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Nepali food and Snacks Recipe

Recipe Page 1
Dal Bhat, Momo, Alu Tama and Chicken Bhutan (Fry Chicken)
Recipe Page 2
Khashi Ko Chewala, Badam Sadeko and Chicken Gravy
Recipe Page 3
Dhedo, Mushroom Gravy and Badel Tareko (Fry Boar/Pork)

Recipe Page 2

Chicken ko Bhutan:


Chicken, black and white, cut into 1-in pieces (can also be substituted with lamb) 1.5 lb.
Garlic Gloves, minced 5 Nos
Minced ginger, 1 in.
fresh red chilies, minced 3
cumin powder 1 tablespoon
Turmeric powder 1 teaspoon
Musturd oil 1 tablespoon
green onions 1 cup
Musturd oil 4 tbs
ground black pepper 1 tsp
Cinammon powder 1/4 teaspoon
cloves 5 Nos
Fenugreek 1 teaspoon Salt to taste
In a large bowl combine chicken, 1 tablespoon of musturd oil, turmeric, cumin, chili powder, salt and pepper. Toss well to coat thoroughly. In a non-stick pan heat 4 tablespoons of musturd oil. Splitter fenugreek till it turns dark. Add cloves and fry for 15 sec. Transfer the coated chicken to the pan, stir well to brown.
Add garlic,ginger, and red chilies. Stir-fry chicken in medium heat until cooked through. May need water to moisten, if it starts to burn. Add green onions and cinnamon, stir for 2 min. Adjust seasoning with salt and pepper. Serve with stir-fried vegetables and rice, or roti.
Khasi Ko Chewela
Mutton 600 gm
Ginger and Garlic Paste 20 gm
Salt to taste
Chilly Powder 20 gm
Oi1 40 ml
Turmeric Powder ( besar ko dhulo)10 gm
Coriander leaf (dhaniya ko pat) 10 gm
Chopped Tomatoes 40 gm
Julienne cut of Garlic and Ginger 10 gm

Marinate medium pieces of mutton using Salad oil. ginger and garlic paste, chilly powder, cumin powder, turmeric powder and salt.
Preserve the above marination for 8 hours.
Grill of Barbeque the meat using skewers till it gets a somked flavor.
After the meat is cooked well, cut it into cubes. Add mustard oil, roasted tomatoes, julienne's of ginger and garlic.
Garnish it with chopped coriander leaves.

Kukhura Ko Ledo (Chicken Gravy)

Chicken 600 gm
Salt to taste
Chopped Onion 200 gm
Ginger, garlic paste10 gm
Oi1 40 ml
Turmeric Powder 10 gm
Chopped Coriander leaf 10 gm
Tomatoes 10 gm
Cumin and Coriander Powder
Chilly Powder 10 gm


Heat oil, saute the choppen onion till it gets brown add dice cut chicken fry for a while, add tomatoes, ginger and garlic paste, chilly, turmeric powder, cumin and coriander powder, fry for a while. add some water. Cook until the chicken is cooked. You can boil the chicken and add after the onion gets brown color. Garnish with choppen coriander leaf and server hot.

Badam Sandheko

Fried Peanuts 200 gm
Ginger 8 gm
Salt to taste
Chilly powder 4 gm
Green Garlic 8 gm
Mustard Oi1 4 ml
Slices Lemon 4 Nos
Ginger Garlic Paste 10 gm
Chopped coriander leaves 10 gm

Preparation Method

Roast the peanuts for a while.
Marinate the roasted peanuts using salad oil, Julienne of ginger and garlic.
Add two slices of lemon juice, salt to taste, ginger garlic paste, chilly powder and garnish it with fine chopped coriander leaves.

2 lbs. Chicken breast, cut into 1-in. strips
4 cloves garlic
1 in. ginger
3 fresh red chilies
1/2 cup almonds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 tablespoon musturd oil
1 bay leaf
1 in. cinnamon stick
5 cloves
5 green cardamoms, crushed
2 cups onions, finely chopped
1 cup yogurt
1 teaspoon freshly ground pepper Salt to taste
4 teaspoons clarified butter
1 tablespoon chopped cilantro for garnis
Grind garlic, ginger, chilies, almonds, coriander and cumin seeds with water to form paste. Salt and pepper chicken. Heat one tablespoon musturd oil in a non-stick pan, and brown chicken. Transfer chicken to a bowl. Drain and clean the pan, heat clarified butter. Add cinnamon stick, cloves, bay leaf, and cardomoms. Fry for 30 sec., and add onions. Sautee the onions till brown.
Transfer the almond paste to the onion mixture. Stir for about 2 min. till the oil separates. Add yogurt, mix well to a consistent mixture. Transfer the browned chicken to the yogurt sauce. Cook in low heat till chicken is tender and the almnd sauce is thickened. Garnish with chopped cilantro. Serve with roti, or rice
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