[{"categories":null,"contents":"Chicken Sekuwa: A Grilled Delight Every city has its special aroma. For Kathmandu, the capital city of Nepal, it\u0026rsquo;s the tantalizing smell of grilling meat that wafts through its vibrant streets, especially in the evenings. As the sun sets, the city comes alive with bustling food stalls, each offering their unique take on Nepal\u0026rsquo;s beloved street food - Sekuwa.\nSekuwa can be made with different kinds of meat, but Chicken Sekuwa holds a special place for its tender and flavorful profile. The recipe involves marinating chicken in a blend of traditional Nepali spices and then grilling it to perfection. It\u0026rsquo;s a simple yet incredibly satisfying dish that captures the heart of Nepali street cuisine.\nIngredients 500 grams chicken, cut into bite-sized pieces 2 tablespoons ginger-garlic paste 1 tablespoon cumin powder 1 tablespoon coriander powder 1 teaspoon turmeric powder 1/2 teaspoon chili powder Juice of 1 lemon Salt to taste 2 tablespoons cooking oil Bamboo skewers, soaked in water Instructions In a large bowl, combine the ginger-garlic paste, cumin powder, coriander powder, turmeric powder, chili powder, lemon juice, salt, and cooking oil. Mix well to form a smooth marinade.\nAdd the chicken pieces to the bowl and mix well to ensure each piece is thoroughly coated in the marinade. Cover the bowl and let it marinate for at least 2 hours, or overnight for best results.\nOnce the chicken is well-marinated, thread the pieces onto the soaked bamboo skewers.\nPreheat your grill or broiler. Grill the skewers, turning occasionally, until the chicken is well-cooked and slightly charred, about 10-15 minutes.\nServe the Chicken Sekuwa hot, garnished with a sprinkle of fresh lemon juice and a side of aachar (Nepali pickles) for an authentic experience.\nThe sizzle of the Sekuwa on the grill, the mouth-watering aroma, and the juicy, flavorful bites are more than just a meal - they\u0026rsquo;re a culinary journey to the lively streets of Kathmandu. Enjoy!\n","imageLink":"images/chicken-sekuwa.png","permalink":"https://nepalesetaste.com/recipes/chicken-sekuwa/","tags":["Curry","Vegetarian","Dinner","Lunch"],"title":"Chicken Sekuwa : A Grilled Delight"},{"categories":null,"contents":"Cauli and Allu ko Tarkari: A Simple Delight Growing up in Nepal, Cauli and Allu ko Tarkari - a comforting curry made with potatoes and cauliflower - was a common sight at our family dinner table. This simple dish, enjoyed by many Nepali households, was a part of our daily meals and remains a beloved reminder of my homeland.\nThe preparation of Cauli and Allu ko Tarkari was a routine affair in our kitchen. My mother, an adept cook, would expertly blend the ingredients, filling our home with the inviting aroma of this delightful curry. Each bite was a testament to the rich flavors and simplicity of Nepali cuisine.\nIngredients 2 potatoes, peeled and cubed 1 cauliflower, cut into florets 1 onion, finely chopped 2 cloves of garlic, minced 1 teaspoon turmeric 1 teaspoon cumin 1 teaspoon coriander 1/2 teaspoon red chili powder Salt to taste A handful of fresh coriander leaves, chopped 2 tablespoons of cooking oil Instructions Heat the oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until they\u0026rsquo;re soft and fragrant.\nAdd the cumin, coriander, turmeric, and red chili powder to the pan and stir well. Cook for a minute to allow the spices to release their flavors.\nAdd the cubed potatoes to the pan and stir to coat them in the spice mixture. Cook for a few minutes until the potatoes start to brown.\nAdd the cauliflower florets to the pan and stir well to combine. Cover the pan and let it simmer for about 20 minutes, or until the vegetables are cooked and tender.\nSeason with salt to taste and garnish with fresh coriander leaves.\nCauli and Allu ko Tarkari is often served with warm Daal Bhat, but it\u0026rsquo;s also delicious on its own. This dish, while simple, encapsulates the essence of Nepali home cooking. I hope you enjoy making and eating it as much as I do.\n","imageLink":"images/cauli-aalu.jpg","permalink":"https://nepalesetaste.com/recipes/aalu-cauli/","tags":["Curry","Vegetarian","Dinner","Lunch"],"title":"Cauli and Allu ko Tarkari: Nostalgia in a Curry"},{"categories":null,"contents":"Daal Bhat: A Taste of Home If home had a taste, for me, it would be the warming simplicity of Daal Bhat. As a Nepali immigrant living in the United States, there are times when the daily grind, the constant hustle and bustle, and the sheer magnitude of everything become overwhelming. At those moments, I find myself yearning for the familiar comforts of my homeland.