How to make yellow laphing at home!

 Hello friends!

Today I am sharing recipe of one of my favorite food – yellow laphing. When I lived in Bouddha, I used to have it everyday. It is very famous in Bouddha and Swoyambhu area. It used to be found in those areas only in the past but nowadays we can find them almost everywhere. Laphing is a spicy and savory cold noodle dish made from white rice flour (maida). It is known as a Tibetan dish but has now become an integral part of food scene in Kathmandu. We can now find Laphing with a wide variety of taste and style. There are mainly white and yellow laphing. White laphing is easier to make and I have made it many times already. But I like yellow laphing more than white one. So, I am going to share the recipe of yellow laphing this time. This is also the first time I am using food color in my cooking. Usually I find cooking very easy but I found this yellow laphing to be a bit of work. But this was perfect for lockdown when I have so much time on hand. So, just a warning, if you also want to prepare this make sure you have plenty of time.

After hard work, my perfect yellow laphing.

Ingredients for dough for yellow laphing.

  1.  White rice four (maida) 500 gm.
  2. Clean water as required for kneading dough.
  3. Pinch of salt.

Ingredients for sauce.

  1.  Red chilly powder. If possible Thai chili crushed 200 gm.
  2. Oil 200 ml for the sauce.
  3. Olive oil as spread over the Laphing. Optional.
  4. Roasted sesame seeds 2 tablespoons.
  5.  Spring onion 1 small bunch for sprinkling over laphing.
  6. Garlic 1 small bowl around 200 gm.
  7. Ginger 200 gm.
  8.  Light soy sauce 3 tablespoons.
  9. Dark soy sauce 1 tablespoon.
  10. Bay leaves 4 to 5 leaves.
  11. Szechuan pepper (Timur) 1 tablespoon.
  12. Cinnamon  stick 3 pieces
  13. Dill seeds pinch of hand.
  14. Salt to taste.
  15. Vinegar 3 tablespoons.
  16.  Wai wai or instant noodles 1 packet. Optional depending on your preference
  17. Yeast or baking powder. Optional

Utensils required:

  1. You will need steamer of some kind. A dumpling steamer or a rice cooker steamer will do.
  2. Strainer or sieve.

Directions

Step 1: Add the flour in a large bowl and add salt. Knead the flour to prepare dough by mixing water slowly. Step 2: Cover the dough for 1-2 hours. I kept it for an hour. Now, uncover the dough. Pour water onto the bowl until the dough is fully covered. Begin mashing the dough with hand until the starch comes out and the gluten separates. Now, filter this mix through a sieve to separate the gluten with water. Step 3: Keep aside the milky white water that has remained after the filtering. Let it rest for 6 to 7 hours or overnight. Step 4: Now take the gluten that has remained in the sieve. Wash it with clear water for 2 to 3 times until the water comes out clear not creamy. You can add a pinch of yeast or baking powder to the gluten now. It is optional. Mix it well. Then keep this gluten aside for 15 minutes.

Step 5. heat the momo steamer. When the water starts to boil, steam the gluten for around 15 minutes. After steaming, chop it into small slices. And set aside. It will be required for our final step only.

Step 6: Now, back to our milky white water from step 3. By this time, a clear layer of water will have separated on top of the bowl. Slowly pour the clear water onto another bowl by tilting the bowl. It is not necessary to remove all the water. Remove as much clear water as possible. This water is not needed anymore. Stir the remaining batter well so that it has thick consistency.

Step 7: Now, add a half tablespoon turmeric powder to this mix. You can also add yellow food color. Or any other food color at this step. Mix well. Now, this starch batter now also needs to be steamed. Step 8:  Add some little oil in a plate or shallow bowl. Pour 1 scoop of the starch batter onto the plate. Heat the momo steamer and bring water to boil. When it is boiling, place the plate with the starch batter inside the steamer. Cover and steam for 2 to 3 minutes. When you see bubbles, it means that it is cooked.

