८४ व्यंजन Chaurasi Byanjan

Famous nepalese wachipa titey tite

#वाचिपा बनाउने तरिका #How to make wachipa #Authentic food #kul puja garda banaienxa #esko flavour nai xtra #Without blood ko wachipa hudaena #यस्को मुख्य मसाला टिमुर #मेराे त मुख भरी पानी आईसकेउ #Kirati cuisine The Kirati people who inhabited the Kathmandu valley are today known as Newars. To be more precise, among the Newar people, the Jyapus are the Kiratis. Other Kirati people included the Rai, the Limbu, the Sunuwar, the Dhimal, the Thami, the Jirel, the Surel, the Chepangs, and of course the Yakkhas. I am sorry if I have missed any other Kiratis from the list. Historians have said that early Kirat settlements emerged around mother goddesses and Bhairav temples and were always on the hilltops such as Phulchoki, Nagarjun, Champa Devi, Nagarkot gap, Nuwakot etc. The Kirat towns on hilltops were referred to as pringgas eg. Pharping, Khopring (Bhaktapur) and dula suffix meant settlements on slopes: Kupondol (Newari term dol for dula). According to that chronicle, the earliest known capital of Kirat rulers was Thankot. Later the Kirat King Yalamber shifted the capital to #Latipur. But the coming of the Licchavis destroyed the ancient Nepali civilization established by the Kirat dynasty. Chyasal was one of the main battlegrounds where Kirati armies came face to face against the invading Licchavis army. It was here in Chyasal, 800 Kirati #soldiers died protecting Kathmandu valley from the Licchavis. Had Kiratis stood and defeated the Licchavis from overtaking Kathmandu valley, today the history of Nepal would have been very different. There would have been NO Hindu caste system in Nepal. There would still be a lot of #Buddhist and Kirati shrines and statues in the valley and other parts of Nepal today. But just too bad the Kiratis were outnumbered and defeated by the #Licchavis who came in a large number from northern India. I want Nepali filmmakers to make a movie about the war between Kiratis and Licchavis for the battle of Kathmandu valley and hope they show about the bloody battle at #Chyasal. Many Nepali people also do not know about this Chyasal and its history. We should educate every people who love Nepal. #educating the cuisine/food of Kiratis. #kumarchalise #chefkumar #kumarchef #cosmopolitanchef #Nepalesetaste #flavorofnepal #हाम्रो तिर त वाचिपा बनाउदा अलि अलि सुप लाएर खाने गर्छौ #लोकल कुखुराको तिते (#वाचिपा) कसरी बनाईन्छ ?how to make #tite #कुखुराकाे तितेे ( wachipa ) साँच्चै मिठाे हुन्छ कुखुराकाे तिते ( वाचिपा) बनाउने तरिका | #Local Chicken curry in Nepal #kukhura ko tite #WACHIPA #kumarfans

water melon rind curry

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#watermeloncurry 

Innovate your watermelon rind into an easy, delicious and covid time pass tasty curry!

Gluten-free, and allergy-friendly recipe! 

Pleasure the curry alongside rice (bhuja/bhaat/chamre/kaguno/chyakhla) or sides of your accompaniments.

Tarkaari word is a variety of dishes originating in Nepal that use a complex combination of spices or herbs, usually including turmeric, cumin, coriander, ginger, and fresh or dried chilies. Curry has traveled worldwide, and every region has its own expounding of a curry. This recipe really got me thinking about how we simply throw away can be transformed into a healthy, tasty, meal-worthy dish.

Eat the watermelon rind; the rind has a surprising amount of health benefits. While it doesn’t have a tremendous amount of nutrients, according to Live Strong, it’s high in vitamins B and C. Plus, eating something you typically would have discarded cuts down on waste. This pandemic time, I am thoroughly engaging and learning new recipes. A perfectly ripe, lightly sweet, tangy, and juicy watermelon is excellent by itself. If you need something totally new and refreshing, perhaps try watermelon with black salt.

