How to make nettle soup (sisnu).

 

This is photo of my birthplace – the village Chheskam in Solukhumbu district

Dear  friends,

Hello from cuisinenepal !

Today I am sharing a very easy recipe of how to make nettle soup. Nettle soup is very simple which we can make without any oil or fat. It is a very popular dish in my village of Solukhumbu. I remember many years ago in my village when not everybody had a lot of green vegetables. Nettle was a few among the green vegetables that we could consume. These days everyone has a greenhouse. I feel a bit funny posting this recipe because I feel like every Nepali people know how to make nettle soup. These days we can also find nettle powder in the market. But the powder taste is totally different so for a more authentic taste, I recommend fresh nettle. I mostly serve the nettle soup with corn grit, another staple of my village.

Nettle soup with brown rice

 

Ingredients 

  1. One kg fresh nettle leaf
  2. Okra 200 gm
  3. 2 large spoon cornflour
  4. Water 4 cups
  5. Salt to taste
  6. Garlic crushed 3 to 4 pieces
  7. Sichuan pepper just a pinch

Preparation

Step 1 : First wash and drain nettle leaves. Remove older hardy branches if there are any. Step 2: Boil water in a deep pan or pressure cooker. Chop the okra into medium size pieces. When the water boils, add okra and nettles leaves. Let this cook until nettle leaves are soft in medium heat. Check periodically to see if the nettle leaves have gone limp or not. The water must be reduced to almost half in the boiling for the nettle to cook properly. When all of the leaves/branches of nettle are soft, mash the nettles with a spatula and add cornflour. This whole process may take upto an hour depending upon the type of pan and your heat. Step 3: You can also use a hand blender to mash which is much easier. Add Szechuan pepper (timur), salt and crushed garlic. If you like add some chilly. Mix well and remove from heat. Delicious and healthy nettle soup is ready. Tip: do not blend it in electric blender as the taste is somewhat not the same.

 

 

 

 

 

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The healthiest momo: cabbage wrapped pork momo (dumpling)!

Hello all!

Today I am sharing a new recipe of cabbage wrapped pork momo (dumpling). Generally, we make dumpling wrapper from some kind of flour. But I’ve replaced that with cabbage wraps. I think it is an amazing combination. I made it on my weekend at my sister’s home who like pork. They say that this dumpling is particularly delicious because it is much more juicy. But you can also easily replace the stuffing with vegetables to make it a vegetable dumpling instead.

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Healthy cabbage wrapped momo makes you love momo that much more.

So, let’s start.

Ingredients for dumpling stuffing:

  1. Pork minced meat 1kg
  2. Chopped onion 500 gm
  3. Ginger garlic paste 2 tablespoons
  4. Spring onion 1 bunch chopped
  5. Fresh cilantro leaves 1 small bunch chopped
  6. Momo masala 1 spoon
  7. Turmeric powder half spoon
  8. Salt to taste

Ingredients for the wrapping

  1. One whole large cabbage weighing about 1 kg
  2. Toothpick (optional)

Clockwise: chopped onion, pork kima (minced pork meat), chopped spring onion, chopped cilantro leaves, ginger garlic paste

Directions:

Step 1: First, transfer all the ingredients of the stuffing onto a large bowl. I am using the momo steamer here to mix it.

All 8 ingredients for the stuffing in one bowl

Step 2: Mix them thoroughly. Since I am using the steamer to mix them, I transferred the mixed stuffing to another tighter bowl.

The stuffing is ready

Step 3: Now, boil the whole cabbage in a pot of water. The leaves will come out much easily once we boil it. It also becomes pliant and soft which makes it easy to wrap. Let it boil for 10 minutes. Step 4: Remove the boiled cabbage from the water. Allow it to cool enough that we can work with it. Gently peel off the cabbage leaves. Cut off the hard veins and parts as necessary.

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Nepali style homemade fermented radish and carrot pickle (mula ra gajar ko shisha achaar)!

Hello all!

Today I am sharing instructions about how to make preserved radish and carrot spicy pickle at home easily in a jar. It is also one of the favorite staff pick during our lunch time with rice and lentil dish. We can store this pickle for upto 6 months. Most of the year, I prepare such 5 to 10 kg of such pickles because everybody loves them. I have also prepared hog plum pickle upto 30 kg in a year. You can visit this link for that recipe. So, here we go instructions on how to make easy Nepali style jar pickle or shisha ko achar /सिसाको अचार . The ingredient quantity I present here can fill upto 3 large size jars so please be careful about how much you want to make.

Ingredients

  1.  White radish सेतो मुला 5 kg
  2. Carrot गाजर  2 kg
  3. Green chilly हरियो खोर्सानी 200 gm
  4. Mustard oil तोरी तेल 1 liter
  5. Mustard seed तोरिको दाना 200 gm
  6. Cumin seed जिराको दाना 50 gm
  7.  Garam masala 50 gm
  8. Coriander powder धनीया धुलो 50 gm
  9. Turmeric powder बेसार 50 gm
  10. Salt to taste

Instructions

We will need at least two days for this process. Step 1-3 needs to be done on day 1 and step 4 onward the next day.

Step 1:  Wash radish and carrot and put them in a large container. I have peeled some outer layer but it is not necessary.

Step 2:  Cut washed radish and carrot into cubical thin strips as shown below

Step 3: Now, we have to sun dry these diced carrot and radish for at least a day. In a nanglo or table or a large shallow container, place clean clothes towel, baking paper or clean paper. Then spread the radish and carrot above it. You can leave it out in the sun for one or more days depending on how strong the sun is. The cut pieces should be fairly light once it is dried. Transfer the dried pieces into a large container when you are satisfied with its drying in a day or two.

I spread them onto a table with a clean tablecloth on top (right). Make sure to spread them as thinly as possible to ensure good drying.

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