The top 6 recipes


The top 6 recipes BG

The top 6 recipes

Top 1 recipes – Alu Achar

Category recipes: Pickels & Chutneys – PREP TIME 15 – COOK TIME 10

4 Potatoes Medium size – Seseme seed grinded 2 tbs – Salt to taste – Corinder – Green Chillies 2 – Lemon juice 2 tbs – Fenugreek Seeds 1 tsp – Turmeric Powder 1/2 tsp.

Top 1 recipes - Alu Achar

Boil Potatoes for about 15 minutes depending on the size of potatoes.
Peel the skin and cut the potatoes into medium cubes.
Take a pan and place in a stove n add 2 tbs of seasame seeds. Stir the seeds until golden brown.
place the roasted seed in a grinder. Add ground sesame seed, salt to taste,lemon juice into the cubed ptatoes and mix well.In another pan heat the oil and add the fenugreek seed to crackle and add turmeric powder and chillies.Transfer to mixture and toss well. If required add 5-7 tablespoon of water to make it gravylike and garnish with fresh coriender leaves and your aloo ko achar is ready to eat.

Traditional Nepalese Achar

Top 2 recipes – Rajma Curry

Category: Dal Lentils & Soup – PREP TIME 24 hrs – COOK TIME 30 min

1 cup Red kidney beans – 2 chopped medium onion – 2 small chopped tomato – 1 tsp oil – 1 tbs ginger garlic – paste – 1 tsp garam masala powder – 2 medium size cinnamon – 4 cloves – 4 cadmamom – 1 green chilli – 1/2 tsp turmeric powder – Salt to taste – Few Coriander leaves to garnish – 1/2 tsp clear butter.

Top 2 recipes – Rajma Curry

Heat oil in medium heat.
Saute onions untill golden brown add cadamom, cloves, cinnamon and ginger garlic paste and cook for a minute.
Add chilli, garam masala and salt. Stir for few minutes on medium heat.
Add kidney beans and cook it for 2 minutes.
Now add chopped tomatoes and 1 cup water cut chilli into half and add it too.
I recon using pressure cooker and cook it for 15 minutes in a low-medium heat
Garnish with coriander leaves and ghee.
Serve hot with rice.

Very tasty you will love it

Top 3 recipes – Kadhi

Category food recipes: Dal Lentils & Soup – PREP TIME 5 – COOK TIME 10

1 cup sour yogurt – 2 tbs gram flour – 1 tbs wheat flour – 1 tbs Fenugreek ( methi) – 1 tbs Mustard seeds – 1 tsp Ajwain seeds – 1 tsp Jeera – 2 tbs clarified butter/vegetable oil – 3 bay leaf – salt to taste – chilli powder to taste – a pinch of garam masala – a pinch of Asafoetida(Hing) – 1/2 tsp turmeric powder – 2 red dried chilli – coriander for garnish.


Take a cup of yogurt and add a cup of water in it mix well with a wisker.
Add gram flour, wheet flour, salt, chilli powder, turmeric powder, asafoetida and mix well
Heat clarified butter or vegetable oil in a seperate pan, fry fenugreek seeds in it, once black, add mustard seeds, bay leaf,jeera, Ajwain seeds and red chilli together, once fried add the yogurt mix and cook it until the flours are completely cooked shall not take more than 10 minutes. Make sure that you keep stirring it thoroughly.

Neplese traditional food again goo dto eat with rice, but I lik eto try vegetable pakoda along with kadhi and rice.. best served

Top 4 recipes – Vegetable Pakoda

Category: Snacks – PREP TIME 10 – COOK TIME 10

2 cup gram flower – 5tbl spoon look warm water – 3 medium size grated potatoes – 3 fresh onion leaves finely – chopped – 2 medium onions finely choped – 2 green chilliies finely choped – 1/2 tsp turmeric powder – Salt to taste – 1 tsp garam masala – 1/2 tsp jeera powder – 1/2red chilli powder – Coriander leaves – 1 cup oil – for deep frying.

Vegetable Pakoda

In a large bowl mix the gram flour with water and add all ingredients beside oil. Mix it thoroughly, but make sure mixture is not runny, and mixture is thick.
Now heat oil in a deep pan, take a bolous of mixture and deep fry until deep golden brown in colour, obviously turning is again important, do the same with each bolous, you can cook about 5-8 bolous in one go.
Its ready to be served with chutneys especially Tamarind chutney which I shall teach you next time.

Traditional nepalese snack, can be served with chutneys..

Top 5 recipes – Alu Roti

Category: Rice & Breads – PREP TIME 10 – COOK TIME 15.

5-6 medium boiled Potatoes – 1 1/2 cup plain flour – 2 tbs clear butter – 1 tbs oil – 1 finely chopped onion – fresh coriander leaves – 1/2 tsp fenugreek seeds – 2 medium green chillis – 1/2 tsp turmeric powder – salt to taste – 1 tsp garam masala – 1 tsp jeera powder – 1 tbs finely chopped ginger and garlic.

Top 5 recipes - Alu Roti

Knead flour clear butter and luke warm water and a pinch of salt together. Leave it in a leaded container for half an hour.
Fry fenugreek seed in a oil in seperate frying pan wait until it is dark in colour, add onion, green chilis chopped ginger garlic paste, turmeric powder, mashed potatoes, jeera powder and salt to taste now mix it well, cook it for 3 mins in a medium heat.
Turn off the heat and garish with the coriander leaves.
Now make a medium sized ball from the dough which was left aside earlier, make a deep depression in the middle and fill it with the mixture of potato. seal it properly and roll it in a circular shape with a belna chakla ( rolling pin).Once done you are ready to cook it over the heated frying pan with clarified butter or oil, turn over cooking in a low medium heat make sure that each side is well cooked.
Now you are ready to serve it preferably with some pickle/chutney or curries.

Will fill you really heavily but you will insist to have more

Top 6 recipes – Dry Meat or Sukuti

Category Fish & Meat – PREP TIME 8-10 hrs – COOK TIME 5-8 hrs.

2 kg. goat meat, cut into thin 1/2″ slices – 3 medium size onion, chopped – 15 cloves of garlic, minced – 3″ ginger root, minced – 1 tbs ground black pepper – 1 tbs chili powder to taste – 4 tbs soy sauce – 1 cup yogurt – 2 tbs coriander – 1 tsp turmeric – 2 tbs cumin.

Dry Meat or Sukuti

Mix all the ingredients except for the meat to make a paste.
Pour the mix over the lamb slices. Allow to marinade for overnight.
Heat the oven at 70-85 degrees centrigade.
Leave the marinaded meat slice, provide adequate space in between make sure that no meat slices are overlapping.
Allow it to dry completely until it is crispy and make sure that you turn the slices from time to time.

Pure nepalese traditional dry meat,, eat it either with a drink or as a snack, If you wish you can further fry it with onions and garlic ginger paste.. enjoy

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