Thursday, October 17, 2019

Soy chunk Choila (Nutrela choila)

Soy chunk Choila Recipe

 Soy chunk is a very good source of protein, vitamins, minerals, and fiber.  They are a very good replacement for meat for vegetarians as well. We can prepare many dishes with soy chunks but today we are going to learn how to prepare Choila with soy chunk. Those who like spicy food or  Choila will love this dish. Let's start with the main ingredients to prepare this dish.
soy chunk choila
Soy chunk Choila

Ingredients:

Soy chunk               50 gm
Onion                      1 medium
Tomato                    1 medium or two small
Garlic                       2/3 cloves 
ginger                      1/4 inch
Sichuan pepper        5/6
Red chili                  4/5 (depends on how spicy you like)
Oil                            2 tablespoon
Fenugreek seeds       1 teaspoon
Turmeric powder      1 teaspoon
Salt                             As per taste
Lemon                       half from medium-size lemon

Recipe:

1.  Soak soy chunk in cold water for about an hour or in hot water for 15  min. When it gets soft then squeeze all the excess water from it.

2. Heat pan and fry those soaked chunks without adding any oil until its color changes to brown. and the remove from heat.

3. Either boil tomato in water or roast, peel and mash it.

4.  Roughly grind garlic, ginger, chili, and pepper. Put this paste and tomato paste in roasted soy chunks add lemon juice and salt.

5.  Heat oil in a pan, add fenugreek seeds and fry it till dark brown. Turn off the flame and add turmeric in that oil. Pour it in the mixture we prepared before, mix it for 5 to 10 min, and yummy Choila is ready to serve.

You can have it either with beaten rice, white rice, Roti.

Eat healthy. Move more. Enjoy homemade food.
 

Wednesday, July 24, 2019

Makai ko roti (Sweet corn flatbread) | Recipe

Makai ko roti (Sweet corn flatbread) Recipe

In the rainy season, we have lots of vegetables and fruits to eat. Since water is available most of the time many crops grow in this season in Nepal. Corn is also the most eaten and loved food by Nepalese. But people get tired of eating the same version of food from corn. So, they made varieties from it like boiled, baked, barbecue, shallow fried, deep-fried to make crispy sweet corn, flatbread, etc.
makai ko roti (sweet corn flatbread)
Sweet corn roti
The taste of people is different so they make food as per their preference. But today I'm going to share a flatbread version of sweet corn. Delicious yet very very easy to prepare with least ingredients. Let's start with the ingredients required for bread.

Ingredients:

1. Sweet corn (as per your requirement)
2. Salt              as per your taste
3. Oil                1/2 teaspoon per Roti 

Recipe:

1. To make roti out of corn first we need to separate corn seedling. Then grind them in a grinder with only 1/2  tbs of water else you will make your batter running. It does not make good tasting  Rotis.

2. Add salt in the batter now batter is ready to cook.

3.  Heat pan and add 1/2 tbsp of oil then add 2/3 spoon of batter and spread batter in the pan to make roti of size you like. Spread batter until they do not separate. If you try to make too thin then roti may not be in the texture you want so, keep that in mind.

4. You can either cover the roti for 1 min or leave it as it is before flipping on another side.  Continue cooking until you get a crunchy texture.

5. Repeat the process for other Rotis too.

Delicious sweet corn flatbread is ready to serve. You can have makai ko roti with chutney or curd, it depends on your taste.

Eat healthy. Eat homemade. Happy cooking. :)


sweet corn batter
Batter

sweet corn
Sweet corn

Thursday, July 18, 2019

Dahi Vada

Dahi Vada Recipe

Dahi or curd is a great side dish after any meal as it is very good food for digestion. And most of the Nepalese have curd/curd recipes if they are having heavy meals which includes oily food.   Moreover there are many other health benefits of curd so I'm sharing this curd recipe. It's a very easy to prepare and healthy recipe but without compromise in taste. The taste of Dahi vada can be different as per your convenience. Today I'm sharing my version of the  Dahi vada recipe. Let's start with the ingredients required to prepare this recipe. Then we will go through its method of preparation.