\nNepal - a country beautifully nestled amidst the lofty, snow-capped peaks of the Himalayas. The air there carries the gentle scent of incense and marigold, and the bustling markets of Kathmandu vibrate with energy, echoing the harmonious chaos of life. But most importantly, it\u0026rsquo;s the soul-nourishing dishes of traditional Nepali cuisine that I miss the most.\nOne dish, in particular, carries the essence of Nepal for me, a humble yet fulfilling meal known as Daal Bhat. Daal Bhat, a combination of lentil soup (daal) and steamed rice (bhat), is not merely a staple food in Nepal; it\u0026rsquo;s an embodiment of our culture, our community, and our connection to the land.\nCooking Daal Bhat in my American kitchen, thousands of miles away from Nepal, feels like a ritual, a sacred act of remembrance, and a celebration of my roots. Each ingredient, each step in the process, brings back vivid memories of home – of my mother in our family kitchen, of the laughter-filled meals shared with siblings, of the sense of belonging that only \u0026lsquo;home\u0026rsquo; can provide.\nIngredients 1 cup of lentils (You can find lentils at most grocery stores in the international foods aisle) 2 cups of rice 1 onion, finely chopped 2 cloves of garlic, minced 1 teaspoon turmeric 1 teaspoon cumin Salt to taste A handful of fresh coriander leaves 2 tablespoons of cooking oil Instructions Rinse the lentils under cold water until the water runs clear.\nIn a large pot, add the lentils, 4 cups of water, turmeric, and salt. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the lentils are soft and creamy. This is your daal (lentil soup).\nWhile the lentils are cooking, rinse the rice under cold water until the water runs clear. Cook the rice according to the package instructions. This is your bhat (rice).\nIn a separate pan, heat the oil over medium heat. Add the chopped onion and minced garlic, and sauté until they\u0026rsquo;re soft and fragrant. Add the cumin and cook for another minute.\nAdd the onion and garlic mixture to the pot of daal and stir well. Let it cook for a few more minutes for the flavors to meld together.\nGarnish the daal with fresh coriander leaves.\nTo serve, ladle the warm daal over the steamed rice. The result is a comforting, home-cooked Nepali meal that transcends geographical boundaries. Every bite is a remembrance of home, a testament to my heritage, and a tribute to the universal language of food that connects us all. No matter where you are, I hope this simple yet profound dish brings you the same joy and comfort it brings me.\n","imageLink":"images/daal-bhat.png","permalink":"https://nepalesetaste.com/recipes/daal-bhat/","tags":["Lunch","Dinner","Vegetarian"],"title":"Daal Bhat: A Taste of Home and Staple of Nepali Cuisine"},{"categories":null,"contents":"Kukhura ko Maasu: The Heart of Nepali Celebrations In the tapestry of Nepali cuisine, Kukhura ko Maasu, or Chicken Curry with Gravy, holds a special place. This dish, robust with flavors and rich with tradition, is not just another recipe; it is a shared piece of our cultural identity, a symbol of hospitality, and a treasured component of our festivities.\nI still remember the festive days in my hometown in Nepal when the air would fill with the tantalizing aroma of Kukhura ko Maasu being prepared at home. Those were the days of celebration - be it Dashain, the biggest festival of Nepal, or a family gathering. The smell of the curry simmering on the stovetop signaled that something special was on the way.\nAs I recreate this recipe far away from home, each ingredient, each step brings back those cherished memories. Now, let\u0026rsquo;s begin our journey to the heart of Nepali cuisine.\nIngredients 500 grams chicken, cut into pieces 2 onions, finely chopped 2 tomatoes, chopped 4 cloves of garlic, minced 1 inch of ginger, minced 2 teaspoons turmeric 1 teaspoon cumin powder 1 teaspoon coriander powder 1/2 teaspoon red chili powder Salt to taste A handful of fresh coriander leaves, chopped 2 tablespoons of cooking oil Instructions Heat the oil in a large pan over medium heat. Add the chopped onions, minced garlic, and ginger, and sauté until they\u0026rsquo;re soft and fragrant.\nAdd the turmeric, cumin powder, coriander powder, and red chili powder to the pan and stir well. Cook for a minute to allow the spices to release their flavors.\nAdd the chicken pieces to the pan and stir to coat them in the spice mixture. Cook until the chicken starts to brown.\nAdd the chopped tomatoes to the pan, cover it, and let it simmer for about 20 minutes, or until the chicken is cooked and the tomatoes have broken down to form a gravy.