food and Snacks Recipe
Dal Bhat, Momo, Alu Tama and Chicken Bhutan
Dhedo, Mushroom Gravy and Badel Tareko (Fry
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
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.
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
Preserve the above marination for 8 hours.
Grill of Barbeque the meat using skewers till it gets a somked
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.
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
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.
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
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.
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 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