Okra and Potato Curry - Nepalese Style

Nepalese cuisine is mainly dhal, curry and rice, it's staple cuisine. Another staple is momos a stuffed dumpling with meats and vegetables. Some Nepalese recipes, I have made are Nepalese potato salad, Nepalese Chai Cookies and Nepalese Dhal, In today's recipe I am sharing this delicious Nepalese Okra and Potato curry.

Yield: Serves 4

Author: Nayna Kanabar

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Okra and Potato Curry - Nepalese Style

A lovely combination of fried potatoes and Okra cooked with an array of spices in a Nepalese Style.

Prep time: 10 MCook time: 25 MTotal time: 35 M

Ingredients:

• 240 g Okra
• 1 red Onion
• 2 medium potatoes
• 1 teaspoon salt
• 1/2 teaspoon
• 1/2 teaspoon turmeric
• 1/2 teaspoon szechaun pepper powder
• 2 tablespoons mustard oil ( I used sunflower)
• 1 clove garlic finely chopped
• 3 green chillies finely chopped
• Few springs of fresh coriander for garnish

Instructions:

1. Wash the Okra and dry thoroughly.
2. Remove the top and bottom of the okra and cut them into thin strips.
3. Wash and peel the potatoes and cut into strips.
4. Peel the onion and cut into slices
5. Heat oil in a pan when it is hot add the garlic and onions and saute for 1-2 minutes, Add the okra and potatoes and saute for 3-5 minutes longer.
6. Add the salt, turmeric, green chillies, pepper and mix well.
7. Cover and cook on low heat until potatoes are cooked. (Approx 15 minutes) Make sure you stir the curry in between to get even cooking and avoiding sticking to pan.
8. Transfer to a serving dish and garnish with fresh chopped coriande
9. 
   

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You may like to serve this curry with Rotis or bread of choice and Nepalese dhal

You can find a variety of ways that Okra are cooked in  different parts of  the world. This is a lovely Goan style Okra fry and this Gujarati style Dry Bindi Masala Okra.

Submitting to:
Flavours of Nepal event by simplyfood
guest hosted by Napurs UK Rasoi

Sugar cookies and Dr Oetker Decorating Products and Giveaway

Dr Oetker baking products are  perfect for anyone who enjoys baking.Their range includes, baking ingredients, ready to roll fondant icing, fast and easy ready to use royal icing and colourful edible and non edible cake and cookie decorations in an array of designs and colours.  You can even get  natural food  colours and flavourings , it's truly  a haven of goodies for any baking enthusiast .I recently received a package from Dr Oetker with  a selection of their products to try and I have been having fun  testing them all in my cake and cookie making.

I made these sugar cookies using some of the ingredients that I received and they turned out amazing especially the decoration which was fast and easy to do using the chocolate designer icing pouch which came with interchangeable decorating tips

Delectable sugar cookies with chocolate icing.

Ingredients:

16 oz plain flour
8 oz  caster sugar
8 oz butter(room temperature)
1  level teaspoon Dr Oetker bicarbonate of soda
1 teaspoon Dr Oetker vanilla essence
1/2 cup milk approx

For decoration:
Dr Oetker chocolate designer icing pouch
Dr Oetker chocolate sprinkles

Method:

1. Cream the butter and sugar and add the bicarbonate of soda.
2. Add the flour and gradually add the milk to form a dough. (you may not need to use all the milk)
3. Roll the dough in cling film and rest for 30 minutes.
4. On a floured surafce roll out the dough and cut our desired cookie shapes.
5. Place the cookies on a lined baking tray and bake in a preheated 190 degrees C/ 375 degrees F for
12-15 minutes until golden brown.
6. Remove from oven and transfer to a wire rack to cool.
7. Once cooled, decorate using the chocolate designer icing and sprinkle with the chocolate strands.

Submitting  to:
Lets cook for valentine chocolate / hearts event.

I would like to thank  Dr Oetker for the products they kindly supplied, all views in this review are my own.

Tzatziki -A greek yoghurt dip and total yoghurt review.

Recently I was sent a selection of  of Total greek yoghurt to sample. Being a regular yoghurt eater and making my own yoghurt daily, I was very eager to sample total yoghurt as it would save me so much time to be able to have a yoghurt that tasted great and could be bought in the supermarket.

Total Greek yoghurt comes in three varieties classic, 2% and 0%, and two sizes 170g and 500g. The individual  150g pot also comes as a split pot with 120g of 0% yoghurt and 30g of flavours such as honey,strawberry,blueberry and tropical fruits.

The yoghurt was rich and creamy and tasted great and above all it is:
·        100% natural
·        LOW (or no fat)
·        No additives or preservatives
·        Made with only 2 ingredients – milk and live yoghurt cultures
·        A good source of protein
·        Incredibly versatile
·        A great substitute for cream, crème fraiche and mayo.

