSC_2192-0014. Bake tomatoes until the covers are blistered. DSC_2126-0015. In a deep pan, heat oil at medium heat. Once the oil is hot, add chopped onion and fry for 1 min. DSC_2300-0016. Add boiled beans to the onions and cook for 5 minutes, then add all spices and salt. DSC_2309-001
6. Add precooked potatoes and tomatoes. DSC_2346-0018. Mix well. DSC_2358-0019. Add 1 cup of water. If you like more sauce, add 2 cups of water and adjust for salt. DSC_2364-00110. Add bamboo shoots. DSC_2370-00111. Mix well.DSC_2380-00112. Stir frequently and cook for 5 minutes.
DSC_2389-00113. Garnish with fresh chopped cilantro and enjoy with rice. DSC_2408-001

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Simple tomato sauce for momo

This is a simple tomato sauce for momo. Also check out this recipe for a different style of sauce.

Ingredients:
4 Roma tomatoes
1 cup chopped fresh cilantro
2 green chillies
1/4 cup sesame powder (roasted and ground)
1 teaspoon cayenne pepper
1 teaspoon garlic minced
Salt to taste

Directions:
1. Bake tomatoes in a oven at 300 F until soft. DSC_2126-001
2. Prepare other ingredients. Cut green chilies, chop cilantro. DSC_2157-001
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3. In a food processor, add cilantro, green chili, minced garlic, cayenne pepper and salt. DSC_2145-001
3. Add ground sesame.DSC_2146-0014. Add tomatoes and blend until liquefied.DSC_2148-0015. Taste sauce and adjust for salt and spice. Enjoy with momos! DSC_2175-001
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Rasmalai

Ingredients:
30 oz ricotta cheese
6 cups half and half
1/2 cup sugar (according to taste)
1/3 cup of almond & pistachio slices (to garnish)
1 teaspoon cardamom powder
1 tablespoon melted butter (to oil a pan)

Directions:
1. Pre-heat oven to 350F.
2. In a bowl, mix together the ricotta cheese and the sugar.
3. Grease a square or rectangular shaped baking dish and spread the mixture evenly to a depth of about 1/2 inch. Cover with aluminum foil.
DSC_2129-0014. Bake for 40-45 minutes until the color changes from white to light-brown. To check that the cheese is fully cooked, insert a knife or toothpick in the middle of the pan and check whether it comes out clean.
5. Allow cooked cheese to cool, then cut into squares as shown below.
DSC_2383-001
6. Gently add Half and Half directly to the pan without disturbing the ricotta cheese. DSC_2392-001
7. Continue adding half and half until the cheese is completely covered. DSC_2394-001
8. Add cardamom powder, sliced almonds and pistachio slices to garnish. Store in refrigerator for at least an hour before serving. DSC_2398-001

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