Ingredients for Dahi vada:

For Vada:
1. Black lentil/maas dal (with or without outer cover) 200 gm
2. Salt                                         As per taste
3. Ginger/ garlic paste                1 tbs
4. Black pepper                           1/4 tbs
5. Red chili powder                     1/2 tbs
6. Oil                                           to deep fry

For Dahi:
1. Curd/ Dahi  (hung curd is preferred)  1/2 l
2. Black salt                                       As per taste
3. Sugar                                             1/2 tbs or just to neutralize the sour taste of curd or more if you like sweet Dahi vada.
4. Roasted cumin seed powder          1/2 tbs
5. Red chili powder                            1/2 tbs
6. Chaat masala                                  1/2 tbs
7. tamarind water                                2/3 tbs

Recipe to prepare Dahi vada:

1. Soak black lentil for 6/7 hour or overnight. If you use lentil without outer cover then you can grind it after soaking it for 6/7 hour. Else we need to remove the black cover after soaking.

2. Grind it in grinder/ mixture to make a smooth paste

  Note: do not add much water else the paste will become running and our vada will not be in texture we want. Add 2/3 tbs of water while grinding and in some cases it is also not required.

3.  After making a smooth paste of lentil. We will add all the above ingredients mentioned above for making vada. If you like floppy vada then you need to whisk the mixture for about 20/30 min. Else mix all the ingredients and it is ready to fry now.

4. Now we will fry vada by taking 1 full spoon for one vada at a time. You can add as much as your pan support of the above mixture and let it fry until its color changed to light brown color.

Note: Do not make it too brown else it will not soak much curd and it may not taste as good as it has to be.

5.  Now after frying all the vada put them in cold water. Let them soak water for about 1/2 hour and squeeze all the excess water and keep them aside. This will remove all the excess oil which is a much healthier way to eat Dahi vada.

6. Now we will prepare Dahi to dip those vada.  To prepare Dahi mixture we need hung curd. Curd with a lot of water will ruin the taste of Dahi vada so will first remove excess water from the curd.

7. And then mix all the above ingredients in curd and Dahi mixture is ready. Put all the vada in the Dahi and keep them for at least 2 hours in a freeze before serving.

Now you can have Dahi vada like a desert or a side dish for roti.
Be healthy. Eat healthy. Enjoy cooking. :)



Friday, July 5, 2019

Yomari Recipe

Yomari Recipe


Yomari is easy to prepare yet delicious food. It is basically prepared in Yomari Puni by our Newari community people. We can say that it is one of the signature dish in Newari food. It can be prepared with different filling inside but today i'm going to share the recipe i tried which is with Chaku/ Sakhar/ jaggery stuffing. Lets start with the key ingredients to prepare this dish.

Ingredients:
1. Rice flour (Thichen rice prefered/ any glutonous rice) 200 gm
2. Jaggery  100gm
3. Sesame seeds (Teell) 3/4 tbs 
4. Ghee  1 tbs

Recipe:
For Dough:
1. To prepare dough first strain the flour in fine strainer.
2. Add  hot water (but not boiling water) to it little by little and need the dough until it become soft. (Note: to much hot water may ruin the dough so be careful while adding hot water. After the water boils keep it aside for some time. Once the temperature decrease add it on floor little at a time not at once).
3. Keep the dough aside for some time.

For Stuffing:
1.For stuffing we have to melt the jaggery. For this lets take a pan and put it in stove add ghee when pan is heated and then add jaggery. let it melt by stirring it continuously so that it does not get burn. 
2. When all the jaggery melts then add some water (add water 1/2 tbs at a time) and check its thickness. We don't want neither running jaggery nor very thick so keep that in mind. Check the liquid jaggery by your hand if it stick in your finger then it's ready and now add fried sesame seed to it and you can also add grated / chunk coconut it adds more flavor to Yomari.
3. Now turn off the gas and let it cool for 5/10 min.

Final step:
Now last thing remain is to put stuffing in the dough and give it a shape. Which i found is the hardest and mine were not so good. Hope your Yomari became good one. 
1. For shaping it first of all take small ball of dough and make a cone shape without any hole. Then dip your forefinger in warm water with ghee and press the wider part at center and then use your thumb to thin that part and make a big well shape to put stuffing in it.
2. After adding chaku to it now hold the mouth of the hole and then start upper part of the cone to close it with your thumb and forefinger. 
3. After making all the youmari we will steam it in a steamer for 10/15 min (you can also check the surface of yomari to confirm weather it is cooked or not. It the surface is sticky then it is not cooked else it is cooked).
Now delicious yomari is ready to serve. It is basically eaten with Khaja set but you can eat Yomari only also. 
Enjoy cooking. Eat healthy. Eat home made.

 Rice Dough
Jaggery with sesame seeds and coconut



Yomari ready to steam
Yomari