Jump to content


Photo
- - - - -

Recipe For You!


  • Please log in to reply
49 replies to this topic

#41 KalluG

KalluG

    Advanced Honourable Member

  • WNSO Addict
  • PipPipPipPipPip
  • 1,441 posts

Posted 18 March 2004 - 03:47 AM

QUOTE (Naaz @ Mar 3 2004, 12:10 PM)
Alu Dam (Islam method )

Chahine saman haru:

1. Round Potatoes of uniform medium size 1 kg
2. Mustard oil 1 cup
3. Cumin Seeds 1 tsp
4. Cloves 3 nos
5. Asafoetida 1 pinch
6. Red Chili Powder 2 tsps
7. Turmeric 1/2 tsp
8. Ginger Powder 1 tsp
9. Aniseed Powder 1 tsp
10. Salt to taste 1 tsp
11. Curd 1/2 cup
12. 'Garam Masala' 1 tsp
13. Mixed Big Cardamom, Cinnamon and Black Pepper Powders 1 tsp

Cooking garne tarika:

Boil the Potatoes, in their jackets, in enough water to immerse these wholly, for 10 to 15 minutes, till these are done, and their skin can be peeled off easily.

Cool the boiled Potatoes in cold water, and peel these by using thumb and the fore finger nails. Prick through the peeled Potatoes on all sides, with a sharpened match stick or a thin twig.

In a Kadahi, deep fry the peeled and pricked Potatoes, in the Mustard oil, on medium heat, turning these frequently with a perforated ladle till these are uniformly fried to a golden yellow colour and lose almost all mois-ture and become light. Take out of the oil with the perforated ladle, draining all oil, and keep aside. Remove the 'Kadahi' from the stove.

Transfer the left over oil to a steel Kadahi, of about 2 litres capacity. Add Cloves, Cumin seeds and Asafoetida, to the still hot oil. Stir with a ladle, and resume heating, while adding Red Chili Powder and Turmeric, along with a tablespoon of water. Stir again with a ladle, till oil takes colour of Chilies and Turmeric and begins to separate. Now add, well beaten Curd to which a little water has been added, along with Aniseed and Ginger Powders. Continue stirring till the Curd and Spices blend together, with the oil.

Add the fried Potatoes, and turn these with a broad steel spatula, so that the spiced sauce covers these all over, and the Potatoes get soaked in it. Add enough water to immerse the Potatoes wholly, and cook on low heat, for half an hour after covering the steel spatula with a lid.

When the Spiced Gravy and oil, soaks to the very core of the Potatoes, and these turn brown, also the gravy thickens, and oil begins to separate, add Garam Masala, and the mixture of Cardamom, Cinnamon and Black Pepper Powders. Turn gently with the spatula to let the Spices get mixed. Alu Dam are ready. tongue.gif tongue.gif

Yo tarika chahi try garnu parla jasto chha.

Thanks Naaz Di.
What qualities do I have that someone might envy !!.........................Khemraj Gurung.

#42 distant_memory

distant_memory

    Promotion Coordinator

  • Promotion Coordinator
  • 1,452 posts

Posted 18 March 2004 - 10:37 AM

i hate aalu daam...everything to do with boiled potato is gross. the flavour of the masala doesn't go into the boiled potato and therefore the boiled potato always remains bland!
Before you abuse, critisize and accuse
Walk a mile in my shoes!


www.tridentcraft.com

www.nepalschoolspeakers.co.uk

#43 DineshKarki

DineshKarki

    Newbie

  • Members
  • Pip
  • 14 posts

Posted 27 March 2004 - 09:17 AM


Hello friends, brothers and sisters,

kasailai GOL GAPPA banaune tarika thaa chha?

#44 Jamuna

Jamuna

    Advanced Honourable Member

  • WNSO Addict
  • PipPipPipPipPip
  • 1,583 posts

Posted 27 March 2004 - 01:55 PM

QUOTE (DineshKarki @ Mar 27 2004, 09:17 AM)
Hello friends, brothers and sisters,

kasailai GOL GAPPA banaune tarika thaa chha?