Watermelon is rich in citrulline organ, an amino acid that relaxes and dilates blood vessels. It has also been shown to reduce muscle soreness in athletes and might even help fight free radicals. The rind of watermelon just so happens to contain more of this amino acid than the juicy red flesh we’re used to eating. So, watermelon rind is good for you, don’t waste the rinds, folks. Then utilize the rind, which would otherwise end up in a trash can or compost bin, to make this easy and delicious watermelon rind curry.

I served the watermelon rind curry with some rice flakes and coriander chutney, but feel free to serve it with rice or other grains of your choice.

#Recipe:

Serves 4

Ingredients:

2 tablespoons clarified butter or mustard oil

1 teaspoon of fenugreek seeds

2 whole red chilies

1 tablespoon ginger crushed

½ teaspoon turmeric powder

1 kg cubed young watermelon rind, only the white part

(Tough green skin removed and cut into bite pieces)

½ kg dice cut potatoes

1 cup of warm water

2 tablespoon local paste from

1 teaspoon cumin seeds

1 tablespoon coriander seeds

1 green chili

½ teaspoon salt

2 tablespoon fresh coriander chopped or melon dice for garnish

Method:

1. Collect all ingredients and tools. Heat the butter/oil in the thick medium size pan and fry fenugreek seeds and red chilies until fragrant.
2. Add ginger crushed and sauté for few seconds, stirring gently.
3. Add potatoes, watermelon rind to the pan. Add turmeric powder, salt and cook uncovered for 3 minutes.
4. Add local paste, cover and cook until potatoes and water melon rind soft.
5. Slowly add 1 cup warm water to the pan, lower the heat and cover the pan for few minutes.
6. Simmer until watermelon rind softens (but not mushy), then turn off the heat.
7. Check the taste and adjust any seasonings and garnish with chopped fresh coriander. Transfer the curry in to a serving bowl and serve warm with accompaniments.

Chef tips: You can also brown some meat and mix it in with this watermelon rind curry to make a meal.

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Kwati Day

 

Kwati, literally translates to hot (kwa), ti (soup) in Newari language. This hearty soup is made with 9 different sprouted beans and enjoyed as a delicacy on a specific day called Janai Purnima. Kwati has a historical significance in Nepali culture because when the food supply is or used to be scarce, kwati provided farmers with much need nourishment during monsoon’s busy crop-planting season. The humble soup can be enjoyed all year long besides Janai Purnima as it warms you inside out and is great for recovery during postnatal.

Janai Purnima is observed on full moon day in the month of Shrawan.  This festival is celebrated by Hindus all over the globe. On this day, Hindu man, especially the Brahmans and Chettris perform their annual change of Janai (Janai is a cotton string worn across the chest by Hindu male) which they are given after the ceremony call Bhartabanda (literally means: tied by rules). In the morning of Raksha Bandhan, the people go to Brahman who ties the yellow thread around the wrist intoning a quick prayer which goes "Thus I tie the Raksha round your wrist, the same which bound the arm of the mighty Bali, King of the Danavas. May its protection be eternal', which means Janai is supposed to protect the person who wears it.

Kwati bean is a mixture of beans such as mung bean, soybean, red kidney bean, black lentils, black eyed-peas, fava beans, chickpeas, cow peas, and and green peas. You can use an equal mix of different beans mentioned above but variety adds a lovely texture, flavors, and nutrition to the soup. Typically, kwati is made by sprouting beans which takes 3-4 days and I personally prefer the sprouted version as it’s nostalgic and more nutritious.

Generally, beans and grains when sprouted are much easier to digest. Beans contain oligosaccharides called complex sugar which are hard to digest as humans do not produce the enzyme alpha-galactosidase needed to properly break it down. Presoaking and sprouting beans increases the production of enzymes to help with better digestion as well as improve the bioavailability and absorption of different vitamins, minerals, antioxidants etc

For recipes

Ingredients
2 cup bean sprouts, 3 tablespoon mustard oil
½ cup local masala paste on pestle from cumin seed toasted, coriander seed, ginger, cloves, nutmeg, chili, salt and coriander
2 teaspoon fenugreek seed
2 cinnamon stick
1 bayleaf
1 pinch asafetida (hing)
salt, to taste
1 teaspoon turmeric
6 cups water
2 tablespoon clarify butter
1 tablespoon ajwain seed/juwano and 2tbsp green coriander chop

