Jwanu ko Jhol -

Jwanu Chicken/ Bhaley ko Soup (Nepali) Ingredients 2 lb. chicken, cut into 1-in. cubes (can be substituted with lamb or shrimps) 1/4 lb. spinach, thoroughly washed and torn into pieces 3 dried red chilies 1 tablespoon jwanu (lovage seeds) 1 teaspoon musturd seeds 1 cup onion, chopped 1 teaspoon turmeric 1 teaspoon cracked black pepper 1 tablespoon garlic, minced 1 tablespoon ginger, minced 1 teaspoon cumin powder 1 teaspoon coriander powder 3 fresh chilies, julienned 2 cup tomatoes 2 cups yogurt 2 cups chicken broth 3 tablespoons musturd oil Salt to taste 1 tablespoon chopped cilantro for garnish Directions In a large bowl, combine chicken pieces with one tablespoon of musturd oil, turmeric powder, cracked black pepper, and salt. Let marinate for 10-15 minutes. In the mean time, heat two tablespoons of oil in a sauce pan. Put dried red chilies and fry until dark. Add jwanu and musturd seeds to the oil; fry for 15 sec. Transfer the marinated chicken pieces to the pan and brown well on medium-high heat. Lower the heat to medium and to the browned chicken mixture, add garlic, ginger, cumin, coriander, and fresh chilies; stir the entire mixture well for about two minutes until the aroma of different spices are released. Add chopped tomatoes, yogurt and chicken broth and mix well. Bring the stew mixture to a boil and allow stewing over low heat for about 20-25 minutes until the chicken is tender and the desired consistency of the sauce has been achieved. And last, add spinach and gently fold into the stewed jwanu chicken in batches. Allow cooking for a minute or so just until all the spinach is wilted. Adjust seasoning with salt and pepper. Garnish with chopped cilantro. Serve with rice and roti.

Garlic Naan Bread

3 cups (450g) plain flour 1 teaspoon dried yeast or baking powder 1 teaspoon salt 1 teaspoon caster sugar 1/2 cup (125ml) warm water 1/2 cup (125g) natural yoghurt 1 egg, lightly whisked 80g ghee 2 teaspoons nigella seeds 2 garlic cloves, finely chopped Method Step 1 Combine the flour, yeast, salt and sugar in a large bowl. Whisk the water, yoghurt and egg together in a small jug. Add to the flour mixture and stir until mixture just comes together. Turn onto a lightly floured surface and knead for 5 minutes or until mixture is smooth. Place in a bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes to rise. Step 2 Use your fist to punch down the dough. Add half the ghee to the dough and knead for a further 5 minutes or until ghee is well incorporated into the dough. Step 3 Preheat oven to 180°C. Place an oven tray or pizza stone into the oven to preheat. Step 4 Meanwhile, melt the remaining ghee in a small saucepan over low heat. Add the garlic and cook for 30 seconds or until aromatic. Remove from heat. Step 5 Divide dough into 8 even portions. Press each portion into a 15 x 20cm tear shape, about 3mm-thick. Sprinkle with the nigella seeds and gently push into the dough. Place half the naan onto the preheated oven tray or stone. Bake in preheated oven for 6-8 minutes or until slightly puffed and golden brown. Remove from oven and immediately brush with the ghee mixture. Repeat in another batch with remaining dough. Serve immediately.

Sutkeri Khana or Sutkeri Masala

Postpartum recovery - sutkeri ausadhi ( सुत्केरी औसधी )

Recovery from delivery is an intense process. Our body needs to heal and build up on its own, so a little self care and pampering is a must. One of the must do's that have been in practice among all Nepalese is eating sutkeri ausadhi ( सुत्केरी औसधी ). Here is Indian/Nepalese recipe of making about 6 pounds of sutkeri ausadhi ( सुत्केरी औसधी ). Ingredients (Quantity - All of them are as per your taste, so you can increase/decrease them) Battissa (बत्तिस्सा) (8 oz) - this is the only ingredient that is available in Nepal, and can be bought at Nepalese Grocery around world. Ghee or clarified butter (1.5 lb)- lots of it, but you can always have your own portion. Almond (5 oz) Cashew (5 oz) Walnut (5 oz) Dates (5 oz) Rasin (5 oz) Coconut powder (5 oz) Khoa (15 oz) (available at Indian stores) Gond or edible gum resin (available at Indian stores) (9 oz) Brown Sugar (7 oz) Milk (1/2 gallon) green cardamom (50 counts) How to cook. 1. Grate Khoa ( If available) 2. Chop Rasin and Dates 3. Grind almond, cashew and walnut into powder like consistency 4. Heat ghee, fry gond till cracker like consistency, don't let it burn (brown/black color), keep aside 5. fry coconut powder in ghee, put aside 6. fry almond, cashew and walnut powder in ghee, put aside 7. fry Rasin and Dates in ghee put aside 8. In lots of ghee, cook the battissa (बत्तिस्सा), the powder should be soaked in ghee when cooking. Put aside. 9. In a big pan (we need a deep and big pan, as we will have to mix all the ingredients and cook). 10. In the big pan, add milk and bring to boil, add battissa (बत्तिस्सा), and cook till thick consistency. 11. Add all the other ingredients except gond. Cook till everything mixes well and the consistency is thick. 12. Add gond and mix well. You can store this in the refrigerator for almost a month. Eat this once or twice a day (2 table spoon at a time) with milk to recover postpartum, in our own Nepali style.

