Let's dedicate this thread for recipe.
I will start with a sweet dish.

Kheer:

Ingredients:
1 litre milk, 1 tbsp basmati rice(washed), 1 cup sugar, 2-3 bay leaves, 5 cardamoms, 4 cm cinnamon, 4 cloves, a pinch of salt, 1 tsp ghee.

For Garnishing:6 almonds(sliced), a handful of raisins, 8 cashewnuts(chopped), a little ghee.

Method:
Heat ghee in a pressure cooker. Add bay leaves.
When they splutter add 2 tbsp sugar. Lower the heat and stir the sugar.
When it gets dark brown in colour, add milk. When the milk comes to a boil, add rice and stir well.

Pressure cook for 10-15 minutes.When cool, mix the rice and milk well with a hand beater.Add sugar and simmer for 5 minutes.Remove from heat.Powder cinnamon, cardamoms and cloves finely, and add to the milk.Stir well. Heat a little ghee and fry the raisins, cashewnuts and almonds lightly.Add to the milk and serve.

OK Poonte Ji,
Thanks
How about the drying the meat. Is it OK in Summer or it's going to be infested with bugs? How many days to dry? How's the humidity work witht the preocess.
Sorry I don't don't cause I'm a Buddhist.

I don't hunt

does anyone have simple and easy recipe for artichoke ,plez? Once or twice I bought it but I didn’t dare to cook , I don’t even know how to cut it :-) but i'm still wondering how it tasts .

तेसो भए त नजाने गामको बाटै नसोधम, कि कसो? :D

अनि फेरि…मासु खान त खानु हुन्छ नि तपाईं? :s

Normally, they dry the raw meat over wood fire, in about 3-5 distance, overnight for the initial "drying". Then, हाम्रो गाउँमा चईं, दाउराको चुलो माथि झुन्ड्याउँथ्यो, for as long as it wasn't eaten.

बेला बेलामा चटक्क चुँड्याउने, अनि तेई चुलोमा पोल्ने, अनि नुन खुर्सानीमा चोपरे क्वाप्प मुखमा हाल्ने। अनि घुटुक्क कोदोको तीन पानी घुट्क्याउने। ;)

Tyra buini!

Artichoke is not Nepali food, so, simple khaire tarika:

You normally eat it's heart only. Throw away all the "pattra pattra" pareko outside part, which is almost whole of what you buy as artichoke in supermarkets.

And then you fry it for a few minutes in butter, add salt n pepper. This is the simplest, and I like it the best this way.

More complicated way ma, you can make various kinds of sauce separately and add artichoke hearts into it.

Poonte Ji,
Can you dry the meat in Oven? I heard it was possible.

Beside Jerky, what's a PLAIN DRY MEAT called? Where do I find it?

:)

Hajur, Vhootee-jee, I have tried that beofre, but it didn't turnn out to be as good as drying in the wild.

Aekdam madhuuuuuuuuuuuuuuuuuuuuuuuro heat ma...like ho ki hoina jasto...leave the meat in the oven for hours. The problem is, it's not easy to assess the meat's readiness in the oven as it is over wood fire in the wild.

Anyway, home-made chicken ko sukuti chai you can make in the oven:

-- Get boneless chicken and boil it first
-- tear the chicken apart into stripes
-- marinate the stripes with a masala mix of garam masala dhulo, dhulo khursani, garlic & ginger paste, salt, little bit of timmur
-- then deep fry the pieces until it hardens and becomes dark brown
-- or, you can put it in the oven, 350 degree heat, for about 20-25 minutes

Deep fry is better-tasting, though.

Thank you ! punte daa :D
it looks real easy recipe ..i'll try it . google ma khojyo kasto kasto complicated repice bhanchha hai ani dikka lagi sakya thyo hehehe..

hahaha punte daa madhuuuuuuuuuuuuuuuuuuuuuro re
yea it should be madhuuuuuuu....................ro nai ke nabhae paakchha hehe once i tried to dry "gundruk" in oven.. bhare ta paake chha po. :D

...and then you can garnish the "sukuti" with chopped red onion, scllions and cilantro...add lemon juice to taste.

