Tomato(thakali) chutney

INGREDIENTS

Tomato diced 6

Refined oil 2 tbsp.

Mustard seeds 1/2 tbsp

Green chilli slit 1

Turmeric powder 1/4 tbsp.

Salt to taste Green coriander (hara daniya) 1 tbsp

METHOD
1. Heat the oil in awok(kadai);add the mustard seed and saute till they start crackling.
2. Add the green chilli and saute for 30 seconds.

3. Add the tomatoes and saute till the tomato turns pulpy(you may add some water )

4. Add the turmeric powder and salt and saute for another 2 minutes.

5. Remove from heat and add green coriander.

NOTE
Season: Every Day Dish

Type: Soup / Chili

Serves: 3

Cuisine: thakali housse

Prep. Time: 5 mins

Dal Bhat at Thakali

INGREDIENTS

400g lentils2 litres water
6 tablespoons clarified butter or (ghee)
¾ cup onions, sliced2 dried red chillies, chopped1 teaspoon minced garlic, choppedpinch of salt
1 teaspoon turmeric
1 teaspoon cumin seeds1 teaspoon jimbu (Nepalese spice)
1 tablespoon fresh ginger slices or paste
400g basmati or long grain rice
2 teaspoons butter
METHOD

Wash lentils and soak for 10 minutes.
Remove lentils that float to the surface and drain. Add drained lentils to 1 litre of fresh water and bring to the boil.
In a small pan, heat clarified butter and fry onions, chillies and garlic. Add onion mix to boiling lentils.
Add salt, spices and ginger paste. Reduce heat, cover and simmer for 20-30 minutes, until lentils have a thick, soft consistency.
Wash rice and soak in 1 litre of water for 5 minutes.
Boil rice over medium heat for 10-15 minutes.
Stir once thoroughly.
Add butter and stir again.
Turn the heat to low and cook, covered, for 5 minutes.

Serve rice and lentils in separate dishes, with a side of salad, chutney and roasted papadums

NOTE
Serving size: Serves 4Cuisine type: AsianCooking time: More than 1 hourSpecial options: Gluten free, Vegetarian

EASY RECIEPES

Nepali Food Reciepe:

Nepali Aloo/Potato Kebabs
Alu Roti(Potato Filled BreaD)
Aloo ko achar(potato salad)
Egg pokoda
Dal Bhat at Thakali
Tomato(thakali) chutney
Other Food Items:

Yakitori
Pacific Black Cod Escabeche
Grilled 'Fusion' Pork Chops
Tropical Grilled Pork Chops
Easy fruits salad
Cherry Waldorf Salad
Apple Lettuce Salad
Anise Fruit Bowl
Fruit salad
Italian Dough Pizza
Best Stir-Fries

Yakitori

There are literally thousands of great Japanese food recipes, which are not only popular in their originating country of Japan but worldwide. There are a few Japanese food recipes in particular which are especially notable, yakitori and gyoza.

Yakitori

This is definitely one of the most popular Japanese food recipes in the world. It is grilled chicken speared on sticks. One of the most unique features of this dish is that all different parts of the chicken are used to prepare it. This includes the thighs, skin, and liver.
There are various recipes for yakitori that you can follow. One of the most popular which is prepared using chicken thighs without the bone and skin, Japanese leek, soya sauce, mirin, sugar, honey or maple syrup, and small wooden spears.
The preparation of this dish is quite simple. First you mix together the soya sauce, sugar, honey or maple syrup, mirin and water, and then heat this mixture up until it is homogenous. Then, you cut the chicken thighs into large pieces, put them into the sauce you have prepared, and let stand to marinate.
Finally, you cut the leek into pieces, spear three or four pieces of chicken and some leek onto each wooden stick, and then grill them until cooked.

