Archive for September 29, 2013

Fenugreek Seed Salad (Methi ko aachar Newari Style)

Fenugreek (methi) seed have many useful properties. In Nepal, fenugreek is widely used to flavor aachar. Due to its glactagouge (milk producing) property, it is used to make soup for lactating mother. In today’s post, we present fenugreek Seed Salad which is a popular dish among the Newari community in Nepal. This recipe was prepared by our SherpaniChef model Namrata Dangol.

Ingredients:
1/2 cup Fenugreek seed soaked overnight
1 large tomato chopped
1/2 cup red onion chopped
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
3 large green chili chopped
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1/4 cup sesame powder
Cayenne pepper to taste
Salt to taste
Pinch of sichuan pepper (optional)
3 tablespoon oil

Directions:

1. Soak 1/2 cup Fenugreek seed overnight and drain excess water.DSC_0024-0012. Prepare all the ingredients.
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3. Toast sesame seed and grind it into fine powder. DSC_00224. In a small pan, heat oil. Add onion, garlic and ginger. Cook until they become soft. Add other spices (cumin and turmeric powder). Mix well.  DSC_0026-0015. In a large bowl mix frengreek seed, sauteed onion, ginger and garlic. Also, add tomatoes, sesame powder, green chili, salt and cayenne pepper. Mix well and enjoy! DSC_0032-001

 

Egg Chatamari (mini rice pizza)

Chatamari is a very popular Newari dish. It consists of a rice pancake with the addition of eggs, vegetable or meat toppings, and ends up looking like a mini pizza. In Nepal, this dish is eaten for snacks or lunch. In this post, we have chatamari with egg topping prepared by Namrata Dangol. Enjoy!

Ingredients:
For pancake:
2 cups rice flour
3/4 cup urad lentil flour
1/2 teaspoon salt
1/2 cup water
Oil to fry

For Toppings
6 large eggs
1 medium red onion, finely chopped (1 cup)
1/2 cup chopped cilantro
1/2 cup chopped tomatoes
½ teaspoon freshly ground black pepper
2 green chili chopped
1 teaspoon cumin powder
1/2 teaspoon cayenne pepper
Salt to taste

Directions:
1. In a large bowl, combine both flours, salt and add 1/2 cup of water to make the batter. Mix well, and let rest for 15 mins.DSC_9967-0012. In a separate bowl,  beat eggs and vegetables and all the spices. Set aside. DSC_9997-0013. Heat the pan and add 1 tablespoon oil. DSC_9968-001 4. Pour about 1/2 cup of batter and spread thinly.  DSC_9969-0015. Add 1/3 cup of egg  mixture. DSC_9974-001 6. Cook for 2 minutes at low temperature, and it is ready! Unlike an omelette, chatamari is only cooked on one side, so don’t flip it. DSC_9987-001 7. Although not flipped, chatamari is often folded like a taco before serving. Enjoy Chatamari! DSC_9976-001

Ricotta Cheese Burfi: Teej Special!

This weekend, the Nepali ladies of Moscow and Pullman celebrated Teej. Teej which means, the third, is celebrated on the third day after the new moon. In Nepal, Teej is celebrated for two days by hindu, particularly by khas women. The first day of Teej is called “dar khane din”. Women celebrate this day by devouring lots of good food, dancing and having a party. On the second day of Teej, married women fast to ensure long life and good health for their husbands, while unmarried women fast in hopes of finding a good husband. During the festival, married women wear red sari and kurtas showing that they are married, while unmarried women wear clothes of many other colors including red. To celebrate Teej, I made Ricotta cheese burfi. Here is a quick and easy recipe. Also, there are a few pictures of the Nepali ladies celebrating Teej in Pullman. Enjoy!

Ingredients:
2 lb (907 gram) Ricotta Cheese
14 oz (396 gram) Sweet and Condensed Milk
2 teaspoon cardamom powder
1/4 cup of sugar
1/2 cup of rough ground coconut powder
1 tablespoon butter
1/4 cup of almond shavings to garnish

Directions:
1. In a large pan, heat ricotta cheese, condensed milk, coconut, cardamom powder and sugar. DSC_9672-0012. Heat the mixture until it boils. Once the mixture starts to boil, lower the heat to simmer and cook until the mixture thickens. (Make sure to constantly stir the mixture to minimize burning!) DSC_9673-0013. Grease the rectangular glass container with butter. Pour the mixture in the glass container. Let the mixture cool down at room temperature for 10 minutes and then garnish with almond shavings. Place the burfi in the fridge overnight to set up. DSC_9675-0024. Cut burfi into small rectangular pieces before serving. DSC_9681-0015. Enjoy!DSC_9682-001

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Here are the pictures of beautiful ladies celebrating Teej! DSC_9728-002 DSC_9944-002 DSC_9942-002 DSC_9937-002 DSC_9903-002 DSC_9895-002 DSC_9880-003 DSC_9869-003 DSC_9859-002 DSC_9840-002 DSC_9816-002 DSC_9813-002

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