I tried it in cakes, used it to make a salad dressing, made smoothies with it and even attempted frozen yoghurt with the delicious fruit flavours with wonderful results.
My only complaint was that the individual 120 g yoghurt split pot was generously filled to the brim and it was almost impossible to add the fruit compote in it to mix without it all spilling over. I had to transfer the yoghurt into a bowl to do this, which is a little difficult if you want yoghurt on the go.My suggestion to total would be please make a bigger pot so mixing is easier.
Tzatziki ,one of the my classic tried and tested recipes, I recreated it using the  the 0% Total yoghurt . It turned out delicious and was made in minutes as I did not have to strain the yoghurt as I would have done  in my original recipe . The Tzatziki turned out to be rich and creamy and tasted exactly as my own made from home made yoghurt. I shall definitely cheat in future and use TOTAL.

A rich and creamy yoghurt and cucumber dip flavoured with garlic .

Ingredients:

500g 0% Total GreekYoghurt
½ cucumber

½ teaspoon salt

1 tablespoon extra virgin olive oil

2 cloves garlic

 1 pinch paprika powder

Method:

1. Empty one pot of Total  o%  fat Total greek yoghurt in to a bowl and mix well.

2. Peel the cucumber and cut in half, remove the seeds and grate the cucumber.

3. Squeeze the grated cucumber to remove surplus liquid..

4. Peel the garlic and finely mince it to a smooth paste.

5. To the yoghurt add the cucumber,the garlic and olive oil  and salt  and mix well.

6.Transfer to a serving bowl,cover and refrigerate for 1 hour before serving.

Before serving sprinkle with a pinch of paprika powder

Serve with warm toasted pitta bread or crackers .

The views in this review are my own. Total Yoghurt supplied me a selection of yoghurt only, hamper was my own and used for photographic  purpose only.

Peanut butter chocolate chip cookies ~Secret recipe club 20th February

This is my  assignment with the Secret Recipe Club.The aim of the club is that you are allocated a blog from which you have to select  a recipe and try  it and blog about it.

My challenge for this month was to cook from Danielle's blog "A day in the life". Looking through her blog I noticed that she is a big pumpkin fan and lots of her recipes include pumpkin. Not having any pumpkin I finally settled for  Peanut butter chocolate chip cookies. The original recipe can be found here.

Delicious peanutty, chocolate chip cookies that are chewy and delectable.

Ingredients:

1/2 cup butter
1/4 cup sugar
1/2 cup brown sugar
1 tablespoon flax seeds (instead of egg.)
1 teaspoon vanilla
3/4 cup peanut butter
1 cup flour
1 teaspoon baking powder
Pinch of salt
1 1/4 cups chocolate chips

Method:

1.Preheat oven to 375 degrees F
2.In a large mixing bowl, cream butter and sugar until light and fluffy.
3.Add  3 tablespoons water to the flax seeds and beat , leave aside for 5 minutes.
4.Add the flax seed mixture , vanilla, and peanut butter. Beat until smooth.
5.Mix in the flour, baking powder, and salt.
6.Stir in the chocolate chips.
7.Drop spoonfuls of dough onto a cookie sheet.
8.Bake for 10-12 minutes, or until lightly browned.
Enjoy with a glass of cold milk.

You may like:
Coconut and Orange scented cookies.

Submitting to:
Flavours of USA and Canada

Nepalese potato salad (Aloo Acchar)

Spicy warm potato salad that has a delicious spicy smokey flavour .

Ingredients:

10 baby new potatoes
1.5 tablespoons sesame seeds
2-3 green chillies finely chopped
1/4 teaspoon  turmeric powder
Juice of half a lemon
2 tablespoons sunflower oil
1 tablespoon finely chopped red onion
1 tablespoon fresh chopped coriander leaves
1/2 teaspoon chilli powder
1/2 teaspoon salt

Method:

1. Steam the potatoes in their jackets till tender(removing skin is optionall).Cut them into into halves.
2. Place the sesame seeds in a dry pan and roast the till they look well roasted and crisp.
3.Remove the pan from the heat and let the sesame seeds cool.
4.Transfer the sesame seeds to a coffee grinder and grind to a fine powder.
5. Heat the oil and toss the potatoes in it, add the ground sesame seeds,salt, chillies, chilli powder, turmeric powder, lemon juice and onion  toss together so that all the potatoes are coated in the spice mixture.
6.Tranfer to a serving dish and garnish with coriander leaves .

Receipe source:
Nepal  asian vegetarian recipes

Submitting to:
Flavours of Nepal event by simply.food guest hosted by Napurs UK Rasoi