Methods:

Prepare pre –preparation. Maintain kitchen, personal and food hygiene.  Warmth the oil in a thick cooker and include the cinnamon, bay leaf, ajwain, cumin seeds. At the point when the seeds begin spluttering, at that point Include the grew blended beans, turmeric and stir well and fry for 2 minutes until the beans are pleasantly covered with all the masalas. Add local paste and stir well.

 At that point add 5 cups of water to the cooker and weight cook for 20-25 minutes. 

Discharge the steam and watch that the beans are cooked until they are delicate. At this point, the vast majority of the water will have evaporated. Include around 2 cups of warm water and bubble it for couple of minutes until you get the ideal consistency. Contingent on your inclination, the soup can be made thicker or more slender. 

In a small fry pan, heats clarify butter and fry fenugreek seed, red chili dry, asafetida until fragrant and slightly brown. Pour the hot masala mixture on kwati and mix everything. Transfer the beans to a serving dish, sprinkle the green coriander chopped on top and serve.

Chef tips:

• If using a pressure cooker, start by heating the oil over medium flame and follow the above directions
• Some sprouts like mung beans cook faster than other and by the time whole dish is cooked, they will become mushy, making the dish just the right texture
• Close the lid of pressure cooker and let the cooker whistle 4 times, then turn off the heat.
• There is no need to mash the beans to thicken the liquid.
• When beans are soaked and left to sprout, nutritional values like vitamins, minerals, protein, and fibers are increased by 15 to 20 times than normal beans.

Sugar and Jaggery

 

SUGAR

Sugar is a term for a class of edible crystalline carbohydrates, mainly sucrose, lactose, and fructose characterized by a sweet flavor. In food, sugar almost exclusively refers to sucrose, which primarily comes from sugar cane and sugar beet. Other sugars are used in industrial food but are usually known by more specific names—glucose, fructose or fruit sugar, high fructose corn syrup, etc.

  

                                 sugar cane and juice

Sugar or sucrose, is a carbohydrate that occurs naturally in every fruit and vegetable in the plant kingdom. It is the major product of photosynthesis, the process by which plants transform the sugar energy into food. Sugar is produced in greatest quantities in sugar cane and sugar beets grown in tropical and sub-tropical countries, from which it is separated for commercial use.

A pure carbohydrate used as a sweetener around the world.Today, it is mostly produced from sugar cane, then sugar beet (which tastes no different), and other sources such as honey, sorghum/झुमिलो, palm trees and maple trees.

Honey 

Palm tree

Types of Sugar

1. White Sugar/Refined Sugar

Are many different types of granulated sugar. Some of these are used only by the food industry and professional bakers and are not available in the supermarket. The types of granulated sugars differ in crystal size. Each crystal size provides unique functional characteristics that make the sugar appropriate for a specific food's special need.

a.            Bakers Special Sugar - The crystal size of Bakers Special is even finer than that of fruit sugar. As its name suggests, it was developed specially for the baking industry. Bakers Special is used for sugaring, doughnuts and cookies, as well as in some commercial cake recipes to create a fine crumb texture.

b.            Castor/caster sugar – Spelled both "caster" and "castor." The spelling castor sugar-used to be the prevailing one, but caster sugar seems to be more usual now, perhaps because it is used by some sugar manufacturers on their packaging. It is called "berry sugar" in British Columbia.

c.            Confectioners or powdered sugar - In Britain it is called icing sugar and in France Sucre glace. This sugar is granulated sugar ground to a smooth powder and then sied. It contains about 3% cornstarch to prevent caking.

d.           Coarse sugar - Also known as pearl or decorating sugar. As its name implies, the crystal size of coarse sugar is larger than that of "regular" sugar. Coarse sugar is recovered when molasses-rich, sugar syrups high in sucrose are allowed to crystallize. These characteristics are important in making fondants, confections and liquors.