Mixed vegetable curry

1 tablespoon vegetable oil 1 large brown onion, halved, thinly sliced 3 carrots, thickly sliced 3 large potatoes, cut into 4cm pieces 1/2 head cauliflower, cut into large florets 1 small eggplant, quartered, thickly sliced 1 teaspoon garam masala 1/4 teaspoon ground turmeric 2 teaspoons fennel seeds 1/4 teaspoon hot chilli powder 3 garlic cloves, finely chopped 3cm piece fresh ginger, roughly chopped 400g can chopped tomatoes 5 fresh curry leaves 1 cinnamon stick Fresh coriander leaves, to serve Select all ingredients Step 1 Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring occasionally, for 8 minutes or until softened. Add carrot and potato. Cook, stirring occasionally, for 5 minutes. Add cauliflower and eggplant. Cook for 1 minute. Add garam masala, turmeric, fennel seeds, chilli, garlic and ginger. Cook, stirring, for 2 minutes. Step 2 Add tomato, curry leaves, cinnamon and 1 cup cold water to vegetables. Bring to a simmer. Reduce heat to low. Simmer, covered, for 20 minutes. Remove lid. Simmer for 15 minutes or until vegetables are tender. Season. Sprinkle with coriander. Serve.

Tandoori chicken/skewers

10 (about 1.5kg) chicken thigh fillets, cut into 3cm pieces 1/4 cup (60ml) tandoori paste 1/4 cup (60g) Farmers Union Greek Style Yogurt 2 teaspoons cumin seeds 2 teaspoons vegetable oil Baby pappadums, to serve Mango chutney, to serve Select all ingredients Add to my Shopping List Shop Ingredients Now[?] Looks like your closest store is Coles Earlwood, 2206. Change location RSPCA Approved Chicken Thigh Fillets 8-9 Pieces approx. 1.3kg pack $13.00 per 1kg $13kg Price ring Natural Pot Set Yoghurt 1kg $0.42 per 100g $4 20 ea Price ring Every day logo Method Step 1 Combine the chicken pieces, tandoori paste, yoghurt and cumin seeds in a medium bowl. Cover with plastic wrap and place in the fridge for 4 hours to marinate. Step 2 Brush a char-grill pan or barbecue with oil to lightly grease and preheat to high. Add one-third of the chicken pieces and cook, turning occasionally, for 2-3 minutes or until browned and cooked through. Transfer to a plate and cover with foil. Repeat in 2 more batches with remaining chicken. Thread two pieces of chicken onto a small skewer and place on a serving platter. Continue with remaining chicken pieces. Serve with baby pappadums and mango chutney, if desired.

BEEF VINDALO

Ingredients Nutrition 1kg gravy beef, trimmed, cut into 4cm pieces 2 tablespoons lemon juice 2cm piece fresh ginger, finely grated 1 tablespoon vegetable oil 1 brown onion, chopped 2 garlic cloves, thinly sliced 2 tomatoes, finely chopped 2 long green chillies, halved lengthways 1/3 cup cider vinegar Tomato and onion sambal (see relate recipe), to serve Spice mix 1 teaspoon hot chilli powder 1 teaspoon ground cumin 1 teaspoon garam masala 1 teaspoon ground black pepper 1 teaspoon ground cinnamon 1 teaspoon ground turmeric Select all ingredients Add to my Shopping List Shop Ingredients Now[?] Looks like your closest store is Coles Earlwood, 2206. Change location Lemons 1 each $0.50 per 1ea 4for $2Price ring Promotion terms and conditions Prices available at displayed Coles store, may not be available at other stores or coles.com.au. Specials commence at 7am on start date, but may start before or extend beyond displayed dates. While stocks last. We reserve the right to limit sale quantities. Multi save price only available when purchased in the multiples specified. Special available from 23/03/16 to 29/03/16 Roma Tomatoes 1 each $6.50 per 1kg $6 50 kg Price ring Method Related Recipes Notes Step 1 Make spice mix: Combine all ingredients in a small bowl. Step 2 Place beef in a glass or ceramic bowl. Add spice mix, lemon juice and ginger. Mix well. Cover. Refrigerate for 1 hour or overnight, if time permits. Step 3 Heat oil in a large, heavy-based flameproof casserole dish over medium heat (see note). Add onion. Cook, stirring, for 8 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add beef to dish. Cook, stirring, for 8 to 10 minutes or until beef starts to change colour. Step 4 Add tomato, chilli, vinegar and 1 cup cold water. Increase heat to high. Bring to the boil. Cover dish. Reduce heat to low. Simmer for 1 hour 30 minutes, stirring occasionally. Step 5 Remove lid from dish. Simmer for 1 hour 30 minutes, stirring occasionally, or until sauce thickens and coats the beef. Season with salt. Serve sprinkled with sambal. Find recipes that make the most of seasonal produce in our autumn collection. You may also enjoy our curry and soup collections.

TANDURI