Quick Breakfast- Potato Sweet Bread!

Hello dear all!

I am writing a new and easy recipe today- the potato sweet bread. I really like this bread. It is good for breakfast. This recipe is a simple and easy one for whenever you are feeling bored or are puzzling over what to make for breakfast.

Ingredients

1. Potato 100gm
2. Flour 200 gm
3. Whole egg 2 piece
4. Sugar 2 tablespoon
5. Butter as required

(also ice cold water)

Directions

1. First wash and peel the potatoes (see picture below). Grate in a grater and dip them for a few minutes in icy cold water. This is to prevent the potatoes from turning black.

2. Now drain the icy water out of the potatoes. Squeeze thoroughly to drain as much water as possible.  Now add the egg, sugar and flour into the grated potato and knead together to make dough.  We don’t need to add any water because of the eggs. Keep kneading the dough until it become smooth.

Mix the grated potatoes with egg, sugar and flour and knead thoroughly.

How to make Lapsiko Achar (Hog Plum pickle)

Hi all!

Today I am writing a recipe which I think is very Nepali. This is how to make Lapsiko achar (लप्सीको अचार) or hogplum pickle. Achar is like sauce or something spicy which accompanies the mains in Nepali cuisine. Lapsi is found easily in Nepal during monsoon season. It tastes sweet+sour and is mouthwatering. I tasted this particular lapsi dish for the first time in Bhadaure village of Pokhara when I went there with my dZi team. Bhadaure is a beautiful Gurung village. We received a warm welcome with Tika and flower from the locals.  Everything there was local organic delicious food. I specially liked Makaiko chiura (beaten corn) and Lapsiko achar. I had never eaten lapsi pickle of this taste before. That was a beautiful reveling moment for me.

warm welcome with Tika and flower in Bhadaure.

After our return to Kathmandu, I tried to make this achar myself. And I found out it was quite easy to make. So I am sharing the recipe here with all of you.

A batch of lapsi achar I prepared recently.

Ingredients

1.  Ripe Lapsi (hog plum) 2kg
2. Mustard oil 200ml
3. Fenugreek seed half tsp
4. Turmeric powder half tsp
5. Sugar 150 gm
6. Salt 50 gm
7. Coriander seed half tsp
8.  Cumin seed half tsp
9. Carom seed (jwano) half tsp

Directions

1. While buying lapsi, choose ripe ones. If you choose raw or partially ripe, the final taste will be more sour. The skin of the lapsi will also not come off as easily for more raw lapsi. Wash the lapsi thoroughly.

How to Make Corn Omelette

Hello All!

A few weeks ago, I went hiking with my friends. We walked around beautiful green fields of Khokana at the outskirts of Kathmandu, and this recipe of mine is inspired by that walk because we saw fields and fields of green corn.

Beautiful Khokana. Photo courtesy: Dewan Rai (instagram.com/dewan.rai)

So then, on my way home, I bought a few whole green corns. Typically, we boil and eat it like that. But when I reached home, I decided that I was going to make something extra special. And I made this omelette with corn.The result was favorable as all my room mates ate it with relish. After this success, I am sharing the recipe here with you all.

Ingredient

1. 3 Green Corns whole
2. Green chilly 2 piece
3. 3 eggs
4. Fine chopped capsicum 1 tsp
5. Chopped onion 1 small piece
6. Butter or oil as required
7. Pinch of salt
8. Pinch of black pepper

Preparation

• First of all, if your corns came with husks like mine did, remove the husk from the corns. Make sure to remove all the hairy corn “mustaches” that might be sticking on the surface.

Remove the outer covering of the fresh green corn.

• Now break the corns in half. Put them in a pressure cooker and add water as required with a pinch of salt.  Let it cook for 4-5 whistle. If you do not have pressure cooker, you can use any deep pot. Boil for at least 15 minutes.

Pressure cook the corns.

• Once the corns are boiled/cooked, take it out from the cooker. Place on a plate and let it cool for a few minutes. Now, shell the corns from its cob.

How to Make Seasonal Mixed Vegetable Fry!

Hi dear friends!

Today I am writing another simple recipe for seasonal mixed vegetables fry. I like to have colorful mixed vegetables all the time. I think mixed vegetables are healthier than meat (but well I’m a vegetarian 🙂 ). I also do not need and use much spices for mixed vegetables.

Ingredients

since this is seasonal, you can use whatever vegetables you can have at hand. This ingredient list is ideal for the current time (May-June in Nepal).

• Cauliflower 100gm
• Carrot 100gm
• Zucchini 100gm
• Potato 100gm
• Capsicum 100gm
• Mushroom 100gm
• Oil 2 tsp
• Onion 50gm
• Tomato 100gm
• Garlic ginger paste 1 tsp
• Cumin seed 1/2 tsp
• Turmeric powder1/2 tsp
• Salt to taste
• Coriander leaf for garnish

Preparation

Fist wash all vegetables. Peel the potatoes and carrot. Put mushroom in separate container as we don’t need to wash mushroom. If you do want to wash mushroom, be sure to use warm water and squeeze thoroughly. Cut all vegetables into even slice of desired thickness. Here, I am making 1/4 inch dice, so the slices are 1/4 inch thick.

