I am putting a challange to all the guys in sajhaland.........

only thing u have to give me is..................name of veg, meat and spices


i promise u i will make a nice cuisine out of it for you..............from my creative mind

i will provide receipe with method of cooking.............

lets see who comes first

Hi MoneyMinded Ji':

Hoina, Jhan Yaso Yas Paali Ko New Year Resolution Chahi Dieting Ra Weight-Loss Sochdai Chu, Jhan Yasto Hariip Idea Post Garnu Bhayo MoneyMinded Ji lay, Tara Pani Jay Hosh- Mari Laano Kay Cha Ra- Jai Bhundi...

Ingredients:
Vegetables: Brinjals, Potatoes, tomatoes
Meats: Khasi Ko Maasu
Spices: Onions, Garlic, Ginger, Curry Powder (any meat masala), Teij Patta (the most)

Jai Bhundi (Paaakasthali, as My Sweet Granny Said...!!!)

virtuall ji......thanks for reply

you seems to be like person who loves nepali food............i will teach how my grandfather makes royal khasi ko masu

Item royal khasi ko masu
( Goat meat marinated with himalyan herbs, cummin, bay leaf served with brown light sauce)

Vegtables( Tarkari karesabari)
Fresh vegetables picked from garden slighty sauteed with spices to go with mild gravy

Method for Royal khasi

Cut the goat meat into small medallion and marinated with table spoon of cummin, garlic, ginger and turmaric
Then heat the frying pan add some corn oil ( it is good for health) then add slices of julien onion " julien cut"" fine slices of long stripes, make sure fire is medium and keep sauteeing onion until it is golden brown. Dont put garlic with onion the whole purpose is to give zest to meat to kill the smell of goat. Then add tej patta( bay leaf) and add meat and keep stiring meat until it looses all the blood. when meat changes from red to brown make the your fire small and cover it for while......then add meat masala and again stir it for few mint then add tomatoes. Cover the pan and leave it for 5 min and when tomato is turned into gravy.....add the salt to your test..............when meat is tender then add coriander leaves and cover for 2 min then serve it in bowl and add light cream and slices of ginger

this is very good to serve with wild rice or either u can enjoy with plain rice too

Veg ( tarkari karesabari)

cut the potato and leave the skin coz to give homely feeling and add starch in veg......so it bring richness in sauce........cut the brinjal into half and then make fine carpaccio ( thin slices of eggplant vey long and wide).......once u have everything ready

heat the pan add garlic and make u r fire low then add slices of ginger ( point of slices not grinding is chunkyness bring spicyness out of ginger adding flavour.....remember cummin, ginger and garlic and very good frens ( means combination)......after 2 min add your potato coz it takes time to absorve the sauce and when potato get colour then at the end bringjal then add cummin, turmaric and sautee it in very low fire....just add slices of tomato( one tomato is fine) and cover it adding salt to your flavour..........your food will be ready as soon as potato goes soft......final touch.......add the corrinder chunk leaves on top and dressed with slice of tomato on middle......
good to be served with chapati.............or even u can make your own nepali veg wraps....

enjoy your meal ( bon appetite)

mustard seed
cloves
bay leaves
cayenne pepper
cinnamon sticks
turmeric

pork or goat

green onions, celery, cilantro, lemon, garlic, ginger

Give it a try.

I like just two packets milk. Is there any recipe comes out for two packets milk, milk from Nepal dudha bikassansthan, Lainchore, KTM.......... Thank you for work out ....................

ya.. i can teach you some .... "Royal-Bobo-Vapouramapuri"...

pour the milk in a pot.heat it on Hi until it starts vaporizing. Wait till all the milk converts into vapour. when all the milk is vaporized, lean back, chill and enjoy the vapour. Do not forget to put some sugar or salt according to your choice before vaporizing.....

Royal bobo coldorama: freeze the milk, put some salt and sugar on it and enjoy the secret recepe of the Royals for centuries..... shhhhhhhhhhhhhhh don't tell this to anyone , btw

Royal bobo warmamama: boil the milk to luke warm, put some sugar and enjoy the fertilizers and chemicals , not mentioning that tank where a dead body was found several years ago; all for your delecious and Royal taste.....


