CAULI TARKARI ( CAULIFLOWER VEGGIE)

Potato     500 gram
Cauliflower  1 medium
Cumin Powder ½ Teaspoon
Chilly Powder ½ Teaspoon
Turmeric Powder ½ Teaspoon
Ginger    pieces  ¼ cup
Methi seed   ½ Teaspoon
Red dry chilly 4
Mustard oil  3 Teaspoon
Coriander leaves& Green chilly
Salt   to taste

Method of Preparation

1.  Wash cauliflower & Potato and cut into small pieces.
2 Wash ginger  and grate and finely chop.
3 Heat oil in a thick bottomed pan or karahi.
4 Add methi ,  turmeric  and red dry chilly powder.
5 Add  ginger pieces ,cumin powder  and  fry for a minute.
6 Add, cauliflower, Potato  and salt .
7 Cook on low heat for 15 – 20 minutes.
8 Garnish with chopped coriander leaves and green chilly, serve hot .

CUCUMBER & ALUKO ACHAR ( CUCUMBER & POTATO PICKLE )

POTATO     5  MEDIUM
SESAME SEEDS     2  TEASPOONFULL
RED CHILLY POWDER   ½   TEASPOONFULL
GREEN CHILLY    ¾  PIECES
LEMON JUICE     2  TEASPOONFULL
MUSTERD OIL    1  TEASPOONFULL
GREEN PEAS
SALT
TURMERIC
METHI
CORIANDER LEAVES
CUCUMBER     SMALL SIZE 1



METHOD OF PREPARATION

Boil and peel potatoes ,chop them into cubes
Heat the sesame seed and grind into a fine powder
Chop cucumber into cubes as potatoes
Mix  potato, cucumber, chilly powder, salt, turmeric, sesame powder ,lemon juice and a cup of water.
Heat  mustard  oil ,methi  with chopped green chilly and mix it.
Garnish with coriander leaves.Progressive International Jumbo Potato Cutter

Lamb/ Mutton Special with Ginger taste Mutton Pakku

Lamb/Mutton  1000 gram
Ginger    200 gram
Cumin Powder ½ Teaspoon
Chilly Powder ½ Teaspoon
Turmeric Powder ½ Teaspoon
Mustard oil  ½ cup
Salt   to taste

Method of Preparation

1.  Cut Meat into medium pieces.
2 Wash ginger and  finely chop.
3 Add meat ,ginger, cumin powder, chilly powder, salt
turmeric powder & mustard oil.
4 After mixing all ingredients keep in a refrigerator for few minutes.
5 Heat oil in a thick bottomed vessels, add meat and fry for
Few minutes  & add 5 cups of   water, bring to a boil ,cover and cook
6. Garnish with finely chopped ginger  and serve hot .USDA Choice Fresh American Leg of Lamb, Bone In, approx. 11 lb

Chicken Curry Nepalese Style

Chicken   500 gr
Onion   2 medium
Tomato   2 medium
Cumin Powder ½ Teaspoon
Chilly Powder ½ Teaspoon
Turmeric Powder ½ Teaspoon
Garlic paste  ½ Teaspoon
Ginger paste  ½ Teaspoon
Mustard oil  2 Teaspoon
Coriander leaves& Green chilly
Salt   to taste

Method of Preparation

1. Clean chicken and remove skin and cut into small pieces.
2. Wash onion and grate and finely chop.
3. Heat oil in a thick bottomed pan or karahi.
4. Add onion , garlic and ginger paste.
5. Add cumin stir fry for half minute.
6. Add tomato pieces , chilly , turmeric and chicken.
7. cook on high heat for three minutes.
8. add one  cup water , bring to a boil ,cover and cook chicken
is fully done.
9. Garnish with chopped coriander leaves and green chilly, serve hot  with  rice or chiura.CUMIN GROUND FRESHLY PACKED IN LARGE JARS, cumino, spices, herbs, seasoningsCUMIN GROUND FRESHLY PACKED IN LARGE JARS, cumino, spices, herbs, seasonings

CHRISTMAS CAKE

10 oz currants
6 oz sultanas

3 oz raisins

3 oz dark natural glace cherries

3oz mixed chopped peel - Cut your own or use ready cut

Grated rind of 1 lemon

Grated rind of 1 orange

2 tablespoons of whisky, brandy, rum or sherry

4 eggs - room temperature

6 oz butter - room temperature

6 oz soft brown sugar (or caster sugar if you have none)

3 ½ oz of self raising flour (use all plain if you have no SR flour, this cake is not intended to rise, but be level.)

3 ½ oz of plain flour

2 oz ground almonds

1½ teaspoons of mixed spice (this should contain cloves, cinnamon etc)

1 tablespoon golden syrup or corn syrup

Optional 2oz walnuts or blanched almonds chopped.

Optional 2 oz chopped dried apricots

PROCEDURE

1. Before you mix up the cake, SOAK the dried fruit and the halved cherries in the alcohol for about 4-8 hours before using it and also remove your 6oz butter and 4 eggs from the fridge to bring them to room temperature about 2 hours before cake making begins.  Sometimes I just put all the fruit in a screw top jar and shake it every day for about a week or two. The soaking helps plump and hydrate the fruit.
2. Heat oven to 140 degrees Celsius or Gas mark 1 or 275 degrees Fahrenheit
3. Butter your tin type and double line it and butter it again with 2 circles of greaseproof paper and an inner band of paper.
4. Outside the tin add a double band of brown paper that rises 2 inches or so above the tin. Tie with string.
5. Place the tin ready on a flat pizza or other baking sheet – this helps in removing it from the oven.

Aalu Tama Curry : : Recipe

 INGREDIENTS:

1 cup bamboo shoots
2 cups potatoes, peeled, and cut into ½ inch cubes
1 cup black-eyed peas (soaked overnight)
2 red  dry chilies
1 teaspoon cumin powder
1 teaspoon chili powder
1 teaspoon garlic, minced
1 teaspoon ginger, minced
½ teaspoon turmeric
½ teaspoon salt1 teaspoon lemon juice
1 cup chopped tomatoes
2 tablespoons oil
Salt to taste




DIRECTIONS
Roland Sliced Bamboo Shoots, 8-Ounce can (Pack of 24)
1 Heat oil, sauté red chilies until dark.
2 Sauté ginger minced until light brown. Add spices and salt and cook few minutes on low heat. 
3 Add potatoes . Sauté for at least 5 minutes in medium heat.
4 Add soaked beans, bamboo shoots, tomatoes and heat for few minutes.
5 Add water,  to the potatoes mixture; stir well. Bring to a boil, and let simmer for 20-25 minutes under low heat until potatoes and beans are tender, and the gravy has attained its desired consistency.
6 Mix lemon juice as your taste .

Making of MOMO

INGREDIENTS

• i) Flour Dumpling wrapper (3"x3")
• ii) Minced Meat (turkey or pork) - 1 pound
• iii) onions- 2 medium sized
• iv) ginger- 100 gms
• v) garlic- 4/5 cloves
• vi) Garam Masala: 1 tablespoon
• vii) cumin: 1/2 table spoon
• viii) Salt to taste

Directions:

1. First mix all the ingredients (minced meat, onions, garlic, ginger, garam masala, cumin and salt) in a large bowl. Mix it uniforlmly, so that it tastes even. Take the ready made dumpling Flour wrapper(can also be made in home from all purpose flour) and wrap 1 teaspoon of mixed meat inside it. Wrap it so that the meat is inside without any opening. Take the steamer..and steam the MOMO for 15/20 mins ..... Serve it hot with hot sauce and tomato Salsa.........