Here is the leafy mushroom. Generally, people use round mushroom in mixed vegetables but I prefer leafy mushroom. Its shape is also perfect, goes nicely with all our diced veggies.

How to make Mixed Bean Soup!

Hi all! I am writing a mixed bean gravy soup recipe. I am writing this specially for my friend Claire who I hope will be happy to see this recipe. She liked this mix bean soup very much while she was here in Nepal.

I too like this one and prefer it with salad. This is quite easy to make and also looks great because the colorful mixed beans are really pleasing to the yes. I think it is good for health too.

Preparation time : 30 minute

Ingredients

(For 8 person)

1.  Mixed bean 500gm (scroll down for photo)
2.  Oil or butter 100ml
3. Onion 300gm
4. Tomato 500gm
5. Fenugreek seed (methi) 1/2 tsp
6. Cardamom 5-6 piece
7. Cinnamon stick 2 stick
8. Bay leaf 4 leaf
9. Turmeric powder 1/2 tsp
10. Cumin powder (jeera dhulo) 1/2 tsp
11. Red chilly powder 1/2 tsp
12. Coriander powder 1 /2 tsp
13. Ginger-garlic paste 2 tsp
14. Coriander leaf for garnish
15. Salt to taste
16. Stock or water as required

Preparation

We have to soak the mixed beans before we can actually start cooking. So, first be sure to wash and then soak the mixed beans overnight or at least 7-8 hours in cold water before beginning this dish.

I like to use generous amount of tomato and onion to make gravy. As you can see in the ingredient list also, I have put 300 gms of onion and half a kilo of tomato. Chop the onions and fine chop all the tomatoes.

Soaked mixed beans, chopped onion and tomatoes.

How to Make Sandwich

The sandwich is a favorite and convenient lunch/breakfast time food. It is quickly made and served and adaptable to so many variations that it satisfies nearly every taste and nutrition requirement. There are so many types of sandwiches that we can make in just under 5 minutes. Although its one of the simplest dishes to make, and I am sure most of you already know how, this one’s for those of you who don’t know the first thing about making one. Here, I am showing you a quick recipe- one that’s healthy, easy and delicious.

Ingredient

1. Whole brown or white bread
2. Mayonnaise 200gm
3. Lettuce leaf 1 bunch
4. Tomato 4 pieces
5. Small cucumber 1
6. Onion 1 piece
7. Black olive as required
8. Salt & pepper to taste
9. ham slices

Directions:

1. Wash the lettuce leaf and tomato. Peel the cucumber and onion. And dip into chlorine water for 5 minutes.

Deep into piyush water 2 minute

How to make Vegetable stock

I am going to show you all how to make vegetable stock today. As I learned from google, here is a paragraph that tells us why stock is important.

The importance of stocks in the kitchen is indicated by the French word for the stock: found, meaning “foundation” or “base”. In classical cuisine, the ability to prepare good stock is the most basic of all skills  because so much of the work of the entire kitchen depends on them. A stock is the foundation of soup, sauces, and most braised foods and stew.

Isn’t this so deep? Stock is in fact important in the kitchen and also saves us so much of time. So here I go.

Ingredient

1. Carrot 100gm
2. Mushroom 100gm
3. Turnip 1oogm
4. Capsicum 50gm
5. Leek 50gm
6. Onion 3 piece
7. Celery 100gm
8. Tomato 100gm
9. Parsley 50gm
10. Rosemary 50gm
11. Thyme 30 gm
12. Oregano 30 gm
13. Bay leaf 30 gm
14. Cinnamon 4sticks
15. Cardamon 30gm
16.   Cloves 14 piece
17. Water 5 liter

 Preparation

Wash the vegetables thoroughly, and give them a rough chop. You don’t even need to peel them.

chopped veggie:. carrot, turnip, capsicum, and mushroom.

How to make Vegetable Noodle Soup!

Today we will learn how to make mixed Vegetable Noodles following this simple recipe. Popularly in  Nepal, we call it Thukpa.

Vegetable noodles is a very popular Chinese cuisine . I don’t think there will be anyone who does not like noodles. It is so easy to prepare and also tastes good. In this recipe that I am sharing, I have added lots of vegetables to make it  healthy. You can even use whole wheat noodles to make it super healthier.

