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.

यहाँ मम को कुरा पढेपछी, बोस्टोनियन साथीहरुले Spinich, gedgudi ( legume),Chicken र अन्त्यमा Desert भनेर Raspberry को गुलियो मम खाएको स्वाद ताजा भएर आयो।

":) nepkanchhi chautarima dekhiya thyo ta, feri kina na aa achel? "

I had fever--Prashant fever--
I was hospitalized in India-forums now I am ok .I'll come to visit chautari and y'all very soon

Couscous Salad :


VideoJug:HowTo Make Couscous Salad

Sultana= raisins

कान्छिलै चौतारी मनपर्दैन होला नि त
Ho ra? man parcha

पुन्टेले के के सम्झाई दिन्छ।
कोदोको तीन पाने को स्वाद को मज्जा आर्कै छ।
Booz पनि मन्द रफ्तारमा दिदा कती पीइयो हिसाब किताब नै हुँदैन।

Anyone knows how to make Gundruk, not the curry but the real fermenting process.

Also, recipe for mula ko achar, anyone??

Thanks a lot

Does anyone know the recipe for Churpi ko dal?

Churpi bhaneko tyo dudhle banako chij tesko ni dal hunchha ra?

preety ,huncha ta! Is that so surprising?? Convent ma ta yo major dish thiyo, almost every another day serve hunthyo. Almost majority of girls loved it but i kinda hated it. But over time i've realized that i miss it's wierd taste so wanting to hate it all over again , No body knows the recipe for it???

To Sheetalb and others interested to make Gundruk/sinki

It can be prepared out of Mula, Cauli flower or their leaves. Some people prefer RAYO ko sag also. But I like Gundruk/Sinki made with MULA or its leaves.

Clean the material (MULA/Cauli/Rayo), you can wash them but let it dry.
Chop them into 1/2 to 1 inch pieces and let it wilt for few hours (Chhaya ma kehi ghanta rakhne) so that moisture content of the leaves is reduced but NOT DRIED completely.
Take a pot according to the amount of material you have and start putting in the stuff in the pot and press it so that the excess water can be drained out and no air pockets are remaining in between. Fill the pot completely and put the lead tightly so that there is no air circulation. Presence of oxygen spoils it. It has to have strictly anaerobic condition (absence of oxygen) You can stuff the pot with plastic bags or so if there is some space remaining. Back home we used to put the pot upside down to drain the remaining liquid from the pot. Keep it in a warm place so that it gets fermented but it takes about a week to 10 days.
Open the pot, and take the stuff out and let it dry happily untils it crumbs down (moisture content less than 10 percent) and taste it... if it is good store it if not thow it away..... good luck

Aviator I found something in this link, check it out it may help you. :)
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Chhurpi-Ningro target=_blank>http://www.sikkiminfo.net/food&drinks.htm

Chhurpi-Ningro curry
(Chhurpi with wild fern)
Serves 6

Chhurpi 250 g
Ningro (wild fern) 12 stems (cut into 1 inch piece)
Onion 1 chopped
Green chilies 3 sliced
Paanch phoran 1/2 Tablespoon
Turmeric powder 1/4 Tablespoon
Salt 1 Teaspoon
Preparation : Heat oil and add Paanch phoran spice (a mixture of spices such as asafetida, dry coriander, cumin seeds, fenugreek, etc.), fry chopped onion till it becomes golden brown, add chilies and turmeric powder. Fry finely cut pieces of Ningro and add a little amount of water, cook for 10 min. Seasoned Chhurpi and simmer briefly for 10-15 min. Curry is ready to serve with cooked rice.

Pretty, What is ningro? And also chhurpi is a piece of hard cheese made out of chauri’s milk, no? Now, I am wondering how it cooks well only by simmering 10-15 minutes ? tio chhurpi bhaneko pressure cooker ma citti lagaunu parne jasto sarho huncha haina ra? :)

Athena,
Ningro is a type of edible fern. Normally tesko tarkari khanchha ktm ma. You are right about chhurpi, it's hard. Actually if you look up in this thread Aviator asked about chhurpiko daal and I just googled to find above info. :)

I see.
alrite thnx Pretty.

Hey pretty, dunno if that churpi soup is the one i was looking for but i shud try making it, BTW what is Paanch Phoran, any Idea??
Not-to-forget, thanks a lot for tht link.
Good luck!

Chicken Khursani Bari
(This dish is perfect for killing your hang over next morning after heavy weekend)
For 2 PAX

300 gms of Chicken breast
Thai Chillie or any types 4 pcs
15 gms of Ginger paste
15 gms of Garlic paste
3 tbl spoon of chili powder
2 tbl spoon of cummin powder
2 tbl spoon of corriander
half a bunch of spring onion
salt as per your taste
tble spoon of light soya sauce
tble spoon of vinegar of lemon juice
(mix below ingrident together with meat and leave it in freeze for nite)
15 gms of Ginger paste
15 gms of Garlic paste
3 tbl spoon of chili powder
2 tbl spoon of cummin powder
2 tbl spoon of corriander



First make sure put on your burner. Then place a any type of utensil good for cooking atleast with good bottom so it dosent burn fast. Then add some healthy oil add 40 gms of chopped onion and stir it till it starts to sweat. Once they turn slightly gold and soft add marination from last nite. Then make sure to put fire on medium slow keep on stiring it for each 5 minutes. Once chicken get light brown and starts to smell well then add soya sauce and lemon juice. Then add 2 tea cup of water and cover it for 7 minutes. Then take the lead of and add chopped corriander along with spring onion. Make sure to have bottle of water on side. You will have nicely glaced chicken pipping hot.

bon appetite!

Aviator,
Paanch Phoran consists dhaniya, jeera, methi, jwano, hm what else... one more thing maybe tej patta or it's kind ..so it's 5 all together
enjoy cooking!

I will definitely try to make the gundruk. lets see how it turns out.

OK and send to us too hai ta Sheetalb?

bhok laagya belamaa aauna nahune thread re chha yo --