e.            Fruit Sugar - Fruit sugar is slightly finer than "regular" sugar and is used in dry mixes such as gelatin and pudding desserts, and powdered drinks. Fruit sugar has a more uniform small crystal size than "regular" sugar. The unifointity of crystal size prevents separation or settling of larger crystals to the bottom of the box, an important quality in dry mixes.

f.            Granulated sugar — Also called table sugar or white sugar. This is the sugar most known to consumers, is the sugar found in every home's sugar bowl, and most commonly used in home food preparation. It is the most common form of sugar and the type most frequently called for in recipes. Its main distinguishing characteristics are a paper-white         color and fine crystals.

g.            Sugar cubes - They are made from moist granulated sugar that is pressed into molds and then dried.

h.           Raw sugar — It is essentially the product at the point before the molasses is removed (what's left after sugarcane has been processed and refined). Popular types of raw sugar lie include demerara.

i.             Sanding sugar - Also known as coarse sugar. A large crystal sugar that is used mainly in the baking and confectionery industries as a sprinkle on top of baked goods. The large baking crystals reflect light and give the product a sparkling appearance.

j.             Superfine, ultra-fine, or bar sugar - This sugar's crystal size is the finest of all the types of granulated white sugar. It is ideal for delicately textured cakes and meringues, as well as for sweetening fruits and iced-drinks since it dissolves easily.

2. Brown Sugar

Brown sugar (light and dark) - Brown sugar retains some of the surface molasses syrup, which sugar imparts characteristic pleasurable flavor. It may be refined or un-refined. Dark brown sugar has a deeper color and stronger molasses flavor than light brown sugar. Lighter types are generally used in baking and making butterscotch, condiments and glazes. The rich, full flavor of dark brown sugar makes it good for gingerbread, mincemeat, baked beans, and other full flavored             foods.

a.                   Demerarasugar - Popular in England, Demerara sugar is a light brown sugar with large golden crystals, which are slightly sticky from the adhering molasses. It is often used in tea. coffee, or on top of hot cereals.

b.            Muscovadoor Barbados sugar - Muscovado sugar, a British specialty brown sugar, is very dark brown and has a particularly strong, molasses flavor. The crystals are slightly coarser and stickier in texture than "regular" brown sugar.

c.            Free-flowing brown sugars - These sugars are specialty products produced by a co-crystallization process. The process yields fine, powder-like brown sugar, that is less moist than "regular" brown sugar. Since it is less moist, it does not clump and is free- flowing like white sugar.

d.           Turbinadosugar - This sugar is raw sugar which has been partially processed, where only the surface molasses has been washed off. It has a blond color and mild brown sugar flavor,    and is   often    used     in            tea       and      . other  beverages.

3. Liquid Sugar

Liquid sugars - There are several types of liquid sugar. Liquid sugar (sucrose) is white granulated sugar that has been dissolved in water before it is used. Liquid sugar is ideal for sugar whose recipes first require sugar to be dissolved. Amber liquid sugar is darker in color and can be used in foods where brown color is desired.

a. Invert sugar - Sucrose can be split into its two component sugars (glucose and fructose). This process is called inversion, and the product is called invert sugar. Commercial invert sugar is a liquid product that contains equal amounts of glucose and fructose. Because fructose is sweeter than either glucose or sucrose, invert sugar is sweeter than white sugar. Commercial liquid invert sugars are prepared as different mixtures of sucrose and invert sugar.

Home cooks make invert sugar whenever a recipe calls for a sugar to be boiled gently in sugar gently a mixture of water and lemon juice.

Sugar syrups

Sugar syrups are solutions of sugar dissolved in water.

For Light syrup: 500 ml water to 250 g sugar

For medium syrup: 250 ml water to 250 g sugar

For Heavy syrup: 225 ml water to 250 g sugar

 

Preparation:

Put sugar and water into a saucepan and dissolve sugar over low heat. 