Prep Time : 20 mins
Cook Time : 10 mins
Serves        :  6 people

Ingredients Needed

1. Chinese noodle/thukpa -200gm
2. Cabbage         -100gm thinly slice (Julienne)
3. Carrot             -100 gm julienne
4. Capsicum       -100gm julienne
5. Green bean    -100gm julienne
6. Zucchini         -100gm julienne
7. Mushroom    -100gm slice
8. Onion             -100gm chop
9. Ginger           – 50gm paste
10. Garlic            – 50gm paste
11. Green chilly – 3 piece
12. Tomato        – 200gm
13. light soya sauce -2 tbs
14. Mustard paste – 2 tbs
15. Vinegar           – 2 tbs
16. Salt to taste
17. Veg stock       – 1 litre
18. Black pepper to taste
19. Oil as required
20. For garnish, coriander leaf and spring onion stick

Preparation
Bring water to boil adding a tsp of oil and 1/2 tsp of salt.Then add noodles to the boiling water. Stir it now and then to prevent noodles from sticking together. Do not over cook the noodles. It should be cooked al dente. Test it by tasting the noodles. It should be firm but not hard.

Drain the noodles in a colander and run cold water over it to prevent it from sticking to each other.

Cut all the vegetables. chop coriander, tomato   (carrot, zucchini , cabbage, capsicum, mushroom green bean ) into thin slice julienne  as shown below and keep it aside. This is a very important step.

Make the ginger, garlic paste.

Direction

How to make Palak Paneer Paratha!

Today my blog is about spinach paratha stuffed with flavored paneer. This is one of the easiest and healthiest recipe that can be prepared for breakfast, lunch or dinner. Palak Paneer Paratha is a traditional North Indian breakfast dish which I am making here as Nepali style with with spinach, cottage cheese, butter and other nutritional ingredients. This particular paratha, as I’ve read online, is full of iron, calcium and vitamins. Enjoy this delicious typical Nepali style Paratha. Best when served sizzling hot hot!

Ingredients

For the dough

1. Flour 1kg
2. spinach leaf 500gm
3. Coriander leaf 30gm
4. Carom seed/Ajwain in Hindi/Jwano in Nepali 10 gm
5. Salt to taste
6. Chat masala 10 gm

For mixture

1. Paneer (cottage cheese)400gm
2. Onion 200gm
3. Garlic 100gm
4. Ginger 100gm
5. Green chilly 4 piece
6. Cumin seed 10gm
7. Coriander powder 10gm
8. Salt to taste
9. Coriander leaf 100gm

Steps

Wash spinach 2 to 3 times in cold water.

Boil 3 cups of water and add spinach leaves and keep it for 2 minute.

Drain water from spinach.

Add blanched spinach to a blender, add coriander leaf which will make smooth puree.

Mix wheat flour, some salt, and carom seeds to make a stiff dough. Now add the spinach puree.

Make a dough out of these, following the standard dough making technique -kneading and kneading. 🙂

Preparation for the filling mixture

Combine grated paneer in a medium size bowl.

Heat a shallow pan. Add Olive oil. Add cumin seed, add onion, ginger, garlic paste, green chilly. Let them be light brown and add paneer and coriander leaf. Mix well.

Final Steps

After the dough has been set aside for 20 minutes, divide it into 9 equal parts and give each a round ball shape. Press each ball a little in the middle and fill the paneer mixture inside the dough.

Take each ball separately and convert it into thick Pattie by pressing between your palms or by rolling. Lightly coat its entire surface with dry flour.

Place it on a heated tava griddle or a shallow frying pan and cook it as you would cook plain paratha. Adding 1/2 teaspoon butter on each side as you flip the paratha will make it even more delicious. Cook the paratha until light golden brown spots appear on both sides.

Coat with butter on both sides. See the golden brown spot-the paratha is cooked!

  Now Palak Paneer Paratha is ready!!!

You can try making this paratha which is really good for your health. Show me your photos, if you tried this recipe. Also ask me any questions in my facebook page at Nirmala’s Delight!

Easy Chicken Momo Recipe

Hi, I’m again writing a recipe for momo. My first post was for vegetarian spinach momo, but this time it is for regular chicken momo which is easier to make than the spinach one. Most of the steps are similar to the previous one, except the making of keema or the stuffing for momo. As this is meat, we have to add in different ingredients to make stuffing juicy and delicious.

And its a good day to be making momo.

Serves: 3-4, Cooking Time: 1 hour (even less if you already have wrappers)

Ingredients

For the dough

• Flour 3 cup
• Salt 10 gm
• Water as required

For stuffing

• Chicken mince 500 gm
• Oil 200 ml (mustard would be good as it gives complimenting flavo
• Cabbage 100 gm
• Onion chopped 100 gm
• Fine chopped celery 100 gm
• Garlic ginger paste 100 gm
• Momo masala or Garam masala (if its not available use coriander powder+cumin powder) 2 tbs
• Salt to taste
• Chicken cube 2 pieces

Directions

Fist add mince meat into a bowl.

Fine chop the cabbagefFine chop onion, celery and and put in a separate plate.

Ad all the ingredients into large container.  Heat oil

For sauce

follow the steps in my previous blog post here from steps 18 to 20

Directions