Materials for Gol Gappa:

2 tbsps. Clarified Butter, All spice powder (chahe anusar), Dry Ginger powder (chahe anusar), Red Chilies powder (chahe anusar), Salt to taste, 1 cup Semolina, 1 cup tamarind (seedless, soaked in 1 cup water), 1 cup all purpose flour, Vegetable Oil for frying, Gorbanzo Beans (boiled...chahe anusar), Baking Soda (chahe anusar), Milk (for making dough) and Black Salt (chahe anusar).

Tarika:

(For Dough): With the maida, sooji, baking powder and salt make a dough by adding milk. Roll small rotis and cut into small size circles using a cutter. Do deep fry all of them on low heat.

(For Chutney): Add all ingredients in tamarind soaked water and stir well. Gol Gappa is ready, you can eat then. biggrin.gif




Best regards,

Everyone hears what you say. Friends listen to what you say. Best friends listen to what you don't say!

#45 apala

apala

    Honourable Member

  • Respected Member
  • PipPipPipPip
  • 1,067 posts

Posted 28 March 2004 - 07:11 AM


QUOTE (Divyani Shah @ Mar 27 2004, 01:55 PM)
Materials for Gol Gappa:

2 tbsps. Clarified Butter, All spice powder (chahe anusar), Dry Ginger powder (chahe anusar), Red Chilies powder (chahe anusar), Salt to taste, 1 cup Semolina, 1 cup tamarind (seedless, soaked in 1 cup water), 1 cup all purpose flour, Vegetable Oil for frying, Gorbanzo Beans (boiled...chahe anusar), Baking Soda (chahe anusar), Milk (for making dough) and Black Salt (chahe anusar). 

Tarika:

(For Dough): With the maida, sooji, baking powder and salt make a dough by adding milk. Roll small rotis and cut into small size circles using a cutter. Do deep fry all of them on low heat.

(For Chutney): Add all ingredients in tamarind soaked water and  stir well. Gol Gappa is ready, you can eat then.  biggrin.gif

GOL GAPPA and TIKIYA ....... a good combination.

Ingredients (Tikiya):
Potatoes 450 Grams, Bread slices 6 pcs, Salt to taste, Green chillies 5 Nos, Coriander leaves 2 bunch, Breadcrumbs 3 tblspn, oil to fry and a cup or an appropraite pot as your wish.

Method:
Boil potatoes and mash. Soak bread in water, squeeze water and mix in potato mash. Mix finely chopped green chillies, coriander leaves and salt. Make into balls. Flatten and cover with breadcrumbs and fry. Seve with sweet and green chutney. AAH! kya tasty hai!! biggrin.gif


best regards,

Friendship is a single soul dwelling in two bodies....remember it!

#46 webber

webber

    WNSO Gold Member

  • WNSO Addict
  • PipPipPip
  • 440 posts

Posted 01 July 2004 - 01:18 PM

umm humm seeing all those recipe my mouth got watery .... oh i can just a eat not a cook tongue.gif
//
(,")/' Real Eyes - Realize - Real Lies
<||
./!.

Posted Image




My Personal Site:
http://www.sudeeptamrakar.com.np


#47 Jamuna

Jamuna

    Advanced Honourable Member

  • WNSO Addict
  • PipPipPipPipPip
  • 1,583 posts

Posted 11 July 2004 - 02:59 PM


Chicken Curry

Ingredients: 2 1/2 lb chicken breasts, OR a chicken, Water, Salt, Celery tops, 3 Tbs butter, 1 medium tart apple, peeled & diced, 1 medium onion, thinly sliced, 1 Tbs curry powder (or more for experienced palates), 1/3 cup raisins, 1 cup chicken broth, 1/2 cup Coca-Cola, 3 1/2 Tbs flour, 1 cup coffee cream, OR undiluted evaporated milk, 1 tsp salt, 1/8 tsp white pepper