Step 9: When it’s cooked, take out from steamer. Our laphing is almost done. Now, go ahead and do similar process for the remaining batter. I used 2 food colors blue and green as you can see in photos. But it is just for show and optional. It might be difficult to remove the laphing from the plate so use a cake spatula, knife or thin spoon if the laphing is sticking to the plate. Spread olive oil lightly over one laphing before putting another on top of it to prevent them from sticking to each other. As you can see all laping is ready. Transfer them all in plates.

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Thukpa (rice noodles) from scratch for a rainy day!

This recipe is most suitable for  current time when we are all locked down in our homes with so much time. So this is one of my lock down recipes.

When the weather is chilly,  I think this simple vegetable noodle soup is a healthy dinner option. I tried making my own thukpa for the first time and I found it to be better than ready-made noodles. I used stuff that I have available in my kitchen. That is why I am sharing it with you all. Give it a try. It’s easy, healthy and will help you pass the time too.

Ingredients for the dough:

* 2 cups white flour
* 2 eggs
* 200 ml water
* A pinch of salt
* Oil 2 tea tablespoon.
Ingredients for the soup:
* Oil 2 tea tablespoon
* Carrot 1 small piece
* Broccoli 1 piece
* Fresh green peas 100 gm
* ginger 1 small piece
* Garlic 3-4 pieces
* Onion 1 small piece
* Green chilly 3 pieces
* Tomato 4 pieces
* Turmeric powder 10 gm
* Salt to taste
Directions for the noodles
Step 1. Add flour in a large bowl and add eggs, oil, and salt. Knead the dough like regular chapati dough. Cover the dough. Let it sit for 30 minutes. Use this time to wash and cut the vegetables into thin slices.

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How to make Indian Style Bread with Carrot and Potatoes (Aloo Paratha)!

Hello dear all friends!

Today I am sharing  recipe of how to make aloo paratha. Paratha is potatoes with carrot combination which is delicious shallow fried Indian stuffed bread enjoyed by all. It is very easy to make. We can serve hot paratha any time as breakfast, lunch, snacks or dinner. I made this paratha few years ago with a friend in the office. Actually we both competed in making just for fun. That day she won. Her name is Claire Roman.  After that, paratha is a regular in our office lunch.

Ingredients for filing mixture dough:  

  1. Wheat flour 5oo gm
  2. Water as required for dough
  3. Boiled potatoes 4 pieces
  4. Butter 200 gm
  5. Carrot boiled 2 pieces
  6.  Whole piece 1 onion
  7.  4 pieces crush garlic
  8. Bunch of fresh coriander leaves
  9.  Fresh green chilly 2 pieces
  10. Turmeric powder 1/2  tbs
  11. Coriander powder 1/ 2 tbs
  12. Salt to taste
  13. Red chilly powder 1/2 tbs

Directions:

  1. First start to prepare dough by mixing and kneading water, flour, pinch of salt and oil.

2.   Add few chopped coriander leaves in a small bowl gradually while kneading.

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How to make Mutton Biryani!

Hello dear all friends!

Today I am sharing new recipe of how to make Mutton Biryani. It is very famous. I prepared this biryani once and all of my friends loved it.  People think that it might be hard to make biryani but it is really simple. Follow this easy step-by-step recipe to make mutton biryani easily.

Ingredients

  1.  Mutton 1 kg with bone
  2. Boiled egg 3-4 pieces
  3. Cooked rice 2 large bowl
  4. Oil or butter 2 tbs
  5. Tomatoes 500 gm
  6. Bay leaves 4-5
  7. Ginger garlic paste 2 tbs
  8. Green cardamom (sukmel) 5 pieces
  9. Cinnamon stick 2 large pieces
  10. Cumin powder 1/2 tbs
  11. Coriander powder 1/2 tbs
  12. Turmeric powder tbs
  13.  Red chilly powder 1/2 tbs
  14. Salt to taste
  15. Water as required
  16. Coriander leaf for garnish

   Preparation

Step 1. Turn on flame  and heat the oil in a pressure cooker.  Add chopped onion, bay leaves, green cardamom, cinnamon stick. Fry until light brown. Add turmeric powder and mutton pieces. Stir and fry the mixture.

