Any time (tit- bits)

Vegetable Pakoda        
Vegetable Pakoda can also be made to utilize the off cuts of vegetable rather than throwing it as waste in your kitchen. Separating seasonal vegetables and cutting into bigger forms then dipping in pakoda batter & deep frying . Eg: bite size cauliflower dipped in pakoda batter forms cauli pakoda           

Accompaniment: Mint Chutney    Portion: 2-3

Mix veg pakora

 Short fine julienne carrot            40gm

Short fine juliene cabbage           40gm

Short fine julienne onion             40gm

Short fine julienne Potato            40gm

roughly chopped cauliflower       30gm

Chop green chilly                         2pcs

whole cumin seed                         1tsp

Cauli pakora

whole coriander seed                    1tsp

Salt                                                 T/T

Red chilly powder                         1tsp

Besan                                            200gm

flour                                              2tbsp

corn flour                                      1tbsp

oil                                                 to deep fry

Method

mix all the ingredients except oil in order to form a light dough

flat on palm to 2 inch diameter

deep fry in oil after its hot enough until done strain excess oil and keep it in tissue paper for a minute

serve on a half plate with mint chutney

Veg cutlet with french fries

VEGETABLE CUTLET

       Serving: 1-2 Portions

Ing                                                        Qty

Chop Cabbage, Capsicum,

 Carrot, Beans, Onion                                           200 gm

Gram Flour                                        2tbsp

Corn Flour                                         1tbsp

Baking Powder                                  1tsp

Egg                                                    1nos

Garlic Paste                                        1/2Tbsp

Bread Crumb                                      5 tbsp

Oil                                                       to deep fry

S+P                                                      T/T

                Method

*Add salt in chop vegetable and let it rest  for a while then squeeze it to remove water

*Mix every ing except bread crumb and knead it into soft dough

*Flatten it to form attractive shape dusting over bread crumb

*Carefully lift cutlet with help of palate knife and deep fry 

*Fry evenly on both sides until its cooked well

*Remove from oil and drain it and rest in kitchen paper for while

*Now serve it with tomato ketchup & French fries as accompaniment

 Tofu Chilly

Ing                               Qty

Jardiniere Tofu              180 gm

Jardiniere Onion           30 gm

Jardiniere Capsicum      30 gm

Jardiniere Tomato          20 gm

Chop ginger                1 tsp

Chop green chilly        2 nos

Chop Spring Onion     few spring

Tomato Ketchup           3 tbsp

Soya Sauce                  2 tsp

Vinegar                        1 tbsp       

Oil                               30 ml

S+P                             T/T

(Boiled Dry red chilly paste)       1 tbsp

            Method

1.      Deep fry Tofu pieces and keep aside

2.      Fry onion and capsicum until tender

3.      Heat oil in a pan fry chop ginger and chilly

4.      cook adding hot sauce ketchup then tomato

5.      Add fried tofu, soya sauce vinegar seasoning

6.      toss well and add chop spring onion

7.      Serve it by garnishing with onion rings or chiffonade spring onion

Potato fritta

POTATO FRITTA (Italian Accompaniment)

Serving: 2 portions

Ing                                                     Qty

Wedges potato                                    150 gm

S+P                                                     T/T

Rosemary                                           10 gm

Thyme                                                3 gm

Basil                                                   5 gm

Sun flower oil                                    for deep frying

Corn flour                                           2 tbsp

*Prepare wedges of potato with its skin on

*Add in all ing to potato except corn flour

*After the ing are mixed well with herbs and seasoning sprinkle corn flour to the potato and give a good mix

*Deep fry the potatoes until crisp

*Serve it hot as accompaniments or separately with desired sauce

Cheese ball

Ingredient                          Quantity                             

Boiled mash potato         150gm

Fine chop onion                20gm

Chop garlic                          1 tea spoon

Fine chop green chilly    1 nos

Chop green coriander    5 gm

Salt                                         T/T

Cumin powder                  ½ tsp

Pepper Powder                              T/T

Grated cheese                  50 gm

Soya bean oil                     for frying

Flour                                      2 tbsp

Corn Flour                           2 tbsp

Bread Crumb                     for crumbing

Method

a.       Mix all the ingredients except oil, corn flour, flour, bread crumb.