Gyoza
This is another of the most favored of Japanese food recipes. Although it is originally a Chinese dish, it has become incredibly popular across Japan and is now considered as a food staple in both countries. You need to make the dough and the filling for the gyoza, and then make and fry the gyoza. The filling can contain a number of things for more on Gyoza fillings.
To do this you need to put some of the filling onto a piece of dough, moisten the edge of the dough with water, close the gyoza, and then put the gyoza on the table. You only need to fry it until the bottom is a bit brownish, and then keep the heat high and wait until all the water has vaporized. Remove the gyoza from the heat and serve with dipping sauce.
There are many other popular authentic Japanese food recipes that you can prepare as well, but one of the most important things to remember when cooking any Japanese food recipes is that you need to take time and put care into the preparation of your food. The Japanese take their food very seriously and give a lot of respect to food as it is a large part of their culture, and you should to the same.

Pacific Black Cod Escabeche

Ingredients

3/4 cup olive oil, divided
2-3 red, yellow, and green bell peppers, seeded and julienned
1 white onion, julienned
1 carrot, julienned
1 habanero or scotch bonnet chili, seeded and minced
1 cup white or cider vinegar
3/4 pound pacific black cod fillets, pin bones removed, cut into 4 inch pieces
Salt and pepper
1/2 cup flour for dredging
1 bay leaf
6 allspice berries

Method

1 Heat 1/2 cup olive oil in a large sauté pan on medium high heat (do not be tempted to cut back on this amount of oil, it is needed for the marinade). Sauté the bell peppers, onion, carrot and chili until softened, 5-10 minutes. Stir in vinegar, remove from heat, and set aside.

2 Pat the fish fillets dry with a paper towel and sprinkle them on both sides with salt and pepper. Place flour on a plate and dredge the fillets in the flour on both sides. Heat remaining 1/4 cup of oil a frying pan on high heat. When the oil is hot (but not smoking), add the fish fillets to the pan. Cook on one side for 1-2 minutes, then flip and cook the other side for 1-2 minutes. Remove the fish from the pan when they are only half-cooked through, as the vinegar in the marinade will finish the cooking process.

3 Place the partially cooked fish fillets in a non-reactive dish, such as a ceramic or pyrex casserole dish. Spoon the vinegar vegetable mix over and around the fish. Refrigerate overnight. The fish will finish "cooking" in the acidic marinade and will become firmer. Bring to room temperature before serving.

Serve on a small plate, or on a crostini for an appetizer. Or add to a cheese taco (cheddar in softened corn tortilla) for a quick fish taco.

Will last several days in the refrigerator.

Serves 4-8.

Grilled 'Fusion' Pork Chops

INGREDIENTS (Nutrition)

1/4 cup soy sauce
1/4 cup lime juice
1 tablespoon garlic paste
1 tablespoon ginger paste
4 (1-inch-thick) pork chops
1 tablespoon garam masala

DIRECTIONS

In a bowl, stir together soy sauce, lime juice, garlic, and ginger.
Place pork chops in a glass dish. Pour soy sauce mixture over chops. Cover, and refrigerate 2 to 3 hours, turning occasionally.
Preheat an outdoor grill for direct heat and lightly oil grate.
Place chops on the grill. As they cook, sprinkle with garam masala. Cook about 10 minutes on each side.

Tropical Grilled Pork Chops

INGREDIENTS (Nutrition)

1 clove garlic, minced
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 pod cardamom seeds
1/2 teaspoon water, or as needed
1 teaspoon vegetable oil
1/4 cup rice wine vinegar
1/2 cup sugar
1 mango - peeled, seeded and chopped
1/4 teaspoon salt
1/2 teaspoon cilantro
2 teaspoons lemon juice
1 fresh jalapeno pepper, minced
1 1/2 cups unsweetened applesauce
3 pineapple rings, chopped
1 pinch white pepper

1/3 cup soy sauce
1/3 cup rice wine vinegar
6 pork chops




DIRECTIONS

With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste.
Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use.
To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour.
Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling.
Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade.
Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.