Step 2.  When the mutton is frying, cook rice in rice cooker adding a pinch of salt. As water starts to come off from the mutton while frying, add red chilly powder, cumin powder, coriander powder, salt,  ginger garlic paste and chopped tomatoes. Mix well. Step 3.  Add water and put on the pressure cooker lid. Cook in low flame for 1 whistle and let it whistle until the sound stops. When the pressure is off, open the lid.

 

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How to make strawberry smoothie!

Hell dear all friends!

Spring is finally….here! So, I am sharing recipe of smoothie to celebrate the fine weather –  how to make strawberry smoothie. This is best for summer but you can serve it all year round. The only problem is we cannot find strawberry all year round in Nepal. But right now, I see these days strawberries everywhere in fruit market in Kathmandu. This is one of the easiest methods to make a smoothie and is very good in taste. 🙂  

Ingredients

  1.  Fresh strawberries 500 gm
  2.  Sweet yogurt 200 ml
  3. Ice cube 3/4 pieces
  4. Vanilla ice cream 100 gm (optional)

Directions Continue reading

How to make Ema Datshi (Bhutanese chillies & cheese dish)!

Hello dear all friends!

Picking Shitake mushroom with friends.

After long time I am back again with a new recipe. This is called Ema Datshi and it is a very popular Bhutanese dish. I used to make it all the time when Neera sister was still in our office. She is from Bhutan and she loved this dish. This recipe I am presenting is slightly my own style.  I remember best sister Neera whenever I make this dish.  Last week, I went to visit my friends in Godawari. That time we had lot of fun visiting farm. We also picked up Shitake mushroom. I was thinking of making Ema datshi.  When I was back home, I made this dish with plain rice. I think it tastes better with red sticky rice. It just so happened that my friends had bought red peppers from Bhutan so I could make this dish in my home and office.

It is simple and quick. It is quite hot spicy but tastes amazing. This cheese based recipe is full of surprises.

Ingredients

  1.  Red large chilly around 25 gm if dry (my friends brought special from Bhutan in this photo)
  2. Any type of fresh mushroom 200 gm
  3. Potatoes 2 pieces
  4. Amul or any butter 100 gm
  5. Cheese 200 gm (which can be melted)
  6. Water 1 cup
  7. Salt to taste

Directions

Step 1. If red chilly is dry, you can soak for 30  minutes before cooking Continue reading

How to make Almond Milk at home?

Hello dear all friends!

Today I am sharing a new recipe on how to make home made almond milk! It is easy to make and very good to taste too. A while back, a friend of mine showed me how to make soy milk for the first time. Then I tried with some nuts almond and Nepali unroasted peanuts. I liked this almond milk more than soy and peanut. It tastes awesome and is very creamy in texture. If you are making milk with peanut and soybean, choose good organic quality. These milk can be used as regular cow and buffalo milk. You can even make tea and coffee.  I think it’s good for many people with lactose intolerance or sinus problem more than regular milk. Generally, we do not use such milk at home but this same recipe I am putting out can be followed to make soy and peanuts milk.

Ingredients

  1. 1 cup raw almond preferably organic
  2.  3 cups water plus more for soaking
  3. Sweetener as you like, honey, sugar etc .  I am not using any sweetener here.

Utensils needed

  1.  Bowl any type to soak the almond
  2. Strainer
  3. Measuring cups
  4. Blender
  5. Soup pan for boiling

Directions

  1.   Place the almonds in a bowl and pour water until there’s at least an inch of water above them. The almonds will become fuller as they absorb water.  Soak overnight or for 7-8 hours. To begin, drain the water from the soaked almonds.

    overnight soaked almonds

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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.

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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.IMG_20210106_160914

Fine chop the cabbagefDSC05137Fine chop onion, celery and and put in a separate plate. collage

Ad all the ingredients into large container.  20170109_154934 Heat oil

For sauce

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

Directions Continue reading

Momo with a twist-Spinach (Paalak) Momo

So here comes our first recipe, of momo aka dumplings. This is a really simple, yet very delicious twist to the meat/vegetable momo that we are used to having. This is recipe for making momo from spinach entirely without adding any cabbage, cauliflower and stuff. No MSG, no grinding garlic and clove, no extra momo spice required. Very simple, yet the result will surprise you.

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Right onto the recipe now

Ingredients: Continue reading