Rinse the chicken pieces. In a pot of boiling salted water, cook the chicken with a few celery tops. Cover and simmer about 1 hour or until fork-tender. Drain and strain the broth, reserve. Bone the chicken and cut it into 1/2-inch pieces to measure about 2-1/2 cups. In a skillet, melt the butter/margarine. Add the apple, onion, and curry powder and saute for 5 minutes, blending well. Stir in the raisins, 1 cup of the reserved chicken broth, and the Coca-Cola. In a bowl, mix flour with the coffee cream/evaporated milk, stirring until smooth. Add with salt and white pepper to the onion/apple mixture. Stir and cook over low heat until thick and creamy. Taste for seasoning. Add the chicken and turn into a covered container to chill overnight. Reheat in the top of a double boiler over hot water and serve on cooked rice with a selection of condiments.

Enjoy your chicken curry. tongue.gif

Best regards,

Everyone hears what you say. Friends listen to what you say. Best friends listen to what you don't say!

#48 distant_memory

distant_memory

    Promotion Coordinator

  • Promotion Coordinator
  • 1,452 posts

Posted 12 July 2004 - 12:03 PM

boiled chicken...in gravy...that's like boiled aalu with no flavour!

hey what's jwano in english??!!

Before you abuse, critisize and accuse
Walk a mile in my shoes!


www.tridentcraft.com

www.nepalschoolspeakers.co.uk

#49 sujita

sujita

    Board Member

  • Chautari Board
  • 2,418 posts

Posted 12 July 2004 - 02:15 PM

QUOTE (distant_memory @ Jul 12 2004, 12:03 PM)
hey what's jwano in english??!!

Caraway.
Confidential help is one click
away for WNSO members. Email helpline at wnso.org (worldwide)
or helplineuk at wnso.org (only for UK). Not feeling well?
Email WNSO doctor to doctor at wnso.org. Please replace at with @

#50 Lalupate

Lalupate

    Honourable Member

  • WNSO Addict
  • PipPipPipPip
  • 663 posts

Posted 14 July 2004 - 01:47 PM

QUOTE (Aayesha Rana @ Mar 28 2004, 07:11 AM)
QUOTE (Divyani Shah @ Mar 27 2004, 01:55 PM)
Materials for Gol Gappa:

2 tbsps. Clarified Butter, All spice powder (chahe anusar), Dry Ginger powder (chahe anusar), Red Chilies powder (chahe anusar), Salt to taste, 1 cup Semolina, 1 cup tamarind (seedless, soaked in 1 cup water), 1 cup all purpose flour, Vegetable Oil for frying, Gorbanzo Beans (boiled...chahe anusar), Baking Soda (chahe anusar), Milk (for making dough) and Black Salt (chahe anusar).  

Tarika:

(For Dough): With the maida, sooji, baking powder and salt make a dough by adding milk. Roll small rotis and cut into small size circles using a cutter. Do deep fry all of them on low heat.

(For Chutney): Add all ingredients in tamarind soaked water and  stir well. Gol Gappa is ready, you can eat then.  biggrin.gif

GOL GAPPA and TIKIYA ....... a good combination.

Ingredients (Tikiya):
Potatoes 450 Grams, Bread slices 6 pcs, Salt to taste, Green chillies 5 Nos, Coriander leaves 2 bunch, Breadcrumbs 3 tblspn, oil to fry and a cup or an appropraite pot as your wish.

Method:
Boil potatoes and mash. Soak bread in water, squeeze water and mix in potato mash. Mix finely chopped green chillies, coriander leaves and salt. Make into balls. Flatten and cover with breadcrumbs and fry. Seve with sweet and green chutney. AAH! kya tasty hai!! biggrin.gif

tongue.gif tongue.gif tongue.gif tongue.gif tongue.gif tongue.gif
Life has meaning only in the struggle. Triumph or defeat is in the hands of the Gods. So let us celebrate the struggle!




1 user(s) are reading this topic

0 members, 1 guests, 0 anonymous users