Royal bobo dahirama: this is the easiest one and takes a lot of heart to enjoy. This is certainly not for amatures and only maharajas and maha-maha rajas used to enjoy this delecious recepe. Now it's at your convinience to enjoy.
do nothing. open the packages and pour milk in a pot and let it sit there for 2 weeks. Enjoy the mold and bacteria. Add sugar and salt pepper according to your choice :)


shit.. MM bro gonna kill me... sorry MM bro, wrong department I guess...

dyamn

Moneyminded:

How about balanced(Lot of protein and very less fat, I dont like extremly fried food either) pure Vegerterain dish? Potato always comes into mind but I want something new..something healthy?

Also, something not so hard to cook..

Now this might be a tough one for ..but your a chef..you should be able to come up with a solution.

Bedrock bro...........i have a solution for you


Namche Sherpa soup
( Mix of seasonal vegetables and Tenders of pork served with rich spice of Nepal)

bro....first take a cooking pot and pour some oil just to sautee bay leaves, garlic, ginger, crushed cinnamon.......( just add half spoon then add mustard seed stir for while low your fire and add all celeary then stir for while.......celeary works very good on sauce and soups...then add pork meat add caynee pepper ( just 2 table spoon to bring spicy flavour pinch of turmaric......then sauteed for while and if u have some rice liquor or wine pour a cup of it then add water cover it until pork is cooked.......

when cooked add cloves, lemon...............cover it .........for 2 min

and enjoy it

very good for winter.............if u add tibetan noodles it if very good

gallant bro for u............

boil the milk and when it is boiled add lemon juice so u can break the milk and get some cottage cheese.......dont throw the leftover liquid..............

take the cheese make them into small balls...................

boil some leftover liquid and add sugar to your taste..........u can add cinnemon as well for some zesty taste...........throw all the balls in liquid then once get cold ......refrigrate it and serve cold........

you have rasgulla...........ready....

time for sweets

my suggestion for casey is ..............

baby spinach
pine nuts
cheek peas
yellow lentil


soak the yellow yentil over nite to make it soft......

take a bowl add spinach, pine huts, cheek peas, yellow lentil...........add some cummin powder........olive oil.....sherry vinegar.......salt......pepper.......toss together then u will get lentil salad......

lots of protein......no fat.......at all........

i will give u more foods later

Thanks Moneyminded. I'll give it a try sometime.

Moneyminded,
I like your recipes.. is there a way that you can put your recipes together in one place?
thanks

Moneyminded,
a pasta recipe with mushrooms (pls suggest which kind is better).. with wine sauce.. thanks.. (suggest what kind of wine as well..) thanks a lot :-)

Dyamn, our moneyminded bro is genious. Hey bro, i have a question too.. often i wonder about wines ,like what kinda a wine would be best for a date kind of situation when she's at your place...any good suggestions? i'm dumb in this matter, all i drink is steel, and keystone....
Also, any suggestion on vegeterian Nepali food on a stituation similar like mentoned above, other than daal bhat tarkari??

thanks bro,
dyamnn

Moneyninded, You are creating a good portfolio.
I keep you in my mind in case I plan to open any restuarant in NY area.
Good work!!
Keep growing!!!
Take it positive!!!

kati bhok laagyo yaar!

Centauri bro........thanks for compliments........May be san dai can help me out with the section called Ask your chef

where i can put all my recipe

Bro..........i can give u hundreds way to make pasta

Cent bro.........always remember onething

Spaghetti is the worst pasta to be consumed.....coz of its structure.....the sauce doesnot get along with sauce....so u get two taste

my sugesstion is fussli ( spiral pasta) penne (best) one like cylinder

Name: Chau kurilo Penne
( Garden mushroom cooked with baby asparagus with the hint of italian herbs)

ingridents:
Mushroom ( any kind) my fav is shitaki
baby asparagus
2 cloves of garlic
half spanish onion
handfull of italian parsley
6 leaves of basil leaves
2 table spoon of salt
2 table spoon of black pepper
half cup of cooking wine or any cheap wine