To make the syrup stronger, bring mixture to the boil and keep boiling until you reach following stages:

1.      Thread (106 – 113° C): At this point, the syrup will form threads when dropped from a spoon into water. Use as a poaching syrup.

2.      Soft ball (112 - 116° C): A blob of syrup dropped in water will form a very soft ball. Use for Italian meringue, fondant, fudge.

3.      Hard ball (121 - 130° C): A hard blob will form. Use for toffee, hard caramels.

4.      Soft crack (132 - 143° C): The ball of sugar will stretch to form threads.

5.      Hard crack (149 - 154° C): The ball can be stretched and snapped. Use for glazed fruits.

6.      Caramel (160 - 177° C): The sugar starts to change colour, getting darker as it cooks. Stop it cooking by putting the base into cold water. Re-melt as necessary. Use for praline, spun, sugar and caramel sauces.

 Food Value

·                     Sugar contain 99.99 percent of pure sugar, it is invaluable for producing energy.

Storage Tips

·         Sugar should be stored in dry and cool place. When purchased by the sack, it should be  stored in closed tins.

Use of Sugar in Cooking

·                     As a preservative – At the right concentration, sugar helps to stop microorganisms growing and so prevents food spoilage. Eg; Jams and Marmalades, etc.

·                     It helps to subtle changes in flavor. Sugar offsets the acidity and the sour flavor of many food such as – Mayonnaise sauce, tomato products and fruit tarts, etc.

·                     Pastry Uses – Used in pie, puddings, tarts, ice cream, etc.

·                     As a bulking agent – Sugar gives the characteristic texture to a variety of foods including jams, ice cream and cakes.

·                     To raise the boiling point or lower the freezing point.eg; Ice cream.

·                     To speed up the process of fermentation with the action of yeast during baking, so that dough rises up properly.

·              It makes the cake light and open textured when it is battened with butter or eggs in a recipe.

·              It is used to glaze and caramelize the food products. Eg; Cream caramel.

·              It is used various sauces and many kitchen preparations.

Jaggery

Jaggery is a traditional non-centrifugal cane sugar consumed in South Asia, Southeast Asia and some other countries in Asia and the Americas. It is a concentrated product of cane juice and often date or palm sap (see: palm sugar) without separation of the molasses and crystals, and can vary from golden brown to dark brown in color. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibers. Ancient scriptures on Ayurveda mention various medicinal uses based on method of preparation and age.

Preparation of Jaggery

 Historically, the sugarcane cultivators used crushers that were powered by oxen, but all modern crushers are power-driven. These crushers are placed in fields near the sugarcane plants. The cut and cleaned sugarcane is crushed and the extracted cane juice is collected in a large vessel. A certain quantity of the juice is transferred to a smaller vessel for heating on a furnace.

·       The vessel is heated for about an hour. Dried wood pulp from the crushed sugarcane is traditionally used as fuel for the furnace. While boiling the juice, lime is added to it so that all the wood particles rise to the top of the juice in a froth, which is skimmed off. Finally, the juice is thickened. The resulting thick liquid is about one-third of the original volume.

·       This hot liquid is golden. It is stirred continuously and lifted with a spatula to observe whether it forms a thread or drips while falling. If it forms many threads, it has completely thickened. It is poured into a shallow flat-bottomed pan to cool and solidify. The pan is extremely large to allow only a thin coat of this hot liquid to form at its bottom, so as to increase the surface area for quick evaporation and cooling. After cooling, the jaggery becomes a soft solid that is molded into the desired shape.

·       The quality of jaggery is judged by its colour; brown means it is higher in impurities and golden-yellow implies it is relatively pure. Due to this grading scale, coloured adulterants are sometimes added to jaggery to simulate the golden hue.

Uses of Jaggery

Jaggery is used as an ingredient in sweet and savory dishes in the cuisines of India, Pakistan, Bangladesh, Nepal, Sri Lanka, Afghanistan and Iran. For example, a pinch of it is sometimes added to sambar, rasam, and other staples. Jaggery is added to lentil soups (dal) to add sweetness to balance the spicy, salty, and sour components, particularly in Gujarati cuisine.