\nSeason with salt to taste and garnish with fresh coriander leaves.\nKukhura ko Maasu is traditionally served with rice or roti, although it pairs well with almost any staple. As you enjoy this dish, you\u0026rsquo;re not just having a meal but partaking in a tradition that has brought joy to numerous Nepali households. Bon appétit!\n","imageLink":"images/chicken-gravy.jpg","permalink":"https://nepalesetaste.com/recipes/chicken-gravy/","tags":["Chicken","Curry","Dinner","Non-Vegetarian"],"title":"Kukhura ko Maasu: The Heart of Nepali Celebrations"},{"categories":null,"contents":"Bhatmas Sadheko: A Crunchy Delight The essence of Nepali cuisine lies in its diverse flavors and unique combinations, and Bhatmas Sadheko is a perfect testament to this. This simple, yet flavorful snack is a beloved staple in many Nepali households and gatherings.\nBhatmas Sadheko is essentially a salad made with crunchy soybeans, also known as Bhatmas in Nepali. The crispy texture of the soybeans combined with the tangy and spicy flavors of the other ingredients creates a delightful snack that is hard to resist.\nIngredients You can find these ingredients in the produce and international sections of most grocery stores.\n1 cup of roasted soybeans 1 onion, finely chopped 2 green chilies, finely chopped 2 cloves of garlic, minced Juice of 1 lemon A handful of fresh coriander leaves, chopped Salt to taste 1 tablespoon mustard oil Instructions In a large mixing bowl, add the roasted soybeans, chopped onion, green chilies, and minced garlic.\nAdd the lemon juice, chopped coriander leaves, and salt to the bowl. Drizzle the mustard oil over the mixture.\nMix everything together until well combined. Ensure the soybeans and the vegetables are coated with the seasonings and the oil.\nLet it sit for about 10 minutes to allow the flavors to meld together.\nServe the Bhatmas Sadheko as a snack or appetizer. It can also be enjoyed with beaten rice (Chiura) as a light meal.\nBhatmas Sadheko is not just a dish, it\u0026rsquo;s an experience. The crunchy soybeans, the tangy lemon juice, the heat from the chilies, and the punch of the garlic come together to create a symphony of flavors that is truly Nepali. Enjoy!\n","imageLink":"images/bhatmas-sadheko.jpeg","permalink":"https://nepalesetaste.com/recipes/bhatmas-sadheko/","tags":["Salad","Vegetarian","Snack"],"title":"Bhatmas Sadheko: A Crunchy Delight"},{"categories":null,"contents":"Chicken Sadheko: A Symphony of Flavors Food, for many, is more than just sustenance - it\u0026rsquo;s a narrative, a story told through the interplay of flavors and textures. One such captivating tale from the heart of Nepal is the Chicken Sadheko.\nUnlike the ubiquitous curry dishes that define South Asian cuisine, Chicken Sadheko is a refreshing deviation - a salad, where cooked chicken is mixed with a melange of raw ingredients and seasonings. It is beloved for its play of textures and the harmony of flavors, balancing spicy, tangy, and savory notes in one delightful dish.\nIngredients You can find these ingredients in the produce and international sections of most grocery stores.\n500 grams chicken, boiled and shredded 1 onion, finely chopped 2 tomatoes, finely chopped 4 cloves of garlic, minced 1 inch of ginger, minced 2 green chilies, finely chopped Juice of 2 lemons A handful of fresh coriander leaves, chopped 1 teaspoon turmeric 1 teaspoon red chili powder Salt to taste 2 tablespoons mustard oil Instructions In a large mixing bowl, add the boiled and shredded chicken, chopped onion, tomatoes, minced garlic, ginger, and chopped green chilies. Mix well.\nAdd the lemon juice, chopped coriander leaves, turmeric, red chili powder, and salt to the bowl. Drizzle the mustard oil over the mixture.\nMix everything together until well combined. Ensure every bit of chicken and the vegetables are coated with the seasonings and the oil.\nCover the bowl and let it sit for about 10 minutes to allow the flavors to meld together.\nServe the Chicken Sadheko at room temperature for the best flavor. It can be enjoyed as a stand-alone dish or paired with flatbread.\nThe beauty of Chicken Sadheko lies in its simplicity. It\u0026rsquo;s a testament to how a handful of fresh ingredients, when combined thoughtfully, can create a dish that\u0026rsquo;s greater than the sum of its parts. Each bite is a burst of flavor, a taste of the Nepali spirit, and a celebration of its vibrant culinary culture.\n","imageLink":"images/chicken-sadheko.png","permalink":"https://nepalesetaste.com/recipes/chicken-sadheko/","tags":["Salad","Non-Vegetarian","Snack"],"title":"Chicken Sadheko: A Symphony of Flavors"}]