most important make sure u peeled the skin of asparagus and boil it so it goes soft and u can cook fast



method

boil the water and add some salt and oil leave it until it is boiled......then add your Penne into it and leave it until it is al dente ( when u bit it you should have feeling of bit uncoooked) coz u going to heat it again before u put with sauce
once it is al dente take strainer and drain it and add some olive oil and mix it so it dont stick to each other

take a frying pan and add olive oil......medium fire then add chopped garlic be careful of burning it.........once they change colour add spanish onion......stir it....after 3 min u r onion will go soft and get so deep colour like beet root. Then add your mushroom, asparagus and sauteed with garlic and onion ...( the juice from onion will make mushroom more tender and flavourful). add salt and pepper to your choice and then add basil leaves.......then add wine and flambe' it ( make a flame it pan so wine bring richness in sauce) then heat up pasta for minute and add to pan...use thong to mix it with sauce............

then serve it in plate and add chopped parsley.

there we go

it is with wine so i recommed u the chardonay wine.....because chardonay..sourness balance the pungent smell and taste of basil.

bon appetite

okie for dyam bro

Gals always like soft and easy going wine.........like grape variety called merlot.....it is fruity and mouthful and finishing is so soft. Buy nice bottle of merlot from california valley they have nice ones. If she like white then buy californian zinfindal....coz 2000 was the best year for zinfindal in califronina and they swept the award for best vintage.

my suggestion is put your red wine in freeze for 15 min before u serve.....coz sometimes room tempreature make u r wine taste to alcholic and more aggresive. It is balanced by putting in freeze at the tempreature of 18 degree.

for you nice vegetarian food

If u can buy Chacklya in there. What is chacklya? it is a corn rice......bitten corn which is eaten in nepal as poor food but will show you how to make a nice parnish corn mash with seasonal veg

Maikaibari chacklya
( bitten corn cooked with cream and sage served with sauteed cummin seeds vegetables)


ingrident

bitten corn
half cream
salt
pepper
sage leaves ( which is tulsi ko patta)

zuccni, carrots, bell peppers, spinach

First, lets make corn mash with sage and parnish

take a bit pot and add some butter then add 3 cloves of garlic chopped stir them add pepper and salt as well then add half cream just to cover it enough.........leave it for 5 to 8 min and once the cream is reduced then corn will go soft as well then add sage leaves and start to stir it..............once it looses all its cream ang gets nice orange texutre u r ready for it

for vegetables

take all the vegetables and do mir poi cut( random cut mostly used for soups and stocks) then heat up the pan and pour all the veg in then add some salt, pepper and olive oil...once the veg goes almost cooked then take a pan and add olive oil then add onions, ginger, garlic, caynee pepper, english mustard and stir it up......add splash of white wine can cover for 2 min ...............check salt to your test

served it on plate

Who says chaklya and didho are paakhe khana..........i will turn dhidio a fine cuisine delicasy.........

enjoy your meal

Hmm money minded bro,

One of your suggestions caught my attention. I don't think Zinfandel would be the best/right choice because zinfandel is made of angurr ko chokra or bad angurs that cannot be used to make wine. Hoina? So, instead of suggesting dyamn bro Zinfandel, which is very cheap, and make his girlfriend leave him forever for someone who knows his wine, why not suggest him Bourdex 97 or later, La Vin de Rouge or Burguone Red. Some Napa valley is good. Chilean is not bad, and now Australians are coming up with good but cheap wines. What do you think?

HI MoneyMinded,
Thanks for such a quick response.. Just a small clarification. i am not a bro.. :-)
anyway, I have another question for you. wow that pasta recilpe looks really good.. shall try tonight.. what is spanish onion? (red? seto ? or the one looks orange in colour from outside? those are the only 3 i know ) also, when you put the wine in the pan, does it really make that flame? mmmm.. how do you put it out? does it go out by itself :-s and how long will this leftover last.. if there is any? sould i keep the pasta and sauce apart if i am going to have them as leftover the next day?
thanks....