b.      Make a uniform balls by applying oil in a palm without a crack in it

c.       Prepare a batter using the ing with salt in it

d.      Dust the balls in bread crumb and then give a dip to coat the balls and again dust it in bread crumb

e.      Now heat oil in high flame drop the cheese balls slowly and reduce the heat and fry until brown without stirring it frequently

Now drain it and serve with desired sauce

Chicken sekuwa

Ingredients                                         Quantity

For marination

Bone less Medium dice chicken                 300gm

Curd                                                            4 tbsp

Ginger, garlic paste                                         ½ tsp

Salt                                                                 T/T

Cumin powder                                                  1tsp

Corriander powder                                         ½ tsp

Red chilly powder                                            ½  tsp

Garam masala powder                                  ½ tsp

Mustard oil                                                         2 tbsp   

For sekuwa

Slice onion                                                          30 gm

Slice capsicum                                                   20 gm

Chop green chilly                                             1 nos

 curry leaf                                                         10pcs

Hard Slice tomato                                            20 gm

Lemon juice                                                       2 tsp

Chop coriander                                                 1tsp

Cooking oil                                                          4 tbsp        

Method

a.       Marinade chicken mixing all the marinade ingredients and rest it for about 2-3 hours

b.      Heat a wok with 2 tbsp oil then add in curry leaf splutter and add chicken

c.       Cook chicken until well done covering in slow flame stirring as required to avoid sticking

d.      After chicken is well done make some space for frying

e.      Then add in remaining oil then fry chilies until fragrance then stir fry onion then capsicum

f.        Cook onion and capsicum until translucent

g.       Then add tomatoes cook until it gets slightly soft

h.      Switch off the gas then add lemon juice and coriander leaves and give it a slow mix

i.         Now it’s ready to serve

 Pork Dameko

Ingredients                                        Quantity

Boiled slice pork                               200 gm

Pork dameko

Mustard oil                                         1 tbsp

Cumin seed                                        1 tsp

Black salt                                              ½ tsp

Coriander seed                                 ½ tsp

Dry red chilly                                      3 nos    

Szechuan pepper corn                   10 gm

 Method:

a.       Boil the pork and make a ½ inch thick slice and keep aside

b.      Heat frying pan or griddle with a bit of mustard oil then add in pork

c.       Grill the pork slices just until outer layer crisps

d.      Move from the heat and keep it in absorbent paper.

e.      Serve it  hot with choop

f.        For choop:( toss all ing except salt, cool it and grind all ingredients including black salt together until powder texture

Szechuan Pork

Ingredients                                        Quantity

Boiled slice pork                               200gm

Sezchuan Pork

Dice onion                                          60 gm

Dice capsicum                                    40 gm

Long spring onion                            10 gm   

Dry red chilly                                      3 nos

Szechuan pepper corn                           1 tsp     

Oil                                                           1 tbsp

Salt                                                         T/T

Oyster sauce (optional)                         1 tsp

Soya sauce                                          1 ½ tsp

Method

a.       Heat a pan with oil

b.       add in Szechuan pepper corn and dry red chilly, fry until strong fragrance, remove it from oil and grind it well

c.       In same oil fry pork slices until slight crisp then add in onion then capsicum

d.      Stir fry for a minute

e.      Add in soya sauce & oyster sauce stir fry 30 sec

f.        Add in grind paste made earlier, salt and check for seasoning

g.       Turn off flame and add spring onion

h.      Serve hot

C- MOMO {1 portion}

Ingredient                                        Quantity

Fried MOMO                                     8pcs

Dice capsicum                                    40 gm

Dice onion                                           40 gm

Dice tomato                                       20 gm

Chop spring onion                           5 gm

Chop green chilly                             1 nos

Ginger garlic paste                           ½ tsp

Soya sauce                                          1 tsp

Tomato Ketchup                              3 tbsp

Salt                                                         T/T

B. Pepper                                            ½ tsp

Method

a.       Heat a wok with oil then fry onion, green chilly then capsicum just for a minute

b.      Then add G+G paste and fry for 30 sec  with a good mix

c.       Add tomato, cook for 20 sec only {make sure the vegetables are not well cooked}

d.      Then add in tomato ketchup and soya sauce, cook for a while

e.      Add in salt, pepper give it a good mix and add in spring onion

f.        Stir fry for 10 sec

g.       Now it’s ready to serve

Gundruk sadheko/ Gundruk ko achar (2 portion)

