Aloo tama ra machha tareko ll Recipe by - Chef Kumar Chalise ll Nepalese Taste ll Flavor of Nepal

 

Aloo tama ra machha tareko

Potato bamboo with fish

 

The soup is spicy and zesty, as additional bamboo shoot juice is often added for extra sourness, and it goes well with dried beaten rice. If you’re not a fan of pickled bamboo, this dish can be made tangy soup with soft chunks of fresh bamboo.

 

Ingredient

 

3 tbs mustard oil (Tori ko Tel)

1/2 tsp cumin powder (jeera)

1 cup soaked black eyed beans (bodi)

1/2 cup chopped bamboo shoots (tama)

1 cup dice potato (alu)

1 red onion, sliced (piyaz)

1/2 Teaspoon garlic paste (Lasun)

1/2 Teaspoon ginger paste (Aduwa)

1  tomato chopped (Golbheda)

1/2 tsp turmeric powder (Besar)

2 green chili  (hariyo Khursani)

 Salt to taste (Noon)

2 tbs Chopped green coriander (Hario Dhaniya)

100 gms of dry fish.

 

 Methods:

Collect all ingredients, tools and equipment. Heat the oil, add onions and fry till brown. Add the garlic and ginger paste saute for few seconds.

Then add beans, bamboo shoots, turmeric powder, cumin powder, green chili and stir fry to coat the beans.

Add enough water to cover the beans and cook till the water starts boiling, let boil for some time and then reduce flame and cook for about 10 to 12 minutes until the beans are almost done. Add the potatoes and tomatoes cook till done.

On a separate pan shallow fry the dry fish and add to just cooked aloo-Tama-bodi.

 Check the taste and adjust seasoning if require. Transfer curry to serving dishes.

Garnish with green coriander leaves.

 

Squirrel With Nepali Pumpkin Dumplings

 

 

SQUIRREL WITH PUMPKIN DUMPLINGS

This is not your grandma’s squirrel-n-dumplings. Nope, this is my modern twist on that classic: The squirrel itself is super simple: Brown in butter, braise in white wine and a little stock. If you want or need to substitute, you can use rabbit or pheasant or grouse or turkey in place of the squirrel, and some other green or nut that makes you happy. And butternut squash actually makes better dumplings than pumpkin — it’s drier.

Ingredients

DUMPLINGS

1 cup cooked, pureed squash

1/2 cup ricotta cheese

1/2 cup yak cheese

2 3/4 cup all-purpose flour

1 eggs, lightly beaten

A big pinch of salt

 1/4 teaspoon ground nutmeg

3 tablespoons butter, for frying

SQUIRREL

• 3 tablespoons butter
• 2 pounds squirrel meat, I prefer back legs only
• Salt
• 1 cup white wine or vermouth
• 1/2 cup squirrel stock
• 3 to 6 bay leaves
• 1 tablespoon squash seed oil (optional)

VEGETABLES

• 2 tablespoons butter
• 1 small onion, sliced thinly root to tip
• 2 cloves garlic, sliced thin
• 500grm black mustard chopped
• Salt to taste
• 1/2 cup toasted dry nuts
• 1 tablespoon squash seed oil (optional)
• Lots of freshly cracked black pepper

COOK THE SQUIRREL

Collect all ingredients and tools. Preheat the oven to 160'c. In a large, shallow, ovenproof pan, melt the butter and brown the squirrel legs well over medium-high heat. Take your time. You want them nice and brown. 

1. When the legs are all done, add the white wine and use a wooden spoon to scrape up any browned bits in the pan. When you've done this, add the stock and bay leaves cover the pot and set it in the oven to cook for at least 90 minutes and, more likely, 2 hours. You want the meat to be tender, but not so much that it falls off the bone. 

MAKE THE DUMPLINGS

1.            While the squirrel is cooking, mix the squash puree, ricotta, beaten eggs and yak cheese together in a large bowl. Add the salt and nutmeg, and then mix in the flour 1 cup at a time. If you are new to dumplings, you might need more than 2 3/4 cup flour, but don't use more than 3 1/2 cups in any case -- that will make the dumplings too heavy. 

2. Set a large pot of water to a boil. Add a handful of salt to it when it's hot.
3. As soon as you can roll the dough into a log about the diameter of your finger -- doing this with well-floured hands helps -- cut that log into coins about 1/4 inch thick. The dough will be soft, and you'll need to wipe your knife clean periodically. 
4. Set out a baking sheet and flour it well. Pick up each piece of dough and gently shape it into a round, coin-like shape, then set it on the baking sheet. You might need to carefully dust each dumpling in more flour so it won't stick to everything. 
5. Using a spatula, carefully move the dumplings to the boiling water. Boil in batches, probably 3 or 4 batches, until the dumplings float and then for 1 more minute. Move the dumplings to another baking sheet that's been well oiled, so they don't all stick. 

TO FINISH

When the squirrel is ready, move the covered pot to the stovetop and set  aside for the moment. Get a large, wide pan and heat 3 tablespoons of butter over medium-high heat. Lay out the dumplings in one layer in the pan and shake to prevent them from sticking. Now let them sear for 60 seconds to 1 minute undisturbed, so they can brown a bit. Toss the pan to mix up the dumplings, and then let them sear another minute or three to brown a touch more. Move the dumplings out of the pan and set them in a bowl in the oven, which should still be warm. 

1. If you think you need more butter, add some to the pan you seared the dumplings in. Add the onion and sauté for 5 to 7 minutes, stirring often. Add the mustard greens, dry nuts and garlic and sauté for a few minutes to coat the greens, then turn the heat to medium and cover the pan. Cook like this until the greens wilts, about 3 minutes. 
2. To finish, drizzle some squash seed oil over the squirrel and mustard greens, then grind some black pepper over them both. Mix the dumplings with the vegetables and serve with some of the juices from the squirrel pot.