Poonte Ji,
I tried cooking in Oven, doesn't it get burnt and become stiff especially on the outer part. 350 isn't it too hot?

Maduuuuuuuuro, on 350?

350 for making the chicken (good alternative to real sukuti)...

madhuuuuuuuuuuuuuuuuuuuuro...ho ki hoina jasto...for making the actual sukuti from raw meat

ok, vootee-jee...

here's another idea for making real sukuti from scratch, although I too havn't tried it yet...

dry the meat over bbq grill, if you can manage the distance between the source of the fire and the meat to be at leat 4 feet. This may be hard, because most bbq grills are not that tall.

I did that once in Nepal, the "grill" there was a make-shift from a drum (tyo 3-4 feet tall waalaa). Still, that too didn't turn out to be as good as banko aagoma sukaako, with a bamboo mat

Khasi Ko Chwela
Ingredients
600 gm of Mutton
10 gm Ginger Paste
10 gm Garlic Paste
Chilly powder to taste
20 gm Chilly Powder
Salt to taste
40 ml Oi1
10 gm Turmeric Powder
10 gm Coriander leaf
40 gm of Tomatoes
10 gm Garlic Julienne
10 gm Garlic Julienne
10gm Bhanchha Ghar Spices
Preparation Method

Marinate medium pieces of mutton using Salad oil. ginger and garlic paste, chilly powder, cumin powder, Bhanchha Ghar spices, turmeric powder and salt.
Now preserve the above marination for 8 hours.
Grill of Barbeue 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.
Recipe from: Bhanchha Ghar ( While in Nepal, enjoy Nepalese Cuisine at its best !! )

Bhanchha gharko bhanda meetho chhoila: ;) :p

1. marinate the meat (either lumps of boneless pork or mutton) with Worcestershire sauce for a couple of hours.

2. Grill the meat.

3. Cut it into desirable pieces.

4. first add bhuteko jheeraa, poleko raato khursani, and timmur ko dhulo, and leave it for 30 minutes

5. Add regular jeera ko dhulo, khursani ko dhulo.

6. Make a jhol of roasted tomatoes (you can roast the tomatoes by completely wraping them up in an aluminum foil and putting it doirectly above the fire on a regular stove)separately in a blender.

7. Add that tomato jhol to the marinated meat pieces...majjale molne...HAAT le! ;)

8. toriko tel ma tannai methi, sliced garlic ra chireko hariyo khursani furyaune, ani jhwain garne!

9. Add chopped scallions and dhaniya

10. may or may not add lime juice

Thx everyone for good recipes, I will try those sometime soon. Punte dai seems an expert.

Here I have my own version of Butter chicken masala's recipe.

Butter chicken masala

Chicken enough for 2 ppl
Onions chopped 1 big
Tomatoes 1 big
Garlic paste 1/2 table spoon
Ginger paste 1/2 table spoon
Tandoori Paste
Cashew Nuts

1.Marinate chicken in tandoori paste or any other spices along with yogurt and roast.
2.Soak 3 tbl spoon of cashew nuts in water or milk.
3.Heat oil in a wok and fry onions, garlic, ginger, and tomatoes add some spices, turmeric powder and salt and chili.
4.When done you have to make paste of 2 and 3 all together.
5.mix the roasted chicken in the sauce and cook for a while. You may add some tomato sauce on top, and some butter ( I always avoid this)

Butter chicken masala is the combination of butter, chicken, and all the other stuffs comes under masala… so I think if we omit butter then it is chicken masala :)

oh i missed this. you can also fry some chopped capsicum and mix in butter chicken masala.

Poonte Ji,
I'm going to stick with deep fry technique, if not the oven will be fine. So when you meant to fry, let me get this straight.
Fry raw meat till they become crisy brown, is that it?
Oil or no?
Sorry I'm quite amaetur.