Ingredients                                        Quantity

Gundruk                                              80 gm

Slice onion                                          30 gm

Slice tomato                                       20 gm

Chop green chilly                             1 nos    

Chop coriander                                 10 gm

G+G paste                                          ½ tsp    

Salt                                                         T/T

Cumin powder                                  ½ tsp

Coriander powder                           ½ tsp

Mustard oil                                         2 tbsp

Method

1. Wash gundruk slowly without squeezing as it may lose its natural sourness
2. Then add in all ingredients at once
3. Give it a good mix
4. Now it can be serve as relish with bhat (rice) or chiura (bitten rice)

Chicken MOMO  (for 9 portion)

Ingredient                                          Quantity

Mince chicken                                     900 gm

MOMO

Chop onion                                         600 gm

Chop cabbage                                     150 gm

Chop tomato                                       150 gm

Chop coriander                                   50 gm

G+G paste                                            1 ½ tbsp

Turmeric powder                                 1 tbsp

Cumin Powder                                      2 tsp

Coriander Powder                               1 ½ tsp

Red chilly powder                                1 tsp

Garam masala powder                          1 tsp

Salt                                                         T/T

For dough

Refined flour                                     1 kg

Water                                                   as required

For wrapper

-Mix water and refined flour (maida) and knead into semi hard dough cover it for 15 mins to give rest

For filling

-add in all ingredients in a mixing bowl mixing all spices too and keep aside

For MOMO

-roll dough into 2 inch diameter

-stuff the filling as shown in video for wrapping MOMO

-Grease steaming container, place folded MOMO’s

-place steamer over boiling water compartment, cover lid, steam it for ten minutes

Now its ready to serve hot with chutney or jhol

CHOYELA (2 portions)

Choyela its a traditional item that goes best as snack in any fest of newars. Traditionally choyela is roasted in hay in open fire then its marinated and served. But it is also cooked by boiling then mixing with spices and then tempering with mustard oil, fenugreek seed and turmeric powder.  

Ingredients	Quantity
Buff tender Meat	300gm
Ginger+ Garlic Paste	2 tea spoon(tsp)
Cumin Powder	1tsp
Salt	To taste
Red Chilly paste	1\2tsp
Mustard Oil	For tossing
Green garlic	For garnishing

boiled choyela

Method

1.                     *Grill meat in charcoal by basting with oil.(Note:  After grilling meat keep it covered for 15 mins so that meat will be soft.)

2.                        *Cut it in medium dice.

3.                        *Add all ingredients and mix it with hands giving it a slight press to soften)

4.                        *Garnish with green garlic

5.                       * Serve with bitten rice (Chiura) or can be served separately.

For fish & chips

Ingredients                             Quantity

For marinating fish

Basa fish fillet                                   250 gm

S+P                                                        T/T

rosemary                                             3gm

mustard paste                                   2 tsp

For crumbing

bread crumb                                      for dusting

refined flour                                      for dusting

beaten egg                                         1 nos

oil                                                        for deep frying

For chips

Finger cut potato                             200 gm

Salt                                                   T/T

Oil                                                     for deep frying

Method

a.       marinate the fish with mustard paste, S+P, Rosemary and keep aside

b.      Dust the marinated fish in flour then dip it in beaten egg then dust it in bread crumb

c.       deep fry the fish fillet until brown strain it an serve it with Tartare sauce and French fries

For French fries

a.       wash the jardinière potatoes properly until starch is removed

b.      par boil the potatoes in a salted water drain well an deep fry it for first time until half done

c.       strain it and let it cool for a minute and again deep fry it for 2-3 minutes

d.      strain it season it with salt and serve with fish n chips along with tartare sauce.  

Mustang aloo

Ingredients                     Quantity

potato wedges                    200 gm

oil                                      for deep frying

chop ginger                        1 tbsp

chop garlic                           1/2 tbsp

dry red chilly                        2 nos

Szechwan powder              1/2 tbsp  

red chilly powder                1 tsp

salt                                      T/T

chop spring onion               few spring

chop coriander                    few spring

Method

1. Deep fry the potato wedges and keep aside
2. heat a pan with oil then crackle dry red chilly, 
3. add in ginger, garlic, Szechuan powder
4. add fried potato wedges, season it with salt, red chilly powder
5.  add in chop spring onion chop coriander and sauté it for a while 
6. now its ready to be served